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
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup heavy cream
- 2 cups fresh strawberries, sliced
- 1 cup fresh raspberries
- 1/4 cup powdered sugar
- 1 cup whipped cream
Instructions
- Preheat your oven to 425°F (220°C). This will ensure that your shortcakes bake evenly and develop a nice golden color.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Once the shortcakes have cooled slightly, slice each shortcake in half horizontally.
- 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.
- Add a dollop of whipped cream on top of the berries, then place the top half of the shortcake over the whipped cream.
- Repeat the assembly for the remaining shortcakes. Serve immediately and enjoy your delicious Strawberry Shortcake with a Little Help from Some Raspberries!
Tips
- 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.
- Don't overwork the dough: Mix just until the ingredients come together. Overworking will make your shortcakes tough instead of tender.
- 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.
- Serve immediately: These shortcakes are best enjoyed fresh and warm, so time your preparation to serve right after assembly.
- 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
