why make this recipe
The 1950’s Strawberry Shortcake is a delightful dessert that captures the essence of summer. This recipe is simple to follow, and it brings out the natural sweetness of fresh strawberries, making it a perfect treat for any occasion. It combines freshly baked shortcakes with juicy strawberries and whipped cream, creating a harmonious blend of flavors and textures. Whether it’s a family gathering, a picnic, or just a sweet finish to your dinner, this classic dessert never fails to impress.
how to make 1950’s Strawberry Shortcake
Ingredients :
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1/2 cup butter, chilled and cubed
- 1 cup milk
- 4 cups strawberries, sliced
- 1/4 cup sugar (for strawberries)
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Directions :
- Preheat the oven to 425°F (220°C).
- In a bowl, mix flour, baking powder, salt, and sugar together.
- Cut in the chilled butter until the mixture looks like coarse crumbs.
- Stir in the milk until just combined.
- Turn the dough out onto a floured surface and knead it gently.
- Roll the dough out to a thickness of 1 inch, then cut it into rounds.
- Place the rounds on a greased baking sheet and bake for 12-15 minutes until they are golden brown.
- While the shortcakes are baking, mix the sliced strawberries with 1/4 cup of sugar and let them sit so they release their juices.
- In a separate bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
- Once the shortcakes have cooled, cut them in half. Layer each half with strawberries and whipped cream, then serve.
how to serve 1950’s Strawberry Shortcake
Serve the Strawberry Shortcake as a delightful dessert after any meal. Place the filled shortcakes on individual plates and garnish with extra strawberries and a dollop of whipped cream on top. You can also sprinkle some powdered sugar on the plate for an extra touch of sweetness.
how to store 1950’s Strawberry Shortcake
To store any leftovers, keep the baked shortcakes in an airtight container at room temperature for up to two days. It’s best to store the strawberries and whipped cream separately, so they stay fresh. You can keep the strawberries in the refrigerator for up to three days. If you’ve assembled the dessert, it may be best to consume it right away for the best texture.
tips to make 1950’s Strawberry Shortcake
- Use fresh, ripe strawberries for the best flavor.
- Chill your butter before cutting it into the flour mixture for a flakier texture.
- Don’t over-mix the dough; just combine until the ingredients are moistened.
- You can adjust the sugar in the strawberries based on their sweetness.
variation (if any)
You can switch up the fruit by using raspberries or blueberries instead of strawberries. For a different flavor, add a splash of lemon juice to the whipped cream or layer in some lemon curd.
FAQs
-
Can I make the shortcakes ahead of time?
Yes, you can make the shortcakes a day in advance. Just store them in an airtight container, and assemble the dessert right before serving. -
Can I freeze the shortcakes?
Yes, you can freeze the baked shortcakes. Wrap them tightly in plastic wrap and then in aluminum foil. They will last for up to three months in the freezer. -
What can I use instead of heavy cream for the whipped topping?
If you’re looking for a lighter option, you can use whipped topping or coconut cream as a substitute for heavy cream.
