The Ultimate Classic Strawberry Shortcake Recipe
Prep Time: 25 minutes
Cook Time: 15 minutes
Macerate Time: 30 minutes
Total Time: 1 hour 10 minutes
Estimated Reading Time: 4 minutes
Recipe Highlights
- Perfectly Tender & Flaky: Master the secret to buttery, melt-in-your-mouth shortcakes that are never dry or tough.
- Sweet Juicy Berries: Our method for macerating strawberries creates a luscious, natural syrup that soaks into every bite.
- Light-as-Air Whipped Cream: Discover how to make stabilized, billowy whipped cream that holds its shape beautifully.
- A Timeless Classic: This recipe balances sweet, tangy, and creamy for the perfect nostalgic dessert experience.
Table of Contents
Ingredients
- For the Shortcakes:
- 2 cups (250g) All-purpose flour
- 1/4 cup (50g) Granulated sugar, plus more for sprinkling
- 1 tablespoon Baking powder
- 1/2 teaspoon Salt
- 1/2 cup (113g) Unsalted butter, cold and cubed
- 1 large Egg
- 2/3 cup (160ml) Heavy cream, plus more for brushing
- 1 teaspoon Vanilla extract
- For the Strawberry Topping:
- 2 lbs (900g) Fresh strawberries, hulled and quartered
- 1/4 cup (50g) Granulated sugar (adjust to taste)
- 1 tablespoon Lemon juice (optional)
- For the Whipped Cream:
- 1 1/2 cups (360ml) Heavy whipping cream, very cold
- 3 tablespoons Powdered sugar
- 1 teaspoon Vanilla extract
Equipment Needed
- Large mixing bowl
- Medium mixing bowl
- Electric mixer (stand or hand)
- Pastry blender or two knives
- Whisk
- Rubber spatula
- Baking sheet
- Parchment paper
- 2.5-inch or 3-inch round biscuit cutter
- Pastry brush
- Measuring cups and spoons
Step-by-Step Instructions
- Step 1: Macerate the Strawberries. In a medium bowl, combine the hulled and quartered strawberries with 1/4 cup of granulated sugar and the optional lemon juice. Stir gently to coat. Cover and refrigerate for at least 30 minutes (or up to 4 hours) to allow the strawberries to release their natural juices and create a syrup.
- Step 2: Prep Oven and Pan. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Step 3: Mix Dry Ingredients. In a large mixing bowl, whisk together the all-purpose flour, 1/4 cup granulated sugar, baking powder, and salt.
- Step 4: Cut in the Butter. Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
- Step 5: Mix Wet Ingredients. In a separate small bowl, whisk together the egg, 2/3 cup of heavy cream, and 1 teaspoon of vanilla extract. Pour the wet mixture into the dry ingredients.
- Step 6: Form the Dough. Use a spatula to mix until a shaggy dough just begins to form. Do not overmix. Turn the dough out onto a lightly floured surface and gently knead 3-4 times until it comes together.
- Step 7: Cut the Shortcakes. Pat the dough out to a 3/4-inch thickness. Use a 2.5 or 3-inch round biscuit cutter to cut out the shortcakes. Press straight down without twisting the cutter. Re-pat the scraps gently to cut additional shortcakes. You should get about 8 shortcakes.
- Step 8: Bake the Shortcakes. Arrange the shortcakes on the prepared baking sheet. Brush the tops lightly with a little extra heavy cream and sprinkle generously with granulated sugar. Bake for 13-15 minutes, or until golden brown on top. Let them cool on the pan for 5 minutes before transferring to a wire rack to cool completely.
- Step 9: Make the Whipped Cream. While the shortcakes cool, make the whipped cream. In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), beat the very cold heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until medium-stiff peaks form. Be careful not to overbeat.
- Step 10: Assemble and Serve. To assemble, carefully split a cooled shortcake in half horizontally. Spoon a generous amount of the strawberries and their juices over the bottom half. Top with a large dollop of whipped cream. Place the top half of the shortcake on the cream and add more strawberries and cream on top. Serve immediately.
Chef’s Tips for Success
- Keep it Cold: For the flakiest, most tender shortcakes, your butter and heavy cream must be very cold. Cold butter creates steam pockets as it bakes, resulting in a light, layered texture.
- Don’t Overwork the Dough: Mix the dough until it just comes together. Overmixing or over-kneading develops gluten, which will result in tough, dense shortcakes instead of light and crumbly ones.
- Press, Don’t Twist: When using your biscuit cutter, press straight down firmly and pull straight up. Twisting the cutter seals the edges of the dough, preventing the shortcakes from rising to their full potential.
Serving & Storage
Strawberry shortcake is best served immediately after assembly. If you have leftovers, it is best to store the components separately in airtight containers in the refrigerator for up to 2 days. Store the baked shortcakes at room temperature, and the strawberries and whipped cream in the fridge. Reassemble just before serving.
Watch: How to Make It
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Frequently Asked Questions
Can I freeze the dough?
Yes, you can freeze the unbaked shortcakes. Cut the dough into rounds, place them on a parchment-lined baking sheet, and freeze until solid. Transfer the frozen rounds to a freezer-safe bag or container for up to 3 months. Bake directly from frozen, adding a few extra minutes to the baking time.
Can I reduce sugar?
You can reduce the sugar, but it will affect the final product. In the shortcakes, less sugar will result in a less tender, more biscuit-like texture and they will not brown as well. For the strawberries, reducing sugar will create less syrup and the topping will be tarter. You can adjust the sugar in the strawberries to your personal taste.
