Perfectly Fluffy Strawberry Shortcake
Alright, let's get cracking! a shortcake recipe , you say? right up my alley. have you ever craved that perfect, crumbly, melt-in-your mouth biscuit paired with sweet, juicy strawberries? this recipe for shortcake is exactly what you need! we are talking old school comfort food heaven.
Perfectly Fluffy Strawberry Shortcake: A Taste of Sunshine
This isn't just any old shortbread cake recipe . It's elevated. Think tender, buttery shortbread cakes , exploding with flavour. We're talking sunshine on a plate.
A Classic With A Twist
This homemade shortcake recipe takes inspiration from classic american desserts. the result is heaven! it's a medium difficulty bake. it needs 25 minutes prep and roughly one hour 30 minutes total.
It yields 6-8 tasty servings.
Why This Shortcake Recipe Is Simply The Best
Honestly, what's not to love about a fresh strawberry shortcake ? this cake for strawberries is a celebration of summer.
The health boost comes from the vitamin c in the strawberries. it's perfect for picnics, bbqs, or a simple afternoon treat.
This best shortcake recipe is special because of the attention to detail. this means cold ingredients and gentle mixing.
Now, onto what you'll need to make it.
Ingredients & Equipment: Let's Get This Shortcake Recipe Rolling!
Right, let's talk ingredients for the best shortcake recipe you'll ever try. seriously, you're in for a treat. we're making a shortcake recipe homemade , and it's all about quality.
Ever seen a shortcake that practically melts in your mouth? well, get ready!
Main Ingredients: The Heart of the Cake for Strawberries
Okay, listen up! for the dough, you'll need 2 1/2 cups (315g) all-purpose flour . make sure it's fresh; old flour can taste a bit…meh.
Then, add 1/4 cup (50g) granulated sugar . we're not going overboard. it's all about letting the strawberries shine. you'll also need 1 tablespoon baking powder and 1/2 teaspoon salt .
Now for the good stuff: 3/4 cup (170g) unsalted butter . this is key! the butter needs to be super cold.
Like, straight from-the-fridge cold. cut it into small cubes for easy mixing. finally, 1 cup (240ml) heavy cream , also cold.
Then add 1 large egg , beaten, and 2 tablespoons milk for brushing the tops. finally, 1 tablespoon granulated sugar , for sprinkling on top!
For the strawberries, grab 1 quart (approx. 450g) fresh strawberries . Fresh is best, obviously! Then, 1/4 cup (50g) granulated sugar and 1 tablespoon lemon juice .
For the whipped cream, you will need 1 1/2 cups (360ml) heavy cream and 1/4 cup (30g) powdered sugar . Don't forget the 1/2 teaspoon pure vanilla extract !
Seasoning Notes: Flavour Boosters
For this recipe for shortcake , it's all about subtle flavours. a touch of lemon zest in the dough? amazing! vanilla extract in the cream? essential.
A bit of salt enhances sweetness. if you don't have lemon juice, lime juice will do in a pinch.
Equipment Needed: Keep it Simple
You don't need fancy gadgets! a large mixing bowl is a must. a pastry blender is handy for cutting in the butter.
But honestly, your fingertips work just as well. a baking sheet and parchment paper are also super important. you'll also need a whisk or an electric mixer for the whipped cream and measuring cups and spoons.
I love using my grandma's old wooden spoons. they just feel right, you know?
You can see, how easy it is how to make shortcake !
Alright, let's get cracking! a shortcake recipe , you say? right up my alley. we're talking about a classic, comforting dessert, perfect for a bit of sunshine and strawberries, a spot of afternoon tea, or just because, well, you fancy one!
this recipe will be a good old-fashioned strawberry shortcake, but with a few chef-y secrets to make it truly special.
You know, a proper, elevated version.
Perfectly Fluffy Strawberry Shortcake (A Classic, Elevated)
This isn't your average cake for strawberries , mate! we're taking this classic american dessert to the next level. think tender, buttery shortbread cakes that practically melt in your mouth.
Topped with lightly sweetened, macerated strawberries and a generous dollop of homemade whipped cream, it's a taste of pure sunshine.
Think wimbledon, but on a plate! honestly, you have to try this recipe for shortcake .
Prep Steps
Time to get organised! Essential mise en place is key here. Have all your ingredients measured out and ready to go.
- Essential mise en place : Get everything measured!
- Time saving organization tips : Chop the strawberries while the butter chills.
- Safety reminders : Be careful when cutting the butter. No one wants a trip to A&E!
step-by-step Process: Let's Make Cake For Strawberries
Prepare the strawberries: combine sliced strawberries, 1/4 cup (50g) sugar, and 1 tablespoon lemon juice. toss gently and set aside to macerate for at least 15 minutes , stirring occasionally.
This step is so important. don't skip it!
Make the dough (dry ingredients): in a large bowl, whisk together 2 1/2 cups (315g) flour, 1/4 cup (50g) sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt.
Get that all nice and combined.
Cut in the Butter: Cut in 3/4 cup (170g) very cold butter using a pastry blender or your fingers until it resembles coarse crumbs. Alternatively, pulse in a food processor. Be gentle!
Add Wet Ingredients: Gently stir in 1 cup (240ml) cold heavy cream until just combined. Don't overmix! This is key for tenderness.
Chill the Dough: Wrap the dough in plastic wrap and chill for at least 30 minutes . Chilling helps the butter stay firm.
Shape the Shortcakes: On a lightly floured surface, gently pat the dough into a 1 inch thick circle. Cut out rounds.
Prepare for Baking: Place shortcakes on a baking sheet lined with parchment paper.
Bake: Brush tops with 2 tablespoons milk and sprinkle with 1 tablespoon sugar. Bake at 400° F ( 200° C) for 18- 22 minutes , until golden brown.
