Classic Strawberry Shortcake With Fresh Cream
Highlighted under: Easy Baking Ideas
I absolutely adore making Classic Strawberry Shortcake With Fresh Cream! This dessert encapsulates the sweet taste of summer, bringing fresh strawberries to the forefront of a delightful shortcake. The light, fluffy sponge absorbs the creamy whipped topping and the juicy strawberries, creating an irresistible combination. It’s a recipe that never fails to impress, both in taste and presentation. Whether I’m hosting a gathering or simply satisfying a sweet craving, this shortcake has become my go-to dessert for any occasion.
When I first tried making strawberry shortcake, I was surprised at how simple yet satisfying it turned out to be. The key is using fresh, ripe strawberries, which really enhances the flavor of the dessert. I often add a hint of vanilla to the whipped cream, making it even more decadent and delightful.
One crucial tip I've learned is to prepare the strawberries a little ahead of time with sugar, allowing them to macerate. This helps to intensify their sweetness and create a juicy topping that beautifully complements the soft, airy cake. It truly elevates the dessert to new heights!
Why You Will Love This Recipe
- Fresh, juicy strawberries bursting with flavor
- Light and fluffy shortcake that's easy to make
- Whipped cream that adds a rich, creamy touch
The Role of Fresh Strawberries
The key to an exceptional Classic Strawberry Shortcake lies in the quality of the strawberries. Opt for ripe, seasonal strawberries, as they are sweeter and juicier, enhancing the overall flavor of the dessert. When selecting strawberries, look for bright red color and a firm texture, as these indicators signify freshness. You can also add a touch of lemon zest when macerating the strawberries to elevate their flavor profile, providing a refreshing contrast to the sweetness.
Macerating the strawberries with granulated sugar is essential, as this process draws out their natural juices, creating a syrupy consistency that melds beautifully with the whipped cream and shortcake. I recommend letting them sit for at least 30 minutes for better flavor development. If you're preparing this dessert ahead of time, you can store the macerated strawberries in the refrigerator for a few hours, but be mindful that they will continue to release juice the longer they sit.
Perfecting Your Shortcake
Achieving the right texture in your shortcake is crucial. The dough should be light and airy, so when cutting in the butter, aim for coarse crumbs that are about the size of peas. Using cold butter is vital, as it helps create flaky layers in the shortcake once baked. Avoid over-mixing the dough after incorporating the wet ingredients; overworking it can lead to a dense final product. It's okay if the dough appears slightly shaggy—it will come together nicely when baked.
Baking temperature is also essential; make sure your oven is preheated to 425°F (220°C) before placing the shortcakes inside. A quick bake at high heat results in golden edges and a soft center. Keep an eye on them, as baking time can vary between 15 to 20 minutes depending on oven calibration. They’re done when they spring back lightly to touch and are golden brown on top.
Whipped Cream Perfection
For the whipped cream, using cold heavy cream is essential to achieve fluffy peaks. I recommend chilling your mixing bowl and beaters before whipping to ensure it whips up quickly and maintains its structure. When combining the ingredients, beat on medium speed until soft peaks form, which typically takes about 2-3 minutes. If you prefer a sweeter taste, adjust the sugar to your liking, but be careful not to overpower the natural flavors of the strawberries and shortcake.
This whipped cream can also be flavored for variety! Consider adding a touch of almond extract or citrus zest for a different twist. If you're preparing this dessert in advance, note that whipped cream can be made a few hours ahead and stored in the fridge. However, for best results, serve the shortcake immediately after assembly to enjoy the perfect balance of textures.
Ingredients
Gather these ingredients to make your Classic Strawberry Shortcake.
For the Strawberries
- 1 pound fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
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
- 1 teaspoon vanilla extract
For the Whipped Cream
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Ensure everything is at room temperature if necessary for best results.
Instructions
Follow these steps to create your delicious strawberry shortcake.
Prepare the Strawberries
In a bowl, toss the sliced strawberries with granulated sugar. Let them sit for at least 15 minutes to create a syrup.
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 butter until the mixture resembles coarse crumbs. Stir in heavy cream and vanilla until a dough forms.
