Strawberry Shortcake Recipe
Introduction
Strawberry shortcake is a classic dessert that celebrates fresh, juicy strawberries layered with fluffy whipped cream and tender biscuits. This delightful treat is perfect for warm-weather gatherings or any time you crave a simple, sweet indulgence.
Ingredients
- 6 cups quartered strawberries
- 1/4 cup granulated white sugar
- 1 teaspoon vanilla extract (for strawberries)
- 1 cup heavy whipping cream
- 2 tablespoons granulated white sugar (for whipped cream)
- 1 teaspoon vanilla extract (for whipped cream)
- 8 homemade biscuits
Instructions
- Step 1: In a medium-sized bowl, combine the quartered strawberries, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract. Cover tightly with plastic wrap and refrigerate for at least 30 minutes, or up to 48 hours, to allow the flavors to meld.
- Step 2: Pour the heavy cream, 2 tablespoons sugar, and 1 teaspoon vanilla extract into a large bowl. Using a handheld electric mixer, whip on high speed until soft peaks form. Cover and chill until ready to use.
- Step 3: To assemble, slice each biscuit in half horizontally. Layer the bottom half with a generous spoonful of the macerated strawberries, followed by a dollop of whipped cream. Place the biscuit top on and repeat the layering with strawberries and whipped cream. Serve immediately.
Tips & Variations
- Use day-old biscuits or make your own for the best texture and flavor.
- For extra flavor, add a splash of lemon juice to the strawberries before macerating.
- Try swapping the vanilla extract in the whipped cream for almond extract for a unique twist.
- Serve with a drizzle of melted chocolate or a sprinkle of toasted almonds for added decadence.
Storage
Strawberry shortcake is best eaten immediately for the freshest texture. If you need to store leftovers, keep the strawberries and whipped cream separately in airtight containers in the refrigerator for up to 2 days. Assemble just before serving. Biscuits can be stored in an airtight container at room temperature for 1-2 days or frozen for longer storage.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use store-bought biscuits instead of homemade?
Yes, store-bought biscuits work well in a pinch and save time. Choose flaky, buttery biscuits for the best results.
How can I prevent the whipped cream from deflating?
Make sure your cream is well chilled before whipping, and whip just until soft peaks form. Overwhipping can cause the cream to turn grainy and separate.
PrintStrawberry Shortcake Recipe
A classic and delightful Strawberry Shortcake recipe featuring juicy macerated strawberries, fluffy homemade biscuits, and luscious homemade whipped cream. Perfect for a refreshing dessert or sweet treat any time of year.
- Prep Time: 15 minutes
- Cook Time: 20 minutes (for homemade biscuits)
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
For the Strawberries
- 6 cups quartered fresh strawberries
- 1/4 cup granulated white sugar
- 1 teaspoon vanilla extract
For the Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons granulated white sugar
- 1 teaspoon vanilla extract
For the Biscuits
- 8 homemade biscuits, sliced in half
Instructions
- Prepare the Strawberries: In a medium-sized mixing bowl, combine the quartered strawberries with 1/4 cup granulated sugar and 1 teaspoon vanilla extract. Stir gently to coat all the strawberries. Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes to allow the strawberries to macerate and release their natural juices. This can be done up to 48 hours in advance to enhance flavor.
- Make the Whipped Cream: In a large mixing bowl, pour in the heavy whipping cream, add 2 tablespoons of sugar, and 1 teaspoon vanilla extract. Using a handheld electric mixer, whip the cream on high speed until soft peaks form, indicating the cream is light and fluffy but still stable. Cover and chill in the refrigerator until ready to assemble.
- Assemble the Strawberry Shortcake: Take each biscuit and slice it in half horizontally. On the bottom half, spoon a generous layer of the macerated strawberries, then add a dollop of the freshly whipped cream. Place the biscuit top over the cream layer, then add another layer of strawberries and whipped cream on top. Serve immediately for the best texture and freshness.
Notes
- For best results, use fresh, ripe strawberries during strawberry season.
- If homemade biscuits are not available, store-bought biscuits can be used as a convenient substitute.
- The strawberries can be macerated up to 48 hours in advance for enhanced flavor and juiciness.
- Chill all components well before assembling to keep the whipped cream stable and refreshing.
- This recipe serves 8 servings based on the number of biscuits.
Keywords: Strawberry Shortcake, dessert, strawberries, whipped cream, biscuits, classic dessert, summer dessert
