How to make strawberry shortcake at home?

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Making strawberry shortcake at home is a simple and rewarding experience! Here are two options to consider, depending on your desired level of effort:

Easy Strawberry Shortcake (using store-bought components):

Ingredients:

  • 1 (12 ounce) package prepared sponge cake dessert cups
  • 1 (7 ounce) can whipped cream, or to taste
  • 1 quart fresh strawberries, sliced

Instructions:

  1. Wash and dry the strawberries. Slice them into halves or quarters, depending on your preference.
  2. Place the dessert cups in individual serving bowls.
  3. Top each cup with a generous dollop of whipped cream.
  4. Arrange the sliced strawberries on top of the whipped cream.
  5. Serve immediately and enjoy!

Homemade Strawberry Shortcake:

Ingredients for the shortcakes:

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1/2 cup buttermilk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt

Ingredients for the topping:

  • 1-1/2 quarts fresh strawberries, sliced
  • 1/4 cup sugar
  • 1 cup heavy whipping cream, whipped

Instructions:

  1. Make the shortcakes: Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Beat in the buttermilk, eggs, and vanilla extract until well combined.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Add the dry ingredients to the wet ingredients in batches, mixing until just combined. Be careful not to overmix.
  6. Pour the batter into the prepared baking pan and spread evenly.
  7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the shortcakes cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
  9. Make the topping: While the shortcakes cool, wash and dry the strawberries. Slice them into halves or quarters.
  10. In a medium bowl, toss the strawberries with the sugar and let them sit for 15 minutes to release their juices.
  11. Whip the heavy cream until stiff peaks form.
  12. Assemble the shortcakes: Once the shortcakes are cool, cut them in half horizontally.
  13. Place a bottom half of a shortcake on a serving plate. Top with whipped cream and strawberries.
  14. Place the top half of the shortcake on top and add another dollop of whipped cream and a few more strawberries.
  15. Serve immediately and enjoy!

Tips:

  • For a richer flavor, you can substitute brown sugar for half of the granulated sugar in the shortcake batter.
  • Add a pinch of nutmeg or cardamom to the whipped cream for extra flavor.
  • If you don't have buttermilk, you can make your own by adding 1 tablespoon of vinegar or lemon juice to 1/2 cup of milk and letting it sit for 5 minutes before using.
  • If you're short on time, you can use frozen strawberries instead of fresh. Just thaw them first and drain any excess juice.

No matter which method you choose, I'm sure your homemade strawberry shortcake will be delicious!

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