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For this easy strawberry shortcake, you need fresh strawberries. Use 2 cups of strawberries, hulled and sliced. Choose ripe berries for the best flavor. Rinse them gently and remove the stems. Mixing the strawberries with sugar adds sweetness. Let them sit to release their juices. This step is key for a juicy filling. You will need baking essentials for the shortcake biscuits. Gather 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. These ingredients create the perfect biscuit base. You also need 1/4 cup of cold, cubed unsalted butter. This butter makes the biscuits tender and flaky. Dairy products add creaminess to the dessert. You will need 1 cup of heavy whipping cream. This is for both the biscuits and the whipped cream. You also need 1 teaspoon of vanilla extract for flavor. For the whipped cream, add 2 tablespoons of powdered sugar. This sugar sweetens the cream and helps it hold its shape. Check out the Full Recipe for more details. To start, you need fresh strawberries. Wash them and remove the green tops. Slice the strawberries into small pieces. Next, place them into a medium bowl. Add 1/4 cup of granulated sugar. Toss the strawberries gently until they are coated. Let them sit for 15 to 20 minutes. This helps them release their sweet juices. Now, let's make the shortcake biscuits. First, preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. In a large bowl, mix 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Add 1/4 cup of cold, cubed unsalted butter. Use your fingers or a pastry cutter to blend until it looks like coarse crumbs. Then, pour in 1 cup of heavy whipping cream and 1 teaspoon of vanilla extract. Stir gently until the dough forms. It should be slightly sticky but not wet. Turn the dough onto a floured surface. Pat it down to about 1 inch thick. Use a round cutter to cut out biscuits. Each biscuit should be about 2-3 inches wide. Place them on the prepared baking sheet. Bake for 12 to 15 minutes, or until the tops are golden brown. Once done, let them cool on a wire rack. While the biscuits cool, let's whip the cream for topping. In a mixing bowl, add another cup of heavy cream and 2 tablespoons of powdered sugar. Whip until soft peaks form. Now, it’s time to assemble your shortcakes. Slice each biscuit in half. Spoon a generous amount of the strawberry mixture onto the bottom half. Add a dollop of whipped cream on top. Finally, place the top half of the biscuit on the cream. Serve your strawberry shortcake right away for the best taste. Enjoy this easy and delightful dessert! For the full recipe, check out the detailed instructions above. When making strawberry shortcake, avoid a few common mistakes. First, don’t skip macerating the strawberries. This step helps them release their sweet juices. Second, mix the dough just enough. Overmixing leads to tough biscuits. Lastly, watch the baking time closely. Biscuits should be golden-brown, not dark. To make great whipped cream, start with cold heavy cream. Use a clean bowl and beaters. This will help the cream whip faster. Beat the cream until soft peaks form. Adding powdered sugar helps sweeten it, but don’t overbeat. If you do, it can turn into butter, and that’s not what we want! For a lovely presentation, serve the shortcakes on a nice platter. Dust them lightly with powdered sugar for a sweet touch. Add fresh mint leaves for color and freshness. You can also arrange the strawberries around the shortcakes. This creates a beautiful, inviting dessert that looks as good as it tastes. Check out the Full Recipe for more details on making this delicious treat! {{image_2}} While strawberries steal the show, you can try other fruits. Ripe peaches, sweet blueberries, or tart raspberries work great. Just slice them and mix with a bit of sugar. Let them sit for 15 minutes like with the strawberries. This draws out their juiciness. You can also mix fruits, like strawberries and blueberries, for a colorful twist. Each fruit adds its own flavor and fun texture. If you need a gluten-free option, no problem! Use gluten-free flour blends. These blends work like regular flour in most recipes. I suggest looking for one that has xanthan gum included. This helps with texture. Just follow the same steps in the recipe. You can still enjoy delicious shortcake without gluten! Whipped cream can be more than just sweet! To add flavor, use different extracts. Try almond or mint extract for a fun twist. You can also add a hint of cocoa powder for chocolate whipped cream. Just mix any flavor you choose into the cream as you whip it. This adds a unique taste to your shortcake. It makes each bite special and exciting. For more ideas, check out the Full Recipe to explore all the delicious possibilities! To store leftover shortcake, place it in an airtight container. Make sure to keep the strawberries and whipped cream separate. This way, your shortcake stays fresh. Store the container in the fridge for up to three days. If you mix the shortcake too early, it may get soggy. You can freeze shortcake if you want to save it for later. Wrap each biscuit tightly in plastic wrap. Then, place the wrapped biscuits in a freezer-safe bag. They can last in the freezer for up to three months. When you are ready to eat, thaw them in the fridge overnight. To keep the shortcake fresh, avoid stacking the biscuits. Instead, place them flat in the container. Keep the whipped cream in a separate bowl with a lid. For the strawberries, make sure they are dry before storing. Excess moisture can lead to spoilage. If you follow these tips, your shortcake will stay tasty for longer. For the full recipe, check out the earlier section! Yes, you can make the shortcake ahead of time. Bake the biscuits a day early. Store them in an airtight container. This keeps them fresh. When you are ready to serve, slice and assemble. Just add the strawberries and whipped cream. This way, your dessert is quick to finish. If you need a substitute for heavy cream, here are some options: - Half-and-half: Use equal parts half-and-half and milk. - Coconut cream: Chill a can of coconut milk. Scoop the cream from the top. - Greek yogurt: Mix yogurt with a bit of milk for a creamy texture. These alternatives work well but may change the flavor a bit. Yes, you can create a healthier version of this dessert. Here are some ideas: - Use whole wheat flour instead of all-purpose flour. - Reduce the sugar in the strawberries. - Swap heavy cream for Greek yogurt or a lighter cream. These changes can make your strawberry shortcake lighter without losing its taste. For the full recipe, check the earlier section. This blog post covered how to make strawberry shortcake. We discussed fresh strawberries, essential baking items, and necessary dairy products. I shared clear steps for preparing strawberries, making biscuits, and assembling the dessert. You learned tips to avoid common mistakes and how to whip cream well. We explored fun variations and smart storage methods. In the end, strawberry shortcake is simple and delicious. Enjoy creating this sweet treat!

