Strawberry Shortcake
Strawberry shortcake is a classic dessert featuring fluffy, buttery biscuits layered with fresh, tangy strawberries and whipped cream. The strawberries are halved and lightly macerated to enhance their natural brightness, while the shortcake is baked until golden and tender. The final dish presents a layered, juicy, and creamy treat with a light, crumbly texture.
Equipment
- Mixing bowls
- Baking sheet
- Pastry cutter or forks
- Knife
- Hand whisk
- Measuring cups and spoons
- Stand mixer or mixing spoon
- Serving plates
Ingredients
- 2 cups all-purpose flour sifted
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter cold, cubed
- 2/3 cup buttermilk
- 1 teaspoon vanilla extract
- 1 lb fresh strawberries hulled and sliced in half
- 2 tablespoons granulated sugar for macerating strawberries
- 1 cup heavy cream for whipped cream
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together the sifted flour, sugar, baking powder, and salt until well combined.
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or forks, cut the butter into the dry ingredients until the mixture resembles coarse crumbs with small pea-sized bits remaining.
- Pour in the buttermilk and vanilla extract, stirring gently just until the dough comes together. Be careful not to overmix; the dough should be slightly sticky.
- Turn the dough onto a lightly floured surface and fold it gently a few times to bring it together. Pat it into a 1-inch thick rectangle.
- Use a round cutter to cut out shortcakes and place them onto the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 12-15 minutes until the tops are golden brown and the shortcakes feel firm to the touch. Remove from oven and let cool slightly.
- While the shortcakes cool, place sliced strawberries in a bowl and sprinkle with sugar. Toss gently and let sit for about 10 minutes to macerate, releasing their juices and developing a bright, fresh flavor.
- In a separate bowl, whip the heavy cream with powdered sugar until soft peaks form and the cream is fluffy, with a light sweetness.
- Cut the cooled shortcakes in half horizontally and layer the bottom half with a generous spoonful of strawberries and some of their juices.
- Top the strawberries with a dollop of whipped cream and then place the top half of the shortcake over it.
- Finish by spooning additional strawberries and whipped cream over the assembled shortcake for a luscious presentation. Serve immediately for the best flavor and texture.
