Maple Pecan Strawberry Shortcakes—a symphony of flavors and textures that dance on your palate. Imagine biting into a flaky, buttery shortcake, infused with the warm, nutty essence of pecans and the subtle sweetness of maple syrup. Now, picture that nestled beneath a generous blanket of juicy, ripe strawberries, their vibrant red hue a promise of the delight to come. And to crown it all, a cloud of freshly whipped cream, light as air, adding a touch of ethereal sweetness. This isn't just dessert; it's an experience.
I've always loved shortcakes, but I found most recipes lacked a certain something. They were either too dry, too bland, or just plain boring. So, I set out to create a shortcake that was anything but. The addition of maple syrup not only adds a unique sweetness but also helps to keep the shortcakes moist and tender. The pecans provide a delightful crunch and a nutty depth that complements the strawberries perfectly. I like to think of these as a hug in dessert form. I bet these will bring you happy memories! I know they do for me.
This recipe is surprisingly simple to make. Don't let the fancy name fool you! With just a few basic ingredients and a little bit of love, you can create a dessert that will impress your friends and family (or just yourself—no judgment here!). These shortcakes are perfect for a summer barbecue, a special occasion, or simply a cozy night in. What does this mean for you? I'm not entirely sure, but I bet it means a fantastic dessert! What are you waiting for? Let's bake!
Required Equipments
- Mixing Bowls
- Electric Mixer
- Baking Sheet
- Parchment Paper
- Wire Rack
- Measuring Cups and Spoons
Maple Pecan Strawberry Shortcakes: Frequently Asked Questions
Maple Pecan Strawberry Shortcakes
Indulge in the delightful flavors of Maple Pecan Strawberry Shortcakes, a delectable treat featuring flaky shortcakes infused with maple syrup and pecans, topped with fresh strawberries and whipped cream. This recipe is easy to follow and perfect for any occasion.
⏳ Yield & Time
Yield: 6 servings
Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This makes clean up a breeze, trust me. I learned the hard way…
- In a large mixing bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt. Make sure it's all well combined!
- Add 1/2 cup (1 stick) cold unsalted butter, cut into small cubes, to the dry ingredients. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. Seriously, this is the key to flaky shortcakes, don't skip this step!
- In a separate bowl, whisk together 3/4 cup heavy cream, 1/4 cup maple syrup, and 1 teaspoon vanilla extract. Anyone else think that maple syrup smells like pure comfort?
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix—a few lumps are perfectly fine. Overmixing leads to tough shortcakes, and nobody wants that.
- Gently fold in 1/2 cup chopped pecans. This adds such a nice crunch and nutty flavor, you're gonna love it.
- Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick disc. I always end up with flour *everywhere*. Anyone else?
- Use a 2 1/2-inch biscuit cutter to cut out the shortcakes. Place them onto the prepared baking sheet, leaving a little space between each.
- Brush the tops of the shortcakes with a little extra heavy cream and sprinkle with a bit of granulated sugar. This gives them a beautiful golden-brown crust.
- Bake for 15-20 minutes, or until the shortcakes are golden brown and cooked through. Keep an eye on them; ovens vary!
- While the shortcakes are baking, prepare the strawberries. Hull and slice 1 pound of fresh strawberries. In a medium bowl, toss them with 2 tablespoons granulated sugar and 1 tablespoon lemon juice. Let them macerate while the shortcakes cool slightly.
- To make the whipped cream, in a large mixing bowl, beat 1 cup heavy cream, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract with an electric mixer until stiff peaks form. Don't overbeat, or you'll end up with butter! (Though, hey, homemade butter isn't the worst thing...)
- Let the shortcakes cool slightly on a wire rack before splitting them in half. I always sneak a bite at this point, don't judge me.
- To assemble the shortcakes, place the bottom half of each shortcake on a plate. Spoon a generous amount of the macerated strawberries over the bottom half, then top with a dollop of whipped cream. Place the top half of the shortcake on top. Dig in and enjoy! I promise, it's worth every single calorie.
- Dust with powdered sugar and garnish with a fresh strawberry, if you're feeling fancy. This is what I do for my freinds.
📝 Notes
🍎 Nutrition
Calories: 420 kcal
Protein: 5g
Fat: 20g
Carbohydrates: 55g
Fiber: 3g
Calcium: 80mg
