Hamdi Saidani This Strawberry Shortcake Recipe is a classic and easy recipe, which is made with fresh strawberries and heavy cream. It’s the perfect summer dessert, ready in about 1 hour and 20 minutes.
Strawberry Shortcake Recipe Ingredients
For the Strawberries:
- 1 1/2 pounds strawberries, stemmed and quartered
- 5 tablespoons sugar, divided
For the Shortcake:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 tablespoons sugar
- 3/4 teaspoon salt
- 1 1/2 cups heavy cream
For the Whipped Cream:
- 1 1/2 cups heavy cream, chilled
- 3 tablespoons sugar
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon freshly grated lemon zest
How To Make Strawberry Shortcake Recipe
- Macerate the strawberries: In a medium bowl, gently mix the quartered strawberries with 3 tablespoons of sugar. Refrigerate for at least 30 minutes to allow the berries to release their natural juices.
- Make the shortcake: Preheat the oven to 400°F. In a medium bowl, sift together the flour, baking powder, baking soda, the remaining 2 tablespoons of sugar, and the salt. Pour in the heavy cream and mix with a fork just until the dough comes together. Do not overmix.
- Bake the shortcake: Press the dough into an ungreased 8-inch square pan. Bake for 18 to 20 minutes, or until the top is golden brown. Let it cool slightly on a wire rack.
- Make the whipped cream: In the bowl of a stand mixer (or using a hand mixer), beat the chilled heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.
- Assemble the shortcakes: Cut the slightly cooled shortcake into 6 pieces, then carefully split each piece in half horizontally. Place the bottom half on a plate and spoon some of the strawberries and their juice over it. Add a generous dollop of whipped cream, place the shortcake top on, and finish with another spoonful of strawberries.
Recipe Tips
- How to get tender shortcakes? The most important tip is to not overmix the dough. Mix the wet and dry ingredients only until they are just combined. Overmixing develops the gluten in the flour, which will result in tough, dense shortcakes instead of light and tender ones.
- Why macerate the strawberries? Macerating is the process of sprinkling sugar on fruit and letting it sit. The sugar draws out the natural juices from the strawberries, creating a delicious, syrupy sauce that is perfect for soaking into the shortcake.
- Can I make individual shortcakes? Yes. Instead of pressing the dough into a pan, you can pat it out on a floured surface to about 3/4-inch thickness and cut out rounds with a biscuit cutter. Place them on a baking sheet and bake for 12-15 minutes.
- Can I make this ahead of time? You can prepare the components ahead of time. The strawberries can be macerated, the whipped cream can be made, and the shortcakes can be baked. Store them separately in the refrigerator and assemble just before serving for the best texture.
What To Serve With Strawberry Shortcake
This is a perfect dessert all on its own! The combination of tender cake, juicy fruit, and fresh cream is a classic for a reason. It’s best enjoyed with:
- A cup of coffee or tea
- A glass of fresh lemonade or iced tea in the summer
How To Store Strawberry Shortcake
- Refrigerate: It is best to store the components separately and assemble them just before serving. Baked shortcakes can be stored in an airtight container at room temperature for 2 days. The macerated strawberries and whipped cream can be stored in airtight containers in the refrigerator for up to 3 days. Assembled shortcakes will become soggy and should be eaten immediately.
Strawberry Shortcake Nutrition Facts
- Calories: 580 kcal
- Carbohydrates: 60g
- Protein: 6g
- Fat: 36g
- Saturated Fat: 22g
- Sodium: 450mg
- Fiber: 3g
- Sugar: 30g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
What’s the difference between this shortcake and a biscuit?
While they are very similar, a shortcake is typically slightly richer and sweeter than a standard buttermilk biscuit, often containing more sugar and fat (in this case, from the heavy cream).
Can I use frozen strawberries?
Yes, you can use frozen strawberries. Thaw them completely first, then chop and macerate them as you would with fresh berries. You may have slightly more juice, which is perfect for soaking into the cake.
Can I use a different fruit?
Absolutely! This shortcake recipe is a wonderful base for other fruits. Fresh peaches, mixed berries (like blueberries and raspberries), or even nectarines would be delicious substitutes.
Try More Recipes:
Strawberry Shortcake Recipe
Description
The ultimate summer dessert featuring tender, homemade cream shortcakes piled high with sweet, juicy strawberries and fresh lemon-scented whipped cream.
Ingredients
Instructions
- Mix quartered strawberries with 3 Tbsp sugar and refrigerate for at least 30 minutes.
- Preheat oven to 400°F. Sift dry shortcake ingredients together.
- Stir in 1 1/2 cups of heavy cream until just combined.
- Press dough into an 8-inch square pan and bake for 18-20 minutes until golden.
- Whip the remaining heavy cream with sugar, vanilla, and lemon zest until soft peaks form.
- Split the cooled shortcake, then layer with strawberries, juice, and whipped cream.
Notes
- Do not overmix the shortcake dough, as this will make it tough. Mix only until it just comes together.
- Macerating the strawberries is a crucial step to create the delicious syrup.
- The lemon zest in the whipped cream adds a bright, fresh flavor that complements the sweet berries.
- For the best texture, assemble the shortcakes right before you plan to serve them.
