Strawberry Shortcake Recipe

Summertime Pleasure: Strawberry Shortcake Made at Home

Salutations to one and everyone. A traditional sweet is the best way to enjoy summers. This is how I make strawberry shortcake at home most of the times. It is really simple to prepare and always a hit since it is made just with fresh, in-season ingredients.

Still another of this dish’s appeals is its adaptability. Just replace the strawberries with bright blueberries or raspberries.

Do you now feel prepared to bake? Commencez!

Ingredients:

Regarding the Cookies

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Cold, unsalted butter
• Large eggs
• Buttermilk (or homemade!)
• Water
• Sugar

For the Strawberries:

• Fresh strawberries
• Granulated sugar

For the Whipped Cream:

• Heavy whipping cream
• Powdered sugar
• Vanilla extract

Instructions:

1. Building the Biscuits. Whisk the salt, baking soda, baking powder, and flour together in a large basin. Work in the cold butter with a pastry cutter until mixture resembles coarse crumbs. Beat an egg in another bowl. Stir it into the dry and buttermilk mixture just until a dough forms. Give the dough a good half-hour to chill.
2. Roll and Bake: Roll out the dough to approximately a 1/2-inch thickness on a work surface sprinkled with flour. Cut rounds off with a biscuit cutter (or a cup!). Sprinkle sugar over a parchment paper-lined baking sheet and brush with egg wash. It will take 15 to 20 minutes at 400°F to get golden brown.
3. In the time the biscuits bake, wash and cut the strawberries to macerate them. Giving them a bowl mix with sugar, let them for at least 20 minutes. The sugar draws out the juices in this way to produce a lovely syrup.
4. In an electric mixer set over a cold bowl, beat the heavy whipping cream until soft peaks form. Beat in the vanilla essence and powdered sugar to firm peaks.
5. Join Up and Have Fun! When the biscuits have cooled, cut in half. Spoon a little macerated strawberry mixture onto the bottom half of the biscuit, then top with the other half and whipped cream. Enjoy every wonderful flavor!

Tips:

• Beat in a little bit of lemon juice to the whipped cream for a taste boost.
• Not got buttermilk? Not at all an issue Stir one tablespoon of lemon juice or vinegar into one cup of milk to make your own. Give it a good 10 minutes to sit.
• Biscuits that are left over keep nicely in the freezer or for a day at room temperature.

Perfect for summertime parties and the abundance of fresh berries is this strawberry shortcake. Easy enough to prepare for a midday snack, yet impressive enough for a big gathering. Put all your supplies, set your oven at 350 degrees, and get ready to bake!

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