Strawberry shortcake, a quintessential summer dessert, combines light, fluffy shortcake with sweet, juicy strawberries and freshly whipped cream. This classic treat is both refreshing and indulgent, making it a perfect choice for warm-weather gatherings.
Ingredients:
- 500 grams fresh strawberries
- 50 grams granulated sugar (for macerating strawberries)
- 250 grams all-purpose flour
- 50 grams granulated sugar (for shortcake)
- 1 tablespoon baking powder
- Pinch of salt
- 100 grams cold unsalted butter
- 180 milliliters heavy cream (plus extra for whipping)
- 2 tablespoons powdered sugar (for whipped cream)
- 1 teaspoon vanilla extract
Preparation: Begin by hulling and slicing the fresh strawberries, then mix them with granulated sugar. Allow the mixture to sit for at least 30 minutes to release the juices.
Making the Shortcake: Preheat the oven to 425°F (220°C). In a bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt.
Cut in the cold unsalted butter until the mixture resembles coarse crumbs. Gradually add the heavy cream, stirring until the dough just comes together.
Turn the dough out onto a lightly floured surface, pat it into a 1-inch thick circle, and cut out rounds using a biscuit cutter. Place the rounds on a baking sheet lined with parchment paper and bake for 12-15 minutes until golden brown.
Assembling the Dessert: While the shortcakes cool, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Slice each shortcake in half, layer with the macerated strawberries and whipped cream, then top with the other half of the shortcake.
Strawberry shortcake embodies the perfect harmony of flavors and textures, making it a timeless dessert loved by many.
FAQs:
- Why is my shortcake dense? Dense shortcakes can result from over-mixing the dough. Mix just until the ingredients are combined to ensure a light, fluffy texture.
- How can I store leftover shortcakes? Store leftover shortcakes in an airtight container at room temperature for up to two days. For longer storage, freeze them for up to one month.
