Strawberry shortcake
Strawberry Shortcake: A Summertime Classic
Strawberry Shortcake is the epitome of summer desserts. This beloved treat combines the juiciness of fresh strawberries, the fluffiness of a homemade biscuit or cake, and the creamy sweetness of whipped cream. It's a simple yet delightful dessert that's perfect for any summer gathering, picnic, or a cozy night in. Whether you're a seasoned baker or new to the kitchen, creating a Strawberry Shortcake from scratch is a rewarding endeavor that brings the taste of summer right onto your plate.
Why You'll Love This Recipe
- Fresh and Flavorful: Utilizes the best of summer's strawberries.
- Customizable: Easy to adjust to your taste preferences.
- Perfect For Any Occasion: Ideal for BBQs, family dinners, or a special treat.
Enjoying Your Strawberry Shortcake
Serving Strawberry Shortcake is all about timing. For the best experience, assemble the dessert just before serving to ensure that the biscuit or cake remains fluffy and the whipped cream stays airy. You can prepare the components in advance, but the magic happens when you layer them together right before dessert time. Top with a sprig of mint or a dash of powdered sugar for that extra touch.
Embrace the joy of summer with this timeless dessert. Strawberry Shortcake not only tastes incredible but also brings a sense of nostalgia and happiness with every bite. Whether enjoyed under the sun or as the finale to a beautiful day, it's a recipe that promises smiles all around.
- 2 all-purpose flour
- 1 baking powder
- 1/4 salt
- 4 cold butter, cubed
- 3/4 cups cold milk
- 3 fresh strawberries, sliced
- 1/4 cup sugar
- 1 cup heavy whipping cream
- 1 vanilla extract
- 2 powdered sugar
- Prep and Mix Dry IngredientsPreheat your oven to 425°F (220°C). In a large bowl, whisk together flour, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Gradually add milk, stirring until the dough pulls away from the sides of the bowl.
- BakeTurn out the dough onto a floured surface and knead briefly. Roll the dough out to about 1 inch thick and cut with a biscuit cutter. Place on a baking sheet and bake for 13-15 minutes, or until golden brown.
- In a bowl, combine sliced strawberries and sugar. Set aside for about 30 minutes to allow the strawberries to release their juices.
- In a chilled bowl, beat the heavy cream, vanilla extract, and powdered sugar until stiff peaks form. Be careful not to overbeat.
- Split the biscuits in half. Spoon some of the strawberries and their juice onto the bottom half of each biscuit. Top with a dollop of whipped cream and then the biscuit top. Serve immediately.
Serving Size 1 serving
Servings 6
- Amount Per Serving
- Calories 300kcal
