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For this delightful strawberry shortcake, you need to start with fresh strawberries. Use about 2 cups of strawberries, hulled and sliced. The sugar helps enhance the natural taste of the berries. You’ll want to add 2 tablespoons of granulated sugar. Let them sit together for 30 minutes. This step makes the berries juicy and sweet, perfect for your shortcake. Next, gather your dry ingredients. You will need 2 cups of all-purpose flour. Add 1 tablespoon of baking powder to help the biscuits rise. Finally, include 1/2 teaspoon of salt. The salt adds flavor and balances the sweetness. Mix these ingredients well in a large bowl to ensure they blend nicely. Now, let’s talk about butter and cream. You will need 1/4 cup of unsalted butter, cold and cubed. Cold butter helps create flaky biscuits. Mix the butter into the dry ingredients until it looks like coarse crumbs. For the creamy part, grab 1 cup of heavy cream and 1 teaspoon of vanilla extract. This mixture adds richness to your biscuits. You can also use extra cream for whipping later. This will top your shortcake and make it even better! {{ingredient_image_1}} First, grab your fresh strawberries. You need 2 cups, hulled and sliced. Place them in a bowl. Add 2 tablespoons of granulated sugar to the berries. Toss them gently. This will help the strawberries release their juices. Let them sit for at least 30 minutes. This process is called macerating. You’ll see the strawberries become juicy and sweet. Now, let’s make the biscuit dough. Start by preheating your oven to 425°F (220°C). In a large bowl, whisk together 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Next, add 1/4 cup of cold, cubed butter into the flour mix. Use your fingers or a pastry cutter to blend it in. You want the mixture to look like coarse crumbs. In another bowl, mix 1 cup of heavy cream with 1 teaspoon of vanilla extract. Slowly add this to your flour mix. Stir until just combined. Do not overmix; it’s okay if there are a few lumps. Turn the dough out onto a lightly floured surface. Pat it down into a rectangle about 1 inch thick. Now, cut out biscuits using a round cutter or a glass. You should get about 8 biscuits from this dough. Place the biscuits on a baking sheet lined with parchment paper. Bake them in the oven for 12 to 15 minutes. They should be golden brown when done. Once baked, take them out and let them cool slightly. Now it’s time to assemble your shortcakes! Cut each biscuit in half. Layer each half with the macerated strawberries and a dollop of whipped cream. Place the other half of the biscuit on top. You can add more strawberries and whipped cream if you like. Enjoy your fluffy strawberry shortcake! To make fluffy biscuits, start with cold butter. Cold butter helps create steam during baking. This steam lifts the dough, making your biscuits rise and stay light. Mix the butter into the flour until it looks like crumbs. Avoid overmixing the dough; this can make your biscuits tough. Instead, stir just until the flour disappears. Macerating strawberries is simple. Combine sliced strawberries with sugar in a bowl. Toss them gently to coat. Let them sit for at least 30 minutes. This process helps the berries release their sweet juices. The result is a juicy, flavorful filling for your shortcake. You can adjust the sugar based on your taste and berry ripeness. For a beautiful presentation, serve the shortcakes on a nice platter. Layer the biscuits with strawberries and whipped cream. You can also add a sprig of mint on top for color. If you want to impress, garnish with whole strawberries around the edges. This not only looks great but also adds extra flavor. Enjoy your creation with friends or family for a delightful treat. Pro Tips Use Cold Ingredients: Ensure your butter and heavy cream are cold before mixing. This helps create a flaky texture in your biscuits. Don’t Overmix: When combining the dough, mix just until the ingredients are incorporated. Overmixing can lead to tough biscuits. Perfect Biscuit Thickness: Aim for a thickness of about 1 inch when patting out the dough. This ensures a nice rise and fluffy texture. Customize Your Toppings: Feel free to add other fruits like blueberries or raspberries, or even a drizzle of chocolate for a unique twist on the classic shortcake. {{image_2}} You can make a gluten-free version of strawberry shortcake. Use a gluten-free flour blend instead of all-purpose flour. Look for blends that have a mix of rice flour, tapioca flour, and potato starch. These will give you a nice texture. Follow the rest of the recipe just as it is. You will still enjoy that fluffy taste! To make this recipe dairy-free, swap the butter and heavy cream. For butter, you can use coconut oil or a dairy-free spread. Instead of heavy cream, use coconut cream. Chill a can of coconut milk overnight and scoop out the thick part. It will whip up nicely! This gives you a rich flavor without the dairy. You can add fun flavors to your shortcake. Try mixing in lemon zest to the biscuit dough for a bright taste. Almond extract can also be a great addition. Just replace half of the vanilla extract with almond extract. You can even add chocolate chips or nuts to the dough. This will make each bite special and different! To keep your strawberry shortcake fresh, store it in an airtight container. This will help keep the biscuits soft and the strawberries juicy. Place the shortcake in the fridge if you plan to eat it within a few days. If you want to keep it longer, consider freezing it. Freezing is a great option for leftover shortcakes. First, let the shortcakes cool completely. Then, wrap each biscuit in plastic wrap. Place the wrapped shortcakes in a freezer-safe bag or container. This method helps prevent freezer burn. You can freeze them for up to three months. In the refrigerator, the strawberry shortcake stays fresh for about 2 to 3 days. After that, the biscuits may become dry. If you freeze the shortcakes, they will last much longer. When you're ready to eat them, thaw in the fridge overnight. Reheat the biscuits gently in the oven for the best flavor and texture. You can use whole milk or half-and-half. These options will create a lighter version. If you want more creaminess, try using coconut cream. It gives a nice flavor and works well in desserts. Just remember, the texture may change slightly. Yes, you can make the biscuits ahead of time. After you cut the dough, place the biscuits on a baking sheet. Cover them with plastic wrap and refrigerate them. You can bake them the next day for fresh shortcakes. Just add a few minutes to the baking time if they are cold. To keep your shortcake from getting soggy, layer the ingredients correctly. Start with the biscuit, then add the strawberries. Top with whipped cream only before serving. This way, the cream will not soak into the biscuit. You can also serve the strawberries on the side to keep things fresh. This article gives you all you need for making a great strawberry shortcake. We covered fresh ingredients, easy steps, and helpful tips to make your biscuits fluffy. You can even try gluten-free or dairy-free versions. Remember to store your leftovers properly to enjoy later. With these insights, you're ready to create a delicious treat. Make your strawberry shortcake extra special and delight everyone with your skills. Enjoy every bite!

