Tips To Make Strawberry Shortcake Recipe Quick

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Strawberry shortcake is a quintessential summer dessert, bursting with fresh flavors and light, fluffy textures. This recipe is incredibly easy to follow, making it perfect for bakers of all skill levels.


Homemade Strawberry Shortcake
Homemade Strawberry Shortcake

For the Biscuits:

  • 2 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 3/4 cup buttermilk (or milk with 1 tablespoon vinegar added, let sit for 5 minutes)
  • For the Whipped Cream:
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • For the Filling:
  • 2 cups fresh strawberries, sliced
  • 1/4 cup granulated sugar

  • Directions:

    1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
    2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Using a pastry cutter or your fingers, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
    3. Gradually add the buttermilk to the dry ingredients, stirring just until a shaggy dough forms. Do not overmix.
    4. Turn the dough onto a lightly floured surface and gently pat it out into a 1-inch thick circle. Use a biscuit cutter or a drinking glass to cut out 2-inch rounds of dough.
    5. Place the biscuits on the prepared baking sheet, leaving space between them for expansion. Bake for 10-12 minutes, or until golden brown on top.
    6. While the biscuits bake, prepare the whipped cream. In a chilled bowl, whip the heavy whipping cream with the powdered sugar and vanilla extract until stiff peaks form.
    7. Once the biscuits are cool enough to handle, slice them in half.
    8. Assemble the strawberry shortcake by placing a bottom half of a biscuit on a plate. Top it with a generous layer of sliced strawberries, followed by a dollop of whipped cream. Repeat with the remaining biscuit halves, strawberries, and whipped cream.
    9. Serve immediately and enjoy!

    Nutrition Facts (per serving)

    Calories: 400

  • Fat: 20g
  • Saturated Fat: 12g
  • Cholesterol: 50mg
  • Sodium: 300mg
  • Carbohydrates: 45g
  • Sugar: 30g
  • Protein: 5g

  • Conclusion

    This strawberry shortcake recipe is a delightful way to celebrate the taste of summer. It’s easy to customize by adding different toppings like chopped nuts, a drizzle of chocolate sauce, or a scoop of vanilla ice cream. So grab some fresh strawberries, whip up a batch of these delicious biscuits, and enjoy a taste of sunshine!

    Frequently Asked Questions (FAQs):

    1. Can I use frozen strawberries in this recipe?

    Yes, you can definitely use frozen strawberries in this recipe. Just be sure to thaw them completely and drain any excess liquid before using.

    2. Don’t have buttermilk? What can I substitute?

    You can make your own buttermilk substitute by adding 1 tablespoon of vinegar or lemon juice to 3/4 cup of milk. Let the mixture sit for 5 minutes before using.

    3. How can I make this recipe gluten-free?

    There are a few ways to make this recipe gluten-free. You can use a gluten-free flour blend or try making your own with almond flour, coconut flour, and xanthan gum.

    4. Can I prepare the biscuits ahead of time?

    Yes, you can bake the biscuits ahead of time and store them in an airtight container at room temperature for up to a day. Assemble the shortcake just before serving.

    5. How can I make this recipe a little healthier?

    You can reduce the amount of sugar in the biscuits and whipped cream by half. You can also use low-fat buttermilk and whipped cream for a lighter version.