The sweet aroma of freshly whipped cream mingles with the vibrant scent of ripe strawberries, making your kitchen feel like a slice of heaven. Imagine sinking your fork into a fluffy biscuit layered with luscious cream and glistening berries; each bite is a celebration of summer’s best flavors.

this recipe

As a child, my family gathered around the table each summer, devouring my grandmother’s famous strawberry shortcake. It was a delightful chaos of laughter and sticky fingers as we indulged in this sweet treat. Now, I get to share this cherished recipe with you and recreate those joyful moments in your own home.

My friends couldn’t stop raving about how fluffy and delicious this strawberry shortcake turned out at our last barbecue!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Strawberries: Opt for ripe, juicy strawberries for the best flavor; they should be bright red and fragrant.
• All-Purpose Flour: A must-have for the biscuits; it provides structure without being too dense.
• Baking Powder: This leavening agent helps the biscuits rise perfectly; always check the expiration date for freshness.
• Granulated Sugar: Use sugar to enhance sweetness in both biscuits and berry mixture; feel free to adjust based on preference.
• Unsalted Butter: Cold butter creates flaky layers in the biscuits; ensure it’s well-chilled before use.
• Heavy Cream: For whipping; high-fat cream gives you that luxurious texture everyone loves.
• Vanilla Extract: Pure vanilla adds warmth and depth to the whipped cream; opt for pure over imitation whenever possible.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Strawberries: Start by rinsing and hulling your strawberries. Slice them into quarters and mix them with a tablespoon of sugar in a bowl. Set aside to macerate until they release their juices.

Make the Biscuit Dough: Preheat your oven to 425°F (220°C). In a mixing bowl, whisk together flour, baking powder, sugar, and salt until combined.

Add Butter: Cut cold unsalted butter into small cubes and add it to the flour mixture. Use a pastry cutter or your fingers to blend until it resembles coarse crumbs.

Add Cream: Pour in heavy cream gradually while stirring gently until just combined. Be careful not to overmix; we want tender biscuits!

Bake Biscuits: Turn the dough onto a floured surface and pat it down gently into a 1-inch thick rectangle. Use a round cutter to cut out biscuits and place them on a baking sheet lined with parchment paper.

Whip Cream: While biscuits bake for 12-15 minutes until golden brown, whip heavy cream with vanilla extract until soft peaks form. Sweeten with sugar if desired.

Enjoy each step as you create something special!

Now that you’ve made your fluffy biscuits and luscious whipped cream, it’s time to assemble this delightful masterpiece!

Feel free to customize your toppings or even experiment with different fruits—there’s no wrong way here!

Perfecting the Cooking Process

To achieve the best results, prepare the strawberries first, then bake the cake while they macerate. This way, your berries become juicy and flavorful, enhancing your dessert.

Add Your Touch

Feel free to swap strawberries for other berries like blueberries or raspberries. You can also add a splash of vanilla extract or lemon zest for some extra zing.

Storing & Reheating

Store any leftovers in an airtight container in the fridge for up to two days. However, don’t freeze as this can ruin the cake’s texture and the cream’s fluffiness.

I remember the first time I made this strawberry shortcake recipe for my family. My aunt declared it was “better than therapy,” and I think that’s when I knew I had a winner!

FAQ

What type of strawberries should I use in this recipe?

Fresh, ripe strawberries are essential for the best flavor and sweetness.

Can I make this recipe gluten-free?

Absolutely! Substitute regular flour with a gluten-free blend for delicious results.

How do I prevent my cake from getting soggy?

Assemble just before serving to keep the cake layers light and fluffy.

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Strawberry Shortcake Recipe

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• Author: Sofia
• Total Time: 35 minutes
• Yield: Serves 6

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Description

Indulge in this classic strawberry shortcake recipe featuring fluffy biscuits, sweet macerated strawberries, and creamy whipped topping. Perfect for summer gatherings or a delightful dessert at home.

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Ingredients

• Fresh strawberries
• All-purpose flour
• Baking powder
• Granulated sugar
• Unsalted butter
• Heavy cream
• Vanilla extract

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Instructions

1. Prepare the Strawberries: Rinse and hull strawberries, then slice into quarters. Toss with 1 tablespoon of sugar and set aside to macerate.
2. Make the Biscuit Dough: Preheat oven to 425°F (220°C). In a bowl, combine flour, baking powder, sugar, and salt. Cut in cold butter until crumbly.
3. Add Cream: Gradually stir in heavy cream until just combined; avoid overmixing.
4. Bake Biscuits: Turn dough onto a floured surface, pat into a rectangle, and cut out biscuits. Place on a parchment-lined baking sheet and bake for 12-15 minutes until golden brown.
5. Whip Cream: While biscuits are baking, whip heavy cream with vanilla extract until soft peaks form; sweeten with sugar if desired.
6. Assemble Shortcake: Slice warm biscuits horizontally. Spoon macerated strawberries and syrup onto one half, top with whipped cream, and place the other half on top.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 shortcake (150g)
• Calories: 360
• Sugar: 20g
• Sodium: 160mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 50mg

Keywords: Experiment by swapping strawberries for other berries like blueberries or raspberries. For a flavor boost, add lemon zest or a splash of almond extract to the whipped cream.