Strawberry Shortcake
Classic strawberry shortcake with sweet macerated strawberries, tender buttery shortcakes, and fresh whipped cream.
Equipment
- Large mixing bowl (for macerating strawberries)
- Medium mixing bowl (for shortcake dough)
- Whisk
- Pastry cutter or box grater (for cutting cold butter into flour)
- Measuring cups and spoons
- Rubber spatula
- Rolling pin (optional — patting by hand works well)
- Round biscuit cutter, approximately 2½–3 inches (or cut into rustic squares)
- Sheet pan
- Stand mixer or hand mixer (for whipped cream)
- Serrated knife (for splitting shortcakes)
Ingredients
Ingredients
Strawberries
- 2 pounds fresh strawberries hulled and sliced
- ⅓ cup granulated sugar
- 1 tablespoon lemon juice
Shortcakes
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon kosher salt
- ½ cup cold unsalted butter cut into cubes
- ¾ cup cold heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon heavy cream for brushing
- 1 tablespoon coarse sugar for topping
Whipped Cream
- 1½ cups cold heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
Instructions
- Toss 2 pounds sliced strawberries with ⅓ cup granulated sugar and 1 tablespoon lemon juice. Let stand for 10–20 minutes.
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Whisk together 2 cups flour, ¼ cup sugar, 1 tablespoon baking powder, and ½ teaspoon kosher salt.
- Cut in ½ cup cold cubed butter until the mixture resembles coarse crumbs with pea-sized pieces.
- Whisk ¾ cup cold heavy cream, 1 egg, and 1 teaspoon vanilla extract, then add to the flour mixture.
- Mix gently until a rough dough forms. Do not overmix.
- Turn dough onto a lightly floured surface, pat to ¾-inch thickness, and cut into 8 shortcakes.
- Place shortcakes on baking sheet, brush with 1 tablespoon heavy cream, and sprinkle with 1 tablespoon coarse sugar.
- Bake for 12–15 minutes, until golden. Cool slightly.
- Whip 1½ cups cold heavy cream with 3 tablespoons powdered sugar and 1 teaspoon vanilla to soft peaks.
- Split shortcakes, spoon strawberries and juices over the bottom halves, add whipped cream, and replace tops.
Notes
Notes
Keep butter and cream cold for tender, flaky shortcakes.
Macerating berries creates a natural strawberry syrup.
Whip cream only to soft peaks for the best texture.
Keep butter and cream cold for tender, flaky shortcakes.
Macerating berries creates a natural strawberry syrup.
Whip cream only to soft peaks for the best texture.
Tried this recipe?Let us know how it was!
