Strawberry Shortcake Recipe

Strawberry Shortcake Recipe

Servings: 8
Prep Time: 40 minutes
Cook Time: 15 minutes
Total Time: 55 minutes

This classic Strawberry Shortcake is a delightful treat perfect for sunny days. It features buttery, tender biscuits, juicy strawberries, and freshly whipped cream, creating a dessert that’s as beautiful as it is delicious.

Ingredients

For the Biscuits:

• 2 cups all-purpose flour, spooned into measuring cup and leveled-off
• 3 tablespoons cornstarch
• 1 tablespoon baking powder
• ¼ teaspoon baking soda
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 10 tablespoons cold unsalted butter, cut into ½-inch chunks
• ¾ cup buttermilk (see note below)
• 2 tablespoons turbinado sugar

For the Strawberries:

• 2 pounds strawberries, hulled and sliced ¼-inch thick
• 3 tablespoons seedless raspberry jam
• ½ cup granulated sugar

For the Whipped Cream:

• 1½ cups heavy cream
• 3 tablespoons granulated sugar

Instructions

For the Biscuits:

1. Preheat the oven to 425°F (220°C) and set an oven rack in the middle position. Line a 13×18-inch baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, granulated sugar, and salt.
3. Add the cold butter chunks to the dry ingredients. Use your fingertips to rub the butter into the flour mixture until it resembles coarse crumbs with pea-sized clumps of butter.
4. Pour in the buttermilk and stir with a rubber spatula until the dough comes together into a sticky, shaggy mass. Be careful not to overmix.
5. With lightly floured hands, form the dough into 8 rough balls and place them on the prepared baking sheet. The biscuits should be bigger than golf balls but smaller than tennis balls. Sprinkle the tops with turbinado sugar.
6. Bake for 13 to 15 minutes, or until the biscuits are golden brown.

For the Strawberries:

1. Put one-third of the sliced strawberries in a medium bowl and mash them into a chunky purée using a potato masher or fork.
2. Mix in the remaining strawberries along with the raspberry jam and granulated sugar. Let the mixture sit at room temperature for about 10 minutes to become saucy.

For the Whipped Cream:

1. In the bowl of an electric mixer fitted with the whisk attachment (or using a hand mixer), whip the heavy cream until soft peaks form.
2. Sprinkle in the granulated sugar and continue beating until the cream returns to soft peaks. Be careful not to overbeat.

To Assemble:

1. Using a serrated knife, split the biscuits in half horizontally and place the bottoms on 8 dessert plates.
2. Spoon about three-quarters of the macerated strawberries and their juice evenly over the biscuit bottoms, allowing some of the berries to spill onto the plates.
3. Add a generous dollop of whipped cream on top, then cover with the biscuit tops.
4. Spoon more strawberries and cream over each shortcake and serve immediately.

Notes:

• Buttermilk Substitute: If you don’t have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup, then adding enough milk to reach ¾ cup. Let it sit for 10 to 15 minutes until slightly curdled.
• Make-Ahead Tips: The unbaked biscuits can be refrigerated for up to 1 hour before baking or frozen for up to 3 months. The whipped cream can be made a few hours in advance, but the strawberries are best prepared just before serving.

Additional Tips for the Perfect Strawberry Shortcake

To make sure your Strawberry Shortcake is absolutely perfect, here are a few extra tips and tricks:

1. Choose Ripe, Fresh Strawberries

The quality of the strawberries is key to the success of this dessert. Look for ripe, juicy strawberries that are red all the way through, as they will provide the best flavor and sweetness. If possible, use locally grown or in-season strawberries for the freshest taste.

2. Don’t Overmix the Biscuit Dough

When making the biscuits, it’s important not to overmix the dough. Overmixing can cause the biscuits to become tough instead of tender. Stir the dough just until it comes together, and handle it gently when forming the biscuits.

3. Chill the Butter

Cold butter is essential for creating flaky, tender biscuits. If your kitchen is warm, consider chilling the flour mixture after cutting in the butter to keep everything cold. The little pockets of butter that remain in the dough will create steam as the biscuits bake, leading to a light, flaky texture.

4. Let the Strawberries Sit

After mixing the strawberries with the sugar and jam, let them sit for at least 10 minutes. This process, known as maceration, allows the strawberries to release their natural juices, creating a delicious syrup that will soak into the biscuits.

