easy recipe for strawberry shortcake – quick and easy strawberry shortcake recipe

A Chef’s Take on Easy Strawberry Shortcake: A Personal Recipe and Story

Strawberry shortcake has always been one of those classic, feel-good desserts that brings me back to my childhood. I remember warm summer evenings, sitting on the porch with my family, indulging in this sweet, tangy delight. Over the years, I’ve refined my own version of this dessert, keeping it simple yet decadent, perfect for anyone wanting to whip up something impressive without spending hours in the kitchen.

My Personal Strawberry Shortcake Story

I was probably seven years old when I first helped make strawberry shortcake, but I had no idea what I was doing back then. My first lesson was from my grandmother and I nearly fell for the mysteries of how these simple ingredients could be turned into such delicious food. We would go get strawberries right from the garden and paired with that shortcake and freshly whipped cream it was delicious.

Strawberry shortcake is what I like since you can always add or remove what you feel does not deserve a place on the dessert. Some people like having a crusty base of biscuit like base and some people prefer it as a cake with layers of cream and fruits like strawberries. Eventually, I found a style that I think is somewhere in between – A rich, buttery shortcake with the strawberries and freshly whipped cream. That is effortless, unpretentious, and the ingredients’ taste is evident.

The Recipe: Easy Strawberry Shortcake

Here’s my take on a no-fuss strawberry shortcake that’s perfect for beginners but still impressive enough for any occasion. The ingredients are simple, and the process is straightforward, but the result? Absolute bliss.

Ingredients:

For the shortcake:

• 2 cups all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter (cold and cubed)
• 2/3 cup milk (or heavy cream for extra richness)
• 1 teaspoon vanilla extract

For the strawberries:

• 1 pound fresh strawberries (sliced)
• 2 tablespoons sugar (adjust based on sweetness of strawberries)
• 1 tablespoon lemon juice (optional for a fresh zing)

For the whipped cream:

• 1 cup heavy cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Step-by-Step Instructions:

1. Prep the Strawberries
   Start by macerating the strawberries. In a bowl, toss the sliced strawberries with sugar and lemon juice (if using). Set them aside to let the natural juices come out. This process brings out their flavor and creates a sweet, syrupy mixture that’s perfect for drizzling over the shortcake.
2. Make the Shortcake
   Preheat your oven to 400°F (200°C). In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold, cubed butter and cut it into the dry ingredients using a pastry cutter or your fingers. The mixture should resemble coarse crumbs. Add the milk and vanilla extract, stirring just until combined. Be careful not to overmix, as this can result in a tough shortcake. Drop spoonfuls of the dough onto a baking sheet lined with parchment paper, creating 6-8 biscuits. They don’t have to be perfectly shaped—the more rustic, the better! Bake for 12-15 minutes or until the tops are golden brown. Once done, let them cool slightly on a wire rack.
3. Whip the Cream
   While the shortcakes cool, whip the cream. In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form. The cream should be light, airy, and not too sweet—perfect to complement the strawberries.
4. Assemble the Shortcakes
   Slice each shortcake in half horizontally. Spoon a generous amount of the macerated strawberries on the bottom half, making sure to include some of the sweet juice. Top with a big dollop of whipped cream, then place the other half of the shortcake on top. For a little extra, add more strawberries and cream on top.
5. Serve and Enjoy
   Serve immediately and watch as your guests dig in with delight. The combination of the tender, buttery shortcake with the fresh strawberries and light whipped cream is simply irresistible.

A Chef’s Tips for the Perfect Shortcake

• Cold Butter Is Key: When making the shortcake, use cold butter. It’s what gives the biscuits their flaky, crumbly texture.
• Don’t Overmix: Be gentle when combining the dough. Overmixing will make the shortcake dense and heavy.
• Fresh Strawberries: Always use fresh, ripe strawberries. They are the star of the dish, and their natural sweetness really shines.
• Whip Cream Just Right: For the best texture, don’t overbeat the cream. You want soft peaks that hold their shape but are still light and airy.

Why I Love This Recipe

This strawberry shortcake recipe means so much more than just a dessert to me than just a recipe – I can immediately remember my summers spent with my family and fresh, natural taste of this wonderful deserts. Even today when I get to prepare it I get that same feeling that something special is going to be on the table. And that first bite? It always takes me back.

Regardless of my years as a chef where I’ve been able to try out challenging recipes and tricky techniques, this simple dessert gives me so much joy. There is no frou-frou about strawberry shortcake; it’s simply the best thing in the world. It has no gimmicks, merely fresh and good food, and a little attention paid to its preparation.

Hence, in case you are a professional cook or just a amateur searching for a good recipe for a dessert, you should try this simple strawberry shortcake recipe. Thanks to her one of the best ever that I know will never bore me. And who knows? Perhaps it would become their own special little ritual as it was with me.