Can I use frozen strawberries?

Absolutely! Thaw and drain them well first - they'll be extra juicy, so you might want to reduce the macerating sugar by half. Frozen berries actually work better than out-of-season fresh ones sometimes! Just promise me you'll use real whipped cream to balance their softer texture.

How do I make gluten-free shortcake?

Easy swap! Use your favorite 1:1 gluten-free flour blend (I like ones with xanthan gum). The texture might be slightly denser, but still delicious - just don't overmix the dough. Pro tip: Add 1/2 tsp extra baking powder to help them rise.

Can I prep components ahead?

Yes - with strategy! Bake biscuits up to 2 days ahead (store airtight at room temp). Macerate berries 1 hour before serving. Whip cream up to 8 hours ahead - keep chilled. BUT assemble RIGHT before eating unless you enjoy soggy-city!

What’s the best way to make mini strawberry shortcakes?

Drop tablespoon-sized dough mounds for adorable 2-bite versions - bake just 8 minutes. Use a melon baller to scoop perfect berry portions. Layer in clear cups for parties - they disappear faster than fireflies in July!

30-Minute Strawberry Shortcake That Melts Hearts Instantly

Classic Strawberry Shortcake

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A timeless summer dessert featuring light biscuits layered with sweet strawberries and whipped cream.

Author: Sophia Collins
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 6 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

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2 cups all-purpose flour
1/4 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup cold unsalted butter, cubed
3/4 cup heavy cream
1 tsp vanilla extract
2 cups fresh strawberries, sliced
2 tbsp granulated sugar (for strawberries)
1 cup whipped cream

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Instructions

Preheat oven to 425°F (220°C).
Mix flour, sugar, baking powder, and salt in a bowl.
Cut in butter until mixture resembles coarse crumbs.
Stir in cream and vanilla until dough forms.
Drop dough onto a baking sheet and bake for 12-15 minutes.
Toss strawberries with sugar and let sit for 10 minutes.
Slice biscuits in half and layer with strawberries and whipped cream.
Serve immediately.

Notes

For gluten-free, substitute all-purpose flour with gluten-free flour blend.
Use store-bought whipped cream to save time.
Mini versions can be made using muffin tins.

Nutrition

Serving Size: 1 shortcake
Calories: 320
Sugar: 18g
Sodium: 280mg
Fat: 18g
Saturated Fat: 11g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg

Find it online: https://kitchenuser.net/easy-strawberry-shortcake-recipe/