Ingredients:
Shortcake Biscuits:
2 cups of all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking powder
0.5 tsp salt
Cutting 0.5 cup cold unsalted butter into small pieces.
3/4 cup heavy cream
Vanilla extract 1 teaspoon.
Strawberry Filling:
Use 4 cups of sliced fresh strawberries.
Add granulated sugar 0.25 cup.
Juice from the lemon should be one tablespoonful.
Whipped Cream:
One cup of heavy cream
Powdered sugar, two tablespoons
Vanilla extract, one teaspoon
Directions:
First, heat your oven to 425°F (220°C) and spread a baking sheet with parchment paper.
Combine flour, sugar, baking powder and salt together in a big bowl.
Cut the cold butter into the mixture either using your fingers or using a pastry cutter until it becomes coarse crumbs.
Add heavy cream and vanilla extract; stir until dough forms.
Empty on to surface lightly dusted with flour; knead gently until smooth.
Flatten dough into thick round slab about 1 inch thick. Use biscuit cutter to cut out rounds.
Move biscuits to prepared baking sheet. Bake for 12-15 minutes onions on top are golden brown.
Meanwhile while strawberries are being done pour sliced strawberries over sugar and lemon juice and let sit for at least 15 minutes for maceration
In another basin, whisk heavy cream, powdered sugar and vanilla extract until stiff peaks form.
Now split cooled biscuits horizontally. Spread bottom halves of the biscuits generously with strawberry before adding a scoop of whipped cream onto them. Then put other part of the biscuit back on top immediately ready to serve.
Serving Suggestions:
1. Individual servings: To make it look sophisticated, arrange strawberry shortcakes in individual serving vessels or glasses wherein biscuits, strawberries and whipped cream are layered one after the other.
2. Family style: Separate all components of the strawberry shortcake and allow the guests to put together their own portions which have different quantities of each component.
3. Garnish: Put some fresh mint leaves or lemon zest on top of the prepared shortcakes for more flavor and color.
Storage Guidelines:
1. Refrigeration: Assembled strawberry shortcakes may be refrigerated for up to 2 days if tightly covered.
2. Biscuits: Keep leftover biscuits in an airtight container at room temperature for not longer than two days; however, ensure that you preheat them on low heat before serving.
3. Strawberries: If there are any left-over macerated strawberries they can be stored in a tightly sealed container in a refrigerator for up to 2 days so that the juices can continue developing thereby intensifying its taste.
4. Whipped Cream: Refrigerate whipped cream for not more than 24 hours; re-whip gently prior to serving so that it becomes smooth again.
Additional Serving Ideas:
1. Ice Cream Pairing: Enjoy your strawberry shortcake with a scoop of vanilla ice cream as unusual twist!
2. Drizzle: Before making short cakes, try drizzling some balsamic reduction over the strawberries.
Tips for Success
Use Icy butter and cream to achieve flaky, soft shortcakes.
Do not work the dough too much to achieve lightness.
Sweeten and moisten strawberries with sugar and lemon juice through maceration technique.
Health Benefits
When considering nutritional aspects strawberry shortcake is a food that should be eaten in reasonable amounts but it does have some health benefits on its own. The strawberries are full of vitamin C, fiber, and antioxidants while butter and cream in the shortcake biscuits provide energy from carbohydrates as well as some healthy fats.
Nutritional Information
(Per serving, based on 8 servings)
Calories: 350
Total Fat: 21g
Saturated Fat: 13g
Cholesterol: 65mg
Sodium: 320mg
Total Carbohydrates: 38g
Dietary Fiber: 2g
Sugars: 13g
Protein: 4g
Variations and Substitutions
In case you want to go for less calories choose whipped coconut cream instead of using classic whipped cream.
Try different fruits or berries or even mix them up to use as a filling.
The other option is to serve it with drizzles of chocolate sauce or sprinkle with roasted nuts.
Frequently Asked Questions (FAQs)
Q: Can I prepare the shortcake biscuits ahead of time? A: Yes, you can make the biscuits in advance and keep them in an airtight container for up to 2 days. Before serving, just heat them briefly in a 350°F (175°C) oven.
Q: Is it possible for me to use frozen strawberries instead of fresh ones? A: Yes, but remember that frozen strawberries are likely to be more watery when thawed out. Adjust the sugar accordingly when macerating.
Conclusion
Strawberry shortcake is a timeless dessert that’s great for all occasions, from summer picnics to fancy dinner parties. Having simple flavors yet enjoyable, it sure will be loved by everyone.