Strawberry shortcake is a beloved summer dessert that perfectly captures the sweetness and vibrancy of the season. This delightful treat features fluffy biscuits piled high with juicy strawberries and whipped cream, creating a symphony of flavors and textures that will tantalize your taste buds. Whether you’re looking for a crowd-pleasing dessert for a summer gathering or simply craving a taste of sunshine, this classic recipe will surely satisfy.
The Allure of Strawberry Shortcake
The origins of strawberry shortcake can be traced back to Europe in the 16th century, where similar biscuit-based desserts were enjoyed. However, it was in the United States that strawberry shortcake truly found its footing, becoming a summertime staple thanks to the abundance of fresh strawberries.
There’s something magical about the combination of buttery biscuits, sweet strawberries, and airy whipped cream. It’s a dessert that evokes feelings of warmth, nostalgia, and pure summer joy.
Ingredients You’ll Need
For the Biscuits:
- 2 cups (250g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (115g) unsalted butter, chilled and diced
- 1 cup (240ml) cold buttermilk
For the Strawberry Filling:
- 1 quart (about 1 pound) fresh strawberries, hulled and sliced
- 1/2 cup (100g) granulated sugar
- 1 tablespoon lemon juice
For the Whipped Cream:
- 1 cup (240ml) heavy whipping cream
- 1/4 cup (30g) powdered sugar
- 1 teaspoon vanilla extract
Tools for the Job:
- Two mixing bowls
- Pastry blender or two forks
- Rolling pin
- 2-inch biscuit cutter
- Baking sheet
- Parchment paper
- Whisk
Step-by-Step Guide:
1. Making the Biscuits:
- Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Using a pastry blender or two forks, cut the cold butter into the flour mixture until it resembles coarse crumbs.
- Make a well in the center of the dry ingredients and pour in the cold buttermilk.
- Stir gently until just combined. Don’t overmix, as this will make the biscuits tough.
- Turn the dough out onto a lightly floured surface and knead gently for just a few seconds.
- Roll out the dough to about 1/2-inch thickness and use a 2-inch biscuit cutter to cut out biscuits.
- Place the biscuits on the prepared baking sheet.
2. Baking the Biscuits:
- Bake for 12-15 minutes, or until the biscuits are golden brown and cooked through.
- Remove from the oven and let cool completely on a wire rack.
3. Preparing the Strawberry Filling:
- In a medium bowl, combine the sliced strawberries, sugar, and lemon juice.
- Gently toss to coat the strawberries evenly.
- Let the mixture sit for at least 30 minutes to allow the strawberries to release their juices.
4. Making the Whipped Cream:
- In a chilled bowl, beat the heavy whipping cream with an electric mixer on medium speed until soft peaks form.
- Gradually add the powdered sugar and vanilla extract, continuing to beat until stiff peaks form.
- Be careful not to overbeat, as this will make the whipped cream grainy.
5. Assembling the Strawberry Shortcakes:
- Once the biscuits have cooled completely, use a serrated knife to cut them in half horizontally.
- Place the bottom half of each biscuit on a plate or serving dish.
- Top with a generous spoonful of the strawberry filling, allowing some of the juices to soak into the biscuit.
- Add a dollop of whipped cream and cover with the top half of the biscuit.
Tips and Tricks for Perfect Results:
- Use cold ingredients: This is key for making light and flaky biscuits. Make sure your butter, buttermilk, and even your bowl are chilled before starting.
- Don’t overmix the dough: Overmixing develops the gluten in the flour, resulting in tough biscuits. Stir the ingredients just until combined.
- Macerate the strawberries: Allowing the strawberries to sit with sugar and lemon juice helps to draw out their juices and create a delicious sauce.
- Use fresh whipped cream: While whipped cream from a can is convenient, fresh whipped cream elevates the flavor and texture of this dessert.
Presentation and Serving:
Strawberry shortcake is best served immediately after assembling. You can arrange the assembled shortcakes on individual plates or on a platter for a stunning centerpiece. For an extra touch of elegance, garnish with fresh mint leaves or a sprinkle of powdered sugar.
