Strawberry Shortcake
Indulge in this delightful strawberry shortcake featuring layers of fluffy biscuits, sweet strawberries, and whipped cream. Each bite offers a satisfying contrast of textures and flavors that is simply irresistible.
Notes
Strawberry shortcake is a quintessential dessert that harmoniously combines tender, buttery biscuits with juicy, sweet strawberries and a cloud of whipped cream. The contrast between the crisp exterior of the biscuit and the luscious cream, paired with the bright, vibrant fruit, creates a delightful experience for the senses. This dessert is not only a feast for the palate but also for the eyes, showcasing the natural ruby-red color of ripe strawberries against the creamy backdrop.
In creating the perfect strawberry shortcake, the technique hinges on the quality of the ingredients and the method of preparation. Using fresh, seasonal strawberries enhances the flavor, while the biscuits should be made with cold butter to ensure tenderness. The combination of baking powder and the right mixing technique helps the biscuits rise beautifully, yielding a light and airy texture that cradles the strawberries and cream perfectly. The balance of sweetness from the berries and sugar with the richness of the cream ties the elements together for a well-rounded dessert.
Recommended wine pairings for strawberry shortcake include a chilled rosé or a sparkling Moscato, both of which complement the sweetness of the strawberries. For a non-alcoholic option, serve it with a refreshing lemonade or iced tea. This dessert pairs wonderfully with a light salad or grilled chicken for a lovely summer meal, making it a versatile choice for gatherings. For a complete menu, consider serving it with a fresh garden salad and a light white wine.
To make ahead, prepare the biscuits and store them in an airtight container for up to two days, and slice the strawberries the day you plan to serve the dessert. This strawberry shortcake comes to life in the warmer months, making it perfect for picnics or outdoor gatherings.
Ingredients
Scale servings and toggle unit system.
- 2 cupsall-purpose flour, plus extra for dusting
- 1 tablespoonsugar, for biscuits
- 1 tablespoonbaking powder, for leavening
- 1/2 teaspoonssalt
- 8 tablespoonsunsalted butter, cold, cut into cubes
- 3/4 cupsmilk, plus more for brushing biscuits
- 3 cupsfresh strawberries, hulled and sliced
- 4 tablespoonssugar, for strawberries
- 1 cupheavy cream, for whipped cream
- 1 tablespoonvanilla extract, for flavoring
- Optional: powdered sugar for dusting
Directions
- Step1
Prepare the biscuitsPreheat the oven to 425°F (220°C). In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- Step2
Incorporate the butterAdd the cold butter cubes to the flour mixture and use a pastry cutter or fingers to work it in until the mixture resembles coarse crumbs.
SPONSOREDAd slot - Step3
Add the milkPour in the milk and stir gently until the dough comes together. Be careful not to overmix.
- Step4
Shape the biscuitsTurn the dough out onto a floured surface and pat it into a rectangle about 1-inch thick. Cut into rounds or squares.
- Step5
Bake the biscuitsPlace the biscuits on a baking sheet and brush the tops with additional milk. Bake for about 12-15 minutes until golden brown.
- Step6
Prepare the strawberriesWhile the biscuits bake, combine the sliced strawberries with 1/4 cup sugar in a bowl and let them macerate for about 15 minutes.
- Step7
Whip the creamIn a separate bowl, beat the heavy cream with the vanilla until soft peaks form. Set aside.
- Step8
Assemble the shortcakesOnce the biscuits are cool, slice them in half. Layer the bottom half with strawberries and top with whipped cream before placing the other half on top.
- Step9
Serve and enjoyServe immediately, garnished with additional whipped cream and strawberries if desired.