How to Make a Traditional Strawberry Shortcake

How to Make a Traditional Strawberry Shortcake

Strawberry shortcake is a beloved dessert that combines sweet, juicy strawberries, fluffy whipped cream, and tender, crumbly shortcake biscuits. This classic treat is perfect for spring and summer gatherings, and its timeless appeal makes it a favorite among dessert lovers. Follow this step-by-step guide to make a traditional strawberry shortcake from scratch.

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Ingredients

For the Shortcake Biscuits

• 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
• 2/3 cup whole milk (or heavy cream)
• 1 teaspoon vanilla extract
• 1 egg (optional, for richer biscuits)

For the Strawberries

• 1 pound fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar
• 1 teaspoon lemon juice (optional, for brightness)

For the Whipped Cream

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

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Step 1: Prepare the Strawberries

1. In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice (if using).
2. Stir gently and let the mixture sit for at least 30 minutes. This process, called maceration, will help the strawberries release their natural juices and create a delicious syrup.

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Step 2: Make the Shortcake Biscuits

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
4. In a separate bowl, mix the milk (or heavy cream), vanilla extract, and egg (if using). Pour this mixture into the dry ingredients and stir gently until just combined. Do not overmix.
5. Turn the dough out onto a lightly floured surface and knead a few times until it comes together.
6. Pat or roll the dough to about 3/4-inch thickness. Use a biscuit cutter or a glass to cut out rounds.
7. Place the biscuits on the prepared baking sheet and bake for 12-15 minutes, or until golden brown. Remove from the oven and let them cool slightly.

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Step 3: Make the Whipped Cream

1. In a chilled mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract.
2. Beat with an electric mixer on medium-high speed until soft peaks form. Be careful not to overwhip, or it will turn into butter.

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Step 4: Assemble the Strawberry Shortcake

1. Slice each biscuit in half horizontally.
2. Spoon a generous amount of macerated strawberries over the bottom half of the biscuit.
3. Add a dollop of whipped cream on top of the strawberries.
4. Place the top half of the biscuit over the whipped cream.
5. Finish with more whipped cream and a few extra strawberries for garnish.

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Tips for the Best Strawberry Shortcake

• Use Fresh Strawberries: The best shortcake comes from ripe, in-season strawberries that are naturally sweet.
• Cold Butter is Key: Keeping the butter cold ensures flaky and tender biscuits.
• Do Not Overmix: Overworking the biscuit dough can make them tough instead of light and crumbly.
• Chill the Whipping Cream: A cold mixing bowl and beaters help the whipped cream whip up faster and hold its shape.

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Variations & Serving Ideas

• Classic Vanilla Ice Cream: Serve your shortcake with a scoop of vanilla ice cream for extra indulgence.
• Chocolate Drizzle: Drizzle melted chocolate over the assembled shortcake for a decadent twist.
• Almond Flavoring: Add a teaspoon of almond extract to the whipped cream for a subtle nutty flavor.
• Buttermilk Biscuits: Substitute whole milk with buttermilk for a tangy and extra tender biscuit.

Enjoy your homemade traditional strawberry shortcake, a perfect dessert for any occasion!