Strawberry Shortcake
Strawberry Shortcake: A Sweet Slice of Summer
Have you ever had that day when the sun is shining and the smell of strawberries is everywhere? This Strawberry Shortcake recipe makes me remember those moments. There’s nothing summer can do better than a sweet dessert like this, especially when strawberries are in season. Those days you used to spend with your family in the garden, eating them with your loved ones. With this recipe, I wanted to share with you a memory of those beautiful times.
Why This Recipe is Special
This Strawberry Shortcake stands out in two ways. First, it’s light and easy to make. Not only that, but the summer strawberries give it a delicious flavor. And I always like to add a little vanilla to the whipped cream to give it a special flavor. You have to try it to see.
Ingredients:
- For the Shortcake:
- 2 cups all-purpose flour
- 1/4 cup sugar (plus extra for sprinkling)
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter (cold and cubed)
- 3/4 cup heavy cream (plus more for brushing)
- 1 tsp vanilla extract
- For the Strawberry Filling:
- 2 cups fresh strawberries (hulled and sliced)
- 1/4 cup sugar
- For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
How to Make Strawberry Shortcake
1. Prepare the Strawberries:
We’ll start with the strawberries, cut them up, and add sugar. Let them sit in the refrigerator for at least half an hour to release their juices, creating a delicious, unique sauce.
2. Make the Shortcake:
Preheat oven to 400°F (200°C). In a large bowl, mix flour with sugar, baking powder, and salt. Then add the cold butter and cut it into the center of the mixture until it forms small pieces. Next, add the cream and vanilla, and mix until you get a dough.
Roll out the dough on a flat surface and shape it into a rectangle with your hands. Use a circle cutter to cut the dough and bake for 12-15 minutes, until golden brown.
3. Whip the Cream:
While you’re waiting for the cake, prepare the frosting: Whip the heavy cream with the sugar and vanilla until light and thick. Let it cool for the best results.
4. Assemble the Shortcake:
After the cake has cooled completely, carefully cut it in half. Place some strawberries and their juice in the lower half, then add whipped cream. Cover the upper half and decorate it with lots of strawberries and cream.
5. Serve and Enjoy!
Serve immediately and enjoy with family or friends during special times.
Serving & decoration:
Every time I get new ideas for presenting this cake in a special way, I go back to my childhood memories of watching my mom make strawberry cake. I was always delighted by her beautiful decorations. For me, decoration is not just the final look, but an expression of love and the small details that make every bite special. You can present this cake in a simple or unusual way, depending on the occasion and mood.
If you want it to look more luxurious, try adding a little whipped cream on top, and garnishing it with fresh strawberries, or even strawberry slices on the edges. Adding a touch of powdered sugar on top makes it look sweeter and more attractive. I like to add a delicious strawberry sauce on top, to give it an extra touch of flavor and color. Or try garnishing it with lightly toasted almonds for a wonderful combination of softness and crunch. No matter what you serve, the important thing is that you serve it with heart, just like Maria always does.
(FAQs) About Strawberry Shortcake
How do we know if the cake is cooked well?
The best way to know is to insert a wooden stick into the middle of the cake. If it comes out dry or with some regular cake on it, it is ready.
Can strawberries be replaced with another fruit?
Sure! You can substitute strawberries with raspberries, banana slices, or any seasonal fruit.
Can you keep the cake in the refrigerator?
Yes, you can keep the cake in the refrigerator for several days, but we recommend that you take it out for a while before serving so that it returns to its normal temperature.
How do you add whipped cream without it running?
The best way is to use cold butter with whipped cream in the whipping process, which maintains its consistency.
This Strawberry Shortcake is a delightful dessert that’s perfect for any celebration. Easy to make, delicious, and full of summer memories, you’ll find joy in every bite.
With love,
Maria
Strawberry Shortcake: A Sweet Slice of Summer
Equipment
- Mixing bowls For combining ingredients
- Baking sheet To bake the shortcakes
- Pastry cutter Or use a knife to cut in butter
- Rolling Pin Optional, to flatten the dough
- Round cutter To shape the shortcakes (2-3 inch)
- Hand mixer Or whisk, to whip the cream
- Cooling rack To let the shortcakes cool evenly
Ingredients
For the Shortcake:
- 2 cups all-purpose flour
- ¼ cup sugar plus extra for sprinkling
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup unsalted butter cold and cubed
- ¾ cup heavy cream plus more for brushing
- 1 tsp vanilla extract
For the Strawberry Filling:
- 2 cups fresh strawberries hulled and sliced
- ¼ cup sugar
For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Marinate the Strawberries:Slice the strawberries and toss with sugar. Let sit in the fridge for at least 30 minutes.
- Make the Shortcake:Preheat oven to 400°F (200°C). Mix flour, sugar, baking powder, and salt.Cut in the cold butter until crumbly. Add cream and vanilla and mix until dough forms.
- Shape & Bake:Roll out dough to about 1-inch thickness. Cut into rounds, place on baking sheet.Brush tops with cream and sprinkle with sugar. Bake 12–15 minutes until golden.
- Whip the Cream:Beat the cream, powdered sugar, and vanilla until soft peaks form. Chill until ready.
- Assemble:Slice the shortcakes in half. Layer strawberries and whipped cream, then top with more strawberries and cream. Serve immediately.
