Are you craving a taste of summer? Nothing says warm weather quite like a fluffy, melt-in-your-mouth shortcake, piled high with juicy berries and creamy whipped cream. Forget store-bought – today, we're making Martha Stewart's legendary shortcake recipe, a delicious and surprisingly easy homemade dessert perfect for any occasion. This recipe is a guaranteed crowd-pleaser, transforming a simple afternoon treat into a truly memorable culinary experience. Prepare for compliments galore! This recipe offers a delightful blend of easy recipes and delicious dishes, perfect for both weeknight dinners and special occasions.
Ingredients:
For the Shortcakes:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, chilled and cubed
- 3/4 cup milk
For the Whipped Cream:
- 2 cups heavy cream, well-chilled
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
For the Berries:
- 2 cups fresh strawberries, hulled and sliced
- 1 cup fresh raspberries (or blueberries, blackberries – your choice!)
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
Instructions:
Making the Shortcakes:
- 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, granulated sugar, 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. Work quickly to keep the butter cold.
- Add Milk: Stir in the milk until just combined. Don't overmix; a few lumps are okay.
- Bake: Drop the dough by rounded tablespoons onto the prepared baking sheet, leaving some space between each shortcake. Bake for 12-15 minutes, or until golden brown.
- Cool: Let the shortcakes cool slightly on a wire rack before serving.
Making the Whipped Cream:
- Chill: Ensure your heavy cream is well-chilled. This is key for achieving stiff peaks.
- Whip: In a 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.
Preparing the Berries:
- Macerate: In a bowl, gently toss the sliced strawberries, raspberries (or other berries), sugar, and lemon juice. Let the mixture sit for at least 15 minutes to allow the berries to release their juices and soften. This simple step significantly enhances the flavor.
Assembling the Shortcakes:
- Layer: Split the shortcakes horizontally. Place the bottom half on a plate, top with a generous portion of the macerated berries, a dollop of whipped cream, and then the top half of the shortcake.
- Serve: Serve immediately and enjoy this delightful homemade treat!
Tips and Variations:
- For even fluffier shortcakes, try using self-rising flour. Adjust the baking powder accordingly.
- Feel free to experiment with different types of berries, or use a combination. Peaches or other soft fruits also work well.
- If you prefer a sweeter shortcake, add a tablespoon or two more sugar to the dough.
- For a quicker version, use store-bought biscuits instead of making the shortcakes from scratch. However, homemade truly elevates the experience!
- Leftover shortcakes can be stored in an airtight container in the refrigerator for up to 2 days.
Nutritional Information (per serving, approximate):
Calories: Approximately 350-400 (This will vary depending on the size of the shortcake and the amount of whipped cream and berries used.)
This recipe is a fantastic addition to your collection of easy recipes and healthy meals, offering a delicious balance of homemade cooking and quick dinner ideas that are sure to impress. Enjoy!