Easy Strawberry Shortcake Simple and Delicious Recipe

If you’re craving a sweet treat that’s both simple and delicious, look no further! My Easy Strawberry Shortcake recipe is the perfect dessert for any occasion. With fresh strawberries, creamy goodness, and fluffy shortcake, it’s sure to impress everyone. Plus, it’s quick to make and uses basic ingredients you likely have on hand. Dive in to learn how to create this delightful dish that will satisfy your sweet tooth!

Ingredients

Main Ingredients

– 2 cups fresh strawberries, hulled and sliced

– 2 tablespoons sugar (for strawberries)

– 2 cups all-purpose flour

– 1 tablespoon baking powder

– 1/2 teaspoon salt

Additional Ingredients

– 1/3 cup unsalted butter, cold and cubed

– 1 cup heavy cream (plus extra for serving)

– 1/4 cup sugar (for shortcake)

– 1 teaspoon vanilla extract

– Whipped cream for topping

Gather these ingredients before you start. Fresh strawberries are key. The sugar helps sweeten them. The flour and baking powder create the shortcake base. Cold butter gives it a nice texture. Heavy cream adds richness. Lastly, whipped cream is a must for topping. You can find the full recipe above to guide you through each step.

Step-by-Step Instructions

Preparing the Strawberries

First, take 2 cups of fresh strawberries and hull them. Slice the strawberries into thin pieces. In a medium bowl, combine the sliced strawberries with 2 tablespoons of sugar. Mix gently and let them sit for at least 30 minutes. This process is called macerating. It helps the strawberries release their juices and become sweeter.

Making the Shortcake Dough

While the strawberries are macerating, preheat your oven to 425°F (220°C). In another bowl, mix 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Cut in 1/3 cup of cold unsalted butter using your fingers or a pastry cutter. The mixture should look like coarse crumbs. Now, in a separate bowl, mix 1 cup of heavy cream, 1/4 cup of sugar, and 1 teaspoon of vanilla extract. Pour this cream mixture into the flour mix. Stir just until combined. Be careful not to overmix.

Baking the Shortcakes

Turn the dough onto a floured surface. Knead it gently a few times until it holds together. Pat it into a rectangle about 1 inch thick. Use a biscuit cutter to cut the dough into rounds. Place the rounds on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until they turn golden brown. Let them cool slightly on a wire rack.

Assembling the Shortcake

To put it all together, slice the baked shortcakes in half. Layer the bottom half with the macerated strawberries. Add a generous dollop of whipped cream on top of the strawberries. Place the top half of the shortcake back on. If you like, add more whipped cream and strawberries on top. Enjoy your easy strawberry shortcake! You can find the full recipe for this delicious dessert [here](#).

Tips & Tricks

Perfecting the Strawberries

To macerate strawberries effectively, start by hulling and slicing them. Add 2 tablespoons of sugar to the strawberries in a bowl. Toss them gently, then let them sit for at least 30 minutes. This process draws out the juices, making the strawberries sweet and syrupy.

When selecting strawberries, look for bright red ones that are firm and plump. Avoid any with white or green spots. Fresh strawberries should have a sweet aroma. Choose organic if possible for better flavor and fewer chemicals.

Shortcake Texture

To achieve a light and fluffy texture, focus on using cold butter. Cut it into the flour until it resembles coarse crumbs. This helps create layers in the shortcake.

Do not overmix the dough when combining ingredients. Stir just until everything comes together. Overmixing can make the shortcakes tough. A gentle touch is key here.

Serving Suggestions

To serve strawberry shortcake, slice the shortcakes in half and layer them with macerated strawberries. Add a generous dollop of whipped cream on top.

For a beautiful presentation, use a dessert plate. Dust the shortcake with powdered sugar and add a few whole strawberries around it. This adds color and makes it look fancy. You can also drizzle some chocolate sauce for extra flair.

Variations

Fruit Alternatives

You can change the fruit in this shortcake. Try using blueberries or raspberries. These berries add a new taste and color. You can also use seasonal fruits. Peaches or cherries work well in summer. Apples or pears are great in fall. Mixing fruits can make your dessert fun and fresh.

Different Shortcake Bases

If you need a gluten-free option, use almond flour or a gluten-free mix. This way, everyone can enjoy the treat. You can also add flavors to your shortcake. Try lemon zest for a bright taste or a hint of almond for a nutty twist. These small changes can make a big difference.

