Classic Strawberry Shortcake

Alright, ready for some proper deliciousness? Fancy a shortcake recipe that's not only easy but tastes like sunshine and summer? Seriously, who doesn't love a good fresh strawberry shortcake ? I'm gonna share my go-to!

Summer on a Plate: The Magic of Shortbread Cakes

This isn't just any dessert; it’s pure comfort food. think wimbledon finals, garden parties, and happy faces. originating as a simple biscuit, the shortcake recipe evolved into the delicious treat we know and love.

This is easy-to-medium difficulty. prep takes about an hour. baking is 20- 25 minutes. the recipe makes 6-8 servings.

Why This Shortcake Recipe Homemade Is a Winner

Honestly, the best part? it tastes amazing! i mean, who can resist the combination of sweet strawberries, fluffy whipped cream, and a buttery moist shortcake recipe ? the vitamin c in the berries doesn't hurt either! it's perfect for birthdays, bbqs, or "just because" moments.

This particular best shortcake recipe is special. we use extra cold butter, which makes all the difference.

Ready to bake? Let's look at the ingredients. I promise, it's easier than you think.

Alright, let's dive into what you'll need for this shortcake recipe ! it's easier than you think. i remember the first time i tried making shortbread cakes .

..total disaster! thankfully, this one is pretty foolproof if you follow the steps.

Ingredients & Equipment

Main Ingredients

Okay, here’s the breakdown for the best shortcake recipe !

• Strawberries: 1 kg (2 pounds) fresh ones. Look for bright red, fragrant berries. Avoid any that look bruised.
• Sugar (for strawberries): 50-75g (1/4 - 1/3 cup). Granulated is perfect.
• Lemon juice: 1 tablespoon . Freshly squeezed is always best.
• Flour: 255g (2 cups) all-purpose, plus extra for dusting.
• Sugar (for shortcakes): 50g (1/4 cup) granulated.
• Baking powder: 1 tablespoon . Make sure it's fresh!
• Salt: 1/2 teaspoon .
• Butter: 115g (1 stick), unsalted, and ice cold . Cut it into small cubes. Seriously, the colder the better for that moist shortcake recipe texture.
• Heavy cream: 120ml (1/2 cup), plus more for brushing the tops.
• Milk: 60ml (1/4 cup).
• Heavy cream (for whipped cream): 480ml (2 cups), cold.
• Powdered sugar: 30-45g (2-3 tablespoons).
• Vanilla extract: 1 teaspoon .

Seasoning Notes

Spices? Not really needed here. The strawberries are the star. However, a tiny pinch of nutmeg in the shortcake dough can be nice.

For a little extra oomph, add some lemon zest to the dry ingredients. trust me, it’s a game changer for your homemade shortcake recipe ! vanilla extract in the whipped cream is essential.

If you're out of vanilla, a tiny splash of almond extract can work in a pinch.

Equipment Needed

Nothing too fancy required for this recipe for shortcake !

• Large bowl
• Small bowl
• Pastry blender or food processor (optional) - I actually prefer using my hands.
• Baking sheet
• Parchment paper - stops the shortcakes sticking.
• Whisk or electric mixer.
• Biscuit cutter.

You can use a glass if you don't have one, just be careful!.

That's it, basically! not too scary, right? next up, let's actually make the dough. this cake for strawberries is going to be amazing, you'll see! this homemade shortcake recipe has never failed me.

Want to know how to make shortcake ? let's do this! you'll have fresh strawberry shortcake in no time!.

Okay, let's whip up this shortcake recipe ! honestly, i've messed up a few times making this. but trust me, the end result is so worth it.

It’s the perfect cake for strawberries and a summer garden party.

Classic Strawberry Shortcake: A Baker's Delight

There's something so comforting about fresh strawberry shortcake , isn't there? This recipe gives you buttery, crumbly shortbread cakes piled high. It’s what summer dreams are made of.

Prep Like a Pro

• Essential Mise en Place : Get your strawberries sliced and sugar ready. Measure out all dry and wet ingredients for the shortcake recipe homemade .
• Time Saving Tips: Macerate the strawberries first . This lets them get super juicy while you make the dough. It takes 30 minutes to chill.
• Safety Reminder: Cold butter is key. Like, really cold. It helps create that flaky texture.

Let's Get Baking: step-by-step

1. Macerate the Strawberries: Toss 1 kg strawberries with 50-75g sugar and 1 tablespoon lemon juice. Refrigerate for at least 30 minutes .
2. Dry Ingredients: Whisk 255g flour, 50g sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt.
3. Cut in the Butter: Cut in 115g cold butter until it looks like coarse crumbs.
4. Add the Wet: Gently stir in 120ml heavy cream and 60ml milk. Don't overmix!
5. Chill Time: Wrap and chill the dough for at least 30 minutes .
6. Shape and Bake: Preheat oven to 200° C . Pat dough to 2-2.5cm thick. Cut out rounds. Brush tops with cream.
7. Bake: Bake for 20- 25 minutes , until golden brown, you want a moist shortcake recipe .
8. Whip it Up: Beat 480ml heavy cream, 30-45g powdered sugar, and 1 teaspoon vanilla until stiff peaks form.

