Strawberry Shortcake Recipe
Indulge in the timeless charm of homemade Strawberry Shortcake, a quintessential dessert that perfectly captures the essence of summer. This recipe features tender, flaky buttermilk shortcakes, generously layered with sweet, macerated fresh strawberries and a cloud of homemade vanilla whipped cream. It's a delightful treat that's surprisingly easy to make and always a crowd-pleaser.
Prep Time
45 minutes
Cook Time
20 minutes
Total Time
1 hour 5 minutes
Servings
8 servings
Keywords
strawberry shortcakeclassic desserthomemade shortcakefresh whipped creamsummer dessertberry dessertbaking recipeeasy dessertsweet treatsshortcake recipe
Why This Recipe Delivers
- Perfect balance of sweet, juicy strawberries and rich, flaky shortcakes.
- Homemade whipped cream adds an unparalleled freshness and lightness.
- Impressive yet surprisingly simple to prepare for any occasion.
- A comforting and nostalgic dessert that evokes fond memories.
- Customizable with other berries or fruit for seasonal variations.
Ingredients
- FOR THE FRESH STRAWBERRY TOPPING:
- 900 grams (2 pounds) fresh strawberries, hulled and sliced
- 100 grams (1/2 cup) granulated sugar
- 15 milliliters (1 tablespoon) fresh lemon juice (optional, for brightness)
- FOR THE SHORTCAKES:
- 360 grams (3 cups) all-purpose flour, spooned and leveled
- 67 grams (1/3 cup) granulated sugar
- 6 grams (1 teaspoon) kosher salt
- 28 grams (2 tablespoons) baking powder
- 170 grams (3/4 cup or 1 1/2 sticks) unsalted butter, very cold and cut into small chunks
- 1 large egg, cold
- 180 milliliters (3/4 cup) cold buttermilk
- 15-30 milliliters (1-2 tablespoons) additional cold buttermilk or ice water, if needed
- FOR BRUSHING AND SPRINKLING:
- 15 milliliters (1 tablespoon) buttermilk
- 10 grams (2 teaspoons) granulated sugar
- FOR THE FRESH WHIPPED CREAM:
- 480 milliliters (2 cups) heavy cream, very cold
- 40 grams (1/3 cup) powdered sugar
- 5 milliliters (1 teaspoon) pure vanilla extract
Instructions
- Prepare the Fresh Strawberry Topping. In a medium bowl, combine the sliced strawberries, granulated sugar, and optional lemon juice. Gently toss to combine. The sugar will draw out the juices from the strawberries, creating a luscious syrup. Cover the bowl and set it aside at room temperature to thicken while you prepare the shortcakes.
- Begin the shortcakes by combining the dry ingredients. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, kosher salt, and baking powder. Ensure all ingredients are evenly distributed to allow for proper leavening.
- Incorporate the cold butter into the dry mixture. Add the small chunks of very cold butter to the flour mixture. Using your fingertips, a pastry blender, or a food processor, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. The key here is to keep the butter as cold as possible to create flaky layers.
- Combine the wet ingredients. In a separate small bowl, whisk the cold large egg into the 180 milliliters (3/4 cup) of cold buttermilk until well combined. Create a well in the center of the dry ingredients and pour the egg-buttermilk mixture into it. Stir gently with a fork or wooden spoon until a shaggy, somewhat sticky dough forms.
- Gently knead the dough. Turn the shaggy dough out onto a lightly floured surface. Knead it just a few times, about 4-6 gentle folds, until it just comes together. Avoid overworking the dough, as this can make the shortcakes tough. If the dough seems too dry or crumbly, add 15-30 milliliters (1-2 tablespoons) of additional cold buttermilk or ice water, one tablespoon at a time, until it barely holds together.
- Shape and layer the dough. Gently pat the dough into a rough rectangle. Fold the dough in thirds, like a letter, then pat it out into a rectangle again, approximately 2.5-3 centimeters (1 to 1 1/4 inches) thick. This folding step helps create more flaky layers in the finished shortcakes.
- Cut out the shortcakes. Using a 6-7 centimeter (2.5-inch) round biscuit cutter, press straight down into the dough to cut out the shortcakes. Do not twist the cutter, as this can seal the edges and prevent the shortcakes from rising properly. Gather any scraps, gently re-pat them together (minimizing handling), and cut out any remaining shortcakes.
- Arrange the shortcakes and chill. Lightly grease a baking pan or line it with parchment paper. Place the cut shortcakes onto the prepared pan, arranging them snugly together. This close proximity helps them rise taller and more evenly. Transfer the pan to the freezer for 20 minutes; this helps firm up the butter, resulting in a flakier texture.
