Satisfy your sweet tooth with Strawberry Shortcake, a classic dessert featuring delicate biscuits layered with juicy strawberries and whipped cream. The contrast of buttery, crumbly biscuits, sweet-tart berries, and airy cream makes this treat a timeless favorite. Follow this guide for the perfect balance of flavors and textures, ensuring a light yet indulgent dessert.
Step 1: Gather Your Ingredients
| Ingredient | Quantity | Notes/Alternatives |
|---|---|---|
| All-purpose flour | 2 cups | Spoon & level for accuracy |
| Sugar | 3 tablespoons (for biscuits) | Adjust sweetness |
| Baking powder | 1 tablespoon | Ensures fluffy biscuits |
| Salt | 1/2 teaspoon | Balances sweetness |
| Cold butter (unsalted) | 6 tablespoons, cubed | For flaky texture |
| Milk or cream | ~3/4 cup | Enough to bring dough together |
| Fresh strawberries (sliced) | 1–1.5 lbs | Adjust based on preference |
| Additional sugar (for berries) | 2–4 tablespoons | Sweeten to taste |
| Whipped cream (homemade or store-bought) | As needed | Lightly sweetened or plain |
Step 2: Prep the Strawberries
Step 2: Prep the Strawberries- Slice Strawberries:
- Rinse and hull strawberries, then slice them.
- Sweeten and Macerate:
- Toss slices with 2–4 tablespoons of sugar in a bowl; let them sit for at least 15 minutes to release juices.
Step 3: Make the Biscuit Dough
- Combine Dry Ingredients:
- In a large bowl, whisk flour, baking powder, sugar, and salt.
- Cut in Cold Butter:
- Using a pastry blender or fork, cut in cold butter until you get coarse crumbs (pea-sized).
- Add Milk/Cream:
- Pour in 3/4 cup milk or cream; gently stir until the dough just comes together. Avoid overmixing.
Step 4: Shape and Bake the Biscuits
- Shape the Dough:
- Turn dough out onto a floured surface. Pat or roll to about 3/4-inch thickness.
- Cut Biscuits:
- Use a biscuit cutter or a glass (2–3 inches in diameter). Avoid twisting to keep edges crisp.
- Bake:
- Preheat oven to 425°F (220°C). Place biscuits on a parchment-lined baking sheet; bake 12–15 minutes until golden.
Step 5: Assemble the Shortcakes
- Cool the Biscuits:
- Let biscuits rest on a wire rack for ~5 minutes.
- Slice and Layer:
- Split each biscuit horizontally. Place a spoonful of macerated strawberries on the bottom half, then dollop whipped cream, and top with the biscuit lid.
- Extra Toppings:
- Drizzle the berry juices from the bowl or add more whipped cream on top.
Step 6: Serving and Variations
- Presentation:
- Dust with powdered sugar or garnish with a mint sprig for a polished look.
- Flavor Twist:
- Add lemon zest to the biscuit dough or mix other berries for a different spin.
Step 7: Troubleshooting & Pro Tips
Step 7: Troubleshooting & Pro Tips- Dense Biscuits:
- Keep butter cold and avoid overworking.
- Excess Liquid from Berries:
- Spoon out the juicy strawberries carefully or use them all for a syrupy sauce.
- Making Ahead:
- Bake biscuits in advance. Warm them in the oven and assemble when ready to serve.
Step 8: Frequently Asked Questions
Q1: Can I use frozen strawberries?
A1: Fresh is ideal for texture. Thawed frozen berries can be used but may produce more liquid.
Q2: Are there gluten-free options?
A2: Substitute a quality gluten-free flour blend for the biscuits.
Q3: How do I store leftover biscuits?
A3: Keep in an airtight container at room temperature for up to 2 days. Reheat slightly before serving.
Conclusion
Strawberry Shortcake brings a sweet and summery dessert to the table, thanks to tender biscuits, succulent strawberries, and fluffy whipped cream. By focusing on properly macerated berries, chilled biscuit dough, and careful assembly, you’ll create a light yet satisfying treat that showcases the freshness of its ingredients in every layered bite.
