Strawberry shortcake is a delightful dessert that combines sweet strawberries, fluffy whipped cream, and tender cake. This classic treat is perfect for summer gatherings or any occasion when you want something deliciously fresh. In this article, we will explore how to make strawberry shortcake from scratch.
Ingredients
For the Shortcake
- All-Purpose Flour: 2 cups
- Granulated Sugar: 1/4 cup (plus extra for strawberries)
- Baking Powder: 1 tablespoon
- Salt: 1/2 teaspoon
- Unsalted Butter: 1/2 cup (cold and cubed)
- Heavy Cream: 3/4 cup (plus more for brushing)
- Vanilla Extract: 1 teaspoon
For the Strawberries
- Fresh Strawberries: 2 pounds
- Granulated Sugar: 1/4 cup
For the Whipped Cream
- Heavy Cream: 1 cup (cold)
- Powdered Sugar: 2 tablespoons
- Vanilla Extract: 1 teaspoon
Equipment Needed
- Mixing bowls
- Measuring cups and spoons
- A whisk or electric mixer
- A baking sheet
- A knife and cutting board
- A cooling rack
- Plastic wrap or a clean kitchen towel
Step-by-Step Instructions
Step 1: Prepare the Strawberries
Wash the Strawberries: Rinse the strawberries under cold water. Pat them dry with a paper towel.
Hull the Strawberries: Use a knife to remove the green tops. This process is called hulling.
Slice the Strawberries: Cut the strawberries into halves or quarters, depending on their size.
Sugar the Strawberries: In a bowl, mix the sliced strawberries with 1/4 cup of granulated sugar. Stir gently to combine. Let them sit for about 30 minutes. This will help the strawberries release their juices and become syrupy.
Step 2: Make the Shortcake
Preheat the Oven: Set your oven to 425°F (220°C). This will ensure the shortcakes bake evenly.
Mix Dry Ingredients: In a large mixing bowl, combine 2 cups of all-purpose flour, 1/4 cup of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk these ingredients together until well combined.
Cut in the Butter: Add 1/2 cup of cold, cubed unsalted butter to the dry mixture. Use a pastry cutter or your fingers to break the butter into the flour mixture. You want it to resemble coarse crumbs with pea-sized pieces of butter.
Add Wet Ingredients: Pour in 3/4 cup of heavy cream and 1 teaspoon of vanilla extract. Stir gently with a spatula or wooden spoon until just combined. Do not overmix; some lumps are okay.
Form the Dough: Transfer the dough onto a lightly floured surface. Gently knead it 3 to 4 times until it comes together. Pat the dough into a rectangle about 1-inch thick.
Cut the Shortcakes: Use a round cutter or a glass to cut out circles from the dough. Place the circles onto a baking sheet lined with parchment paper. Gather any scraps, re-knead, and cut more circles until the dough is used up.
Brush with Cream: Brush the tops of the shortcakes with a little heavy cream to help them brown.
Bake: Place the baking sheet in the preheated oven. Bake for 12 to 15 minutes, or until the shortcakes are golden brown. Remove from the oven and let them cool on a rack.
Step 3: Prepare the Whipped Cream
Chill Your Equipment: For best results, chill your mixing bowl and beaters in the freezer for about 15 minutes.
Whip the Cream: In the chilled bowl, pour in 1 cup of cold heavy cream. Add 2 tablespoons of powdered sugar and 1 teaspoon of vanilla extract.
Beat the Cream: Using a whisk or electric mixer, whip the cream on medium-high speed until soft peaks form. This should take about 3 to 5 minutes. Be careful not to overbeat, as it can turn into butter.
Step 4: Assemble the Strawberry Shortcake
Slice the Shortcakes: Once the shortcakes have cooled, slice them in half horizontally.
Layer the Strawberries: Place the bottom half of each shortcake on a plate. Spoon a generous amount of the syrupy strawberries on top.
Add Whipped Cream: Top the strawberries with a dollop of whipped cream.
Finish with the Top Half: Place the top half of the shortcake over the whipped cream. You can add more strawberries and cream on top if desired.
Serve: Enjoy your strawberry shortcake immediately!
Tips for Perfect Strawberry Shortcake
Choose the Right Strawberries: Look for ripe, juicy strawberries. They should be bright red with no white or green spots.
Adjust Sweetness: Taste the strawberries after they sit in sugar. Adjust the amount of sugar based on your preference.
Experiment with Flavors: Add a splash of lemon juice or a pinch of salt to the strawberries for a flavor boost. You can also infuse your whipped cream with a bit of almond extract.
Make it Ahead: You can prepare the strawberries and whipped cream a few hours in advance. Just store them in the refrigerator until you’re ready to assemble.
Serve with Ice Cream: For an extra indulgent treat, serve your strawberry shortcake with a scoop of vanilla ice cream.
Variations of Strawberry Shortcake
Angel Food Cake
For a lighter option, use angel food cake instead of traditional shortcake. Its airy texture pairs beautifully with strawberries and cream.
Biscuit-Style Shortcakes
Try making your shortcakes with a biscuit recipe for a richer flavor and flaky texture. Simply substitute the cake ingredients with your favorite biscuit recipe.
Chocolate Shortcake
For a twist, add cocoa powder to your shortcake recipe. This chocolate version pairs wonderfully with strawberries and cream.
Gluten-Free Shortcake
You can easily adapt this recipe to be gluten-free. Substitute the all-purpose flour with a 1:1 gluten-free baking flour.
Layered Strawberry Shortcake
Instead of individual servings, create a large layered strawberry shortcake. Use a larger round cake pan to bake the shortcake and layer it with strawberries and cream.
Conclusion
Strawberry shortcake is a timeless dessert that is easy to make and incredibly satisfying. With fresh strawberries, homemade whipped cream, and tender shortcake, this treat is sure to impress your family and friends. Whether you stick to the classic recipe or try one of the many variations, strawberry shortcake will always be a favorite. Enjoy making and sharing this delightful dessert!
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