Ina Garten Strawberry Shortcakes, Deconstructed Recipe

Classic strawberry shortcake gets a modern makeover in Ina Garten’s deconstructed version, where the elements are served separately yet harmoniously, creating a dessert that’s as elegant as it is easy. With juicy macerated strawberries, lightly sweetened whipped cream, and buttery shortcake biscuits, this dish captures the flavors of a traditional shortcake but with a fresh, elevated presentation.

What Is Ina Garten’s Deconstructed Strawberry Shortcake?

Rather than layering the components into a stacked dessert, Ina serves them side by side in a casual-yet-refined arrangement. The flaky biscuits, sweet strawberries, and cloud-like whipped cream are each showcased on the plate, letting diners assemble bites to their liking.

Other Ina Garten Dessert Recipes

• Ina Garten’s Old-Fashioned Banana Cake
• Ina Garten Peach Ice Cream
• Ina Garten Chocolate Hazelnut Cookies
• Ina Garten New York Egg Cream
• Ina Garten Fleur de Sel Caramel

Reasons to Try Ina Garten’s Strawberry Shortcakes, Deconstructed

• Visually appealing – Beautiful and easy to plate
• No soggy layers – Biscuits stay crisp and fresh
• Simple but elegant – Perfect for casual dinners or entertaining
• Make-ahead friendly – Prep components in advance
• Balanced sweetness – Not overly rich or heavy
• Uses seasonal fruit – Best when strawberries are at peak
• Ina’s signature style – Classic with a twist

Ingredients Needed to Make Ina Garten’s Strawberry Shortcakes, Deconstructed

For the strawberries:

• 1½ pounds fresh strawberries, hulled and halved
• 3 tablespoons granulated sugar
• 1 tablespoon orange liqueur (optional, such as Grand Marnier)

For the biscuits:

• 2 cups all-purpose flour
• 1 tablespoon granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 12 tablespoons (1½ sticks) cold unsalted butter, diced
• ¾ cup cold heavy cream
• 1 egg, lightly beaten (for brushing)
• Extra sugar for sprinkling

For the whipped cream:

• 1 cup cold heavy cream
• 2 tablespoons granulated sugar
• 1 teaspoon pure vanilla extract

Instructions to Prepare Ina Garten’s Strawberry Shortcakes, Deconstructed

Step 1: Macerate the Strawberries

In a bowl, combine halved strawberries with sugar and liqueur (if using). Stir well and let sit at room temperature for 30–60 minutes to release juices.

Step 2: Make the Biscuits

Preheat oven to 400°F (200°C).
In a large bowl, whisk together flour, sugar, baking powder, and salt. Add cold butter and cut it into the dry ingredients using a pastry blender or your fingers until the mixture resembles coarse crumbs.

Gradually stir in the cream until the dough just comes together. Turn dough onto a floured surface, knead lightly, and roll to about ¾-inch thick. Cut into rounds using a 2½-inch biscuit cutter. Place on parchment-lined baking sheet.

Brush tops with beaten egg and sprinkle with sugar. Bake 18–20 minutes, or until golden brown. Let cool on a wire rack.

Step 3: Whip the Cream

In a chilled bowl, beat heavy cream, sugar, and vanilla until soft peaks form. Do not overwhip—keep it light and airy.

Step 4: Assemble Deconstructed Shortcakes

Place a biscuit on each serving plate. Spoon strawberries beside the biscuit with some of their juices. Add a generous dollop of whipped cream. Garnish with mint leaves or extra berries if desired.

What to Serve With Deconstructed Strawberry Shortcakes

• Sparkling wine or rosé – Light and fruity pairing
• Hot coffee or tea – Classic and comforting
• Vanilla ice cream on the side – For a richer touch
• Lemon curd drizzle – Adds brightness
• Fresh mint or basil leaves – For a gourmet finish
• Dark chocolate shavings – For visual and flavor contrast
• Simple almond cookies or tuiles – For crunch

Expert Tips for Mastering the Recipe

• Use ripe, sweet strawberries – For maximum flavor
• Chill your cream and bowl – Helps whip cream faster
• Don’t overmix biscuit dough – Keeps them light and tender
• Let strawberries sit long enough – They should be juicy
• Serve immediately after plating – To preserve texture
• Add orange zest to whipped cream – For citrus flair
• Make biscuits ahead – Reheat gently in the oven before serving

Variations of the Recipe

• Use peaches, raspberries, or mixed berries – Seasonal twist
• Swap biscuits for scones or pound cake – For a different texture
• Flavor whipped cream with almond or lavender – For a change
• Add mascarpone or crème fraîche to the cream – Richer finish
• Top with toasted almonds or crushed pistachios – For crunch
• Use gluten-free flour for biscuits – To accommodate dietary needs
• Serve in individual jars – For picnics or portable treats

How to Store Leftovers

• Refrigerate strawberries and cream separately – Best used within 2 days
• Store biscuits at room temperature in an airtight container – Up to 2 days
• Freeze unbaked biscuits – Bake fresh when ready
• Whip cream just before serving – For the best texture
• Avoid storing assembled dessert – Biscuits will become soggy
• Label and date if freezing components – For ease
• Reheat biscuits in the oven, not the microwave – To keep crisp

How Do I Reuse or Repurpose the Components?

• Use biscuits for breakfast – With butter and jam
• Add strawberries to yogurt or granola – For a light snack
• Spoon whipped cream into hot cocoa – Delicious topper
• Serve strawberries over pancakes or waffles – Sweet brunch twist
• Freeze leftover biscuits for another dessert
• Make parfaits with cream and fruit – Layered in glasses
• Use leftover strawberries as a topping for cheesecake or toast

Nutritional Value (per serving, based on 6 servings)

• Calories: 410
• Fat: 28g
• Carbohydrates: 35g
• Sugar: 14g
• Protein: 5g
• Sodium: 300mg

FAQs

Why is it called “deconstructed” strawberry shortcake?

Instead of layering the components, Ina serves the biscuit, strawberries, and whipped cream separately on the plate, allowing each element to stand out and maintain its texture.

Can I make the biscuits ahead of time?

Yes, you can bake the biscuits up to a day in advance. Store them at room temperature in an airtight container and reheat briefly in the oven before serving.

How long should the strawberries macerate?

Let them sit with sugar (and optional liqueur) for at least 30 minutes. This helps them release juices and become sweet, soft, and syrupy.

Can I use store-bought whipped cream or biscuits?

While homemade gives the best flavor and texture, you can use high-quality store-bought options for convenience, especially when short on time.

Final Words

Ina Garten’s Strawberry Shortcakes, Deconstructed offer a beautiful balance of rustic charm and modern presentation. With buttery biscuits, macerated berries, and luscious whipped cream all served side by side, this dessert lets each component shine. It’s simple, elegant, and unforgettable—just like Ina intended.

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