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To make a delightful strawberry shortcake, gather these ingredients: - 2 cups all-purpose flour - 1 tablespoon baking powder - 1/4 teaspoon baking soda - 1/2 teaspoon salt - 1/3 cup granulated sugar - 1/2 cup unsalted butter, cold and cubed - 3/4 cup heavy cream, plus extra for brushing - 1 teaspoon vanilla extract - 1 pound fresh strawberries, hulled and sliced - 2 tablespoons powdered sugar (for strawberries) - Whipped cream (for serving) When picking strawberries, look for bright red ones. They should be firm, not mushy. The green tops should look fresh. Avoid berries with dark spots or bruises. If you can, smell the berries. A sweet scent means they are ripe. Try to buy local strawberries. They taste better and are often fresher. You’ll need some basic tools to make this treat: - Mixing bowls (large and medium) - Measuring cups and spoons - Pastry cutter or fork - Baking sheet - Parchment paper - Round cutter or glass (for biscuits) - Spatula (for mixing) - Whisk (for wet ingredients) With this ingredient list and tips, you're ready to start your strawberry shortcake adventure! For the full recipe, check out the details in the complete section. Start by preparing the strawberries. You need one pound of fresh strawberries. First, hull and slice them. Then, place them in a medium bowl. Add two tablespoons of powdered sugar to the bowl. Toss the strawberries gently until they are well coated. Let them sit for 15 to 20 minutes. This process is called macerating. It helps release the juices and creates a sweet syrup. You will love how fragrant and juicy they become! Next, let’s make the biscuit dough. In a large bowl, whisk together two cups of all-purpose flour, one tablespoon of baking powder, and 1/4 teaspoon of baking soda. Add 1/2 teaspoon of salt and 1/3 cup of granulated sugar. Mix these dry ingredients well. Now, cut in 1/2 cup of cold, cubed unsalted butter. You can use a pastry cutter or your fingers for this. Work until the mixture looks like coarse crumbs. In a separate bowl, whisk together 3/4 cup of heavy cream and one teaspoon of vanilla extract. Pour this mixture into the dry ingredients. Stir gently with a spatula. Be careful not to overmix; you want a slightly sticky dough. Turn the dough onto a floured surface. Pat it gently into a rectangle about one inch thick. Use a round cutter or glass to cut out biscuits. Place them on a baking sheet lined with parchment paper. It’s time to assemble the shortcakes! First, preheat your oven to 425°F (220°C). Brush the tops of the biscuits with a little extra heavy cream. Bake them for 12 to 15 minutes. They should be lightly golden when done. Once the biscuits cool slightly, slice them in half horizontally. Spoon the macerated strawberries onto the bottom half of each biscuit. Make sure to add some of the syrup too! Top with a generous dollop of whipped cream. Finally, place the top half of the biscuit over the cream. Serve your strawberry shortcakes right away. You can add extra strawberries and whipped cream on the side. Enjoy this simple and delicious treat! For more details, check the Full Recipe. To make fluffy biscuits, start with cold butter. Cold butter creates steam while baking, which helps the biscuits rise. Be gentle when mixing the dough; overworking it can lead to tough biscuits. Use a light hand and stop mixing once you see no dry flour. Cut the biscuits thick, around one inch. This thickness helps them stay soft inside. Bake them until golden brown for a nice crust. If you have extra strawberries, store them in the fridge. Keep them dry and in a container with a lid. Do not wash them until you are ready to use them. For leftover biscuits, place them in an airtight container. They will stay fresh for about two days. Reheat them in the oven for a few minutes to bring back their softness. Vanilla extract adds a lovely touch to your strawberry shortcake. It boosts the flavor of both the biscuits and the whipped cream. Use pure vanilla extract for the best taste. Just one teaspoon can make a big difference. Mix it in with the heavy cream before adding it to your dough. The fragrant notes will elevate your dessert. For an extra kick, you can also add a bit to the strawberries. This creates a rich blend of flavors that everyone will love. For the full recipe, check out the details above. {{image_2}} You can easily make a gluten-free version. Substitute the all-purpose flour with a gluten-free blend. Look for one that measures cup-for-cup. The rest of the recipe stays the same. This swap lets everyone enjoy the treat, even those avoiding gluten. Add more fruit for a berry medley shortcake. Mix strawberries with blueberries, raspberries, or blackberries. Use the same method to prepare the berries. The mix of flavors adds a nice twist. You can even adjust the sugar based on the berries you choose. Each bite bursts with sweetness and color. To make this dish vegan, swap butter and cream with plant-based options. Use coconut oil instead of butter and almond milk or coconut cream for the whipped topping. This change keeps the dish creamy and delicious. You can still enjoy that lovely texture and flavor without the dairy. For specific instructions, check the Full Recipe. To keep your strawberry shortcake fresh, store it in the fridge. Place the assembled shortcakes in an airtight container. This helps prevent the biscuits from getting soggy. Enjoy them within two days for the best taste. If you need to keep them longer, consider separating the components. You can freeze the biscuits before baking. After cutting out the biscuits, place them on a baking sheet. Freeze them for about one hour until firm. Then, transfer them to a freezer bag. You can store them for up to three months. When ready to bake, just add a few extra minutes to the baking time. - Fresh strawberries: Store in the fridge for up to 3 days. - Heavy cream: Lasts about one week after opening. - Biscuit ingredients: Keep dry ingredients like flour and sugar in a cool, dry place for six months or more. Using quality ingredients helps your shortcake taste its best. For the full recipe, check the earlier section. Making Easy Strawberry Shortcake takes about 40 minutes total. You spend 20 minutes prepping and baking. The other 20 minutes go to assembly and serving. It's a quick treat! Yes, you can use frozen strawberries. Just remember to thaw them first. Drain any extra liquid before mixing with sugar. This keeps your shortcake from getting soggy. Fresh strawberries are best, but frozen works too! Serve your strawberry shortcake right after you assemble it. This keeps the biscuits soft and tasty. Place the bottom biscuit on a plate first. Top it with strawberries and whipped cream. Then, add the biscuit top. Enjoy immediately for the best flavor! You can find the Full Recipe for more details. We covered everything you need for easy strawberry shortcake. You learned about the best ingredients, selecting fresh strawberries, and essential kitchen tools. I shared step-by-step instructions for preparing, making, and assembling your shortcake. Tips helped you achieve fluffy biscuits and store leftovers effectively. You explored variations like gluten-free and vegan options. With these ideas, I hope you feel ready to make delicious shortcakes. Enjoy the sweet reward of your hard work!

