Irresistible Homemade Strawberry Shortcake—Sweet, Fluffy & Fresh
Dive into the quintessential taste of summer with this Irresistible Homemade Strawberry Shortcake. Featuring tender, buttery shortcakes, luscious macerated strawberries bursting with natural sweetness, and a cloud-like dollop of freshly whipped cream, this classic dessert is a celebration of simple, pure flavors. It's an elegant yet comforting treat that truly captures the essence of a warm, sunny day.
Prep Time
40 minutes
Cook Time
12-15 minutes
Total Time
Approximately 1 hour
Servings
6-8 servings
Keywords
strawberry shortcakehomemade shortcakesummer dessertfresh strawberrieswhipped creamclassic desserteasy shortcake recipefluffy shortcakeberry dessertsweet treat
Why This Recipe Delivers
- Features tender, golden-brown shortcakes with a perfect crumb that melts in your mouth.
- Highlights the vibrant, natural sweetness of fresh, macerated strawberries bursting with flavor.
- Includes light, airy homemade whipped cream that adds a luxurious, cloud-like finish.
- A timeless classic that evokes nostalgia and brings joy to any gathering or warm evening.
- Surprisingly simple to prepare, offering an impressive dessert with minimal effort.
Ingredients
- 240 grams (2 cups) all-purpose flour
- 50 grams (1/4 cup) granulated sugar, plus 50 grams (1/4 cup) for strawberries
- 15 grams (1 tablespoon) baking powder
- 2.5 grams (1/2 teaspoon) salt
- 113 grams (1/2 cup) unsalted butter, cold and cubed
- 160 milliliters (2/3 cup) whole milk
- 5 milliliters (1 teaspoon) vanilla extract, plus 2.5 milliliters (1/2 teaspoon) for whipped cream
- 450 grams (1 pound) fresh strawberries, hulled and sliced
- 240 milliliters (1 cup) heavy whipping cream
- 30 grams (2 tablespoons) powdered sugar
Instructions
- Prepare the Strawberries. In a medium-sized bowl, gently combine the sliced fresh strawberries with 50 grams (1/4 cup) of granulated sugar. Stir them carefully to ensure each strawberry piece is coated. Allow the mixture to sit at room temperature for at least 15 minutes, or up to 30 minutes, to macerate. This process draws out the strawberries' natural juices, creating a beautiful, flavorful syrup.
- Make the Shortcakes. Begin by preheating your oven to 200°C (400°F) and line a baking sheet with parchment paper for easy cleanup. In a large mixing bowl, whisk together the 240 grams (2 cups) of all-purpose flour, 50 grams (1/4 cup) of granulated sugar, 15 grams (1 tablespoon) of baking powder, and 2.5 grams (1/2 teaspoon) of salt until well combined. Add the cold, cubed 113 grams (1/2 cup) unsalted butter to the dry ingredients. Using a pastry blender, two knives, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. In a separate small bowl, combine 160 milliliters (2/3 cup) of whole milk and 5 milliliters (1 teaspoon) of vanilla extract. Pour the wet ingredients into the dry ingredients and mix with a fork or spatula just until the dough comes together; be careful not to overmix, as this can lead to tough shortcakes.
- Bake the Shortcakes. Lightly flour a clean work surface. Turn the shortcake dough out onto the floured surface and gently pat it into a round shape approximately 2.5 centimeters (1 inch) thick. Using a round or square cookie cutter (about 7-8 cm or 3 inches in diameter) or a sharp knife, cut out your shortcakes. Gather any scraps, gently re-pat them, and cut out additional shortcakes until all dough is used. Place the cut shortcakes onto the prepared baking sheet, ensuring they are slightly spaced apart. Bake for 12-15 minutes, or until the tops are golden brown and a wooden skewer inserted into the center comes out clean. Transfer the baked shortcakes to a wire rack to cool completely before assembly.
- Prepare Whipped Cream. While the shortcakes are cooling, prepare the homemade whipped cream. Ensure your heavy whipping cream is very cold. In a chilled large mixing bowl, combine 240 milliliters (1 cup) of heavy whipping cream, 30 grams (2 tablespoons) of powdered sugar, and 2.5 milliliters (1/2 teaspoon) of vanilla extract. Using an electric mixer (either a stand mixer with a whisk attachment or a hand-held mixer), beat on medium-high speed until soft peaks form. Be careful not to overbeat, or you will end up with butter.
