Strawberry Shortcake | Life, Love and Sugar

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This Strawberry Shortcake is the proper summer season dessert. Home made shortcake biscuits are reduce in half and filled with juicy strawberries and do-it-yourself whipped cream. An old style, irresistible deal with!

Why You’ll Love This Strawberry Shortcake Recipe

• The perfect biscuits. I get so enthusiastic about contemporary shortcake biscuits – buttery, tender, and simply the correct quantity of candy. They’re fast to make and the proper canvas for strawberries and whipped cream!
• A strawberry celebration. There actually isn’t a greater technique to rejoice summer season than with contemporary, candy strawberries made even sweeter as they soak in sugar. They launch this unimaginable, syrupy sauce because the sugar breaks them down. You’ll need to put it on every little thing.
• Nice for a crowd. It is a nice low-maintenance dessert for a crowd. Make the biscuits, whip up the whipped cream (actually), and put together the strawberries. Then put every little thing out on a desk and let your friends assemble their very own particular person strawberry shortcakes.

What You’ll Want

Right here’s what you’ll must make this strawberry shortcake recipe. Make sure you scroll to the recipe card beneath for exact measurements.

For the strawberries

• Strawberries – Search for vibrant pink berries that scent candy. I extremely advocate contemporary strawberries over frozen ones, which might get mushy when thawed.
• Sugar – The sugar attracts among the moisture out of the strawberries, creating the “sauce”.

To make the shortcakes

• All-purpose flour – Make sure you measure precisely and ideally with a meals scale. Utilizing an excessive amount of flour can provide you overly dense biscuits.
• Baking powder – For the proper rise and texture.
• Sugar – There’s only a bit so as to add some sweetness, moisture and a stunning texture.
• Salt – Salt ensures you don’t have bland biscuits. Don’t depart it out.
• Unsalted butter – Make sure that the butter is good and chilly and do your greatest to not deal with it an excessive amount of. You need it to remain in its stable state till the biscuits get popped within the oven.
• Heavy whipping cream – The heavy cream ought to be chilly. It will assist preserve the butter from melting.
• Eggs – Make sure you use giant eggs, not medium or further giant.
• Vanilla extract
• Coarse sugar – The sugar offers this refined crunch, a bit of additional sweetness and fairly sparkle to the biscuits. Be happy to go away it off, when you desire.

For the whipped cream

• Heavy whipping cream – Use chilly heavy cream. If it’s too heat, it gained’t whip up and maintain quantity correctly.
• Powdered sugar – For sweetness and to assist stabilize the whipped cream in order that it doesn’t wilt.
• Vanilla extract

How To Make Strawberry Shortcake

Right here’s a fast have a look at methods to flip this simple strawberry shortcake recipe right into a mouthwatering actuality. Try the recipe card beneath for extra detailed directions.

• Put together the strawberries. Toss the strawberries with sugar and allow them to chill within the fridge for 1-2 hours.
• Prep. Preheat the oven to 375°F and line a baking sheet with parchment paper.

• Mix the dry elements. Whisk collectively the flour, baking powder, sugar, and salt.
• Lower within the flour. Lower the butter into the flour combination till coarse crumbs are fashioned. Observe: I like to make use of a meals processor to make this course of fast and straightforward, however it’s also possible to do it by hand.
• Add the moist elements. Mix 1 cup of heavy cream, 1 egg, and vanilla, and stir the combination into the dry elements till a dough kinds.

• Create layers. Carry the dough right into a ball on a floured slicing board. Flatten it out after which fold it into thirds. Gently pat it again right into a 1-inch thick sq..
• Lower. Use a 2 1/2-inch biscuit cutter to chop out biscuits. Collect the scraps, fold them collectively, pat them again right into a sq., and reduce out the remaining biscuits.

• Put together to bake. Organize the biscuits on the baking sheet with area between them. Whisk collectively the 1 egg and 1 tablespoon of cream and brush it over the biscuits. Sprinkle the tops with coarse sugar.
• Bake. Bake for 17-20 minutes.
• Cool. Switch the biscuits to a wire rack to chill.

