Are you dreaming of that decadent strawberry shortcake you had at the Cheesecake Factory? Stop dreaming and start baking! This recipe recreates the magic of that iconic dessert, bringing the restaurant experience right into your kitchen. It's easier than you think, and the result is a show-stopping homemade treat that's perfect for a special occasion or a simple weeknight indulgence. Get ready to impress your friends and family with this delightful, easy recipe.
Ingredients:
For the Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, chilled and cubed
- 3/4 cup buttermilk
For the Whipped Cream:
- 2 cups heavy cream, cold
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For the Strawberries:
- 2 pints fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
Instructions:
Making the Biscuits:
- Preheat & Prep: Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper.
- Dry Ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cut in Butter: Cut in the chilled butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Add Buttermilk: Gradually add the buttermilk, mixing until just combined. Don't overmix!
- Shape & Bake: Drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each biscuit. Bake for 12-15 minutes, or until golden brown.
- Cool: Let the biscuits cool slightly on a wire rack before splitting them horizontally.
Preparing the Strawberries:
- Macerate: In a medium bowl, gently toss the sliced strawberries with the granulated sugar and lemon juice. Let them sit for at least 15 minutes to allow the juices to release and the strawberries to macerate. This intensifies their flavor!
Whipping the Cream:
- Chill: Ensure your bowl and beaters are ice cold for optimal whipping.
- Whip: In a large chilled bowl, beat the heavy cream with an electric mixer until soft peaks form.
- Sweeten & Flavor: Gradually add the powdered sugar and vanilla extract, continuing to beat until stiff peaks form. Be careful not to overwhip.
Assembling the Strawberry Shortcake:
- Layer: Place the bottom half of a biscuit on a plate. Top with a generous portion of macerated strawberries.
- Creamy Goodness: Dollop a generous amount of whipped cream over the strawberries.
- Top it Off: Carefully place the top half of the biscuit on top.
- Serve Immediately: Serve immediately and enjoy the delightful combination of fluffy biscuits, sweet strawberries, and creamy whipped cream.
Tips for the Best Strawberry Shortcake:
- Use very cold butter and buttermilk for the flakiest biscuits.
- Don't overmix the biscuit dough; overmixing will result in tough biscuits.
- For extra sweetness, add a sprinkle of powdered sugar over the assembled shortcake.
- If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 3/4 cup of milk and letting it sit for 5 minutes.
- Feel free to add a touch of almond extract to the whipped cream for an extra layer of flavor.
Variations:
- Berry Bliss: Substitute other berries like raspberries, blueberries, or blackberries for the strawberries.
- Citrus Twist: Add a zest of orange or lemon to the whipped cream for a refreshing twist.
- Chocolate Decadence: Drizzle melted chocolate over the assembled shortcake for a richer dessert.
Nutritional Information (per serving, approximate):
Calories: Approximately 450-500 (This will vary depending on biscuit size and ingredients used.)
This is a rough estimate; the exact nutritional information will vary based on the specific ingredients used and portion sizes.
This homemade Cheesecake Factory-inspired Strawberry Shortcake is a guaranteed crowd-pleaser, perfect for any occasion. Enjoy the deliciousness!