Galentine's Strawberry Shortcake Treat
Highlighted under: Bakery-Style Treat Recipes
I absolutely love whipping up this Galentine's Strawberry Shortcake Treat for my friends, especially during our annual Galentine's Day brunch. It combines fresh strawberries, fluffy whipped cream, and light shortcake that come together to create a dessert that is not only delicious but also beautifully vibrant. Knowing that my friends get excited about handmade desserts makes the effort worthwhile. This treat is the perfect blend of sweet and refreshing, making it an ideal addition to our celebration.
Every Galentine's Day, I look forward to creating something special to share with my closest friends. I remember the first time I made this strawberry shortcake, drawn in by the vibrant strawberries and the aroma of freshly baked shortcake. The combination is simply irresistible! I realized that using ripe strawberries and a touch of vanilla in the cream makes all the difference, elevating the dessert to something truly extraordinary.
As I perfected the recipe over the years, I discovered that gently folding the whipped cream into the strawberries, rather than mixing, retains a light and airy texture. It also allows the strawberries to shine. My friends rave about this treat, and it's a joy to see them enjoy something I made just for them on this special day.
Why You'll Love This Recipe
- Fresh strawberries bursting with flavor
- Fluffy, homemade whipped cream that complements the shortcake
- Perfect for sharing with friends on Galentine's Day!
Elevating Your Shortcake Technique
When making the shortcake, the key to achieving a light and fluffy texture lies in how you handle the dough. Avoid over-mixing the ingredients once the wet and dry components come together; you want to mix just until incorporated to ensure fluffy layers. Remember, the cold butter creates those desirable flaky layers during baking, so be sure it remains chilly until the moment you mix it into the flour.
To achieve perfectly risen shortcakes, be mindful of your oven temperature. An oven preheated to 400°F (200°C) is ideal for promoting a quick rise. Keep an eye on them as they bake; the tops should be golden but not overly browned. This golden color indicates a well-baked shortcake that will hold up beautifully when layered with strawberries and whipped cream.
Mastering Whipped Cream
For the whipped cream, using chilled equipment makes all the difference. I recommend placing your mixing bowl and beaters in the freezer for about 10 minutes prior to whipping. This keeps the cream cold, helping it whip up faster and to a stiffer peak. When incorporating the powdered sugar, do this gradually to avoid any gritty texture, and continue beating until soft peaks form—a point where the cream holds shape but still appears glossy.
If you want to customize your whipped cream, consider infusing it with additional flavors. A tablespoon of cocoa powder can transform it into chocolate whipped cream, and adding a splash of almond extract can introduce a subtle, nutty flavor that complements the strawberries beautifully. Just remember to taste and adjust the sweetness to your liking.
Serving and Storage Suggestions
Serving your Galentine's Strawberry Shortcake Treat immediately after assembly ensures that the shortcake stays light and fluffy while the whipped cream remains fresh. For an elegant presentation, consider stacking the layers higher, but be mindful of the structural integrity—overloading can lead to a delightful but messy dessert. A sprinkle of fresh mint or a drizzle of chocolate sauce on top can elevate the visual appeal and flavor complexity.
If you happen to have leftovers, storing them can be a bit tricky. I recommend keeping the elements separate—this way, the shortcake won't become soggy. Store the shortcakes in an airtight container at room temperature for a day or in the fridge for up to three days. The whipped cream can be stored in the fridge for up to two days, but re-whipping may be necessary to get it back to a creamy consistency.
Ingredients
For the Shortcake
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and diced
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
For the Topping
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (for macerating strawberries)
- 1 cup heavy cream (for whipped cream)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Preparation
Instructions
Prepare the Strawberries
In a mixing bowl, combine the sliced strawberries with 1/4 cup of granulated sugar. Gently mix and let them rest for about 20 minutes to macerate. This will enhance their natural sweetness.
Make the Shortcake
Preheat your oven to 400°F (200°C). In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold diced butter until the mixture resembles coarse crumbs.
Bake the Shortcake
Turn the dough out onto a floured surface and knead gently a couple of times. Pat into a circle about 1 inch thick. Cut into rounds and place on a baking sheet lined with parchment paper.
Whip the Cream
In a bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
Assemble the Treat
Slice the cooled shortcakes in half horizontally. Layer the bottom half with macerated strawberries, add a spoonful of whipped cream, and then top with the other half. Repeat with the remaining shortcakes and serve immediately.
