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 flour, baking powder, salt, and 2 tablespoons sugar until evenly combined.

Cut the cold cubed butter into the flour mixture using a pastry cutter or two forks until mixture resembles coarse crumbs with pea-sized bits of butter remaining.

Stir in the vanilla. Add the cold milk or cream and fold with a spatula until dough just comes together. Do not overmix.

Turn the dough onto a lightly floured surface, pat to about 1-inch thickness, and use a biscuit cutter (about 2.5–3 inch) to cut 6 rounds. Re-form scraps as needed to get six.

Place biscuits on prepared sheet about 1 inch apart. Beat the egg and brush the tops lightly for a glossy finish (optional). Sprinkle a little sugar on top if desired.

Bake in preheated oven 12–15 minutes, until tops are golden brown. Remove and cool on a rack while making fillings.

In a bowl combine the 2 cups sliced strawberries, 1/4 cup granulated sugar, and 1 tablespoon lemon juice. Stir gently to coat.

Let macerate for at least 15 minutes (up to 1 hour) at room temperature to draw out juices, stirring once or twice. If strawberries release a lot of juice, reserve some syrup to drizzle on shortcakes.

Chill a mixing bowl and whisk (or beaters) in the refrigerator for 5–10 minutes if possible.

Pour the cold heavy cream into the chilled bowl. Add powdered sugar and 1/2 teaspoon vanilla.

Whip with a hand mixer or stand mixer on medium-high until soft peaks form, about 2–3 minutes. Do not overbeat; stop when peaks hold but still look glossy.

In a blender or food processor combine 1/2 cup fresh strawberries, 1/2 cup powdered sugar, and 1/4 teaspoon vanilla. Pulse until smooth.

If glaze is too thick, add milk 1/4 teaspoon at a time (use about 1 teaspoon total) until it reaches a pourable but slightly thick consistency. Taste and adjust sweetness if needed.

Strain the glaze through a fine-mesh sieve if you prefer a smooth finish without seeds.

Carefully split each cooled shortcake biscuit in half horizontally.

Spoon a generous layer (about 2–3 tablespoons) of whipped cream onto the bottom half of each biscuit.

Top the whipped cream with 2–3 tablespoons of the macerated strawberries, including a little of their syrup if desired.

Place the top half of the biscuit over the berries. Drizzle about 1 tablespoon of the strawberry vanilla glaze over the top of each assembled shortcake.

Garnish each shortcake with a maraschino or fresh cherry on top and a mint leaf if using.

Serve immediately. If assembling slightly ahead, wait to add glaze and cherry until serving to keep biscuits from getting soggy.