https://www.highperformancecpmgate.com/hkfkrv2cv2?key=ad16c9b8e529a731c8044ce76c87152a
Thursday, December 1, 2022
HomeBakingSouthern Strawberry Shortcakes - The Nation Cook dinner

Southern Strawberry Shortcakes – The Nation Cook dinner


This recipe for Strawberry Shortcakes is a traditional do-it-yourself candy shortcake topped with sweetened strawberries and whipped cream.

A DELICIOUSLY SWEET CAKE WITH STRAWBERRIES

Gosh, is there something prettier than strawberry shortcakes? To me, it’s the excellent spring and summer season dessert when strawberries are recent and in-season. It is a mild dessert too. The proper ending to any meal!

strawberry shortcake cut in half with whipped cream and strawberries layered in the middle all set on a blue plate.

FREQUENTLY ASKED QUESTIONS:

Why are strawberry shortcakes referred to as shortcakes?

It isn’t due to their top which is what many people suppose. It truly comes from an previous English cooking time period, “quick.” Quick principally referred to any baked good that was made crispier as a result of fats was added. On this case you get quick desserts.

What are strawberry shortcakes fabricated from?

Quite simple elements. Flour, sugar, baking powder, salt, vanilla extract and a few kind of fats like heavy cream or butter.

What’s the distinction between biscuits and shortcakes?

Biscuits are softer all through whereas shortcakes have a barely extra crispier and crumbly texture. Shortcakes are additionally meant to be candy whereas biscuits are extra savory.

How lengthy will strawberry shortcakes preserve?

The shortcakes should be saved individually in an hermetic container from the whipped cream and strawberries or they are going to simply get mushy. Additionally, recent whipped cream needs to be eaten the day it’s made. Whipped cream would not keep very fluffy after the day it’s made. Not like Cool Whip (whipped topping) which is extra secure). Shortcakes will keep recent in a container for as much as 5 days.

Can they be frozen?

Sure! After all the shortcakes need to be frozen individually. Wrap with plastic wrap after which put right into a freezer protected tiptop bag. They are going to preserve frozen for 3 months. Put together strawberries and whipped cream if you find yourself able to serve the shortcakes.

strawberry shortcake shown on round blue plate with a bowl of fresh strawberries shown behind it.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • all-purpose flour
  • granulated sugar
  • baking powder
  • salt
  • heavy cream
  • strawberries
  • vanilla extract
  • powdered sugar
all-purpose flour, granulated sugar baking powder, salt, heavy cream, strawberries, vanilla extract, powdered sugar.

HOW TO MAKE STRAWBERRY SHORTCAKES:

Preheat the oven to 450 levels F and line a baking sheet with parchment paper and put aside. In a big bowl, whisk collectively the flour, 4 tablespoons sugar, baking powder, and salt. 

flour, sugar, salt and baking powder in a bowl.

Add within the cream and stir with a rubber spatula simply till mixed.

heavy cream added to flour mixture in a glass bowl.

Use a big cookie scoop or ¼ cup measuring cup to portion out the dough and drop onto the parchment lined baking sheet. Use the underside of a glass or fingers to softly press the highest of the dough all the way down to make a spherical biscuit form.

shortcake dough mounds shown on a parchment paper lined baking sheet.

Sprinkle the highest of every biscuit with ½ teaspoon of granulated sugar.

biscuit dough sprinkled with granulated sugar.

Bake for 12 to fifteen minutes or till flippantly browned.

fully baked shortcakes shown on a brown parchment paper lined baking sheet.

In the meantime, prep the strawberries by slicing and including them to a bowl with granulated sugar and vanilla and stir to mix.

sliced strawberries, sugar and vanilla extract in a glass bowl.

To make the whipped cream: In a separate, massive bowl, beat collectively the heavy cream, powdered sugar, and vanilla till smooth peaks kind.

homemade whipped cream in a silver bowl.

When able to devour, slice a shortcake in half and prime with whipped cream and strawberries.

overhead photo of strawberry shortcake on a blue plate with fresh whipped cream and a fresh strawberry on top.

Then dig in!

a fork holding up a bite of strawberry shortcake.

CRAVING MORE RECIPES? GIVE THESE A TRY!

Homemade Southern Strawberry Shortcakes recipe.

Southern Strawberry Shortcakes

This recipe for Southern Strawberry Shortcakes is a traditional do-it-yourself candy shortcake topped with sweetened strawberries and whipped cream.

Print
Pin
Fee

Course: Dessert

Delicacies: American

Key phrase: Selfmade Strawberry Shortcakes, Southern Shortcakes, Strawberry Shortcake, Strawberry Shortcakes

Prep Time: 15 minutes

Cook dinner Time: 15 minutes

Whole Time: 30 minutes

Servings: 9

Energy: 435kcal

Elements

For the shortcakes (biscuits):

  • 2 cups all-purpose flour (I favor White Lily model)
  • 4 Tablespoons granulated sugar
  • teaspoons teaspoons baking powder
  • ½ teaspoon salt
  • cups heavy cream
  • teaspoons granulated sugar, for topping on biscuits

For the strawberries:

  • 3 cups recent strawberries (tops eliminated and sliced)
  • 1 Tablespoon granulated sugar
  • 1 teaspoon vanilla extract

For recent whipped cream:

  • cups heavy whipping cream
  • ¼ cup powdered sugar
  • 1 teaspoon vanilla extract

Forestall your display screen from going darkish

Directions

For the shortcakes (biscuits):

  • Preheat the oven to 450 levels F and line a baking sheet with parchment paper and put aside.

  • In a big bowl, whisk collectively the flour, 4 tablespoons sugar, baking powder, and salt. 

  • Add within the cream and stir with a rubber spatula simply till mixed.

  • Use a big cookie scoop or ¼ cup measuring cup to portion out the dough and drop onto the parchment lined baking sheet.

  • Use the underside of a glass or fingers to softly press the highest of the dough all the way down to make a spherical biscuit form.

  • Sprinkle the highest of every biscuit with ½ teaspoon of granulated sugar.

  • Bake for 12 to fifteen minutes or till flippantly browned.

For the strawberries:

  • In the meantime, prep the strawberries by slicing and including them to a bowl with granulated sugar and vanilla and stir to mix. Put into the fridge for a couple of hours till the strawberries produce juice.

For the do-it-yourself whipped cream:

  • In a big bowl, beat collectively the heavy cream, powdered sugar, and vanilla till smooth peaks kind (that is best with a hand mixer or a stand mixer with the whisk attachment).

Notes

  • Shortcakes may be frozen.
  • Cool Whip whipped topping can be utilized as an alternative of recent whipped cream.

Vitamin

Energy: 435kcal | Carbohydrates: 39g | Protein: 5g | Fats: 29g | Saturated Fats: 18g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 7g | Ldl cholesterol: 90mg | Sodium: 152mg | Potassium: 180mg | Fiber: 2g | Sugar: 17g | Vitamin A: 1172IU | Vitamin C: 29mg | Calcium: 65mg | Iron: 2mg

Dietary Disclaimer

Initially printed: March 2018
Up to date and republished: June 2022

RELATED ARTICLES

Most Popular

Recent Comments