Strawberry Bliss Shortcake

Strawberry Bliss Shortcake, a vegetarian American classic that combines fluffy, biscuit-like shortcakes with fresh strawberries and rich whipped cream. This gluten and dairy-friendly recipe is perfect for summer picnics or any occasion that calls for a refreshing dessert.

The flavor profile is a harmonious blend of sweet strawberries and creamy goodness, making it versatile for brunches, picnics, or family gatherings. Packed with vitamins from strawberries, this treat is a guilt-free way to satisfy your sweet tooth.

Easily accessible through EasyChef Pro, you can add this recipe to your digital cookbook and utilize the shopping list feature for the best cost per serving. Get ready to impress your guests with this scrumptious Strawberry Bliss Shortcake!

Recipe Collection: Dessert

Serving Size: 8

Cooking Time: 60 minutes

Overview

This classic strawberry shortcake is a delightful dessert that combines tender, biscuit-like shortcake rounds with layers of juicy strawberries and whipped cream. Perfect for summer gatherings or a sweet treat any time of the year, this recipe is a nostalgic favorite that brings together the freshness of strawberries with the richness of cream.

Diet Type

Vegetarian

Allergies

Gluten, Dairy

Cuisine

American

Ingredients

• 2 Cups all-purpose flour
• 0.25 Cups granulated sugar
• 1 Tablespoon (tbsp) baking powder
• 0.5 Teaspoons (tsp) salt
• 0.5 Cups unsalted butter, chilled
• 0.67 Cups whole milk
• 1 Teaspoon (tsp) vanilla extract
• 1 Pound (lb) fresh strawberries, sliced
• 0.25 Cups granulated sugar
• 1 Cup heavy cream
• 2 Tablespoons (tbsp) powdered sugar
• 1 Teaspoon (tsp) vanilla extract

Steps

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
4. Stir in the milk and vanilla extract until just combined. Do not overmix.
5. Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together. Pat the dough into a 1-inch thick round.
6. Use a biscuit cutter to cut out rounds and place them on the prepared baking sheet.
7. Bake for 12-15 minutes or until the shortcakes are golden brown. Remove from the oven and let cool.
8. While the shortcakes are baking, combine the sliced strawberries and 1/4 cup of sugar in a bowl. Let them sit for at least 30 minutes to macerate.
9. In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
10. To assemble, slice the shortcakes in half horizontally. Spoon a generous amount of strawberries and their juices onto the bottom half, add a dollop of whipped cream, and top with the other half of the shortcake.
11. Serve immediately and enjoy your classic strawberry shortcake!