Strawberry Shortcake Recipe

There’s something downright magical about transforming a pile of fresh strawberries and a few simple pantry staples into a dessert that’s as delightful as a summer afternoon. 🍓 Ready to dive into the ultimate homemade strawberry shortcake experience? Let’s make some sweet memories together!

I delight in bringing simple yet elegant desserts to life, and a Strawberry Shortcake is a prime example of that. This dessert, composed of a light and fluffy biscuit, fresh strawberries, and whipped cream, is one that any home cook can tackle.

Bake the biscuits, which are beaten into submission and, therefore, formed into a loose dough that is not too tough and not too tender (think Goldilocks), then slice the strawberries and serve the whole thing up on the front porch.

Strawberry Shortcake Recipe Ingredients

• All-Purpose Flour: Provides structure.

  Source of carbohydrates and gluten.

• Granulated Sugar: Adds sweetness.

  Provides quick energy as simple carbohydrates.

• Strawberries: Fresh and juicy.

  Rich in vitamin C and antioxidants.

• Unsalted Butter: Adds richness.

  Source of fats for tender texture.

• Whole Milk: Contributes moisture.

  Contains calcium and essential nutrients.

• Heavy Cream: For whipped topping.

  Adds a creamy texture and rich flavor.

Strawberry Shortcake Recipe Ingredient Quantities

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into small pieces
• 2/3 cup whole milk
• 1 teaspoon vanilla extract
• 1 large egg, beaten
• 1 pound fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar (for strawberries)
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract (for whipped cream)

How to Make this Strawberry Shortcake Recipe

1. Set your oven to 425°F (220°C) to heat. Prepare a baking sheet with parchment paper.

2. In a large bowl, combine the flour, 1/4 cup granulated sugar, baking powder, and salt. Whisk together until well blended.

3. Combine the butter and flour. Cut the cold butter into small pieces; then add the butter pieces to the dry mixture. Work the butter into the dry mixture with a pastry cutter or your fingers until the mixture resembles coarse crumbs.

4. In a tiny dish, mix the milk, vanilla essence, and beaten egg. Add this to the flour mixture and stir until combined. Be careful not to mix for too long.

5. Lightly flour a work surface and turn out the dough. Knead gently until the dough comes together. Pat the dough into a rectangle about 1 inch thick and cut it into 8 pieces. You can make square or round pieces; just be sure to use a biscuit cutter.

6. Position the shortcakes on the baking sheet you prepared and then bake them for about 12 to 15 minutes—or until they reach a lovely golden brown hue. Let them cool on a wire rack.

7. When the shortcakes are baking, combine the sliced strawberries in a bowl with 1/4 cup granulated sugar. Let them macerate for a minimum of 15 minutes, stirring now and then.

8. To make the whipped cream, combine the heavy cream, powdered sugar, and 1 teaspoon of vanilla extract in a large bowl. Using an electric mixer, beat on medium speed until the mixture thickens and soft peaks form. Cream can be whipped too long and become grainy, so watch it carefully. When you are almost done, test the cream and see if it tastes good. If it does, then stop!

9. To put together, divide each shortcake in two. Spoon the strawberries and their juices over the bottom half, add a dollop of whipped cream, and top with the other half.

10. Savor the instant, just-served pleasure of your strawberry shortcake made from scratch.

Strawberry Shortcake Recipe Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Large mixing bowl
5. Whisk
6. Pastry cutter (or fingers)
7. Small dish
8. Measuring cups and spoons
9. Knife (for hulling and slicing strawberries)
10. Cutting board
11. Biscuit cutter (optional, for shaping)
12. Wire rack
13. Medium mixing bowl (for macerating strawberries)
14. Electric mixer
15. Large mixing bowl (for whipped cream)
16. Spoon (for assembling)

FAQ

• Q: Can I use frozen strawberries instead of fresh?A: The freshest strawberries are the best choice for flavor and texture, but if you must use frozen, you can thaw them thoroughly and drain off the excess liquid.
• Q: What if I don’t have whole milk?You can use 2% milk as a substitute, but whole milk contributes a deeper flavor to the shortcake.
• Q: How do I know when the shortcakes are done baking?A: They ought to be golden brown on top, and a toothpick put in the middle should come out clean.
• Q: Can I make the shortcakes ahead of time?A: Yes, you can bake them a day in advance and store in an airtight container. Assemble with strawberries and cream just before serving.
• Q: How do I prevent the butter from melting while mixing into the flour?A: Work quickly and use very cold butter. You might also try a pastry cutter or your fingertips to combine the ingredients.
• Q: Can I replace the heavy cream with a non-dairy option?A: Coconut cream can serve as a non-dairy substitute, but its flavor is different from that of an average dairy product.

Strawberry Shortcake Recipe Substitutions and Variations

If needed, substitute with an equal amount of a gluten-free flour blend.
Sugar in granulated form: For alternative tastes, substitute an equal volume of cane or coconut sugar.
Whole milk: Use almond milk or oat milk for a dairy-free option.
Butter without salt: For a plant-based alternative use the same amount of coconut oil or vegan margarine.
Coconut cream: Use heavy cream if you prefer a dairy option.

Pro Tips

1. Chill the Butter: Before incorporating the butter into the flour mixture, ensure it is well-chilled. You can even freeze the butter briefly. This helps create a flakier texture in the shortcakes as the cold butter creates steam pockets during baking.