Strawberry Shortcake Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. Place a metal ring or drinking glass and a fork or pastry cutter nearby for shaping.

Mix 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 salt until evenly combined.

Cut in butter

Add 6 tablespoons cold, cubed unsalted 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 (about 6–8 passes).

Add liquids

In a small bowl whisk together 3 tablespoons cold buttermilk, 3 tablespoons cold heavy cream, and 1 teaspoon vanilla extract. Pour the cold liquid into the flour-and-butter mixture and gently fold with a spatula until the dough just comes together. Do not overwork; dough will be shaggy but cohesive. If dough seems very dry, add up to 1 tablespoon additional cold buttermilk.

Shape and cut

Turn the dough out onto a lightly floured surface and gently pat it into a 3/4- to 1-inch thick rectangle. Fold the dough over on itself once or twice to create layers, then pat again to about 1-inch thickness. Using a 2 1/2-inch round cutter or a drinking glass, cut out 8 shortcakes, pressing straight down without twisting. Recombine scraps and cut additional rounds as needed.

Egg wash and bake

Place the rounds on the prepared baking sheet about 1 inch apart. Beat 1 egg and brush the tops lightly with egg wash, then sprinkle with 1 tablespoon coarse sugar. Bake in the preheated oven until golden brown on top and cooked through, about 12–15 minutes. Rotate pan halfway through if your oven bakes unevenly. Remove from oven and transfer shortcakes to a wire rack to cool for 10 minutes before splitting.

While the shortcakes bake, prepare the strawberries. Place 1 pound hulled and sliced strawberries in a medium bowl. Add 3 tablespoons granulated sugar, 1 tablespoon fresh lemon juice, and 1/2 teaspoon lemon zest (if using). Toss gently to coat.

Let the strawberries sit at room temperature for at least 15–20 minutes to macerate and release their juices. For a slightly syrupy filling, mash about a quarter of the berries lightly with the back of a spoon to combine juices and pieces. Taste and add an additional teaspoon of sugar if berries are not very sweet.

Chill a medium mixing bowl and the beaters of a hand mixer (or the bowl of a stand mixer) in the refrigerator for 10 minutes if time allows. Pour 1 cup heavy whipping cream into the chilled bowl.

Add 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract to the cream. Whip on medium-high speed until soft peaks form, about 2–3 minutes. Do not overwhip; stop when peaks hold but still have a smooth, billowy texture. If overwhipped, add 1 tablespoon cream and gently fold to loosen.

Split each warm shortcake horizontally with a serrated knife. Spoon 2–3 tablespoons of the macerated strawberries and some of their juices onto the bottom half of each shortcake (adjust to preference).

Top the strawberries with about 2–3 tablespoons whipped cream, spreading gently. Place the shortcake top over the cream and dust with a little powdered sugar if desired. Serve immediately so biscuits remain tender and strawberries juicy.

Makes 6–8 servings depending on size of shortcakes. Leftover strawberries can be refrigerated for up to 2 days; whipped cream should be used same day.