Cook's Country Strawberry Shortcake Recipe
Description
Strawberry shortcake is a classic summertime dessert that has been enjoyed for generations. A beloved classic, this Cook's Country strawberry shortcake recipe puts a modern twist on the traditional recipe. With a light and fluffy biscuit, sweetened strawberries, and fresh whipped cream, this strawberry shortcake is sure to be a crowd pleaser!
The light and fluffy biscuit makes a sweet and tender base for the sweetened strawberries and fresh whipped cream. The biscuit is made with a combination of all-purpose flour, baking powder, sugar, and butter. It is then cooked in a hot oven until golden brown. The strawberries are sweetened with sugar and a splash of lemon juice to bring out the natural flavor. Finally, the biscuit is topped with freshly whipped cream and the sweetened strawberries for a delicious summertime dessert.
Ingredients
For the biscuit:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1/2 cup butter, melted
3/4 cup cold buttermilk
For the strawberries:
4 cups strawberries, hulled and cut into 1/4-inch slices
1/4 cup sugar
1 tablespoon freshly squeezed lemon juice
For the whipped cream:
1 cup heavy cream
2 tablespoons sugar
1 teaspoon vanilla extract
Instructions
1. Preheat the oven to 425°F. Grease a 9-inch round cake pan and set aside.
2. In a medium bowl, whisk together the flour, baking powder, sugar, and salt. Add the melted butter and mix until just combined. Pour in the buttermilk and stir until the dough comes together.
3. Transfer the dough to the prepared pan and spread it evenly. Bake for 20-25 minutes, or until golden brown.
4. Meanwhile, in a medium bowl, combine the strawberries, sugar, and lemon juice. Stir to combine and set aside.
5. In a medium bowl, add the heavy cream, sugar, and vanilla extract. Beat with a hand mixer until stiff peaks form. Set aside.
6. Once the biscuit is cooked, cool for 10 minutes before cutting into wedges. Place one wedge on each plate and top with a spoonful of the strawberry mixture and a dollop of whipped cream.
Equipment
For this Cook's Country strawberry shortcake recipe, you will need a 9-inch round cake pan, a medium bowl, a hand mixer, and a spatula.
Notes
This recipe can easily be doubled or tripled to feed a crowd. If you don’t have buttermilk on hand, you can use whole milk or even almond milk. The biscuit can also be made ahead of time and stored in an airtight container for up to 3 days. The strawberries and whipped cream can also be made in advance, but it is best to assemble the shortcake just before serving for the best flavor and texture.
Nutrition
One serving of this Cook's Country strawberry shortcake contains 454 calories, 20.4g of fat, 55.5g of carbohydrates, and 4.3g of protein. This recipe is a great way to indulge in a delicious dessert without all of the added sugar and fat of traditional desserts.
If you’re looking for a classic summertime dessert that is sure to please, try this Cook's Country strawberry shortcake recipe. With a light and fluffy biscuit, sweetened strawberries, and fresh whipped cream, this strawberry shortcake is sure to be a crowd pleaser!
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