Strawberry shortcake, the american strawberry-and-cream dessert that never fails

Name: Strawberry shortcake, the american strawberry-and-cream dessert that never fails
Prep time: 25 min
Cook time: 15 min
Total time: 1 h 10 min
Yield: 6
Cuisine: En
Ingredients: 300 g strawberries (ripe and well washed); 30 g sugar (adjust to taste); 250 g all-purpose flour; 20 g sugar; 1 teaspoon salt; 10 g baking powder; 85 g butter, softened to room temperature; 150 ml whipping cream; 200 ml heavy cream for desserts (at least 30% fat, very cold); 1 teaspoon vanilla extract; 1 tablespoon powdered sugar (or granulated sugar)

Dessert

Very Easy

1 h 10 m

514 Kcal

Strawberry shortcake is a big deal in the United States. Not only does it combine whipped cream, strawberries and a glorious dough, but it is also an absolute classic: it even has its own national day on June 14. The key? A base that is neither quite sponge cake nor a cookie, but a marvel halfway between a British scone and sablé dough: soft in the middle, slightly crumbly on the outside, and ready to soak up the fruit juices without losing its shape. It’s so easy to put together that you can have it ready in less than an hour, using fairly ordinary ingredients. And although strawberries are the most iconic choice, the idea works with other fruits too: raspberries, apricots, mangoes… The important thing is that they’re ripe and well macerated. Little effort, lots of reward: an iconic spring and summer dessert in the United States, and now one of ours too.

Materials

Bowl
Spatula or wooden spoon
Rolling pin
Round pastry cutter
Electric whisk or whisk mixer

Preparation

Preparation25 min

Waiting time30 min

Cook time15 min

Wash the strawberries well, remove the stems and cut them up if necessary. Set aside about a quarter of them, lightly mash them with a fork and mix them with 50 g of sugar in a bowl. Cover with plastic wrap and leave to stand for 30 minutes, until they release their juices and form a kind of maceration.
To make the little cakes, mix the flour, sugar, salt and baking powder in a bowl. Add the softened butter and work the dough with your fingertips until it has a sandy texture.
Then add the whipping cream and mix until the dough comes together.
Transfer the dough to a lightly floured surface, knead it for one minute and gently roll it out. Cut out rounds with a pastry cutter.
Grease a baking tray with melted butter, arrange the rounds on it and brush their tops with a little butter as well. Bake for 15 minutes at 220°C (430°F).
When ready, take them out of the oven and brush the inside again with melted butter to make them even juicier. Set aside.
Whip the cold cream until stiff and, when it begins to firm up, add the vanilla. Continue beating for a few seconds more, just until the texture is smooth and airy.
Assemble the dessert by placing one shortcake base on a plate and drizzling it with a little of the macerating liquid. Arrange a few strawberry slices in a fan shape on top, then add a generous spoonful of the macerated strawberries and their juices in the center.
Top with whipped cream.
Finish with the other half of the shortcake. Add a little cream on top and garnish with a strawberry.
Serve immediately to enjoy the contrast between the warm shortcake, the cream and the fruit. Enjoy!

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FAQ ❓

What is a shortcake?

Shortcake is a British dessert whose best-known version today is American. It is made with a tender, buttery dough that falls somewhere between a scone and sablé pastry, and is usually served with cream, fruit and sometimes jam. The most popular version is strawberry shortcake, a classic spring and summer dessert.

Can you freeze shortcake or the dough for the little cakes?

Yes, although the different components do not all freeze equally well. It’s best to freeze the dough after cutting it but before baking, or to freeze the baked shortcakes once they have cooled completely. The baked shortcakes can be kept in an airtight container for up to two months. To thaw them, simply leave them at room temperature overnight. Assembled shortcake with cream and fruit, on the other hand, loses its texture when thawed. It’s best to store just the bases and assemble the dessert when you’re ready to serve it.

What other fruits work well in shortcake besides strawberries?

Besides strawberries, juicy, fragrant fruits such as peaches, nectarines, raspberries, pitted cherries, ripe plums or a mixture of berries work very well. It also works with sautéed apricots or cooked apples for a less summery version. The important thing is for the fruit to be flavorful and somewhat juicy, with a pleasant texture when mixed with the cream.

How do you store strawberry shortcake so it doesn’t get soggy?

Ideally, store each component separately. The little cakes can be kept in an airtight container at room temperature for 1 or 2 days, as long as it’s cool and dry. If it’s hot, it’s best not to leave them out for that long. The macerated strawberries and whipped cream should be refrigerated.

How long does it keep in the fridge once assembled?

Assembled shortcake can be kept in the fridge until the next day, but it’s best eaten the same day. As time passes, the cream loses its volume and the base softens as it absorbs the fruit juices.

Can you make shortcake ahead of time?

Yes, but it’s best to prepare the components separately. You can make the little cakes, macerate the strawberries and whip the cream ahead of time, then assemble the dessert just before serving so the base doesn’t get soggy.

How can you customize shortcake without losing its character?

Shortcake is easy to adapt while still keeping its character. The classic option is to serve it with whipped cream, but you can also use Greek yogurt for a fresher, lighter version, or clotted cream and a little jam for a finish closer to its British roots. You can also make small adjustments, such as adding vanilla, citrus zest or chopped pistachios. The key is to keep a balance between the dough, the fruit and the creamy element.

Is strawberry shortcake a cake or a kind of sandwich?

It’s a common question when people see this dessert for the first time. Some versions look like a cake, while others are assembled individually, like a kind of sweet sandwich. Both presentations have been around for a long time and are based on the same idea: shortcake-style dough, fruit and cream.

Nutrition

for 1 serving / for 100 g

Calories: 514Kcal

Carbo: 43g
Total fat: 33.5g
Saturated fat: 23.1g
Proteins: 7.6g
Fibers: 2.8g
Sugar: 14.6g
ProPoints: 14
SmartPoints: 23

Nutritional information for 1 serving (185g)

Cookware

oven

Attributes

Suitable for freezing

Keep refrigerated

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Patricia González

Passionate about cooking and good food, my life revolves around carefully chosen words and wooden spoons. Responsible, yet forgetful. I am a journalist and writer with years of experience, and I found my ideal corner in France, where I work as a writer for Petitchef. I love bœuf bourguignon, but I miss my mother's salmorejo. Here, I combine my love for writing and delicious flavors to share recipes and kitchen stories that I hope will inspire you. I like my tortilla with onions and slightly undercooked :)

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Strawberry shortcake, the american strawberry-and-cream dessert that never fails

Ingredients

To macerate the strawberries:

For the shortcakes:

For the whipped cream:

Materials