Strawberry Shortcake Squares

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Servings: 6 Difficulty: Advanced
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Layered buttery biscuit squares topped with sweet macerated strawberries and whipped cream
Strawberry Shortcake Squares recipe image
Strawberry Shortcake Squares recipe image
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Strawberry Shortcake Squares

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 830.0

Description

These Strawberry Shortcake Squares offer a convenient twist on the classic summer dessert. The base is a tender, buttery shortcake baked in a square pan for easy serving. It is topped with fresh strawberries that have been macerated in sugar to release their natural juices, creating a syrupy, sweet topping. Finished with dollops of sweetened whipped cream, these squares balance rich, flaky pastry with bright, fruity acidity. They are perfect for potlucks, family dinners, or as a special treat for a weekend brunch. Simple to assemble and always a crowd-pleaser, this recipe brings the taste of a traditional shortcake without the fuss of individual rounds.

Ingredients

Directions

  1. Hull and slice the strawberries and combine them with the sugar in a bowl.
  2. Refrigerate the strawberry mixture for at least 30 minutes to allow juices to release.
  3. Preheat oven to 450 degrees F (230 degrees C).
  4. In a large bowl, whisk together the flour, the second portion of sugar, the baking powder, and the salt.
  5. Using a pastry blender or two forks, cut in the cold butter until the mixture resembles coarse crumbs.
  6. In a separate small bowl, stir together the half-and-half and the beaten egg.
  7. Pour the wet ingredients into the flour mixture and stir just until combined and moistened. Do not overmix.
  8. Spread the dough evenly into a lightly greased 8-inch square baking pan.
  9. Bake for 15 minutes, or until the top is golden brown.
  10. Let the shortcake cool in the pan for 5 minutes, then turn it out onto a wire rack to cool completely.
  11. Cut the shortcake slab into 6 equal squares, then slice each square horizontally into two halves.
  12. Place one bottom half of a shortcake square cut-side up on a serving plate.
  13. Top with a dollop of sweetened whipped cream and 2-1/2 tablespoons of the chilled strawberry mixture.
  14. Place the top half of the shortcake square cut-side down over the filling.
  15. Top with another dollop of whipped cream and 2-1/2 tablespoons of strawberry mixture.
  16. Garnish with a final dollop of whipped cream and one whole strawberry.
  17. Repeat assembly for the remaining five squares.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 830.0kcal
% Daily Value *
Total Fat 32.7g51%
Saturated Fat 19.9g100%
Cholesterol 83.3mg28%
Sodium 1947.8mg82%
Total Carbohydrate 123.4g42%
Dietary Fiber 3.2g13%
Sugars 31.5g
Protein 12.9g26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, ensure the butter is cold when cutting it into the flour mixture to create a flaky texture.

The strawberries can be macerated up to 4 hours in advance; this allows the sugar to draw out more juice, creating a delicious syrup.

If fresh strawberries are not in season, you can use frozen strawberries, but thaw and drain them well before mixing with sugar to prevent the shortcake from becoming soggy.

Serve immediately after assembly to maintain the crispness of the shortcake and the lightness of the whipped cream.

Keywords: strawberry, shortcake, squares, dessert, summer, biscuit, cream, berries, baking, easy, brunch, potluck, fruit, buttery, classic, make-ahead, sweet, layered
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