Ingredients
- 1 cup Flour
- 1 cup Sugar
- 1 teaspoon Baking powder
- 1/2 teaspoon Salt
- 1/2 cup Cold butter, cubed
- 1/2 cup Cold milk or cream
- 1 teaspoon Vanilla extract
- 1/4 cup Turbinado sugar
- 2 cups Fresh strawberries, hulled and sliced
- 1 tablespoon Lemon juice
- 1 cup Heavy cream
- 1/2 cup Powdered sugar
- 1/2 teaspoon Vanilla extract
Directions
Macerate the strawberries.
Split the shortcakes.
Layer the bottom half of the shortcake with strawberries and juice, followed by whipped cream, and then top with the other half.
Repeat the layering process if desired.
Garnish with extra berries.
Serve immediately.
Frequently Asked Questions
How should I store leftover Fresh Strawberry Shortcake to keep it fresh?
Because this shortcake involves fresh macerated strawberries and whipped cream, it's best enjoyed the day it's assembled. Store any leftovers in an airtight container in the refrigerator for up to 2 days, but be aware the shortcakes may become slightly soggy from the strawberry juices.
Can I prepare the shortcake components ahead of time for this recipe?
Yes, you can prepare the shortcakes and the macerated strawberries separately up to a day in advance. Keep the baked shortcakes wrapped tightly at room temperature and the strawberries chilled; only assemble with the whipped cream right before serving to prevent sogginess.
What is the best substitution for the turbinado sugar topping on these shortcakes?
The turbinado sugar adds a lovely crunch to the shortcakes; if you don't have it, you can substitute it with an equal amount of granulated sugar sprinkled on top before baking. Alternatively, you can skip the coarse sugar entirely if you prefer a softer crust.
