Delicious Southern-Style Strawberry Shortcake Recipe
Welcome, my dear fellow foodies! Today, I am delighted to share with you my genuine Southern Strawberry Shortcake recipe. I must warn you, once you indulge in this divine dessert, there’s simply no turning back. Trust me; your taste buds won’t allow it.
Now, let me give you a sneak peek of what you can expect from my recipe. Imagine, fluffy shortcake biscuits, tender and buttery on the inside, crisp and golden on top. Crowned with sweetened strawberries bathing in their own luscious juice and topped with a dollop of freshly whipped cream that leaves you asking for more.
This is not just any shortcake recipe; this is the real Southern Strawberry Shortcake recipe passed down from generations. It’s the embodiment of warm southern hospitality that welcomes you with open arms and leaves a lasting impression on your heart and palate.
So, gather your ingredients because we are about to embark on a delicious journey that will transport you to the heart of the South. Get ready to make new memories around the table with loved ones, enjoying the very best Strawberry Shortcake in town!
Are you ready? Let’s get started!
Why You’ll Love This Recipe
Listen closely, y’all. I’ve got a recipe that’ll have you feeling like you’re sitting on the porch, watching the sun set over the fields. This Genuine Southern Strawberry Shortcake Recipe is a true masterpiece, and I guarantee it’s going to be your new go-to dessert.
What sets this recipe apart from all the others is the combination of fresh strawberries and homemade shortcake biscuits. The shortcake is light, fluffy, and not too sweet, letting the strawberries take center stage. And let’s not forget about the whipped cream! It’s airy and luxurious, adding just the right amount of richness to this classic dessert.
This recipe isn’t just delicious, it’s also versatile. You can serve it at your next dinner party or make a batch for your family to enjoy on a lazy Sunday afternoon. Plus, it’s easy to make substitutions and variations to fit your preferences. Want to add some chocolate chips to the shortcake or swap out the heavy cream for half-and-half? Go ahead! This recipe is forgiving and adaptable.
So why will you love this recipe? Well, besides the fact that it tastes like heaven in your mouth, it’s also a genuine taste of southern hospitality. It’s a reminder of simpler times when families gathered around the table to share meals and stories. It’s a small piece of history that we can keep alive through food.
So go ahead, give this Genuine Southern Strawberry Shortcake Recipe a try. I know you’ll love it as much as I do.
Ingredient List
Before delving into the recipe, it’s important to gather all of the necessary ingredients for this Real Southern Strawberry Shortcake recipe. Trust me, these ingredients will come together to create a heavenly treat that your taste buds won’t forget. Below are the ingredients you will need:
Ingredients:
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter, softened
- 1 cup granulated sugar, divided
- 1 large egg
- 1 1/2 cups half-and-half
- 1 tablespoon vanilla extract
- 3 cups fresh strawberries, sliced
- 3 tablespoons cornstarch
For the whipped cream topping:
- 2 cups heavy cream, chilled
- 3 tablespoons granulated sugar
- 1 1/2 teaspoons vanilla extract
Make sure to prepare and measure out all of your Real Southern Strawberry Shortcake recipe ingredients beforehand to ensure your baking experience goes smoothly.
The Recipe How-To
Let’s get started with the most important part of this recipe – making the perfect Southern-style strawberry shortcake. The ingredients for this recipe are simple, but using the right technique is essential to ensuring your shortcakes rise up tall and your strawberries are perfectly sweet.
Step 1: Preheat your oven
Preheat your oven to 425°F. A hot oven is necessary for getting that perfect golden-brown exterior on the shortcakes.
Step 2: Mix the dry ingredients
In a large mixing bowl, whisk together 3 cups of all-purpose flour, 4 teaspoons of baking powder, 1/2 teaspoon of baking soda, and 1 teaspoon of salt. Once it’s well combined, create a well in the center.
