Fluffy Strawberry Shortcake (Easy Homemade Recipe)

The Ultimate Homemade Strawberry Shortcake Recipe

Estimated Reading Time: 5 minutes | Total Time: 1 hour 15 minutes

Ingredients

For the Shortcakes:

• 2 cups (250g) All-purpose flour
• 1/4 cup (50g) Granulated sugar, plus more for sprinkling
• 1 tbsp Baking powder
• 1/2 tsp Salt
• 1/2 cup (113g) Unsalted butter, very cold and cubed
• 3/4 cup (180ml) Heavy cream, cold
• 1 Large egg, beaten with 1 tbsp of milk for egg wash

For the Strawberry Filling:

• 2 lbs (900g) Fresh strawberries, hulled and quartered
• 1/4 cup (50g) Granulated sugar (adjust to taste)
• 1 tsp Lemon juice, fresh (optional)

For the Whipped Cream:

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

Equipment Needed

• Large mixing bowl
• Medium mixing bowl
• Pastry blender or two forks
• Baking sheet
• Parchment paper
• 3-inch round biscuit cutter
• Whisk or electric hand mixer
• Silicone spatula
• Pastry brush

Step-by-Step Instructions

1. Step 1: Prepare the Strawberries. In a medium bowl, combine the hulled and quartered strawberries with 1/4 cup of granulated sugar and the optional lemon juice. Gently stir to coat. 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 natural juices and create a syrup. This process is called macerating.
2. Step 2: Prep for Baking. Preheat your oven to 400°F (200°C). Line a 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 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 two forks, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
5. Step 5: Add Cream. Pour the cold heavy cream into the flour and butter mixture. Use a spatula to gently fold everything together until a shaggy, slightly sticky dough forms. Do not overmix.
6. Step 6: Shape and Cut. Turn the dough out onto a lightly floured surface. Gently knead it 3-4 times just until it comes together. Pat the dough out to a 3/4-inch thickness. Using a 3-inch round biscuit cutter, press straight down to cut out the shortcakes. Do not twist the cutter. Re-pat the scraps to cut more shortcakes until all dough is used. You should have about 6-8 shortcakes.
7. Step 7: Brush and Bake. Place the shortcakes on the prepared baking sheet. Brush the tops with the egg wash and sprinkle generously with extra granulated sugar for a crunchy top.
8. Step 8: Bake. Bake for 13-15 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 a few minutes before transferring to a wire rack.
9. Step 9: Make Whipped Cream. While the shortcakes cool, make the whipped cream. In a large, chilled bowl, combine the very cold heavy whipping cream, powdered sugar, and vanilla extract. Using an electric mixer, beat on medium-high speed until medium-stiff peaks form. Be careful not to overbeat.
10. Step 10: Assemble. To serve, slice a warm shortcake in half horizontally. Spoon a generous amount of the macerated strawberries and their syrup over the bottom half. Top with a large dollop of fresh whipped cream, then place the top half of the shortcake on. Add another small dollop of cream and a few more strawberries 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. The cold butter creates steam pockets as it bakes, resulting in a light, layered texture. You can even cube your butter and chill it in the freezer for 10 minutes before using.
• Don’t Overwork the Dough: The key to a tender shortcake (not a tough scone) is minimal handling. Mix the dough just until it comes together. A few gentle kneads are all that’s needed. Overworking develops gluten, which will make the final product tough and dense.
• Macerate for Flavor: 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, sweet syrup that is essential for soaking into the shortcake.

Serving & Storage

Strawberry shortcake is best enjoyed immediately after assembly. If you have leftovers, it is best to store the components separately. 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. Reassemble just before serving.

Watch: How to Make It

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Frequently Asked Questions

Can I freeze the dough?
Yes, this is a great way to prep ahead. After cutting the shortcakes (Step 6), place the unbaked dough rounds on a parchment-lined baking sheet and freeze until solid. Transfer them to a freezer-safe bag or container for up to 3 months. You can bake them directly from frozen, adding 3-5 minutes to the baking time.

Can I reduce sugar?
Yes, you can reduce the sugar in all components. For the shortcakes, you can reduce the sugar by half for a more savory, biscuit-like flavor. For the strawberry filling, reducing the sugar will result in a tarter flavor and less syrup. For the whipped cream, sweeten to your personal preference.