**Introduction**
Strawberry shortcake is a timeless dessert that beautifully captures the essence of summer with its light, fluffy texture and the sweet freshness of strawberries. This classic recipe combines layers of buttery, tender biscuits, luscious whipped cream, and ripe strawberries for an irresistible treat that is perfect for any occasion. Whether it’s a picnic, a birthday celebration, or simply a sweet indulgence at home, this strawberry shortcake is sure to delight everyone at the table.
**Ingredients**
For the shortcake biscuits:
– 2 cups all-purpose flour
– 1/4 cup granulated sugar
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1/2 cup unsalted cold butter, cubed
– 3/4 cup heavy cream
– 1 teaspoon vanilla extract
For the strawberry filling:
– 4 cups fresh strawberries, hulled and sliced
– 1/4 cup granulated sugar (adjust based on sweetness of strawberries)
– 1 tablespoon lemon juice
For the whipped cream:
– 1 cup heavy cream
– 2 tablespoons powdered sugar
– 1 teaspoon vanilla extract
**Instructions**
1. **Prepare the Strawberries**: In a medium bowl, combine the sliced strawberries with granulated sugar and lemon juice. Toss gently to coat the strawberries in sugar. Let them sit at room temperature for about 30 minutes to macerate, allowing their juices to develop.
2. **Make the Shortcake Biscuits**: Preheat your oven to 425°F (220°C). In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Add the cold, cubed butter to the flour mixture and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
3. **Mix the Dough**: Pour in the heavy cream and vanilla extract, mixing until the dough comes together. Be careful not to overmix; the dough should be slightly sticky.
4. **Shape the Biscuits**: Turn the dough out onto a floured surface and gently pat it into a 1-inch thick rectangle. Use a biscuit cutter or a glass to cut out circles of dough and place them on a baking sheet lined with parchment paper. Gather any scraps and re-roll them to cut out more biscuits.
5. **Bake the Biscuits**: Bake in the preheated oven for 12-15 minutes or until the tops are golden brown. Remove from the oven and let them cool on a wire rack.
6. **Make the Whipped Cream**: In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form. Be careful not to overwhip, or the cream will turn grainy.
7. **Assemble the Shortcake**: Once the biscuits have cooled, slice them in half horizontally. Spoon a generous amount of the macerated strawberries (with their juices) onto the bottom half of the biscuit, followed by a dollop of whipped cream. Place the top half of the biscuit on top and finish with more strawberries and whipped cream if desired.
**Tips**
– For even more flavor, consider adding a splash of almond extract to the whipped cream or the biscuits.
– If you can’t find fresh strawberries, you can substitute them with other berries such as raspberries or blueberries.
– For a gluten-free version, use a gluten-free all-purpose flour blend and adjust the baking powder accordingly.
– You can prepare the biscuits ahead of time and freeze them. Just bake them fresh when you’re ready to serve!
**Serving Suggestions**
Serve the strawberry shortcake on individual dessert plates, garnished with extra strawberries and a sprig of mint for a touch of color. This dessert pairs wonderfully with a scoop of vanilla ice cream or alongside a cup of iced tea for a refreshing summer treat. Enjoy this delightful dessert on its own or share it at gatherings for an unforgettable end to any meal!
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