Alrighty, folks! It’s time for the moment we’ve all been waiting for – the Strawberry Shortcake Recipe! Get ready to have your taste buds exploded with the sweetest flavors of summer!
Now, I don’t know about you guys, but this recipe just screams “YUM!” to me. The combination of juicy strawberries, fluffy shortcakes, and homemade whipped cream is absolutely irresistible. And the best part? It’s super easy to make!
All you gotta do is follow these simple steps: start by prepping the strawberries – cut ’em up, toss ’em with sugar, and lightly crush ’em with a wooden spoon. Then, move onto the biscuit dough – mix all-purpose flour, sugar, baking powder, baking soda, salt, and cold butter until coarse crumbs form. Mix in some plain yogurt, milk, egg, and vanilla extract, portion out the dough, and sprinkle some turbinado sugar on top. Bake for 17 minutes, and voila! Your shortcakes are ready.
And let’s not forget about the homemade whipped cream. Chill some heavy whipping cream, sugar, and vanilla extract in the fridge, mix it all up, and you’re good to go.
Finally, assemble the shortcakes by cutting ’em in half, adding a dollop of whipped cream, and some juicy strawberries, then put the top back on. And there you have it – a mouth-watering dessert that’ll have you drooling for more.
So go ahead, give this recipe a try, and let me know what you think! It’s guaranteed to be a hit at your next family gathering or summer BBQ. Trust me, your taste buds will thank you!
Preparation Time: 20 minutes
Cooking Time: 17 minutes
Total Time: 37 minutes
Servings: 8
Ingredients:
1 ½ cups all-purpose flour
¼ cup granulated sugar
1 tsp baking powder
¼ tsp baking soda
¼ tsp kosher salt
⅓ cup cold butter
½ cup plain yogurt
3 tbsp milk
1 large egg
½ tsp pure vanilla extract
Turbinado sugar for sprinkling on top of shortcakes
Ingredients for Strawberry Shortcake Filling:
1 lb strawberries
2 tbsp granulated sugar
Ingredients for Whipped Cream:
1 cup heavy whipping cream
2 tbsp granulated sugar
½ tsp pure vanilla extract
Instructions:
Strawberry Shortcake Filling:
Cut off the tops of the strawberries and dice the berries into bite-size pieces.
Toss the strawberries with 2 tablespoons of granulated sugar.
Take a wooden spoon and press lightly until you have slightly crushed strawberries.
Refrigerate until ready to use or at least an hour before serving.
Biscuit Dough for Shortcakes:
Preheat the oven to 400°F.
In a medium bowl, add 1 ½ cups all-purpose flour, ¼ cup granulated sugar, 1 tsp baking powder, ¼ tsp baking soda, and ¼ tsp salt. Whisk to combine.
Cube ⅓ cup cold butter and add it to the flour mixture. Toss to coat all the butter pieces with flour, and rub the butter into the flour until coarse crumbs form. Work quickly so the butter doesn’t melt.
In a small bowl, mix 1 large egg, ½ cup plain yogurt, 3 tbsp milk, and ½ tsp vanilla extract. Beat to combine.
Make a well in the middle of the flour mixture and add the liquid to it. Mix with a spatula until a wet dough is formed.
Use a 2 oz. ice cream scoop to portion the dough onto a parchment paper-lined baking sheet. This will give you 8 shortcakes. Sprinkle the top with plenty of turbinado sugar.
Bake at 400°F for 17 minutes. Remove from the oven and transfer shortcakes onto a wire rack to cool completely.
Homemade Whipped Cream:
Chill a mixing bowl and the whisk attachment of your mixer in the refrigerator for about 15-30 minutes. You may also use an electric hand mixer.
Add 1 cup heavy whipping cream, 2 tbsp granulated sugar, and ½ tsp vanilla extract to the chill mixing bowl, then mix on medium-high speed until it forms stiff peaks.
Assembling the Shortcakes:
To assemble the shortcakes, cut the shortcakes in half like a burger bun with a serrated knife.
Add a generous spoonful of whipped cream, then juicy strawberries.
Replace the top portion of the biscuit and enjoy right away!