Description
This homemade strawberry shortcake recipe features tender, fluffy shortcakes topped with juicy macerated strawberries and freshly whipped cream. Perfect for a delightful dessert or a special occasion treat, this classic dessert balances sweet, buttery cakes with vibrant fruit and light cream.
Ingredients
Scale
Strawberries
- 5 to 6 cups freshly sliced strawberries
- 3 Tablespoons granulated sugar
- 1 teaspoon vanilla extract
Sweetened Whipped Cream
- 2 cups heavy whipping cream
- 2 Tablespoons powdered sugar
- 1 teaspoon vanilla extract
Shortcakes
- 1/2 cup salted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups (180 grams) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
Instructions
- Prepare Strawberries: Combine the sliced strawberries, granulated sugar, and vanilla extract in a large bowl. Cover and refrigerate for at least 30 minutes to allow the strawberries to release their juices, enhancing their flavor.
- Make Sweetened Whipped Cream: In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form. Cover and refrigerate until ready to use, but do not prepare too far in advance to avoid it becoming runny.
- Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Grease a 10-cup muffin tin and set it aside.
- Cream Butter and Sugar: Using an electric hand mixer, beat the softened butter and granulated sugar together in a large bowl until light and fluffy, about 2 minutes.
- Mix Wet Ingredients: Add the buttermilk, eggs, and vanilla extract to the butter mixture. Beat on low speed just until combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, baking powder, and salt to sift and combine.
- Make Batter: Gradually add the dry ingredients to the wet ingredients, beating just until combined and no dry lumps remain. Avoid over mixing to keep the shortcakes tender.
- Fill Muffin Cups: Divide the batter evenly into the 10 prepared muffin cups.
- Bake Shortcakes: Bake for 15 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pan for 10 minutes, then carefully remove them.
- Assemble and Serve: Place each shortcake on a plate and top with the macerated strawberries, their juice, and a generous dollop of whipped cream. Serve immediately and enjoy.
Notes
- For best results, allow the strawberries to macerate for longer to enhance their juiciness.
- Do not prepare whipped cream too far in advance, as it may become runny after an hour.
- Handle the batter gently to ensure light and fluffy shortcakes.
- If you prefer, you can substitute buttermilk with regular milk plus 1 teaspoon lemon juice or vinegar, allowed to sit for 5 minutes.
