Fluffy Strawberry Shortcake (Easy Recipe)

The Ultimate Classic Strawberry Shortcake Recipe

Prep time: 25 minutes | Cook time: 15 minutes | Total time: 40 minutes | Yields: 6-8 shortcakes

Ingredients

For the Shortcakes:

• 2 cups (250g) All-purpose flour
• 1/4 cup (50g) Granulated sugar
• 1 tbsp Baking powder
• 1/2 tsp Salt
• 1/2 cup (113g) Unsalted butter, very cold and cubed
• 3/4 cup (180ml) Heavy cream, plus more for brushing
• 1 tsp Vanilla extract
• 1 tbsp Coarse sugar (like Turbinado or Demerara), for sprinkling

For the Strawberry Topping:

• 1 lb (450g) Fresh strawberries, hulled and sliced
• 1/4 cup (50g) Granulated sugar
• 1 tsp Lemon juice (optional)

For the Whipped Cream:

• 1 1/2 cups (360ml) Heavy whipping cream, very cold
• 3 tbsp Powdered sugar (confectioners’ sugar)
• 1 tsp Vanilla extract

Equipment Needed

• Large mixing bowl
• Medium mixing bowl
• Electric hand mixer or stand mixer with whisk attachment
• Pastry blender or two knives
• Baking sheet
• Parchment paper
• 2.5-inch or 3-inch round biscuit cutter
• Whisk
• Spatula
• Pastry brush
• Knife and cutting board

Step-by-Step Instructions

1. Step 1: Prepare the Strawberries. In a medium bowl, combine the sliced strawberries, 1/4 cup of granulated sugar, and optional lemon juice. Stir gently to coat. Cover and let it sit at room temperature for at least 30 minutes (or in the refrigerator for up to 2 hours) to allow the berries to release their natural juices. This process is called macerating.
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 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: Add Wet Ingredients. In a small bowl, combine the 3/4 cup of heavy cream and 1 teaspoon of vanilla extract. Pour this mixture into the flour and butter mixture. Use a spatula to gently fold the ingredients together until just combined into a soft, slightly shaggy dough. Do not overmix.
6. Step 6: Shape the Dough. Turn the dough out onto a lightly floured surface. Gently pat it out with your hands to about 3/4-inch thickness. Using a 2.5 or 3-inch biscuit cutter, cut out 6-8 rounds. Press straight down and pull straight up; do not twist the cutter. Gently re-pat any scraps to cut more rounds.
7. Step 7: Bake the Shortcakes. 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.
8. Step 8: Bake. 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. Shortcakes are best served warm.
9. Step 9: Make the Whipped Cream. While the shortcakes are baking or cooling, 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 medium to stiff peaks form, about 2-3 minutes. Be careful not to overbeat.
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 juices over the bottom half. Top with a large dollop of fresh whipped cream. Place the top half of the shortcake over the cream and add another small dollop of cream and a few more strawberries. 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. The 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 until it just comes together. Overmixing develops the gluten in the flour, which will result in tough, dense shortcakes instead of light and crumbly ones. A slightly shaggy dough is perfect.
• Assemble Just Before Serving: To prevent soggy shortcakes, assemble them right before you plan to eat. The juicy strawberries and whipped cream will soften the biscuits over time. Storing the components separately keeps everything fresh.

Watch: How to Make It

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Serving & Storage

Store leftover 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 the whipped cream in separate airtight containers in the refrigerator for up to 3 days. Assemble just before serving.

Frequently Asked Questions

Can I freeze the dough?
Yes, you can freeze the unbaked shortcakes. Place the cut-out dough on a parchment-lined baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container for up to 2 months. You can bake them directly from frozen, adding 3-5 minutes to the baking time.

Can I reduce the sugar?
You can slightly reduce the sugar in the shortcake dough to 3 tablespoons if you prefer a less sweet biscuit. However, the sugar in the strawberry topping is crucial for macerating the berries and creating the delicious syrup, so it’s not recommended to reduce it significantly. The sugar in the whipped cream can be adjusted to your personal taste.