Delightful Strawberry Shortcake

$- 2 cups fresh strawberries, hulled and sliced - 1/4 cup granulated sugar - 2 cups all-purpose flour - 1/2 cup unsalted butter, chilled and cubed - 2 tablespoons baking powder - 1/4 teaspoon salt - 1/2 cup milk - 1 teaspoon vanilla extract - 1 cup heavy whipping cream - 2 tablespoons powdered sugar - Fresh mint leaves for garnish (optional) Fresh strawberries are the stars of this dish. Look for ripe, juicy ones. The sugar helps draw out their sweet juices. This makes the berries even better. Next, we need flour for the shortcake base. All-purpose flour works best for a soft texture. Unsalted butter adds richness. Chilled butter helps create flaky layers in the cake. Baking powder gives the shortcake its lift. A small amount of salt balances the sweetness. Milk and vanilla extract add flavor and moisture. Heavy whipping cream makes the light and fluffy topping. Powdered sugar sweetens the cream perfectly. Finally, a sprig of fresh mint adds a nice touch for garnish. Gather these ingredients, and you are ready to make something great! {{ingredient_image_1}} To start, you will need to macerate the strawberries. Take 2 cups of fresh strawberries and slice them. Place the sliced strawberries in a bowl and add 1/4 cup of granulated sugar. Toss them gently so the sugar coats all the berries. Let this mixture sit at room temperature for at least 30 minutes. This step allows the strawberries to release their juices. The result is a sweet, flavorful topping for your shortcake. Next, we move on to making the shortcake base. In a large mixing bowl, whisk together 2 cups of all-purpose flour, 2 tablespoons of baking powder, and 1/4 teaspoon of salt. This mix is key for a light and fluffy cake. Now, take 1/2 cup of unsalted butter, chilled and cubed, and add it to the dry mix. Use your fingers or a pastry cutter to work the butter into the flour until it looks like coarse crumbs. Finally, stir in 1/2 cup of milk and 1 teaspoon of vanilla extract. Mix until just combined, but do not overmix. Now it’s time to form and bake the shortcakes. Turn the dough onto a lightly floured surface. Knead it gently a couple of times until it is smooth. Roll the dough out to about 1 inch thick. Use a round cutter to cut out shortcakes. Place them on a baking sheet lined with parchment paper. If you have dough scraps, reroll and cut out more shortcakes. Preheat your oven to 425°F (220°C) and bake the shortcakes for 12 to 15 minutes, or until they are golden brown. Once baked, allow them to cool slightly on a wire rack before assembling your delightful dessert. To make your shortcake even better, you can try different extracts. Almond extract adds a nutty flavor. Lemon extract gives a nice zing. Use just a little, as they are strong. You can also switch up the sugar. Brown sugar adds a hint of caramel. Coconut sugar offers a subtle flavor twist. Each type brings a unique taste. To get soft peaks, start with cold cream. Use a chilled bowl and beaters for best results. Whip the cream until it thickens but is not too stiff. You can flavor the whipped cream too. Add a splash of vanilla or a hint of almond. For a fun twist, mix in some cocoa powder or matcha. When serving, slice the shortcakes in half to show off the layers. Stack them high for a nice look. You can also use a trifle dish for a fun presentation. Try serving with extra sliced strawberries on the side. You can also add a drizzle of chocolate or a sprinkle of nuts for a crunch. Pro Tips Choose Ripe Strawberries: For the best flavor, select strawberries that are fully ripe, deep red in color, and fragrant. Chill Your Tools: Keep your mixing bowl and whisk in the fridge before whipping the cream to help it achieve soft peaks more easily. Don't Overmix the Dough: To ensure your shortcakes are tender, mix the dough until just combined; overmixing can lead to tough biscuits. Serve Fresh: Assemble the shortcakes just before serving to prevent them from becoming soggy from the strawberries and cream. {{image_2}} You can swap strawberries for other fruits. Peaches and raspberries work well. Just slice them up and mix with sugar like you do with strawberries. Their flavor adds a nice twist. You can enjoy the same yummy shortcake with different tastes. If you need a gluten-free shortcake, use gluten-free flour. It’s a great substitute. Look for a blend that works for baking. You might need to adjust the amount of liquid a bit. Your shortcakes will still be soft and tasty. To make this recipe vegan, skip the dairy and eggs. Use plant-based milk instead of regular milk. Coconut cream is a great choice for whipping. For butter, try coconut oil or a vegan butter substitute. Your shortcake will still be delightful and flavorful. To keep shortcakes fresh, store them in an airtight container. This helps to lock in moisture. Place a piece of parchment paper between layers if stacking. Avoid storing them in the fridge, as the cold can make them soggy. Instead, keep them at room temperature. They taste best this way! You can freeze prepared shortcakes easily. First, let them cool completely. Wrap each shortcake in plastic wrap. Then, place them in a freezer-safe bag. Make sure to remove as much air as possible. For the filling, you can freeze the strawberries too. Just store them in a separate container. They will last for up to three months. Shortcakes last for about two days at room temperature. If you store them in the fridge, they may last up to a week. However, the texture can change. When frozen, shortcakes and strawberries can last for three months. Always check for any signs of freezer burn before using. Enjoy your shortcake while it’s fresh for the best taste! Yes, you can make shortcake ahead of time. I suggest baking the shortcakes a few hours before serving. Let them cool completely and store them in an airtight container. They taste best when fresh, but this method helps save time. To store leftovers, wrap each shortcake in plastic wrap. Place them in an airtight container. You can keep them in the fridge for up to two days. This keeps them moist and fresh for your next dessert. Absolutely! Frozen strawberries work well. Just thaw them first and drain any excess liquid. Add sugar to enhance their flavor. Frozen berries may not be as firm, but they will still taste great. You can make shortcakes healthier by using whole wheat flour instead of all-purpose flour. You can also swap sugar for honey or maple syrup. Use light cream instead of heavy cream for the topping. These small changes add nutrition without losing flavor. Making strawberry shortcake is simple and fun. You learned about key ingredients like fresh strawberries, sugar, and whipped cream. I shared step-by-step instructions for preparing, baking, and serving your dessert. Remember to try different fruits and flavors to make it your own. With storage tips, you can keep leftovers fresh. Whether you follow the classic recipe or experiment with variations, this treat is sure to please. Enjoy your delicious strawberry shortcake and impress your friends and family.$

