Strawberry Shortcake

There’s something magical about a Strawberry Shortcake that brings back sweet memories of sunny afternoons and family gatherings. I remember the first time I tasted this delightful dessert at a summer picnic. The bright flavors of freshly picked strawberries combined with fluffy whipped cream and tender cake created a perfect harmony that danced on my taste buds. Each bite was a celebration of summer, reminding me of warm days spent outdoors, laughter, and love. Whenever I make Strawberry Shortcake, I can’t help but feel nostalgic and happy. It’s not just a dessert; it’s a tradition that I cherish and love to share with friends and family. The best part is how simple it is to make, yet it feels so luxurious. I’m excited to share my version of this classic treat with you!

What’s In This Strawberry Shortcake

The ingredients in this Strawberry Shortcake are what make it shine. The combination of fresh strawberries, sweet cream, and tender cake creates a delightful balance of flavors and textures. Each component plays a vital role in delivering an unforgettable experience.

• 4 pints strawberries, hulled and halved – These sweet gems are the stars of our dessert. Their vibrant color and juicy flavor are essential for that fresh strawberry taste.
• 1 tablespoon fresh lemon juice – A splash of acidity that brightens the sweetness of the strawberries and enhances their flavor.
• 1 tablespoon granulated sugar – Just a touch of sweetness to help draw out the flavors of the strawberries.
• 2 cups self-rising flour – This flour creates the structure for our cake, helping it rise to fluffy perfection.
• 3 tablespoons granulated sugar – Sweetening the cake itself, this gives the shortcake its delightful taste.
• 1/4 teaspoon kosher salt – A pinch of salt that balances the sweetness and enhances the overall flavor.
• 1/2 cup unsalted butter, very cold and cut into small pieces – Cold butter is key to achieving a flaky texture in the shortcake.
• 3/4 cup whole milk – This adds moisture to the dough, making it tender and rich.
• 2 tablespoons heavy whipping cream – Used to brush the tops of the shortcakes for that golden brown finish.
• 2 tablespoons coarse sugar – A lovely crunchy topping that adds texture and sweetness.
• 2 cups heavy whipping cream – The base for our whipped cream, making it airy and fluffy for topping the shortcake.
• 1 tablespoon granulated sugar – Sweetening the whipped cream to complement the strawberries.

How to Cook Strawberry Shortcake

Making Strawberry Shortcake is a delightful process that comes together beautifully. With each step, you’ll create layers of flavor and texture that will make your dessert shine. Let’s dive into the steps!

1. Add strawberries, lemon juice, and granulated sugar to a large mixing bowl. Stir to combine. This mixture forms the juicy filling for our shortcake. Cover and let it rest in the refrigerator for at least 2 hours until the berries become juicy. You can even prepare this up to 12 hours in advance for maximum flavor.
2. Preheat the oven to 400 degrees F and line a baking sheet pan with parchment paper or a silicone baking mat. This ensures that our shortcakes don’t stick and will bake evenly.
3. Whisk together the self-rising flour, granulated sugar, and kosher salt in a medium-sized mixing bowl. Whisking aerates the ingredients, giving our cake a light texture.
4. Add in the cold, cubed butter. Using a pastry blender or your fingers, rub it into the dry ingredients until the mixture resembles a coarse meal. You’re looking for pea-sized pieces of butter to ensure a flaky texture.
5. Stir in the milk until a very soft dough forms. Be careful not to overwork it, as this can toughen the cake.
6. Drop the dough in 6 equal portions onto the prepared baking sheet. Lightly pat the dough into 3-inch discs. This gives our shortcakes their shape and allows them to bake evenly.
7. Lightly brush the tops with heavy whipping cream and sprinkle the tops with coarse sugar. The cream helps achieve a beautiful golden color while the sugar adds a delightful crunch.
8. Bake the shortcakes in the center of the oven for 15 to 20 minutes or until golden brown. They should rise nicely and have a beautiful golden hue. Allow them to cool on a wire rack.
9. While the shortcakes cool, add heavy whipping cream and granulated sugar to the bowl of a stand mixer. Mix on high until stiff peaks form. This is your whipped cream; make it just before serving so it stays fresh and fluffy!
10. Slice off the top third of each shortcake and place the bottoms on six dessert plates. Top with 1/3 cup of the prepared berries and juice, plus a spoonful of whipped cream. Cover with the top, spoon over more berries and juice, then dollop with whipped cream. Garnish each with a whole berry and drizzle with any remaining juice.

Recipe Variations about Strawberry Shortcake

There are so many ways to make a Strawberry Shortcake; here are some fun variations to try!

