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Strawberry shortcake

Absolutely! Here's a very, very detailed recipe for the classic Strawberry Shortcake - a dessert of tender, buttery shortcakes layered with juicy macerated strawberries and pillows of freshly whipped cream. This is not a sponge cake version - this is the traditional biscuit-style shortcake that's lightly crisp on the outside, fluffy on the inside, and just barely sweet.

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🍓🍰 Classic Strawberry Shortcake (Biscuit-Style)

Yield: 6-8 servings
Skill Level: Intermediate (basic baking + assembly)
Prep Time: 30 minutes
Cook Time: 15-18 minutes
Chill Time: 30 minutes (for dough & berries)
Total Time: ~1.5 hours

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🛒 INGREDIENTS

🔹 For the Strawberries

Ingredient Amount Notes
Fresh strawberries 1½ to 2 pounds (700-900g) Use ripe, fragrant berries
Granulated sugar ¼ to ½ cup (50-100g) Adjust to sweetness of berries
Lemon juice 1 tbsp Optional - adds brightness
Vanilla extract ½ tsp Optional - enhances flavor

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🔹 For the Shortcake Biscuits

Ingredient Amount Notes
All-purpose flour 2 cups (240g) Spoon & level, or weigh for accuracy
Granulated sugar 3 tbsp For a slightly sweet biscuit
Baking powder 1 tbsp Yes, one full tablespoon
Baking soda ¼ tsp Helps with browning
Salt ½ tsp Balances flavor
Unsalted butter ½ cup (1 stick / 113g), cold Cut into small cubes
Heavy cream ¾ cup (180 ml), very cold Plus more for brushing
Vanilla extract 1 tsp Adds rich aroma
Optional: egg wash 1 egg beaten with 1 tbsp water For glossy tops
Optional: turbinado or sanding sugar 2 tbsp For crunch and sparkle on top

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🔹 For the Whipped Cream

Ingredient Amount Notes
Heavy whipping cream 1¼ cups (300 ml) Chill before whipping
Powdered sugar 2-4 tbsp Adjust to taste
Vanilla extract 1 tsp Adds depth
Optional: sour cream or crème fraîche 2 tbsp For tang and structure

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🔧 EQUIPMENT NEEDED
• Mixing bowls (large and medium)
• Whisk and rubber spatula
• Pastry cutter or food processor (optional)
• Rolling pin (or hands)
• Baking sheet + parchment paper
• Round biscuit cutter (2½-3 inch)
• Hand or stand mixer (for whipped cream)
• Serrated knife (for slicing biscuits)

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🧑‍🍳 STEP-BY-STEP INSTRUCTIONS

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🔹 Step 1: Prep the Strawberries
1. Wash, dry, and hull the strawberries.
2. Slice them (thinly for layering, or halved for chunkier texture).
3. In a bowl, combine with:
• ¼ to ½ cup sugar (taste and adjust)
• 1 tbsp lemon juice (optional)
• ½ tsp vanilla extract (optional)
4. Gently stir, cover, and refrigerate for at least 30 minutes. The sugar will draw out the juices to make a syrupy maceration.

🍓 Pro Tip: For extra saucy berries, mash ¼ of them with a fork and mix back in.

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🔹 Step 2: Make the Shortcake Dough
1. In a large bowl, whisk together:
• 2 cups flour
• 3 tbsp sugar
• 1 tbsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
2. Add cold cubed butter. Cut into the flour using a pastry cutter or fingertips until the mixture resembles coarse crumbs with pea-sized bits.
3. In a separate bowl, whisk:
• ¾ cup cold heavy cream
• 1 tsp vanilla extract
4. Pour the wet mixture into the dry. Mix with a spatula or fork until dough just comes together.
5. Turn out onto a lightly floured surface. Gently knead 4-5 times to form a cohesive mass.

❗ Don't overwork the dough - this keeps it tender and flaky.

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🔹 Step 3: Shape and Chill the Biscuits
1. Pat or roll dough to ¾ to 1-inch thickness.
2. Use a floured biscuit cutter to cut rounds. Press straight down (no twisting!) for proper rise.
3. Gather scraps and repeat once (don't over-handle).
4. Place biscuits on a parchment-lined sheet. Chill in the fridge 20-30 minutes for best flake and shape.

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🔹 Step 4: Bake the Biscuits
1. Preheat oven to 425°F (220°C).
2. Optional: Brush biscuit tops with heavy cream or egg wash. Sprinkle with turbinado sugar if using.
3. Bake for 15-18 minutes, until golden brown on top and bottom.
4. Cool on a rack for at least 15 minutes.

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🔹 Step 5: Make the Whipped Cream
1. In a chilled bowl, combine:
• 1¼ cups cold heavy cream
• 2-4 tbsp powdered sugar
• 1 tsp vanilla extract
• Optional: 2 tbsp sour cream or crème fraîche
2. Whip on medium-high speed until soft to medium peaks form - fluffy but not stiff.

⛔ Do not overwhip - you want it light and spoonable, not grainy.

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🔹 Step 6: Assemble the Shortcakes
1. Using a serrated knife, split each biscuit in half horizontally.
2. Spoon juicy macerated strawberries over the bottom half.
3. Add a generous dollop of whipped cream.
4. Place biscuit top on (tilted slightly for presentation).
5. Finish with more berries and cream, or a drizzle of berry syrup.

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✨ OPTIONAL GARNISH IDEAS
• Mint leaves
• Dusting of powdered sugar
• Extra turbinado sugar on top
• Drizzle of balsamic reduction or strawberry coulis
• Strawberry rose or fan for garnish

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🧊 STORAGE

Component Storage Time Notes
Shortcake biscuits 2-3 days at room temp (airtight) Refresh in oven if needed
Strawberries 2 days (fridge) Keep covered
Whipped cream 1-2 days (fridge) Rewhip if needed

Assembled shortcakes are best enjoyed immediately for the best texture.

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🍓 VARIATIONS
• Mixed berry shortcake: Add raspberries, blueberries, or blackberries to the strawberry mix.
• Chocolate twist: Add mini chocolate chips to whipped cream or cocoa to biscuit dough.
• Lemon shortcake: Add lemon zest to biscuit dough and whipped cream for citrus zing.
• Gluten-free version: Substitute a GF all-purpose blend with xanthan gum.