Strawberry Shortcake Recipe

Preheat and prepare

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

Mix dry ingredients

In a medium bowl whisk together 1.25 cups all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, and 1/2 teaspoon fine salt until evenly combined.

Cut in butter

Cut 3 tablespoons cold unsalted butter into small cubes. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour mixture until the texture resembles coarse crumbs with some pea-sized pieces.

Add buttermilk

Make a well in the center and pour in 1/2 cup cold buttermilk. Stir gently with a fork until the dough just comes together—do not overmix. If dough seems dry, add up to 1 tablespoon more buttermilk.

Shape and cut

Turn the dough onto a lightly floured surface, fold it over onto itself 2–3 times to bring it together, then pat to about 3/4-inch (2 cm) thickness. Using a 2.5–3 inch round cutter (or a floured glass), cut out two rounds. Gently press scraps together and cut a third if desired; this recipe yields two generous shortcakes.

Brush and bake

Place rounds on prepared baking sheet leaving 1-inch space. Brush tops with 1 tablespoon heavy cream and sprinkle with 1 teaspoon coarse sugar if using. Bake in preheated oven for 12–15 minutes, or until golden brown on top and a toothpick inserted in center comes out clean. Remove to a rack and cool 10 minutes.

While shortcakes bake, prepare strawberries. Hull and slice 12 oz fresh strawberries into 1/4–1/2" slices and place in a medium bowl.

Add 2 tablespoons granulated sugar and 1 teaspoon fresh lemon juice to the sliced strawberries. Toss to combine. Let macerate at room temperature for at least 10 minutes (up to 30) until berries release juices and become saucy. Stir once or twice during maceration to ensure even coating.

Chill a medium bowl and whisk or beaters for best results (optional). Pour 3/4 cup cold heavy cream into the bowl.

Add 1 tablespoon powdered sugar and 1/2 teaspoon vanilla extract. Whisk by hand or beat with an electric mixer on medium-high until soft peaks form, about 2–3 minutes. Do not overwhip; stop when cream holds a soft peak and is smooth.

Slice each shortcake horizontally in half. Place bottom halves on two serving plates.

Spoon a generous portion of macerated strawberries (including some juices) over each bottom shortcake—about 1/2 the berries per serving.

Top strawberries with a dollop (about 3 tablespoons) of whipped cream on each.

Place shortcake tops over the cream (set slightly off-center if you prefer to show filling) and finish with a small spoonful of remaining strawberries and a light dusting of powdered sugar if desired.

Serve immediately. If making ahead, store components separately: shortcakes at room temperature in a loosely covered container up to 4 hours, strawberries refrigerated up to 24 hours, whipped cream refrigerated (re-whisk briefly if needed).