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There is something utterly delightful about Easy Strawberry Shortcake: The Perfect Summer Dessert Recipe that makes it an absolute must-have when warm weather rolls around. This classic dessert brings together the delicate sweetness of fresh, juicy strawberries with fluffy, buttery shortcake biscuits and a cloud of luscious whipped cream. Each bite bursts with bright flavors and contrasting textures, creating a refreshing and satisfying treat that feels both nostalgic and wonderfully indulgent. If you’re looking for a dessert that’s simple to make yet endlessly charming, this recipe will quickly become your go-to for summer gatherings and sweet moments alike.
Ingredients You’ll Need
The magic of this Easy Strawberry Shortcake: The Perfect Summer Dessert Recipe starts with a handful of straightforward ingredients that work together perfectly—you’ll find that each one plays a crucial role in balancing sweetness, texture, and flavor.
- 2 cups all-purpose flour: The base that brings structure to your tender shortcakes.
- 1/4 cup granulated sugar: Adds a touch of sweetness to the biscuit dough.
- 1 tablespoon baking powder: Ensures your shortcakes rise beautifully and stay fluffy.
- 1/2 teaspoon baking soda: Gives a little extra lift and tenderness to the biscuits.
- 1/2 teaspoon salt: Balances sweetness and enhances all the flavors.
- 1/2 cup (1 stick) cold unsalted butter, cubed: Creates flakiness and richness in the shortcakes.
- 3/4 cup cold buttermilk: Adds moisture and a subtle tang that makes the cakes tender.
- 2 tablespoons heavy cream: Used for brushing to give the shortcakes a golden, shiny crust.
- Turbinado sugar (optional): For sprinkling on top to add a lovely crunch and sparkle.
- 2 pounds fresh strawberries, hulled and sliced: The star fruit—juicy, sweet, and vibrant in color.
- 1/2 cup granulated sugar (plus more to taste): Sweetens the strawberries as they macerate.
- 1 tablespoon lemon juice: Brightens the strawberries and balances sweetness.
- 2 cups cold heavy cream: Whipped into a fluffy topping that’s simply irresistible.
- 1/4 cup powdered sugar (or more to taste): Sweetens and stabilizes the whipped cream.
- 1 teaspoon vanilla extract: Adds warmth and depth to the whipped cream.
How to Make Easy Strawberry Shortcake: The Perfect Summer Dessert Recipe
Step 1: Prepare the Strawberries
Begin by washing and hulling 2 pounds of fresh strawberries—this fresh fruit is the heart of the dessert. Slice them about a quarter-inch thick for the perfect balance of texture. Toss the slices with 1/2 cup of granulated sugar and a tablespoon of lemon juice, then let them sit at room temperature for at least 30 minutes. This simple maceration process draws out the natural juices, creating a syrupy goodness that will soak right into the shortcakes, making each bite juicy and flavorful.
Step 2: Make the Shortcake Dough
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Whisk together the dry ingredients—flour, sugar, baking powder, baking soda, and salt—in a large bowl. Then add the cold, cubed butter, cutting it into the flour mixture using a pastry blender or your fingertips until the butter pieces are about the size of peas. This step is crucial for getting those delightful flaky layers.
Step 3: Combine and Shape
Gradually pour in the cold buttermilk, stirring just until the dough comes together—be careful not to overmix, or you risk dense biscuits instead of fluffy delights. Lightly flour your workspace and gently pat the dough into a 3/4-inch thick circle or rectangle. Cut out biscuits using a 2 1/2-inch cutter, pressing straight down without twisting to get clean edges. Re-roll scraps for extra biscuits.
Step 4: Bake the Shortcakes
Arrange the biscuits on the baking sheet, leaving about an inch between each. Brush the tops with heavy cream and sprinkle with turbinado sugar if desired—this adds a tempting sparkle and a bit of crunch. Bake for 12 to 15 minutes until golden brown and cooked through. Let them cool slightly on the sheet before transferring to a wire rack to finish cooling.
