Strawberry Shortcakes Recipe

All-purpose flour: The base for the shortcake, providing structure and texture.

Granulated sugar: Adds sweetness to both the shortcake and the strawberries.

Baking powder: A leavening agent that helps the shortcakes rise.

Salt: Enhances the flavors of the other ingredients.

Unsalted butter: Adds richness and flakiness to the shortcakes.

Whole milk: Provides moisture and helps bind the ingredients together.

Strawberries: The star of the dish, providing a fresh and fruity flavor.

Heavy whipping cream: Whipped to create a light and airy topping.

Powdered sugar: Sweetens the whipped cream and adds a smooth texture.

Vanilla extract: Adds a subtle, sweet flavor to the whipped cream.

When cutting in the cold butter for the shortcake dough, use a pastry cutter or two knives to ensure the butter remains in small, pea-sized pieces. This technique helps create a flaky texture in the biscuits. Avoid using your hands too much, as the warmth can melt the butter, leading to a denser result.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the shortcakes denser.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder to achieve the same leavening effect.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor profile.

• unsalted butter - Substitute with coconut oil: Coconut oil can be used for a dairy-free option, though it will impart a slight coconut flavor.

• whole milk - Substitute with almond milk: Almond milk is a good dairy-free alternative, though it may slightly alter the texture.

• fresh strawberries - Substitute with frozen strawberries: Thaw and drain frozen strawberries to use when fresh ones are not available.

• granulated sugar - Substitute with honey: Honey can be used for a natural sweetener, though it will add moisture and a distinct flavor.

• heavy whipping cream - Substitute with coconut cream: Coconut cream is a dairy-free alternative that whips up similarly to heavy cream.

• powdered sugar - Substitute with stevia powder: Stevia powder is a low-calorie sweetener, though it is much sweeter, so use sparingly.

• vanilla extract - Substitute with almond extract: Almond extract provides a different but pleasant flavor, though it is stronger, so use half the amount.

• To keep your strawberry shortcakes fresh, store the biscuits separately from the strawberries and whipped cream. This prevents them from becoming soggy.
• Place the cooled biscuits in an airtight container. They can be kept at room temperature for up to 2 days.
• For longer storage, wrap each biscuit individually in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months.
• When ready to use, thaw the biscuits at room temperature or warm them in a 350°F (175°C) oven for about 10 minutes.
• Store the sliced strawberries in an airtight container in the refrigerator. They will stay fresh for up to 2 days.
• The whipped cream should be stored in an airtight container in the refrigerator and used within 24 hours for the best texture and flavor.
• If you need to prepare the whipped cream in advance, you can stabilize it by adding a teaspoon of unflavored gelatin dissolved in a tablespoon of warm water before whipping. This will help it hold its shape longer.
• To assemble the strawberry shortcakes, simply thaw the biscuits, spoon the strawberries over them, and top with freshly whipped or stabilized whipped cream.

• Preheat your oven to 350°F (175°C). Place the shortcakes on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Heat for about 10 minutes or until warmed through.

• For a quicker method, you can use a microwave. Place the shortcakes on a microwave-safe plate and cover them with a damp paper towel. Microwave on medium power for 20-30 seconds, checking to ensure they are heated evenly.

• If you have an air fryer, preheat it to 320°F (160°C). Place the shortcakes in the basket and heat for 3-5 minutes. This method helps maintain a crispy exterior while warming the inside.

• To reheat the strawberries and whipped cream, it's best to let them come to room temperature naturally. Avoid microwaving as it can alter the texture and flavor. If you must, use the microwave on a low setting for a few seconds, stirring frequently.

• Oven: Used to bake the shortcake biscuits to a golden brown perfection.

• Mixing bowl: Essential for combining the dry ingredients and later for mixing the strawberries with sugar.

• Pastry cutter: Helps to cut in the cold butter into the flour mixture until it resembles coarse crumbs.

• Measuring cups: Necessary for accurately measuring the flour, sugar, milk, and other ingredients.

• Measuring spoons: Used to measure smaller quantities like baking powder, salt, and vanilla extract.

• Baking sheet: The surface on which you drop the dough by spoonfuls for baking.

• Spoon: Used to drop the dough onto the baking sheet.

• Knife: For hulling and slicing the strawberries.

• Whisk: Useful for whipping the cream with powdered sugar and vanilla until soft peaks form.

• Cooling rack: Allows the baked biscuits to cool evenly.

• Spatula: Handy for transferring the biscuits from the baking sheet to the cooling rack.

• Serving plate: For assembling and presenting the final strawberry shortcakes.

• Small bowl: Useful for mixing the strawberries with sugar.

• Electric mixer: Optional but helpful for whipping the cream more efficiently.

Prepare ingredients ahead: Hull and slice the strawberries and mix them with sugar the night before to save time.

Use a food processor: Cut in the cold butter quickly by pulsing the dry ingredients and butter in a food processor.

Pre-chill utensils: Chill your mixing bowl and beaters before whipping the heavy cream to speed up the process.

Drop biscuits: Use an ice cream scoop to drop the dough onto the baking sheet for uniform and quick portions.

Assemble just before serving: Keep the biscuits, strawberries, and whipped cream separate until ready to serve to maintain freshness.