The most tender, refreshing STRAWBERRY SHORTCAKE recipe

There’s something undeniably delightful about a classic strawberry shortcake. This strawberry shortcake recipe is made up of tender, crumbly shortcake biscuits, luscious layers of sweet strawberries, and fluffy whipped cream – YUM! They’re the perfect spring and summer dessert, never fail to impress and are super easy to make.

RECIPE: https://cakesbymk.com/recipe/easy-strawberry-shortcake-recipe/
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INGREDIENTS:

🔹Macerated Strawberries

▢3 cups (600 g) strawberries – tops removed and sliced.
▢¼ cup (50 g) white granulated sugar

🔹Shortcake Biscuits

▢2¼ cups (270 g) all purpose flour
▢¼ cup (30 g) cornstarch
▢3 tsp baking powder
▢¼ tsp baking soda
▢1 tsp salt
▢3 tbsp (38 g) white granulated sugar
▢¾ cup (165 g) unsalted butter – cold and cubed into small 1/4 inch cubes.
▢¾ cup (170 g) buttermilk – cold. You can use a homemade version too.
▢Extra white sugar for sprinkling on top of the biscuits – about 1/2 tbsp.

🔹Whipped Cream

▢1½ cups (360 g) heavy cream – cold
▢1½ tbsp white granulated sugar
▢½ tsp vanilla extract/essence – optional

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okay there is just something so delightful about a classic Strawberry Short Cake and I promise you today’s recipe will not disappoint a buttery tender shortcake biscuit is sandwich between sweet murated strawberries and lightly sweetened whipped cream it is literally the perfect Light summer dessert and the best part is it’s super easy to make so we’re going to start off with our strawberri so I’ve got 600 G or 3 cups of fresh strawberries here and I’m just cutting the tops off and then slicing them you don’t want them to be too thick or too thin so I usually just slice a single strawberry in third long ways now once all the strawberries are cut up you just want to combine them with 50 g or a/4 cup of white granulated sugar and then just give that a good mix until it’s well combined now you just want to pop these strawberries aside and just let them sit and what’s going to happen is the sugar is going to start drawing out moisture from the strawberries and what you’re going to end up with is this wonderful sweet liquid that the strawberries are going to marinate in and it also helps to make the strawberries just a tad bit softer so just pop your strawberries aside and next we’re going to start on our biscuits so you want to preheat your oven to 220 C or 425 F conventional remember to lower the temperature if you’re using a convection oven and then you just want to line a sheet tray with parchment paper now you just want to set your tray as as side for now and next in a large bowl adding 270 G or 2 and 1/4 cups of plain allpurpose flour 30 G or 1/4 cup of cornstarch 3 tpoon of baking powder a/4 teaspoon of baking soda 1 teaspoon of salt and 38 G or 3 tbsp of white granulated sugar and then you just want to give that a good mix with a whisk until it’s well combined now once that’s done then next you want to add an 165 G or 3/4 of a cup of cold unsalted butter that’s been cut into small little 1/4in cubes now you want to try and make the cubes as small as possible and you can even just use a grater to grate the butter if you have sore hands because the next step is to use your fingers to rub the cold butter into the dry ingredients this technique is going to give us a nice flaky biscuit now you don’t need the butter to completely disappear into the flour but what you do want to do is break down any large lumps of butter butter and just make sure that all of the flour is coated in some of the butter you’ll kind of end up with like a breadcrumb kind of consistency but the final mixture will be somewhat messy with visible bits of butter throughout next you want to add in 170 G or 3/4 of a cup of cold buttermilk you can easily use a homemade version for this recipe as well and then you just want to use a fork to gently fluff the mixture together so that you end up with a Shaggy dough it’s really important not to over mix so once it’s almost combined you want to stop there now next you want to turn the dough out onto a flowered surface and using lightly flowered hands start to gently bring the dough together to form a rectangle that’s about 3/4 of an inch thick again it’s really important not to overwork or over mix the dough so once you’ve created that rectangle and the dough is holding together you want to stop there so once that’s done you just want to grab a cookie cutter a glass or anything that’s got a round shape to it today I’m just using a measuring cup and you want it to be about 2 and 1/2 in in diameter you then want to coat the ends in flour and then use it to cut out the biscuits now you don’t want to twist while cutting the biscuits because this can affect how much they rise so just push whatever you’re using straight down so you’ll end up with about four biscuits to start and then you want to bring the leftover dough together again and cut out more biscuits you could also technically do the step by hand as well and just create little balls from the dough but using something that’s you know round just helps to make sure that they’re all close in size and that way they’ll bake a bit more evenly okay so I’ve ended up with six nice and Tall biscuits and now I’ve just got a little bit leftover so I’m just going to make it into a smaller biscuit which I’ll either use for a short cake or maybe just eat myself later so once all the biscuits are done you just want to place them onto your pre-prepared tray from earlier and you want to place them relatively close together and this is just going to help them rise even better so you want them to be about half an inch apart no wider than that now before we pop these into the oven I’m just going to sprinkle a little bit of white granulated sugar on the tops of these biscuits now this is just going to add a nice crunch to the top and you also don’t need a lot of sugar so about half a tablespoon or so will be enough to cover all of the biscuits okay so that is all ready now to go into the oven but before you pop them into the oven if you feel like they’ve taken you a bit of time to make and maybe it’s quite a hot day if you feel like the butter has softened a little then for best results I recommend popping these into the freezer for 10 minutes before baking for 15 minutes in our preheated oven or until the tops are golden brown so my biscuits are all done now they smell so wonderful and buttery you just want to let them cool on the tray for about 20 minutes or so and while they’re cooling we’re going to go ahead and make our whipped cream so to a bowl adding 360 G or 1 and 1/2 cups of cold heavy cream 1 and 1/2 tbspoon of white granulated sugar and an optional half teaspoon of vanilla extract or Essence and then using a hand or stand mixer on a medium speed whip that together until you reach medium to stiff peaks so just firm enough to hold its shape be careful not to over whip the cream though so as soon as it starts to thicken up you want to just watch it very closely so once the whipped cream is done and the B biscuits have come to room temperature we can start assembling the short cakes so first cut a Biscuit in half using a serrated knife then on the bottom half place a generous amount of the mated strawberries along with that juice that the strawberries are soaking in this is going to soak into the bottom of the biscuit and it’s just going to add such great flavor to the short cake next you want to add a generous amount of whipped cream on top and then place the top half of the biscuit on top of the cream now to finish off add some more cream on top and some more of the strawberries don’t forget that strawberry juice and then that is it your Strawberry Shortcake is ready to eat these Strawberry Shortcakes are honestly such a light and refreshing dessert the short cakes are so buttery and crumbly the strawberries add a great Touch of sweetness and the whipped cream just brings the whole dessert together it is so so good M it is so good the biscuit lit Lally melts in your mouth it is just so buttery and crumbly and the strawberries just add such a refreshing Popp of flavor and they’re just like perfectly sweetened it is literally the perfect summer dessert it is so so good so that is it for today guys if you do decide to give this Strawberry Shortcake AO then please do leave a review on my blog it really helps my content out and I absolutely love hearing from you guys I’ll see you in the next video