How to Make Strawberry Shortcake
This classic Strawberry Shortcake recipe offers a delightful combination of tender, flaky biscuits, perfectly sweetened fresh strawberries, and clouds of light, airy whipped cream. It's a quintessential summer dessert, bringing together simple ingredients to create a truly irresistible treat that evokes warmth and nostalgia with every bite. The contrast of the buttery shortcake with the vibrant fruit and cool cream makes it an absolute showstopper.
Prep Time
25 minutes
Cook Time
12-15 minutes
Total Time
Approximately 40 minutes
Servings
Yields 6-8 shortcakes
Keywords
Why This Recipe Delivers
- A timeless dessert that perfectly balances sweet, tart, and creamy textures.
- Features tender, buttery shortcakes that are easy to make from scratch.
- Highlights the freshness of ripe strawberries macerated to perfection.
- Provides a delightful contrast of warm shortcake and cool, ethereal whipped cream.
- Surprisingly simple to prepare, making it ideal for home bakers of all skill levels.
Ingredients
- 250 grams (2 cups) all-purpose flour
- 50 grams (1/4 cup) granulated sugar
- 15 grams (1 tablespoon) baking powder
- 2.5 grams (1/2 teaspoon) fine sea salt
- 115 grams (1/2 cup) cold unsalted butter, cubed
- 160 milliliters (2/3 cup) whole milk
- 5 milliliters (1 teaspoon) vanilla extract
- 450 grams (2 cups) fresh strawberries, hulled and sliced
- 25-40 grams (2–3 tablespoons) granulated sugar, to taste
- 240 milliliters (1 cup) heavy whipping cream, very cold
- 25 grams (2 tablespoons) powdered sugar (confectioners' sugar)
- 2.5 milliliters (1/2 teaspoon) vanilla extract
Instructions
- Prepare the strawberries. Gently toss the sliced strawberries with 25-40 grams (2-3 tablespoons) of granulated sugar in a medium bowl. Stir just enough to coat, then set aside at room temperature while you prepare the rest of the components. This macerating process draws out the strawberries' natural juices, creating a delicious, syrupy sauce.
- Preheat your oven. Position an oven rack in the middle and preheat the oven to 220°C (425°F). Proper preheating is crucial for achieving a rapid rise and tender crumb in the shortcakes.
- Combine dry ingredients for the shortcake. In a large mixing bowl, whisk together 250 grams (2 cups) all-purpose flour, 50 grams (1/4 cup) granulated sugar, 15 grams (1 tablespoon) baking powder, and 2.5 grams (1/2 teaspoon) salt until well combined.
- Cut in the cold butter. Add 115 grams (1/2 cup) of cold, cubed unsalted butter to the dry ingredients. Use a pastry blender, two forks, or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. Work quickly to keep the butter as cold as possible; this creates flaky layers.
- Incorporate the wet ingredients. Pour in 160 milliliters (2/3 cup) of whole milk and 5 milliliters (1 teaspoon) of vanilla extract. Stir with a wooden spoon or spatula just until the dough comes together. Overmixing will develop the gluten, resulting in tough shortcakes, so stop as soon as no dry streaks of flour remain.
- Shape the shortcakes. Line a baking sheet with parchment paper. Using a large spoon or an ice cream scoop, drop 6 to 8 equal-sized mounds of dough onto the prepared baking sheet, spacing them about 5 cm (2 inches) apart. The rustic, free-form shape is part of the charm of shortcakes.
- Bake the shortcakes. Transfer the baking sheet to the preheated oven and bake for 12-15 minutes, or until the tops are lightly golden brown and a wooden skewer inserted into the center comes out clean. The golden crust indicates they are fully cooked and delicious.
- Prepare the whipped cream. While the shortcakes are baking or cooling, pour 240 milliliters (1 cup) of very cold heavy whipping cream into a chilled mixing bowl. Add 25 grams (2 tablespoons) of powdered sugar and 2.5 milliliters (1/2 teaspoon) of vanilla extract. Beat with an electric mixer on medium-high speed until soft peaks form. Be careful not to overbeat, or it will curdle and eventually turn into butter.
- Assemble the strawberry shortcakes. Once the shortcakes are cooled slightly (they can be warm, but not hot), carefully slice each one horizontally using a serrated knife. Spoon a generous portion of the macerated strawberries and their syrup onto the bottom half of each shortcake. Top with a dollop of freshly whipped cream, then place the top half of the shortcake over the cream. Finish with an extra spoonful of strawberries and another swirl of whipped cream, if desired. Serve immediately.
Tools You’ll Need
- Large mixing bowls
- Pastry blender or two forks (optional, for cutting butter)
- Measuring cups and spoons
- Whisk
- Rubber spatula
- Baking sheet
- Parchment paper
- Electric mixer (stand or hand-held)
- Serrated knife
Essential Success Tips
- Always use very cold butter for the shortcakes; this is key to achieving a flaky, tender texture. If your kitchen is warm, you can even chill your flour.
- Do not overmix the shortcake dough. Mix only until the ingredients are just combined to prevent gluten development and tough shortcakes.
- Ensure your heavy cream is very cold, and for best results, chill your mixing bowl and whisk attachment before whipping. This helps the cream whip up faster and more stable.
- Adjust the sugar for the strawberries based on their sweetness and your personal preference. Taste them first!
- Serve the shortcakes soon after assembling to enjoy the best texture and prevent the shortcake from becoming soggy.
Professional Cooking Secrets
- For an extra golden and slightly crisp top, brush the shortcake dough with a little milk or egg wash and sprinkle with a pinch of granulated sugar just before baking.
- If you have time, chill the cut butter in the freezer for 10-15 minutes before adding it to the flour. This ensures it stays firm during mixing, resulting in maximum flakiness.
- To elevate the strawberry flavor, add a tiny splash of balsamic vinegar or a hint of freshly ground black pepper to the macerating strawberries. It subtly enhances their sweetness and complexity without being overtly noticeable.
Notes
- Storage: Leftover shortcakes can be stored in an airtight container at room temperature for up to 2 days, but they are best fresh. Keep leftover macerated strawberries and whipped cream refrigerated in separate airtight containers for up to 2-3 days. Assemble individual servings just before eating.
- Variations: Try this dish with other berries like raspberries or blueberries, or a mix of seasonal fruits. A hint of lemon zest in the shortcake dough or whipped cream can also brighten the flavors.
Frequently Asked Questions
Can I make the shortcake dough ahead of time?
Yes, you can prepare the shortcake dough, form the shortcakes, and then freeze them on the baking sheet until solid. Transfer them to a freezer-safe bag and bake directly from frozen, adding a few extra minutes to the baking time, until golden.
What kind of strawberries are best for shortcake?
Choose ripe, in-season strawberries that are firm, bright red, and fragrant. Farmers' market berries are often ideal for their superior flavor.
My whipped cream isn't whipping up. What went wrong?
The most common reasons are that the cream wasn't cold enough, the bowl/whisk wasn't chilled, or you used a low-fat cream. Ensure all components are very cold and use heavy whipping cream with at least 35% milk fat.
Nutrition Facts (Per Serving)
Calories: 380, Protein: 6g, Fat: 25g, Carbs: 35g, Sugar: 20g (per serving, estimated)
Allergy Information
Contains dairy and gluten. For a gluten-free version, use a high-quality gluten-free all-purpose flour blend designed for baking. For a dairy-free option, use plant-based milk and dairy-free butter substitutes, and a coconut cream or other non-dairy whipping cream alternative.
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