Best 3 Best Strawberry Shortcake Recipes
Indulge in a timeless classic with our delectable Strawberry Shortcake recipe, a harmonious blend of sweet, tart, and fluffy textures. This iconic dessert features layers of golden biscuits, juicy strawberries, and creamy whipped topping, creating a symphony of flavors that will tantalize your taste buds. Our recipe offers a step-by-step guide to crafting the perfect shortcake biscuits, ensuring they're light and airy. Discover the art of macerating strawberries, a technique that enhances their natural sweetness and intensifies their flavor. Elevate your dessert with a luscious whipped topping, using either heavy cream or a vegan alternative like coconut cream, for a rich and velvety texture. This comprehensive recipe provides all the necessary tips and tricks to create an unforgettable Strawberry Shortcake experience, whether you prefer a traditional approach or a delightful vegan variation. Embark on a culinary journey and treat yourself to this irresistible classic, perfect for any occasion.
Check out the recipes below so you can choose the best recipe for yourself!
THE BEST CLASSIC STRAWBERRY SHORTCAKE
For our simple and iconic shortcake, we discovered a great double-stacking technique that creates super light and high biscuits that are easy to split. This makes them easy to fill without crumbling. A simple recipe like this one allows its ingredients to shine, so use the very best berries you can find.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the shortcakes: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Whisk the heavy cream, sour cream and vanilla in a small bowl; refrigerate until ready to use. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter; pulse until the mixture looks like fine meal. Pour in the chilled heavy cream mixture and pulse until just combined.
- Lightly flour a work surface and dump the dough onto it. Pat out the dough 1/2-inch thick. Cut out as many biscuits as you can with a 2 1/2-inch biscuit cutter. Then pat the remaining dough out to 1/2-inch thick again. Cut more biscuits; you should get 12.
- Put 6 of the biscuits on the prepared baking sheet. Brush the tops generously with cream, then top each cream-brushed biscuit with one of the remaining biscuit rounds. (This makes it easier to split once they are baked.) Brush the top of each biscuit stack with more heavy cream and sprinkle 1 teaspoon granulated sugar on each biscuit.
- Bake the biscuits until golden and puffed, about 30 minutes. Let cool for 5 minutes, then transfer to a wire rack and cool completely.
- Meanwhile, for the topping: Toss the strawberries and 2 tablespoons of the brown sugar in a medium bowl.
- Just before serving, beat the heavy cream, sour cream, the remaining 2 tablespoons brown sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.
- Split the shortcakes in half. Spoon half the cream on the bottom of the biscuits, top evenly with the strawberries and top with the remaining cream. Put each biscuit top on and serve.
BEST STRAWBERRY SHORTCAKE
For a dazzling summer dessert, you can't beat juicy strawberries and fresh whipped cream over homemade shortcake. My father added even more indulgence to this recipe by buttering the shortcake. This is the best strawberry shortcake recipe. -Shirley Joan Helfenbein, Lapeer, Michigan.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine the flour, sugar, baking powder and salt. Cut in 1/4 cup butter until mixture resembles coarse crumbs. In a small bowl, combine egg and half-and-half; stir into crumb mixture just until moistened. , Spread batter into a 6-in. round baking pan coated with cooking spray, slightly building up the edges. Bake at 450° until golden, 13-15 minutes. Cool for 10 minutes before removing from pan to a wire rack. , In a small bowl, beat whipping cream, confectioners' sugar and vanilla until soft peaks form. Cut cake horizontally in half. Soften remaining butter. Place bottom layer on a serving plate; spread with butter. Top with half of strawberries and cream mixture. Repeat layers of cake, strawberries and cream.
Nutrition Facts : Calories 420 calories, Fat 28g fat (17g saturated fat), Cholesterol 140mg cholesterol, Sodium 471mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 2g fiber), Protein 7g protein.
BA'S BEST STRAWBERRY SHORTCAKE
You're looking at the quintessential June dessert, perfected by the BA Test Kitchen.
Provided by Chris Morocco
Categories Bon Appétit Dessert Summer Strawberry Biscuit Milk/Cream Vanilla Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 6 servings
Number Of Ingredients 19
Steps:
- Make the shortcakes:
- Pulse egg yolks, both flours, baking powder, salt, and granulated sugar in a food processor to combine. Add butter and pulse until only pea-size pieces remain. Drizzle in 2/3 cup cream, then pulse 2-3 times to barely incorporate. Transfer dough to a work surface and gently fold on top of itself several times just to bring it together and work in any dry spots.
- Using a 2-oz. ice cream scoop, make 6 balls and place on a parchment-lined baking sheet. Do not flatten. (Or measure out mounded scoops with a 1/4-cup measuring cup.) Cover and chill until cold, 20-25 minutes.
- Preheat oven to 350°F. Brush tops of shortcakes with remaining 2 Tbsp. cream and sprinkle with sanding sugar. Bake until golden and sides are firm to the touch, 28-32 minutes. Let cool.
- To assemble:
- Toss strawberries, granulated sugar, lemon zest, and a pinch of salt in a medium bowl to combine. Transfer half of strawberries to a large saucepan and add 1 Tbsp. water; let remaining strawberries macerate while you bring strawberries in saucepan to a gentle simmer over medium-low. Cook, stirring occasionally and reducing heat if needed to keep at a low simmer, until strawberries are starting to break down and become jammy and liquid is syrupy, 12-18 minutes. Let cool, then stir in 1 tsp. lemon juice. Stir remaining 1 tsp. lemon juice into macerated strawberries.
- Combine heavy cream, powdered sugar, and a pinch of salt in a medium bowl. Scrape in seeds from vanilla bean; reserve pod for another use. Beat cream until soft peaks form.
- Split shortcakes and divide strawberry compote, macerated strawberries, and whipped cream among bottoms. Close with shortcake tops.
- Do Ahead
- Shortcakes can be baked 1 day ahead. Store airtight at room temperature. Reheat before serving.
Tips:
- Choose ripe, sweet strawberries. This will ensure that your shortcake is bursting with flavor.
- Make sure your biscuits are fluffy and light. You can do this by using buttermilk in the dough and baking them until they are golden brown.
- Don't overwhip the whipped cream. You want it to be light and airy, not stiff and dense.
- Assemble the shortcake just before serving. This will prevent the biscuits from getting soggy.
- Garnish the shortcake with fresh strawberries and mint leaves. This will add a pop of color and flavor.
Conclusion:
Strawberry shortcake is a classic summer dessert that is easy to make and always a crowd-pleaser. With its light and fluffy biscuits, sweet and juicy strawberries, and creamy whipped cream, it's the perfect way to celebrate the season. So next time you're looking for a delicious and refreshing dessert, give this strawberry shortcake recipe a try. You won't be disappointed!
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