Bake the Cake
Turn the dough onto a lightly floured surface and knead gently. Pat into a 1-inch thick round. Cut into rounds and place them on a baking sheet. Bake for 15-20 minutes or until golden.
Make the Whipped Cream
While the cake is baking, beat the heavy cream, powdered sugar, and vanilla until soft peaks form.
Assemble the Shortcake
Slice the shortcakes in half, fill with strawberries and whipped cream, top with the other half, and garnish with more strawberries and whipped cream.
Serve immediately for the best experience!
Pro Tips
- For extra flavor, consider adding a squeeze of lemon juice to the strawberries or mixing in some mint leaves.
Substitutions and Dietary Adjustments
If you're looking for a lighter option, you can replace the heavy cream in the shortcake with a lower-fat alternative, though this may affect the overall texture. Additionally, for gluten-free diets, feel free to use a 1:1 gluten-free flour blend. Just be aware that the dough might need slight adjustments in liquid to achieve the right consistency due to variations in gluten-free flours.
For those avoiding dairy, coconut cream works wonderfully as a substitute for whipped cream; simply chill a can of full-fat coconut milk, scoop out the solidified cream, and whip it until it reaches a fluffy consistency. Remember, whatever substitutions you make might slightly alter the end result, but experimenting can lead to delightful surprises.
Serving Suggestions
Serve your Classic Strawberry Shortcake with a sprig of fresh mint for a pop of color and added flavor. If you're feeling extra indulgent, drizzle a bit of chocolate sauce over the top or serve with a scoop of vanilla ice cream for a delightful twist. This dessert is best enjoyed fresh, but if you have leftovers, store the components separately in airtight containers to maintain texture.
For a fun variation, consider adding layers of other berries such as blueberries or raspberries along with the strawberries. This not only enhances the flavor but also adds vibrant colors to your presentation, making it even more inviting as a summer treat.
Questions About Recipes
→ Can I use frozen strawberries?
Yes, but make sure to thaw and drain them before using.
→ How do I store leftovers?
Store the components separately in airtight containers for up to 2 days.
→ Can I make this ahead of time?
You can prepare the shortcake and whipped cream a few hours ahead, but assemble just before serving.
→ What can I substitute for heavy cream?
You can use coconut cream or whipped topping for a lighter option.
Classic Strawberry Shortcake With Fresh Cream
I absolutely adore making Classic Strawberry Shortcake With Fresh Cream! This dessert encapsulates the sweet taste of summer, bringing fresh strawberries to the forefront of a delightful shortcake. The light, fluffy sponge absorbs the creamy whipped topping and the juicy strawberries, creating an irresistible combination. It’s a recipe that never fails to impress, both in taste and presentation. Whether I’m hosting a gathering or simply satisfying a sweet craving, this shortcake has become my go-to dessert for any occasion.
Created by: Olivia Martin
Recipe Type: Easy Baking Ideas
Skill Level: Intermediate
Final Quantity: 8 servings
What You'll Need
For the Strawberries
- 1 pound fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
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
- 1 teaspoon vanilla extract
For the Whipped Cream
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
How-To Steps
In a bowl, toss the sliced strawberries with granulated sugar. Let them sit for at least 15 minutes to create a syrup.
Preheat your oven to 425°F (220°C). In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in heavy cream and vanilla until a dough forms.
Turn the dough onto a lightly floured surface and knead gently. Pat into a 1-inch thick round. Cut into rounds and place them on a baking sheet. Bake for 15-20 minutes or until golden.
While the cake is baking, beat the heavy cream, powdered sugar, and vanilla until soft peaks form.
Slice the shortcakes in half, fill with strawberries and whipped cream, top with the other half, and garnish with more strawberries and whipped cream.
Extra Tips
- For extra flavor, consider adding a squeeze of lemon juice to the strawberries or mixing in some mint leaves.
Nutritional Breakdown (Per Serving)
- Calories: 290 kcal
- Total Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 50mg
- Sodium: 200mg
- Total Carbohydrates: 25g
- Dietary Fiber: 1g
- Sugars: 12g
- Protein: 3g