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Strawberry Shortcake with a Little Help from Some Raspberries

Strawberry Shortcake with a Little Help from Some Raspberries

Prepare to be transported to dessert heaven with our mouthwatering Strawberry Shortcake that's about to revolutionize your summer treat game! Imagine biting into a perfectly golden, buttery shortcake that crumbles delicately, topped with juicy strawberries and raspberries that burst with natural sweetness. This isn't just a dessert - it's a culinary experience that will make your taste buds dance and your guests beg for the recipe!

Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Cuisine: American
Serves: 6 servings

Ingredients

  1. 2 cups all-purpose flour
  2. 1/4 cup granulated sugar
  3. 1 tablespoon baking powder
  4. 1/2 teaspoon salt
  5. 1/2 cup unsalted butter, cold and cubed
  6. 3/4 cup heavy cream
  7. 2 cups fresh strawberries, sliced
  8. 1 cup fresh raspberries
  9. 1/4 cup powdered sugar
  10. 1 cup whipped cream

Instructions

  1. Preheat your oven to 425°F (220°C). This will ensure that your shortcakes bake evenly and develop a nice golden color.
  2. In a large mixing bowl, combine 2 cups of all-purpose flour, 1/4 cup of granulated sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk these dry ingredients together until they are well mixed.
  3. Add 1/2 cup of cold, cubed unsalted butter to the dry mixture. Using a pastry cutter or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs. This should take about 3-4 minutes.
  4. Pour in 3/4 cup of heavy cream and gently stir with a spatula or wooden spoon until the mixture just comes together. Be careful not to overmix; a few lumps are okay.
  5. Turn the dough out onto a lightly floured surface and gently knead it a few times until it forms a cohesive dough. Pat the dough into a rectangle about 1-inch thick.
  6. Using a round biscuit cutter or a glass, cut out circles from the dough. Place the cutouts onto a baking sheet lined with parchment paper, leaving some space between each shortcake.
  7. Bake in the preheated oven for 15-20 minutes, or until the shortcakes are lightly golden on top. Once baked, remove from the oven and allow them to cool slightly on a wire rack.
  8. While the shortcakes are baking, prepare the fruit. In a medium bowl, combine 2 cups of sliced fresh strawberries and 1 cup of fresh raspberries. Sprinkle with 1/4 cup of powdered sugar, gently tossing to coat the berries. Let them sit for about 10-15 minutes to macerate, which will release their juices.
  9. Once the shortcakes have cooled slightly, slice each shortcake in half horizontally.
  10. To assemble, place the bottom half of a shortcake on a plate. Spoon a generous amount of the macerated strawberries and raspberries over the bottom half.
  11. Add a dollop of whipped cream on top of the berries, then place the top half of the shortcake over the whipped cream.
  12. Repeat the assembly for the remaining shortcakes. Serve immediately and enjoy your delicious Strawberry Shortcake with a Little Help from Some Raspberries!

Tips

  1. Keep your butter ice-cold: The secret to flaky, tender shortcakes is using cold butter that hasn't melted. Work quickly when incorporating it into the flour.
  2. Don't overwork the dough: Mix just until the ingredients come together. Overworking will make your shortcakes tough instead of tender.
  3. Maceration magic: Let your berries sit with sugar for 10-15 minutes to release their natural juices, creating a more intense and syrupy fruit topping.
  4. Serve immediately: These shortcakes are best enjoyed fresh and warm, so time your preparation to serve right after assembly.
  5. Whipped cream hack: For extra flavor, add a touch of vanilla extract or a sprinkle of powdered sugar to your whipped cream.

Nutrition Facts

Calories: 388kcal

Carbohydrates: 55g

Protein: 6g

Fat: 33g

Saturated Fat: 16g

Cholesterol: 33mg

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