Hi Bold Bakers!
In my opinion, you have not lived until you’ve made my homemade strawberry shortcake recipe. All of us know what strawberry shortcake is, but unfortunately, I bet many of you have never had the pleasure of tasting the real deal, let alone making it from scratch. Let’s fix that!
My strawberry shortcake recipe combines an incredible sour cream-based sweet biscuit, filled with macerated sliced strawberries flavored with real vanilla, and of course, it’s all topped off with a generous dollop of rich whipped cream. This combination of flavors and textures is a one-way ticket to fruity dessert heaven! Let’s go!
What Is Shortcake?
Strawberry shortcake is not just a vanilla cake with whipped cream and berries, it’s a delicate combination of a homemade sweet biscuit, freshly sliced fruit swimming in its own juicy syrup, and homemade whipped cream. While the flavor of a strawberry shortcake has been interpreted and replicated into so many different kinds of desserts, this one is the real deal. There is something so special about all the parts of this dessert. Starting with my shortcake recipe which is made in one bowl and by hand.
The Difference Between A Biscuit And Shortcake
There is something so special about all the parts of this dessert, starting with my shortcake recipe, which gives you all the secrets to making a perfect pillow of layered dough.
Shortcake itself is sweeter than a biscuit, and even more rich and moist than a scone thanks to grated frozen butter and creamy sour cream. Once the shortcake is baked, the outside has a sweet crust and the inside is tender and chewy. This is the perfect base for fresh whipped cream and sweet berries.
About Macerating Fruit
Macerating fruit sounds fancy and complicated, but it’s really just a process of adding sugar and sometimes extra flavor to fresh fruit to draw out their natural juices and create a syrup or sauce.
To make the macerated strawberries in my strawberry shortcake recipe, I simply slice strawberries into thin slices and sprinkle over a bit of sugar. I mix the sugar through and add in the seeds from a fresh vanilla pod. After all this sits together and macerates (similar to marinates) what you’re left with is soft berries and a lovely pink vanilla scented juice.
When spooned over the freshly baked shortcakes and covered in cream, the berries and sauce give this dessert its signature strawberry shortcake flavor.
For the Strawberries:
- 2 cups (16 oz/450g) fresh strawberries (quartered)
- 1/2 cup (4 oz/115g) sugar
- 1 teaspoon vanilla extract
- 2 cups (16 fl oz/450ml) heavy whipping cream (whipped)
For the Shortcakes:
- 2 large eggs (lightly beaten)
- 1 cup (8 oz/225g) sour cream
- 1 teaspoon vanilla extract
- 2 3/4 cups (13 oz/380g) all-purpose flour
- 1/4 cup (2 oz/57g) sugar
- 1 teaspoon salt
- 4 teaspoons baking powder
- 3/4 cup (6 oz/170g) butter (frozen)
Combine strawberries, sugar, and vanilla bean (or extract). Stir well and let stand 2 hours.
Beat whipping cream at medium speed with an electric mixer until it reaches soft peaks. Cover and chill.
Whisk together eggs, sour cream, and vanilla until blended.
Combine flour, sugar, salt, and baking powder in a large bowl.
Using the large side of a grater, grate the frozen butter directly into the dry ingredients. Stir to coat in the flour mix.
Frozen, grated butter gives a lovely soft, fluffy texture to your shortcake.
Add wet ingredients to dry, stirring just until dry ingredients are moistened and form a ball.
On a floured surface gently press down your dough to 1 inch thick. With a round cutter (I used 4″ wide, but you can use smaller) cut out your shortcakes.
Glaze the tops of the scones with milk. Bake at 400°F (200°C) for 18-20 minutes or until golden.
Split shortcakes in half horizontally. Spoon about 1/2 cup berry mix and juice onto each shortcake bottom; top each with a rounded spoonful of chilled whipped cream, and cover with tops. Dust the shortcake with icing sugar to decorate.
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