• Mixed Berries: Use a combination of strawberries, blueberries, and raspberries for a fun twist on the classic.
• Flavored Whipped Cream: Add a splash of almond extract or coconut cream to the whipped cream for a unique flavor.
• Shortcake Alternatives: Try using angel food cake or biscuits instead of traditional shortcake for a different texture.
• Vegan Option: Substitute dairy with coconut milk and use vegan butter for a plant-based version.
• Storage: Leftover shortcake can be stored in an airtight container in the fridge for 2 to 3 days, but it’s best enjoyed fresh.
• Freezing: You can freeze assembled shortcakes for up to a month. Just thaw before serving!
• Pairing: Serve with a scoop of vanilla ice cream for an indulgent treat.

Side Dish Ideas for Strawberry Shortcake

When serving Strawberry Shortcake, it can be delightful to pair it with various side dishes or accompaniments. Here are some ideas to consider:

• Fresh Fruit Salad: A light and refreshing fruit salad complements the dessert perfectly, adding extra freshness.
• Iced Tea: Serve with chilled iced tea for a classic summer combination.
• Cheese Platter: A selection of cheeses can balance the sweetness of the shortcake, providing a savory contrast.
• Meringue Cookies: Light meringue cookies add a fun crunch and make for a delightful snack alongside the shortcake.
• Seasonal Salads: Pair with a light salad, such as a spinach salad with strawberries and a light vinaigrette for a cohesive meal.
• Chocolate Dipped Berries: Offer chocolate-dipped strawberries or other berries as a sweet treat that goes well with the shortcake.
• Picnic Treats: This dessert is perfect for picnics, so pack some light snacks like sandwiches and chips to complete the meal.

FAQ

Conclusion

The Strawberry Shortcake is a timeless dessert that brings joy and sweetness to any occasion. Its combination of fresh strawberries, fluffy cake, and creamy whipped topping creates a delectable experience that is hard to resist. I encourage you to try this recipe and share it with your loved ones. It’s a dessert that not only satisfies a sweet craving but also creates memories. Get ready to savor every bite!

Strawberry Shortcake

The ultimate summer treat, Strawberry Shortcake is bursting with fresh flavors. This easy dessert features layers of fluffy cake, sweet strawberries, and whipped cream. Perfect for gatherings or a sweet end to your meal, it's a must-make this summer!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Desserts

Cuisine: American

Calories: 490

Ingredients Equipment Method Notes

Ingredients

  

• 4 pints Strawberries, hulled and halved
• 1 tablespoon Fresh lemon juice
• 1 tablespoon Granulated sugar
• 2 cups Self-rising flour
• 3 tablespoons Granulated sugar
• 1/4 teaspoon Kosher salt
• 1/2 cup Unsalted butter, very cold and cut into small pieces
• 3/4 cup Whole milk
• 2 tablespoons Heavy whipping cream
• 2 tablespoons Coarse sugar
• 2 cups Heavy whipping cream
• 1 tablespoon Granulated sugar

Equipment

• Oven
• Baking Sheet
• Frying Pan
• Blender
• Mixing Bowl
• Chef's Knife
• Wooden Spoon

Method

 

1. Add strawberries, lemon juice, and granulated sugar to a large mixing bowl. Stir to combine. Cover and rest in the refrigerator for at least 2 hours until the berries are juicy. You can do this up to 12 hours in advance.
2. Preheat the oven to 400 degrees F and line a baking sheet pan with parchment paper or a silicone baking mat.
3. Whisk together the self-rising flour, granulated sugar, and kosher salt in a medium-sized mixing bowl.
4. Add in the cold, cubed butter. Using a pastry blender or your fingers, rub it into the dry ingredients until the mixture resembles a coarse meal.
5. Stir in the milk until a very soft dough forms. Be careful not to overwork it, as this can toughen the cake.
6. Drop the dough in 6 equal portions onto the prepared baking sheet. Lightly pat the dough into 3-inch discs.
7. Lightly brush the tops with heavy whipping cream and sprinkle the tops with coarse sugar.
8. Bake the shortcakes in the center of the oven for 15 to 20 minutes or until golden brown. Let them cool on a wire rack.
9. While the shortcakes cool, add heavy whipping cream and granulated sugar to the bowl of a stand mixer. Mix on high until stiff peaks form.
10. Slice off the top third of each shortcake and place the bottoms on six dessert plates. Top with 1/3 cup of the prepared berries and juice, plus a spoonful of whipped cream. Cover with the top.

Notes

• Storage: Leftover shortcake can be stored in an airtight container in the fridge for 2 to 3 days, but it’s best enjoyed fresh.
• Freezing: You can freeze assembled shortcakes for up to a month. Just thaw before serving!
• Pairing: Serve with a scoop of vanilla ice cream for an indulgent treat.

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Meet Jade Summer

Reliability is just as important as flavor. I am the one double checking measurements and testing temperatures. I cooked this recipe repeatedly, troubleshooting any tricky parts, so you can trust that it will turn out perfectly the very first time you try it.