Is there a sweeter dessert than strawberry shortcake? Of all the delicious strawberry desserts, strawberry shortcake gets top marks for being pretty, sweet, and so easy! Perfect for Easter brunch, Mother’s Day, or any spring feast, these buttery, crumbly, individual shortbread cookies are happiness on a plate! This recipe does a lot so you can go back for a few seconds, feed a large group, or freeze the dough for later!
Why is it called strawberry shortcake?
No, this is not a comment on their size. The name of the recipe recalls the British description of crumbly baked goods, such as shortbread and scones. The cakes in this The Strawberry Shortcakes recipe is made using a batter very similar to cookie dough, so they are more flaky and crumbly than they are spongy.
What’s the secret to the perfect strawberry shortcake?
If strawberries and whipped cream are essential, the real sign of a good strawberry shortcake is the cake! This recipe features a super easy to drop cookie dough that bakes light and crumbly thanks to the cold butter chunks in the dough. Start with cold cubed butter mixed with flour, then use a fork or your fingers to break the butter into small, pea-sized pieces. Once these pockets of butter are worked into the batter, they release steam as the shortcakes bake, resulting in crumbly and moist cakes.
Why is this strawberry shortcake recipe the best?
This recipe was created with simplicity in mind! Many shortcake recipes call for using a food processor and then lots of rolling and folding to make flaky layers. But no need to go to so much trouble for these “cakes!” This recipe uses a large bowl, your fingers to pinch the butter, and a cookie scoop or spoons to simply drop the dough onto a baking sheet before baking.
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granulated sugar, divided
cold unsalted butter sticks, cubed (3/4 cup)
whipped cream, divided
orange, zested then cut in half
coarse sugar (like raw sugar)
strawberries, hulled and sliced
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- Mix flour, 1/2 cup granulated sugar, baking powder, salt and butter with fork in large bowl until butter is coated in flour. Using the tines of the fork or your fingers, break the butter cubes into pea-sized pieces, tossing them to coat in the flour mixture until crumbly. Put aside.
- Preheat the oven to 425° with the oven racks positioned in the upper and lower thirds of the oven. Whisk together 1 3/4 cups whipping cream with egg, vanilla and orange zest in medium bowl until blended. Gradually add cream mixture to flour mixture, stirring until dough comes together and no pockets of dry flour remain.
- Using a 1/3 cup scoop or cookie scoop, drop leveled balls of shortbread dough onto parchment-lined baking sheets, spacing dough mounds at least 2 inches apart . Press the rounds of dough to flatten them slightly and sprinkle the top with coarse sugar. Bake until top is golden brown, about 15 minutes, rotating pans between upper and lower racks halfway through cooking.
- While the shortcakes bake, combine the strawberries, 1/4 cup of the remaining granulated sugar and the juice from the orange halves in a bowl. In another medium bowl, use a hand mixer (or a whisk and a strong arm!) to beat the remaining 3 cups cream and remaining 1/4 cup granulated sugar until soft, fluffy peaks form. form, about 2 minutes.
- Remove cookies from oven; let cool 5 minutes. Use a fork to gently cut each cookie in half. For each serving, add a dollop of whipped cream to each cookie base, followed by a dollop of strawberries. Top with half a cookie, more whipped cream and more berries. Serve immediately.
The shortcrust pastry can be prepared up to a month in advance! Simply spread the batter on a baking sheet lined with parchment paper, then freeze until solid. Transfer the collected dough to a freezer bag and you’re done. Your cake bakes them from frozen – just add a few minutes to the baking time.
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