Step 3: Add butter and sugar
Add 8 tablespoons (1 stick) of softened butter to the well, along with 2 tablespoons of sugar. Mix the butter and sugar together until they’re just combined – don’t overdo it or you’ll end up with tough shortcakes!
Step 4: Add half-and-half
Continuing in the tradition of Southern-style cooking, this recipe uses half-and-half instead of regular milk. Add 1 cup of half-and-half to your bowl, then add one large egg.
Step 5: Form a dough ball
Use a fork or pastry cutter to combine these ingredients until the dough forms a ball. Once it’s well combined, turn out onto a lightly floured surface and knead gently for about 30 seconds.
Step 6: Roll out your dough
With a lightly floured rolling pin, roll out your dough until it’s about half an inch thick. Use a floured biscuit cutter (or glass) to cut out rounds and lay them on a greased baking sheet.
Step 7: Brush with melted butter
Brush the tops of each biscuit with melted butter – this will give them a deliciously crispy exterior.
Step 8: Bake in the oven
Bake in the preheated oven for 10-12 minutes, until they’ve risen and turned golden-brown. Remove from the oven and let cool slightly.
Step 9: Prepare your strawberries
While your shortcakes are baking, prepare your strawberries by washing, hulling, and slicing them in half. Toss the strawberries gently with 3 tablespoons of sugar and let sit for about ten minutes.
Step 10: Assemble your shortcakes
Once cooled, slice each shortcake horizontally in half. Spoon some juicy strawberries on top of the bottom half of each biscuit, then add a dollop of whipped cream. Place the top half of the biscuit back on top.
And there you have it – a real Southern-style strawberry shortcake that’s sure to impress
Substitutions and Variations
Hey y’all, I know that sometimes we don’t have all the ingredients on hand or we just want to mix it up a little. Don’t worry, I’ve got you covered! Here are some substitutions and variations you can try for your Genuine Southern Strawberry Shortcake Recipe:
– Flour: If you don’t have all-purpose flour, you can use self-rising flour instead. Just omit the baking powder and salt from the recipe.
– Sugar: You can use brown sugar instead of white sugar for a deeper, more caramelized flavor.
– Butter: Instead of using regular butter, try using unsalted butter for a more subtle taste. If you’re feeling adventurous, you could even try using coconut oil or vegetable shortening.
– Half-and-Half: If you don’t have half-and-half on hand, you can substitute it with whole milk or heavy cream. Keep in mind that the consistency may be slightly different, but it will still taste delicious.
– Strawberry Glaze: To add an extra kick of flavor, you can add a strawberry glaze to your shortcake. Just mix together some powdered sugar and mashed strawberries until it forms a thick glaze.
And now for some variations on this classic dessert:
– Layer Cake: Instead of making individual shortcakes, bake the batter in two 8-inch cake pans and layer them with sliced fresh strawberries and whipped cream.
– Bisquick Version: If you’re in a hurry, you can use Bisquick or Betty Crocker cake mix as a shortcut. Follow the instructions on the box and make sure to add fresh strawberries and whipped cream.
– Vanilla Cake: For a different flavor profile, use a vanilla cake recipe instead of the classic strawberry one. Top with sliced strawberries and whipped cream for a delicious twist on this beloved dessert.
Remember y’all, cooking is all about having fun and trying new things. Don’t be afraid to experiment with flavors and textures to make your Genuine Southern Strawberry Shortcake Recipe your own.
Serving and Pairing
:
Nothing completes a meal like a sweet and scrumptious dessert, and this genuine southern strawberry shortcake recipe is just the treat you need. Serving it warm, fresh out of the oven, is the ultimate indulgence. You can also opt for chilled shortcakes, depending on your preference. Once your shortcakes are baked and ready, top them with some whipped cream to add a delightful fluffy texture to each bite.
Fresh strawberries taste best in this recipe, so slice up some juicy berries and sprinkle them generously over the whipped cream. Not only does this enhance the presentation of the dessert, but it also adds a fruity layer of flavor that complements the rich buttery biscuits perfectly.
