Classic Strawberry Shortcake: A Sunny Day Delight
Nothing says summer quite like a classic Strawberry Shortcake. This delightful dessert, crafted by Jenn Segal, combines tender, buttery biscuits with juicy strawberries and a generous dollop of fresh whipped cream. It’s a perfect treat for warm, sunny days and is sure to be a hit at any gathering. The combination of sweet, tangy berries, rich cream, and flaky biscuits creates a dessert that’s both comforting and refreshing.
Why Strawberry Shortcake?
Strawberry shortcake is a beloved dessert for a reason. It’s simple yet elegant, showcasing the best of seasonal ingredients. The contrast of textures—from the fluffy whipped cream to the juicy berries and the crisp-tender biscuits—makes each bite a delight. This recipe is particularly special because it uses homemade biscuits, which are far superior to any store-bought version, and a strawberry mixture that’s enhanced with raspberry jam for an extra depth of flavor.
Ingredients: A Perfect Balance of Flavors
For the Biscuits
- All-Purpose Flour (2 cups, spooned and leveled-off): The base of the biscuits, providing structure and a tender crumb.
- Cornstarch (3 tablespoons): Adds lightness to the biscuits, making them soft and tender.
- Baking Powder (1 tablespoon): Acts as a leavening agent, helping the biscuits rise and become fluffy.
- Baking Soda (¼ teaspoon): Works with the buttermilk to give the biscuits a light texture.
- Granulated Sugar (2 tablespoons): Adds a touch of sweetness to the biscuits, balancing the tangy strawberries.
- Salt (1 teaspoon): Enhances the flavors of the biscuits.
- Cold Unsalted Butter (10 tablespoons, cut into ½-inch chunks): The key to flaky, buttery biscuits. Keeping the butter cold ensures it melts during baking, creating steam that puffs up the biscuits.
- Buttermilk (¾ cup): Adds tanginess and moisture to the biscuits. If you don’t have buttermilk, you can make a substitute with milk and lemon juice or vinegar.
- Turbinado Sugar (2 tablespoons): Sprinkled on top of the biscuits for a sweet, crunchy finish.
For the Strawberries
- Strawberries (2 pounds, hulled and sliced ¼-inch thick): The star of the dessert, providing bright, sweet flavor.
- Seedless Raspberry Jam (3 tablespoons): Enhances the strawberry flavor and adds a rich, slightly tart note to the berry mixture.
- Granulated Sugar (½ cup): Helps macerate the strawberries, drawing out their juices and creating a luscious sauce.
For the Whipped Cream
- Heavy Cream (1½ cups): The base for the whipped cream, adding rich, airy texture.
- Granulated Sugar (3 tablespoons): Sweetens the whipped cream just enough to complement the strawberries and biscuits.
Step-by-Step Guide to Making Strawberry Shortcake
1. Make the Biscuits
Start by preheating your oven to 425°F and positioning an oven rack in the middle. Line a 13×18-inch baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, granulated sugar, and salt. Add the cold butter chunks to the bowl. Using your fingertips, rub the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized clumps of butter. This technique helps create the flaky layers in the biscuits.
Pour the buttermilk into the bowl and stir with a rubber spatula until the dough comes together into a sticky, shaggy mass. Be careful not to overmix the dough; it’s okay if it looks a bit rough.
With lightly floured hands, divide the dough into 8 equal portions, shaping each into a craggy-looking ball. Place the balls of dough on the prepared baking sheet, spacing them evenly apart. Sprinkle the tops with turbinado sugar for added sweetness and crunch. Bake the biscuits for 13 to 15 minutes, or until they’re golden brown. Allow them to cool on a wire rack.
2. Prepare the Strawberries
While the biscuits are baking, prepare the strawberries. Place one-third of the sliced strawberries in a medium bowl and mash them into a chunky purée using a potato masher or fork. Add the remaining sliced strawberries, raspberry jam, and granulated sugar to the bowl, and mix well. Let the strawberry mixture sit at room temperature for about 10 minutes to allow the flavors to meld and the strawberries to release their juices.
3. Make the Whipped Cream
In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream until soft peaks form. Sprinkle the granulated sugar over the whipped cream and continue to whip until soft peaks return. Be careful not to overbeat the cream; it should be light and pillowy, not stiff.
4. Assemble the Shortcakes
To assemble the strawberry shortcakes, start by slicing each biscuit in half horizontally using a serrated knife. Place the bottom halves on dessert plates. Spoon about three-quarters of the macerated strawberries and their juice evenly over the biscuit bottoms, letting some of the berries spill onto the plate. Top each with a generous dollop of whipped cream, then place the biscuit tops over the cream. Finish by spooning more strawberries and whipped cream over the top of each shortcake.
