The Ultimate Classic Strawberry Shortcake Recipe
Prep Time: 25 minutes | Cook Time: 15 minutes | Total Time: 40 minutes (+30 min for berries)
Estimated Reading Time: 3 minutes
Recipe Highlights
- Tender & Flaky Shortcakes: Achieve perfectly buttery biscuits with a light, melt-in-your-mouth texture.
- Sweet & Juicy Berries: Fresh strawberries are macerated to create their own luscious, sweet syrup.
- Cool & Creamy Finish: Lightly sweetened, homemade whipped cream provides the perfect airy contrast.
- A Perfect Balance: The ultimate summer dessert that harmonizes textures from soft, to creamy, to juicy.
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Ingredients
- For the Shortcakes:
- 2 cups (250g) All-purpose flour
- 1/4 cup (50g) Granulated sugar, plus more for sprinkling
- 1 tbsp Baking powder
- 1/2 tsp Salt
- 1/2 cup (113g) Unsalted butter, very cold and cut into small cubes
- 3/4 cup (180ml) Heavy cream or buttermilk, cold
- 1 large Egg, beaten with 1 tbsp of water for egg wash
- For the Strawberry Filling:
- 2 lbs (900g) Fresh strawberries, hulled and sliced or quartered
- 1/4 cup (50g) Granulated sugar, or to taste
- 1 tbsp Fresh lemon juice (optional)
- For the Whipped Cream:
- 1 cup (240ml) Heavy whipping cream, very cold
- 2 tbsp (15g) Powdered sugar
- 1 tsp Vanilla extract
Equipment Needed
- Large mixing bowl
- Medium mixing bowl
- Electric mixer (hand or stand)
- Baking sheet
- Parchment paper
- Pastry blender or two knives
- Whisk
- Spatula
- 2.5-inch (6 cm) round biscuit cutter
- Pastry brush
- Measuring cups and spoons
Step-by-Step Instructions
- Step 1: Macerate the Strawberries. In a medium bowl, combine the sliced strawberries, 1/4 cup of granulated sugar, and the optional lemon juice. Stir gently to coat the berries. Set aside at room temperature for at least 30 minutes to allow the berries to release their natural juices.
- 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 pieces of butter still visible.
- Step 5: Form the Dough. Pour the cold heavy cream or buttermilk into the flour mixture. Use a spatula to stir until just combined and a shaggy dough forms. Be careful not to overmix.
- Step 6: Shape and Cut. Turn the dough out onto a lightly floured surface. Gently knead 3 to 4 times, just until it comes together. Pat the dough out to a 3/4-inch thickness. Use a 2.5-inch round cutter to cut out the biscuits. Press straight down and pull straight up without twisting. Gently re-pat any scraps to cut additional biscuits.
- Step 7: Prepare for Baking. Place the cut biscuits on the prepared baking sheet, about 2 inches apart. Brush the tops with the prepared egg wash and sprinkle generously with extra granulated sugar.
- Step 8: Bake the Shortcakes. Bake for 12-15 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool completely.
- Step 9: Make the Whipped Cream. While the shortcakes cool, pour the very cold heavy whipping cream, powdered sugar, and vanilla extract into the bowl of an electric mixer. Beat on medium-high speed until stiff peaks form, about 2-3 minutes.
- Step 10: Assemble and Serve. To assemble, gently split a cooled shortcake in half horizontally. Spoon a generous amount of the juicy strawberries onto the bottom half. Add a large dollop of fresh whipped cream. Place the top half of the shortcake over the cream, and finish with another dollop of cream and a few more strawberries. Serve immediately.
Chef’s Tips
- Cold is Gold: For the flakiest, most tender shortcakes, ensure your butter and heavy cream are very cold. Cold butter creates steam pockets as it melts in the oven, which results in a light, layered texture.
- Don’t Overwork the Dough: Mix the dough just until it comes together. Overworking develops the gluten in the flour, which will lead to tough, dense shortcakes instead of light and tender ones.
- Cut, Don’t Twist: When using your biscuit cutter, press straight down firmly and pull straight back up. Twisting the cutter can seal the edges of the dough, preventing the shortcakes from rising to their full height.
Serving & Storage
Strawberry Shortcake is best enjoyed immediately after assembly. If you have leftovers, store the components separately. Keep the baked shortcakes in an airtight container at room temperature for up to 2 days. Store the macerated strawberries and whipped cream in separate airtight containers in the refrigerator for up to 3 days. 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, cut-out shortcakes. Arrange them on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag for up to 3 months. Bake directly from frozen, adding 3-5 minutes to the original baking time.
Can I reduce sugar? You can adjust the sugar in the strawberry filling to your personal preference, especially depending on the sweetness of your berries. However, we do not recommend significantly reducing the sugar in the shortcake dough, as it contributes to the final texture, browning, and tenderness.