- Assemble the Shortcakes. Once the shortcakes have cooled, carefully slice each shortcake horizontally in half using a serrated knife. Place the bottom half of each shortcake on individual serving plates. Spoon a generous amount of the macerated strawberries, along with their delicious juices, over the bottom half. Follow with a large dollop of the freshly whipped cream. Gently place the top half of the shortcake over the whipped cream.
- Serve & Enjoy. Garnish each assembled shortcake with a few extra fresh strawberry slices and, if desired, a light dusting of powdered sugar. Serve immediately to enjoy the delightful textures and flavors at their best. These shortcakes are a perfect way to celebrate fresh summer produce.
Tools You’ll Need
- Large mixing bowls
- Whisk
- Pastry blender (or two forks)
- Baking sheet
- Parchment paper (optional)
- Round or square cookie cutter (or sharp knife)
- Electric mixer (stand or hand-held)
- Measuring cups and spoons
- Serrated knife (for slicing shortcakes)
Essential Success Tips
- Ensure your butter is very cold and cut into small cubes for the shortcakes; this is crucial for creating flaky layers as it melts slowly during baking.
- Do not overmix the shortcake dough; mix just until the ingredients are barely combined. Overmixing develops gluten, resulting in tough rather than tender shortcakes.
- Macerate the strawberries for at least 15 minutes, or up to an hour, for the best flavor and juiciness. The sugar draws out their natural liquid, creating a lovely syrup.
- For the lightest, most stable whipped cream, chill your mixing bowl and whisk attachment in the freezer for 10-15 minutes before beating the heavy cream.
- Assemble the shortcakes just before serving to prevent the shortcakes from becoming soggy from the strawberry juices and to ensure the whipped cream remains fresh and airy.
Professional Cooking Secrets
- For an extra layer of sophisticated flavor in your shortcakes, infuse your whole milk with a split vanilla bean or a strip of orange zest for at least 30 minutes before adding it to the dough. Strain before use.
- To achieve beautifully risen and perfectly domed shortcakes, ensure your oven is fully preheated and consider brushing the tops with a little milk or egg wash before baking for a richer golden crust.
- A tiny pinch of freshly ground black pepper (less than 1/8 teaspoon) added to the macerating strawberries can subtly enhance their sweetness and complexity, without making the dessert taste peppery.
Notes
- Storage: Leftover shortcake components are best stored separately. The baked shortcakes can be kept at room temperature in an airtight container for up to 2 days. Macerated strawberries should be refrigerated in an airtight container for up to 2 days. Whipped cream is best made fresh, but can be refrigerated for a few hours in an airtight container.
- Variations: Feel free to experiment with other fresh berries like raspberries, blueberries, or a mix of all three. For a brighter flavor profile, add 1 teaspoon of lemon zest to the shortcake dough. A delicate drizzle of a good quality balsamic glaze over the strawberries can add an unexpected gourmet touch.
- Make Ahead: The shortcake dough can be prepared, cut, and frozen on a baking sheet. Once solid, transfer to a freezer-safe bag and bake from frozen, adding a few extra minutes to the baking time, whenever a craving strikes.
Frequently Asked Questions
Can I make the shortcakes ahead of time?
Yes, the shortcake biscuits can be baked a day in advance and stored in an airtight container at room temperature. For optimal freshness, you can warm them slightly in a low oven (around 150°C/300°F for 5 minutes) before assembling.
How do I prevent the whipped cream from deflating?
To maintain a light, airy texture, ensure your heavy cream is extremely cold and avoid over-whipping it. Whip just until soft peaks form. You can also add 1/4 teaspoon of cream of tartar to the cream before whipping to help stabilize it, or simply whip it right before serving.
What if I don't have a pastry blender to cut in the butter?
If you don't have a pastry blender, you can use two knives to cut the cold butter into the flour mixture, or even your fingertips. Work quickly to minimize contact and prevent the butter from warming too much, which is essential for flaky shortcakes.
Nutrition Facts (Per Serving)
Calories: 450, Protein: 5g, Fat: 28g, Carbs: 45g (per serving, estimated for 6 servings).
Allergy Information
Contains dairy and gluten. May contain traces of soy depending on ingredient brands. For a dairy-free option, use plant-based milk and butter alternatives, and a coconut cream for the whipped topping. For a gluten-free version, use a gluten-free all-purpose flour blend formulated for baking.
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