Strawberry Shortcake
Let’s Talk Strawberry Shortcake (And Why My Dog Once Ate Half of It)
Okay, story time. The first time I made strawberry shortcake from scratch, I somehow managed to flour the entire kitchen—including the cat—while my dad hovered anxiously, waiting for dessert. And, as luck would have it, my dog swiped a whole shortcake off the counter when I turned my back. True story. But it was still totally worth it (well, not for the cat). There’s just something magical about that fluffy biscuit, juicy strawberries, and billowy cream that reminds me of summer picnics and lazy Sunday afternoons. So, if you’re up for a bit of controlled chaos and a lot of deliciousness, let’s dive in.
Why You’ll Probably Fall in Love With This
I make this strawberry shortcake whenever my family’s feeling nostalgic for something sweet but not too fussy. My sister claims it’s the only dessert she cares about at family reunions (she’s exaggerating, but not by much). I’ve baked it for birthdays, impromptu garden parties, and, honestly, sometimes just because strawberries looked too good at the shop to walk past. There’s something about the slightly crumbly cake soaking up the strawberry juices and cream—my dad says it’s the taste of summer holidays. And if I can manage to make this with a toddler in the kitchen and only lose one spoon, so can you. Oh, and the best part: you don’t have to be a pastry chef. Trust me, I once used self-raising flour by accident and it still came out grand.
The Ingredients List (With a Few Shortcuts & Swaps)
- 500g (about 1 pound) fresh strawberries, hulled and sliced (sometimes I just use frozen if I’m in a pinch—they’re juicier, oddly enough)
- 3 tbsp sugar (granulated or caster, honestly whatever’s at hand)
- 2 cups all-purpose flour (my gran swore by Gold Medal, but honestly, any will do)
- 1/4 cup sugar (plus a bit to sprinkle on top—optional but nice)
- 1 tbsp baking powder (I once grabbed baking soda by mistake… don’t do that)
- 1/2 tsp salt (I just eyeball this now, but measure if you like precision!)
- 1/2 cup cold unsalted butter, cubed (in a rush, I’ve even used margarine… not my proudest moment but it worked)
- 2/3 cup milk (whole milk is lush, but I’ve also tried half-and-half—makes it richer)
- 1 large egg
- 1 tsp vanilla extract (real or imitation, honestly I can’t always tell the difference)
- 1 cup heavy cream (for whipping—sometimes I cheat with store-bought, shh)
- 1 tbsp powdered sugar (for the cream, but if you forget, it’s not the end of the world)
How I Actually Make It (Warts and All)
- Macerate the strawberries: Toss the sliced berries with 3 tbsp sugar in a medium bowl. Give them a stir, cover, and let them sit for at least 30 minutes so they get juicy. (This is where I sneak a few slices.)
- Make the shortcake: Preheat your oven to 220°C (425°F). In a biggish bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt. Add the cold butter cubes and use your fingers—or a pastry cutter if you have one, but fingers are just fine—to rub the butter in until it’s all crumbly, like lumpy sand.
- In a smaller bowl, beat the egg, milk, and vanilla. Pour this into the flour-butter mix and stir until just combined. Don’t overdo it; mine always looks a bit messy, and that’s fine.
- Turn out the dough onto a floured counter. Pat (don’t roll) it into a slab about 3/4-inch thick. Use a round cutter or a drinking glass to cut out 6-8 circles. Or just go rustic and cut squares, no one’s judging.
- Arrange on a parchment-lined baking tray. Brush tops with a little milk and sprinkle with sugar if you’re feeling fancy. Bake for about 12-15 minutes till golden and a bit puffed up. Don’t wander off—they go brown fast!
- Whip the cream: Beat the cream and powdered sugar till it’s soft and pillowy. (I once overbeat it and basically made butter; not ideal, but you can save it with a splash of milk.)
- Assemble: Let the shortcakes cool a little. Split each in half (use a fork for a nice crumbly edge—learned that from Sally’s Baking Addiction). Spoon strawberries with lots of juice over the bottom half, heap on the cream, and top with the other half. Repeat, eat, and try not to inhale the whole lot at once.
Some Notes From Honest Mistakes
- If your dough feels too sticky, just flour your hands a bit more; doesn’t need to be perfect.
- Actually, I find letting the strawberries sit longer (like, an hour) makes the sauce even better. But sometimes I can’t wait that long.
