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Strawberry shortcake is a classic dessert that is perfect for any occasion. With its sweet and tangy flavors, it’s sure to be a hit with everyone. In this article, we will show you step-by-step how to make strawberry shortcake from scratch. Follow along with us and you’ll be savoring this delicious dessert in no time!
- 2 cups all-purpose flour
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1/2 cup unsalted butter, cold
- 1 large egg
- 1/2 cup heavy cream
- 2 teaspoons vanilla extract
- 4 cups fresh strawberries, sliced
- 1/4 cup sugar
- 1 tablespoon lemon juice
- Whipped cream, for serving
Step 1: Preheat the oven
Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
Step 2: Make the biscuit dough
In a large bowl, whisk together the flour, baking powder, salt, and sugar. Cut the butter into small cubes and add it to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs.
In a small bowl, whisk together the egg, heavy cream, and vanilla extract. Add the egg mixture to the flour mixture and stir until just combined.
Step 3: Shape the dough
Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick round. Cut the dough into 6-8 equal wedges and place them on the prepared baking sheet.
Step 4: Bake the biscuits
Bake the biscuits for 18-20 minutes, or until golden brown. Transfer the biscuits to a wire rack and let them cool completely.
Step 5: Make the strawberry filling
In a medium bowl, combine the sliced strawberries, sugar, and lemon juice. Let the mixture sit for at least 10 minutes, stirring occasionally, until the strawberries release their juices and the sugar has dissolved.
Step 6: Assemble the shortcakes
Using a serrated knife, split each biscuit in half horizontally. Spoon some of the strawberry mixture onto the bottom half of each biscuit, then top with a dollop of whipped cream. Place the top half of the biscuit back on top and serve immediately.
- Be sure to use cold butter when making the biscuit dough. This will help to create a flaky texture.
- If you don’t have heavy cream, you can use half-and-half or whole milk instead.
- To make whipped cream, beat 1 cup of heavy cream with 2 tablespoons of sugar and 1 teaspoon of vanilla extract until stiff peaks form.
- If you like your strawberry filling to be sweeter, you can add more sugar to taste.
|All-purpose flour||2 cups|
|Baking powder||3 teaspoons|
|Unsalted butter, cold||1/2 cup|
|Heavy cream||1/2 cup|
|Vanilla extract||2 teaspoons|
|Fresh strawberries, sliced||4 cups|
|Lemon juice||1 tablespoon|
What can I use instead of strawberries?
You can use any other fruit that you prefer, such as raspberries, blueberries, or peaches.
Can I make the biscuit dough ahead of time?
Yes, you can make the biscuit dough up to 24 hours in advance and refrigerate it until you’re ready to bake.
How do I store leftover shortcakes?
Store any leftover shortcakes in an airtight container in the refrigerator for up to 2 days.
We hope you enjoyed learning how to make strawberry shortcake from scratch. Stay tuned for more delicious recipes!