Annika Eats

Annika Eats

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Strawberry shortcakes

A simple Eggless summer dessert that takes less than 15mins to make! These shortcakes are quick and easy to prepare with a handful of pantry staples. Served with macerated strawberries and freshly whipped cream.

A good shortcake is the combination of a scone and a biscuit that is crusty on the outside and fluffy on the inside. Extremely addictive and it is very difficult to have just one. They are best eaten warm with some butter and powdered sugar. But if you are looking to make this a dessert you can turn these shortcakes into my Strawberry shortcakes. 

To make the shortcakes we don’t need much however you do need to weigh out your ingredients to ensure proper results every single time you make them. 

Flour:

I have used self raising flour to make these shortcakes but if you do not have self raising flour you need a combination of all purpose flour and corn flour which helps keep the shortcakes light and fluffy. I use baking powder in the dough to help it rise, if you are using self raising flour, you could get away without using the baking powder but if you are using the combination of all purpose and corn flour you cannot skip the baking powder. 

Cream:

We need heavy cream or whipping cream to make these shortcakes. Its the fat in the cream that make these fluffy so don’t skimp on the cream here. You cannot use cooking cream or milk to make these, so don’t bother. 

Sugar:

This is an optional ingredient. I like to keep the shortcakes without any sweetener as you could also use them as a side for savory meals. However if you are using sugar in the dough or sprinkled on top (like I did) you don’t need more than a tablespoon as we do not want it to be excessively sweet. 

Macerated strawberries:

I love using balsamic vinegar with strawberries as they are a match made in heaven and I absolutely love the flavor combination. You could use apple cider vinegar, lemon juice or lime juice as well. To macerate any fruit, we need acid to break down the sugars and fiber in the fruit. This releases the natural juices on the fair making the most delicious syrup. I add a little lemon zest to freshen up the strawberries and a little sugar helps with the creation of the syrup. I would recommend doing this 10 mins before serving as the longer you keep the mixture, the more syrup is created but the more soggy the fruit becomes.

Whipped cream:

I like the whipped cream to be lightly scented with some vanilla and the tinniest amount of sugar. We start by beating this slowly to incorporate small air bubbles which help the whipped cream to get stabilized allowing it to hold its volume for a longer amount of time. If you like, you could add 1/4 cup of ricotta cheese into the cream to make a ricotta whipped cream topping. I like keeping it simple though. 

How to make the Shortcakes?

Preheat the oven to 180℃ and line a baking tray with baking paper. In a large bowl we add the dry ingredients and stir it around, pour in the whipping cream and using a rubber spatula, start cutting folding the mixture together. Cutting it down the center and bringing all the ingredients to the top, turning the bowl every time. Do not over work the dough we want it to be combined but not smooth and even. 

Using a cookie scoop, scoop out the dough onto the lined baking tray, keep at least 2-3 inches gap between them to ensure even heat distribution as they bake. They will rise a little hence the space is essential. Sprinkle the top of each scoop with some sugar and bake for 8-10 mins until golden brown and dry to the touch. Remove from the baking tray and let them cool on a wire rack. 

How to serve the Strawberry shortcakes?

While the shortcakes are still warm, slice them in half, top with whipped cream and macerated strawberries, cover the top and you could dust the shortcake with icing sugar. Serve immediately as the warm shortcake will melt the whipped cream. 

How to store the Strawberry shortcakes?

The shortcakes can be stored on its own without the whipped cream and the strawberries, in a zip lock bag in the fridge for 2 days or int he freezer for up to 2 weeks. I have stored them at room temperature for a day or two but I feel they get a bit dry. A zip lock bag or lock n lock box is the way to go to ensure they do not dry out while storing. 

The macerated strawberries can be stored in the a container for a day but they longer it is kept the more syrup will be released which means the more soggy the fruit will get. As for the whipped cream, I wouldn’t recommend storing it longer than a day. It can be placed in an air tight container in the fridge. 

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking. Now that we have covered how to make these burgers, let us get cooking. Happy Baking Ninjas!

Strawberry shortcakes

A simple Eggless summer dessert that takes less than 15mins to make! These shortcakes are quick and easy to prepare with a handful of pantry staples. Served with macerated strawberries and freshly whipped cream.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 10 mins
Course biscuit, Breakfast, Brunch, Dessert, High Tea, Side Dish, Snack, Sweet tooth, tea time
Cuisine English
Servings 8 Shortcakes

Equipment

  • Large mixing bowls
  • Rubber spatula
  • Cookie scoop
  • Baking tray
  • Baking paper
  • Zester
  • Electric beater

Ingredients
  

Shortcakes:

  • 1 cup Self raising flour *see note below
  • 1 1/4 teaspoons Baking powder
  • 1/4 teaspoon Salt
  • 1/2 cup plus 4 tablespoons Heavy cream
  • Granulated sugar for sprinkling on top

Macerated strawberries:

  • 1 cup Strawberries
  • 3 tbsp Sugar
  • 1 tsp Balsamic vinegar

Whipped cream:

  • 1 cup Whipping cream
  • 1 tsp Vanilla
  • 1 tsp Sugar optional

Instructions
 

Macerated strawberries:

  • Quarter the strawberries and place them in a bowl, add the balsamic vinegar, lemon zest, sugar and stir around.
  • Cover and let it sit for 10 mins, you will see the strawberries break down and the syrup will increase. While this is happening let us make the shortcakes.

Shortcakes:

  • Preheat the oven to 180℃ and line a baking tray with baking paper.
  • In a large bowl we add the dry ingredients and stir it around, pour in the whipping cream and using a rubber spatula, start cutting folding the mixture together. Cutting it down the center and bringing all the ingredients to the top, turning the bowl every time. Do not over work the dough we want it to be combined but not smooth and even.
  • Using a cookie scoop, scoop out the dough onto the lined baking tray, keep at least 2-3 inches gap between them to ensure even heat distribution as they bake. They will rise a little hence the space is essential.
  • Sprinkle the top of each scoop with some sugar and bake for 8-10 mins until golden brown and dry to the touch. Remove from the baking tray and let them cool on a wire rack.

Whipped cream:

  • In a large bowl add the whipping cream, vanilla, a touch of sugar and beat with an electric beater. Start on the lowest speed and increase the speed slowly as it thickens. Beat until soft peaks, this should take 3-5 mins.

Assemble:

  • While the shortcakes are still warm, slice them in half, top with whipped cream and macerated strawberries, cover the top and you could dust the shortcake with icing sugar.
  • Serve immediately as the warm shortcake will melt the whipped cream.

Notes

  • If you do not have self raising flour, use 3/4 cup all purpose flour and 1/4 cup corn flour.
  • Do not over work the shortcake dough/batter - it will make them dense and heavy once baked.
  • You can use any fruit you like. Eg: blueberries, blackberries, peaches, apricots, etc.

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