Strawberry Shortcake Recipe

Preheat and prepare

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

In a large bowl whisk together the flour, 2 tablespoons granulated sugar, baking powder, and salt until evenly combined.

Add the cold butter cubes to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces.

In a separate small bowl whisk together the cold milk and 1 cup cold heavy cream. Pour the liquid into the dry ingredients and fold gently with a rubber spatula until the dough just comes together. Do not overmix; the dough should be shaggy but holding together. If too dry, add 1 tablespoon cold cream.

Turn the dough out onto a lightly floured surface, gently pat into a 1-inch thick rectangle. Fold the dough over onto itself 2 times (this creates layers), then pat back to 1-inch thickness. Using a 2 1/2-inch round cutter (or a sharp knife to make squares), cut 8 rounds. Re-shape scraps gently and cut additional shortcakes, taking care not to overwork.

Place shortcakes on the prepared baking sheet about 1 inch apart. Brush the tops lightly with the beaten egg for a glossy finish.

Bake in the preheated oven for 12–15 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean. Remove from oven and transfer to a wire rack to cool for at least 10 minutes. Serve warm or at room temperature.

While shortcakes bake, place the diced strawberries, 1 cup granulated sugar, and lemon juice in a medium saucepan over medium heat.

Bring to a gentle simmer, stirring to dissolve the sugar. Once simmering, reduce heat to medium-low and cook, stirring occasionally, until the strawberries break down and the mixture thickens to a jammy consistency, about 12–18 minutes. For a smoother jam, mash the strawberries with a potato masher or the back of a spoon while cooking; for chunkier compote, leave larger pieces intact.

Remove from heat and stir in 1 teaspoon vanilla extract. Taste and adjust sweetness or lemon if desired. Let cool to room temperature; it will thicken further as it cools. If making ahead, cool completely and refrigerate in a sealed container for up to 5 days.

Chill a mixing bowl and beaters in the freezer for 10–15 minutes before whipping (this helps the cream whip up faster).

Pour 1 1/2 cups cold heavy cream into the chilled bowl. Add the powdered sugar, 1 teaspoon vanilla, and the pinch of salt.

Using a hand mixer or stand mixer on medium-high speed, whip the cream until soft peaks form, about 2–3 minutes. Stop and check frequently to avoid overwhipping. For slightly stiffer peaks, whip an additional 30 seconds.

Slice each shortcake in half horizontally. Spoon 1 to 2 tablespoons of the strawberry compote onto the bottom half of each shortcake (use more if you like it jammy).

Generously dollop or pipe a portion of whipped cream over the compote on the bottom half.

Place the top shortcake half gently over the whipped cream. Add a small spoonful of additional compote on top of the shortcake if desired, and garnish with the reserved fresh strawberry slices and a little lemon zest.

Serve immediately. Shortcakes are best the day they are assembled; if preparing components ahead, store shortcakes at room temperature in an airtight container for up to 1 day, compote refrigerated, and whipped cream refrigerated and re-whipped briefly if needed.