Step 5: Whip the Cream
Chill your mixing bowl and whisk attachment in the freezer for at least 15 minutes to help the cream whip faster. Pour in the cold heavy cream, add powdered sugar and vanilla extract, then whip on medium speed until stiff peaks form. This whipped cream topping is the final creamy touch that makes this recipe shine like no other dessert during summer days.
Step 6: Assemble Your Shortcakes
Carefully split each biscuit in half horizontally. Spoon a generous helping of the macerated strawberries and their lush juices onto the bottom biscuit, followed by a big dollop of the freshly whipped cream. Cap it with the biscuit top, and if you want to get fancy, finish with a few extra strawberry slices or a dusting of powdered sugar. Serve immediately and watch everyone’s face light up with joy!
How to Serve Easy Strawberry Shortcake: The Perfect Summer Dessert Recipe
Garnishes
While the classic presentation is stunning on its own, adding a few fresh mint leaves or a sprinkle of powdered sugar gives it a little extra magic. A drizzle of homemade strawberry syrup or balsamic glaze can add an intriguing tangy twist to elevate the flavors even further.
Side Dishes
This dessert pairs beautifully with light, refreshing accompaniments such as a crisp green salad with a citrus vinaigrette or a scoop of creamy vanilla ice cream for those who crave extra indulgence. Fresh fruit sorbets or chilled champagne also complement the sweet and creamy notes wonderfully, turning your dessert into a full summer celebration.
Creative Ways to Present
For a fun twist, turn your Easy Strawberry Shortcake: The Perfect Summer Dessert Recipe into individual parfaits layered in clear glasses or mason jars. This makes serving hassle-free at larger gatherings and adds a charming visual appeal. Alternatively, using mini biscuit cutters for bite-sized versions can create adorable, crowd-pleasing finger foods for any party.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, it’s best to store the biscuits separately from the strawberries and whipped cream in airtight containers. This prevents the biscuits from becoming soggy and keeps each component tasting fresh and delightful.
Freezing
The shortcake biscuits freeze beautifully. Once baked and cooled, wrap them tightly in plastic wrap and place in a freezer bag. When ready to enjoy, thaw at room temperature and warm slightly in the oven. However, the strawberries and whipped cream are best used fresh for optimal texture and flavor.
Reheating
To recapture that freshly baked warmth, reheat leftover biscuits in a 350°F oven for about 5-8 minutes. Avoid microwaving, as it can make them tough or chewy. Once warmed, reassemble with fresh strawberries and whipped cream for an effortless dessert that tastes like it was made just now.
FAQs
Can I use frozen strawberries for this recipe?
While fresh strawberries deliver the best texture and flavor, frozen strawberries can work in a pinch. Thaw them thoroughly and drain excess liquid before macerating to avoid making the shortcakes soggy.
Is there a dairy-free alternative for the whipped cream?
Absolutely! Coconut cream whipped with a little powdered sugar and vanilla extract makes a fantastic dairy-free substitute that still provides that rich, creamy topping you crave.
How do I make sure the shortcakes come out flaky?
Keep your butter and buttermilk cold and avoid overmixing the dough. Cutting the butter into pea-sized pieces creates layers that puff up into flaky biscuits once baked.
Can I prepare any components ahead of time?
You can macerate the strawberries up to a day ahead and keep them refrigerated. Make the shortcakes and whipped cream closer to serving time for best results, but the biscuits can also be baked in advance and reheated as needed.
What is the best way to slice the biscuits?
Use a sharp serrated knife or dental floss to split the biscuits horizontally. This helps avoid squashing the biscuits, keeping them light and airy inside.
