Fluffy Strawberry Shortcake From Scratch

The Ultimate Homemade Strawberry Shortcake Recipe

Prep Time: 30 minutes | Bake Time: 15 minutes | Total Time: 45 minutes | Reading Time: 4 minutes

Ingredients

• For the Shortcakes:
• 2 cups (250g) All-purpose flour
• 1/4 cup (50g) Granulated sugar
• 1 tablespoon Baking powder
• 1/2 teaspoon Salt
• 1/2 cup (113g) Cold unsalted butter, cut into 1/2-inch cubes
• 3/4 cup (180ml) Heavy cream, plus more for brushing
• 1 large Egg
• 1 teaspoon Vanilla extract
• 1 tablespoon Coarse sugar (like Turbinado), for sprinkling
• For the Strawberry Filling:
• 2 lbs (about 900g) Fresh strawberries, hulled and sliced
• 1/4 cup (50g) Granulated sugar, or to taste
• 1 tablespoon Lemon juice
• For the Whipped Cream:
• 2 cups (480ml) Cold heavy whipping cream
• 1/4 cup (30g) Powdered sugar
• 1 teaspoon Vanilla extract

Equipment Needed

• Large mixing bowl
• Medium mixing bowl
• Small bowl
• Whisk
• Pastry blender or two knives
• Rubber spatula
• Baking sheet
• Parchment paper
• 3-inch round biscuit cutter
• Pastry brush
• Electric mixer (stand or hand-held)
• Knife and cutting board

Step-by-Step Instructions

1. Step 1: Prep the Strawberries. In a medium bowl, combine the hulled and sliced strawberries with 1/4 cup of granulated sugar and the lemon juice. Stir gently to combine. Cover and let it sit at room temperature for at least 30 minutes (or up to 2 hours) to allow the strawberries to release their juices.
2. Step 2: Preheat and Prep. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
3. Step 3: Mix Dry Ingredients. In a large mixing bowl, whisk together the all-purpose flour, 1/4 cup of granulated sugar, baking powder, and salt.
4. 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 pieces of butter remaining.
5. Step 5: Mix Wet Ingredients. In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract until well combined.
6. Step 6: Combine to Form Dough. Pour the wet ingredients into the dry ingredient mixture. Use a rubber spatula to fold everything together until just combined. The dough will be shaggy and slightly sticky. Do not overmix.
7. Step 7: Shape the Shortcakes. Turn the dough out onto a lightly floured surface. Gently knead it a few times (2-3 times is enough) to bring it together. Pat the dough out to a 3/4-inch thickness. Use a 3-inch round biscuit cutter to cut out the shortcakes. Press straight down without twisting the cutter. Re-pat the scraps to cut out additional shortcakes.
8. Step 8: Prepare for Baking. Place the shortcakes on the prepared baking sheet, about 2 inches apart. Lightly brush the tops with a little extra heavy cream and sprinkle generously with the coarse sugar.
9. Step 9: Bake. Bake for 12-15 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Transfer the baked shortcakes to a wire rack to cool completely.
10. Step 10: Make the Whipped Cream. While the shortcakes are cooling, make the whipped cream. In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer and a large bowl), combine the cold heavy whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until stiff peaks form, about 3-4 minutes. Be careful not to overbeat.
11. Step 11: Assemble and Serve. To assemble, split a cooled shortcake in half horizontally. Spoon a generous amount of the strawberries and their juice over the bottom half. Add a large dollop of fresh whipped cream. Place the top half of the shortcake on the cream. Garnish with more whipped cream and a few strawberry slices. Serve immediately.

Chef’s Tips

• Keep it Cold: For the flakiest, most tender shortcakes, make sure your butter and heavy cream are very cold. This creates steam pockets during baking, resulting in a light, airy texture. You can even cube your butter and place it in the freezer for 10 minutes before using.
• Don’t Overwork the Dough: Mix the dough until it just comes together. Overmixing develops gluten, which will make your shortcakes tough and dense instead of light and tender. A shaggy, slightly sticky dough is perfect.
• Let the Strawberries Macerate: Don’t skip the step of letting the strawberries sit in sugar. This process, called maceration, draws out the natural juices from the fruit, creating a delicious, syrupy sauce that is essential for a classic strawberry shortcake.

Serving & Storage

Strawberry shortcake is best served immediately after assembly. If you have leftovers, store the components separately for best results. Keep the baked shortcakes in an airtight container at room temperature for up to 2 days. Store the strawberry mixture and the whipped cream in separate airtight containers in the refrigerator for up to 3 days. Assemble 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 out the dough rounds, place them on a parchment-lined baking sheet, and freeze until solid. Then, transfer them to a freezer-safe bag for up to 3 months. Bake directly from frozen, adding a few extra minutes to the baking time.

Can I reduce sugar? You can slightly reduce the sugar in the strawberry filling and whipped cream to your personal taste. However, the sugar in the shortcake dough is important for texture, browning, and tenderness, so it is not recommended to reduce it significantly.