Strawberry Shortcake Bakes Christmas Treats

Why Make This Recipe

Strawberry shortcake is a beloved dessert that combines the sweetness of ripe strawberries, the lightness of whipped cream, and the comforting taste of fluffy biscuits. This treat is perfect for celebrations, especially during Christmas when everyone enjoys sharing delicious homemade goodies. Plus, there’s something incredibly heartwarming about baking traditional sweets that can brighten anyone’s day!

How to Make Strawberry Shortcake

Ingredients:

• 2 cups of fresh strawberries, sliced
• 1/4 cup of sugar (for strawberries)
• 1 1/2 cups of all-purpose flour
• 1/2 cup of sugar (for the biscuit)
• 2 teaspoons of baking powder
• 1/2 teaspoon of salt
• 1/2 cup of unsalted cold butter, cut into small pieces
• 2/3 cup of milk
• 1 cup of heavy whipping cream
• 2 tablespoons of sugar (for whipped cream)
• 1 teaspoon of vanilla extract

Directions:

1. Prepare the Strawberries: In a bowl, mix the sliced strawberries with 1/4 cup of sugar. Let them sit for about 30 minutes to draw out the juices.

   

2. Make the Biscuit Dough: Preheat the oven to 425°F (220°C). In a large bowl, whisk together 1 1/2 cups flour, 1/2 cup sugar, baking powder, and salt. Add the cold butter and mix until crumbly.

   

3. Add Milk: Gradually stir in the milk until the dough comes together. Do not overmix.

4. Shape and Bake: On a lightly floured surface, pat the dough into a 1-inch thick round. Cut out biscuits using a biscuit cutter or a glass. Place them on a baking sheet and bake for 12-15 minutes until golden.

5. Whip the Cream: While the biscuits bake, whip the cream with 2 tablespoons of sugar and vanilla extract until soft peaks form.

6. Assemble the Shortcake: Once the biscuits are cool, slice them in half. Layer the bottom half with strawberries, add a dollop of whipped cream, and then place the top half on. Add more strawberries and cream on top if desired.

How to Serve Strawberry Shortcake

You can serve strawberry shortcake either right after assembling it or after chilling it in the refrigerator for a while. It looks lovely on a plate, garnished with a sprig of mint or a few extra berries. It’s a treat everyone will enjoy at Christmas gatherings!

How to Store Strawberry Shortcake

Store any leftover strawberry shortcake in the fridge. It is best eaten within a day or two, as berries can become mushy and biscuits may lose their texture. Keep the whipped cream separate if storing for later to maintain freshness.

Tips to Make Strawberry Shortcake

• Use fresh strawberries for the best flavor.
• Chill the mixing bowl and beaters before whipping the cream for better results.
• If you want a sweeter biscuit, adjust the sugar in the dough according to your taste.

Variation

You can switch it up by using different types of fruit, like blueberries or raspberries, or adding a layer of lemon curd for a zesty twist! For a gluten-free version, substitute regular flour with a gluten-free blend.

FAQs

1. Can I use frozen strawberries?
Yes, you can use frozen strawberries if fresh ones are not available. Just make sure to thaw them and drain excess water.

2. How do I make the biscuits fluffier?
Be careful not to overmix the dough, and ensure you bake the biscuits immediately after mixing.

3. Can I make this in advance?
You can prepare the biscuits ahead of time and store them in an airtight container. Assemble the shortcake just before serving for best taste.

Strawberry Shortcake

A delightful dessert combining fresh strawberries, whipped cream, and fluffy biscuits, perfect for celebrations and gatherings.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

For the Strawberries

• 2 cups fresh strawberries, sliced Use ripe strawberries for the best flavor.
• 1/4 cup sugar (for strawberries) Mix with strawberries to draw out juices.

For the Biscuits

• 1 1/2 cups all-purpose flour Sifted for best results.
• 1/2 cup sugar (for the biscuit) Adjust based on sweetness preference.
• 2 teaspoons baking powder Ensure it is fresh for the dough to rise.
• 1/2 teaspoon salt
• 1/2 cup unsalted cold butter, cut into small pieces Keep butter cold for a flaky texture.
• 2/3 cup milk Whole milk recommended.

For the Whipped Cream

• 1 cup heavy whipping cream Chill the cream for better whipping.
• 2 tablespoons sugar (for whipped cream) Adjust sweetness to taste.
• 1 teaspoon vanilla extract

Method

 

Preparation of Strawberries

1. In a bowl, mix the sliced strawberries with 1/4 cup of sugar. Let them sit for about 30 minutes to draw out the juices.

Making the Biscuit Dough

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, whisk together 1 1/2 cups flour, 1/2 cup sugar, baking powder, and salt.
3. Add the cold butter and mix until crumbly.

Combine Ingredients

1. Gradually stir in the milk until the dough comes together. Do not overmix.

Shape and Bake

1. On a lightly floured surface, pat the dough into a 1-inch thick round.
2. Cut out biscuits using a biscuit cutter or a glass.
3. Place them on a baking sheet and bake for 12-15 minutes until golden.

Whip the Cream

1. While the biscuits bake, whip the cream with 2 tablespoons of sugar and vanilla extract until soft peaks form.

Assemble the Shortcake

1. Once the biscuits are cool, slice them in half.
2. Layer the bottom half with strawberries, add a dollop of whipped cream, and then place the top half on.
3. Add more strawberries and cream on top if desired.

Notes

Serve strawberry shortcake right after assembling or after chilling it in the refrigerator. It looks lovely garnished with mint or extra berries. Store leftovers in the fridge, best eaten within a day or two.