How To Make Strawberry Shortcake

A Delightful Guide to Crafting the Perfect Strawberry Shortcake

Strawberry shortcake, a scrumptious dessert that embodies the epitome of summer flavors, tantalizes taste buds with its delectable combination of sweet, juicy strawberries and fluffy, pillowy biscuits. Originating in England during the 16th century, this classic confection has become an American favorite, gracing tables at countless picnics, barbecues, and celebrations.

With its straightforward ingredients and approachable techniques, crafting a homemade strawberry shortcake is a culinary endeavor that promises both indulgence and a sense of accomplishment. Embark on this delectable journey with our comprehensive guide, designed to elevate your dessert-making prowess to new heights.

Ingredients:

For the Biscuits:

• 2 cups (250g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 2 teaspoons (10g) baking powder
• 1/2 teaspoon (2g) salt
• 1 cup (240ml) cold milk
• 1/4 cup (57g) unsalted butter, cold and cut into small cubes

For the Strawberry Filling:

• 2 pounds (900g) fresh strawberries, hulled and sliced
• 1 cup (200g) granulated sugar
• 1 tablespoon (15ml) lemon juice
• 1/4 cup (4g) cornstarch
• 1/4 cup (60ml) water

For the Whipped Cream:

• 1 cup (240ml) heavy cream
• 1/4 cup (50g) granulated sugar
• 1 teaspoon (5ml) vanilla extract

Step-by-Step Instructions:

Preparing the Biscuits:

1. Preheat oven to 450°F (230°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold milk and butter cubes to the dry ingredients and use a pastry cutter or two forks to work the butter into the flour until the mixture resembles coarse crumbs.
4. Turn the dough out onto a lightly floured surface and knead gently for a few seconds until it just comes together. Do not overmix.
5. Pat the dough into a circle about 1/2 inch (1.25cm) thick. Cut out biscuits using a 2-inch (5cm) round cutter.
6. Place the biscuits on the prepared baking sheet and bake for 12-15 minutes, or until golden brown.
7. Allow the biscuits to cool slightly before splitting them in half.

Preparing the Strawberry Filling:

1. In a large bowl, combine the strawberries, sugar, lemon juice, cornstarch, and water.
2. Let the mixture sit for 10 minutes, or until the juices start to release.
3. Transfer the strawberry mixture to a saucepan over medium heat and bring to a simmer.
4. Simmer for 5-7 minutes, or until the mixture has thickened and the strawberries are softened.
5. Remove from heat and let cool.

Preparing the Whipped Cream:

1. In a large bowl, whip the heavy cream, sugar, and vanilla extract until stiff peaks form.
2. Refrigerate the whipped cream until ready to use.

Assembly:

1. Place the bottom halves of the biscuits on a serving plate.
2. Top with half of the strawberry filling.
3. Add a dollop of whipped cream.
4. Place the biscuit tops on the whipped cream.
5. Repeat with the remaining biscuit halves, strawberry filling, and whipped cream.
6. Serve immediately and enjoy!

Tips for Achieving Perfection:

• For the flakiest biscuits, use cold ingredients and work quickly.
• Do not overmix the biscuit dough, as this will result in tough biscuits.
• If you do not have a round cutter, you can simply cut the biscuits into squares or triangles.
• To enhance the flavor of the strawberry filling, use ripe, juicy strawberries and add a touch of orange zest or cinnamon.
• For a sweeter filling, add more sugar to taste.
• If you want a thicker filling, add more cornstarch.
• The whipped cream can be prepared a few hours ahead of time and kept refrigerated until ready to use.
• Serve the strawberry shortcake with a drizzle of honey or melted chocolate sauce for an extra touch of indulgence.

Frequently Asked Questions (FAQ):

Can I use frozen strawberries for the filling?

Yes, you can use frozen strawberries. However, be sure to thaw them and drain off any excess liquid before using.

Can I make the strawberry shortcake ahead of time?

Yes, you can assemble the strawberry shortcake a few hours ahead of time. However, the biscuits may become slightly soggy over time. For the best results, assemble the shortcake just before serving.

How do I store strawberry shortcake?

Strawberry shortcake should be stored in the refrigerator for up to 2 days. However, the biscuits may become slightly soggy over time.

Can I freeze strawberry shortcake?

No, you cannot freeze strawberry shortcake. The strawberries will become mushy and the biscuits will become dry and crumbly.

What are some variations on the classic strawberry shortcake recipe?

You can experiment with different flavors by adding fruits like blueberries, raspberries, or peaches to the strawberry filling. You can also use different spices like cinnamon, nutmeg, or cardamom to enhance the flavor of the filling.

Why did my biscuits turn out tough?

Overmixing the biscuit dough can result in tough biscuits. Be sure to work quickly and handle the dough gently. Cold ingredients will also help to prevent tough biscuits.