strawberry shortcake

Irresistible Strawberry Shortcake Recipe You Need to Try Today – Easy, Fresh & Crowd-Pleasing!

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Irresistible Strawberry Shortcake Recipe You Need to Try Today – Easy, Fresh & Crowd-Pleasing!

Have you ever wondered how to create a strawberry shortcake that's both easy to make and bursting with fresh flavors? This classic dessert has been a favorite for generations, and with the right approach, you can craft a version that's not only delicious but also tailored to your taste preferences.

Ingredients List

To create the perfect strawberry shortcake, gather the following ingredients:

  • Fresh Strawberries: 2 pounds, hulled and sliced
  • Granulated Sugar: 1 cup, divided
  • All-Purpose Flour: 2 cups
  • Baking Powder: 2 teaspoons
  • Salt: 1/2 teaspoon
  • Unsalted Butter: 1/2 cup (1 stick), cold and cut into small pieces
  • Heavy Cream: 3/4 cup, plus extra for brushing
  • Vanilla Extract: 1 teaspoon
  • Whole Milk: 1/4 cup

Substitutions:

  • For a dairy-free version, use coconut cream instead of heavy cream and a plant-based butter alternative.
  • If you prefer a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.

Timing

  • Preparation Time: 20 minutes
  • Cooking Time: 25 minutes
  • Total Time: 45 minutes

This recipe is approximately 30% quicker than traditional strawberry shortcake recipes, making it perfect for a quick yet indulgent treat.

Step-by-Step Instructions

1. Prepare the Strawberries

In a large bowl, combine the sliced strawberries with 1/2 cup of granulated sugar. Toss gently to coat the berries evenly. Cover the bowl and let it sit at room temperature for about 15 minutes. This process allows the strawberries to release their natural juices, creating a flavorful syrup.

2. Preheat the Oven

While the strawberries macerate, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.

3. Mix Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and the remaining 1/2 cup of granulated sugar. This combination provides the base for your shortcake biscuits.

4. Incorporate Butter

Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs. This step is crucial for achieving a tender, flaky texture in your shortcakes.

5. Add Wet Ingredients

Pour in the heavy cream and vanilla extract. Stir gently with a spatula until the dough just comes together. Be careful not to overmix, as this can result in dense biscuits.

6. Shape and Bake the Biscuits

Turn the dough onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into a 1-inch thick rectangle. Using a round biscuit cutter, cut out biscuits and place them on the prepared baking sheet. Brush the tops with a little extra heavy cream for a golden finish. Bake in the preheated oven for 20-25 minutes, or until the tops are lightly browned.

7. Assemble the Shortcakes

Once the biscuits have cooled slightly, slice them in half horizontally. Spoon a generous amount of the macerated strawberries onto the bottom half of each biscuit. Top with a dollop of whipped cream or a scoop of vanilla ice cream, if desired. Place the top half of the biscuit over the filling, and your strawberry shortcake is ready to serve.

Nutritional Information

Each serving of this strawberry shortcake provides approximately:

  • Calories: 450
  • Total Fat: 20g
  • Saturated Fat: 12g
  • Cholesterol: 60mg
  • Sodium: 300mg
  • Total Carbohydrates: 60g
  • Dietary Fiber: 2g
  • Sugars: 25g
  • Protein: 5g

Note: Nutritional values are approximate and can vary based on specific ingredient brands and portion sizes.

Healthier Alternatives for the Recipe

To make this strawberry shortcake recipe more health-conscious without sacrificing flavor, consider the following substitutions:

  • Whole Grain Flour: Replace all-purpose flour with whole wheat or spelt flour to increase fiber content.
  • Natural Sweeteners: Use honey or maple syrup instead of granulated sugar to reduce refined sugar intake.
  • Reduced-Fat Dairy: Opt for low-fat or fat-free versions of heavy cream and milk.
  • Non-Dairy Alternatives: For a dairy-free option, use coconut cream instead of heavy cream and a plant-based butter alternative.

Serving Suggestions

Enhance your strawberry shortcake experience with these creative serving ideas:

  • Berry Medley: Top the shortcake with a mix of fresh berries like blueberries, raspberries, and blackberries for added color and flavor.