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This timeless strawberry shortcake brings together soft, buttery cakes with ripe, sweet strawberries and fluffy whipped cream for a treat that always hits the spot. The cakes come together fast with basic kitchen items and make the perfect base for showing off in-season berries.
I first whipped up these shortcakes for a backyard get-together, and they've turned into my go-to dessert. There's something about their down-home, handcrafted feel that always gets people smiling and asking for more.
Ingredients
- All-purpose flour: Forms the base for these soft, delicious cakes
- Sugar: Brings just enough sweetness to the biscuit mixture
- Baking powder: Helps them puff up for that airy, light texture
- Salt: Brings out all the tastes and cuts the sweetness
- Unsalted butter: Adds richness and that can't-resist buttery taste
- Buttermilk: Makes them tender with a slight tang that works well with the fruit
- Fresh strawberries: Add vibrant color and natural sweetness
- Whipped cream: Tops it all off with a fluffy, dreamy finish
Step-by-Step Instructions
- Get the Strawberries Ready:
- Clean and remove stems from a quart of fresh strawberries. Cut them up or lightly squash them how you like, then mix in 2 tablespoons of sugar. Let them sit while you make the cakes so the juices come out.
- Set Up Your Kitchen:
- Heat your oven to 400°F. Put parchment on a medium baking sheet or grease it lightly so nothing sticks. Getting everything ready now makes baking much easier.
- Combine Dry Stuff:
- In a bowl, mix together the flour, sugar, baking powder, and salt. Stir these well so the rising agents spread out evenly for a nice, even puff.
- Add the Butter:
- Put the soft butter into the dry mix and work it in with a fork or your fingers until it looks like small crumbs. When lightly pressed, it should stick together – this makes pockets of butter that will create flaky layers when baked.
- Pour in the Buttermilk:
- Add the buttermilk and mix gently just until everything gets wet. Don't mix too much or your cakes will get tough. The dough should be damp but not sticky – add more buttermilk a spoonful at a time if needed.
- Shape and Bake:
- Drop 1/3 cup scoops of dough onto your baking sheet, making six cakes. Leave room between them to grow. Bake for 18 minutes until the bottoms are golden and the tops are light gold.
- Serve Right Away:
- Take the cakes off the baking sheet and let them cool a bit on a rack. Cut each cake in half sideways with a bread knife. Serve while warm, topped with your sugared strawberries and a big spoonful of whipped cream.
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Buttermilk is really the magic ingredient in these cakes. My grandma always kept some in her fridge just for baking, and she showed me how its sourness makes them super soft. Whenever I bake these, I remember sunny afternoons in her kitchen, with the smell of fresh shortcakes filling up the house.
Making Ahead
You can bake these cakes up to a day before and keep them in a sealed container on your counter. If you want to keep them longer, freeze the cooled cakes in a freezer bag. When you're ready to eat them, let them thaw on the counter and warm them in a 300°F oven for about 5 minutes before putting them together.
Easy Substitutions
Don't have buttermilk? You can make your own by adding 2 teaspoons of white vinegar or lemon juice to regular milk and waiting 5 minutes. Regular milk or even non-dairy milk works in a pinch, but the texture won't be quite the same.
For folks who can't eat gluten, swap in a 1-to-1 gluten-free flour mix. You might need to adjust how much buttermilk you use, since gluten-free flours often soak up liquid differently than regular flour.
Serving Suggestions
While the classic strawberry version always makes people happy, try setting up a make-your-own shortcake station for parties. Put out different fruits like sliced peaches, blueberries, and raspberries, with extra toppings like chocolate sauce, caramel, or crushed nuts.
For a fancy look, stack everything in clear glasses to make parfaits that show off the pretty colors of the berries and cream. A little mint leaf or a sprinkle of powdered sugar makes them look extra special.
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Frequently Asked Questions
- → Can I bake the shortcakes ahead?
Yes, you can bake the shortcakes a day before. Keep them in an airtight container at normal room temperature. To avoid soggy layers, only add the strawberries and whipped cream just before serving.
- → What can replace buttermilk?
If you're out of buttermilk, mix about 2 teaspoons lemon juice or vinegar into ¾ cup regular milk. Let it sit until it thickens a bit, about 5-10 minutes. Plain milk is also fine but won’t make the shortcakes as soft.
- → Why mix the batter gently?
Overmixing can make the shortcakes tough by activating too much gluten. Gently combine the ingredients just until they hold together for a light, airy result.
- → How do I check if they're done baking?
Once the bottoms are golden brown and the tops are lightly set, the shortcakes are ready. This usually takes 18 minutes at 400°F. A quick touch on top should feel firm but not hard.
- → Can these shortcakes be frozen?
Absolutely, they freeze great! Once cooled, wrap each cake tightly in plastic wrap and pop them in a freezer bag. They'll keep fine for up to 3 months. To enjoy, thaw or warm in the oven at 350°F for 5-10 minutes.
- → What other fruits can I use?
You can swap in peaches, nectarines, blackberries, blueberries, or mixed berries. Stone fruits work well if you sweeten them with a little sugar, just like strawberries.