Enjoy!
Pro Tips
- Serve immediately after assembling for the best flavor, as the shortcake can become soggy if left too long with the strawberries and cream.
Ingredient Variations
This recipe provides flexibility with its ingredients. For those looking for a gluten-free option, substituting the all-purpose flour with a gluten-free baking blend can yield similar results. Just be sure to check that the mix contains a leavening agent, as this will help your shortcakes rise in the same way as traditional flour.
You can also swap heavy cream for a lighter alternative if you're conscious of calories. Using a mixture of half-and-half and milk can work, though it may not whip as stiffly. For a dairy-free version, coconut cream is an excellent choice, offering a rich texture and slight tropical flavor that complements the strawberries.
Tips for Perfect Strawberries
Macerating the strawberries is a crucial step that enhances their sweetness and flavor concentration. To do this effectively, the 20-minute resting time is vital—the sugar draws out moisture, creating a syrup that enriches the berries. If you're preparing the treats ahead of time, macerating the strawberries a bit longer can yield even more flavorful results; just make sure to keep them covered in the refrigerator to prevent spoilage.
If fresh strawberries are out of season, frozen berries can serve as a viable alternative. However, keep in mind that you'll need to thaw them and drain off excess moisture before using them in your shortcake. This ensures the texture remains intact and doesn’t overwhelm the shortcake with liquid.
Scaling the Recipe
Should you want to make this dessert for a larger gathering, scaling the recipe is straightforward. Simply multiply each ingredient by the number of servings you need, with a few considerations for baking. When making larger batches, you may need to bake in batches to avoid overcrowding the oven—this will ensure even baking and rising. Adjusting baking times slightly may also be necessary if the pans are packed closely together.
Conversely, for a smaller gathering or a more manageable dessert, halving the recipe works well. Just remember to use smaller baking sheets for shortcakes, as the usually broader surface area may cause uneven baking and browning. Trial and error in portion adjustments will help you find the perfect amount for your occasion!
Questions About Recipes
→ Can I use frozen strawberries?
Yes, but thaw them and drain the excess liquid before using.
→ How do I store leftovers?
Store them in an airtight container in the refrigerator for up to 2 days, but it’s best enjoyed fresh.
→ Can I make the shortcake in advance?
Yes, you can prepare the shortcake a day ahead; just keep it wrapped tightly.
→ What can I substitute for heavy cream?
You can use coconut cream or a dairy-free whipped topping for a lighter version.
Galentine's Strawberry Shortcake Treat
I absolutely love whipping up this Galentine's Strawberry Shortcake Treat for my friends, especially during our annual Galentine's Day brunch. It combines fresh strawberries, fluffy whipped cream, and light shortcake that come together to create a dessert that is not only delicious but also beautifully vibrant. Knowing that my friends get excited about handmade desserts makes the effort worthwhile. This treat is the perfect blend of sweet and refreshing, making it an ideal addition to our celebration.
Created by: Emily
Recipe Type: Bakery-Style Treat Recipes
Skill Level: Intermediate
Final Quantity: 8 servings
What You'll Need
For the Shortcake
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and diced
- 3/4 cup heavy cream
- 1 teaspoon vanilla extract
For the Topping
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (for macerating strawberries)
- 1 cup heavy cream (for whipped cream)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
How-To Steps
In a mixing bowl, combine the sliced strawberries with 1/4 cup of granulated sugar. Gently mix and let them rest for about 20 minutes to macerate. This will enhance their natural sweetness.
Preheat your oven to 400°F (200°C). In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold diced butter until the mixture resembles coarse crumbs. Pour in the heavy cream and vanilla extract, and stir until just combined.
Turn the dough out onto a floured surface and knead gently a couple of times. Pat into a circle about 1 inch thick. Cut into rounds and place on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until lightly golden. Remove from the oven and let cool.
In a bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
Slice the cooled shortcakes in half horizontally. Layer the bottom half with macerated strawberries, add a spoonful of whipped cream, and then top with the other half. Repeat with the remaining shortcakes and serve immediately.
Extra Tips
- Serve immediately after assembling for the best flavor, as the shortcake can become soggy if left too long with the strawberries and cream.
Nutritional Breakdown (Per Serving)
- Calories: 250 kcal
- Total Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 40mg
- Sodium: 150mg
- Total Carbohydrates: 30g
- Dietary Fiber: 1g
- Sugars: 10g
- Protein: 3g