Strawberry Shortcake Recipe

Flour: The base of the shortcake, providing structure and texture.

Sugar: Adds sweetness to both the shortcakes and the strawberries.

Baking powder: Helps the shortcakes rise and become fluffy.

Salt: Enhances the flavors of the other ingredients.

Butter: Adds richness and helps create a tender crumb in the shortcakes.

Milk: Moistens the dough, bringing it together into a soft consistency.

Strawberries: The star of the dessert, providing fresh, juicy sweetness.

Heavy whipping cream: Whipped to create a light, airy topping for the shortcakes.

Vanilla extract: Adds a subtle, aromatic flavor to the whipped cream.

When preparing the strawberries, make sure to hull them properly to remove the green leafy tops and the white core. This will ensure that the strawberries are sweet and tender. To hull, use a small paring knife or a specialized hulling tool. Additionally, allowing the strawberries to sit with sugar for at least 10 minutes helps to macerate them, drawing out their natural juices and enhancing their flavor. This creates a delicious syrup that complements the shortcakes perfectly.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may result in a denser texture.

• sugar - Substitute with honey: Honey provides a natural sweetness and adds moisture to the shortcake.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for every 1 teaspoon of baking powder needed.

• salt - Substitute with sea salt: Sea salt can add a slightly different flavor profile and is less processed.

• unsalted butter - Substitute with coconut oil: Coconut oil can provide a dairy-free alternative and adds a subtle coconut flavor.

• milk - Substitute with almond milk: Almond milk is a good dairy-free alternative that works well in baking.

• fresh strawberries - Substitute with frozen strawberries: Frozen strawberries can be used when fresh ones are not available, though they may need to be thawed and drained.

• sugar - Substitute with maple syrup: Maple syrup offers a natural sweetness and a unique flavor.

• heavy whipping cream - Substitute with coconut cream: Coconut cream is a dairy-free alternative that whips up similarly to heavy cream.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor to the shortcake.

• Allow the shortcakes to cool completely before storing. This prevents condensation, which can make them soggy.
• Store the shortcakes in an airtight container at room temperature for up to 2 days. For longer storage, place them in the refrigerator for up to a week.
• To freeze the shortcakes, wrap each one individually in plastic wrap, then place them in a resealable freezer bag. They can be frozen for up to 3 months.
• When ready to use, thaw the shortcakes at room temperature or warm them in a 350°F (175°C) oven for about 10 minutes.
• Store the strawberries separately in an airtight container in the refrigerator. They will keep fresh for up to 2 days.
• For freezing strawberries, spread them out on a baking sheet and freeze until solid. Transfer to a resealable freezer bag and store for up to 6 months.
• Whip the cream just before serving for the freshest taste. If you need to store it, keep it in an airtight container in the refrigerator for up to 24 hours.
• To refresh the whipped cream, give it a quick whisk before serving.
• Assemble the strawberry shortcakes just before serving to maintain the best texture and flavor.

• Preheat your oven to 350°F (175°C). Place the shortcakes on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Warm them in the oven for about 10 minutes or until heated through.

• For a quicker method, you can use a microwave. Place the shortcakes on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 20-30 seconds, checking to ensure they don't become too soft or soggy.

• If you have an air fryer, preheat it to 300°F (150°C). Place the shortcakes in the basket and heat for 3-5 minutes. This method helps maintain a nice, crisp exterior.

• To reheat the strawberries and cream, it's best to keep them cold. However, if you prefer them slightly warm, you can gently warm the strawberries in a saucepan over low heat for a few minutes. Avoid reheating the whipped cream as it may lose its texture.

• Oven: Used to bake the shortcakes at the specified temperature of 425°F (220°C).

• Mixing bowl: Used to combine the dry ingredients such as flour, sugar, baking powder, and salt.

• Pastry cutter: Used to cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs.

• Measuring cups: Used to measure out the ingredients accurately, including flour, sugar, and milk.

• Measuring spoons: Used to measure smaller quantities of ingredients like baking powder and vanilla extract.

• Baking sheet: Used to drop the dough by spoonfuls for baking the shortcakes.

• Knife: Used to hull and slice the fresh strawberries.

• Mixing spoon: Used to gradually stir in the milk to form a soft dough.

• Whisk: Used to whip the heavy cream with vanilla extract until soft peaks form.

• Spatula: Used to split the baked shortcakes for filling with strawberries and cream.

• Serving plate: Used to present the finished strawberry shortcakes.

Prepare ingredients in advance: Hull and slice the strawberries and mix them with sugar the night before to save time.

Use a food processor: Quickly combine flour, sugar, baking powder, salt, and butter by pulsing in a food processor.

Pre-measure dry ingredients: Measure out the flour, sugar, baking powder, and salt ahead of time and store in a sealed container.

Chill the bowl and beaters: Place the bowl and beaters in the fridge before whipping the cream to speed up the process.

Use pre-made shortcakes: If in a hurry, use store-bought shortcakes and focus on the strawberries and whipped cream.