Fluffy Strawberry Shortcake

Indulge in this delightful strawberry shortcake recipe that promises a fluffy shortcake dessert perfect for any occasion! Featuring fresh strawberries and an easy biscuit recipe, this homemade strawberry shortcake is sure to impress. With simple steps, you can create a fresh strawberry dessert that’s both delicious and visually stunning. Try it today for a sweet treat! Save this recipe! #StrawberryShortcake #FluffyDessert #FreshStrawberry #BiscuitRecipe
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Ingredients
  

2 cups fresh strawberries, hulled and sliced

2 tablespoons granulated sugar

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1/4 cup unsalted butter, cold and cubed

1 cup heavy cream (plus extra for whipping)

1 teaspoon vanilla extract

Whipped cream, for serving

Instructions
 

In a bowl, combine the sliced strawberries and granulated sugar. Toss gently and let them sit for at least 30 minutes to macerate, allowing the juices to release.

    Preheat your oven to 425°F (220°C).

      In a large mixing bowl, whisk together the flour, baking powder, and salt.

        Add the cold cubed butter into the flour mixture. Use a pastry cutter or your fingertips to blend the butter into the flour until the mixture resembles coarse crumbs.

          In a separate bowl, mix the heavy cream and vanilla extract. Gradually add this to the flour mixture, stirring until just combined. Do not overmix.

            Turn the dough out onto a lightly floured surface. Pat it into a rectangle about 1 inch thick. Cut out biscuits using a round cutter or a glass. You should get about 8 biscuits.

              Place the biscuits on a baking sheet lined with parchment paper. Bake in the preheated oven for 12-15 minutes or until they are golden brown.

                Once baked, remove the biscuits from the oven and allow them to cool slightly.

                  To assemble, cut each biscuit in half and layer each with a generous amount of macerated strawberries and a dollop of whipped cream.

                    Top with the other half of the biscuit, add more strawberries and whipped cream on top, if desired.

                      Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8

                        - Presentation Tips: Serve the shortcakes on a decorative platter, garnished with whole strawberries and a sprig of mint for an elegant touch.