There is something so special about a homemade dessert. It just feels different, you know? Especially when it involves fresh, juicy berries and soft, warm biscuits. That’s what we are making today.
We are diving into a truly classic recipe for Strawberry Shortcake. This isn’t the kind you find with a sponge cake base. Oh no, we are making it the traditional way with flaky, buttery shortcake biscuits that soak up all the strawberry goodness.
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Why You’ll Love This Recipe
Honestly, this recipe is a keeper for so many reasons. First off, it’s incredibly straightforward. You don’t need any fancy equipment or complicated techniques to get it right. It is a wonderful starting point for new bakers.
The flavor is just out of this world. You get the sweetness from the strawberries, the rich buttery taste of the biscuits, and the light, airy whipped cream. It is a combination that screams summer and happiness.
It also has that beautiful Strawberry Shortcake Aesthetic. Think of a rustic, charming dessert that looks amazing on any table. It’s comforting and pretty all at once, making it great for family dinners or having friends over.
Plus, it is so satisfying to make from scratch. There is a real sense of accomplishment when you pull those golden biscuits from the oven. This is what home baking is all about.
Ingredients
Let’s get all our ingredients ready. Having everything measured out first makes the whole process so much smoother. It’s a little trick that chefs call ‘mise en place’.
For The Strawberries
- 1 batch of Fresh Strawberry Topping (usually about 1 lb strawberries and 1/4 cup sugar)
For The Shortcake
- 3 cups all purpose flour, spooned and leveled
- 1/3 cup granulated sugar
- 1 teaspoon kosher salt
- 2 tablespoons baking powder
- 3/4 cup butter, COLD (1 and 1/2 sticks)
- 1 large egg, cold
- 3/4 cup buttermilk, COLD
- 1 to 2 tablespoons buttermilk, cold OR ice water for brushing
For The Whipped Cream
- 2 cups heavy cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla
Step By Step Instructions
Alright, let’s get our hands dirty and make this amazing Strawberry Shortcake. Follow along and you will be enjoying this treat in no time.
Step 1: Prepare The Strawberry Topping
First things first, we prepare the strawberries. Gently wash and hull them, then slice them up. Place them in a bowl and sprinkle with sugar. Give them a little stir.
Now, just cover the bowl and set it aside. This gives the sugar time to draw out the natural juices from the berries, creating a wonderful syrup. You can pop it in the fridge if you like your topping chilled.
Step 2: Mix The Dry Ingredients
Time to make the shortcake. Grab a large bowl. Add your flour, granulated sugar, kosher salt, and baking powder. Give it all a good whisk to combine everything evenly. This step is important for a consistent texture.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. It’s always good to get this done early so the oven is ready when your biscuits are.
Step 3: Cut In The Cold Butter
Now for the key to a flaky shortcake. Take your cold butter and chop it into small chunks. Add these chunks to your flour mixture. Using a pastry cutter, cut the butter into the flour.
You are looking for a crumbly mixture with pieces of butter about the size of a pea. Those little pockets of butter are what create steam in the oven, making the biscuits light and flaky. This is a big part of the Vintage Strawberry Shortcake charm.
Step 4: Add The Wet Ingredients
In a separate small bowl or a measuring cup, pour in your cold buttermilk. Whisk the cold egg right into the buttermilk until it is combined. Keeping these ingredients cold helps keep the butter from melting.
Pour the wet mixture into the dry ingredients. Use a fork or a spatula to gently mix until a shaggy dough forms. Be careful not to overmix. A few dry spots are totally fine.
Step 5: Shape And Bake The Biscuits
Turn the dough out onto a lightly floured surface. Gently bring it together with your hands and pat it out to about a 3/4 inch thickness. Again, do not overwork it.
Use a round cutter to cut out your biscuits. Place them on the prepared baking sheet. You can gently re pat the scraps to get a few more biscuits. Brush the tops with a little extra buttermilk or ice water.
Bake for about 12 to 15 minutes, or until they are beautifully golden brown. The smell in your kitchen will be amazing. Let them cool slightly on a wire rack.
Step 6: Make The Whipped Cream
While the biscuits are cooling, it is time for the whipped cream. Pour the cold heavy cream into a large bowl. Using a hand mixer or stand mixer, beat the cream until soft peaks form.
Then, add the powdered sugar and vanilla extract. Continue to beat until you have sturdy, but still soft, peaks. Be careful not to overwhip or you will start making butter.
Step 7: Assemble Your Strawberry Shortcake
This is the fun part. Take a slightly warm biscuit and carefully split it in half. Place the bottom half on a plate. Spoon a generous amount of the strawberry topping over it.
