Strawberry Shortcake

introduction

This cake is light and sweet. It uses fresh red strawberries, soft cake, and cold cream. You can make it fast. You can also try a fun twist like a chocolate strawberry treat with this fruit.

why make this recipe

You make this dish for warm days and happy times. You use fresh food you can find in the store. Kids and adults like the sweet cream and the soft cake. If you like fruit and cream, you will love this. For a fun side idea, see a chocolate fruit idea.

how to make Strawberry Shortcake

You make this cake in three parts: the fruit, the cream, and the shortcake. Work in steps and keep things cold for the best feel. Read each step slow and do one step at a time. If you want a warm twist, you can look at a warm berry snack.

Ingredients :

• 2 cups fresh strawberries, sliced
• 1/4 cup sugar
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 3/4 cup milk
• (You can add a small pinch of lemon zest if you like.) For a small sweet side, see a sweet berry bite.

Directions :

1. In a bowl, combine sliced strawberries and sugar. Set aside to macerate.
2. In another bowl, whip the heavy cream with powdered sugar and vanilla extract until peaks form.
3. For the shortcake, preheat the oven to 425°F (220°C). In a large bowl, mix flour, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk until a dough forms.
4. Drop spoonfuls of dough onto a baking sheet and bake for 12-15 minutes until golden.
5. Once cooled, split the shortcakes in half. Layer with macerated strawberries and whipped cream. Top with the other half of the shortcake and add more strawberries and cream on top.

how to serve Strawberry Shortcake

Serve when the shortcake cools a bit but the berries stay cold. Put cream and berries on the bottom half. Add the top half and add more cream. Serve on a small plate. You can pair with tea or milk. Try a berry-chocolate mix for a different feel: a chocolate berry idea.

how to store Strawberry Shortcake

Keep the parts separate for best life. Store the berries in a small covered bowl in the fridge for up to 2 days. Keep the cream in a tight jar in the fridge for 1 day. Keep shortcakes in a box at room temp for 1 day or in the fridge for 2 days. Do not put the full cake together and leave it long; it gets soft fast.

tips to make Strawberry Shortcake

• Use very cold butter for the shortcake.
• Do not overmix the dough. Mix just until it comes together.
• Let the shortcakes cool before you add cream.
• Use ripe red strawberries for best taste.
• Chill the bowl and beaters for whipped cream if it is warm in your kitchen.

variation (if any)

• Use lemon zest in the cream for a bright taste.
• Add a little jam to the berries for more sweet.
• Use biscuits instead of shortcake for a quick version.

FAQs (minimum three FAQ)

Q: Can I use frozen strawberries?
A: You can, but thaw and drain them well. They will be more wet.

Q: Can I use half and half instead of heavy cream?
A: No. Half and half will not whip well. Use heavy cream for firm peaks.

Q: How long will the whipped cream hold?
A: It will stay firm for a few hours in the fridge. Stir gently before you use it if it softens.

Q: Can I make the shortcakes ahead?
A: Yes. Make and cool them, then store in a box for a day.

Conclusion

For one more easy guide, see this Easy Strawberry Shortcake Recipe | Swanky Recipes.

Strawberry Shortcake

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• Author: olivia
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A light and sweet cake made with fresh strawberries, soft cake, and whipped cream, perfect for warm days.

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Ingredients

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• 2 cups fresh strawberries, sliced
• 1/4 cup sugar
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 3/4 cup milk
• Optional: small pinch of lemon zest

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Instructions

1. In a bowl, combine sliced strawberries and sugar. Set aside to macerate.
2. In another bowl, whip the heavy cream with powdered sugar and vanilla extract until peaks form.
3. Preheat the oven to 425°F (220°C). In a large bowl, mix flour, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs.
4. Stir in milk until a dough forms.
5. Drop spoonfuls of dough onto a baking sheet and bake for 12-15 minutes until golden.
6. Once cooled, split the shortcakes in half. Layer with macerated strawberries and whipped cream. Top with the other half of the shortcake and add more strawberries and cream on top.

Notes

Use very cold butter for the shortcake and chill the bowl and beaters for whipped cream if the kitchen is warm. Store components separately for the best taste.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 20g
• Sodium: 300mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 45mg