Shortcake Strawberry Recipe

Hull and slice the strawberries into 1/4–1/2-inch thick slices and place in a medium bowl.

Add 3 tablespoons granulated sugar and 1 teaspoon lemon juice to the strawberries. Gently toss to combine.

Let the strawberries macerate at room temperature for 20–30 minutes, stirring once or twice, until they release juices.

Optional thickening

If you prefer a thicker syrup, mix 1 teaspoon cornstarch with 1 teaspoon cold water to form a slurry. Heat the macerated strawberries and their juices in a small saucepan over medium heat until simmering, whisk in the slurry, and cook 1 minute until slightly thickened. Cool to room temperature before assembling.

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

In a large bowl, whisk together 2 cups flour, 2 tablespoons sugar, 2 teaspoons baking powder, and 1 teaspoon salt.

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

In a small bowl, whisk together 3 tablespoons cold buttermilk, 1 tablespoon cold heavy cream, and 1 large egg (if using).

Make a well in the dry ingredients and pour in the wet mixture. Stir gently with a fork until the dough just comes together. Do not overmix; the dough should be shaggy but cohesive. If it seems dry, add up to 1 tablespoon more cold buttermilk.

Turn the dough out onto a lightly floured surface, gently pat into a 3/4–1-inch thick round. Fold the dough over itself 1–2 times to create layers, then pat again to 1-inch thickness.

Cut out shortcakes using a 2 1/2–3 inch biscuit cutter (or invert a cup). Press straight down without twisting for better rise. Gather scraps, gently re-pat, and cut more rounds (do not overwork).

Place the rounds on the prepared baking sheet about 1 inch apart. Brush the tops with a little extra heavy cream and sprinkle with coarse sugar if using.

Bake for 12–15 minutes, until the shortcakes are golden on top and a toothpick inserted in the center comes out clean. Remove from oven and transfer to a rack to cool slightly (about 10 minutes).

Chill a medium metal or glass bowl and beaters in the fridge for 10 minutes if possible.

Pour 1 cup chilled heavy cream into the bowl. Add 2 tablespoons powdered sugar and 1 teaspoon vanilla extract.

Whip with an electric mixer on medium-high speed until soft to medium peaks form, about 2–3 minutes. Do not overwhip; stop when the cream holds peaks but is still smooth.

Slice each shortcake horizontally in half.

Spoon a generous portion of macerated strawberries and some of their juices onto the bottom half of each shortcake.

Top the strawberries with a large dollop of whipped cream.

Place the shortcake top over the cream (or slightly askew for presentation). Add an extra spoonful of strawberries and a small dollop of cream on top, if desired.

Serve immediately. Shortcakes are best fresh the day they are made; remaining components can be stored separately in the refrigerator for up to 2 days (strawberries and whipped cream) and 1 day for shortcakes.