Of course! Strawberry Shortcake is a classic dessert that’s all about the contrast of sweet, juicy strawberries, tender, slightly sweet cake, and fluffy whipped cream. Here’s a detailed guide to making the perfect homemade version, including the classic biscuit-style shortcake.
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The Three Components of Perfect Strawberry Shortcake
1. The Macerated Strawberries: Sweetened berries that release their delicious juices.
2. The Shortcake: A sweet, biscuit-like cake that is tender and buttery, not a sponge cake.
3. The Whipped Cream: Freshly whipped, lightly sweetened cream.
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Classic Strawberry Shortcake Recipe
1. Macerated Strawberries
· Ingredients:
· 2 lbs (about 6 cups) fresh strawberries, hulled and sliced
· ⅓ – ½ cup granulated sugar (adjust to taste and berry sweetness)
· 1 teaspoon fresh lemon juice or vanilla extract (optional)
· Instructions:
· Combine the sliced strawberries and sugar in a bowl. Gently toss to coat.
· Let them sit at room temperature for at least 30 minutes, or up to 2 hours. The sugar will draw out the strawberries’ natural juices, creating a syrup. Stir occasionally.
2. The Shortcake Biscuits
· Ingredients:
· 2 cups all-purpose flour
· ⅓ cup granulated sugar
· 1 tbsp baking powder
· ½ tsp salt
· ½ cup (1 stick) cold unsalted butter, cut into small cubes
· 1 large egg
· ½ cup cold heavy cream or buttermilk, plus more for brushing
· Coarse sugar for sprinkling (optional)
· Instructions:
1. Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Cut in Butter: Add the cold, cubed butter. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. This is key for a flaky texture.
4. Combine Wet Ingredients: In a separate small bowl, whisk together the cold heavy cream and the egg.
5. Form Dough: Pour the wet ingredients into the dry ingredients. Gently stir with a fork until the dough just comes together. Do not overmix! The dough will be shaggy and slightly sticky.
6. Shape and Bake: Turn the dough out onto a lightly floured surface. Gently knead it 2-3 times to bring it together. Pat it into a ¾-inch thick circle.
· Use a 2.5 or 3-inch round biscuit cutter to cut out rounds. Press straight down without twisting to help them rise evenly.
· Place the rounds on the prepared baking sheet. Gather scraps, pat gently, and cut again.
· Brush the tops with a little heavy cream and sprinkle with coarse sugar.
7. Bake for 12-15 minutes, or until the tops are golden brown. Let them cool on a wire rack.
3. Fresh Whipped Cream
· Ingredients:
· 1 cup cold heavy whipping cream
· 2-3 tbsp powdered sugar
· 1 tsp vanilla extract
· Instructions:
· Chill a mixing bowl and whisk attachment in the freezer for 10 minutes.
· Pour the cold cream into the chilled bowl. Whip on medium-high speed until it begins to thicken.
· Add the powdered sugar and vanilla. Continue whipping until soft peaks form. Be careful not to over-whip into butter.
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Assembly: How to Build a Strawberry Shortcake
1. Split a slightly warm or fully cooled shortcake biscuit in half horizontally.
2. Place the bottom half in a bowl or on a plate.
3. Spoon a generous amount of the macerated strawberries and their juicy syrup over the bottom half.
4. Top the strawberries with a large dollop of fresh whipped cream.
5. Cap with the top half of the biscuit.
6. Add one more small dollop of whipped cream and a final strawberry slice on top for garnish.
Serve immediately!
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Pro Tips & Variations
· The Best Shortcake: The biscuit-style shortcake is traditional and provides a wonderful buttery, slightly dense texture that holds up to the juices. Avoid using sponge cake or angel food cake for the authentic experience.
· Keep Everything Cold: For the flakiest biscuits, ensure your butter and cream are very cold. Some people even freeze their butter and grate it into the flour.
· Don’t Overwork the Dough: Overmixing develops gluten, leading to tough, dense biscuits.
· Make-Ahead Tips:
· The strawberries can be macerated up to a day ahead and stored in the fridge.
· The shortcake biscuits can be baked a day ahead and stored in an airtight container at room temperature. Warm them slightly in the oven before serving.
· Whip the cream just before serving.
· Variations:
· Lemon Zest: Add the zest of one lemon to the dry ingredients for the shortcake for a bright twist.
· Buttermilk: Using buttermilk in the biscuits adds a lovely tang.
· Other Berries: This recipe works beautifully with raspberries, blueberries, or a mix.
Enjoy this timeless, delicious dessert that truly celebrates the flavor of fresh strawberries