Final Thoughts
Making Easy Strawberry Shortcake: The Perfect Summer Dessert Recipe is truly a joy from start to finish, and the reward is a plate full of sweet, summery happiness that feels like sunshine in every bite. Whether you’re sharing with family, friends, or savoring it solo, this dessert radiates warmth and comfort with its fresh ingredients and classic flavors. So roll up your sleeves, grab those strawberries, and treat yourself to this timeless celebration of summer!
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Easy Strawberry Shortcake: The Perfect Summer Dessert Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Easy Strawberry Shortcake recipe is the perfect summer dessert featuring tender homemade biscuits, sweet macerated strawberries, and fluffy whipped cream. It’s a classic, refreshing treat that’s simple to make and sure to impress.
Ingredients
For the Biscuits
- 2 cups all-purpose flour, plus more for dusting
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 3/4 cup cold buttermilk
- 2 tablespoons heavy cream, for brushing
- Turbinado sugar, for sprinkling (optional)
For the Strawberries
- 2 pounds fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar, plus more to taste
- 1 tablespoon lemon juice
For the Whipped Cream
- 2 cups heavy cream, cold
- 1/4 cup powdered sugar, or more to taste
- 1 teaspoon vanilla extract
Instructions
- Prepare Strawberries: Wash and hull the strawberries, then slice them about 1/4 inch thick. In a large bowl, combine the sliced strawberries with 1/2 cup granulated sugar and 1 tablespoon lemon juice, stirring gently. Cover and let them sit at room temperature for 30 minutes to 1 hour, stirring occasionally. Taste and add more sugar if needed to sweeten.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together 2 cups flour, 1/4 cup sugar, baking powder, baking soda, and salt until evenly combined.
- Cut in Butter: Add the cold, cubed butter to the dry ingredients and cut it in using a pastry blender or fingertips until pea-sized pieces remain. This helps create flaky biscuits.
- Add Buttermilk: Gradually pour in the cold buttermilk and stir gently until just combined, being careful not to overmix as this can toughen biscuits.
- Form Dough and Cut Biscuits: Lightly flour a clean surface and turn the dough out onto it. Gently pat it into a 3/4-inch thick circle or rectangle. Using a 2 1/2-inch biscuit cutter or sharp knife, cut out biscuits by pressing straight down without twisting. Re-roll scraps as needed.
- Prepare Biscuits for Baking: Place the cut biscuits on the prepared baking sheet with about 1 inch of space between each. Brush the tops with 2 tablespoons heavy cream and sprinkle with turbinado sugar if desired for a crunchy topping.
- Bake Biscuits: Bake in the preheated oven for 12-15 minutes until the biscuits are golden brown and cooked through. Remove and let cool on the baking sheet for a few minutes before transferring to a wire rack.
- Chill Bowl and Whisk: Place the mixing bowl and whisk or beaters in the freezer for at least 15 minutes to chill. This helps the cream whip better.
- Whip Cream: Pour the cold heavy cream into the chilled bowl, then add powdered sugar and vanilla extract. Whip on medium speed until stiff peaks form, taking care not to overwhip the cream. Taste and adjust sweetness or vanilla if desired. Keep refrigerated until ready to use.
- Assemble Shortcakes: Carefully split each biscuit horizontally. Place the bottom half on a plate, then spoon a generous amount of the macerated strawberries and their juice over it. Add a dollop of whipped cream on the strawberries, then top with the biscuit’s upper half.
- Garnish and Serve: Garnish with extra strawberry slices or a dusting of powdered sugar, if desired. Serve immediately to enjoy the fresh flavors and flaky textures at their best.
Notes
- Make sure butter and buttermilk are cold for the best biscuit texture.
- Do not overmix the biscuit dough to keep it tender and flaky.
- If you do not have turbinado sugar, regular granulated sugar can be used for sprinkling.
- Allowing the strawberries to macerate enhances their natural sweetness and juice.
- Whip the cream just until stiff peaks form to avoid it turning into butter.
- The biscuits are best eaten the day they are made for optimal freshness.
