Easy Strawberry Shortcake

$- Fresh strawberries - Granulated sugar for maceration - All-purpose flour - Baking powder - Salt - Unsalted butter - Heavy cream - Vanilla extract - Whipped cream for topping You can use frozen strawberries if fresh ones aren't available. Just thaw and drain them first. For those needing gluten-free options, try almond flour or a gluten-free blend. If you're dairy-free, swap heavy cream for coconut cream and use vegan butter. You will need: - Mixing bowls - Pastry cutter or forks - Baking sheet and parchment paper - Biscuit cutter or drinking glass These tools help you mix, cut, and bake your shortcakes easily. Having the right tools makes cooking fun and smooth. To start, we need to macerate the strawberries. In a medium bowl, mix 2 cups of sliced strawberries with 2 tablespoons of sugar. Stir gently to coat the berries well. Let them sit for at least 30 minutes. This step is important because it draws out the juices. The sugar helps create a sweet syrup that will enhance the shortcake. Next, let's prepare the dough. In a large bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. This forms the dry mix. Now, add 1/3 cup of cold, cubed butter. Use a pastry cutter or your fingers to cut the butter into the flour until you see coarse crumbs. In another bowl, combine 1 cup of heavy cream, 1/4 cup of sugar, and 1 teaspoon of pure vanilla extract. Whisk until smooth. Pour this cream mixture into the flour mix. Stir gently with a spatula until just combined. Be careful not to overmix; this keeps your shortcakes light. It’s time to bake! Preheat your oven to 425°F (220°C). This high temperature is key for a golden, fluffy result. Turn the dough out onto a floured surface and gently knead it a few times. Pat it into a rectangle about 1 inch thick. Use a biscuit cutter or a drinking glass to cut rounds from the dough. Place them on a parchment-lined baking sheet, spaced about an inch apart. Bake the shortcakes for 12 to 15 minutes. They should turn golden brown, and a toothpick should come out clean when inserted. Let them cool on a wire rack for a few minutes. Now comes the fun part—assembly! Slice each shortcake in half horizontally. On the bottom half, layer the macerated strawberries, drizzling some syrup over them. Top with a generous dollop of whipped cream. Place the top half of the shortcake back on and add more whipped cream and strawberries on top if you like. For presentation, serve each shortcake on a nice dessert plate. A light dusting of powdered sugar and a few whole strawberries on the side make it look stunning. This easy strawberry shortcake is sure to impress! For the full recipe, check out the full recipe section. To get fluffy shortcakes, cold ingredients are key. Use cold butter and cream. Cold butter makes small pockets of fat in the dough. This creates a light texture when baked. I recommend cubing the butter and chilling it first. When cutting butter into flour, use a pastry cutter or your fingers. Gently press the butter into the flour. Aim for small, pea-sized pieces. This method helps your shortcakes rise well. Remember, don’t overwork the dough. You can pair your strawberry shortcake with other fruits. Fresh blueberries, raspberries, and peaches work great. These fruits add color and flavor. You can also serve shortcake with a scoop of vanilla ice cream. Ideal drinks to enjoy with strawberry shortcake include sweet tea or lemonade. Both drinks balance the sweetness of the dessert. For adults, sparkling wine or a fruity cocktail works well too. Adding lemon zest or extract boosts the flavor. A little lemon balances the sweetness of the strawberries. You can mix this into your whipped cream or the cake batter. Using flavored whipped cream is another great option. Try adding vanilla bean, almond extract, or a splash of orange juice. It adds a nice twist to your shortcake. For a fun twist, you can also use whipped cream infused with mint or lavender. For the Full Recipe, follow the steps carefully to ensure a delightful treat! {{image_4}} You can switch up the strawberries in your shortcake. Try adding blueberries or raspberries. These fruits add a new taste and color. You can also use seasonal fruits like peaches or cherries. Each fruit brings its unique flavor. Mixing different fruits makes the dessert fun and exciting! Want to take your whipped cream to the next level? Add some cocoa powder for a chocolate twist. You can also use flavored syrups, like caramel or hazelnut. Another fun idea is to infuse whipped cream with fresh herbs, like mint. This gives a refreshing taste that pairs well with the sweet shortcake. If you need gluten-free shortcake, use almond or coconut flour. These flours work well and taste great. For vegan options, swap the heavy cream for coconut cream. You can also use vegan butter instead of regular butter. Just remember to adjust baking times since they can vary. To keep your shortcake fresh, store it in an airtight container. This helps prevent it from drying out. If you have leftover strawberries, place them in the fridge in a sealed container. This keeps them cool and juicy. Use the strawberries within a couple of days for the best taste. For whipped cream, store it in a separate container in the fridge. This way, it stays fluffy and creamy. You can freeze shortcakes to enjoy later. First, let them cool completely. Wrap each shortcake in plastic wrap, then place them in a zip-top bag. Label the bag with the date. When you want to eat them, take one out and let it thaw in the fridge overnight. For the best texture, avoid thawing at room temperature. This keeps them soft and tasty. Fresh shortcakes last about two days in the fridge. If stored properly, they can last up to three months in the freezer. Always check for signs of spoilage. If you see mold or an off smell, it’s best to throw them away. Enjoy your delicious shortcake while it’s fresh! For the full recipe, check out the delightful strawberry shortcake. It takes about 15 minutes to prepare. After that, bake for 12 to 15 minutes. The total time is around 1 hour, including macerating the strawberries. Yes, you can make the shortcake ahead. Bake it and let it cool completely. Wrap it well in plastic wrap or foil. Keep it in the fridge for up to two days. For the best taste, add strawberries and whipped cream right before serving. If your shortcake is too dry, add more cream to the dough. You can also brush the baked shortcakes with milk or cream. This will help add moisture. Serve with extra strawberries and whipped cream to balance the texture. For the full recipe and tips, check out the delightful strawberry shortcake recipe. In this article, we explored how to make an easy strawberry shortcake. I shared the key ingredients, step-by-step instructions, and some useful tips. You can also customize it with other fruits or dietary options. Remember, the right tools and techniques can make a big difference. Whether you're baking for a special occasion or just for fun, this treat is sure to please. Enjoy each bite of your homemade strawberry shortcake!$