- If your shortcakes seem dry—don’t panic! Just load up on extra strawberries and cream. No one ever complains.
- And on days when I’m feeling lazy, I’ve used store-bought biscuits (the UK kind, not the American ones)—they’re not quite the same, but they’ll do in a pinch.
Variations I’ve Messed Around With (Some Worked, Some Didn’t)
- Blueberries instead of strawberries—really good, but not quite as nostalgic for me.
- Chocolate chips in the shortcake—my nephew loved this, I thought it was a bit much, but hey, to each their own.
- Once, I tried swapping whipped cream for Greek yogurt (because I ran out). Eh, not my favorite, tasted a bit too breakfast-y.
- Scone-style shortcakes with a touch of lemon zest—actually, this brightens things up nicely.
What You’ll Need (Or Improvise Like Me)
- Mixing bowls (you could probably get away with just one if you rinse it—though my gran wouldn’t approve)
- Pastry cutter or just your hands (I almost always just use my hands, less washing up)
- Baking tray (any old sheet pan does the trick)
- Electric mixer for the cream—or a good old whisk and some elbow grease, but be prepared for a workout
- Round cutter or glass (I once used a coffee mug—perfect circles? Eh, close enough)
Keeping It Fresh (Though It Never Lasts That Long Here)
Shortcakes are best the day they’re made. If you must (I rarely have leftovers), store the biscuits in an airtight tin for a day or two. Strawberries and cream should be kept in the fridge. But honestly, in my house it never lasts more than a day—someone always grabs a midnight snack. If you want to make ahead, just keep everything separate till serving time.
How I Like To Serve It
We pile everything up on one big platter and let everyone build their own—there’s usually a race for the juiciest strawberries. Sometimes I sneak a few mint leaves on top just to pretend we’re fancy. And if it’s someone’s birthday, a scoop of vanilla ice cream on the side is pretty much mandatory (in our family anyway).
What I’ve Learned (AKA My Pro Tips Shaped By Mishaps)
- Don’t rush the butter step—I once melted it by accident (microwave shortcut fail) and the result was dense, pancake-like biscuits. Not what you want.
- Actually, leaving the dough a bit shaggy rather than over-mixing gives you a lighter, fluffier biscuit. I used to be a perfectionist, but lumps are your friend here.
- For the love of all things tasty, don’t skip macerating the strawberries. I tried just slicing and serving once—so bland. The sugar makes all the difference.
Questions I Get All The Time (And My Not-So-Polished Answers)
- Can I use other fruits?
- Absolutely! Blueberries, raspberries, even peaches work. My cousin swears by a mixed-berry version, but strawberries still win for me.
- Do I have to make the biscuits from scratch?
- Nope. I’ve used shop-bought scones, biscuits, even pound cake in a pinch. Not quite the same, but still tasty.
- How do I stop soggy bottoms?
- Layer just before serving—otherwise, yeah, things get a bit swampy. I suppose you could toast the split biscuit halves, but I never bother.
- Can I make it gluten-free?
- Sure, just swap in your favorite GF flour blend (I’ve had good luck with King Arthur’s). Texture’s a bit different, but you get used to it.
- What if I don’t have a pastry cutter?
- Your hands work just fine, or two knives. Or check out King Arthur Baking’s tips—they’ve got some clever ideas.
And before I forget, if you want to see a video on assembling shortcake like a pro, this YouTube one is pretty good—just don’t blame me if you wind up watching cake videos till midnight. Anyway, here’s hoping you make a glorious mess and enjoy every bite. If you’ve got a story about shortcake disasters or triumphs, tell me—I’ll feel better about the time I set the oven mitt on fire (don’t ask). Happy baking!
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 2/3 cup whole milk
- 1 teaspoon vanilla extract
- 1 pound fresh strawberries, hulled and sliced
- 3 tablespoons granulated sugar (for strawberries)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
Instructions
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1Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
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2In a large bowl, whisk together flour, 1/4 cup sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
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3Stir in milk and vanilla extract until just combined. Do not overmix. Drop 6 equal mounds of dough onto the prepared baking sheet.
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4Bake for 15-18 minutes or until golden brown. Let the shortcakes cool on a wire rack.
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5Meanwhile, toss sliced strawberries with 3 tablespoons sugar and let sit for 15 minutes to release juices.
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6Whip the heavy cream with powdered sugar until soft peaks form. Split the cooled shortcakes, layer with strawberries and whipped cream, then top with the other half of the shortcake. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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