Classic Strawberry Shortcake Delight
Experience the essence of summer with this Classic Strawberry Shortcake Delight! This timeless dessert features layers of fluffy, homemade shortcake, perfectly sweetened fresh strawberries, and a generous dollop of whipped cream. For the juiciest strawberries, sprinkle them with sugar and let them rest for an hour before assembling. Enhance the flavor with an optional strawberry glaze for an extra touch of sweetness. A beloved dessert that brings back memories of warm days and family gatherings, it serves as the perfect way to celebrate the season. Treat yourself and your loved ones to a nostalgic and delightful dessert that epitomizes summer bliss!
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Fresh strawberries
6-7 cups (sliced)
Granulated sugar
1/4 cup (for macerating strawberries)
Chilled whipping cream
3 cups (for whipped cream)
All-purpose flour
4 cups (for shortcake)
Granulated sugar
1/2 cup (for shortcake)
Granulated sugar
2 tablespoons (to sweeten whipped cream)
Baking powder
2 tablespoons
Salt
1/4 teaspoon
Cold butter
1/2 cup (cut into pieces)
Egg
1 (beaten)
Almond extract
1 teaspoon (optional)
Half-and-half cream
1 1/4 cups
Instructions
1
Start by washing and hulling the strawberries. Drain well and place them in a large bowl. Sprinkle 1/4 cup sugar over the strawberries, mix gently, then cover and refrigerate for at least one hour to allow the juices to develop.
2
Meanwhile, prepare the shortcake. Preheat your oven to 375°F (190°C). Grease two large baking sheets to prevent sticking.
3
In a large mixing bowl, combine the flour, 1/2 cup sugar (reduce to 1/4 cup if you prefer less sweetness), baking powder, and salt. Mix well.
4
Using a pastry cutter or two knives, cut the cold butter into the flour mixture until it resembles small peas.
5
In a separate bowl, whisk together the beaten egg, half-and-half cream, and almond extract (if using). Pour this mixture into the flour and butter mixture. Stir just until combined; do not overmix.
6
On a lightly floured surface, gather about 1/2 cup of dough per biscuit. Pat the dough into 8 rounds, each about 4 inches in diameter.
7
Place the rounds on the prepared baking sheets and bake for 15 to 17 minutes, or until the tops are golden brown. Remove from the oven and let cool slightly.
8
While the shortcakes are baking, prepare the whipped cream. In a large mixing bowl, beat the chilled whipping cream with 4 tablespoons of sugar until stiff peaks form.
9
To assemble, slice the warm shortcakes in half. Spoon a generous amount of the macerated strawberries onto the bottom half, followed by a layer of whipped cream. Place the top half of the shortcake on top and finish with additional strawberries and whipped cream. Enjoy your delicious creation!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is the Classic Strawberry Shortcake Delight.
How many cups of strawberries are required?
You will need 6-7 cups of fresh strawberries.
How should the strawberries be prepared?
The strawberries should be washed, hulled, and sliced.
How long should the strawberries macerate in sugar?
They should be refrigerated for at least one hour to allow the juices to develop.
What is the recommended oven temperature?
Preheat your oven to 375°F (190°C).
How many shortcakes does this recipe produce?
The recipe makes 8 rounds of shortcake.
What size should each shortcake round be?
Each round should be about 4 inches in diameter.
How long do the shortcakes need to bake?
Bake them for 15 to 17 minutes until the tops are golden brown.
What type of flour is used in the dough?
The recipe calls for 4 cups of all-purpose flour.
Should the butter be cold or at room temperature?
You should use 1/2 cup of cold butter cut into pieces.
How should the butter be incorporated into the flour?
Cut the butter into the flour mixture using a pastry cutter or two knives until it resembles small peas.
What are the wet ingredients for the shortcake dough?
The wet ingredients are one beaten egg, 1 1/4 cups of half-and-half cream, and optional almond extract.
Is almond extract a required ingredient?
No, the almond extract is an optional ingredient to enhance the flavor.
What is a key tip for mixing the dough?
Stir just until combined and be careful not to overmix.
How much sugar is used for the macerated strawberries?
Use 1/4 cup of granulated sugar for macerating the berries.
Can the sugar in the shortcake be adjusted?
Yes, you can reduce the 1/2 cup of sugar to 1/4 cup if you prefer a less sweet shortcake.
How much baking powder is needed?
The recipe requires 2 tablespoons of baking powder.
What amount of salt is used?
The recipe uses 1/4 teaspoon of salt.
How much whipping cream is needed for the topping?
You will need 3 cups of chilled whipping cream.
How do you prepare the whipped cream?
Beat the chilled whipping cream with sugar until stiff peaks form.
How much sugar is added to the whipped cream?
The instructions suggest using 4 tablespoons of sugar for the whipped cream.
What should the shortcake look like when done?
The shortcakes should be golden brown on top.
Should the shortcakes be cooled before assembly?
The instructions recommend letting them cool slightly but slicing them while they are still warm.
How are the shortcakes assembled?
Slice the cake in half, spoon strawberries and whipped cream onto the bottom, add the top half, and finish with more strawberries and cream.
How much dough is used for each individual biscuit?
Use about 1/2 cup of dough for each biscuit round.
What kind of cream is used in the dough?
The dough uses 1 1/4 cups of half-and-half cream.
Can I add an extra topping for sweetness?
Yes, you can enhance the flavor with an optional strawberry glaze.
What is the texture of the shortcake?
The shortcake is described as fluffy and homemade.
Is it necessary to grease the baking sheets?
Yes, grease two large baking sheets to prevent the shortcakes from sticking.
What tags describe this recipe?
Tags include dessert, strawberry shortcake, summer dessert, fresh strawberries, and baking.