- Preheat and bake. After the shortcakes have chilled, preheat your oven to 220°C (425°F). Brush the tops of the frozen shortcakes with 15 milliliters (1 tablespoon) of buttermilk and sprinkle them evenly with 10 grams (2 teaspoons) of granulated sugar for a slightly crisp, golden crust. Bake for 18-22 minutes, or until the shortcakes are beautifully golden brown on top and cooked through.
- Prepare the fresh whipped cream. While the shortcakes are baking or cooling slightly, prepare the whipped cream. In a large, very cold mixing bowl (chilling the bowl and whisk attachments can help), combine the very cold heavy cream, powdered sugar, and pure vanilla extract. Beat with an electric mixer on medium-high speed until medium-stiff peaks form. Be careful not to overbeat, or you'll end up with butter.
- Assemble and serve. Once the shortcakes are out of the oven, allow them to cool for a few minutes on the pan. While still warm, carefully split each shortcake horizontally using a serrated knife. Spoon a generous amount of the macerated strawberries onto the bottom half, top with a dollop of fresh whipped cream, and then place the top half of the shortcake. Serve immediately for the best experience.
Tools You’ll Need
- Large mixing bowls
- Small mixing bowls
- Whisk
- Pastry blender or food processor (optional, for cutting butter)
- Measuring cups and spoons
- Rolling pin
- 6-7 cm (2.5-inch) round biscuit cutter
- Baking pan (sheet pan or 9×13 inch casserole dish)
- Parchment paper (optional)
- Electric mixer (handheld or stand mixer)
- Serrated knife
Essential Success Tips
- Keep all dairy ingredients (butter, egg, buttermilk, heavy cream) as cold as possible. This is crucial for flaky shortcakes and stable whipped cream.
- Do not overmix the shortcake dough. Overworking develops gluten, leading to tough shortcakes instead of tender ones. Mix just until combined.
- When cutting shortcakes, press straight down with the cutter; twisting can seal the edges, hindering their rise.
- Freezing the cut shortcakes for 20 minutes before baking helps the butter solidify, ensuring maximum flakiness and a higher rise.
- For the lightest whipped cream, chill your mixing bowl and whisk attachments in the freezer for 10-15 minutes before whipping.
Professional Cooking Secrets
- For extra tender shortcakes, use 'cake flour' in place of a quarter of the all-purpose flour. Its lower protein content results in a more delicate crumb.
- Before assembling, lightly toast the cut sides of your shortcakes on a griddle or under a broiler for a minute or two. This adds a subtle caramelized flavor and a bit of texture contrast.
- Infuse your whipped cream with additional flavor by adding a touch of almond extract, orange zest, or even a tablespoon of a compatible liqueur like Grand Marnier or a fruit brandy.
Notes
- STORAGE: Leftover assembled shortcakes are best eaten within a few hours as they can become soggy. Store unassembled shortcakes and whipped cream separately in airtight containers in the refrigerator for up to 2-3 days. The strawberry topping will keep for 3-4 days in the fridge.
- MAKE AHEAD: The unbaked shortcake dough can be cut, frozen solid, and then transferred to a freezer bag for up to 1 month. Bake directly from frozen, adding a few extra minutes to the baking time.
- VARIATIONS: Try this recipe with other seasonal fruits like peaches, blueberries, or mixed berries. A pinch of cinnamon or cardamom can be added to the shortcake dough for a subtle spice note.
Frequently Asked Questions
Why do my shortcakes turn out tough?
Tough shortcakes are typically a result of overworking the dough. Over-mixing develops the gluten, making them chewy instead of tender. Mix just until the ingredients are combined, and handle the dough minimally.
Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum. The texture might be slightly different but will still yield delicious results.
How can I prevent my whipped cream from deflating?
Ensure all your cream and equipment (bowl, whisk) are very cold. Don't overbeat, as this can cause it to separate, but also make sure it reaches medium-stiff peaks for stability. Adding a tablespoon of powdered sugar (rather than granulated) helps stabilize it.
Nutrition Facts (Per Serving)
Calories: 480, Protein: 8g, Fat: 30g, Carbs: 50g, Sugars: 28g, Fiber: 3g (per serving, estimated based on common ingredients and serving size)
Allergy Information
Contains dairy (butter, buttermilk, heavy cream) and gluten (all-purpose flour). For a gluten-free version, substitute with a gluten-free flour blend. This recipe does not contain nuts or soy unless cross-contamination occurs.
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