The Ultimate Classic Strawberry Shortcake Recipe
Prep Time: 40 minutes | Cook Time: 15 minutes | Total Time: 55 minutes (+ 30 mins maceration)
Yields: 8 shortcakes | Reading Time: 4 minutes
Why You’ll Love This Recipe
- Perfectly Flaky & Tender: Our shortcakes are incredibly light and buttery, thanks to cold ingredients and a no-fuss dough.
- Juicy, Sweet Berries: Macerating the strawberries creates a luscious, natural syrup that soaks beautifully into the cakes.
- Rich & Creamy Topping: Freshly made whipped cream provides the perfect cool and creamy contrast.
- A True Classic, Perfected: This recipe balances every element for a timeless dessert that tastes like pure summer.
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Ingredients
For the Shortcakes:
- 2 cups (250g) All-purpose flour
- 3 tablespoons (38g) Granulated sugar
- 1 tablespoon Baking powder
- 1/2 teaspoon Salt
- 1/2 cup (113g) Unsalted butter, very cold and cubed
- 1 large Egg
- 2/3 cup (160ml) Heavy cream, cold
- 1 teaspoon Vanilla extract
- 1 tablespoon Heavy cream, for brushing
- 1 tablespoon 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 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
- 1 teaspoon Vanilla extract
Equipment Needed
- Large mixing bowl
- Medium mixing bowl
- Electric mixer (hand or stand)
- Baking sheet
- Parchment paper
- Pastry blender or two knives
- 2.5-inch round biscuit cutter
- Whisk
- Spatula
- Pastry brush
Step-by-Step Instructions
- Step 1: Prepare the Strawberries. In a medium bowl, combine the hulled and quartered strawberries, 1/4 cup of granulated sugar, and the fresh lemon juice. Gently stir to combine. Cover and let it sit at room temperature for at least 30 minutes (or up to 2 hours) to allow the strawberries to release their juices (macerate).
- Step 2: Preheat and Prep. Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Step 3: Mix Dry Ingredients. In a large bowl, whisk together the all-purpose flour, 3 tablespoons of 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 two knives, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Step 5: Mix Wet Ingredients. In a separate small bowl, whisk together the cold heavy cream, egg, and 1 teaspoon of vanilla extract until just combined.
- Step 6: Combine and Form Dough. Pour the wet ingredients into the dry ingredients. Use a spatula to mix until a shaggy, slightly sticky dough forms. Do not overmix.
- Step 7: Shape the Shortcakes. Turn the dough out onto a lightly floured surface. Gently knead it 3-4 times until it just comes together. Pat the dough out to about a 3/4-inch thickness. Use a 2.5-inch round biscuit cutter to cut out the shortcakes. Press straight down and pull straight up; do not twist the cutter. Re-pat the scraps gently to cut out more rounds. You should have about 8 shortcakes.
- Step 8: Final Touches Before Baking. Place the shortcakes on the prepared baking sheet, about 2 inches apart. Brush the tops with the remaining 1 tablespoon of heavy cream and sprinkle generously with the turbinado sugar.
- Step 9: Bake. Bake for 13-16 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 10: Make Whipped Cream. While the shortcakes cool, make the whipped cream. In a large, chilled bowl using an electric mixer, beat the very cold heavy whipping cream, powdered sugar, and 1 teaspoon of vanilla extract on medium-high speed until medium to stiff peaks form, about 2-3 minutes. Be careful not to overbeat.
- Step 11: Assemble and Serve. To assemble, gently split a cooled 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 add more strawberries and cream on top, if desired. 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. Cold fat creates steam pockets as it bakes, resulting in a light, airy texture. You can even cube your butter and chill it in the freezer for 10 minutes before using.
- Don’t Overwork the Dough: Mix the dough until it just comes together. Overmixing develops gluten, which will make your shortcakes tough and dense instead of light and tender. A few gentle kneads are all that is required.
- Let the Strawberries Macerate: 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 experience.
Serving & Storage
Strawberry shortcake is best served immediately after assembly. If you have leftovers, store the components separately for best results. The baked shortcakes can be stored 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, you can freeze the unbaked, cut-out shortcakes. Place them on a baking sheet in the freezer until solid, then transfer them to a freezer-safe bag or container for up to 3 months. Bake directly from frozen, adding a few extra minutes to the baking time.
Can I reduce the sugar?
You can slightly reduce the sugar in the strawberry filling to your taste, especially if your berries are very sweet. However, the sugar in the shortcake dough contributes to its texture and browning, so it is not recommended to reduce it significantly.