- Easy Strawberry Shortcake

Indulge in a classic dessert with my Easy Strawberry Shortcake recipe! This delightful treat combines fresh strawberries, fluffy biscuits, and creamy whipped topping for a mouthwatering experience. Perfect for any occasion, it's simple to make with just a few ingredients. Discover the step-by-step guide and tips to impress your guests. Don't miss out—click through to explore the full recipe and create this delicious dessert today!
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Ingredients
  

2 cups fresh strawberries, hulled and sliced

1/4 cup granulated sugar

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 cup unsalted butter, cold and cubed

1 cup heavy whipping cream (plus extra for serving)

1 teaspoon vanilla extract

2 tablespoons powdered sugar (for whipped cream)

Instructions
 

In a medium bowl, combine the sliced strawberries and granulated sugar. Toss to coat the strawberries and let them sit for about 15-20 minutes to release their juices.

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

      In a large bowl, whisk together the flour, baking powder, and salt. Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingers, mix until the mixture resembles coarse crumbs.

        Pour in 1 cup of heavy whipping cream and the vanilla extract. Stir gently until the dough comes together. Do not overmix; it should be slightly sticky.

          Turn the dough onto a lightly floured surface and pat it into a rectangle about 1-inch thick. Cut out biscuits using a round cutter (about 2-3 inches in diameter) and place them on the prepared baking sheet. Repeat until all the dough is used.

            Bake in the preheated oven for 12-15 minutes or until the tops are golden-brown. Remove from the oven and let them cool slightly on a wire rack.

              While the biscuits cool, whip the remaining 1 cup of heavy cream with the powdered sugar in a mixing bowl until soft peaks form.

                To assemble the shortcakes, slice each biscuit in half horizontally. Spoon a generous amount of the macerated strawberries onto the bottom half of each biscuit, followed by a dollop of whipped cream. Place the top half of the biscuit on the cream and serve immediately.

                  Prep Time: 25 min | Total Time: 45 min | Servings: 6

                    - Presentation Tips: Serve the strawberry shortcakes on a platter, dusted with a sprinkle of extra powdered sugar and garnished with fresh mint leaves for a pop of color!