Easy Strawberry Shortcake Recipe for Every Occasion

The sweet aroma of freshly baked cake mingled with the juicy fragrance of ripe strawberries is enough to make anyone’s heart skip a beat. Strawberry shortcake embodies summer bliss; it’s like a hug in dessert form. With each bite, you experience the softness of the biscuit-like cake paired with luscious whipped cream and bursts of juicy strawberries—an instant mood lifter.

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I remember my first attempt at making strawberry shortcake when I was trying to impress my then-girlfriend (now wife). Let’s just say it was less “Julia Child” and more “what on earth is this?” But despite the culinary chaos, we laughed so hard we forgot about the slightly burnt edges! Now it’s a staple at our summer picnics—a guaranteed crowd-pleaser that never fails to bring smiles.

Friends rave about my strawberry shortcake every time I serve it; their smiles say it all!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Fresh Strawberries: Use ripe strawberries for optimal sweetness; they’re the star attraction in this dessert.
• All-Purpose Flour: This forms the base; choose a high-quality brand for best results.
• Baking Powder: Ensure your baking powder is fresh; it makes your cake rise perfectly.
• Granulated Sugar: Adds sweetness; feel free to adjust according to taste.
• Unsalted Butter: Use cold butter for flaky layers; it’s crucial in achieving that melt-in-your-mouth texture.
• Heavy Whipping Cream: Essential for decadent whipped cream that pairs beautifully with strawberries.
• Vanilla Extract: A splash enhances flavors; opt for pure vanilla extract whenever possible.
• Salt: Just a pinch enhances all other flavors in your cake and cream.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat Your Oven : Preheat your oven to 425°F (220°C). Grease a baking sheet lightly with cooking spray or line it with parchment paper.

Mix Dry Ingredients : In a large bowl, combine flour, sugar, baking powder, and salt. Whisk them together until well blended—this helps aerate the mixture.

Add Butter : Cut cold unsalted butter into small cubes and add them to the dry mixture. Use a pastry cutter or your fingers to blend until it resembles coarse crumbs—this creates those flaky layers we love.

Add Milk : Pour in milk gradually while stirring gently until just combined. Avoid over-mixing; you want tender biscuits rather than tough ones.

Shape and Bake : Turn out the dough onto a floured surface and pat it into a rectangle about 1-inch thick. Cut out rounds using a biscuit cutter or glass. Place them on the prepared baking sheet and bake for about 12-15 minutes until golden brown.

Whip Cream & Prepare Strawberries : While the cakes cool slightly, whip heavy cream with vanilla extract until soft peaks form. Slice fresh strawberries into quarters and sprinkle lightly with sugar if desired—they’ll become beautifully juicy.

This delightful treat combines simplicity with elegance—a true crowd-pleaser that makes every gathering special!

Perfecting the Cooking Process

Begin by washing and slicing your strawberries first, allowing them to macerate while you prepare the biscuits. Bake the biscuits next, then whip your cream just before serving for optimal freshness and texture.

Add Your Touch

Feel free to swap out regular flour for almond flour for a gluten-free version. You can also add a splash of vanilla extract to your whipped cream for extra flavor.

Storing & Reheating

Store leftover strawberries in an airtight container in the fridge for up to three days. Biscuits can be kept at room temperature but are best enjoyed fresh.

When I first made this strawberry shortcake for my family, the joy on their faces was priceless! It quickly became our go-to dessert for summer gatherings, sparking laughter and sweet memories.

FAQ

Can I use frozen strawberries for strawberry shortcake?

Yes, but fresh strawberries yield better flavor and texture in this recipe.

How do I prevent my biscuits from becoming dry?

Avoid over-baking them; check for a light golden color on top.

What can I substitute for heavy cream in whipped topping?

Coconut cream or Greek yogurt makes a delicious alternative for whipped topping.

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Easy Strawberry Shortcake

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• Author: recipesnew
• Total Time: 35 minutes
• Yield: Serves 6

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Description

Strawberry shortcake is a delightful summer dessert featuring layers of fluffy cake, fresh strawberries, and whipped cream. This easy recipe guarantees smiles at every gathering.

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Ingredients

• Fresh strawberries
• All-purpose flour
• Baking powder
• Granulated sugar
• Unsalted butter
• Heavy whipping cream
• Vanilla extract
• Salt

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Instructions

1. Preheat the oven to 425°F (220°C). Grease a baking sheet or line it with parchment paper.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. Cut in cold butter until the mixture resembles coarse crumbs. Gradually stir in milk until just combined.
4. Turn dough onto a floured surface and pat into a 1-inch thick rectangle. Cut out rounds and place them on the baking sheet.
5. Bake for 12-15 minutes or until golden brown.
6. While cooling, whip heavy cream with vanilla until soft peaks form. Slice fresh strawberries and sprinkle with sugar if desired.
7. Assemble by layering cake, whipped cream, and strawberries.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 shortcake (110g)
• Calories: 307
• Sugar: 20g
• Sodium: 160mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 50mg

Keywords: - Use ripe strawberries for maximum sweetness. - For gluten-free options, substitute all-purpose flour with almond flour. - Serve immediately after assembly for the best taste.