Flaky Strawberry Shortcake (Easy From-Scratch Recipe)

The Ultimate Classic Strawberry Shortcake Recipe

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) Unsalted butter, very cold and cubed
• 3/4 cup (180ml) Heavy cream, cold
• 1 teaspoon Vanilla extract
• 1 tablespoon Heavy cream, for brushing
• 1 tablespoon Coarse sugar (like turbinado), for sprinkling

For the Strawberry Topping:

• 1 lb (450g) Fresh strawberries, hulled and sliced
• 1/4 cup (50g) Granulated sugar (adjust to strawberry sweetness)

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
• Whisk
• Pastry blender or two forks
• Rubber spatula
• Baking sheet
• Parchment paper
• 2.5 to 3-inch round biscuit cutter
• Pastry brush
• Electric mixer (stand or hand-held)
• Cutting board and knife

Step-by-Step Instructions

1. Step 1: Macerate the Strawberries. In a medium bowl, combine the hulled and sliced strawberries with 1/4 cup of granulated sugar. Stir gently to coat. Set aside at room temperature for at least 30 minutes, or up to 2 hours, to allow the berries to release their natural juices and create a syrup.
2. Step 2: Prep for Baking. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
3. Step 3: Mix the Dry Ingredients. In a large bowl, whisk together the all-purpose flour, 1/4 cup 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 butter pieces remaining. This is key for a flaky texture.
5. Step 5: Add Wet Ingredients. In a small bowl, combine the 3/4 cup of cold heavy cream and vanilla extract. Pour this into the flour-butter mixture and stir with a spatula until just combined into a shaggy dough. Do not overmix.
6. Step 6: Shape the Dough. Turn the dough out onto a lightly floured surface. Gently knead it 3-4 times, just enough to bring it together. Pat the dough out with your hands to a 3/4-inch thickness.
7. Step 7: Cut the Shortcakes. Dip a 2.5 or 3-inch round biscuit cutter in flour and press straight down into the dough to cut out rounds. Do not twist the cutter, as this can seal the edges and prevent rising. Place the rounds on the prepared baking sheet, about 2 inches apart. Gently gather the scraps, re-pat to 3/4-inch thickness, and cut more rounds.
8. Step 8: Brush and Bake. Brush the tops of the shortcakes with the remaining 1 tablespoon of heavy cream and sprinkle generously with coarse sugar. Bake for 13-16 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool slightly.
9. 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 fitted with the whisk attachment. Beat on medium-high speed until medium to stiff peaks form, about 2-3 minutes. Be careful not to over-whip.
10. Step 10: Assemble and Serve. To assemble, split a warm shortcake in half horizontally. Spoon a generous amount of the macerated strawberries and their juice over the bottom half. Top with a large dollop of fresh whipped cream. Place the top half of the shortcake on the cream, and finish with more strawberries and another dollop of cream. Serve immediately.

Chef’s Tips for Perfect Shortcakes

• Keep Ingredients Cold: For the flakiest, most tender shortcakes, your butter and heavy cream must be very cold. This creates steam pockets as the biscuits bake, resulting in a light, layered texture. You can even cube your butter and chill it in the freezer for 10-15 minutes before using.
• Do Not Overwork the Dough: Mix the dough until it just comes together. Overmixing or over-kneading develops gluten, which will make your shortcakes tough and dense instead of light and crumbly. A few gentle kneads are all that’s needed.
• Assemble Just Before Serving: Strawberry shortcake is best enjoyed immediately after assembly. If you assemble it too far in advance, the biscuit will absorb the strawberry juice and whipped cream, becoming soggy. Prepare the three components ahead of time, but assemble right when you’re ready to eat.

Watch: How to Make It

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Serving & Storage

For best results, store the components separately. The baked and cooled shortcakes can be stored in an airtight container at room temperature for up to 2 days. The macerated strawberries and whipped cream should be covered and stored in the refrigerator for up to 3 days.

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 3-5 minutes to the original baking time.

Can I reduce sugar?
You can reduce the sugar in the strawberry topping and the whipped cream to your personal preference. However, the sugar in the shortcake dough itself is important for browning, texture, and flavor, so reducing it is not recommended.