Pro Tips from Your Pal

• My top tip? Don't skip chilling the dough! Seriously, it makes all the difference. Also, make sure that the strawberries are perfect, it can really ruin your experience.
• Avoid overmixing! That's the best shortcake recipe rule. Overmixing = tough shortcakes. No one wants that.
• make-ahead Option: You can actually bake the recipe for shortcake a day ahead. Just store them in an airtight container. Honestly, there's something about this homemade shortcake recipe that just feels like home. Give it a go!

Recipe Notes for Your Perfect Shortcake Recipe

Alright, now that we've got the nitty gritty sorted, let's dive into some extra bits that'll make your shortcake recipe homemade sing! these are my little secrets, the things i've learned from making this best shortcake recipe a million times.

Honestly, it’s all about those little tweaks that make a big difference. let's go!

Serving Suggestions: The Wow Factor

Presentation is key, right? for a rustic vibe, pile the shortbread cakes high with the strawberries and cream. it's gotta look abundant.

Or, for a more elegant approach, use a piping bag for the whipped cream. i sometimes add a sprig of mint, just to make it look a bit fancy.

A drizzle of balsamic glaze? mind blowing! a scoop of good vanilla ice cream never hurt anyone, either. try pairing your cake for strawberries with a glass of lemonade, or even better, a sparkling elderflower pressé.

It's that perfect summery combo.

Storage Tips: Keeping It Fresh

If you're not planning on devouring these beauties immediately (which, let's be real, is unlikely), here's the drill. store the shortcakes separately from the strawberries and whipped cream.

This prevents the moist shortcake recipe from becoming soggy. shortcakes will keep in an airtight container at room temperature for a day or two, or in the fridge for up to 3 days.

The macerated strawberries should be refrigerated and are best within 24 hours. freezing isn't ideal for the assembled fresh strawberry shortcake , but you can freeze the baked shortcakes.

Just wrap them tightly in cling film. when reheating, a quick blast in a warm oven will do the trick.

Variations: Putting Your Spin On It

Want to mix things up? go for it! for a dairy-free version, sub coconut cream for the heavy cream. it adds a lovely tropical note.

And swap in your favorite plant based milk. you could use blueberries or raspberries instead of strawberries or even a mix! if you’re feeling fancy, try adding a little lemon zest to the dry ingredients.

It makes the recipe for shortcake extra bright.

Nutrition Basics: The Good Stuff

Okay, i'm not a nutritionist. but it’s good to know what you’re eating, right? each serving packs a punch of energy, mainly from carbs and fats.

You'll get some vitamin c from the strawberries, and a bit of calcium from the cream. remember, everything in moderation! this how to make shortcake is a treat, not a health food, but it's a delicious way to enjoy seasonal fruit.

Right, that's all folks! Now go forth and make some amazing shortcakes! You got this!

Frequently Asked Questions

My shortcakes turned out tough! What did I do wrong?

Ah, the dreaded tough shortcake! The most common culprit is overmixing the dough. Overmixing develops the gluten in the flour, which leads to a less tender result. Just mix the wet and dry ingredients until they're just combined a few streaks of flour are okay.

Also, make sure your butter is very cold it's crucial for that flaky texture. Think of it like making a good scone; the same rules apply!

Can I make this shortcake recipe ahead of time?

You can definitely get a head start! The macerated strawberries can be made a day in advance and stored in the fridge. The shortcake dough can also be made ahead, wrapped tightly, and refrigerated for up to 24 hours (or even frozen for longer). Just be sure to let the frozen dough thaw in the fridge before baking.

The whipped cream is best made right before serving, but you can whip it a few hours ahead and keep it chilled, stabilised with a little gelatin or cornstarch to prevent weeping (like the professionals do on Bake Off!).

What are some fun variations I can try with this shortcake recipe?

Fancy a twist on the classic? Try swapping out the strawberries for other seasonal berries like blueberries, raspberries, or blackberries. A little lemon zest in the shortcake dough can brighten up the flavour.

Or, for something a bit different, add a sprinkle of cinnamon to the dry ingredients for a warm, comforting spice. You can even use a different extract to flavor the whipped cream, like almond or orange!

How should I store leftover shortcakes, and how long will they last?

Leftover shortcakes are best stored separately from the strawberries and whipped cream. Store the baked shortcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. The strawberries should be stored in a separate container in the fridge.

Assembled shortcakes are best eaten immediately, as they can get soggy. If you have leftover assembled shortcake, refrigerate it, but be aware the texture won't be as good as fresh.

Can I make this shortcake recipe dairy-free or gluten-free?

Absolutely! For a dairy-free version, use a plant based butter substitute like coconut oil or a vegan butter stick. Replace the heavy cream with full fat coconut milk (refrigerated overnight and only use the solid part), and the milk with almond or soy milk.

For a gluten-free option, use a gluten-free all-purpose flour blend, making sure it contains xanthan gum for binding. Keep an eye on the texture as gluten-free flours can sometimes be a bit drier, so you might need to add a touch more liquid.

Is there anything I can do to make the nutritional value a little bit better for this shortcake recipe?

While it's a treat, we can nudge it in a healthier direction! You can reduce the sugar in both the shortcakes and the macerated strawberries slightly. Opting for whole wheat flour in the shortcakes will add some fiber, though it will change the texture a bit.

Using Greek yogurt instead of all whipped cream will increase the protein content. Don't forget about portion control; enjoying a smaller serving allows you to savor the flavors without overdoing it!