Strawberry shortcake
Strawberry shortcake is a delightful dessert featuring sweet macerated strawberries layered between tender, crumbly shortcakes and topped with freshly whipped cream. This simple recipe is perfect for any occasion, offering a balance of flavors and textures that will impress guests.
Cook time 30 min
Prep time 30 min
Ingredients:
1 tsp sugar2 cups strawberries
1 cup self-raising flour
1/2 cup butter
1 egg white
1/2 cup heavy whipping cream
Strawberry shortcake is a classic dessert that combines the sweetness of strawberries with a tender, crumbly cake. This delightful treat is perfect for any occasion, from summer picnics to elegant dinner parties. The following recipe is simple yet delectable, and will surely impress your family and friends.
Instructions:
- In a medium mixing bowl, combine the self-raising flour and the chilled, diced butter.
- Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs.
- Add the lightly beaten egg white and stir until just combined, forming a dough. If necessary, add a tablespoon of milk to bring the dough together.
- Turn the dough out onto a lightly floured surface and gently pat it into a disk about 3/4 inch thick.
- Using a round cutter (approximately 2 1/2 inches in diameter), cut out shortcakes and place them on the prepared baking sheet.
- Gather any scraps, pat them together, and cut out more shortcakes until the dough is used up.
- Brush the tops of the shortcakes with a little heavy whipping cream.
- Bake in the preheated oven for 12–15 minutes or until the shortcakes are golden brown. Remove from the oven and let cool slightly on a wire rack.
- While the shortcakes are baking, whip the remaining heavy whipping cream until it holds soft peaks. If desired, you can add a bit of powdered sugar and vanilla extract for additional flavor.
- Once the shortcakes have cooled slightly, slice them in half horizontally.
- Place a generous spoonful of the sugared strawberries on the bottom half of each shortcake.
- Top with a dollop of whipped cream and then place the top half of the shortcake over the cream and strawberries.
- Serve the strawberry shortcakes immediately. Enjoy your delightful homemade dessert!
Making strawberry shortcake is a delightful experience that results in a scrumptious dessert your guests will adore. With fresh strawberries and a perfectly baked shortcake, this recipe is bound to become a favorite in your dessert repertoire. Follow the tips provided for best results, and enjoy this sweet and satisfying treat!
Strawberry shortcake FAQ:
Bake the shortcakes in a preheated oven at 400°F (200°C) for 12–15 minutes, or until they are golden brown.
You can substitute self-raising flour with all-purpose flour by adding 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt for each cup of all-purpose flour used.
Store leftover shortcakes in an airtight container in the refrigerator for up to 2 days. It's best to keep the strawberries and whipped cream separate until ready to serve.
Use a round cutter that is approximately 2 1/2 inches in diameter to cut out the shortcakes for uniform size.
The shortcakes are done when they are golden brown on top and a toothpick inserted into the center comes out clean.
Cooking Tips:
- Ensure your butter is cold and cut into small cubes before mixing with the flour, as this helps create a flaky texture.
- Use a gentle hand when mixing the dough to avoid overworking it, which can result in a tough shortcake.
- For the best flavor, use fresh, ripe strawberries.
- Chill the heavy whipping cream and the mixing bowl for a better whipped cream texture.
- Serve the shortcake immediately after assembling to prevent it from becoming soggy.
Nutrition Facts
10 ServingsCalories 190kcal
Protein 2.78g
Carbohydrates 15g
Fiber 1.03g
Sugar 2.67g
Fat 14g
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