Strawberry Shortcake a Crumbly Classic
Recipe Introduction: Strawberry Shortcake!
Quick Hook
Fancy a bit of summery bliss? I'll show you how to make shortcake that's utterly divine! We're talking tender, crumbly biscuits with sweet, juicy strawberries.
Brief Overview
Shortcake is a classic comfort food that hails from both sides of the pond. Think simple pleasures. This easy shortcake recipe takes about 45 minutes from start to finish.
It will yield six servings enough for you and a few mates or a small family gathering.
Main Benefits
This recipe is all about simple joy. Strawberries are packed with Vitamin C. The perfect excuse to indulge? Absolutely! Plus, this homemade shortcake recipe is way better than anything you'll find in a shop.
Let's Get Baking: Crumbly Perfection Awaits
Honestly, who doesn't love a good shortcake? I'm pretty sure it's against the law to dislike it. We will follow a classic strawberry shortcake recipe .
Macerating Those Glorious Strawberries
Right, first things first the strawberries. We're gonna macerate them. It's just a fancy word for mixing them with sugar.
This releases all those delicious juices and makes them extra tasty. Mix 2 pounds of sliced strawberries with 1/4 cup of granulated sugar and 1 tablespoon of lemon juice.
Let them sit for at least 15 minutes.
The Shortcake Dough: Keep it Cold
For the shortcakes themselves, you'll need 2 cups of flour, 1/4 cup of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt.
The secret? Cold butter. Chop 1/2 cup of cold unsalted butter into small cubes and cut it into the dry ingredients until it resembles coarse crumbs.
Next, add 3/4 cup of heavy cream, mixing until just combined. Don't overmix!
Shaping and Baking: Golden Brown Goodness
Turn the dough out onto a lightly floured surface and shape it into a circle. Use a biscuit cutter (or a knife) to cut out the shortcakes.
Brush them with a beaten egg and sprinkle with turbinado sugar for that golden crust. Bake at 400° F ( 200° C) for 15- 20 minutes.
Until they're nice and golden.
Whipped Cream: The Crowning Glory
While the shortcakes are baking, whip up the cream. Combine 1 cup of chilled heavy cream with 2 tablespoons of powdered sugar and 1/2 teaspoon of vanilla extract.
Whip until soft peaks form. Remember, best shortcake recipe uses the freshest ingredients!
Assembling the Masterpiece: Dig In!
Once the shortcakes have cooled slightly, split them in half. Spoon on those juicy macerated strawberries and a dollop of whipped cream.
And there you have it Strawberry shortcake from scratch , pure happiness in every bite!
Enjoy, and don't forget to share or maybe not! I won't judge if you keep it all for yourself! Remember that Simple shortcake dessert is so easy to create, and it will certainly put a smile on your face.
Ingredients and Equipment for The Best Shortcake
Alright, let's dive into what you'll need to how to make shortcake ! Don’t worry, it's mostly stuff you probably already have. This shortcake recipe homemade will knock your socks off.
Main Ingredients The Shortcake Squad
- Strawberries: 2 pounds (900g) fresh ones. Quality matters here. Look for bright red, fragrant berries, not pale or mushy ones. British strawberries are especially good when available.
- Granulated Sugar: 1/4 cup (50g) for the strawberries, 1/4 cup (50g) for the shortcakes.
- Lemon Juice: 1 tablespoon.
- All-Purpose Flour: 2 cups (250g) , plus extra for dusting.
- Baking Powder: 1 tablespoon.
- Salt: 1/2 teaspoon.
- Cold Unsalted Butter: 1/2 cup (115g) , cut into small cubes. Must be cold . Honestly, this is the key.
- Heavy Cream: 3/4 cup (180ml) for the shortcakes, 1 cup (240ml) for the whipped cream. Double cream works too, if you're feeling extra fancy.
- Egg: 1 large , beaten, for brushing.
- Turbinado Sugar: 2 tablespoons , for sprinkling. Adds a lovely crunch.
- Powdered Sugar: 2 tablespoons (25g) for the whipped cream.
- Vanilla Extract: 1/2 teaspoon.
Seasoning Notes A Dash of Magic
The magic here is simplicity. A good classic strawberry shortcake recipe doesn’t need much.
- Essential Spice Combo: Vanilla extract in the cream is key. A pinch of lemon zest in the shortcake batter? Game changer.
- Flavor Enhancers: Don’t underestimate good quality butter and fresh strawberries. They do the heavy lifting.
- Quick Sub Options: No turbinado sugar? Granulated sugar will do. Don't sweat it. For the strawberries, you can try other seasonal fruits.
Equipment Needed Keep it Simple, Stupid
You don’t need a fancy kitchen how to make shortcake . Just the basics for this easy shortcake recipe .
- Large Mixing Bowl: For the shortcake dough.
- Pastry Blender: Or your fingertips. Honestly, fingertips work fine.
- Baking Sheet: Lined with parchment paper. Keeps things tidy.
- Wire Rack: For cooling the shortcakes.
- Electric Mixer: For the whipped cream. A whisk works too, if you want a workout!
- Biscuit Cutter: Or a sharp knife. Even a glass will work in a pinch.
How to Make Shortcake: A Crumbly Classic, Proper Lush!
Right then, fancy a bit of summer on a plate? Let's talk about how to make shortcake . Honestly, it's easier than you think! This recipe brings a taste of Wimbledon strawberries and cream, anyone? straight to your kitchen.
We're talking tender, crumbly shortcakes piled high. It's the best easy shortcake recipe I know.
Prep Steps: Getting Your Ducks in a Row
First things first, mise en place, yeah? Get those strawberries sliced and macerating with 1/4 cup (50g) of sugar and a splash of lemon juice .