• Make the whipped cream. Beat the heavy whipping cream, powdered sugar, and vanilla on excessive velocity till medium to stiff peaks kind.
• Assemble. Lower the biscuits in half horizontally and fill them with strawberries, strawberry juices (the strawberries will launch juices as they chill), and whipped cream.

Suggestions for Success

• Don’t overwork the dough. Overworking the dough could cause the glutens within the flour to overdevelop, supplying you with robust biscuits. Plus, the warmth out of your palms could cause the butter to soften (see my level beneath on preserving the chilly butter chilly).
• Flour up the biscuit cutter. Dip the biscuit cutter in flour between cuts. It will assist preserve the dough from sticking.
• Chopping method. When slicing the biscuits into rounds, press the biscuit cutter straight down and resist the temptation to twist it. Twisting the cutter could cause the biscuits to lose their flaky layers.
• Select your strawberries correctly. Intention for vibrant pink strawberries that scent candy. And seize just a few greater than you suppose you want. You actually can’t have too many!
• Don’t skip the coolness. After coating the strawberries in sugar, allow them to sit within the fridge for a minimum of 1-2 hours. The sugar will draw the juices out of the fruit, making a candy, flavorful syrup.
• Chilly heavy cream. If the heavy cream is simply too heat it gained’t whip up and maintain quantity correctly. So preserve it within the fridge till you’re prepared to make use of it.

Hold The Butter Chilly!

Simply probably the most necessary a part of making any biscuits is beginning with chilly butter and preserving the butter chilly whereas slicing it into the dry elements and mixing that every one with the moist elements. The little pockets of butter contribute to the sunshine, ethereal, flakey texture of the biscuits. Should you can preserve the butter from melting into the dough up till the purpose the biscuits get popped within the oven, you should have one of the best outcomes. One factor I love to do is use my meals processor only for slicing the butter into the dry elements. It’ll assist evenly distribute the butter all through the dry elements rapidly, just like how I make my pie crust. You’ll be able to completely do it by hand, however I discover it takes longer and the butter is extra prone to soften and depart me with bigger bits of butter.

How To Retailer Home made Strawberry Shortcake

Strawberry shortcake is by far greatest served contemporary. If it sits within the fridge (or at room temperature) totally assembled for too lengthy, the biscuits will get soggy. So that you’ll need to retailer any leftover elements individually.

• Counter/Fridge. Seal the biscuits in an hermetic container and retailer them at room temperature for as much as 4 days. Seal the strawberries in a separate hermetic container and retailer them within the fridge for as much as 3 days. While you’re able to get pleasure from, make a contemporary batch of whipped cream and assemble the desserts.
• Freezer. You’ll be able to seal leftover biscuits in an hermetic container and retailer them within the freezer for as much as 1 month. Enable them to thaw at room temperature (or in a single day within the fridge) when the time comes. Sadly, neither the strawberries nor the whipped cream thaw effectively. So that you’ll need to make them contemporary and assemble the strawberry shortcakes as soon as the biscuits have thawed.

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Recipe

Simple Strawberry Shortcake Recipe

• 
  Writer: Lindsay
• 
  Prep Time: 45 minutes
• 
  Prepare dinner Time: 20 minutes
• 
  Complete Time: 1 hour 5 minutes
• 
  Yield: 9 shortcakes
• 
  Class: Dessert
• 
  Technique: Oven
• 
  Delicacies: American

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Description

This Strawberry Shortcake is the proper summer season dessert. Home made shortcake biscuits are reduce in half and filled with juicy strawberries and do-it-yourself whipped cream. An old style, irresistible deal with!

