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To make a delightful strawberry shortcake, you'll need a few key ingredients: - 2 cups fresh strawberries, hulled and sliced - 2 tablespoons sugar - 2 cups all-purpose flour - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/4 cup unsalted butter, cold and cubed - 3/4 cup milk - 1 teaspoon vanilla extract - 1 cup heavy whipping cream - 3 tablespoons powdered sugar - Additional strawberries for garnish (optional) These ingredients work together to create a sweet and tasty dessert. The strawberries shine with their fresh flavor, while the cream adds a rich touch. You can add your own twist to this shortcake. Here are some fun ideas: - Lemon zest for a citrusy kick - Mint leaves for a fresh taste - Different berries like blueberries or raspberries - Flavored extracts, like almond or coconut Feel free to mix and match these options. They can change the flavor and make the dish your own. To make this recipe, gather some basic kitchen tools: - Mixing bowls - Baking sheet - Parchment paper - Electric mixer or whisk - Biscuit cutter or glass Having the right tools makes cooking easier. You’ll find that these items help you with each step in the recipe. If you're ready to dive in, check out the Full Recipe for detailed instructions. Start by rinsing the strawberries. Remove the green tops and slice them into thin pieces. Place the sliced strawberries in a medium bowl. Add 2 tablespoons of sugar to the bowl. Toss the strawberries gently to coat them in sugar. This helps the strawberries release their juices. Let them sit for about 30 minutes. You will see a lovely syrup form at the bottom of the bowl. This syrup adds sweetness and flavor to the dessert. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup. In a large bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Next, take 1/4 cup of cold, cubed unsalted butter. Cut it into the flour mixture. Use your fingers or a pastry cutter. You want the mixture to look like coarse crumbs. In another bowl, mix 3/4 cup of milk with 1 teaspoon of vanilla extract. Slowly add this to the flour mixture. Stir gently until just combined. Avoid overmixing, or your shortcakes may be tough. Turn the dough out onto a floured surface. Gently knead it a few times to bring it together. Pat the dough into a rectangle about 1 inch thick. Use a round biscuit cutter or a glass to cut out shortcakes. Place them on the prepared baking sheet. Bake the shortcakes for 12-15 minutes. They should be golden brown on top. Once baked, remove them from the oven and let them cool slightly on a wire rack. While the shortcakes bake, prepare the whipped cream. In a mixing bowl, pour in 1 cup of heavy whipping cream. Add 3 tablespoons of powdered sugar for sweetness. Use an electric mixer to whip the cream. Beat until soft peaks form. This will take a few minutes. The whipped cream should be fluffy and thick. It will add a rich creaminess to your strawberry shortcake. For the full recipe, check out the provided details. Enjoy making this sweet delight! To make soft and fluffy shortcakes, use cold butter. Cold butter creates a nice rise. You should cut the butter into the flour until it looks like crumbs. Don’t overmix the dough; it should be slightly lumpy. When rolling it out, keep it about one inch thick. This thickness helps it bake evenly and stay soft. For the best whipped cream, start with cold cream. Chill your mixing bowl and beaters too. Beat the cream on medium speed until it starts to thicken. Add powdered sugar to sweeten it. Keep beating until you see soft peaks form. Don't overwhip, or it will turn to butter! Serve your shortcake warm for the best taste. Layer the strawberries and cream generously. You can also add a drizzle of chocolate sauce for extra flavor. For a fun twist, try using other fruits like peaches or blueberries. Don’t forget to check out the Full Recipe for more tips! {{image_2}} You can easily make a gluten-free version. Use gluten-free flour blend instead of all-purpose flour. Make sure to check that your baking powder is gluten-free too. This swap keeps the taste but makes it safe for gluten-sensitive folks. The texture might be a bit different, but it will still be delightful. While strawberries shine in this dish, feel free to switch it up! Ripe peaches, blueberries, or raspberries work great too. Just chop them up and toss with sugar, like you do with strawberries. Each fruit will add its own unique flavor, giving you a new treat every time. You can customize the whipped cream to match your taste. Try adding vanilla extract or almond extract for a twist. For a chocolate flavor, mix in cocoa powder. Fresh herbs like mint or basil can also add a fresh kick. These small changes can turn your dessert into something special! For the full recipe, check the Easy Strawberry Shortcake section. After enjoying your delicious strawberry shortcake, you may have some left. To keep your shortcakes fresh, store them in an airtight container. Place them at room temperature for up to two days. If you need to store them longer, refrigerate for up to five days. Be sure to keep the strawberries and whipped cream separate. This prevents the shortcakes from getting soggy. Want to save some for later? You can freeze the shortcakes and strawberries! Wrap shortcakes tightly in plastic wrap and place them in a freezer bag. They can last up to three months in the freezer. For strawberries, wash and slice them. Then, toss them with sugar and freeze in a single layer on a baking sheet. Once frozen, transfer them to a freezer bag. They will stay fresh for up to six months. When you’re ready to enjoy your frozen shortcakes, take them out of the freezer. Let them thaw in the fridge overnight. To reheat, place them in a 350°F (175°C) oven for about 10 minutes. This warms them up nicely without drying them out. If you have frozen strawberries, let them sit at room temperature for a few minutes. They will soften and be ready to use on your shortcake. For a fresh taste, always top with whipped cream once ready to serve. Yes, you can make the shortcakes ahead of time. Bake them and let them cool. Store them in an airtight container. They stay fresh for two days. When ready to serve, you can warm them in the oven for a few minutes. This gives them a nice, soft texture. If you want a lighter option, use coconut cream or whipped topping. Both can work well in this recipe. For a dairy-free choice, try almond milk blended with a little oil. You won’t get the same rich taste, but it will still be tasty. To prevent mushy strawberries, use fresh ones and slice them right before serving. Toss them with sugar and let them sit for only 15 minutes. This will keep them firm and juicy. If you wait too long, they will release too much juice. Yes, you can easily make a vegan version! Use plant-based milk and coconut oil in place of butter. For the cream, use coconut cream or a vegan whipped topping. This way, you can enjoy a delicious strawberry shortcake without any animal products. For the full recipe, check out the Easy Strawberry Shortcake section. You learned how to make easy strawberry shortcake. We discussed the key ingredients and optional ones for a twist. I shared step-by-step instructions to guide you through the process. We explored tips to enhance texture and flavor. You also found variations and storage tips to keep your treats fresh. With this knowledge, you can impress friends and family. Enjoy making this classic dessert in your kitchen. Happy baking!

