Homemade Strawberry Shortcake

Howdy foodies! Today, I have a delicious and easy recipe for Strawberry Shortcake that will have your taste buds dancing with joy.

Over the years, I have made countless batches of Strawberry Shortcake. While this recipe is fairly straightforward, there are a few tips and tricks that can take your shortcake to the next level.

First and foremost, it's important to use fresh, high-quality ingredients. When it comes to strawberries, look for berries that are plump, bright red, and sweet. If your berries are lacking in flavor, you can always toss them with a little sugar to bring out their natural sweetness.

When making the shortcake dough, it's important to handle the dough as little as possible. Overworking the dough can result in tough, dense shortcakes. I like to use a pastry blender to cut the butter into the dry ingredients until the mixture resembles coarse crumbs. Then, I add the buttermilk and stir until just combined.

Another tip for achieving light and fluffy shortcakes is to use cold butter and buttermilk. I usually keep my butter in the fridge until I'm ready to use it, and I keep the buttermilk in the fridge until the very last minute.

When it comes to assembling the shortcakes, I like to slice the strawberries and let them sit for a few minutes with a little sugar to macerate. This brings out the juices and makes for an extra flavorful topping.

And last but not least, don't forget the whipped cream! I like to whip my own cream, as it tastes so much better than the store-bought stuff. Simply pour some heavy cream into a chilled mixing bowl, add a little sugar and vanilla extract, and whip until stiff peaks form.

With these tips in mind, you'll be well on your way to making the most delicious Strawberry Shortcake ever. Happy baking!

Ingredients

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, cold and cut into small pieces
• 2/3 cup buttermilk
• 1 tsp vanilla extract
• 2 cups fresh strawberries, hulled and sliced
• Whipped cream for topping

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. Add the cold butter pieces to the dry ingredients and use a pastry blender or your fingers to mix until the mixture resembles coarse crumbs.
3. In a separate bowl, whisk together the buttermilk and vanilla extract.
4. Pour the buttermilk mixture into the dry ingredients and stir until just combined.
5. Use a cookie scoop or a spoon to drop the dough onto the prepared baking sheet.
6. Bake for 15-20 minutes or until the tops are golden brown.
7. Let the shortcakes cool completely before slicing in half.
8. Top each shortcake with a generous helping of sliced strawberries and whipped cream.

Baking tip

For best results, be sure to use cold butter and buttermilk. This will help the shortcakes rise and become light and fluffy.

Most Asked Questions

Q1.Can I use frozen strawberries instead of fresh? 

A: While fresh strawberries are ideal for this recipe, you can use frozen strawberries in a pinch. Simply thaw them out and drain off any excess liquid before using.


Q2.What is the difference between shortcake and biscuit dough? 

A: While both shortcake and biscuit doughs are similar in texture and flavor, shortcake dough typically contains more sugar and less fat than biscuit dough. This gives it a slightly sweeter, more cake-like flavor.


Q3.How can I make my shortcakes rise more? 

A: To ensure that your shortcakes rise properly, make sure your baking powder and baking soda are fresh. You can also try cutting your butter into smaller pieces, as this can help create more air pockets in the dough.


Q4.Can I make the shortcake dough ahead of time? 

A: Yes! You can make the shortcake dough up to a day in advance and store it in the fridge until you're ready to bake. Just be sure to wrap it tightly in plastic wrap or a reusable silicone bag to prevent it from drying out.


Q5.Can I use a different type of fruit instead of strawberries? 

A: Absolutely! While strawberries are a classic choice for shortcake, you can use any type of fruit you like. Some popular alternatives include blueberries, raspberries, and peaches. Just be sure to adjust the amount of sugar you add to the fruit based on its natural sweetness.

Thanks for stopping by and happy baking!