Strawberry Shortcake Recipe

All-purpose flour: The base for the shortcakes, providing structure and texture.

Granulated sugar: Adds sweetness to both the shortcakes and the strawberries.

Baking powder: A leavening agent that helps the shortcakes rise and become fluffy.

Salt: Enhances the flavors of the other ingredients.

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

Milk: Provides moisture and helps bind the ingredients together.

Strawberries: The star of the dish, adding fresh, fruity flavor.

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

Powdered sugar: Sweetens the whipped cream without adding graininess.

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

When preparing the strawberries, macerating them with sugar not only sweetens them but also draws out their natural juices, creating a delicious syrup that enhances the flavor of the shortcake. To achieve the best texture for the whipped cream, ensure that both the heavy whipping cream and the mixing bowl are well-chilled before you start whipping. This helps the cream to whip up faster and hold its shape longer.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the shortcake denser.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

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

• salt - Substitute with sea salt: Sea salt can provide a slightly different mineral content and flavor profile.

• unsalted butter - Substitute with coconut oil: Coconut oil can be used for a dairy-free option 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: Thaw and drain frozen strawberries to use when fresh ones are not available.

• granulated sugar - Substitute with honey: Honey can add a different sweetness and moisture to the strawberries.

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

• powdered sugar - Substitute with blended granulated sugar: Blend granulated sugar in a blender until it reaches a powdered consistency.

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

• To keep your strawberry shortcake fresh, store the shortcakes in an airtight container at room temperature for up to 2 days. If you need to keep them longer, consider freezing.
• For freezing, wrap each shortcake individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2 months. When ready to use, thaw at room temperature or warm in the oven at 350°F (175°C) for a few minutes.
• Store the strawberries separately in an airtight container in the refrigerator. They will stay fresh for up to 2 days. If you have already mixed them with sugar, they might release more juice, so it's best to use them within a day.
• The whipped cream is best made fresh, but if you need to store it, place it in an airtight container and refrigerate for up to 24 hours. Re-whip slightly if it loses its texture.
• When ready to serve, assemble the strawberry shortcake by splitting the shortcakes, layering with the strawberries and whipped cream. Enjoy the delightful combination of flavors and textures!

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the shortcakes on a baking sheet.
  3. Cover them loosely with aluminum foil to prevent over-browning.
  4. Heat for about 10 minutes or until warmed through.
  5. Meanwhile, let the strawberries and whipped cream come to room temperature.
  6. Assemble the shortcakes with the strawberries and whipped cream just before serving.

• Microwave Method:

  1. Place the shortcakes on a microwave-safe plate.
  2. Cover them with a damp paper towel to retain moisture.
  3. Microwave on medium power for 20-30 seconds, checking frequently to avoid overheating.
  4. Allow the strawberries and whipped cream to come to room temperature.
  5. Reassemble the shortcakes with the strawberries and whipped cream.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the shortcakes on the toaster oven tray.
  3. Cover them loosely with aluminum foil.
  4. Heat for about 8-10 minutes or until warmed through.
  5. Let the strawberries and whipped cream come to room temperature.
  6. Reassemble the shortcakes with the strawberries and whipped cream.

• Stovetop Method:

  1. Preheat a non-stick skillet over medium-low heat.
  2. Place the shortcakes in the skillet.
  3. Cover with a lid to trap the heat.
  4. Heat for about 2-3 minutes on each side or until warmed through.
  5. Allow the strawberries and whipped cream to come to room temperature.
  6. Reassemble the shortcakes with the strawberries and whipped cream.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the shortcakes in the air fryer basket.
  3. Heat for about 3-5 minutes or until warmed through.
  4. Let the strawberries and whipped cream come to room temperature.
  5. Reassemble the shortcakes with the strawberries and whipped cream.

• Oven: Used to bake the shortcakes at the specified temperature.

• Mixing bowl: Needed to combine the dry ingredients and later mix in the milk.

• Pastry cutter: Utilized to cut in the cold butter until the mixture resembles coarse crumbs.

• Measuring cups: Essential for accurately measuring the flour, sugar, milk, and other ingredients.

• Baking sheet: Used to drop the dough by spoonfuls and bake the shortcakes.

• Cooling rack: Allows the shortcakes to cool evenly after baking.

• Knife: Needed to hull and slice the strawberries.

• Mixing spoon: Used to stir the ingredients together.

• Whisk: Helps in whipping the cream with powdered sugar and vanilla until soft peaks form.

• Electric mixer: Can be used to whip the cream more efficiently.

• Spatula: Useful for scraping down the sides of the mixing bowl.

• Serving plate: For assembling and serving the strawberry shortcakes.

Prep ingredients ahead: Hull and slice strawberries the night before and store them in the fridge.

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

Pre-chill utensils: Keep your whisk and mixing bowl in the freezer for faster whipped cream.

Make ahead: Bake the shortcakes in advance and store them in an airtight container.

Quick assembly: Set up an assembly line with shortcakes, strawberries, and whipped cream for efficient layering.