Easy Strawberry Shortcake Recipe: A Delightfully Simple Dessert
This easy strawberry shortcake recipe is perfect for beginner bakers and seasoned dessert enthusiasts alike! It's quick, delicious, and requires minimal ingredients, making it ideal for a weeknight treat or a special occasion. Forget complicated baking – this recipe focuses on fresh, vibrant strawberries and a melt-in-your-mouth shortcake.
What You'll Need:
This recipe yields about 6 servings.
For the Shortcakes:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, chilled and cubed
- 3/4 cup milk
For the Strawberries:
- 2 pints fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
For Serving:
- Whipped cream (homemade or store-bought)
Instructions:
Making the Shortcakes:
- Preheat & Prep: Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper.
- Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Cut in Butter: Cut in the chilled butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Add Milk: Stir in the milk until just combined. Don't overmix! A few lumps are okay.
- Bake: Drop the dough by rounded tablespoons onto the prepared baking sheet. Bake for 12-15 minutes, or until golden brown.
- Cool: Let the shortcakes cool slightly on a wire rack.
Preparing the Strawberries:
- Macerate: In a medium bowl, gently toss the sliced strawberries with the sugar and lemon juice. Let them sit for at least 15 minutes to allow the juices to release and the strawberries to soften.
Assembling the Shortcake:
- Slice: Split the cooled shortcakes in half horizontally.
- Layer: Place the bottom half of a shortcake on a plate. Top with a generous spoonful of macerated strawberries and a dollop of whipped cream.
- Repeat: Repeat with the remaining shortcakes, strawberries, and whipped cream.
Tips and Variations:
- For a richer flavor: Use buttermilk instead of regular milk.
- Add some zest: Incorporate a teaspoon of lemon or orange zest into the shortcake batter for an extra burst of citrus.
- Spice it up: Add a pinch of cinnamon or nutmeg to the shortcake batter.
- Make it ahead: You can bake the shortcakes a day ahead and store them in an airtight container. Macerate the strawberries a few hours ahead as well.
- Use different berries: Substitute other berries like raspberries, blueberries, or blackberries for the strawberries.
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This easy strawberry shortcake recipe is sure to become a family favorite! Enjoy!
