Easy Strawberry Shortcake Recipe | Raspberry Shortcake
Make the best and easy strawberry shortcake and raspberry shortcake this summer. The delicious, crisp, crumbly cake is filled with freshly sliced summer strawberries, raspberries, and cream.
Servings: 6
Calories: 636kcal
Equipment
Ingredients
For the traditional homemade shortcake
- 4 tablespoon Melted butter or toasted brown butter
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 teaspoon Salt
- ⅓ cup Sugar
- ¼ cup Heavy cream
- ½ cup Milk
- ½ teaspoon Vanilla extract
- Cream, to brush on top
- Sugar, to sprinkle
Other ingredients
- 8 oz Strawberries
- 6 oz Raspberries
- ½ cup Sugar
Whipped cream for topping
- ½ teaspoon Vanilla extract
- ¼ cup Sugar
- 1 ½ cups Heavy cream
Instructions
Prepare strawberries and raspberries
- Cut the strawberries into halves or quarters and add them to the bowl. Sprinkle 5 tablespoon of sugar. Mix well. Cover and keep this in the refrigerator for 1 hour so that the juices are released from the fruit.½ cup Sugar, 8 oz Strawberries
- Similarly, add raspberries to the bowl. Sprinkle around 3 tablespoon of sugar and mix well. Cover and keep this in the refrigerator.6 oz Raspberries
Bake the shortcake
- Preheat the oven to 425 degrees F. Line your baking sheet with parchment paper and keep this aside.
- Add flour, baking powder, salt, and sugar, and mix in a mixing bowl. To this, add heavy cream, milk, vanilla extract, and melted butter and mix to form a medium-stiff dough.4 tablespoon Melted butter or toasted brown butter, 2 cups All-purpose flour, 1 tablespoon Baking powder, 1 teaspoon Salt, ⅓ cup Sugar, ¼ cup Heavy cream, ½ cup Milk, ½ teaspoon Vanilla extract
- Dust the working surface. Press the dough using your hands to get the rectangle of an appropriate thickness (approx ½ to 1 inch) and cut it into 6 or 8 equal pieces. (Cut the rectangle into half and cut each half into 3 or 4 equal pieces.
- Place these pieces on a baking sheet, leaving space between the shortcake pieces.
- Brush the top of the shortcake pieces with cream and sprinkle sugar.Cream, to brush on top, Sugar, to sprinkle
- Bake it for 15 to 18 minutes or until golden brown, then allow it to cool completely.
Making whipped cream at home
- Whip vanilla extract, sugar, and heavy cream till you get medium stiff peaks.½ teaspoon Vanilla extract, ¼ cup Sugar, 1 ½ cups Heavy cream
How to serve shortcakes?
- Split each shortcake into half horizontally. Place the bottom half of the shortcake on a serving plate.
- Spoon some strawberries or raspberries along with their juices onto the cake. Add a dollop of whipped cream. Place the other half of the shortcake over it. Add one more dollop of whipped cream on top and surround it with more strawberries or raspberries and its juices.
Notes
- To make strawberry shortcake ahead of time, bake the shortcake, wrap it tightly, and store it in the fridge until you are ready to assemble and serve; just before serving, warm it up in the microwave for 5 to 10 seconds.
- Cut the strawberries and keep them in the fridge one day ahead. One hour before serving, toss it with sugar and let it sit so that the juices are released.
- You can make whipped cream a day before or an hour ahead and store it in the refrigerator until you are ready to serve.
Nutrition
Calories: 636kcal | Carbohydrates: 78g | Protein: 8g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 101mg | Sodium: 688mg | Potassium: 246mg | Fiber: 4g | Sugar: 42g | Vitamin A: 1301IU | Vitamin C: 30mg | Calcium: 211mg | Iron: 3mg