Introduction
Hey there, bakers! Ready to transform simple ingredients into a summery sensation that’ll have everyone asking for seconds? This Easy Strawberry Shortcake recipe is your ticket to pure strawberry bliss, perfect for picnics, barbecues, or a cozy night in. We’re keeping it simple, fun, and totally delicious – no fancy techniques required!
Why This Works
This recipe works because it’s the perfect balance of sweet and tangy. The fluffy biscuits are incredibly easy to make (we’re talking minimal effort, maximum flavor!), and the fresh strawberries are the star of the show. Plus, it’s adaptable – perfect for beginners and seasoned bakers alike!
Key Ingredients
🍓 2 cups fresh strawberries, hulled and sliced
🥛 1 cup heavy cream
🥣 1/4 cup powdered sugar
🍋 1 tablespoon lemon juice
🧈 2 cups all-purpose flour
🥄 1 tablespoon baking powder
🧂 1/2 teaspoon salt
🧈 1/2 cup (1 stick) unsalted butter, chilled and cubed
🥛 3/4 cup milk
Instructions
1️⃣ Prep the Strawberries: In a medium bowl, gently toss the sliced strawberries with the lemon juice and powdered sugar. Set aside to macerate (get juicy and delicious!).
2️⃣ Make the Biscuits: Preheat your oven to 450°F (232°C). In a large bowl, whisk together the flour, baking powder, and salt.
3️⃣ Cut in the Butter: Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
4️⃣ Add the Milk: Gradually add the milk, mixing until just combined. Don’t overmix!
5️⃣ Bake the Biscuits: Drop rounded tablespoons of dough onto an ungreased baking sheet. Bake for 12-15 minutes, or until golden brown.
6️⃣ Whip the Cream: In a chilled bowl, beat the heavy cream with an electric mixer until soft peaks form.
7️⃣ Assemble the Shortcakes: Once the biscuits have cooled slightly, split them in half horizontally. Place a generous portion of macerated strawberries on the bottom half of each biscuit, top with whipped cream, and then the other half of the biscuit.
Handy Tips
- Use very cold butter for the flakiest biscuits! Even chilling it for 30 minutes before starting will make a difference.
- Don’t overmix the biscuit dough; overmixing will result in tough biscuits.
- For extra flavor, add a teaspoon of vanilla extract to the biscuit dough.
Heat Control
Baking the biscuits at 450°F (232°C) ensures they get a beautiful golden-brown color and a fluffy interior without burning. Keep a close eye on them during the last few minutes of baking to prevent over-browning.
Crunch Factor
The contrast between the soft, fluffy biscuits and the juicy strawberries creates a delightful textural experience. The slight crunch of the biscuit edges adds another layer of enjoyment.
Pro Kitchen Tricks
- For even faster biscuit making, use a biscuit cutter for perfectly sized rounds.
- Add a sprinkle of sugar to the tops of the biscuits before baking for extra sweetness.
- If you don’t have heavy cream, you can use whipped topping as a substitute, but the taste won’t be quite the same.
Storage Tips
Store leftover biscuits and strawberries separately in airtight containers in the refrigerator for up to 2 days. Assemble the shortcakes just before serving for the best texture and flavor.
Gift Packaging Ideas
These shortcakes are perfect for gifting! Package individual shortcakes in small bakery boxes tied with ribbon, or create a charming basket presentation with a few shortcakes, some extra strawberries, and a small jar of whipped cream.
Flavor Variations
🌟 Lemon Strawberry Shortcake: Add the zest of one lemon to the biscuit dough and the strawberry mixture.
🌟 Raspberry Shortcake: Substitute raspberries for the strawberries.
🌟 Blueberry Shortcake: Use blueberries instead of strawberries.
🌟 Peach Shortcake: Use sliced peaches instead of strawberries, and add a touch of cinnamon to the biscuits.
Troubleshooting
- Tough Biscuits: This is usually caused by overmixing the dough. Try again, being careful not to overmix.
- Soggy Biscuits: Ensure your biscuits are completely cool before adding the strawberries and whipped cream.
- Flat Biscuits: Make sure your baking powder is fresh and that you’re using cold butter.
FAQ
- Can I make the biscuits ahead of time? Yes, you can bake the biscuits a day ahead and store them in an airtight container at room temperature.
- Can I freeze the biscuits? Yes, you can freeze the baked biscuits for up to 3 months. Thaw them completely before serving.
- What kind of strawberries are best? Use fresh, ripe strawberries for the best flavor.
- Can I use a different type of cream? While heavy cream is ideal, you can use whipped topping as a substitute if needed. However, the flavor and texture will be altered.
Conclusion
There you have it – a simple, delicious, and endlessly adaptable strawberry shortcake recipe that’s perfect for any occasion! We hope you enjoy making (and eating!) this delightful treat. Share your creations with us – we’d love to see your strawberry shortcake masterpieces! Happy baking!
The Easiest Strawberry Shortcakes EVER!
A simple and delicious strawberry shortcake recipe thatu2019s perfect for any occasion.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons brown sugar
- Whipped cream for serving
Instructions
- Preheat the oven to 180u00b0C (350u00b0F).
- In a large bowl, mix flour, granulated sugar, baking powder, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs.
- Stir in the heavy cream and vanilla extract until just combined.
- Turn the dough onto a floured surface and knead gently until smooth.
- Pat the dough into a 1-inch thick circle and cut into rounds using a biscuit cutter.
- Place the rounds on a baking sheet and bake for 15-20 minutes or until golden brown.
- While the shortcakes are baking, mix the sliced strawberries with brown sugar and let sit for 15 minutes.
- Once the shortcakes are done, let them cool slightly before splitting in half.
- Layer the bottom half with strawberries, add whipped cream, and top with the other half.
Tips
- For extra flavor, add a splash of lemon juice to the strawberries.
- Make the shortcakes ahead of time and store them in an airtight container.