Introduction
Strawberry Shortcake is a beloved dessert that perfectly captures the essence of summer with its vibrant flavors and delightful textures. This classic treat features layers of tender, buttery shortcakes, fresh, juicy strawberries, and a cloud of fluffy whipped cream.
Whether served at a picnic, a family gathering, or a special celebration, Strawberry Shortcake is sure to evoke feelings of nostalgia and joy. The combination of sweet strawberries and rich cream creates a harmonious balance that is both refreshing and indulgent.
Easy to make and visually stunning, Strawberry Shortcake is not just a dessert; it’s a celebration of seasonal fruits and simple pleasures. With each bite, you’ll experience the delightful contrast of textures and the burst of flavor that makes this dessert a timeless favorite.
Ingredients
For the Strawberries:
4 cups fresh strawberries, hulled and sliced
¼ cup granulated sugar
For the Shortcakes:
2 cups all-purpose flour
¼ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup unsalted butter, cold and cubed
1 cup heavy cream (plus extra for brushing)
For the Whipped Cream:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Directions
Prepare the Strawberries:
In a bowl, combine the sliced strawberries and granulated sugar. Toss gently and let sit for about 30 minutes to macerate, allowing the strawberries to release their juices.
Make the Shortcakes:
Preheat the oven to 425°F (220°C).
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
Pour in the heavy cream and stir until just combined. Do not overmix.
Shape the Shortcakes:
Turn the dough onto a floured surface and gently knead it a few times until it comes together.
Pat the dough into a rectangle about 1-inch thick. Cut into rounds using a biscuit cutter or a glass.
Place the shortcakes on a baking sheet lined with parchment paper. Brush the tops with a little extra heavy cream.
Bake:
Bake for 15-20 minutes or until golden brown. Remove from the oven and let cool slightly.
Prepare the Whipped Cream:
In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Assemble the Strawberry Shortcake:
Slice the shortcakes in half horizontally. Spoon a generous amount of macerated strawberries onto the bottom half, followed by a dollop of whipped cream.
Place the top half of the shortcake on top and add more strawberries and whipped cream if desired.
Method of Storage
To keep your Strawberry Shortcake fresh and delicious, follow these storage guidelines:
Storage Instructions
Shortcakes:
Store any leftover shortcake biscuits in an airtight container at room temperature for 1-2 days. If you want to keep them longer, wrap them tightly in plastic wrap and refrigerate for up to 1 week.
Strawberries:
Store any leftover macerated strawberries in a sealed container in the refrigerator. They can last for about 2-3 days. The sugar will help preserve their freshness, but they are best enjoyed soon after preparation.
Whipped Cream:
Keep any leftover whipped cream in an airtight container in the refrigerator for up to 2 days. It may lose some volume, so you might need to re-whip it before serving.
Assembling Leftovers
Reassembly: For the best texture and flavor, it’s recommended to assemble the shortcake just before serving.
If you have leftover components, layer them together fresh for a delightful experience.
Serving Suggestions: You can also serve the shortcake components separately, allowing everyone to assemble their own dessert.
By following these storage methods, you can enjoy your Strawberry Shortcake while keeping it fresh and tasty!