Classic Strawberry Shortcake
Classic Strawberry Shortcake is one of my favorite desserts to make. Whenever summer rolls around, I can’t wait to whip up this delightful treat. The combination of tender, flaky biscuits, juicy strawberries, and sweet whipped cream always makes my heart sing. I remember the first time I made Classic Strawberry Shortcake for my family; the joy on their faces was priceless. It’s a simple recipe, but it feels like a special occasion every time I serve it.
Preparing the Strawberries
To start with Classic Strawberry Shortcake, I always begin by prepping the strawberries. I quarter about six cups of fresh strawberries and sprinkle them with sugar. Then, I cover them and let them chill in the fridge for half an hour. This step is crucial because it allows the strawberries to release their juices and become wonderfully sweet. The bright red color and sweet aroma fill my kitchen, making it hard to resist sneaking a taste!
Making the Biscuits
Next comes the best part—baking the biscuits! I mix together flour, baking powder, and a bit of sugar before cutting in cold butter until the mixture looks like coarse crumbs. The cold buttermilk gives the dough its rich flavor. I gently fold it together, careful not to overmix. When I roll out the dough and cut out the biscuits, I can already picture how they will rise beautifully in the oven. After about 20 minutes, they come out golden brown, and I brush them with a touch of cream for that extra shine.
Assembling the Shortcake
Once the biscuits have cooled, it’s time to assemble the Classic Strawberry Shortcake! I slice each biscuit in half and layer them with the sweet strawberries and a generous dollop of whipped cream. The first bite is heavenly—the warm biscuit, fresh strawberries, and creamy topping create a perfect harmony of flavors. I serve it immediately, and watching everyone enjoy this classic dessert always fills me with joy. There’s something so special about sharing a homemade treat that brings people together, and Classic Strawberry Shortcake does just that.
Table of Contents
Chef’s Notes- Classic Strawberry Shortcake
- Cold Ingredients: Make sure your butter and buttermilk are as cold as possible. This helps create flaky layers in the biscuits.
- Avoid Overmixing: When mixing the dough, fold gently until just combined. Overmixing can lead to tough biscuits.
- Biscuit Cutting: For cleaner cuts, dip your biscuit cutter in flour before cutting the dough. This prevents sticking and ensures nice, even edges.
- Storage Tip: If you have leftover shortcakes, store the components separately to maintain texture. Assemble right before serving.
- Flavor Variations: Experiment with adding lemon zest or fresh herbs like mint to the whipped cream for a unique flavor twist.
FAQs- Classic Strawberry Shortcake
Can I make the biscuits ahead of time?
Yes, you can make the biscuits a day in advance. Store them in an airtight container at room temperature. Reheat slightly in the oven before serving.
What if I don’t have buttermilk?
You can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk. Let it sit for 5-10 minutes to thicken before using.
How do I store leftover strawberry shortcake?
Store biscuits and strawberries separately in the fridge. Assemble the shortcakes just before serving to keep the biscuits from getting soggy.
Can I use frozen strawberries?
Fresh strawberries are recommended for the best flavor and texture, but if using frozen, thaw them and drain excess liquid to prevent sogginess.
What can I use instead of heavy cream for the whipped topping?
Coconut cream can be a great dairy-free alternative. You can also use a non-dairy whipped topping for a lighter option.