Easy Strawberry Shortcake Recipe
Hold on to your hats, we’re stepping into the delightful realm of Strawberry Shortcake. A biscuit so soft and perfectly crumbly, it harmonizes with the lemon-kissed strawberries creating a taste sensation that’s out of this world. The whipped cream? Pure bliss! A cloud of sweetness that brings balance and elevates this shortcake to something truly extraordinary. This dessert isn’t just a sweet treat, it’s a sublime summer symphony you’ll want to replay over and over again.
Strawberries: The star of the show, adding that sweet, juicy fruitiness. You can substitute with other berries like raspberries or blueberries. Sugar: Helps to draw out the juices from the strawberries and sweeten them up. Lemon zest and juice: Adds a pop of citrusy brightness to the strawberries. Lime can work if you’re out of lemons.
All-purpose flour: Forms the base of our biscuits. If you’re out, use a blend of half cake flour and half whole wheat. Sugar: Sweetens the biscuits. Feel free to adjust to your preference. Baking powder: Gives our biscuits their rise. Can’t substitute this one – it’s crucial for the right texture! Salt: Balances out the sweetness in the biscuits. Unsalted butter: Adds richness and flavor to the biscuits. If you only have salted, just reduce the additional salt. Milk: Brings the dough together. If you’re out, half-and-half or a non-dairy milk will do.
Whipping cream: Forms the base of our homemade whipped cream. A good substitute is chilled full-fat coconut milk (for a dairy-free version). Powdered sugar: Adds a delicate sweetness to the whipped cream. You can also use granulated sugar if that’s all you have. Vanilla extract: Gives the whipped cream a touch of warm flavor. Almond extract or a splash of bourbon can be a fun twist!
This Strawberry Shortcake is a breeze to make! It’s all about simple steps and quality ingredients. So, let’s jump right in! Start off by tossing your chopped strawberries in a bowl with sugar, and a sprinkle of lemon zest and juice. This will start to draw out the juices and intensify their sweetness. Let them hang out in the fridge while we move onto the biscuits. Now, onto our beautiful biscuits. In a large bowl, mix your flour, sugar, baking powder, and salt. Cut in your chilled butter until the mixture looks like coarse crumbs – don’t worry if it’s not perfect! Then pour in the milk and stir until you’ve got a soft dough. Time to roll! Flour your surface, roll out the dough to about half an inch thick and cut into rounds. Place them on a parchment-lined baking sheet and pop them in the oven. After about 12-15 minutes, they’ll be golden brown and smelling heavenly. While the biscuits are cooling, let’s whip up our cream. Just beat your whipping cream with powdered sugar and vanilla until you’ve got fluffy, billowing peaks. And voila – homemade whipped cream! Now comes the fun part, assembly! Slice a biscuit in half, spoon on some strawberries, add a dollop of cream, and cap it with the other half of the biscuit. Repeat with the remaining biscuits, and don’t forget to top each one with a final spoonful of strawberries and whipped cream.
Storage
For the best results, store each component of the Strawberry Shortcake separately. When you’re ready to serve, simply assemble the strawberry shortcakes with the biscuits, strawberries, and whipped cream. This will prevent the biscuits from getting soggy from the strawberries and cream.
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