Strawberry shortcakes
Strawberry shortcakes are a delightful dessert featuring buttery dough, fresh strawberries, and creamy whipped cream. This easy recipe yields a perfect balance of sweetness and texture, ideal for any occasion.
Cook time 10 min
Prep time 25 min
Ingredients:
1/2 cup butter3/4 cup all-purpose white wheat flour
2 tbsp corn flour
2 cups strawberries
1 cup heavy whipping cream
1 tsp vanilla extract
Strawberry shortcakes are a delightful dessert that is perfect for any occasion. With their buttery crust, sweet strawberries, and fluffy whipped cream, they offer a wonderful balance of textures and flavors. This recipe is easy to follow and yields delicious results that are sure to impress your family and friends.
Instructions:
Preheat your oven to 400°F (200°C).
- In a mixing bowl, beat the softened butter until creamy.
- Sift together the all-purpose flour and corn flour in another bowl.
- Gradually add the flour mixture to the creamed butter, mixing well until a dough forms. If the dough feels too dry, add a tablespoon of cold water at a time until it comes together.
- Roll the dough out on a floured surface to a thickness of about 1/2 inch (1.25 cm).
- Cut the dough into rounds using a biscuit cutter or a glass.
- Place the rounds onto a baking sheet lined with parchment paper.
- Bake in the preheated oven for 12-15 minutes, or until the shortcakes are golden brown. Remove from the oven and allow to cool on a wire rack.
- While the shortcakes are baking, hull and slice the strawberries.
- Optional: Sprinkle the strawberries with a little sugar and let them macerate for about 10-15 minutes to release their juices.
- In a cold mixing bowl, pour in the heavy whipping cream.
- Add the vanilla extract.
- Using an electric mixer, whip the cream until stiff peaks form. Be careful not to over-whip.
- Once the shortcakes have cooled, slice each one in half horizontally.
- Spoon a generous amount of the sliced strawberries onto the bottom half of each shortcake.
- Top with a dollop of whipped cream.
- Place the top half of the shortcake over the whipped cream.
Serve immediately for best taste and texture. Enjoy your homemade strawberry shortcakes!
In just a few simple steps, you can create delectable strawberry shortcakes that will be a hit at any gathering. By using fresh strawberries and high-quality ingredients, you'll achieve a dessert that is both visually appealing and absolutely scrumptious. Enjoy your homemade strawberry shortcakes with loved ones!
Strawberry shortcakes FAQ:
Bake the shortcakes in a preheated oven at 400°F (200°C) for 12-15 minutes, or until they turn golden brown.
Store the components separately in the refrigerator for up to 2 days. Keep the shortcakes in an airtight container and the strawberries covered to maintain freshness. Whipped cream should also be stored in a separate container.
Yes, you can use non-dairy whipped cream substitutes, such as coconut cream or almond whipped topping. Adjust the volume based on the product used, and ensure it's suitable for whipping.
If the dough feels too dry, add cold water gradually, one tablespoon at a time, until it comes together. Be careful not to overwork the dough.
Whip the cream until stiff peaks form, meaning that the cream holds its shape without drooping. Be cautious not to over-whip, as it can turn grainy and start to separate.
Tips:
- Choose ripe, juicy strawberries for the best flavor.
- Chill the whipping cream and the mixing bowl in the refrigerator before whipping to achieve the best volume and texture.
- When mixing the dough for the shortcakes, be careful not to overwork it to avoid tough cakes.
- For a richer taste, you can add a bit of powdered sugar to the whipping cream.
- If you want a twist, consider adding a touch of lemon zest to the strawberries for a burst of citrus flavor.
Nutrition per serving
12 ServingsCalories 180kcal
Protein 1.89g
Carbohydrates 10g
Fiber 0.82g
Sugar 2.13g
Fat 15g
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