Oh, how I adore Classic Strawberry Shortcake with Fresh Cream! It’s like a sweet little hug in dessert form. Growing up, my grandma used to whip this up every summer when strawberries were in season. The kitchen would be filled with that fruity aroma, complemented by the sound of laughter from the family gathered around the table, eagerly waiting for their slice. Every bite brings back those cherished memories, and I can’t help but smile knowing that this recipe has been passed down through generations.
What makes this shortcake so unique is the fluffy, buttery biscuit that acts as the perfect base for those luscious strawberries. And let’s not forget the velvety fresh cream that ties it all together — it’s just divine! Trust me, once you experience the magic of freshly whipped cream, you’ll never look back. So, grab your apron, and let’s dive into this delicious recipe together!
What’s in Classic Strawberry Shortcake with Fresh Cream?
Strawberries: The star of the show! Fresh, ripe strawberries are essential for achieving that juicy, sweet flavor. Look for berries that are bright red, plump, and fragrant. If you’re in season, go for local strawberries, as they tend to be the tastiest!
Sugar: This sweetens the strawberries and enhances their natural flavor. I recommend using granulated sugar for a clean sweetness, but a touch of brown sugar can add a delightful depth of flavor if you’re feeling adventurous!
All-Purpose Flour: The foundation of our shortcake! It gives the biscuits their structure. Make sure to sift the flour for lighter, fluffier biscuits.
Baking Powder: This is our leavening agent — it’s what makes your shortcakes rise beautifully and become light and airy.
Salt: Just a pinch of salt enhances the flavor and balances the sweetness of the sugar.
Butter: Unsalted butter is my go-to. It adds richness and flavor to the biscuits. Plus, there’s nothing quite like the smell of melting butter in the oven!
Heavy Cream: For that luscious whipped cream topping! Be sure to use heavy cream for the best results – it whips up beautifully and holds its shape.
Is Classic Strawberry Shortcake with Fresh Cream Good for You?
Now, let’s chat about the health aspects of this delightful dessert. Let’s be real—this isn’t exactly a superfood, but it does have a few bright spots!
Strawberries: These little gems are not only delicious but also packed with vitamin C, fiber, and antioxidants. Seriously, they’re a powerhouse of nutrients that are great for your skin and immune system.
Heavy Cream: While it’s indulgent, it does contain calcium and supports a rich and satisfying dessert experience. Just keep in mind that moderation is key here, especially if you’re watching your calorie intake.
On the downside, the sugar in both the strawberries and the whipped cream can add up, so I like to enjoy this special treat in moderation. After all, life is about balance!
Ingredients List
– 1 pound fresh strawberries, hulled and sliced
– 1/4 cup granulated sugar (plus extra for the strawberries)
– 2 cups all-purpose flour
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, cold and cubed
– 1 cup heavy cream (divided, for whipping and baking)
– 1 teaspoon vanilla extract
– Additional sugar for whipping cream (optional)
Serves: 6-8 people
How to Make Classic Strawberry Shortcake with Fresh Cream?
1. Start by preparing the strawberries. In a large bowl, mix the sliced strawberries with 1/4 cup of sugar. Let them sit for about 30 minutes so they can release their natural juices.
2. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
3. In a mixing bowl, combine the flour, baking powder, and salt. Whisk it until well blended. Add in the cold, cubed butter, and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
4. Slowly pour in 3/4 cup of the heavy cream and the vanilla extract, mixing just until the dough comes together. Be careful not to overmix!
5. Turn the dough out onto a lightly floured surface and gently knead it a few times before patting it into a circle about 1 inch thick.
6. Cut the circle into rounds using a biscuit cutter and place them on the prepared baking sheet. Bake for 15-20 minutes until they’re golden brown and delightfully puffed up.
7. While the cakes are baking, whip the remaining heavy cream until it forms soft peaks. If you want a touch of sweetness, add in some sugar while whipping.
8. Once the shortcakes are out of the oven and cooled slightly, slice them in half horizontally. Spoon the juicy strawberries onto the bottom half, top with whipped cream, and then place the other half on top.
9. Serve immediately and watch your loved ones swoon with delight!
Sweet Tips for the Perfect Strawberry Shortcake
– Feel free to experiment with other fruits! Blueberries or raspberries can add a lovely twist.
– For a healthier option, you can use Greek yogurt instead of whipped cream. It’s just as tasty!
– Don’t skip the resting time for the strawberries; this is what makes them juicy and delicious!
– Looking for a fun presentation? Serve them in jars for a chic, layered dessert!
I can’t wait for you to try out this Classic Strawberry Shortcake with Fresh Cream! It would be ideal for a summer barbecue, a family gathering, or even just as a treat for yourself. Make sure to share your experience with me — I’d love to hear how they turn out in your kitchen! Happy baking, and enjoy every scrumptious bite!