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To create the ultimate strawberry shortcake, you need fresh and simple ingredients. This recipe shines with quality items. Here’s what you will need: - 2 cups all-purpose flour - 1/4 cup granulated sugar - 1 tablespoon baking powder - 1/2 teaspoon salt - 1/4 cup unsalted butter, chilled and cubed - 1 cup heavy cream, plus extra for whipping - 1 teaspoon vanilla extract - 1 pound fresh strawberries, hulled and sliced - 1/4 cup powdered sugar (for strawberries) - Fresh mint leaves for garnish (optional) Each ingredient plays a role in the taste and texture. The flour gives structure, while the butter adds richness. The heavy cream brings creaminess, and the strawberries add sweetness and freshness. Using fresh, ripe strawberries is key. They make your dessert burst with flavor. The powdered sugar for the strawberries helps them release their juices, making a delicious syrup. Whipping cream adds a light, airy touch. Feel free to add a mint leaf for color. It not only looks great but also adds a fresh note. Use these ingredients to create a delightful dessert that will impress! {{ingredient_image_1}} To start, grab a medium bowl. Combine the sliced strawberries with powdered sugar. Gently toss them together. Now, let the strawberries sit for 30 minutes. This step helps release their sweet juices. You will see the strawberries soak up the sugar and get juicy. Next, preheat your oven to 425°F (220°C). In a large bowl, mix the dry ingredients: flour, granulated sugar, baking powder, and salt. Use a whisk to combine them well. Now, cut in the chilled butter. You want the mixture to look like coarse crumbs. I like using my fingers or a pastry cutter for this. After that, pour in the heavy cream and vanilla extract. Stir the mixture until just combined. Be careful not to overmix! Turn the dough onto a floured surface. Knead it gently a few times until it comes together. Pat the dough into a 1-inch thick rectangle. Use a round cutter or a glass to cut out your shortcakes. Place them on a baking sheet lined with parchment paper. Now, bake in the oven for 12-15 minutes. Look for a golden-brown top. Once done, remove them and let them cool slightly on a wire rack. To make your strawberry shortcake shine, choose ripe strawberries. Ripe berries are sweet and juicy. They bring out the best flavors in your dessert. Sweeten your whipped cream to taste. A touch of powdered sugar can make it just right. For the perfect texture, avoid overmixing the dough. Mix just until combined. This keeps your shortcakes light and fluffy. Also, ensure that your butter is cold. Cold butter helps create flaky layers in the shortcake. Garnish your finished dessert with fresh mint leaves. This adds a nice pop of color. Layer your ingredients carefully for visual appeal. Place strawberries, cream, and shortcake in a way that looks inviting. A beautiful presentation enhances the joy of eating. Pro Tips Use Fresh Strawberries: Always opt for ripe, fresh strawberries to enhance the flavor of your shortcake. Look for berries that are bright red and firm to the touch. Chill Your Ingredients: For a flakier texture in your shortcakes, ensure that your butter and heavy cream are chilled before mixing. Don’t Overmix the Dough: Mix the dough until just combined to keep the shortcakes tender. Overmixing can lead to tough biscuits. Experiment with Flavors: Add a splash of lemon juice or zest to your strawberries for a bright and refreshing twist on the classic recipe. {{image_2}} You can easily make this dessert gluten-free. Simply swap the all-purpose flour with a gluten-free blend. Look for a mix that includes xanthan gum. This ingredient helps mimic the texture of regular flour. You will get a light and fluffy shortcake just like the original. If you want a dairy-free option, use coconut cream instead of heavy cream. Chill a can of coconut cream in the fridge overnight. Then scoop out the solid part and whip it until fluffy. This gives you a rich and creamy topping without any dairy. To add more flavor, try these simple tricks. Add citrus zest, like lemon or orange, to the whipped cream. This gives it a bright, fresh taste. You can also mix in different berries. Blueberries and raspberries work well and add a colorful twist. This way, you can enjoy a new take on this classic dessert. To store leftover shortcakes, place them in an airtight container. Keep them at room temperature for up to two days. If you want them to last longer, you can refrigerate them for up to a week. Just remember, the shortcakes may become a bit soggy if stored too long with the strawberries and cream. For fresh strawberries, first, avoid washing them until you're ready to use them. Store unwashed strawberries in the fridge to keep them fresh. Place them in a shallow container lined with paper towels. This helps absorb moisture. They will stay fresh for about three to five days. If you notice any spoiled berries, remove them right away to prevent the rest from going bad. To store whipped cream, place it in a clean, airtight container. Keep it in the refrigerator. Whipped cream can last for about three days. If you want to stabilize it, consider adding a bit of cornstarch or gelatin when whipping. This helps it hold its shape longer. To make the shortcakes fluffy, use cold butter. Cold butter creates steam when baked, which helps the shortcakes rise. Also, avoid overmixing the dough. Mix just until combined. This keeps the shortcakes light and airy. Yes, you can make the strawberry mixture in advance. Combine the strawberries and powdered sugar a few hours before serving. Keep it in the fridge. This lets the strawberries release their juices and become sweeter. You can use coconut cream as a substitute for heavy cream. It adds a nice flavor and is dairy-free. Another option is using half-and-half, but it won’t whip as well. The assembled strawberry shortcake is best eaten fresh. If you need to store it, keep it in the fridge for up to 2 hours. After that, the shortcakes may get soggy from the strawberries. You can freeze the shortcakes, but it’s better to freeze them plain. Wrap them tightly and store in an airtight container. To serve, thaw and assemble with fresh strawberries and whipped cream. This blog post covered how to make delicious strawberry shortcakes. We discussed the key ingredients, step-by-step instructions, and helpful tips to perfect your dish. Remember to use ripe strawberries for the best taste. Also, don’t forget to chill your butter for a flaky texture. Whether you choose a gluten-free or dairy-free version, enjoy making this treat. With these tips, your shortcakes will impress everyone. Now, gather your ingredients and get started on this delightful dessert!

Ultimate Strawberry Shortcake

A delightful dessert featuring layers of shortcake, fresh strawberries, and whipped cream.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 6
Calories 300 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 quarter cup granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 quarter cup unsalted butter, chilled and cubed
  • 1 cup heavy cream, plus extra for whipping
  • 1 teaspoon vanilla extract
  • 1 pound fresh strawberries, hulled and sliced
  • 1 quarter cup powdered sugar (for strawberries)
  • to taste fresh mint leaves for garnish (optional)

Instructions
 

  • In a medium bowl, combine the sliced strawberries with powdered sugar. Toss gently and let them sit for about 30 minutes to release their juices.
  • Preheat your oven to 425°F (220°C). In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
  • Add the cubed butter to the flour mixture. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.
  • Pour in the heavy cream and vanilla extract. Stir until just combined; do not overmix.
  • Turn the dough out onto a floured surface and gently knead a few times until it comes together. Pat the dough into a 1-inch thick rectangle. Use a round cutter (or a drinking glass) to cut out shortcakes and place them on a baking sheet lined with parchment paper.
  • Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown. Remove from the oven and let them cool slightly on a wire rack.
  • In a separate bowl, whip the remaining heavy cream until soft peaks form. Optionally, you can sweeten it with a little powdered sugar to taste.
  • Slice the shortcakes in half horizontally. Spoon a generous amount of the macerated strawberries over the bottom half, followed by a dollop of whipped cream. Place the top half of the shortcake on top and add more strawberries and whipped cream if desired.
  • Garnish with fresh mint leaves for an extra pop of color and flavor.

Notes

For best results, use fresh strawberries and serve immediately after assembling.
Keyword dessert, shortcake, strawberry