Why Make This Recipe

Fresh Strawberry Shortcake is a classic dessert that brings joy to any gathering. It’s light, fruity, and perfect for summer when strawberries are at their best. This recipe is easy to follow and allows you to create delicious shortcakes topped with luscious strawberries and whipped cream. Whether it’s a picnic, a birthday party, or just a treat for yourself, this dessert never disappoints.

How to Make Fresh Strawberry Shortcake

Ingredients:

1 lb fresh strawberries, hulled and sliced
1/4 cup granulated sugar (for berries)
2 cups all-purpose flour
1/4 cup granulated sugar (for shortcakes)
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cubed
2/3 cup cold heavy cream (for shortcakes)
1 teaspoon vanilla extract (divided)
1 cup cold heavy cream (for whipped cream)
2 tablespoons powdered sugar
Optional: coarse sugar for sprinkling, lemon zest for berries, extra vanilla for berries

Directions:

Wash, hull, and slice the strawberries. Toss them with 1/4 cup of sugar and a splash of vanilla if desired. Let them sit while you prepare the shortcakes.
In a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt.
Add the cold, cubed butter and cut it into the flour using a pastry cutter, two forks, or your fingertips until the mixture resembles coarse breadcrumbs with some pea-sized pieces.
Pour in 2/3 cup of cold heavy cream and 1 teaspoon of vanilla extract. Stir gently until the dough just comes together. Do not overmix.
Turn the dough onto a floured surface and pat it into a 1-inch thick rectangle. Cut out 6-8 rounds using a biscuit cutter or glass. Place them on a parchment-lined baking sheet, about 2 inches apart.
Brush the tops with a little cream and sprinkle with coarse sugar if desired.
Bake at 425°F for 13-15 minutes, until golden brown.
While the shortcakes bake, whip 1 cup of cold heavy cream with 2 tablespoons of powdered sugar and 1/2 teaspoon of vanilla until soft peaks form.
Let shortcakes cool for a few minutes, then split them in half horizontally.
Spoon strawberries and their syrup onto the bottom half, top with whipped cream, and crown with the top half. Add more berries and cream if desired. Serve immediately.

How to Serve Fresh Strawberry Shortcake

Serve Fresh Strawberry Shortcake as a delightful dessert at gatherings. Place individual servings on plates with the shortcake topped with fresh strawberries and whipped cream. You can also add a sprig of mint for a touch of color and flavor. Enjoy it right after making for the best taste and texture!

How to Store Fresh Strawberry Shortcake

Fresh Strawberry Shortcake is best eaten the same day it’s made. However, if you have leftovers, you can store the components separately. Keep the strawberries in an airtight container in the fridge for up to 2 days. The shortcakes can be stored in a separate container at room temperature for up to 2 days. Whipped cream should be kept in the fridge and used within a day.

Tips to Make Fresh Strawberry Shortcake

Use fresh, ripe strawberries for the best flavor.
Don’t overmix the dough for the shortcakes; keep it light and fluffy.
If you like a sweeter topping, feel free to add more sugar to the whipped cream.
For added flavor, consider adding a bit of lemon zest to the strawberries.

Variation

You can make this recipe gluten-free by using a gluten-free baking blend instead of all-purpose flour. For a healthier option, consider using yogurt instead of whipped cream or trying coconut cream for a dairy-free version.

FAQs

1. Can I use frozen strawberries?
Yes, you can use frozen strawberries, but they may not have the same texture or flavor as fresh ones. Thaw and drain them before using.

2. How can I make the shortcakes ahead of time?
You can prepare the shortcakes in advance and store them in an airtight container at room temperature. Just assemble the dessert just before serving.

3. What can I serve with Fresh Strawberry Shortcake?
You can serve it with a scoop of vanilla ice cream or alongside a cup of fresh berries for added flavor and freshness.