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Basic Strawberry Shortcake – With Recipe Ideas!


I’ve served these beautiful shortcakes on quite a few events. When strawberries are in season, this recipe for a Basic Strawberry Shortcake with White Chocolate Whipped Cream will wow your organization. Or simply deal with your loved ones to a tasty dessert!

That is actually the Finest Strawberry Shortcake Recipe in my repertoire. The connoisseur whipped cream pushes it excessive!

Strawberry Shortcakes with White Chocolate Whipped Cream on a white plate.

Why You Should Make

  • The flaky, buttery do-it-yourself shortcake base is much superior to the packaged sponge cake variations you will discover within the grocery store.
  • The white chocolate whipped cream is to die for. Sweetened whipped cream is implausible, however white chocolate pushes it excessive!
  • The macerated strawberries have a drizzle of orange liqueur for a contact of magnificence and to push them excessive!

Ingredient Notes

Here’s what it is advisable to make strawberry shortcake:

  • Kitchen Staples – Flour, Baking Soda, Sugar
  • Baking Powder – Examine the expiration date! (in case you have some in your pantry, it might have expired. It doesn’t keep potent for way more than a yr!)
  • Shortening – Contributes to tenderness
  • Butter – The important thing to flakiness and the buttery taste.
  • Buttermilk (see PRO-Tip beneath on how you can make your personal buttermilk at dwelling) – The acid within the buttermilk loosens the gluten strands making extra tender biscuits.
  • Contemporary Strawberries – seasonal is finest, or search for purple, aromatic berries
  • Heavy Cream – Will need to have 36% cream to whip correctly
  • White Chocolate Bars  (affiliate hyperlink)- The standard of bars is best than white chocolate chips, however the latter can be utilized in a pinch.
  • Grand Marnier – alcohol enhances the flavour of any recipe, identical to salt does. Should you’d want to omit this, plain sweetened strawberries are scrumptious, too

Basic Strawberry Shortcakes with a Twist

I made a decision to bake up some candy, flaky, buttermilk shortcakes with Grand Marnier spiked strawberries for our Easter dessert. This time of yr, I all the time gravitate in direction of berry recipes, like this beautiful Strawberry Dream Dessert. My household was additionally thrilled with these Strawberry Shortcakes made with an olive oil cake, too!

For this shortcake, as a substitute of spoonfuls of bizarre whipped cream, dollops of white chocolate mousse contribute a heavenly, indulgent topping. This shortcake was a dreamy spring dessert.

Strawberry Shortcakes with White Chocolate Whipped Cream on a square white plate.

Knowledgeable Ideas

The principle tip for making flaky shortcakes or biscuits is to not overwork the dough. The purpose is to have tiny chilly bits of butter all through, which in flip will soften and steam within the oven, making little pockets of air.

  • I’m certain you’ve heard raves about old school buttermilk biscuits. Nicely, these are buttermilk shortcakes. As with biscuits, buttermilk works its magic in making tender biscuits.
  • Should you don’t need to purchase a quart of buttermilk, it’s simple to make a substitute at dwelling. PRO-Tip: To make buttermilk, add a tablespoon of lemon juice or neutral-flavored vinegar, like white or cider, to a 1-cup Pyrex measuring cup. Fill the cup to the 1 cup mark with milk. Let sit for about 5 minutes to permit the combination to thicken or curdle barely. Stir and use what you want for the recipe.
  • There’s each butter and shortening on this strawberry shortcake recipe. The butter offers taste and a few of the vital fats wanted, however the shortening helps guarantee flakiness.
  • Utilizing a method I picked up by way of Prepare dinner’s Illustrated, I used my fingers to flatten items of chilly butter within the biscuit dough. The flat items of butter help in making extra layers in every biscuit.
  • PRO-Tip: Baking powder most frequently expires earlier than you should use all of it. Examine the expiration in your tin earlier than beginning this recipe. Should you’d wish to test its efficiency, put a spoonful of baking powder right into a cup of highly regarded water. If it’s nonetheless energetic, it is going to bubble vigorously. If it doesn’t, exchange your provide earlier than beginning this recipe.
  • PRO-Tip: For probably the most tender, flaky shortcakes, don’t overwork the dough.
  • Then after rolling out the dough on a flour-dusted Silpat, I folded it over twice, like a letter, then rolled it once more. Form of a modified lamination, as when making puff pastry or croissant dough, which helps construct layers within the completed baked items.
  • PRO-Tip: Utilizing a spherical biscuit cutter, press straight down to chop with out twisting. The twisting course of will inhibit the biscuit’s skill to rise correctly.
  • Like with puff pastry, the dough bakes up finest when chilly, so don’t overwork the dough which can heat the butter items. It’s possible you’ll need to pop your baking sheet with the lower biscuits within the freezer for a couple of minutes earlier than popping them within the oven.
  • The whipped mousse topping is solely made by melting white chocolate with some heavy cream, then permitting this ganache to chill and folding it into stiffly whipped cream.
  • Orange liqueur added to sliced berries provides them a contact of magnificence. Good for a vacation dessert. As we enter contemporary berry season within the northern hemisphere, I hope you’ll do that out-of-the-ordinary strawberry shortcake for any special day. 
Strawberry Shortcakes with White Chocolate Mousse on a square white plate with a bowl of biscuits in the background.