Tips for the Perfect Strawberry Shortcake
- Use Cold Ingredients for the Biscuits: Keeping the butter and buttermilk cold ensures that the biscuits are flaky. Warm ingredients will cause the butter to melt prematurely, leading to dense biscuits.
- Don’t Overmix the Dough: A light touch is key to tender biscuits. Mix the dough just until it comes together; it’s okay if it looks a little rough.
- Macerate the Strawberries: Letting the strawberries sit with the sugar and jam allows them to release their juices, creating a flavorful sauce that soaks into the biscuits.
- Whip the Cream to Soft Peaks: Soft peaks give the whipped cream a light, airy texture that pairs perfectly with the berries and biscuits. Avoid over-whipping, which can cause the cream to become grainy.
Variations and Enhancements for Your Strawberry Shortcake
While the classic strawberry shortcake is a timeless dessert, there are plenty of ways to put your own twist on it. Here are a few ideas to take your strawberry shortcake to the next level:
1. Lemon Zest Biscuits
Add a tablespoon of finely grated lemon zest to the biscuit dough for a bright, citrusy flavor that pairs beautifully with the strawberries. The lemon zest adds a subtle tanginess that complements the sweetness of the berries.
2. Almond-Flavored Whipped Cream
Incorporate a teaspoon of almond extract into the whipped cream for a nutty, aromatic twist. Almond extract enhances the flavor of the cream and adds a delightful depth that pairs well with the strawberries and biscuits.
3. Mixed Berry Shortcake
Instead of using only strawberries, try mixing in other berries such as raspberries, blueberries, or blackberries. This adds a variety of flavors and colors, making the dessert even more vibrant and delicious.
4. Chocolate Strawberry Shortcake
For a more indulgent version, drizzle the assembled shortcakes with melted chocolate or add chocolate chips to the biscuit dough. The combination of chocolate and strawberries is always a hit, and it adds a luxurious touch to the dessert.
5. Balsamic Strawberries
For a sophisticated twist, toss the strawberries with a tablespoon of balsamic vinegar along with the sugar and jam. The balsamic vinegar enhances the natural sweetness of the strawberries and adds a complex, tangy flavor.
6. Coconut Whipped Cream
For a dairy-free option, make whipped cream using chilled coconut cream instead of heavy cream. Simply scoop the solidified cream from a can of full-fat coconut milk and whip it with sugar until light and fluffy. The coconut flavor adds a tropical note to the dessert.
Make-Ahead Tips and Storage
Strawberry shortcake is best served immediately after assembly to maintain the freshness of the biscuits and the lightness of the whipped cream. However, you can prepare some components in advance to save time:
- Biscuits: The unbaked biscuits can be made ahead and frozen for up to 3 months. When ready to bake, simply place them on a baking sheet and bake directly from the freezer, adding a few extra minutes to the baking time. Baked biscuits can be stored at room temperature in an airtight container for up to 2 days, though they are best enjoyed fresh.
- Whipped Cream: Whipped cream can be prepared a few hours in advance. Under-whip it slightly and store it in the refrigerator. Just before serving, give it a quick whip by hand to bring it back to a pillowy consistency.
- Strawberries: It’s best to prepare the strawberries just before serving to ensure they stay fresh and vibrant. If you must prepare them in advance, do so no more than an hour ahead and store them in the refrigerator.
Serving Suggestions
Strawberry shortcake is a versatile dessert that can be served in various settings:
- Casual Gatherings: Serve the shortcakes family-style, allowing guests to assemble their own. Set out a platter of biscuits, a bowl of strawberries, and a dish of whipped cream, and let everyone build their perfect shortcake.
- Elegant Desserts: For a more formal presentation, assemble the shortcakes in advance and serve them on individual plates. Garnish with a sprig of mint or a dusting of powdered sugar for an elegant touch.
- Brunch: Strawberry shortcake also makes a wonderful addition to a brunch spread. Serve it alongside other light and fresh dishes like fruit salad, yogurt parfaits, and mimosas.
Final Thoughts
This Strawberry Shortcake recipe by Jenn Segal is a celebration of simplicity and fresh flavors. The combination of tender biscuits, sweet strawberries, and airy whipped cream creates a dessert that is both comforting and indulgent. Whether you stick to the classic recipe or experiment with the suggested variations, this strawberry shortcake is sure to become a favorite in your dessert repertoire. It’s the perfect treat for any occasion, from a casual summer barbecue to an elegant dinner party. Enjoy the process of making this delightful dessert, and most importantly, savor every bite!