Oh, my goodness! If you’re looking for a classic dessert that screams “summer,” then you’ve just struck gold with this Strawberry Shortcake! I can hardly contain my excitement as I reminisce about my childhood trips to the local berry patch, where we’d spend hours picking the juiciest strawberries. When we returned home, my family would whip up this divine dessert, layering fluffy whipped cream atop vibrant, ripe strawberries and buttery biscuits. It was always a winner at our family gatherings and it never failed to bring out the smiles!
What I love most about Strawberry Shortcake is how versatile it is. Whether it’s a birthday, a picnic, or just a sunny Saturday afternoon, this dessert seems to fit right in. Plus, it’s remarkably simple to make, which—let’s be honest—is the icing on the cake! Or should I say, the cream on the shortcake? Either way, let’s dive into this delightful recipe!
What’s in Strawberry Shortcake?
Strawberries: The star of the show! Fresh strawberries are sweet and delightful, bursting with flavor. I recommend going for organic if you can, as they often taste even better. You can also macerate them with a sprinkle of sugar to bring out their natural sweetness.
All-Purpose Flour: This is the base for our shortcake biscuits. I like to use a good quality all-purpose flour—King Arthur is always my go-to!
Baking Powder: This helps our biscuits rise and become fluffy. Yeast lovers, no offense, but we’re going for something different here!
Sugar: A little bit of sweetness to balance the tartness of the strawberries. Feel free to adjust, depending on how sweet your strawberries are.
Butter: The secret to buttery, flaky biscuits! Use unsalted butter; this way, you control the saltiness of your biscuits and cream.
Heavy Whipping Cream: This is what makes the whipped cream, of course! Don’t be shy with this ingredient; the richer, the better!
Vanilla Extract: A little splash makes a world of difference in flavor, enhancing the natural sweetness of the cream.
Is Strawberry Shortcake Good for You?
Ah, the million-dollar question! While Strawberry Shortcake is a treat, it does have some redeeming qualities:
Strawberries: Full of Vitamin C, fiber, and antioxidants, strawberries provide some health benefits amid the indulgence. Plus, they’re low in calories!
Heavy Cream: It contains fat, but it also offers vitamins A and D. Used in moderation, it can be part of a balanced diet.
But remember—this dessert is rich and should be enjoyed in moderation. It’s definitely not a health food, but hey, we all deserve a little sweetness now and then, right?
Ingredients List
– 2 cups fresh strawberries, hulled and sliced
– 2 tablespoons sugar (adjust based on strawberry sweetness)
– 2 cups all-purpose flour
– 2 tablespoons baking powder
– 1/4 cup sugar (for the biscuits)
– 1/2 cup unsalted butter, cold and cubed
– 1 cup heavy whipping cream
– 1 teaspoon vanilla extract
*Serves:* About 6 people
How to Make Strawberry Shortcake?
1. **Prepare the Strawberries:** In a mixing bowl, combine the sliced strawberries and 2 tablespoons of sugar. Toss them gently and let them sit for at least 30 minutes. This will allow the strawberries to release their juices and become deliciously syrupy.
2. **Make the Biscuits:** Preheat your oven to 425°F (220°C). In a large bowl, whisk together the flour, baking powder, and 1/4 cup of sugar. Add the cold cubed butter. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
3. **Add the Cream:** Gradually stir in the heavy cream until a dough forms. Turn it out onto a floured surface and gently knead a few times until it comes together. Pat it into a 1-inch thick rectangle and cut the biscuits into rounds (you can use a biscuit cutter or a glass).
4. **Bake the Biscuits:** Place the biscuits on a baking sheet lined with parchment paper. Bake for about 12-15 minutes, or until they’re golden brown. Let them cool slightly.
5. **Whip the Cream:** While the biscuits are cooling, use a mixing bowl and electric mixer to whip the heavy cream and vanilla until soft peaks form. Add the remaining sugar to taste.
6. **Assemble the Shortcakes:** Slice the biscuits in half horizontally. Spoon a generous amount of strawberries (with their juices) onto the bottom half, followed by a big dollop of whipped cream. Top with the other half of the biscuit.
Sweet Variations and Serving Suggestions
– **Berries Galore:** Feel free to mix in other berries like raspberries or blueberries for a delightful twist.
– **Flavor Your Cream:** Add a teaspoon of almond extract to your whipped cream for a nutty flavor or a little lemon zest for a citrus kick.
– **Garnish:** Top with a mint leaf for a pop of color and freshness!
This Strawberry Shortcake is sure to impress your family and friends, and it might just become a go-to summer recipe for you as it has for me. I can’t wait for you to try it! Don’t forget to share your experience with me—because what’s better than good food shared with friends? Let’s get baking!