Flaky Strawberry Shortcake (Easy Recipe)

The Ultimate Classic Strawberry Shortcake Recipe

Prep Time: 25 minutes | Cook Time: 15 minutes | Total Time: 40 minutes (+30 min for macerating) | Yields: 8 shortcakes

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 tablespoon Milk or heavy cream, for brushing
• 2 tablespoons Turbinado or coarse sugar, for sprinkling

For the Strawberry Filling:

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

For the Whipped Cream:

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

Equipment Needed

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

Step-by-Step Instructions

1. Step 1: Prep and Macerate Strawberries. In a medium bowl, combine the hulled and quartered strawberries with 1/4 cup of granulated sugar and the fresh lemon juice. Stir gently to coat. Cover and set aside at room temperature for at least 30 minutes (or up to 2 hours) to allow the strawberries to release their natural juices and create a syrup.
2. Step 2: Prepare for Baking. 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 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: Form the Dough. Pour the cold heavy cream into the flour and butter mixture. Use a spatula to stir until just combined and a shaggy dough forms. Do not overmix.
6. Step 6: Shape the Shortcakes. Turn the dough out onto a lightly floured surface. Gently knead it 2-3 times, just enough to bring it together. Pat the dough out with your hands to a 3/4-inch thickness. Using a 2.5 or 3-inch round cutter, press straight down (do not twist) to cut out the shortcakes. Re-pat the scraps gently to cut additional rounds. You should get about 8 shortcakes.
7. Step 7: Bake. Place the shortcakes on the prepared baking sheet, about 2 inches apart. Brush the tops with milk or heavy cream and sprinkle generously with the turbinado sugar. Bake for 13-16 minutes, or until they are tall and golden brown on top. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
8. Step 8: Make Whipped Cream. While the shortcakes cool, 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, about 2-3 minutes. Be careful not to overbeat.
9. Step 9: Assemble and Serve. To assemble, gently split a cooled shortcake in half horizontally. Spoon a generous amount of the strawberries and their syrup 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 more whipped cream and strawberries if desired. Serve immediately.

Chef’s Tips for Perfect Shortcakes

• Keep it Cold: For the flakiest, most tender shortcakes, your butter and heavy cream must be very cold. Cold fat creates steam pockets as it bakes, resulting in a light and airy texture. You can even cube your butter and place it in the freezer for 10 minutes before using.
• Don’t Overwork the Dough: Handle the dough as little as possible. Overmixing or over-kneading develops the gluten in the flour, which will make your shortcakes tough and dense instead of light and crumbly.
• Don’t Twist the Cutter: When cutting your shortcakes, press the biscuit cutter straight down and pull it straight up. Twisting the cutter seals the edges, which prevents the shortcakes from rising to their full potential.

Serving & Storage

Strawberry shortcake is best enjoyed immediately after assembly. If you have leftovers, store the components separately for best results. Store cooled shortcakes in an airtight container at room temperature for up to 2 days. The strawberry mixture and whipped cream should be stored in separate airtight containers in the refrigerator for up to 3 days. Assemble just before serving.

Watch: How to Make It

Frequently Asked Questions

Can I freeze the dough?

Yes. To freeze, place the unbaked, cut-out shortcakes on a parchment-lined baking sheet and freeze until solid. Transfer them to a zip-top freezer bag and store for up to 3 months. You can bake them directly from frozen; just add 3-5 minutes to the baking time.

Can I reduce sugar?

Yes, you can adjust the sugar to your preference. The sugar in the shortcake dough can be reduced by a tablespoon without issue. The sugar in the whipped cream is easily adjusted to taste. For the strawberry filling, the sugar is important for drawing out the juices to create the syrup, but you can reduce it slightly if your berries are very sweet.