I’m all about those recipes that look like you’ve spent hours slaving away in the kitchen when in reality it’s only taken less than an hour to whip something up. These strawberry shortcakes are one of those recipes, when someone calls to say their dropping in this afternoon these are the perfect ‘oh these, I just whipped these up’ afternoon treat.
How to make strawberry shortcake
You can think of strawberry shortcakes in 3 steps. 1. Shortcake 2. Cream 3. Strawberries
Simple as that.
You can also make all three components well in advance and serve whenever you’re ready. Each of the layers will last in the fridge for 2-3 days. Make sure to reheat up the shortcake in the microwave for 10 seconds before serving (if it’s been sitting in the fridge) or 5 minutes at 180℃ in the oven. I also recommend making extra strawberries which can be eaten with nearly everything.
How to make homemade shortcakes
Similar to the process of making scones these shortcakes involve rubbing together flour and butter to form breadcrumbs, add milk gradually to form a ball of dough. Shape, wrap and chill in the fridge before cutting into rounds and baking.
The secret to making perfect whipped cream
Everyone has their own way of making whipped cream but the secret to getting it extra cold is only getting the cream out of the fridge just as you’re about to start whipping. The colder the cream the better the end result. Simply add sugar, vanilla and whisk for 2-5 minutes until thick hard peaks form.
How to prepare strawberries for shortcake
The best thing about a shortcake is that you can use up any older over ripe questionable strawberries. Chop the berries into small pieces and place into a bowl, sprinkle with sugar and stir to coat. If you don’t have strawberries, these shortcakes taste great with jams and preserves, but it is lovely with fresh strawberries.
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