Indulge in the sweet delight of strawberry shortcake with this easy recipe that will have everyone coming back for seconds! Learn how to create fluffy shortcakes layered with juicy macerated strawberries and topped with whipped cream. Perfect for any occasion, this delicious strawberry shortcake is a true summer treat. Click through to discover the full recipe and impress your friends and family with this delightful dessert!

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Ingredients

2 cups fresh strawberries, hulled and sliced

2 tablespoons granulated sugar (for macerating strawberries)

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/3 cup unsalted butter, cold and cubed

1 cup heavy cream (plus extra for serving)

1/4 cup granulated sugar (for the shortcake)

1 teaspoon pure vanilla extract

Whipped cream for topping

Instructions

Prepare the Strawberries: In a medium mixing bowl, combine the sliced strawberries with 2 tablespoons of sugar. Gently toss the strawberries to ensure they are coated with sugar, then set aside for at least 30 minutes to macerate. This process will draw out the natural juices and create a delicious syrup.

Preheat the Oven: Preheat your oven to 425°F (220°C). This high temperature will ensure your shortcakes are golden and fluffy.

Make the Dry Mixture: In a separate large bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. This mixture forms the base for your shortcake.

Incorporate the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs. This will help create that flaky texture in the final shortcakes.

Combine Wet Ingredients: In a small bowl, whisk together 1 cup of heavy cream, 1/4 cup of sugar, and the vanilla extract. Make sure everything is well combined.

Mix Everything Together: Pour the cream mixture into the bowl with the flour mixture. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can result in dense shortcakes.

Prepare the Dough: Turn the dough out onto a lightly floured surface. Gently knead the dough a few times until it comes together into a cohesive ball. Pat the dough into a rectangle about 1 inch thick, which will help achieve even baking.

Cut the Shortcakes: Use a biscuit cutter or a drinking glass to cut the dough into rounds. Place the rounds on a parchment-lined baking sheet, ensuring they are spaced about an inch apart for even baking.

Bake: Bake in the preheated oven for 12-15 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Once baked, allow the shortcakes to cool slightly on a wire rack.

Assemble the Shortcakes: Once the shortcakes have cooled, slice them in half horizontally. On the bottom half, layer generously with the macerated strawberries, drizzling some of the syrup over the top. Finish with a generous dollop of whipped cream. Place the top half of the shortcake back on, then add additional whipped cream and strawberries on top, if desired.

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6

- Presentation Tips: Serve each assembled shortcake on a beautiful dessert plate. For an elegant touch, sprinkle lightly with powdered sugar and garnish with a few whole strawberries on the side. This will add color and vibrancy, making your dessert not only delicious but visually stunning!