Strawberry Shortcake Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

Mix dry ingredients

Whisk together 2 cups flour, 2 tbs granulated sugar, 1 tsp baking powder, and 1 tsp salt in a large bowl.

Cut in butter

Add 1/2 cup cold cubed butter to the dry mix. Using a pastry cutter or your fingertips, cut the butter into the flour until pea-sized crumbs remain.

Add liquids

Stir 1/2 cup cold whole milk, 1/4 cup cold heavy cream, and 1/2 tsp vanilla into the flour-butter mixture until just combined and a shaggy dough forms. Do not overmix.

Shape shortcakes

Turn dough onto a lightly floured surface, gently pat to a 3/4-inch thickness. Use a 2.5- to 3-inch round cutter to cut 8 shortcakes (re-roll scraps as necessary). Place on prepared baking sheet 1 inch apart.

Egg wash and sugar

Brush tops with beaten egg and sprinkle with coarse sugar.

Bake

Bake in preheated oven for 12–15 minutes, until golden brown and risen. Remove to a wire rack to cool at least 10 minutes before assembling.

Macérate strawberries

In a medium bowl, combine 4 cups quartered strawberries, 1/4 cup granulated sugar, and 1 tbsp lemon juice. Stir and let sit at room temperature for 20–30 minutes so juices release.

Optional thickening

If you prefer a thicker syrup, dissolve 1 tsp cornstarch in 1 tsp water, heat the strawberry juices briefly in a small saucepan until simmering, stir in the cornstarch slurry and simmer 1 minute until slightly thickened. Remove from heat and cool slightly, then toss with the strawberries.

Chill and whip

Chill a mixing bowl and beaters if possible. Pour 1 cup cold heavy cream into bowl, add 2 tbs powdered sugar and 1/2 tsp vanilla. Whip on medium-high speed until soft-medium peaks form (stiff peaks will be too firm). Taste and adjust sweetness to your preference.

Split each shortcake horizontally. Spoon a generous amount of macerated strawberries and their syrup on the bottom half of each shortcake.

Add a large dollop (about 2–3 tbs) of freshly whipped cream over the strawberries.

Top with one scoop of Häagen-Dazs vanilla ice cream placed beside or on the cream (if serving immediately) and then place the shortcake top slightly askew. Add a few extra strawberries and a small spoonful of syrup on top for presentation.

Serve immediately so the ice cream remains firm. If making ahead, assemble shortcakes without ice cream, keeping whipped cream and strawberries refrigerated; add ice cream at service.