Pairing southern strawberry shortcake with coffee or iced tea makes an excellent afternoon snack or after-dinner dessert. Additionally, I recommend slicing your servings in half and serving them as individual portions accompanied by a dollop of whipped cream and fresh berries for any gathering or celebration.
But why stop at strawberry shortcakes? Experiment with other variations such as chocolate covered strawberry shortcakes or substitute strawberries for other fruits like blueberries or peaches. Above all, have fun, be creative and enjoy this delicious southern delicacy!
Make-Ahead, Storing and Reheating
Picture this: it’s a warm summer evening and you’ve just finished preparing the best Southern Strawberry Shortcake of your life. It’s delicious, but you’re too full to finish it all. Now what? Fear not, my friend! Here are some tips for making ahead, storing and reheating your shortcake:
Make-Ahead:
This southern strawberry shortcake recipe is best served fresh, but if you must, the biscuits can be made up to two days in advance. Once cooled to room temperature store them in an air-tight container at room temperature. The strawberries should be stored in a separate container and kept refrigerated until the day of serving.
Storing:
If you happen to have any leftover biscuits, they can be stored in an airtight container for up to three days at room temperature or in the refrigerator. However, I do not recommend storing the whipped cream and strawberry glaze as they will get runny and lose their texture.
Reheating:
The key to reheating biscuits without sacrificing their texture is to keep them covered with a damp paper towel and heat them in a preheated oven at 350°F for 8-10 minutes until warmed through.
If you are lucky enough to have leftovers that include whipped cream and strawberry glaze, once again, I do not recommend reheating these elements. Instead, try using the biscuits as the base for a layered cake with fresh strawberries and whipped cream. Trust me, it’ll be delicious!
In conclusion, while strawberries may come and go with the seasons, this classic Southern dish is timeless. By following these simple tips on making ahead, storing and reheating your genuine Southern Strawberry Shortcake recipe leftovers, you’ll be able to savor it long after summer has passed.
Tips for Perfect Results
Making a real Southern Strawberry Shortcake is an excellent way to showcase your baking skills, and with a few tips, you can make sure it turns out perfectly every time. Of course, the recipe’s quality depends on using fresh strawberries, heavy cream, and other premium ingredients specifically listed on the menu.
Tip #1: Use Fresh Strawberries
Always ensure that your strawberries are fresh and ripe before using them to make the shortcake. Start by cleaning and slicing them just before serving to avoid making them become mushy before you have a chance to enjoy them fully.
Tip #2: Properly Whip Your Cream
The whipped cream is an essential component of the Southern Strawberry Shortcake recipe, and you need to make it correctly. Before adding sugar to the whipping cream, chill the bowl and beaters in the freezer for ten minutes. This process will allow your cream to have sturdiness and come together quickly.
Tip #3: Perfectly Soften Your Butter
When making the shortcake biscuit dough using butter as one of the ingredients, it must be at room temperature or correctly softened. For best results, take it out of the fridge an hour before using it.
Tip #4: Be Precise with Measurements
For accuracy in baking, always measure your ingredients correctly. Do not heap up your flour in measuring cups; instead use level tablespoons and cups. Every component must be adequately measured and stirred well.
Tip #5: Bake The Shortcakes At The Right Temperature
Baking time also matters when making southern strawberry shortcake; ensure that you check whether or not they are ready after 25 minutes in a preheated oven at 375°F. Never open the oven early; let them bake entirely according to recipe instructions.
Using these tips will ensure that you make perfect Southern Strawberry Shortcakes every time. Trust me; nobody will crack their teeth or be unable to swallow your delightful dessert!
FAQ
Now that you have the full recipe for Genuine Southern Strawberry Shortcake, you may have a few questions regarding ingredients or techniques. Fear not! Here are some common FAQs and their answers to ensure your strawberry shortcakes turn out to be the perfect sweet summer dessert.
