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For this easy strawberry shortcake, you need fresh strawberries. They are the star here. I use: - 2 cups fresh strawberries, hulled and sliced - 1/4 cup granulated sugar (for strawberries) Let the sugar sit with the strawberries to sweeten them. This makes them juicy and delicious. Next, let’s gather the shortcake ingredients. These will create a soft, sweet base. You will need: - 1 1/2 cups all-purpose flour - 2 tablespoons baking powder - 1/2 teaspoon salt - 1/4 cup granulated sugar (for shortcake) - 1/4 cup unsalted butter, cold and cubed - 3/4 cup heavy cream, plus extra for brushing - 1 teaspoon vanilla extract These ingredients mix to form a light and fluffy shortcake. Toppings can make your shortcake even better. I love to add: - Whipped cream (for serving) You can also try other toppings like chocolate sauce or nuts. Adding these makes each bite special. For the complete recipe, check out the Full Recipe link. Start by washing the strawberries. Remove the green tops and slice them. Place the sliced strawberries in a medium bowl. Add 1/4 cup of granulated sugar. Toss them gently to coat. Let the strawberries sit for about 30 minutes. This helps them release their sweet juice. Preheat your oven to 425°F (220°C). In a large bowl, mix the flour, baking powder, salt, and 1/4 cup of sugar. Use a whisk to blend them well. Next, add the cold, cubed butter to the bowl. Use a pastry cutter or your fingers to mix until it looks like coarse crumbs. Pour in 3/4 cup of heavy cream and the vanilla extract. Stir just until the dough comes together. Don’t overmix, as this can make your shortcake tough. Turn the dough onto a floured surface. Pat it into a rectangle that is about 1 inch thick. Use a biscuit cutter or a glass to cut out rounds. Place the shortcakes on a baking sheet lined with parchment paper. Brush the tops with a bit of extra heavy cream for a nice golden color. Bake for 12-15 minutes. They should be lightly golden on top. Let the shortcakes cool on a wire rack for a few minutes. Once the shortcakes are cool, slice them in half horizontally. Take the bottom half and spoon on a generous amount of the macerated strawberries. Top it with whipped cream. Place the other half of the shortcake on top. Serve immediately, adding extra strawberries and whipped cream on the side if you like. Enjoy your Easy Strawberry Shortcake, a delightful and simple treat! For the complete recipe, please refer to the Full Recipe section. When picking strawberries, look for bright red ones. They should feel firm and smell sweet. Avoid any that are dull or soft. Fresh, ripe strawberries taste best in this dessert. If you can, buy them from a local farmer's market. The flavor will be vibrant, making your shortcake shine. The key to great shortcake is not overmixing. Mix the dough just until it comes together. This keeps the cake light and fluffy. Cold butter is also important. It helps create layers in the shortcake. Remember to pat the dough gently into shape. This helps keep it airy. Serve your shortcake warm for the best taste. Add whipped cream on top for extra creaminess. You can also sprinkle some extra strawberries around the plate. This makes your dessert look pretty. For a twist, try adding a drizzle of chocolate sauce. It adds a nice touch to the sweet flavor. You can find the full recipe above for all these tasty details. {{image_2}} You can add a twist to the classic shortcake by including chocolate. Start by mixing cocoa powder into the shortcake dough. Use about 1/4 cup of cocoa powder with the flour. This adds a rich chocolate flavor. Top with your sweetened strawberries and whipped cream. The chocolate pairs nicely with the juicy berries. It's a fun and tasty change! If you need a gluten-free version, swap the all-purpose flour for a gluten-free blend. Look for a blend that has xanthan gum for the best texture. Follow the same steps in the recipe. The shortcakes might be slightly denser but still taste great. Enjoy the same fun flavors without the gluten! To make a vegan shortcake, substitute the butter with coconut oil or a vegan butter. Replace heavy cream with almond or coconut milk. You can also use a plant-based whipped cream. This keeps the dessert light and fluffy while being dairy-free. The result is a delicious vegan treat everyone can enjoy! For more ideas, check out the Full Recipe. After enjoying your Easy Strawberry Shortcake, you might have some left. To store it, place the assembled shortcake in an airtight container. Keep it in the fridge, where it can last for 1-2 days. The whipped cream may lose some fluffiness, but the flavor stays great. You can freeze shortcake and strawberries separately for longer storage. For shortcake, let it cool completely. Wrap each piece in plastic wrap and place them in a freezer bag. They can last up to 3 months. For strawberries, slice them and toss with a bit of sugar. Place them in a freezer-safe bag. They will last about 6 months frozen. To keep everything fresh, always store shortcake and strawberries in separate containers. This prevents sogginess. If you're preparing ahead, only assemble the shortcake right before serving. This way, you’ll enjoy the best texture and flavor. When ready to eat, add the whipped cream just before serving to keep it light and airy. For more detailed steps, check the Full Recipe. Yes, you can use frozen strawberries. Thaw them before using. Drain excess liquid to avoid sogginess. Frozen berries may be softer, but they still taste great. For best results, let them sit in sugar for a while. This helps bring out their sweet flavor. You can prepare the shortcake in advance. First, make the dough and cut out rounds. Then, freeze them on a baking sheet. Once frozen, move them to a bag. Bake them fresh when you need them. This keeps them fluffy and light. Serve your strawberry shortcake with whipped cream. You can add extra strawberries for color and flavor. A scoop of vanilla ice cream pairs well, too. For a fun twist, try a drizzle of chocolate sauce. The flavors combine for a sweet treat! For the full recipe, visit the Easy Strawberry Shortcake section. In this blog post, we explored how to make strawberry shortcake step by step. We covered the ingredients needed, from fresh strawberries to shortcake and optional toppings. You learned how to prepare strawberries, make the dough, and assemble the dessert. I also shared tips for picking the best strawberries and achieving the right texture. Finally, we looked at delicious variations and storage tips. Enjoying strawberry shortcake can be simple and fun, so dive in and create your own treat. Your sweet journey begins now!

