Strawberries and Cream Shortcake

There’s something utterly delightful about a fresh Strawberry and Cream Shortcake that makes me feel like I’m enjoying a sunny picnic in the park, even if I’m just in my kitchen! I can’t help but recall lazy summer afternoons spent at my grandmother’s house, where she’d whip up this pretty dessert whenever strawberries were in season. The aroma of baking biscuits mingling with the sweet scent of ripe strawberries makes my heart sing.

The beauty of this shortcake lies not just in its taste but also in its simplicity. You don’t need any fancy techniques—just a few wholesome ingredients and some love will do! It’s the kind of dessert that brings people together, whether it’s a family gathering, a small dinner party, or even just a cozy night in. So, let’s get started on making this delicious treat that will surely impress!

What’s in Strawberry and Cream Shortcake?

Strawberries: The star of this dish! Juicy, sweet strawberries are essential for that delightful burst of flavor. If you can get your hands on local, in-season strawberries, they’ll add a whole new level of deliciousness to your shortcake.

Granulated Sugar: Just a pinch of sugar is needed to enhance the natural sweetness of the strawberries. You can adjust according to your taste!

Whipping Cream: We need this to create that dreamy, fluffy topping. I always opt for heavy whipping cream for the best results—trust me, the richness makes all the difference!

All-Purpose Flour: This is the base for our tender shortcakes. A good-quality flour, like King Arthur or Bob’s Red Mill, is what I reach for.

Baking Powder: This little magic powder will help our shortcakes rise beautifully and become fluffy.

Salt: Just a pinch! It helps to balance the sweetness and enhance the overall flavors.

Butter: Unsalted butter is my go-to for this recipe, providing richness and that lovely buttery flavor without overwhelming the sweetness.

Vanilla Extract: A splash of vanilla will elevate the taste of your whipped cream and shortcakes, giving it that warm, fragrant aroma.

Is Strawberry and Cream Shortcake Good for You?

Now, if there’s any downside to this delicious dessert, it’s that it’s a treat! However, there are certainly some health benefits worth mentioning.

Strawberries: These little gems are packed with antioxidants, vitamin C, and fiber, making them a fabulous addition to your diet!

Whipping Cream: While it’s high in fat, I believe in enjoying good things in moderation. Heavy cream does contain calcium and vitamins A and D.

Just a heads up: since this dessert contains sugar and cream, it’s best enjoyed as an occasional indulgence rather than an everyday treat. But trust me, your taste buds will thank you!

Ingredients List

– 4 cups fresh strawberries, hulled and sliced
– 1/4 cup granulated sugar (more to taste)
– 1 cup heavy whipping cream
– 1 tablespoon granulated sugar (for the cream)
– 2 cups all-purpose flour
– 2 tablespoons baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted butter, cold and diced
– 1 teaspoon vanilla extract (for the cream)

*Serves approximately 6-8 people.*

How to Make Strawberry and Cream Shortcake?

1. Preheat your oven to 425°F (220°C).
2. In a mixing bowl, combine the sliced strawberries and 1/4 cup sugar. Set aside for about 30 minutes to let the juices flow.
3. In a separate bowl, whisk together the flour, baking powder, and salt.
4. Add the cold, diced butter to the flour mixture. Use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
5. Pour in 3/4 cup of milk (I like to use whole milk) and stir until just combined. Don’t overmix—it’s okay if it’s a little lumpy!
6. On a floured surface, gently pat the dough to about 1-inch thickness. Cut out rounds with a biscuit cutter and place them on a parchment-lined baking sheet.
7. Bake for 12-15 minutes until golden brown. Let them cool for a few minutes.
8. While the shortcakes are baking, whip the heavy cream with 1 tablespoon of sugar and vanilla extract until soft peaks form.
9. Assemble the shortcakes by splitting them in half, layering with the macerated strawberries, and topping with whipped cream.
10. Put the top back on each shortcake and serve immediately.

Sweet Serving Suggestions

– You can transform this recipe by adding a twist! Try mixing in some chopped mint with the strawberries for a refreshing zing, or drizzle a touch of honey over the whipped cream.
– Serve with a scoop of vanilla ice cream to elevate it even further—it’s ridiculously good!
– For a slightly healthier version, use Greek yogurt instead of whipped cream. It adds a wonderful creaminess with a protein boost!

I’m really excited for you to give this Strawberry and Cream Shortcake a try. It’s the perfect sweet ending to any meal or even just as a delightful afternoon treat! If you do, I would love to hear how it turned out. So, whip up this gorgeous dessert, gather some friends or family, and let the strawberry-filled fun commence! Happy baking!