Strawberry Shortcake Recipe

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

Sugar: Adds sweetness to the shortcakes and enhances the flavor of the strawberries.

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

Salt: Balances the sweetness and enhances the overall flavor.

Unsalted butter: Adds richness and flakiness to the shortcakes.

Milk: Moistens the dough, bringing the ingredients together.

Strawberries: The star of the dessert, providing a fresh, juicy topping.

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

To achieve the perfect texture for your shortcakes, ensure that your butter is very cold before cutting it into the flour mixture. This helps create those delightful, flaky layers. Use a pastry cutter or two knives to cut the butter into the flour until the mixture resembles coarse crumbs. Avoid over-mixing the dough when adding the milk; stir just until combined to keep the shortcakes tender.

• 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.

• sugar - Substitute with honey: Honey provides a natural sweetness and adds moisture to the shortcake.

• 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 be used in the same quantity and may add a slightly different flavor profile.

• unsalted butter - Substitute with coconut oil: Coconut oil can be used in the same amount and adds a subtle coconut flavor.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking.

• strawberries - Substitute with raspberries: Raspberries provide a similar tartness and sweetness, though they are smaller and may require less slicing.

• whipped heavy cream - Substitute with coconut whipped cream: Coconut whipped cream is a dairy-free alternative that offers a similar texture and a hint of coconut flavor.

• To keep your strawberry shortcake fresh, store the shortcakes in an airtight container at room temperature for up to 2 days. If you prefer, you can also refrigerate them to extend their freshness for up to 5 days.
• For the strawberries, once they are mixed with sugar, place them in a covered container and refrigerate. They will stay fresh and juicy for up to 2 days.
• Whipped cream is best when freshly made, but you can store it in an airtight container in the refrigerator for up to 24 hours. If it starts to lose its volume, give it a quick whisk to bring it back to life.
• If you want to freeze the shortcakes, let them cool completely after baking. Wrap each one individually in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. When ready to use, thaw at room temperature or warm them in a preheated oven at 350°F (175°C) for about 10 minutes.
• Avoid freezing the strawberries and whipped cream as they do not retain their texture well after thawing. Instead, prepare fresh strawberries and whipped cream when you are ready to serve.
• For a quick assembly, you can pre-slice the shortcakes before freezing. This way, you can easily split them open once thawed and ready to be topped with fresh strawberries and whipped cream.
• If you have leftover assembled strawberry shortcakes, store them in the refrigerator in an airtight container. They are best consumed within 1-2 days to enjoy the optimal texture and flavor.

• Preheat your oven to 350°F (175°C). Place the shortcakes on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10 minutes or until warmed through.

• For a quicker method, use a microwave. Place the shortcakes on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for 20-30 seconds, checking frequently to avoid overheating.

• If you have an air fryer, preheat it to 300°F (150°C). Place the shortcakes in the basket and heat for 3-5 minutes, checking halfway through to ensure they don't get too crispy.

• To reheat the strawberries, place them in a small saucepan over low heat. Stir occasionally until they are just warmed through, being careful not to cook them further.

• For the whipped cream, it's best to whip up a fresh batch if possible. If you must use leftover whipped cream, let it come to room temperature and give it a gentle whisk to restore some of its fluffiness before serving.

• Oven: Preheat to 425°F (220°C) to bake the shortcakes to a golden brown.

• Mixing bowl: Combine the flour, sugar, baking powder, and salt, and later mix in the milk.

• Pastry cutter: Cut in the cold butter until the mixture resembles coarse crumbs.

• Baking sheet: Drop the dough by spoonfuls onto this for baking.

• Spoon: Use to drop the dough onto the baking sheet.

• Knife: Hull and slice the strawberries.

• Small bowl: Mix the strawberries with 2 tablespoon sugar and let sit.

• Cooling rack: Let the shortcakes cool slightly after baking.

• Whisk: Whip the heavy cream if not using pre-whipped cream.

• Spatula: Split the shortcakes in half and spread the whipped cream.

• Measuring cups: Measure out the flour, sugar, milk, and other ingredients.

• Measuring spoons: Measure out the baking powder, salt, and sugar for the strawberries.

Prepare ingredients in advance: Measure and cut the butter and slice the strawberries the night before to save time.

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

Preheat oven early: Start preheating the oven while you gather your ingredients to save waiting time.

Whip cream ahead: Whip the heavy cream and store it in the fridge until needed.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and quick removal of shortcakes.