Imagine a dessert so quick, so delicious, and so impressive that it can transform any last-minute birthday celebration into a memorable feast! This Emergency Strawberry Shortcake is your culinary superhero, ready to swoop in and save the day with its buttery, golden biscuits and luscious, ruby-red strawberries. Whether you're facing a surprise party or a sudden sweet craving, this recipe promises to be your delectable lifeline that takes just 45 minutes from start to finish.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, chilled and cubed
- 1 cup heavy cream
- 4 cups fresh strawberries, sliced
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare ingredients by measuring out all dry ingredients for the shortcake biscuits: flour, baking powder, salt, and granulated sugar into a large mixing bowl.
- Using a pastry cutter or cold knife, cut the chilled butter cubes into the dry ingredients until the mixture resembles coarse, pea-sized crumbs.
- Slowly pour the heavy cream into the flour mixture, gently stirring with a fork until the dough just comes together. Avoid overmixing to ensure tender biscuits.
- Transfer the dough onto a lightly floured surface and gently pat into a 1-inch thick rectangle. Use a round biscuit cutter or drinking glass to cut out shortcake rounds.
- Place the cut biscuits on a parchment-lined baking sheet, leaving space between each. Refrigerate for 10 minutes to ensure they remain cold before baking.
- Preheat the oven to 425°F (218°C) while the biscuits are chilling.
- Bake the shortcake biscuits for 12-15 minutes or until golden brown on top and edges. Remove from oven and let cool on a wire rack.
- While biscuits are cooling, prepare the strawberries by washing, hulling, and slicing them. Mix with powdered sugar and vanilla extract, letting them macerate for 10 minutes to release natural juices.
- To assemble, slice each shortcake biscuit horizontally. Layer with macerated strawberries and optional whipped cream.
- Serve immediately and enjoy the fresh, celebratory strawberry shortcake!
Tips
- Keep your butter ice-cold: The secret to ultra-flaky biscuits is using chilled butter and handling it minimally. Use a pastry cutter or cold knife to create those perfect, crumbly texture.
- Don't overwork the dough: Mix just until the ingredients come together. Overmixing will lead to tough, dense biscuits instead of light, tender ones.
- Maceration magic: Let your strawberries sit with sugar and vanilla for at least 10 minutes. This draws out their natural juices and intensifies their flavor.
- Serve immediately: Strawberry shortcake is best enjoyed fresh. Assemble just before serving to keep the biscuits crisp and the strawberries vibrant.
- Optional luxuries: While delicious as-is, feel free to add a dollop of whipped cream or a sprinkle of fresh mint for extra pizzazz!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 42g
Protein: 4g
Fat: 22g
Saturated Fat: 14g
Cholesterol: 70mg
