Description
This Easy Strawberry Shortcake combines juicy, sweet strawberries soaked in a hint of lemon juice, fluffy homemade biscuits, and lightly sweetened whipped cream. It’s a classic American dessert that’s simple to prepare and perfect for summer gatherings, afternoon treats, or special occasions.
Ingredients
For the Strawberries
- 1 lb fresh strawberries, hulled and sliced
- 3 tablespoons granulated sugar
- 1 teaspoon fresh lemon juice
For the Shortcakes
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 2/3 cup cold heavy cream, plus extra for brushing
- 1 teaspoon vanilla extract
For the Whipped Cream
- 1 cup cold heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prepare for baking the shortcakes.
- Prepare Strawberries: Place the sliced strawberries in a bowl, sprinkle with sugar and lemon juice, toss gently, and let them macerate for at least 20 to 30 minutes so they release their delicious juices.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.
- Cut in Butter: Add the cold cubed unsalted butter to the flour mixture. Use a pastry cutter or your fingertips to cut the butter into the mixture until it resembles coarse crumbs, ensuring a flaky texture.
- Form Dough: Pour in the cold heavy cream and vanilla extract into the flour and butter mixture. Stir gently just until a soft dough forms, being careful not to overmix to keep the shortcakes tender.
- Shape Shortcakes: Turn the dough out onto a lightly floured surface. Pat the dough gently to about 3/4-inch thickness. Use a round biscuit cutter to cut out six shortcakes.
- Prepare for Baking: Place the cut shortcakes on the prepared baking sheet, then lightly brush the tops with additional heavy cream to enhance browning and texture.
- Bake: Bake the shortcakes in the preheated oven for 12 to 15 minutes or until they are golden brown. Then transfer them to a wire rack and let them cool slightly.
- Whip Cream: While the shortcakes bake, beat the cold heavy cream with powdered sugar and vanilla extract until soft to medium peaks form, yielding light and fluffy whipped cream.
- Assemble Dessert: Slice each shortcake in half horizontally. Spoon whipped cream onto the bottom half, then add the macerated strawberries with some of their juice. Top with the shortcake lid and add another spoonful of whipped cream and berries on top.
- Serve: Serve the strawberry shortcakes immediately for the best texture and flavor.
Notes
- Use ripe, sweet strawberries for the best flavor and natural sweetness.
- Keep the butter and cream cold when making the shortcakes for a tender, flaky texture.
- Do not overwork the dough, or the shortcakes may become dense and tough.
- You can prepare the strawberries a few hours ahead and refrigerate them until ready to assemble to save time.
- For a shortcut, use store-bought biscuits or pound cake instead of homemade shortcakes.
- Assemble just before serving to maintain the shortcakes’ texture and prevent sogginess.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert, Summer Recipes, Fruit Desserts
- Method: Baking
- Cuisine: American
