Best Strawberry Shortcake with Freeze-Dried Strawberries Recipe
Strawberry shortcake with freeze-dried strawberries is more than just a recipe; it's a delightful twist on a classic that brings together convenience, intense flavor, and year-round availability. It's a treat that's easy to whip up and sure to impress, whether you're a seasoned baker or just starting out. With its vibrant colors and satisfying textures, it's a dessert that's as pleasing to the eye as it is to the palate.
Equipment
- Mixing Bowls (various sizes)
- Measuring cups and spoons
- Pastry Blender or Food Processor (optional, for cutting butter into flour)
- Baking sheet
- Parchment Paper
- Whisk
- Rubber Spatula
- Spoon or Cookie Scoop (for portioning dough)
- Oven
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup 1 stick cold unsalted butter, cut into small pieces
- 3/4 cup heavy cream plus more for brushing
- 1 teaspoon vanilla extract
- 2 cups heavy cream for topping
- 1/4 cup powdered sugar for topping
- 1 teaspoon vanilla extract for topping
- 1 cup freeze-dried strawberries divided
Instructions
- Preheat oven to 425F (220C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
- Cut in cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Stir in heavy cream and vanilla extract until just combined. Do not overmix.
- Gently fold in 1/2 cup of the freeze-dried strawberries, coarsely crushed.
- Drop dough by rounded spoonfuls onto the prepared baking sheet.
- Brush the tops of the shortcakes with heavy cream.
- Bake for 20-25 minutes, or until golden brown.
- While the shortcakes are baking, prepare the whipped cream topping. In a large bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Gently crush remaining 1/2 cup freeze-dried strawberries for garnish.
- To assemble, split warm shortcakes in half. Spoon whipped cream over the bottom half, top with crushed freeze-dried strawberries, and cover with the top half of the shortcake. Serve immediately.
- Tips and Substitutions:
- For a richer flavor, use buttermilk instead of heavy cream in the shortcake dough.
- Gluten-free flour blend can be used as a substitution for all-purpose flour for a gluten-free version.
- Vegan butter and cream substitutes may be used to accommodate a vegan diet. The taste and texture will vary from the original recipe.
- Rehydrate some freeze-dried strawberries with a touch of warm water or lemon juice for a saucier topping.
Notes
Variations
Strawberry shortcake allows for numerous adaptations to suit individual preferences and dietary needs:
- Ingredient Swaps: Substitute almond flour or a gluten-free blend for all-purpose flour for a gluten-free option. Coconut cream can replace heavy cream for a dairy-free topping. Honey or maple syrup can be used in place of granulated sugar.
- Regional Twists: Incorporate citrus zest (lemon, orange) into the shortcake dough for added flavor. Consider using different berries in combination with or instead of strawberries, such as blueberries, raspberries, or blackberries.
- Dietary Adjustments: Reduce the sugar content for a lower-sugar version. Substitute the butter with a vegan alternative to make the recipe plant-based. Use erythritol or stevia as sugar substitutes for keto friendly version.
Serving Suggestions
Strawberry shortcake is ideally served fresh, shortly after baking, while the shortcakes are still slightly warm. The dessert is well-suited for summertime gatherings, picnics, or as a satisfying treat after a meal. It can be served as a standalone dessert or paired with a scoop of vanilla ice cream or a drizzle of balsamic glaze for added complexity. Presentation can be enhanced by arranging the shortcakes artfully on a platter and garnishing with fresh mint leaves.
Storage Tips
For optimal freshness, shortcakes are best consumed on the day they are baked. However, leftover shortcakes can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 3 days. The whipped cream topping should be stored separately in the refrigerator and added just before serving to prevent the shortcakes from becoming soggy. Freeze-dried strawberries should be stored in a cool, dry place in an airtight container to maintain their crispness and flavor.
Frequently Asked Questions
- Question 1: Can the shortcake dough be made ahead of time?
Answer: The shortcake dough can be prepared ahead of time and stored in the refrigerator for up to 24 hours. However, it is best to bake the shortcakes as soon as possible for the best texture. - Question 2: Can frozen strawberries be used instead of freeze-dried strawberries?
Answer: While frozen strawberries can be used, the result will differ. Frozen strawberries contain more moisture and may make the shortcakes soggy. It is recommended to thaw and drain frozen strawberries thoroughly before use. - Question 3: How can I prevent the shortcakes from becoming dry?
Answer: Avoid overbaking the shortcakes. Bake until they are lightly golden brown. Brushing the tops with heavy cream before baking helps to keep them moist. - Question 4: What is the best way to crush freeze-dried strawberries?
Answer: Freeze-dried strawberries can be crushed easily by placing them in a zip-top bag and gently crushing them with a rolling pin or your hands. A food processor can also be used, but be careful not to over-process them into a powder.