Strawberry Shortcake Recipe
🍓 Description: In late spring and early summer, strawberries are at their peak. Choose berries with shiny red skins and firm green tops. Smaller berries are preferable to larger ones, as their flavor is sweeter. This delightful Strawberry Shortcake recipe from Williams Sonoma Kitchen is a perfect dessert to celebrate the season.
- Cook Time: 2 hours 37 minutes
- Prep Time: 3 hours
- Total Time: 5 hours 37 minutes
- Servings: 6
Ingredients:
| Quantity | Ingredient |
|---|---|
| 3 – 4 cups | Strawberries |
| 1 cup | Sugar |
| 2 cups | All-purpose flour |
| 1 1/2 tsp | Baking powder |
| 2 tsp | Salt |
| 1/8 cup | Unsalted butter |
| 8 tbsp | Sugar |
| 3/4 tsp | Lemon, zest of |
| 1 | Egg |
| 2 tsp | Vanilla extract |
| 1/2 cup | Milk |
| 2/3 cup | Heavy cream |
Instructions:
-
Prepare the Strawberries:
- In a nonreactive bowl, combine the strawberries, lemon juice, and sugar.
- Stir together until well blended.
- Cover and refrigerate, stirring occasionally, until the strawberries are tender and have released much of their juices, at least 2 hours.
-
-
Make the Shortcakes:
- Position a rack in the center of an oven and preheat to 350°F (175°C).
- Grease and flour a 6-well shortcake pan.
- Sift together the flour, baking powder, and salt over a sheet of waxed paper; repeat until well blended.
-
Prepare the Shortcake Batter:
- In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth and creamy, for about 30-45 seconds.
- Gradually add the sugar while beating until blended.
- Increase the speed to medium-high and continue beating, occasionally scraping down the sides of the bowl, until the mixture is light and fluffy, for about 3-5 minutes.
- Beat in the lemon zest.
- Add the egg a little at a time, beating each addition until well blended before adding more, until the mixture is thick and creamy, for about 1-2 minutes.
- Stop the mixer occasionally and scrape down the sides of the bowl.
- Beat in the vanilla.
- Reduce the speed to low and fold in the flour mixture in three additions, alternating with the milk and beginning and ending with the flour, until just blended and no lumps of flour remain.
-
Bake the Shortcakes:
- Divide the batter among the wells of the prepared pan.
- Bake until a toothpick inserted into the cakes comes out clean, for about 18-20 minutes.
- Transfer to a wire rack and cool the cakes in the pan for 10 minutes.
- Carefully turn the cakes out onto the rack and cool completely, bottom side up, for at least 1 hour.
-
Assemble the Strawberry Shortcakes:
- Slice each shortcake in half horizontally.
- Place the wide shortcake halves, sliced side up, on individual plates.
- Top each with some of the strawberries and whipped cream, then top with the other half of the cakes, cut side down.
- Garnish with additional strawberries and a dollop of whipped cream.
- Serve immediately.
Nutritional Information (per serving):
- Calories: 584.3
- Fat Content: 33.2g
- Saturated Fat Content: 20.1g
- Cholesterol Content: 169.4mg
- Sodium Content: 224.8mg
- Carbohydrate Content: 66.4g
- Fiber Content: 2.3g
- Sugar Content: 37.2g
- Protein Content: 7.7g
This Strawberry Shortcake recipe is a delightful treat that perfectly captures the essence of spring and summer with its fresh strawberries and light, fluffy shortcakes. Whether served as a dessert for a special occasion or as a sweet indulgence on a cozy night in, it’s sure to be a hit with family and friends alike!