Easy Strawberry Shortcake

Indulge in the ultimate dessert with this Easy Strawberry Shortcake recipe! It's a delightful blend of sweet strawberries, rich whipped cream, and fluffy shortcakes that will impress everyone. Follow simple steps to create this classic favorite perfect for any occasion. Your family will love it! Click through for the full recipe and let's bring this delicious treat to your table today!
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Ingredients
  

2 cups fresh strawberries, hulled and sliced

1/4 cup granulated sugar (for strawberries)

1 1/2 cups all-purpose flour

2 tablespoons baking powder

1/2 teaspoon salt

1/4 cup granulated sugar (for shortcake)

1/4 cup unsalted butter, cold and cubed

3/4 cup heavy cream, plus extra for brushing

1 teaspoon vanilla extract

Whipped cream (for serving)

Instructions
 

Prepare the Strawberries: In a medium bowl, combine the sliced strawberries with 1/4 cup of granulated sugar. Toss gently and let them sit for about 30 minutes to macerate. This will draw out the natural juices and sweeten the strawberries.

    Make the Shortcake Dough: Preheat your oven to 425°F (220°C). In a large bowl, whisk together the flour, 2 tablespoons of baking powder, salt, and 1/4 cup of granulated sugar.

      Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.

        Add Cream and Vanilla: Pour in the 3/4 cup of heavy cream and the vanilla extract. Stir until just combined and a soft dough forms. Be careful not to overmix.

          Shape and Bake: Turn the dough out onto a floured surface and gently pat it into a rectangle about 1-inch thick. Cut out rounds using a biscuit cutter or a glass and place them on a parchment-lined baking sheet. Brush the tops with a little extra heavy cream for a golden finish.

            Bake: Bake for 12-15 minutes, or until the tops are lightly golden. Allow the shortcakes to cool slightly on a wire rack.

              Assemble: Once the shortcakes are cooled, slice them in half horizontally. Spoon a generous amount of the macerated strawberries on the bottom half, top with whipped cream, then place the other half of the shortcake on top.

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

                  Prep Time: 15 minutes | Total Time: 1 hour | Servings: 4-6