- Easy Strawberry Shortcake

Indulge in the sweetness of summer with this Easy Strawberry Shortcake recipe! Learn how to whip up light and fluffy shortcakes topped with fresh, juicy strawberries and creamy whipped cream. Perfect for any occasion, this simple dessert requires just a few ingredients and easy steps. Ready to impress your loved ones? Click through to explore the full recipe and get inspired to create this delightful treat today!
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Ingredients
  

2 cups fresh strawberries, hulled and sliced

2 tablespoons sugar

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 cup unsalted butter, cold and cubed

3/4 cup milk

1 teaspoon vanilla extract

1 cup heavy whipping cream

3 tablespoons powdered sugar

Additional strawberries for garnish (optional)

Instructions
 

In a medium bowl, combine the sliced strawberries with 2 tablespoons of sugar. Toss to coat and allow them to macerate for about 30 minutes until they release their juices.

    Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

      In a large bowl, whisk together the flour, baking powder, and salt.

        Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

          In a separate bowl, mix the milk and vanilla extract. Gradually add this mixture to the flour mixture, stirring gently until just combined (do not overmix).

            Turn the dough out onto a floured surface and gently knead it a few times to bring it together. Pat it into a 1-inch thick rectangle.

              Using a round biscuit cutter or a glass, cut out shortcakes from the dough and place them on the prepared baking sheet.

                Bake for 12-15 minutes or until the tops are golden brown. Remove from the oven and allow to cool slightly.

                  While the shortcakes are baking, prepare the whipped cream. In a mixing bowl, use an electric mixer to whip the heavy cream and powdered sugar until soft peaks form.

                    To assemble, slice the shortcakes horizontally. Spoon a generous amount of macerated strawberries onto the bottom half, add a dollop of whipped cream, and then place the top half back on.

                      Optionally, garnish with additional fresh strawberries and a sprinkle of powdered sugar.

                        Prep Time: 30 minutes | Total Time: 1 hour | Servings: 6