Strawberry Shortcake | Life, Love and Sugar

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This Strawberry Shortcake is the right summer time dessert. Selfmade shortcake biscuits are minimize in half and full of juicy strawberries and home made whipped cream. An old style, irresistible deal with!

Strawberry shortcake on a plate with a couple of bites taken out of it.

Why You’ll Love This Strawberry Shortcake Recipe

  • The most effective biscuits. I get so enthusiastic about contemporary shortcake biscuits – buttery, tender, and simply the correct quantity of candy. They’re fast to make and the right canvas for strawberries and whipped cream!
  • A strawberry celebration. There actually isn’t a greater approach to have fun summer time than with contemporary, candy strawberries made even sweeter as they soak in sugar. They launch this unimaginable, syrupy sauce because the sugar breaks them down. You’ll need to put it on all the pieces.
  • Nice for a crowd. It is a nice low-maintenance dessert for a crowd. Make the biscuits, whip up the whipped cream (actually), and put together the strawberries. Then put all the pieces out on a desk and let your visitors assemble their very own particular person strawberry shortcakes.

What You’ll Want

Right here’s what you’ll must make this strawberry shortcake recipe. You should definitely scroll to the recipe card beneath for exact measurements.

Ingredients for strawberry shortcake.

For the strawberries

  • Strawberries – Search for vivid pink berries that scent candy. I extremely advocate contemporary strawberries over frozen ones, which may get mushy when thawed.
  • Sugar – The sugar attracts among the moisture out of the strawberries, creating the “sauce”.

To make the shortcakes

  • All-purpose flour – You should definitely measure precisely and ideally with a food scale. Utilizing an excessive amount of flour may give you overly dense biscuits.
  • Baking powder – For the right rise and texture.
  • Sugar – There’s only a bit so as to add some sweetness, moisture and a stunning texture.
  • Salt – Salt ensures you don’t have bland biscuits. Don’t depart it out.
  • Unsalted butter – Be sure the butter is sweet and chilly and do your greatest to not deal with it an excessive amount of. You need it to remain in its strong state till the biscuits get popped within the oven.
  • Heavy whipping cream – The heavy cream needs to be chilly. It will assist maintain the butter from melting.
  • Eggs – You should definitely use massive eggs, not medium or additional massive.
  • Vanilla extract
  • Coarse sugar – The sugar offers this delicate crunch, a bit of additional sweetness and fairly sparkle to the biscuits. Be happy to go away it off, for those who favor.

For the whipped cream

  • Heavy whipping cream – Use chilly heavy cream. If it’s too heat, it received’t whip up and maintain quantity correctly.
  • Powdered sugar – For sweetness and to assist stabilize the whipped cream in order that it doesn’t wilt.
  • Vanilla extract
Strawberry shortcake on a plate with a fork.

How To Make Strawberry Shortcake

Right here’s a fast take a look at the right way to flip this simple strawberry shortcake recipe right into a mouthwatering actuality. Take a look at the recipe card beneath for extra detailed directions.

  • Put together the strawberries. Toss the strawberries with sugar and allow them to chill within the fridge for 1-2 hours.
  • Prep. Preheat the oven to 375°F and line a baking sheet with parchment paper.
  • Mix the dry elements. Whisk collectively the flour, baking powder, sugar, and salt.
  • Reduce within the flour. Reduce the butter into the flour combination till coarse crumbs are shaped. Be aware: I like to make use of a meals processor to make this course of fast and simple, however you can too do it by hand.
  • Add the moist elements. Mix 1 cup of heavy cream, 1 egg, and vanilla, and stir the combination into the dry elements till a dough varieties.
  • Create layers. Convey the dough right into a ball on a floured reducing board. Flatten it out after which fold it into thirds. Gently pat it again right into a 1-inch thick sq..
  • Reduce. Use a 2 1/2-inch biscuit cutter to chop out biscuits. Collect the scraps, fold them collectively, pat them again right into a sq., and minimize out the remaining biscuits.
  • Put together to bake. Prepare the biscuits on the baking sheet with house between them. Whisk collectively the 1 egg and 1 tablespoon of cream and brush it over the biscuits. Sprinkle the tops with coarse sugar.
  • Bake. Bake for 17-20 minutes.
  • Cool. Switch the biscuits to a wire rack to chill.
  • Make the whipped cream. Beat the heavy whipping cream, powdered sugar, and vanilla on excessive velocity till medium to stiff peaks type.
  • Assemble. Reduce the biscuits in half horizontally and fill them with strawberries, strawberry juices (the strawberries will launch juices as they chill), and whipped cream.

Suggestions for Success

  • Don’t overwork the dough. Overworking the dough could cause the glutens within the flour to overdevelop, supplying you with robust biscuits. Plus, the warmth out of your arms could cause the butter to soften (see my level beneath on holding the chilly butter chilly).
  • Flour up the biscuit cutter. Dip the biscuit cutter in flour between cuts. It will assist maintain the dough from sticking.
  • Chopping approach. When reducing the biscuits into rounds, press the biscuit cutter straight down and resist the temptation to twist it. Twisting the cutter could cause the biscuits to lose their flaky layers.
  • Select your strawberries properly. Intention for vivid pink strawberries that scent candy. And seize a couple of greater than you assume you want. You actually can’t have too many!
  • Don’t skip the coolness. After coating the strawberries in sugar, allow them to sit within the fridge for no less than 1-2 hours. The sugar will draw the juices out of the fruit, making a candy, flavorful syrup.
  • Chilly heavy cream. If the heavy cream is just too heat it received’t whip up and maintain quantity correctly. So maintain it within the fridge till you’re prepared to make use of it.

Hold The Butter Chilly!

Simply probably the most necessary a part of making any biscuits is beginning with chilly butter and holding the butter chilly whereas reducing it into the dry elements and mixing that every one with the moist elements. The little pockets of butter contribute to the sunshine, ethereal, flakey texture of the biscuits. In the event you can maintain the butter from melting into the dough up till the purpose the biscuits get popped within the oven, you’ll have one of the best outcomes. One factor I love to do is use my meals processor only for reducing the butter into the dry elements. It’ll assist evenly distribute the butter all through the dry elements shortly, much like how I make my pie crust. You may completely do it by hand, however I discover it takes longer and the butter is extra more likely to soften and depart me with bigger bits of butter.

Strawberry shortcake served on a plate.

How To Retailer Selfmade Strawberry Shortcake

Strawberry shortcake is by far greatest served contemporary. If it sits within the fridge (or at room temperature) totally assembled for too lengthy, the biscuits will get soggy. So that you’ll need to retailer any leftover elements individually.

  • Counter/Fridge. Seal the biscuits in an hermetic container and retailer them at room temperature for as much as 4 days. Seal the strawberries in a separate hermetic container and retailer them within the fridge for as much as 3 days. Once you’re able to take pleasure in, make a contemporary batch of whipped cream and assemble the desserts.
  • Freezer. You may seal leftover biscuits in an hermetic container and retailer them within the freezer for as much as 1 month. Permit them to thaw at room temperature (or in a single day within the fridge) when the time comes. Sadly, neither the strawberries nor the whipped cream thaw effectively. So that you’ll need to make them contemporary and assemble the strawberry shortcakes as soon as the biscuits have thawed.

Extra Strawberry Desserts

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Strawberry shortcake on a plate with a couple of bites taken out of it.