Best Recipe Of Strawberry Shortcake in 2024
Introduction:
Strawberry shortcake is a classic dessert that combines light and fluffy cake layers with fresh strawberries and whipped cream. It’s a delightful treat that’s perfect for spring and summer gatherings, and it’s surprisingly easy to make at home. This recipe offers a simple yet delicious take on the traditional strawberry shortcake, ensuring a perfect balance of sweetness and freshness in every bite.
Ingredients:
- 2 cups of all-purpose flour
- 1/4 cup of granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup of cold unsalted butter, cut into cubes
- 2/3 cup milk
- 1 teaspoon vanilla extract
- 2 cups of, fresh strawberries, sliced
- 2 tablespoons granulated sugar (for macerating strawberries)
- Whipped cream, for serving
Instructions:
1) Preheat the oven:
Preheat your oven to 425°F (220°C). Line a baking sheet with material paper or delicately oil it with margarine.
2) Prepare the strawberries:
In a bowl, combine the sliced strawberries with 2 tablespoons of granulated sugar. Toss gently to coat the strawberries in the sugar, then set aside to macerate while you prepare the shortcakes.
3) Make the shortcake dough:
In a large mixing bowl, whisk together the flour, 1/4 cup granulated sugar, baking powder, and salt until well combined. Add the cold cubed butter to the dry ingredients and use a pastry cutter or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
4) Add the wet ingredients:
Pour in the milk and vanilla extract, then stir gently until the dough comes together. Be careful not to overmix.
5) Form the shortcakes:
Turn the dough out onto a lightly floured surface and gently knead it a few times until it holds together. Pat the dough into a circle that’s about 1 inch thick. Use a round biscuit cutter or glass to cut out individual shortcakes, re-rolling the scraps as needed. Put the shortcakes on the pre-arranged baking sheet.
6) Bake:
Bake the shortcakes in the preheated oven for 12-15 minutes, or until they are golden brown and cooked through. Eliminate from the broiler and permit them to cool somewhat on a wire rack.
7) Assemble the strawberry shortcakes:
Once the shortcakes have cooled slightly, split them in half horizontally using a sharp knife. Spoon a generous amount of macerated strawberries onto the bottom half of each shortcake, then top with a dollop of whipped cream. Place the top half of the shortcake over the whipped cream.
8) Serve:
Serve the strawberry shortcakes immediately, garnished with additional whipped cream and sliced strawberries if desired. Enjoy!
Conclusion:
With its tender cake layers, juicy strawberries, and billowy whipped cream, homemade strawberry shortcake is a delightful indulgence that’s sure to please your taste buds. Whether enjoyed as a dessert after dinner or as a sweet treat for a special occasion, this classic recipe captures the essence of summer in every bite.
FAQs about Strawberry Shortcake Recipe :
Can I use frozen strawberries instead of fresh for this recipe?
Yesyes u can use frozen strawberries for this recipe.. Thaw them before macerating, and be aware that they may release more liquid than fresh strawberries when macerated.
How far in advance can I make the shortcakes?
You can make the shortcakes up to one day in advance. Store them in an airtight container at room temperature and assemble the strawberry shortcakes just before serving to maintain freshness.
Can I substitute whole wheat flour for all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that it will yield a denser texture. You may need to adjust the amount of liquid slightly to achieve the desired consistency.
What is the best way to store leftover strawberry shortcake?
Store leftover assembled strawberry shortcakes in the refrigerator. Cover them tightly with plastic wrap or store them in an airtight container to prevent the shortcakes from drying out.
Could I at any point make the whipped cream early?
Indeed, you can make the whipped cream early. Store it in the refrigerator in an airtight container for up to 24 hours. Re-whip briefly before using to restore its fluffy texture.
Can I use a different type of fruit instead of strawberries?
Yes, you can use a variety of fruits in place of strawberries. Blueberries, raspberries, peaches, or a combination of fruits would all work well in this recipe.
How can I prevent the shortcakes from becoming too dense?
To prevent the shortcakes from becoming too dense, handle the dough gently and avoid overmixing. Be sure to use cold butter and avoid over-kneading the dough.
Can I freeze leftover shortcakes?
Yes, you can freeze leftover shortcakes for up to 1 month. Wrap them individually in plastic wrap and place them in an airtight container or freezer bag. Thaw overnight in the refrigerator before serving.
Can I use a different type of sweetener for macerating the strawberries?
Yes, you can use a different type of sweetener such as honey or maple syrup for macerating the strawberries. Adjust the amount according to your taste preferences.
Can I make mini strawberry shortcakes instead of full-sized ones?
Yes, you can make mini strawberry shortcakes by using a smaller biscuit cutter to cut out the shortcakes. Adjust the baking time accordingly, as they may cook faster than full-sized shortcakes.