Add a big dollop of your fresh whipped cream. Place the top half of the biscuit on the cream. You can add more strawberries and cream on top if you like. There are no rules here.
And there you have it. A beautiful, homemade Strawberry Shortcake. It captures that classic Strawberry Shortcake Aesthetic perfectly.
How To Store Leftovers
If you happen to have any leftovers, which is rare, it is best to store the components separately. Keep the biscuits in an airtight container at room temperature for up to two days.
The strawberry topping and whipped cream should be stored in separate airtight containers in the refrigerator. They will last for a few days. Assembling them just before serving keeps everything fresh and prevents soggy biscuits.
Tips
Want to make your Strawberry Shortcake even better? Here are a few little tips. First, use the freshest strawberries you can find. Local, in season berries have the best flavor.
Don’t skip the ‘cold’ ingredients rule. Cold butter, cold egg, and cold buttermilk are essential for creating those light, tender shortcakes. It really does make a difference.
When mixing the dough, less is more. Overworking the dough develops the gluten too much, which can lead to tough, dense biscuits instead of light, flaky ones. Mix just until it comes together.
For a little extra sparkle, you can sprinkle some coarse sugar on top of the biscuits before they go into the oven. It adds a nice little crunch to your finished Strawberry Shortcake.
Conclusion
Baking a Vintage Strawberry Shortcake from scratch is such a rewarding experience. It is a simple dessert that brings so much joy. The combination of textures and fresh flavors is hard to beat.
This recipe is all about celebrating simple, good ingredients. I really hope you give this Strawberry Shortcake recipe a try. It’s bound to become a new family favorite for you, just like it is for me.
FAQ
Can I Use Frozen Strawberries?
You can, but fresh strawberries are highly recommended for the best flavor and texture. If you use frozen, let them thaw completely and drain any excess liquid before mixing with sugar.
What If I Don’t Have A Pastry Cutter?
No problem at all. You can use two knives in a crisscross motion to cut the butter into the flour. Alternatively, you can use your fingertips to quickly rub the butter in. Just work fast to keep it cold.
Can I Make The Biscuits Ahead Of Time?
Yes, you can. You can bake the biscuits a day ahead and store them in an airtight container at room temperature. Just warm them up in the oven for a few minutes before serving for that fresh baked feel.
What Is A Good Substitute For Buttermilk?
If you don’t have buttermilk, you can make a quick substitute. For every one cup of milk, add one tablespoon of either lemon juice or white vinegar. Let it sit for about five minutes before using.
Classic Strawberry Shortcake
Learn how to make classic strawberry shortcake from scratch with flaky, buttery biscuits, sweet macerated strawberries, and rich whipped cream. A comforting dessert perfect for any occasion.
Requirements
Ingredients
Instructions
- Prepare the strawberries. Gently wash and hull them, then slice them up. Place them in a bowl and sprinkle with sugar. Give them a little stir. Cover the bowl and set it aside to allow juices to form a syrup.
- In a large bowl, whisk together flour, granulated sugar, kosher salt, and baking powder. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Chop cold butter into small chunks and add to the flour mixture. Use a pastry cutter to cut the butter into the flour until crumbly with pea-sized pieces of butter.
- In a separate bowl, whisk the cold egg into the cold buttermilk. Pour the wet mixture into the dry ingredients and mix gently with a fork or spatula until a shaggy dough forms, being careful not to overmix.
- Turn dough onto a lightly floured surface. Gently pat it to about 3/4 inch thickness. Use a round cutter to cut out your biscuits. Place them on the prepared baking sheet. Re-pat scraps to make more biscuits. Brush tops with extra buttermilk or ice water.
- Bake for 12 to 15 minutes until golden brown. Cool slightly on a wire rack.
- For the whipped cream, pour cold heavy cream into a large bowl. Using a hand mixer or stand mixer, beat the cream until soft peaks form. Add powdered sugar and vanilla extract. Continue beating until sturdy, soft peaks form.
- To assemble, split a slightly warm biscuit in half. Place the bottom half on a plate. Spoon generous strawberry topping over it, then a big dollop of whipped cream. Top with the other biscuit half, adding more strawberries and cream as desired. Serve and enjoy!
Notes
Use the freshest, in-season strawberries for the best flavor.
Always use cold ingredients (butter, egg, buttermilk) for light, tender shortcakes.
Avoid overmixing the dough to prevent tough, dense biscuits.
For extra crunch, sprinkle coarse sugar on biscuit tops before baking.
Nutrition
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