Fresh Strawberry Shortcake

As the sun shines brightly and the temperatures rise, summer beckons for a delightful indulgence—desserts that capture the essence of the season. Among the myriad of options available, few can compare to the classic charm of fresh strawberry shortcake. This beloved treat not only satisfies your sweet tooth but also celebrates the bounty of summer's freshest produce. The joy of summer desserts lies in their vibrant flavors, and nothing embodies this better than a slice of strawberry shortcake, where ripe strawberries take center stage.

Celebrate summer with the classic charm of fresh strawberry shortcake! This delightful dessert combines ripe, juicy strawberries, tender biscuits, and fluffy whipped cream for a perfect taste of the season. Learn about the history and essential ingredients of this beloved treat, discover tips for macerating strawberries, and master the art of creating flaky shortcakes. Ideal for gatherings or a sweet afternoon snack, strawberry shortcake evokes warm memories and vibrant flavors, making it a summer staple.

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Ingredients

For the Shortcakes:

2 cups all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, cold and cubed

1 cup heavy cream

1 teaspoon vanilla extract

For the Strawberries:

4 cups fresh strawberries, hulled and sliced

1/4 cup granulated sugar (adjust based on sweetness of strawberries)

1 tablespoon lemon juice

For the Whipped Cream:

1 cup heavy whipping cream

1/4 cup powdered sugar

1 teaspoon vanilla extract

Instructions

Prepare the Strawberries:

- In a medium bowl, combine sliced strawberries, granulated sugar, and lemon juice. Toss to coat and let sit for at least 30 minutes to allow the juices to develop.

Make the Shortcakes:

- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.

- In a large bowl, whisk together the flour, sugar, baking powder, and salt.

- Add the cold, cubed butter. Use a pastry cutter or your fingers to work the butter into the flour mixture until the mixture resembles coarse crumbs.

- Pour in the heavy cream and vanilla extract. Stir until just combined, being careful not to overmix.

- Turn the dough onto a lightly floured surface and gently knead it a few times until it comes together. Pat it into a 1-inch thick rectangle.

- Cut out rounds using a biscuit cutter or drinking glass and place them on the prepared baking sheet. Gather any scraps, reform the dough, and cut out additional rounds.

- Bake in the preheated oven for 12-15 minutes or until golden brown. Allow to cool slightly on a wire rack.

Prepare the Whipped Cream:

- In a mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract.

- Using an electric mixer, beat on medium-high speed until soft peaks form. Be careful not to overwhip, as you want a light, fluffy texture.

Assemble the Strawberry Shortcakes:

- Slice the shortcakes in half horizontally. On the bottom half, spoon a generous amount of the macerated strawberries along with some of the juice.

- Add a dollop of whipped cream on top of the strawberries, then place the other half of the shortcake on top.

- Optional: Add more strawberries and whipped cream on top for a beautiful presentation.

Serve and Enjoy:

- Serve immediately for the freshest taste, garnishing with a mint leaf if desired.

Prep Time, Total Time, Servings: 30 minutes | 1 hour | 6 servings