Strawberry Shortcake

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Oooh, Strawberry Shortcake! This classic dessert is every sweet tooth’s delight, loaded with sweet, ripe strawberries, a fluffy and biscuit-like shortcake, and a heavenly dollop of whipped cream. Whether it’s a family dinner, backyard BBQ, or simply a ‘treat-yourself’ Sunday, the Strawberry Shortcake never fails to make its mark!

I absolutely love the balanced sweetness and creaminess of this comforting delicacy. Combined with the fresh, juicy strawberries, it’s akin to a summer party in your mouth. Trust me, folks, you’ll be coming back for seconds, and maybe even thirds!

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 6 servings
• Yield: 6 cakes

Now, let’s get our hands doughy and dive into the recipe!

Ingredients & Equipment You’ll Need

• 2 cups of fresh strawberries
• 1 cup of all-purpose flour
• 1/2 cup of granulated sugar
• 2 teaspoons of baking powder
• 1/2 cup of butter
• 1 cup of whipped cream

You’ll also need a baking tray, a mixing bowl and a whisk.

Now, the key to a delectable Strawberry Shortcake starts with using fresh strawberries. This not only adds a vibrant colour but gives you a burst of freshness in every bite. The baking powder helps our shortcake rise to perfection, and of course, you can’t skip on that dollop of whipped cream – it’s the icing on the cake (quite literally).

How To Make Strawberry Shortcake

1. Preheat your oven to 425 degrees Fahrenheit. At the same time, hull and quarter your fresh strawberries, and toss them lightly in sugar. Let them sit for a bit – this will bring out their sweet, natural juice.

2. In a bowl, mix the flour, sugar, and baking powder. Once mixed, cut in the cold butter until the mixture resembles coarse crumbs. This is an important step which will guarantee a super buttery and flaky shortcake.

3. Dollop your dough onto your baking tray, leaving space in between each one. Bake until they’re golden brown. This should take about 12 to 15 minutes.

4. Once cooled, slice each shortcake in half, spoon on your sugary strawberries and top with a generous amount of whipped cream. Delicious!

Tips For The Best Results

• Don’t go easy on the whipped cream!
• Bake your shortcakes until they’re a beautiful golden color – this is when they’re just right

Storage Tips

• You can store any leftovers in an airtight container in the refrigerator
• Shortcakes also freeze well for up to two months

Frequently Asked Questions

Q: Can I use frozen strawberries?

A: Yes, but it won’t be as fresh tasting as when using fresh strawberries.

Q: Can I add in other fruits?

A: Absolutely! Blueberries, raspberries, or peaches can be a delightful addition.

Q: Can I use store bought whipped cream?

A: Of course, but homemade whipped cream is always more delicious.

Q: Is there a vegan substitute for whipped cream?

A: You can try coconut whipped cream as a vegan option.

Q: Can I make it ahead of time?

A: Yes, the cake part can be made ahead, but I’d recommend assembling shortcakes right before serving. That way, everything stays fresh and the shortcake doesn’t get soggy.

Nutritional Facts of Strawberry Shortcake

Per serving (1 shortcake), you’re looking at around 250 calories, 10g of fat, 40g of carbohydrates, 3g of protein, and 20g of sugar.

There you have it, folks! Homemade Strawberry Shortcake right in your kitchen. When it comes to serving, the sky’s the limit. You could even go the extra mile and serve it with a scoop of vanilla ice cream. Bon app��tit!

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