Fresh Strawberry Shortcake

Few desserts evoke the essence of summer quite like a classic strawberry shortcake. This beloved treat, characterized by its light and fluffy texture, fresh strawberries, and luscious whipped cream, is a staple in many households, particularly during the warm months when strawberries reach their peak ripeness. The beauty of strawberry shortcake lies not only in its delightful taste but also in the simplicity of its ingredients, making it an ideal choice for both novice bakers and seasoned chefs alike.

Bring a taste of summer to your kitchen with this heavenly strawberry shortcake recipe! Perfectly ripe strawberries, light and flaky shortcakes, and fluffy whipped cream come together in this classic dessert. Easy to make yet impressive to serve, it's ideal for picnics, gatherings, or just a sweet treat at home. Join us in exploring simple tips and variations to create your own stunning version, celebrating fresh flavors and joyful moments with family and friends.

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Ingredients

For the Strawberry Filling:

1 pound fresh strawberries, hulled and sliced

2 tablespoons granulated sugar

1 teaspoon lemon juice

For the Shortcakes:

2 cups all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, cold and cubed

3/4 cup heavy whipping cream (plus extra for brushing)

For the Whipped Cream:

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

Instructions

Prepare the Strawberry Filling:

- In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Toss gently to coat the strawberries. Cover and let them macerate in the refrigerator for about 30 minutes to an hour.

Make the Biscuits:

- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

- In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt.

- Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.

- Pour in the heavy whipping cream and stir gently until just combined. Be careful not to overmix; a few lumps are okay.

Shape and Bake the Shortcakes:

- Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together. Pat it to about 1-inch thickness.

- Use a biscuit cutter or a round glass to cut out shortcakes (about 3 inches in diameter). Place them on the prepared baking sheet.

- Brush the tops with a little extra heavy cream for a golden finish.

- Bake in the preheated oven for about 12-15 minutes or until the tops are golden brown. Remove from the oven and allow to cool slightly.

Whip the Cream:

- In a large mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Using a hand mixer or stand mixer, whip until soft peaks form.

Assemble the Shortcakes:

- Slice the shortcakes in half horizontally. On the bottom half, spoon a generous amount of the macerated strawberries along with some syrup.

- Top with a dollop of whipped cream and then place the top half of the shortcake back on.

- Serve with additional strawberries and whipped cream on the side.

Enjoy!

- Dig in and relish the delightful layers of tender shortcake, sweetened strawberries, and fluffy whipped cream!

Prep Time: 30 minutes | Total Time: 1 hour | Servings: 6