What’s the difference between shortcake and biscuit dough?
Shortcake dough is similar to biscuit dough as it is made with baking powder as the leavening agent. However, this type of dough is made richer by adding ingredients such as butter, egg, cream, and a small amount of sugar. It’s almost like a cake, but not quite there yet.
What is the recipe for Shut Em Up Shortcake?
For this recipe, we’ll need juicy and fresh strawberries, about 3 pints, brown sugar measuring 1/2 cup to balance out the tartness in the berries. All-purpose flour, 2 1/4 cups, for a fluffier texture and to bind the ingredients together. Baking powder, 4 teaspoons, to help the shortcake rise beautifully. For that delicious vanilla taste, we’ll add 1 teaspoon of Cedronian vanilla extract. Salt, 1/4 teaspoon, to bring out the flavors. To hold everything together, we’ll add 1/3 cup of shortening and crack in an egg for that richness.
Can you leave strawberry shortcake out overnight?
When it comes to storing strawberry shortcake cake, make sure to refrigerate it after filling and frosting. This will help preserve its freshness for at least a day or two. However, if you’re planning to serve it during a party, you can leave it out on the dessert table for a few hours without any issues.
How long does shortcake stay fresh?
If you want to keep your shortcakes fresh for a while, store them in an airtight container to avoid them soaking up any unwanted odors or moisture. Alternatively, you can always freeze them to extend their lifespan even further. Just let them cool down first, then place them in a single layer inside a zippered bag, and pop them in the freezer. You can leave them there for up to a few months, making them a great option for meal prepping or planning for a special occasion in advance.
Bottom Line
In conclusion, making the Genuine Southern Strawberry Shortcake Recipe is like taking a trip down south without leaving your own kitchen. With the perfect blend of tangy and sweet flavors, this dish is sure to impress your family and friends. By using fresh strawberries and homemade shortcake biscuits, you can guarantee a real southern taste that will leave everyone coming back for more.
So go ahead and try out this classic strawberry shortcake recipe – it’s perfect for any occasion! Whether you’re looking for a dessert to round out a dinner party or a special birthday cake for your loved ones, this recipe will deliver all the southern charm you could ask for. So what are you waiting for? Grab some flour, butter, strawberries and whip up this deliciously indulgent dessert today!
Genuine Southern Strawberry Shortcake Recipe
Ingredients
- 2 cups all-purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 8 tablespoons butter, softened
- 1 large egg, beaten
- 2/3 cup half-and-half
- butter, for spreading
- 4 cups fresh ripe strawberries, rinsed, hulled, sliced in half, and sugared to taste
- 1 cup heavy cream, whipped to stiff peaks (add a drop or two of vanilla, if you like)
Instructions
- Preheat the oven to 450°F.
- In a large mixing bowl, combine the flour, sugar, baking powder, and salt and mix well. Add the butter and, using a pastry cutter or two knives, cut the butter into the mixture till crumbly.
- In a small bowl, combine the egg and half-and-half and beat till well blended, then add to the flour mixture and stir till thoroughly moist.
- Turn the dough out onto a floured surface and knead very briefly. With your hands, pat out the dough to about a 1/2-inch thickness, then, using a floured 3-inch biscuit cutter, cut out 6 biscuits.
- Place the biscuits on an ungreased cookie sheet and bake on the upper rack of the oven till slightly brown on top, about 12 minutes.
- While they're still hot, split open the biscuits, spread lightly with butter, and arrange close together on a crystal cake plate.
- Spoon the berries and cream onto the biscuits and serve while still warm. (For attractive individual servings, prop one biscuit half at an angle on the other on small dessert plates and spoon berries and cream over the tops.
- Note: I've used Bisquick Mix for the biscuits when I don't have the time to make the real deal, and in my opinion they are quite acceptable, too. Just be sure to use only the freshest, ripe, sweet strawberries, and serve the biscuits warm with butter.
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