Regularly Requested Questions

What’s Shortcake?

Shortcake is a wealthy, tender biscuit made with baking soda or baking powder. The time period can even consult with a cake based on the Meals Lover’s Companion. American shortcake is a big biscuit that’s cut up in half and layered with fruit and whipped cream. There are additionally savory shortcakes topped with meat in a creamy sauce.

What are Macerated Strawberries?

Macerating the strategy of soaking fruit in a liquid in order that the fruit absorbs the flavour of the liquid. The liquid is usually an alcoholic beverage like brandy, or on this case, Grand Marnier, an orange liqueur.

Why Do You Add Grand Marnier to the Strawberries?

In addition to including a contact of orange flavoring to the berries, alcohol can be a taste enhancer, so it is going to make them much more scrumptious!

How Do You Retailer Strawberry Shortcake?

Hold all of the elements separated. The biscuits must be saved in an hermetic container for as much as 3 days. The macerated strawberries will preserve for a day or two. It’s simple to slice and sugar some extra berries for those who run out. The whipped cream will preserve for about 3 days in addition to the chocolate helps stabilize the cream. If wanted, simply whisk the leftovers earlier than serving if it has separated a bit.

How Do You Make White Chocolate Whipped Cream?

The whipped mousse topping is solely made by melting white chocolate with some heavy cream, then permitting this ganache to chill and folding it into stiffly whipped cream.

You Might Additionally Like:

Strawberry Shortcakes with White Chocolate Whipped Cream on a white plate next to a bowl of strawberries
Photograph Circa 2013
strawberry shortcake photo and text collage

Keep in contact by means of social media @ InstagramFb, and Pinterest. Don’t overlook to tag me once you attempt one in all my recipes! And for those who love the outcomes, please give it a 5-star score within the recipe card.

Substances

For biscuits/shortcakes:

  • 2 ½ cups flour plus extra for rolling dough
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup sugar
  • 2 tablespoons shortening
  • ½ cup chilly butter
  • 1 ¼ cup chilly buttermilk

For mousse:

  • 8 ounces good high quality chocolate, I used Guittard
  • 1 ⅔ cups heavy cream

For strawberry topping:

  • 3-4 cups of strawberries, sliced
  • ¼ cup sugar
  • 1 tablespoon Grand Marnier, elective

Directions

  1. Preheat oven to 450º. Line the baking sheet with parchment paper.
  2. In a bowl, whisk collectively dry substances. Reduce in shortening in with pastry blender until resembles corn meal. Reduce butter into 8 items and, one after the other, rub them into the flour together with your fingers until they’re flattened into skinny sheets.
  3. Put the bowl within the freezer for quarter-hour.
  4. Add all of the buttermilk besides the final two tablespoons. Rigorously toss with a spatula until nicely moistened. If the dough is just too dry, add the remaining buttermilk. Evenly flour a Silpat or your countertop and roll the dough out to roughly 11 x 16. Fold the dough into thirds, then roll to about an inch thick.
  5. Reduce into biscuits utilizing a spherical biscuit or cookie cutter. Dip the cutter into flour if it sticks to the dough. Collect scraps to make the final couple of biscuits. Bake for about quarter-hour or until evenly browned.
  6. Make mousse whereas biscuits are cooking: Soften white chocolate with ⅔ cup cream in a microwave, stopping and stirring at brief intervals until chocolate is melted, and ganache is clean. Put aside to chill to room temperature.
  7. Beat the remaining 1 cup of cream to stiff peaks. Fold about ⅓ of the cream into cooled (must be thickened, however not agency) chocolate. Then fold in the remainder of the cream. Chill for two hours earlier than serving.
  8. For berries: slice strawberries and sweeten them with sugar. Combine in Grand Marnier. Chill until able to serve.
  9. To serve, break shortcakes in half, high backside with a big dollop of mousse adopted by spoonfuls of berries. High with the remainder of the shortcake.

Notes

Biscuit Recipe tailored from Prepare dinner’s Illustrated and Mousse Recipe tailored from Bon Appetit.

Really useful Merchandise

As an Amazon Affiliate and member of different affiliate packages, I earn from qualifying purchases.

Diet Data:

Yield:

8

Serving Measurement:

1 shortcake

Quantity Per Serving:

Energy: 893Whole Fats: 50gSaturated Fats: 28gTrans Fats: 1gUnsaturated Fats: 18gLdl cholesterol: 96mgSodium: 714mgCarbohydrates: 104gFiber: 8gSugar: 49gProtein: 12g


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