Strawberry Shortcake Recipe

TahiraJaved

This Strawberry Shortcake Recipe pairs flaky, buttery biscuit shortcakes with juicy macerated strawberries and cloud-soft whipped cream. Keeping the butter cold and handling the dough lightly is the small detail that makes the shortcakes rise tall with a tender, layered crumb. It comes together in under an hour and can be prepped ahead, so assembly takes only a few minutes before serving.

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Prep Time 25

Cook Time 15

Cool Time 15

Servings: 6 People

Course: Dessert

Cuisine: American

Calories: 410

Ingredients Equipment Method Notes

Ingredients

For the Shortcakes:

2 cups all purpose flour
1/4 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup cold unsalted butter cubed
3/4 cup cold heavy cream plus 2 tbsp for brushing
1 large egg
1 tsp vanilla extract
1 tbsp coarse sugar for sprinkling

For the Strawberries:

1 1/2 lbs fresh strawberries hulled and sliced
3 tbsp granulated sugar
1 tsp fresh lemon juice

For the Whipped Cream:

1 1/2 cups cold heavy cream
3 tbsp powdered sugar
1 tsp vanilla extract

Equipment

1 Round biscuit cutter cuts the dough into even, tall shortcakes
1 Baking sheet and parchment paper bakes the shortcakes evenly without sticking
1 Pastry cutter or box grater works the cold butter into the flour
1 Large chilled bowl and hand mixer whips the cream to soft, fluffy peaks

Method

Toss sliced strawberries with sugar and lemon juice; let sit 15 minutes.
Whisk flour, sugar, baking powder, and salt.
Cut in cold butter until coarse crumbs remain.
Stir in cream, egg, and vanilla just until a shaggy dough forms.
Pat to 3/4 inch thick, cut six rounds, brush with cream, and sprinkle with coarse sugar.
Bake at 425°F for 15 to 18 minutes until deep golden; cool 15 minutes.
Whip cold cream, powdered sugar, and vanilla to soft peaks.
Split shortcakes and layer with strawberries and whipped cream.

Keep the butter and cream cold until the moment they go into the dough; cold fat is what creates flaky, tall shortcakes.

Notes

Press the biscuit cutter straight down without twisting so the edges stay unsealed and rise fully.
Do not overmix the dough, or the shortcakes will turn out tough.
Stop whipping the cream as soon as it holds soft to medium peaks.
Chill your bowl and beaters for faster, more stable whipped cream.

STORAGE: Store shortcakes up to 1 day or freeze up to 2 months; keep strawberries and cream refrigerated and assemble just before serving.