A classic strawberry shortcake with fresh cream is a timeless dessert, loved for its simple yet indulgent flavors. This recipe combines light and fluffy shortcakes, juicy strawberries, and rich, whipped cream for a refreshing treat that’s perfect for any occasion.
Ingredients:
For the shortcakes:
- 2 cups all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 2/3 cup heavy cream (plus extra for brushing)
- 1 teaspoon vanilla extract
- 1 large egg (optional, for egg wash)
For the strawberries:
- 1 pound fresh strawberries, hulled and sliced
- 1/4 cup sugar
For the fresh cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions:
1. Prepare the strawberries:
Start by preparing the strawberries for the shortcake filling. Slice the strawberries and place them in a medium-sized bowl. Sprinkle the sugar over the top and toss gently to coat. Let the strawberries sit for at least 30 minutes at room temperature, or up to 1 hour, so they can release their juices. This maceration process intensifies the strawberry flavor and creates a natural syrup.
2. Make the shortcake biscuits:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Next, cut the cold butter into the dry ingredients using a pastry cutter, two knives, or your fingers, until the mixture resembles coarse crumbs with pea-sized pieces of butter.
Pour the heavy cream and vanilla extract into the bowl, stirring until the dough just comes together. If the dough feels too dry, add a little more cream, one tablespoon at a time.
Turn the dough out onto a lightly floured surface and gently knead it a few times until smooth. Pat the dough into a 1-inch thick round. Use a round biscuit cutter or a glass to cut out shortcakes (about 8 shortcakes). Place them on the prepared baking sheet, spacing them about 2 inches apart.
If desired, beat the egg and brush it lightly over the tops of the shortcakes for a golden, glossy finish. You can also brush the tops with a little extra cream for a slightly softer finish.
Bake for 12-15 minutes or until the tops of the shortcakes are golden brown. Allow them to cool slightly on a wire rack before assembling the dessert.
3. Whip the fresh cream:
While the shortcakes are cooling, prepare the whipped cream. In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract using an electric mixer on medium speed. Continue to beat until soft peaks form. Be careful not to overbeat the cream, as it could turn into butter. Set the whipped cream aside in the fridge until ready to use.
4. Assemble the strawberry shortcake:
To assemble, slice each shortcake in half horizontally. Spoon a generous amount of the macerated strawberries (with their syrup) onto the bottom half of each shortcake. Top with a dollop of freshly whipped cream, then place the other half of the shortcake on top.
You can add extra strawberries and cream on top for a more indulgent presentation, or serve them as is for a classic look.
5. Serve and enjoy:
Serve the strawberry shortcakes immediately, while the biscuits are still warm and the whipped cream is freshly whipped. This dessert is best enjoyed the same day it’s made, but if you have leftovers, store the shortcakes and whipped cream separately in the fridge and assemble when ready to serve.
Tips:
- For an added touch of flavor, you can sprinkle a little lemon zest over the strawberries before macerating them.
- If you prefer a slightly sweeter shortcake, increase the amount of sugar in the biscuit dough by an additional tablespoon.
- For a dairy-free version, substitute the heavy cream with coconut cream or a non-dairy alternative for both the shortcake and whipped cream.
This classic strawberry shortcake with fresh cream offers the perfect combination of textures: the light, buttery shortcake, the sweet and juicy strawberries, and the rich, fluffy whipped cream. Whether it’s for a springtime gathering, a summer picnic, or simply as a delicious treat, it’s sure to be a crowd-pleaser.