- Easy Strawberry Shortcake

Indulge in the delightful taste of Easy Strawberry Shortcake, the perfect dessert for any occasion! This simple recipe features warm, fluffy biscuits layered with juicy strawberries and rich whipped cream, making it a treat everyone will love. Join us in creating this mouthwatering dessert in just a few easy steps. Click through to discover the full recipe and experience the deliciousness for yourself!
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Ingredients
  

2 cups all-purpose flour

1 tablespoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/3 cup granulated sugar

1/2 cup unsalted butter, cold and cubed

3/4 cup heavy cream, plus extra for brushing

1 teaspoon vanilla extract

1 pound fresh strawberries, hulled and sliced

2 tablespoons powdered sugar (for strawberries)

Whipped cream (for serving)

Instructions
 

Prepare the Strawberries: In a medium bowl, combine the sliced strawberries and powdered sugar. Toss to coat the strawberries and let them sit for about 15-20 minutes to macerate. This will release the juices and create a lovely syrup.

    Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

      Make the Biscuit Dough: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar until evenly combined.

        Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

          Combine Wet Ingredients: In a separate bowl, whisk together the heavy cream and vanilla extract. Slowly pour the cream mixture into the flour mixture, stirring gently with a spatula until just combined. Be careful not to overmix; the dough should be slightly sticky.

            Shape the Biscuits: Turn the dough onto a floured surface. Gently pat it into a rectangle about 1-inch thick. Cut out biscuits using a round cutter or a glass, re-rolling the scraps as necessary. Place them on the prepared baking sheet.

              Brush and Bake: Brush the tops of the biscuits with extra heavy cream for a golden finish. Bake in the preheated oven for 12-15 minutes, or until the tops are lightly golden. Remove from the oven and let cool slightly.

                Assemble the Shortcakes: Slice the biscuits in half horizontally. Spoon a generous amount of the macerated strawberries (along with some syrup) onto the bottom half of each biscuit. Top with a dollop of whipped cream, then place the top half of the biscuit over the cream.

                  Serve: Serve the strawberry shortcakes immediately, with extra strawberries and whipped cream on the side.

                    Prep Time, Total Time, Servings: 20 mins | 40 mins | 8 servings

                      - Presentation Tips: Arrange the assembled shortcakes on a decorative platter and drizzle some of the strawberry juice over the top. Garnish with mint leaves for a vibrant touch!