Pro Tips: Level Up Your Homemade Shortcake Recipe
- Expert Technique: Chill the butter. Seriously, really chill it. Frozen, grated butter is a game changer.
- Common Mistake: Overmixing the dough! Stop when it just comes together. Overmixing makes it tough, and nobody likes a tough shortbread cake recipe .
- make-ahead Option: You can make the dough the day before and keep it in the fridge. Honestly, this makes life so much easier!
This best shortcake recipe is truly special. the homemade shortcake recipe homemade is buttery, and the strawberries are juicy. making fresh strawberry shortcake is easier than you might think and, and it's incredibly rewarding.
Once you try this recipe for shortcake , you'll make it all the time. enjoy!
Alright, let's dive into some extra bits about our delightful shortcake recipe . honestly, these little notes are what can truly elevate your baking game.
They're the secret sauce, if you will, behind a perfect homemade shortcake recipe .
Recipe Notes: Making Your Shortcake Sing
These tips and suggestions are all about making your recipe for shortcake truly shine. think of them as little nudges in the right direction, helping you create the most scrumdiddlyumptious cake for strawberries imaginable.
Serving Suggestions: Plating Like a Pro
Presentation is key! for a rustic vibe, pile the fresh strawberry shortcake high on a plate. a dollop of whipped cream cascading down the side? yes, please.
For something a bit fancier, arrange the shortbread cake recipe layers neatly. a sprig of mint adds a touch of elegance.
Complementary sides? think vanilla ice cream. a scoop of that creamy goodness makes everything better. beverage wise, a light, fruity tea like earl grey hits the spot.
For the grown ups, a glass of chilled prosecco works wonders. a drizzle of balsamic glaze (surprisingly delicious with strawberries!)
Storage Tips: Keepin' It Fresh
If you have leftover shortbread cakes (unlikely, but hey!), store them separately. the shortcakes themselves can be kept in an airtight container at room temperature for a day or two.
For longer storage, wrap them well and freeze. to keep at the top of quality reheat them at 350° f ( 175° c) for about 5- 10 minutes .
The strawberries? keep them in the fridge. the whipped cream? best enjoyed fresh, but can be stored in the fridge for a few hours.
But be warned it may lose some of its fluff.
Variations: Switch It Up
Want a Shortcake Recipe Homemade but with a twist? Try adding lemon zest to the dough for a citrusy kick.
Need a dietary adaptation? Swap the butter for dairy-free butter. Use almond milk instead of regular milk. For a gluten-free version, grab a gluten-free all-purpose flour blend. It works a treat!
Nutrition Basics: Goodness Inside
Alright, let's talk numbers, but briefly. each serving of this best shortcake recipe is roughly 450 calories, with 5g of protein, 30g of fat, and 45g of carbs.
Strawberries are packed with vitamin c. the heavy cream? well, it's delicious. this is a treat, so enjoy it!
Honestly, How To Make Shortcake is all about experimenting and having fun. Don't be afraid to tweak things to your liking. Now, go forth and bake!
Frequently Asked Questions
What's the secret to making really fluffy shortcakes? I've had some that were a bit dry!
The key to avoiding dry shortcakes is all in the ingredients and technique. Make sure your butter and cream are ice cold, as that helps create steam during baking, resulting in a light and airy texture.
Also, be very careful not to overmix the dough; just combine the ingredients until they come together, think of it like handling a delicate soufflé - you want to be gentle!
Can I make this shortcake recipe ahead of time? How should I store the shortcakes and strawberries?
You can absolutely prep certain components in advance! The shortcakes themselves can be baked a day ahead and stored in an airtight container at room temperature. The macerated strawberries are best made within a few hours of serving as they release juices.
Assembled shortcakes are best enjoyed immediately, as the biscuit can get soggy. Think of it like a freshly brewed cuppa best enjoyed straight away!
I'm trying to cut back on sugar. Are there any healthier substitutions I can make in this shortcake recipe without sacrificing too much flavor?
Certainly! For the shortcakes, you can reduce the sugar by about 1/4 without a noticeable difference. For the strawberries, try using a sugar substitute like stevia or monk fruit, but go sparingly as they can sometimes have an aftertaste.
You could also opt for a less sweet whipped cream by reducing the powdered sugar a touch of vanilla extract can compensate nicely. Or even trying coconut yogurt, and some berries for a healthier option!
Can I freeze the shortcake dough, and if so, how long will it last in the freezer?
Yes, you can freeze the shortcake dough! Wrap it tightly in plastic wrap, then place it in a freezer safe bag. It will keep well for up to 2-3 months. When you're ready to bake, thaw the dough in the refrigerator overnight, then proceed with the recipe as directed.
Much easier than dealing with soggy bottoms and dry biscuits!
What are some variations I can try with this perfectly fluffy shortcake recipe?
This recipe's a solid base for all sorts of fun! For a citrus twist, try adding lemon or orange zest to the shortcake dough. Feeling adventurous? Swap out the strawberries for other seasonal fruits like peaches, blueberries, or raspberries.
A sprinkle of chopped nuts on top of the whipped cream can add a lovely crunch, too. It’s your bake, so bake it your way!
My shortcakes always spread out too thin during baking. What am I doing wrong?
Spreading can be caused by a few things, usually warmer temperatures. Ensure your butter is very cold when you start. Once you've cut out your shortcake rounds, chill them for at least 15 minutes before baking. You can also try lowering the oven temperature slightly, but keep a close eye on them to prevent underbaking.
They might not rise to the occasion if they are too warm!
Perfectly Fluffy Strawberry Shortcake
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 450 calories |
|---|---|
| Fat | 30g |
| Fiber | 1g |
