Irresistible Strawberry Shortcake Made Easy for Summer Bliss
Enjoy the delightful flavors of summer with this simple strawberry shortcake recipe, featuring buttery biscuits, sweet strawberries, and fluffy whipped cream.
Equipment
- - Mixing bowl
- - Baking sheet
- Whisk
- - Measuring cups
- - Measuring spoons
Ingredients
For the Biscuits
- 2 cups All-Purpose Flour Ensures a light texture; level off for accuracy.
- 2 tablespoons Cornstarch Adds tenderness; swap with extra flour if needed.
- 1 tablespoon Baking Powder Vital for leavening; always check for freshness.
- 1 teaspoon Baking Soda Enhances browning and flavor depth.
- 1 tablespoon Granulated Sugar Sweetens the biscuits; feel free to adjust to taste.
- 1/2 teaspoon Salt Brings out flavors; can reduce based on preference.
- 1/2 cup Cold Unsalted Butter Creates flakiness; keep it chilled for the best results.
- 3/4 cup Buttermilk Adds moisture; regular milk with a splash of vinegar can substitute.
- 2 tablespoons Turbinado Sugar For a crunchy topping; brown sugar also does the trick.
For the Strawberry Filling
- 2 cups Strawberries The star of the show; any variety works; adjust sugar based on sweetness.
- 1/4 cup Seedless Raspberry Jam Adds flavor and moisture; swap it for any berry jam you prefer.
For the Whipped Cream Topping
- 1 cup Heavy Cream The base for a fluffy topping; avoid overwhipping for best results.
- 2 tablespoons Granulated Sugar Sweetens the cream; add to your preference.
Instructions
Preparation
- In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, baking soda, granulated sugar, and salt. Whisk thoroughly to ensure an even blend and a uniform texture.
- Add the cold unsalted butter to the dry mixture. Use your fingers to rub the butter into the dry ingredients until it resembles coarse crumbs, ensuring a flaky biscuit texture.
- Pour in the buttermilk and gently stir until a sticky dough forms. Be careful not to overmix, as this will help keep the biscuits light and tender.
- Turn the dough out onto a lightly floured surface and form it into 8 free-form balls. Place them on a baking sheet lined with parchment paper, and sprinkle the tops with turbinado sugar for a sweet crunch.
- Preheat your oven to 425°F and bake the biscuits for 13-15 minutes, or until they are golden brown. Remove from the oven and allow them to cool slightly.
- While the biscuits cool, take one-third of the strawberries and mash them in a bowl. Mix in the remaining strawberries, raspberry jam, and a sprinkle of sugar. Let the mixture macerate for about 10 minutes to enhance the flavors.
- In a separate bowl, whip the heavy cream until soft peaks form. Gently add sugar to taste, then beat again until soft peaks return, creating a delightful topping.
- Slice the baked biscuits in half. Layer the warm bottom half with the macerated strawberries and a generous dollop of whipped cream. Top with the other half of the biscuit, followed by more strawberries and cream for a truly indulgent treat.
Notes
Avoid overmixing and cool the biscuits slightly before slicing. Assemble just before serving for the best texture.