Indulge in the classic taste of homemade strawberry shortcake! This delightful dessert features fluffy, tender biscuits layered with sweet, juicy strawberries and freshly whipped cream. Perfect for a summer gathering or a special treat, this recipe is easy to follow and guarantees a crowd-pleasing dessert. Enjoy the perfect balance of...
Ingredients
Shortcake Biscuits
- 2cupsflour
- 1tbspbaking powder
- 1/4cupsugar
- 1/3cuptbsp cold butter
- 1egg
- 1/2cupbuttermilk
- 1tspVanilla extract
Strawberry Filling
- Fresh strawberries as much as you want
- 2tbspsugar
Topping
- Whipping cream
Nutrition (per serving)
Calories
125.1kcal (6.25%)
Protein
2.9g (5.86%)
Carbs
18.4g (6.7%)
Sugars
7.7g (15.34%)
Healthy Fat
1.3g
Unhealthy Fat
3.1g
% Daily Value based on a 2000 calorie diet
How to make Strawberry Shortcake
Making the Biscuit Dough
Combine flour, baking powder, sugar, and butter in a large bowl. Mix until the mixture resembles coarse crumbs.
Add egg, buttermilk, and vanilla extract to the dry ingredients. Knead for 10 minutes until a dough forms.
Cover the dough with cling film and refrigerate for 20 minutes to chill.
Preparing the Strawberries
Slice the fresh strawberries and place them in a bowl.
Add sugar to the sliced strawberries and mix well.
Refrigerate the sugared strawberries for 30 minutes to allow them to juice up.
Baking the Shortcakes
Remove the dough from the refrigerator and roll it out on a lightly floured surface.
Use a cookie cutter or a round object to cut out the shortcakes.
Place the shortcakes on a baking tray and bake for 30 minutes, or until golden brown and puffed up.
Once baked, use a knife to slice the shortcakes into halves.
Assembling and Serving
Layer the bottom half of each shortcake with whipped cream and juicy strawberries.
Cover with the top half of the shortcake and serve immediately. Enjoy!
Nutrition (per serving)
Nutrition (per serving)
Calories
125.1kcal (6.25%)
Protein
2.9g (5.86%)
Carbs
18.4g (6.7%)
Sugars
7.7g (15.34%)
Healthy Fat
1.3g
Unhealthy Fat
3.1g
% Daily Value based on a 2000 calorie diet
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Tips & Tricks
For best results, use very cold butter when making the biscuit dough. This helps create a flakier texture.
Don't over-knead the dough, as this can result in tough shortcakes.
Adjust the amount of sugar in the strawberry filling to your preference, depending on the sweetness of the berries.
FAQS
Can I use frozen strawberries for this recipe?
Yes, you can use frozen strawberries, but be sure to thaw them completely and drain any excess liquid before mixing them with sugar.
Can I make the shortcakes ahead of time?
Yes, you can bake the shortcakes ahead of time and store them in an airtight container at room temperature. Assemble the shortcakes with strawberries and cream just before serving.
What is the best way to store leftover strawberry shortcake?
Store leftover assembled shortcake in the refrigerator. However, keep in mind that the biscuits may become slightly soggy. It's best to store the components separately if possible.
Can I use a different type of berry?
Absolutely! Feel free to substitute other berries like blueberries, raspberries, or blackberries in place of strawberries.
How can I make this recipe dairy-free?
To make this recipe dairy-free, use a dairy-free butter alternative and a dairy-free milk alternative (such as almond or soy milk). You can also use a dairy-free whipped cream alternative for topping.
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Maryam Auwal
(@meerahscuisine)
A Foodie and Med Student Recipe Blogger Creating and sharing new recipes. A Foodie and Med Student Recipe Blogger Creating and sharing new recipes....
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North Terrace, Adelaide, South Australia, 5000
Australia