Step 1: Bake the Shortcake
- Preheat oven to 400°F (200°C) .
- In a bowl, mix flour, sugar, baking powder, and salt.
- Cut in butter until crumbly, then stir in milk until dough forms.
- Press dough into a greased 8x8-inch pan. Bake for 18–20 minutes until golden. Cool completely.
Step 2: Macerate the Strawberries
- Toss sliced strawberries with sugar and vanilla. Let sit for 15–20 minutes to release juices.
Step 3: Whip the Cream
- In a chilled bowl, whip cream and powdered sugar until stiff peaks form. Add vanilla or almond extract for extra flavor.
Step 4: Assemble & Serve
- Crumble half the shortcake into a trifle dish or individual glasses.
- Layer strawberries and whipped cream. Repeat layers and top with extra berries.
- Chill for 30 minutes before serving.
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Variations to Elevate Your Shortcake
- Gluten-Free : Use gluten-free flour and baking powder.
- Vegan : Substitute butter with vegan margarine, use coconut cream for whipped topping, and almond milk in the batter.
- Protein Boost : Add 1 scoop vanilla protein powder to the whipped cream.
- Mini Dessert Hack : Layer in mason jars for portable strawberry shortcake parfaits.
Storage & Meal Prep Tips
- Refrigerate : Store assembled shortcake in an airtight container for up to 2 days (crumble base may soften).
- Freeze : Freeze unbaked shortcake dough for 3 months . Thaw and bake as needed.
- Party Hack : Pre-layer components in individual cups for a no-fuss dessert bar !
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FAQs: Answering Your Top Questions
Q: Can I use frozen strawberries?
A: Yes! Thaw and drain excess juice before macerating.
Q: How to keep shortcake crisp?
A: Assemble just before serving or store components separately.
Q: Can I make this ahead of time?
A: Absolutely! Prepare strawberries and shortcake in advance—whip cream right before serving.
Q: What if I don’t have whipping cream?
A: Substitute with canned coconut cream or store-bought whipped topping.
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Final Thoughts
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