That's your 2 pounds (900g) of strawberries sorted. Now, weigh out your flour , sugar , and other bits. Organisation is key! Remember, a tidy chef makes a tidy dish.
Don't forget to preheat your oven to 400° F ( 200° C) .
step-by-step: Bosh it, Bake it, Eat it!
- Whisk 2 cups (250g) of flour , 1/4 cup (50g) of sugar , 1 tablespoon of baking powder , and 1/2 teaspoon of salt together.
- Rub in 1/2 cup (115g) of cold butter until it looks like breadcrumbs. Use your fingertips or a pastry blender.
- Stir in 3/4 cup (180ml) of heavy cream until just combined. Don't overmix! Seriously, don't.
- Pat the dough out and cut out circles. About 3/4 inch thick, mind.
- Brush with beaten egg and sprinkle with turbinado sugar .
- Bake for 15- 20 minutes , until golden brown. That's your visual cue!
- Whip up 1 cup (240ml) of cream with 2 tablespoons (25g) of powdered sugar and a splash of vanilla . Don't over whip it, or it'll turn to butter!
- Assemble! Split the shortcakes , pile on the strawberries , dollop the cream , and tuck in! You now have the recipe shortcake homemade .
Pro Tips: Secrets to Success
Keep that butter cold! Seriously, it's the key to flaky shortcakes . And don't overmix the dough. You'll end up with tough biscuits, not fluffy shortcakes .
One more thing, don't be afraid to experiment with different fruits! Blueberries, raspberries... go wild! The taste of a classic fresh strawberry shortcake can be elevated even more!
Recipe Notes: Elevate Your Shortcake Game!
Right, so you're about to learn how to make shortcake . But before you get your pinny on, let's chat about a few things that'll make your homemade shortcake recipe absolutely banging.
Think of this as your cheat sheet to shortcake success! Honestly, these bits are almost as important as the recipe itself.
Serving Like a Pro: Plating & Pairings
Okay, so you've baked these beauties. Now how to make shortcake look amazing? Presentation matters, innit? For a fresh strawberry shortcake , consider layering the strawberries and cream artfully.
Maybe even add a sprig of mint for that "chef's kiss" vibe. A scoop of good vanilla ice cream never goes amiss either.
And to drink? A cheeky glass of Prosecco or a nice bit of elderflower cordial. Sorted!
Storage Secrets: Keep 'Em Fresh!
These best shortcake recipe biscuits are best served fresh. But, if you've got leftovers (unlikely, tbh!), keep the shortcakes separate from the strawberries and cream.
Store the shortcakes in an airtight container at room temperature for a day. The strawberries and cream need to be in the fridge, of course.
Reheating? A quick zap in the microwave, but honestly, they're just as good cold.
Remix Time: Variations on a Theme
Fancy a tweak? You got it! For a gluten-free version, use a good gluten-free flour blend. Loads of those knocking about these days! And for a dairy-free take, try coconut cream instead of regular cream works a treat.
Seasonal swaps? Absolutely. Blackberries or raspberries instead of strawberries? Go wild! The easy shortcake recipe can be easily adjusted.
Nutrition Nuggets: A Little Food Science
Alright, let's be real. We're not making health food here! But, a portion clocks in around 450-500 calories. You're getting some protein, a decent amount of fat (thanks, cream!), and a good hit of carbs.
The strawberries bring vitamins, mind you, so it's not all bad! If you want a simple shortcake dessert , don't worry too much, life is too short to not enjoy a classic strawberry shortcake recipe !
So, there you have it! The insider secrets to mastering this quick shortcake recipe . Now get in the kitchen and whip up some magic! I have no doubt you will be able to how to make shortcake perfectly.
You got this, chief!
Frequently Asked Questions
How can I prevent my shortcakes from becoming tough? I'm aiming for that Mary Berry "tender crumb" texture!
The key to tender shortcakes is to avoid overmixing the dough. Overmixing develops gluten, which leads to a tough texture. Mix the wet and dry ingredients just until they come together, and don't knead the dough like you would with bread.
Also, make sure your butter is very cold - this helps create those lovely flaky layers.
Can I make shortcake ahead of time? Like, if I'm hosting a garden party and want to get a head start?
You can definitely prep components in advance! The shortcakes themselves are best enjoyed fresh, but they can be baked a day ahead and stored in an airtight container at room temperature. The macerated strawberries can also be prepared a day ahead and stored in the refrigerator.
It is important that you enjoy the desert when it is fresh and make sure to throw it out after 24 hours of preparation. Whip the cream just before serving for the best texture.
I'm all about those substitutions! Can I use something other than heavy cream in how to make shortcake?
Absolutely! If you're looking for a lighter option, buttermilk works well as a substitute for heavy cream in the shortcake dough. Just adjust the amount as needed to achieve a dough that's moist but not too sticky.
For a dairy-free version, you could also try using chilled coconut cream, although the flavor will be slightly different.
My strawberries aren't very sweet. Any tips for boosting the flavor when I how to make shortcake?
If your strawberries are a bit tart, you can macerate them for a longer period of time up to an hour. This allows the sugar to really draw out the juices and sweeten the berries. You can also add a touch more sugar than the recipe calls for.
Another trick is to add a tiny pinch of salt to the strawberries; it enhances their natural sweetness.
What's the best way to store leftover shortcake? Will it still be good the next day?
Shortcake is truly best enjoyed fresh, but if you have leftovers, store the shortcakes separately from the strawberries and whipped cream. Keep the shortcakes in an airtight container at room temperature. The macerated strawberries should be refrigerated.
Assembled shortcake will become soggy if stored, so it's best to assemble just before serving and throw it out after 24 hours of preparation.
Strawberry Shortcake A Crumbly Classic
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 475 |
|---|---|
| Fat | 25g |
| Fiber | 2g |
