Flaky Strawberry Shortcake (Easy From-Scratch Recipe)

The Ultimate Classic Strawberry Shortcake Recipe

Prep time: 25 minutes | Cook time: 15 minutes | Total time: 40 minutes | Estimated reading time: 4 minutes

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

For the Strawberry Filling:

• 2 lbs (900g) Fresh strawberries, hulled and sliced
• 1/4 cup (50g) Granulated sugar, or to taste
• 1 tablespoon Lemon juice (optional)

For the Whipped Cream:

• 1 1/2 cups (360ml) Heavy whipping cream, very cold
• 3 tablespoons (25g) Powdered sugar
• 1 teaspoon Vanilla extract

Equipment Needed

• Large mixing bowl
• Medium mixing bowl
• Pastry blender or two knives
• Baking sheet
• Parchment paper
• 2.5 to 3-inch round biscuit cutter
• Whisk
• Spatula
• Electric mixer (stand or hand-held)
• Pastry brush

Step-by-Step Instructions

1. Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper and set it aside.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, 1/4 cup of granulated sugar, baking powder, and salt until well combined.
3. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or two knives, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
4. Combine Wet Ingredients: In a small bowl, whisk together the egg and 2/3 cup of heavy cream. Pour this mixture into the dry ingredients.
5. Form the Dough: Use a spatula or your hands to gently mix until a shaggy dough forms. Do not overmix. Turn the dough out onto a lightly floured surface and gently knead 3-4 times until it just comes together.
6. Cut the Shortcakes: Pat the dough out to a 3/4-inch thickness. Use a round biscuit cutter to cut out 8 shortcakes, re-patting scraps as needed. Place the shortcakes onto the prepared baking sheet.
7. Bake: Brush the tops of the shortcakes 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 slightly on the baking sheet before transferring to a wire rack.
8. Prepare the Strawberries: While the shortcakes are baking, combine the sliced strawberries, 1/4 cup of sugar, and optional lemon juice in a medium bowl. Stir gently and let sit at room temperature for at least 20 minutes to macerate (this draws out the juices to create a syrup).
9. Make the Whipped Cream: In a large, chilled bowl, use an electric mixer to beat the very cold heavy whipping cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form. Be careful not to overbeat.
10. Assemble: To serve, slice a warm shortcake in half horizontally. Spoon a generous amount of the strawberries and their juice over the bottom half. Top with a large dollop of whipped cream, place the top half of the shortcake on, and add another small dollop of cream and a few more berries. Serve immediately.

Chef’s Tips for Success

• Use Very Cold Ingredients: For the flakiest, most tender shortcakes, your butter and heavy cream must be very cold. The cold butter creates steam pockets as it melts in the oven, resulting in a light, layered texture.
• Don’t Overwork the Dough: Mix the dough until it just comes together. Overmixing develops the gluten in the flour, which will make your shortcakes tough and dense instead of light and crumbly.
• Macerate the Berries: 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.

Watch: How to Make It

Serving & Storage

Strawberry shortcake is best enjoyed 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 macerated strawberries and whipped cream in separate airtight containers in the refrigerator for up to 3 days. Reassemble just before serving.

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 dough rounds to a freezer bag for up to 3 months. Bake directly from frozen, adding 3-5 minutes to the baking time.

Can I reduce sugar?

Yes, you can adjust the sugar to your preference. The sugar in the strawberry filling can easily be reduced or increased based on the sweetness of your berries. You can also reduce the powdered sugar in the whipped cream. However, it is not recommended to significantly reduce the sugar in the shortcake dough itself, as it contributes to the texture and browning.