Strawberry ShortCake Recipe
Strawberry Shortcake is a classic dessert that epitomizes the essence of summer. This beloved treat combines the sweetness of ripe strawberries, the lightness of whipped cream, and the comforting texture of a tender biscuit or cake.
Its origins can be traced back to Native American cuisine, but the modern version we know today gained popularity in the United States during the mid-19th century.
The beauty of Strawberry Shortcake lies in its simplicity and versatility. While traditionally made with a biscuit-like base, variations using sponge cake or pound cake are also popular.
This recipe focuses on the classic biscuit version, which provides a delightful contrast to the soft berries and cream.
Strawberry Shortcake is not just a dessert; it’s a celebration of seasonal produce and a testament to the joy of simple flavors combined perfectly.
Whether served at a summer picnic, a family gathering, or as a special treat on a warm evening, this dessert never fails to delight with its fresh taste and charming presentation.
This recipe yields a Strawberry Shortcake that balances sweet and tart flavors, with a light, flaky biscuit that soaks up the strawberry juices beautifully. The homemade whipped cream adds a luxurious touch, making each bite a perfect harmony of textures and tastes.
Ingredients:
For the Biscuits:
- 2 cups (250g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons (85g) cold unsalted butter, cut into small cubes
- 2/3 cup (160ml) cold heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- Extra heavy cream for brushing
- Coarse sugar for sprinkling (optional)
For the Strawberries:
- 2 pounds (900g) fresh strawberries, hulled and sliced
- 1/4 cup (50g) granulated sugar
- 1 tablespoon fresh lemon juice
For the Whipped Cream:
- 2 cups (480ml) cold heavy cream
- 1/4 cup (30g) powdered sugar
- 1 teaspoon vanilla extract
How to Make:
Prepare the Strawberries:
In a large bowl, combine the sliced strawberries, sugar, and lemon juice.
Gently stir and let sit at room temperature for about 30 minutes to macerate.
Make the Biscuits:
Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Add the cold butter cubes and use a pastry cutter or your fingers to work it into the flour mixture until it resembles coarse crumbs.
In a separate bowl, whisk together the heavy cream, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Turn the dough out onto a lightly floured surface and gently knead a few times.
Pat the dough into a 1-inch thick rectangle.
Use a 3-inch round cutter to cut out biscuits, re-rolling scraps as needed.
Place biscuits on the prepared baking sheet, brush the tops with cream, and sprinkle with coarse sugar if desired.
Bake for 15-18 minutes, or until golden brown. Let cool on a wire rack.
Prepare the Whipped Cream:
In a large bowl or stand mixer, combine the cold heavy cream, powdered sugar, and vanilla extract.
Whip on medium-high speed until stiff peaks form, about 3-4 minutes.
Assemble the Shortcakes:
Split each biscuit in half horizontally.
Place the bottom half on a plate, top with a generous spoonful of macerated strawberries and their juices.
Add a dollop of whipped cream.
Place the top half of the biscuit on the whipped cream.
Add another small dollop of whipped cream and a few strawberry slices on top for garnish.
Chef’s Notes:
Cold Ingredients: For the flakiest biscuits, ensure your butter and cream are very cold. You can even chill your bowl and utensils.
Don’t Overwork the Dough: Mix the biscuit dough just until it comes together. Overworking can lead to tough biscuits.
Biscuit Height: When cutting out the biscuits, press straight down and lift straight up. Twisting the cutter can seal the edges and prevent proper rising.
Strawberry Selection: Choose ripe, fragrant strawberries for the best flavor. If they’re not in season, you can use frozen strawberries (thawed) or a mix of berries.
Make-Ahead Options: The biscuits can be baked a day ahead and stored in an airtight container. The strawberries can be macerated up to 2 hours in advance.
Variations: Try adding lemon zest to the biscuits or a splash of balsamic vinegar to the strawberries for a gourmet twist.
Serving Temperature: Serve the shortcakes shortly after assembling. The contrast between the warm biscuit and cool cream is part of the magic.
Leftover Tip: If you have extra components, layer them in a trifle bowl for a beautiful and delicious strawberry shortcake trifle.
Dairy-Free Option: You can substitute the heavy cream with coconut cream for a dairy-free version.
Portion Control: For a lighter dessert or for parties, consider making mini shortcakes using a smaller biscuit cutter.
Nutritional Value:
Please note that these values are approximate and can vary based on specific ingredients and portion sizes. The following nutritional information is for one assembled shortcake (assuming the recipe makes 8 servings):
- Calories: 450-500
- Total Fat: 30-35g
- Saturated Fat: 18-20g
- Cholesterol: 100-110mg
- Sodium: 250-300mg
- Total Carbohydrates: 45-50g
- Dietary Fiber: 3-4g
- Sugars: 20-25g
- Protein: 5-6g
While Strawberry Shortcake is an indulgent dessert, it does offer some nutritional benefits:
Vitamin C: Strawberries are an excellent source of vitamin C, which supports immune function and skin health.
Antioxidants: Strawberries contain antioxidants that may help protect cells from damage.
Calcium: The dairy components provide calcium, which is essential for bone health.
Energy: The carbohydrates in the biscuit provide quick energy.
However, due to its high sugar and saturated fat content, Strawberry Shortcake should be enjoyed in moderation as part of a balanced diet.
Conclusion:
Strawberry Shortcake is more than just a dessert; it’s a celebration of summer’s bounty and a testament to the beauty of simple, fresh ingredients. This classic recipe allows each component to shine – the sweet-tart strawberries, the billowy whipped cream, and the tender, flaky biscuit all come together in perfect harmony.
What makes this dessert truly special is its ability to evoke nostalgia and create new memories. The act of assembling the shortcakes can be a fun, interactive experience, perfect for family gatherings or summer parties. Children and adults alike delight in building their own perfect stack of biscuit, berries, and cream.
While the nutritional profile of Strawberry Shortcake might not make it an everyday indulgence, its occasional enjoyment can be a part of a joyful, balanced approach to eating.
The fresh strawberries provide a boost of vitamins and antioxidants, and the pleasure derived from this beloved dessert can contribute to overall well-being.
Remember, cooking and baking are as much about the process as they are about the end result. Take joy in selecting ripe, fragrant strawberries, in the tactile experience of working butter into flour, and in the sweet aroma that fills your kitchen as the biscuits bake. These sensory experiences are part of what makes home cooking so rewarding.
Whether you’re making Strawberry Shortcake for a special occasion or simply to celebrate the arrival of strawberry season, this recipe is sure to delight. Its timeless appeal and delicious simplicity make it a dessert that will continue to be loved for generations to come.
So embrace the essence of summer, gather your loved ones, and indulge in the sweet, creamy, berry-filled joy that is Strawberry Shortcake.
Thanks for visiting Birthday Cakes Recipe