Strawberry Shortcake Recipe

Preheat and prepare

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

Combine dry ingredients

In a large bowl, whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon baking powder, and 1 teaspoon fine sea salt until evenly mixed.

Cut in butter

Add the 6 tablespoons cold, cubed unsalted butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Add liquids

Whisk together 3 tablespoons cold whole milk and 3 tablespoons cold buttermilk. Make a well in the center of the dry ingredients and pour in the milk mixture. Stir gently with a fork until the dough just comes together (do not overmix). If dough seems too dry, add up to 1 tablespoon additional milk.

Shape and cut

Turn the dough out onto a lightly floured surface and gently pat to about 3/4-inch thickness. Fold the dough over itself once or twice to create layers (gently pressing, not kneading). Pat again to 3/4-inch thickness. Use a 2- to 2.5-inch round cutter to stamp out rounds, pressing straight down without twisting. Re-roll scraps once and cut additional rounds.

Egg wash and bake

Place rounds on the prepared baking sheet about 1 inch apart. Beat 1 large egg with 1 teaspoon water and brush the tops lightly. Sprinkle with 1 tablespoon coarse sugar. Bake in preheated oven until golden on top, 12–15 minutes. Remove and cool on a wire rack for 10 minutes.

Mac erate strawberries

While shortcakes bake, place 4 cups sliced strawberries in a medium bowl. Add 1 tablespoon granulated sugar and 1 teaspoon fresh lemon juice. Toss to combine and let sit at room temperature for 20–30 minutes, stirring occasionally to release juices.

Optional thicken

If you prefer a thicker syrup, mix 1 teaspoon cornstarch with 1 teaspoon cold water to form a slurry. After the strawberries have released juices, gently stir in the slurry and microwave the mixture for 20–30 seconds or simmer briefly on the stove until syrup thickens. Cool slightly before assembling.

Chill equipment

Chill a mixing bowl and whisk or beaters in the refrigerator for 10 minutes if possible to help the cream whip faster.

Whip cream

Pour 1 cup chilled heavy cream into the chilled bowl. Add 2 tablespoons powdered sugar and 1 teaspoon vanilla extract. Beat at medium-high speed with an electric mixer (or whisk vigorously by hand) until soft to medium peaks form — the cream should hold shape but still be slightly soft. Do not overbeat to the point of butter.

Split the warm shortcakes horizontally with a serrated knife. Spoon a generous portion of macerated strawberries and some of their syrup onto the bottom half. Add a dollop (about 2–3 tablespoons) of whipped cream, then cap with the top half of the shortcake. Serve immediately, passing any extra strawberries and whipped cream at the table.

Makes 6–8 shortcakes depending on cutter size. Leftover components: store whipped cream in an airtight container in the refrigerator for up to 24 hours; store macerated strawberries in the fridge for up to 2 days; shortcakes are best the day of baking but can be reheated briefly in a low oven.