Are you dreaming of sun-drenched afternoons and the sweet taste of summer? Then look no further! This Longhorn Strawberry Shortcake recipe is the perfect embodiment of those warm, happy days. It's a delightful blend of fluffy buttermilk biscuits, juicy strawberries macerated in a touch of sweetness, and a generous dollop of whipped cream. This isn't your grandma's shortcake (though she'd probably love it too!), it's a refined take on a classic, perfect for a casual weeknight dessert or a special occasion. Get ready to impress your family and friends with this easy recipe and delicious homemade treat!
Ingredients:
For the Buttermilk Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup cold unsalted butter, cut into cubes
- 1 cup buttermilk, cold
For the Macerated Strawberries:
- 2 pints fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
For the Whipped Cream:
- 1 cup heavy cream, cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions:
Making the Buttermilk Biscuits:
- Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add the cold buttermilk, mixing until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick circle.
- Use a 2-inch biscuit cutter or a sharp knife to cut out biscuits.
- Place the biscuits onto the prepared baking sheet and bake for 12-15 minutes, or until golden brown.
Macerating the Strawberries:
- In a medium bowl, gently toss the sliced strawberries with the sugar and lemon juice.
- Let the mixture sit for at least 15 minutes to allow the strawberries to release their juices and soften. This step enhances the flavor and creates a delicious strawberry sauce.
Whipping the Cream:
- In a chilled bowl, beat the heavy cream with an electric mixer until soft peaks form.
- Gradually add the powdered sugar and vanilla extract, continuing to beat until stiff peaks form. Be careful not to overwhip.
Assembling the Longhorn Strawberry Shortcake:
- Once the biscuits are cool, split them in half horizontally.
- Place the bottom half of a biscuit on a plate.
- Top with a generous portion of the macerated strawberries.
- Dollop a spoonful of whipped cream on top of the strawberries.
- Cover with the top half of the biscuit.
- Repeat with remaining biscuits and toppings.
Tips and Variations:
- For extra flavor, add a teaspoon of vanilla extract to the biscuit dough.
- If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Feel free to use other berries, such as raspberries or blueberries, in place of strawberries.
- A drizzle of honey or a sprinkle of powdered sugar adds a nice finishing touch.
- For a more elegant presentation, use a piping bag to create decorative swirls of whipped cream.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: Approximately 18-22g
- Protein: Approximately 5-7g
- Carbohydrates: Approximately 45-55g
This Longhorn Strawberry Shortcake recipe is a fantastic addition to your repertoire of easy recipes and healthy meals. It's a perfect quick dinner idea for a summer evening, and the homemade cooking effort is well worth it! This recipe is sure to become one of your best recipes. Enjoy!