Strawberry shortcake is a quintessential summer dessert, loved for its light, sweet flavors and refreshing fruitiness. The combination of tender, buttery biscuits, juicy strawberries, and fluffy whipped cream creates a perfect balance of textures and flavors. Whether served at a picnic, a barbecue, or as a simple treat, strawberry shortcake is a crowd-pleasing dessert that never goes out of style. In this article, we’ll guide you through the steps to make a perfect strawberry shortcake from scratch.
What is Strawberry Shortcake?
Strawberry shortcake consists of a base of sweetened biscuits or sponge cake, topped with fresh macerated strawberries and whipped cream. The dish originated in the United States and has since become a classic, especially during the spring and summer months when strawberries are in season. The lightness of the cake combined with the freshness of the strawberries and the richness of the whipped cream makes strawberry shortcake the perfect dessert for any occasion.
Ingredients for Strawberry Shortcake
To make the perfect strawberry shortcake, you’ll need the following ingredients:
For the Biscuits:
- 2 cups (240g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup (115g) unsalted butter, cold and cut into cubes
- 2/3 cup (160ml) whole milk
- 1 tsp vanilla extract
For the Strawberry Topping:
- 4 cups (600g) fresh strawberries, hulled and sliced
- 1/4 cup (50g) granulated sugar (more or less depending on the sweetness of the strawberries)
- 1 tsp lemon juice (optional)
For the Whipped Cream:
- 1 cup (240ml) heavy cream, chilled
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Step-by-Step Instructions for Making Strawberry Shortcake
Step 1: Prepare the Strawberries
Start by preparing the strawberry topping. Hull and slice the fresh strawberries and place them in a bowl. Sprinkle with sugar and a squeeze of lemon juice (if using). Toss the strawberries gently to coat them with the sugar. Let them sit for 15-20 minutes at room temperature. The sugar will help draw out the juice from the strawberries, creating a syrupy topping.
Step 2: Make the Biscuits
- Preheat the oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Mix the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the butter: Add the cold, cubed butter to the dry ingredients. Use a pastry cutter, fork, or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized pieces of butter.
- Add the milk and vanilla: Pour in the milk and vanilla extract, and stir gently with a spoon until the dough begins to come together. Be careful not to overmix—the dough should be slightly sticky.
- Shape and cut the biscuits: Turn the dough out onto a floured surface and gently knead it 3-4 times to bring it together. Pat the dough into a 1-inch thick rectangle and use a round biscuit cutter or glass to cut out the biscuits. Place the biscuits on the prepared baking sheet.
- Bake the biscuits: Brush the tops of the biscuits with a little milk for a golden finish, and bake for 12-15 minutes, or until they are golden brown on top. Let them cool slightly while you prepare the whipped cream.
Step 3: Make the Whipped Cream
- Whip the cream: In a chilled bowl, beat the heavy cream with an electric mixer on medium-high speed until it begins to thicken. Once it starts to form soft peaks, add the powdered sugar and vanilla extract.
- Continue whipping: Continue to whip the cream until stiff peaks form. Be careful not to overwhip, as the cream can turn into butter.
Step 4: Assemble the Strawberry Shortcake
- Slice the biscuits: Once the biscuits have cooled slightly, slice them in half horizontally.
- Layer the shortcake: Place the bottom half of each biscuit on a plate. Spoon a generous amount of macerated strawberries and their syrup over the biscuit. Top with a dollop of whipped cream.
- Serve: Place the top half of the biscuit on top of the whipped cream, and garnish with more strawberries and whipped cream if desired.
Step 5: Enjoy
Serve your strawberry shortcake immediately, and enjoy the perfect balance of buttery biscuit, sweet strawberries, and rich whipped cream. It’s the ideal dessert for a warm day, but it’s delicious year-round.
Tips for Making the Perfect Strawberry Shortcake
- Use fresh, ripe strawberries: For the best flavor, use in-season, ripe strawberries. The natural sweetness of the strawberries will shine through in the dessert.
- Chill the cream for better whipping: Be sure to chill the heavy cream before whipping. Cold cream whips better and holds its shape longer.
- Don’t overmix the biscuit dough: Overmixing the dough can result in tough biscuits. Mix just until the dough comes together, and avoid kneading it too much.
- Make ahead: You can make the biscuits and whipped cream in advance, and store them separately. Assemble the shortcakes just before serving for the freshest results.
- Customize the flavor: Feel free to add a touch of vanilla extract or almond extract to the biscuits or whipped cream for extra flavor. You can also experiment with different fruits, like blueberries or raspberries, to create variations of the classic shortcake.
Troubleshooting Common Strawberry Shortcake Problems
- Biscuits are too dry: If your biscuits are too dry, you may have overbaked them or not added enough milk. Make sure to measure your ingredients accurately and watch the biscuits closely while baking.
- Whipped cream is too thin: If your whipped cream isn’t thick enough, you may not have whipped it long enough. Continue to whip the cream until stiff peaks form, but be careful not to overwhip.
- Shortcake is too soggy: If your shortcake becomes soggy, make sure to let the strawberries macerate for only 15-20 minutes. The longer the strawberries sit, the more juice they release, which can make the biscuits soggy.