Creative Toppings

Toppings can change your shortcake too. Instead of whipped cream, try chocolate or caramel sauce. These toppings add sweetness and richness. You can also mix whipped cream with flavors. Add cocoa powder or a splash of coffee for a unique taste. Get creative and make it your own!

Storage Info

Shortcake Storage

To store leftover shortcakes, wrap them in plastic wrap. Place them in an airtight container. This keeps them fresh for up to three days. Avoid stacking them to prevent crushing. You can also freeze them for longer storage. Just place wrapped shortcakes in a freezer-safe bag. They will last for about three months this way. When you are ready to enjoy them, thaw at room temperature.

Strawberry Storage

For macerated strawberries, store them in the fridge. Use a covered bowl to keep them fresh. They are best eaten within two days for optimal flavor. To keep strawberries fresh longer, do not wash them until ready to eat. Store unwashed strawberries in the fridge in their original container. This prevents excess moisture that can cause mold. If you have extra strawberries, freeze them for later use.

Reheating Instructions

To reheat shortcakes, use the oven. Preheat it to 350°F (175°C). Place the shortcakes on a baking sheet and warm for about 10 minutes. This method helps keep their texture crisp. You can also use a microwave, but be careful. Heat them in short bursts to avoid sogginess. For best results, cover them with a damp paper towel while reheating. This keeps the moisture in and preserves flavor.

FAQs

Can I make strawberry shortcake ahead of time?

Yes, you can make strawberry shortcake ahead of time. Prepare the shortcake and strawberries separately. Store the shortcake in an airtight container at room temperature. The strawberries can stay in the fridge after they macerate. Assemble the shortcakes just before serving. This keeps the shortcake fresh and fluffy.

What can I substitute for heavy cream?

You have options if you need a substitute for heavy cream. You can use coconut cream for a dairy-free choice. Another option is to mix milk with butter. For a lighter version, use half-and-half or whole milk. These substitutes work well in the recipe, ensuring you still enjoy that creamy texture.

How do I know when the shortcakes are done?

To check if your shortcakes are done, look for a golden color on top. They should feel firm yet slightly soft when you press them. You can also insert a toothpick in the center. If it comes out clean, they are ready. These signs help guarantee perfect baking every time.

You learned how to make a simple yet delicious strawberry shortcake. From selecting fresh strawberries to baking the perfect shortcake, each step matters. I shared tips for great texture and serving ideas. Remember, variations can add fun twists to your dish. Store leftovers properly for the best taste later. With these methods, you can enjoy this treat whenever you want. Happy baking, and enjoy every bite!

Easy Strawberry Shortcake

Satisfy your sweet tooth with this delightful strawberry shortcake recipe! Featuring fresh strawberries and fluffy shortcakes, it's the perfect dessert for any occasion. With simple ingredients and easy-to-follow instructions, you can whip up this classic treat in just an hour. Don’t miss out on impressing your family and friends—click through to explore this scrumptious recipe and make your own delicious strawberry shortcake today!

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Ingredients

  

2 cups fresh strawberries, hulled and sliced

2 tablespoons sugar (for strawberries)

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/3 cup unsalted butter, cold and cubed

1 cup heavy cream (plus extra for serving)

1/4 cup sugar (for shortcake)

1 teaspoon vanilla extract

Whipped cream for topping

Instructions

 

In a medium bowl, combine sliced strawberries and 2 tablespoons of sugar. Toss gently and set aside to macerate for at least 30 minutes.

Preheat the oven to 425°F (220°C).

In another bowl, whisk together flour, baking powder, and salt.

Add the cold cubed butter to the flour mixture, using a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.

In a separate bowl, mix together 1 cup of heavy cream, 1/4 cup of sugar, and vanilla extract.

Pour the cream mixture into the flour mixture, stirring just until combined. Do not overmix.

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

Cut the dough into rounds using a biscuit cutter or a glass and place them on a parchment-lined baking sheet.

Bake for 12-15 minutes or until golden brown. Allow to cool slightly.

To assemble, slice the shortcakes in half horizontally. Layer the bottom half with the macerated strawberries and then top with a generous dollop of whipped cream. Place the top half of the shortcake back on and add more whipped cream and strawberries if desired.

Prep Time: 15 minutes | Total Time: 1 hour | Servings: 6

- Presentation Tips: Serve on a beautiful dessert plate with a sprinkle of powdered sugar on top and a few whole strawberries for garnish to add vibrancy.