Oh my goodness, let me tell you about strawberry shortcake! This delightful dessert is a total crowd-pleaser and a summertime classic that’s just so simple to whip up. I remember the first time I made it—it felt like magic watching those juicy strawberries mingle with fluffy whipped cream. The best part? You don’t need any fancy skills or equipment to create this masterpiece! Just a few basic ingredients, and you’re on your way to dessert heaven. Trust me, once you taste that sweet, fluffy goodness paired with fresh strawberries, you’ll be hooked. So, let’s dive into making the best strawberry shortcake ever!
Ingredients for Strawberry Shortcake
To create this scrumptious strawberry shortcake, you’ll need some simple ingredients that pack a lot of flavor. Here’s what you need:
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened (make sure it’s at room temperature for easy mixing!)
- 2/3 cup milk
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, sliced (the fresher, the better for that sweet burst of flavor!)
- 1 cup heavy cream (for that dreamy whipped topping)
- 2 tablespoons powdered sugar (to sweeten the cream just right)
Gather these ingredients, and you’re all set to start your delicious strawberry shortcake adventure!
How to Prepare Strawberry Shortcake
Preheat the Oven
First things first, let’s get that oven ready! Preheat it to 425°F (220°C). This step is super important because it ensures your shortcakes bake perfectly, rising beautifully to that fluffy texture we all love. Trust me, you don’t want to skip this part!
Mix the Dry Ingredients
In a large bowl, combine the flour, sugar, baking powder, and salt. I like to whisk them together to get everything well mixed and airy. This helps create those light, tender shortcakes. It’s a simple but key step, so take your time here!
Incorporate Butter
Now, add in the softened butter and mix until the mixture resembles coarse crumbs. You can use a pastry cutter or your fingers for this—whatever feels right! The goal is to break up the butter into small bits, which adds that delightful flakiness to your shortcakes.
Add Wet Ingredients
Next, pour in the milk and vanilla extract. Gently stir everything together until just combined. Be careful not to overmix, as this can make your shortcakes tough. You want a slightly lumpy dough for the best texture!
Shape the Dough
Turn the dough out onto a floured surface and knead it gently for just a minute. Then, roll it out to about 1-inch thick. Don’t worry about being too precise—this is homemade goodness! You want it thick enough to hold all those delicious toppings.
Cut and Bake
Using a round cutter, cut the dough into circles and place them on a baking sheet. Bake for 12-15 minutes until they’re golden. Keep an eye on them—if they’re golden brown and smell amazing, you’re in business!
Prepare Whipped Cream
While your shortcakes are baking, grab a mixing bowl and whip together the heavy cream and powdered sugar until soft peaks form. This is where the magic happens! Just whip until it’s fluffy and holds its shape, but don’t go too far or it’ll turn into butter.
Assemble the Strawberry Shortcake
Once the shortcakes are cooled slightly, slice them in half. Layer those fresh strawberries and a generous dollop of whipped cream between the halves and on top. Voilà! You’ve created a beautiful strawberry shortcake that’s ready to be devoured!
Why You’ll Love This Strawberry Shortcake Recipe
- It’s quick and easy—perfect for those last-minute dessert cravings!
- Made with fresh strawberries that bring a burst of flavor in every bite.
- The shortcakes are light, fluffy, and absolutely melt in your mouth.
- It’s a no-fuss recipe that’s great for beginners; you can totally do this!
- Versatile enough to customize with your favorite fruits or toppings.
- Perfect for summer gatherings, picnics, or just a sweet treat at home.
Tips for Success
To make sure your strawberry shortcake turns out absolutely perfect, here are some handy tips! First, remember to use fresh strawberries for the sweetest flavor—trust me, it makes a big difference! Don’t overmix the dough; a few lumps are totally fine and will help keep your shortcakes tender. If you find your whipped cream is turning buttery, stop whipping as soon as you see soft peaks. Finally, let the shortcakes cool slightly before assembling to prevent the whipped cream from melting. Follow these simple tips, and you’ll be a shortcake pro in no time!
Nutritional Information
Here’s a quick look at the typical nutritional values for one serving of this delightful strawberry shortcake. Keep in mind these are estimates, but they should give you a good idea:
- Calories: 350
- Fat: 20g
- Protein: 4g
- Carbohydrates: 40g
- Sugar: 20g
- Sodium: 150mg
- Fiber: 2g
Enjoy this sweet treat while keeping track of your indulgences!
FAQ About Strawberry Shortcake
Can I use frozen strawberries?
Definitely! While fresh strawberries are ideal for that juicy flavor, frozen strawberries can work in a pinch. Just make sure to thaw and drain them well to avoid excess moisture.
What can I substitute for heavy cream?
If you’re looking for a lighter option, you can use whipped topping or even coconut cream for a dairy-free version. Just keep in mind that the flavor may be a bit different!
How do I keep my shortcakes from getting soggy?
To prevent sogginess, layer the strawberries and whipped cream right before serving. If you know you’ll have leftovers, store the components separately.
Can I make the shortcakes ahead of time?
Absolutely! You can bake the shortcakes a day in advance and store them in an airtight container. Just reheat slightly before assembling for the best results.
What other toppings can I use?
Get creative! You can top your shortcake with other berries, chocolate sauce, or even a scoop of ice cream for an indulgent twist. The possibilities are endless!
Storage & Reheating Instructions
If you have any leftover strawberry shortcake (though I doubt it will last long!), here’s how to store it properly. Keep the shortcakes in an airtight container at room temperature for up to 2 days. However, if you’ve already assembled them with strawberries and whipped cream, it’s best to refrigerate those leftovers. Just cover with plastic wrap or place in a container to prevent drying out.
When you’re ready to enjoy again, you can eat them cold or pop the shortcakes in the microwave for about 10-15 seconds to warm them up gently. Just be careful not to overheat—they’re best enjoyed fresh!
Print
Strawberry Shortcake: 5 Simple Steps to Sweet Success
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A simple and delicious strawberry shortcake recipe that anyone can make.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2/3 cup milk
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, sliced
- 1 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Preheat your oven to 425°F (220°C).
- In a bowl, mix flour, sugar, baking powder, and salt.
- Add softened butter and mix until crumbly.
- Pour in milk and vanilla; stir until combined.
- Turn the dough onto a floured surface and knead gently.
- Roll out to about 1-inch thick and cut into circles.
- Place on a baking sheet and bake for 12-15 minutes.
- While baking, whip the cream and powdered sugar until soft peaks form.
- Slice the baked shortcakes in half.
- Layer strawberries and whipped cream between the halves and on top.
- Serve immediately and enjoy!
Notes
- Use fresh strawberries for the best flavor.
- Don’t overmix the dough; it should be slightly lumpy.
- Store leftovers in the refrigerator for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Keywords: strawberry shortcake, dessert, baking, beginner recipe