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Elements

STRAWBERRIES

• 1 1/2 lbs strawberries, stemmed and sliced
• 6 tbsp (78g) sugar

SHORTCAKES

• 3 cups (390g) all-purpose flour (measured precisely)
• 5 tsp baking powder
• 6 tbsp (78g) sugar
• 1 tsp salt
• 1/2 cup (112g) unsalted butter, chilly and cubed
• 1 cup (240ml) heavy whipping cream or heavy cream, plus 1 tbsp (15ml), divided
• 2 giant eggs, divided
• 1 tsp vanilla extract
• Coarse sugar

WHIPPED CREAM

• 2 cups (480ml) heavy whipping cream, chilly
• 3/4 cup (86g) powdered sugar
• 1 1/4 teaspoons vanilla extract

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Directions

Put together the Strawberries

1. To organize the strawberries, toss them with the sugar to mix and let sit for a minimum of 2 hours to attract out the juices. These could be made the evening earlier than utilizing, when you like. The longer they sit, the extra juices are drawn out.

Make the Shortcake Biscuits

1. To make the biscuits, preheat the oven to 375 levels.
2. Mix the flour, baking powder, sugar and salt and whisk collectively.
3. Utilizing a pastry cutter or a fork, reduce the chilly butter into the flour combination till course crumbs are fashioned. The biggest butter items ought to be in regards to the dimension of small peas.
4. Mix the one cup of heavy cream, egg and vanilla extract.
5. Pour the cream combination over the flour combination and stir collectively simply till it begins to return collectively. Don’t over combine. Combination will nonetheless be crumbly.
6. Flip the dough out onto a frivolously floured floor and gently carry all of it collectively to kind a ball. Gently flatten out after which fold in thirds, folding the left aspect over onto the center, then the correct aspect over onto the center. Calmly pat again out right into a sq. about 1 inch thick.
7. Utilizing a 2 1/2 inch biscuit cutter, reduce out the biscuits. Collect collectively the scraps, fold collectively as soon as and pat again right into a sq. to chop out remaining biscuits. You need to be capable of get 7-9 biscuits. Dip the biscuit cutter into flour between cuts, to maintain it from sticking. When slicing out the biscuits, press straight down. Don’t twist.
8. Place the biscuits on a parchment lined baking sheet a minimum of 2 1/2 inches aside.
9. Mix the opposite egg and 1 tablespoon of cream and brush the tops of the biscuits with the egg wash. Sprinkle the tops with some coarse sugar.
10. Bake the biscuits for 17-20 minutes, or till the tops are golden brown.
11. Take away the biscuits from the oven and permit to chill on a wire rack. Serve heat or at room temperature.

Make the Whipped Cream & Assemble Your Strawberry Shortcake

1. When able to serve, make the whipped cream. Add the heavy whipping cream, powdered sugar and vanilla extract to a big mixer bowl and whip on excessive velocity till medium to stiff peaks kind.
2. Lower the biscuits in half horizontally, then fill with strawberries and their juices and whipped cream.

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Notes

• For a extra cakey model of the biscuit. Add 1/4 cup of further cream to the biscuits. Remember that they’ll unfold extra when baked.
• To retailer the biscuits. Retailer the shortcake biscuits in an hermetic container. They’ll carry on the counter at room temperature for 3-4 days.
• To retailer the strawberries. Retailer the strawberries within the fridge in an hermetic container. They’ll preserve for 2-3 days. Should you run out of shortcake biscuits and nonetheless have some macerated strawberries to make use of, they’re wonderful combined into yogurt or spooned on high of ice cream.
• To freeze the biscuits. You’ll be able to positively freeze the shortcake biscuits. Hold them in an hermetic container, freeze them for as much as a month, after which thaw them in a single day within the fridge earlier than letting them come to room temperature if you’re able to get pleasure from them once more.

Vitamin

• Serving Dimension: 1 Shortcake
• Energy: 612
• Sugar: 31.1 g
• Sodium: 400.4 mg
• Fats: 35.3 g
• Carbohydrates: 67.7 g
• Protein: 8.6 g
• Ldl cholesterol: 131 mg