STRAWBERRY SHORTCAKE

Strawberry shortcake is easier than you think. Skip the whipped topping and store-bought biscuits. Enjoy cooking strawberry shortcake at home instead. Put plenty of fresh strawberries and homemade whipped cream on top of the handmade biscuits. You can produce fresh whipped cream at home if you can reach for store-bought versions in the dairy section.

With all this homemade goodness, I hope I'm not overwhelming you. I assure you that it's all really feasible. And I assume that's what summer is all about. Simple, joyful, unadulterated homemade sweetness that honours the vibrant flavours of the moment.

Why do people like Strawberry Shortcake

Sugar and fresh strawberries are the only two ingredients required for the strawberry filling. Strawberries should be chopped and combined with some sugar. The whipped cream and sweet biscuits will absorb the strawberry juices, which the sugar aids in releasing from the strawberries. (Also known as strawberry shortcake's finest feature!) Before making the biscuits, I suggest combining the sugar and strawberries to give the fruit time to liquefy.

Get the best cakes in Singapore at Bread Garden

Need a cake for an upcoming special occasion? Order online at our website today. Using only the freshest premium ingredients and lovingly handmade to perfection, Bread Garden cakes are the best companion for any celebration.

Ingredients that go into Strawberry Shortcake

Strawberries + Whipped Cream

6–7 cups quartered strawberries
1/4 cup + 2 Tablespoons (75g) granulated sugar, divided
1 teaspoon pure vanilla extract
1 cup (240ml) heavy cream

Biscuits

2 and 3/4 cups (345g) all-purpose flour, plus extra for hands and work surface*
1/4 cup (50g) granulated sugar
4 teaspoons aluminum free baking powder
1/2 teaspoon baking soda
1 teaspoon salt (I recommend fine sea salt)
3/4 cup (180g) unsalted butter, cold and cubed
1 cup (240ml) cold buttermilk*
2 Tablespoons (30ml) heavy cream or buttermilk
coarse sugar, for sprinkling

How to bake Strawberry Shortcake

Strawberries should be the first ingredient, so combine them with 1/4 cup (50g) of granulated sugar in a big basin. Until you're ready to use it, cover and place in the refrigerator. The strawberries can now release their mouthwatering juices.
preparing the biscuits: Oven should be heated to 400°F (204°C). Salt, baking soda, baking powder, granulated sugar, and flour should all be combined in a sizable basin or food processor. Whisk or pulse until mixed. Using a pastry cutter or several quick pulses in the food processor, incorporate the cubed butter into the dry ingredients after adding it. until granular crumbs form, pulse. Pour the mixture, if you processed it in a food processor, into a big bowl.
On top, add buttermilk. Using a big spoon or rubber spatula, fold everything together until it starts to come together. Avoid overworking the dough. There will be some moist places and the dough will be crumbly and shaggy. On a work surface that has been generously dusted with flour, pour the dough and any crumbles and gently bring everything together. In this stage, keep extra flour close by and use it frequently to flour your hands and work surface.
As much as possible, flatten into a 3/4 inch thick rectangle using floured hands or a floured rolling pin. Fold the first side into the middle before folding the second. Horizontally turn the dough. Gently reflatten into a rectangle that is 3/4 inch thick. Continue folding as before.
One additional horizontal turn of the dough is required. gently press into a rectangle that is 3/4 inch thick. One last time, repeat the folding. Flatten the remaining rectangle to a thickness of 3/4 inch.
Use a biscuit cutter to cut into 2.75 or 3 inch circles. (Tip: When pushing firmly into the dough, do not twist the biscuit cutter.) Up till you have around 10 to 12 biscuits, reroll/flatten any leftovers and cut more circles.
Place closely together on a baking sheet that has been prepared with silicone baking mat or parchment paper, or arrange in a 10-inch cast iron pan (see note). Ensure that the cookies are touching.
Coarse sugar is sprinkled on top after 2 Tablespoons of heavy cream or buttermilk are applied to the tops. Bake the biscuits for 18 to 22 minutes, or until the tops are golden brown. After taking the pan out of the oven, let the food cool for at least 10 minutes before assembling.
Whip the cream as follows: Beat the heavy cream, 2 tablespoons granulated sugar, and vanilla on medium-high speed for 3 minutes, depending on whether you're using a hand mixer or a stand mixer with a whisk attachment.
Cut the biscuits in half, then top each half with whipped cream and strawberries. Serve right away.

Order birthday cake online at Bread Garden

A birthday cake is a must with any birthday celebration; so let us bake you one that is sure to delight you and all your guests for an awesomely delicious good time.

Best ways to enjoy a Strawberry Shortcake

The enjoyable part is putting the strawberry shortcakes together! A "strawberry shortcake bar" where each person builds their own stacks is definitely doable. And for a summertime patriotic treat, you could surely add blueberries to the luscious strawberries.

Other popular cakes

Besides cake, there are other types of cakes that are highly popular in Singapore and around the world. Below is a list of some of the most known and mentioned ones:

Red velvet cake, Pineapple-upside-down cake, Black Forest cake, Cupcakes, Coffee cake, Angel food cake, Devil's food cake, Pound cake, Sponge cake, Genoise sponge cake, Carrot cake, Opera cake, Chiffon cake, Flourless chocolate cake, Johnny cakes, Brooklyn blackout cake, Apple cake, Fruit cream cake, Poke Cake, Cheese cake, Strawberry shortcake, Basque cheesecake, Basbousa, Bundt cake, Mille crepes cake, Ice cream cake, Icebox cake, Honey cake, Hummingbird cake, King cake

Islandwide cake delivery with Bread Garden

Enjoy cake delivery in Singapore when you order online a cake from us. Simply make your cake selection and indicate your delivery location and preferred date/time of delivery, and let us handle the rest.