Classic Strawberry Shortcake With Fresh Cream
Highlighted under: Comfort Desserts
When I think of summer desserts, nothing beats a Classic Strawberry Shortcake With Fresh Cream. The perfect balance of sweet, juicy strawberries layered on a fluffy biscuit and topped with freshly whipped cream is an absolute delight. I love gathering with friends on warm evenings, sharing this delicious treat while reminiscing about fun memories. Preparing this dessert is simple, and it’s always a crowd-pleaser at any gathering or family meal. It’s a recipe that reminds me of lazy afternoons and the joys of home-cooked goodness.
Each summer, I relish creating this Classic Strawberry Shortcake; the aroma of baking biscuits fills my kitchen and sets the stage for delightful memories. I took extra care in choosing the ripest strawberries, and my tip for you is to let them macerate with sugar for at least 30 minutes. It enhances their natural sweetness and creates a lovely syrup that seeps into the biscuit layers.
Bringing this dessert together is such a joy! I find that using cold ingredients for the cream gives it the ideal texture. Whipping it just until soft peaks form keeps it airy and light. Serve it immediately for the best experience, and don’t be afraid to load on the strawberries; they deserve to shine in this classic dish!
Why You'll Love This Recipe
- Sweet, juicy strawberries layered over fluffy biscuits.
- Rich and creamy homemade whipped cream to complement the dish.
- Perfect for summer gatherings and celebrations with family and friends.
Understanding the Ingredients
The key to a successful Classic Strawberry Shortcake lies in the quality of your ingredients. When selecting strawberries, look for berries that are vibrant red, firm, and fragrant. These fresh strawberries provide not just sweetness but also a juicy texture that will blend beautifully with the fluffy shortcake and creamy topping. If strawberries are out of season, you can substitute with other berries like raspberries or blueberries, though the flavor profile will change slightly.
The butter in the shortcake is crucial for achieving a flaky texture. Be sure to use unsalted butter, as this allows you to control the saltiness of the dish precisely. Cold butter is essential; it should be cut into flour until you see pea-sized pieces. This method traps air in the dough, leading to a lighter shortcake that rises beautifully in the oven.
Mastering Whipped Cream
For the whipped cream, using heavy cream is vital as it has a higher fat content, allowing it to whip up fluffy and stable peaks. While beating the cream, ensure that your bowl and beaters are cold; this helps in achieving the desired consistency more quickly. If you prefer a lightly sweetened cream, adjust the powdered sugar to your taste, but remember that the strawberries already add a significant amount of sweetness.
If you want to add an extra layer of flavor to your whipped cream, consider infusing it with a touch of almond extract or lemon zest. These additions provide a delightful twist that can elevate the dessert's profile. Always serve the whipped cream immediately after whipping for the best texture, as it can deflate if left to sit for too long.
Ingredients
Ingredients
For the Shortcake:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup heavy cream
For the Strawberry Filling:
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
For the Whipped Cream:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
Instructions
Prepare the Strawberries
In a mixing bowl, combine sliced strawberries, granulated sugar, and vanilla extract. Stir gently and let sit for 30 minutes for the juices to accumulate.
Make the Shortcake
Preheat your oven to 425°F (220°C). In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the heavy cream until just combined. Turn the dough onto a floured surface, gently knead 5 or 6 times, then pat into a 1-inch thick circle.
Bake the Shortcake
Cut the dough into rounds, place them on a baking sheet lined with parchment paper, and bake for 12-15 minutes or until golden brown. Let cool.
Whip the Cream
In a mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Assemble the Shortcake
Slice the shortcake in half horizontally. Spoon a layer of strawberries with their juices onto the bottom half, add a generous amount of whipped cream, and top with the other half of the shortcake. Finish with more strawberries and cream on top.
Pro Tips
- Use chilled bowls and beaters for whipping cream to achieve the best texture. For extra flavor, consider adding a dash of almond extract to the whipped cream.
Make-Ahead Tips
To save time on a busy day, you can prepare the strawberry filling in advance. Once the strawberries are mixed with sugar and vanilla, store them in an airtight container in the refrigerator for up to 24 hours. This allows the flavors to meld and can make the shortcake even more delicious when you assemble it later.
For the shortcake, consider baking the biscuits a day ahead. Once cooled, wrap them tightly in plastic wrap to keep them moist. You can reheat them briefly in the oven at 350°F (175°C) for 5-7 minutes, ensuring they are warm and inviting when it’s time to serve.
Serving Suggestions
When it comes to serving your Classic Strawberry Shortcake, presentation is key! For a rustic look, simply slice the shortcake in half and pile the strawberries and whipped cream from the center. Alternatively, you can serve individual portions by cutting the biscuits into rounds and layering them with strawberries and cream in clear glasses, creating a beautiful parfait effect.
For an additional layer of flavor, consider drizzling a balsamic reduction over the strawberries before serving. The acidity of the balsamic enhances the sweetness of the strawberries and adds a sophisticated touch to your dessert. Enjoy your shortcake with a refreshing glass of lemonade or iced tea to complete the summer experience.
Questions About Recipes
→ Can I make the shortcake in advance?
Yes, you can prepare the shortcakes a day in advance. Store them in an airtight container and assemble just before serving.
→ What can I substitute for strawberries?
You can use other berries like blueberries, raspberries, or blackberries, depending on what's in season.
→ How do I store leftovers?
Store any leftovers covered in the refrigerator for up to 2 days, but it’s best enjoyed fresh.
→ Can I freeze the shortcake?
Yes, freeze the baked shortcakes (without toppings) in an airtight container for up to 3 months. Thaw at room temperature before serving.
Classic Strawberry Shortcake With Fresh Cream
When I think of summer desserts, nothing beats a Classic Strawberry Shortcake With Fresh Cream. The perfect balance of sweet, juicy strawberries layered on a fluffy biscuit and topped with freshly whipped cream is an absolute delight. I love gathering with friends on warm evenings, sharing this delicious treat while reminiscing about fun memories. Preparing this dessert is simple, and it’s always a crowd-pleaser at any gathering or family meal. It’s a recipe that reminds me of lazy afternoons and the joys of home-cooked goodness.
What You'll Need
For the Shortcake:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 1 cup heavy cream
For the Strawberry Filling:
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
For the Whipped Cream:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
How-To Steps
In a mixing bowl, combine sliced strawberries, granulated sugar, and vanilla extract. Stir gently and let sit for 30 minutes for the juices to accumulate.
Preheat your oven to 425°F (220°C). In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the heavy cream until just combined. Turn the dough onto a floured surface, gently knead 5 or 6 times, then pat into a 1-inch thick circle.
Cut the dough into rounds, place them on a baking sheet lined with parchment paper, and bake for 12-15 minutes or until golden brown. Let cool.
In a mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Slice the shortcake in half horizontally. Spoon a layer of strawberries with their juices onto the bottom half, add a generous amount of whipped cream, and top with the other half of the shortcake. Finish with more strawberries and cream on top.
Extra Tips
- Use chilled bowls and beaters for whipping cream to achieve the best texture. For extra flavor, consider adding a dash of almond extract to the whipped cream.
Nutritional Breakdown (Per Serving)
- Calories: 380 kcal
- Total Fat: 26g
- Saturated Fat: 15g
- Cholesterol: 195mg
- Sodium: 85mg
- Total Carbohydrates: 32g
- Dietary Fiber: 3g
- Sugars: 24g
- Protein: 6g