Can I make Old Fashioned Strawberry Shortcake ahead of time?

Yes, you can prepare the components of the shortcake ahead of time. The shortcakes can be baked a day in advance and stored in an airtight container. The strawberries can be macerated the night before, and the whipped cream can be whipped and kept refrigerated until you're ready to serve. Just assemble everything when you’re ready to enjoy!

How do I prevent the shortcakes from becoming too dry?

To avoid dry shortcakes, make sure not to overmix the dough. Mix the wet and dry ingredients just until combined. Additionally, using cold butter and avoiding overbaking the shortcakes will help achieve a tender, moist texture.

Can I use frozen strawberries instead of fresh ones?

Yes, you can use frozen strawberries if fresh ones are unavailable. Be sure to thaw them beforehand and let them macerate for at least 10 minutes to release their juices. However, fresh strawberries tend to have a better texture and flavor when in season.

Old Fashioned Strawberry Shortcake – Easy & Delicious

Description

Old Fashioned Strawberry Shortcake is a nostalgic dessert made with tender, flaky shortcake, macerated fresh strawberries, and sweet whipped cream. It’s a simple yet delicious treat perfect for any gathering, especially in the spring and summer months.

Ingredients

Scale

1 cup + 2 tablespoons all-purpose flour
2 tablespoons cornstarch
2 tablespoons granulated sugar
1½ teaspoons baking powder
½ teaspoon salt
⅛ teaspoon baking soda
5 tablespoons unsalted butter, cold and cubed
6 tablespoons whole milk
1¼ teaspoons white vinegar
1 teaspoon sugar (for topping)
1 pound fresh strawberries, hulled and sliced
¼ cup granulated sugar (for macerating strawberries)
1 cup heavy whipping cream
2 tablespoons granulated sugar (for whipped cream)

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Instructions

Preheat your oven to 425°F (220°C) and line a baking tray with parchment paper.
In a small bowl, combine 6 tablespoons of whole milk with 1¼ teaspoons of white vinegar and allow it to sit for 10 minutes to curdle.
In a large mixing bowl, whisk together 1 cup + 2 tablespoons of all-purpose flour, 2 tablespoons of cornstarch, 2 tablespoons of granulated sugar, 1½ teaspoons of baking powder, ½ teaspoon of salt, and ⅛ teaspoon of baking soda.
Add 5 tablespoons of cold, cubed unsalted butter to the dry ingredients and mix using a pastry cutter or your hands until the mixture resembles coarse crumbs.
Pour the curdled milk into the flour mixture and stir with a rubber spatula until a shaggy dough forms.
Divide the dough into 4 equal portions, shape each into a ball, and place them on the prepared baking tray. Sprinkle 1 teaspoon of sugar over the tops.
Bake the shortcakes for 12 to 15 minutes, or until golden brown. Let them cool.
While the shortcakes are baking, slice 1 pound of fresh strawberries and combine with ¼ cup of granulated sugar. Let them sit for 10 to 15 minutes to release their juices.
Whip 1 cup of heavy whipping cream with 2 tablespoons of granulated sugar using a handheld mixer until soft peaks form.
Slice each shortcake in half horizontally. Spoon the macerated strawberries and whipped cream onto the bottom half of each shortcake, then top with the other half and additional strawberries and whipped cream.

Notes

For the best flavor, use ripe, fresh strawberries.
Don’t overmix the dough to prevent dry shortcakes.
Store leftover shortcakes at room temperature for up to 2 days.
Feel free to experiment with different berries or add ice cream for an extra indulgent treat.

Nutrition

Serving Size: 1 shortcake with topping
Calories: 350
Sugar: 32g
Sodium: 120mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 3g
Protein: 3g
Cholesterol: 55mg