Delightful Strawberry Shortcake

A delicious dessert featuring layers of shortcake, fresh strawberries, and whipped cream.

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Prep Time 15

Cook Time 15

Total Time 30

Course Dessert

Cuisine American

Servings 6

Calories 300 kcal

Ingredients

2 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar
2 cups all-purpose flour
1/2 cup unsalted butter, chilled and cubed
2 tablespoons baking powder
1/4 teaspoon salt
1/2 cup milk
1 teaspoon vanilla extract
1 cup heavy whipping cream
2 tablespoons powdered sugar
to taste fresh mint leaves for garnish (optional)

Instructions

In a bowl, combine the sliced strawberries and granulated sugar. Toss gently and let them macerate at room temperature for at least 30 minutes, allowing the juices to release.
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, baking powder, and salt.
Add the chilled cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
Stir in the milk and vanilla extract until just combined. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently knead it a couple of times until smooth. Roll or pat the dough to about 1 inch thick.
Use a round cutter to cut out shortcakes and place them on the prepared baking sheet. Gather any scraps, reroll, and cut out additional shortcakes.
Bake in the preheated oven for 12-15 minutes, or until golden brown. Allow the shortcakes to cool slightly on a wire rack.
While the shortcakes cool, whip the heavy cream and powdered sugar together in a bowl until soft peaks form.
To assemble, slice the shortcakes in half horizontally. Layer a generous spoonful of the macerated strawberries on the bottom half, followed by a dollop of whipped cream. Place the top half back on.
Serve immediately, garnished with a sprig of fresh mint if desired.

Notes

Serve immediately for the best texture.

Keyword dessert, shortcake, strawberry