5. Whip the Cream Just Right

For the whipped cream, aim for soft peaks—when you lift the whisk out of the cream, it should form peaks that gently fold over. Overbeating can cause the cream to become grainy or even turn into butter.

6. Serve Immediately

Strawberry Shortcake is best served fresh. Once assembled, the biscuits will begin to absorb the strawberry juices, which can make them soggy if left for too long. Assemble the shortcakes just before serving to enjoy the perfect contrast of textures.

Variations and Customizations

Strawberry Shortcake is a classic, but there are plenty of ways to customize this recipe to suit your tastes:

1. Mixed Berry Shortcake

Instead of using only strawberries, consider adding other berries like blueberries, raspberries, or blackberries for a mixed berry shortcake. This adds color and a variety of flavors to the dessert.

2. Chocolate Strawberry Shortcake

For a decadent twist, add a handful of mini chocolate chips to the biscuit dough, or drizzle melted chocolate over the assembled shortcakes. You can also add a spoonful of chocolate ganache between the layers.

3. Lemon or Orange Zest

Add the zest of one lemon or orange to the biscuit dough for a bright, citrusy flavor that pairs beautifully with the strawberries.

4. Coconut Whipped Cream

For a dairy-free option, use coconut whipped cream instead of regular whipped cream. Simply refrigerate a can of coconut milk, scoop out the solid cream, and whip it with a little sugar and vanilla.

5. Almond or Vanilla Biscuits

Add a teaspoon of almond extract or vanilla extract to the biscuit dough for a subtle flavor enhancement that complements the strawberries.

Making Strawberry Shortcake Ahead of Time

While Strawberry Shortcake is best when assembled right before serving, you can prepare some elements in advance:

1. Biscuits: You can make the biscuit dough ahead of time and refrigerate it for up to an hour before baking. Alternatively, you can freeze the unbaked biscuits on a baking sheet, then transfer them to an airtight container or bag once frozen. Bake the frozen biscuits directly from the freezer, adding a few extra minutes to the baking time.
2. Strawberries: Prepare the strawberries up to a few hours in advance and store them in the refrigerator. The longer they sit, the juicier they’ll become, so you may want to drain off some of the excess juice before assembling the shortcakes.
3. Whipped Cream: The whipped cream can be made a few hours before serving. Store it in the refrigerator, and give it a quick whisk just before assembling the shortcakes to bring it back to a pillowy consistency.

Serving Suggestions

Strawberry Shortcake is a versatile dessert that can be served in various ways:

• Classic: Serve the shortcakes on individual plates with a generous spoonful of strawberries and a dollop of whipped cream.
• Layered in a Jar: For a fun and portable presentation, layer the biscuits, strawberries, and whipped cream in mason jars. These are perfect for picnics or outdoor gatherings.
• As a Dessert Platter: Serve the biscuits, strawberries, and whipped cream separately on a platter, and let guests assemble their own shortcakes.

Storing Leftovers

If you have leftovers, store the components separately:

• Biscuits: Store in an airtight container at room temperature for up to 2 days. Reheat briefly in the oven before serving to refresh their texture.
• Strawberries: Store in an airtight container in the refrigerator for up to 2 days. The strawberries will continue to release juice, so you may need to drain them before using.
• Whipped Cream: Store in the refrigerator for up to 24 hours. Re-whip as needed to restore the texture.

Final Thoughts

Strawberry Shortcake is a timeless dessert that brings together the best of summer’s flavors. With tender, buttery biscuits, juicy strawberries, and light, airy whipped cream, it’s a treat that’s sure to delight anyone who tastes it. Whether you’re serving it at a family gathering, a special occasion, or just because, this Strawberry Shortcake recipe is a winner every time. Enjoy making and sharing this delicious dessert!

Nutrition Information (Per Serving):

• Calories: 565 kcal
• Fat: 32 g
• Saturated Fat: 20 g
• Carbohydrates: 67 g
• Sugar: 35 g
• Fiber: 3 g
• Protein: 6 g
• Sodium: 533 mg
• Cholesterol: 100 mg

Enjoy this classic Strawberry Shortcake for a sweet, refreshing dessert that’s sure to impress!