Strawberry Shortcake Recipe

Prepare and preheat

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Keep cold ingredients in fridge until ready.

Mix dry ingredients

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

Cut in butter

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

Combine wet ingredients

In a small bowl or measuring cup, whisk together 3 tablespoons buttermilk, 3 tablespoons heavy cream, 1 teaspoon vanilla extract, and the optional large egg (if using).

Form dough

Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently with a wooden spoon or spatula just until the dough comes together and is slightly shaggy. Do not overwork; a few dry streaks are fine. If dough feels dry, add 1 tablespoon additional cream or buttermilk.

Shape and cut

Turn dough onto a lightly floured surface and gently pat or fold it over itself 3–4 times to create layers, then press to about 3/4-inch (2 cm) thickness. Use a 2 1/2–3-inch round biscuit cutter or a floured glass to cut out rounds, pressing straight down (do not twist). Re-roll scraps once and cut more rounds.

Brush and sugar

Place rounds on the prepared baking sheet about 1-inch apart. Brush tops lightly with extra heavy cream and sprinkle with 1 tablespoon granulated sugar for a crunchy top.

Bake

Bake in the preheated oven until golden brown on top and a toothpick inserted into the center comes out clean, 12–15 minutes depending on size and oven. Rotate pan halfway through if your oven has hot spots.

Cool

Remove shortcakes to a wire rack and let cool slightly, about 10 minutes. Serve warm or at room temperature.

Prepare strawberries: Place 1 lb hulled and sliced strawberries in a medium bowl. Add 3 tablespoons granulated sugar, 1 tablespoon lemon juice, and optional 1 teaspoon lemon zest. Stir gently to combine.

Macerate: Let the strawberries sit at room temperature for at least 20 minutes (up to 1 hour) so they release their juices, stirring once or twice. If you need them sooner, let sit for 10 minutes and mash slightly with the back of a spoon to encourage juices.

Adjust sweetness: Taste and adjust sugar or lemon as desired. The mixture should be juicy but not overly sweet; reserve any accumulated juice to spoon over the shortcakes.

Chill equipment: Place a mixing bowl and beaters in the fridge or freezer for 10–15 minutes to keep the cream cold, which helps it whip better.

Whip cream: Pour 1 cup very cold heavy cream into the chilled bowl. Add 2 tablespoons powdered sugar, 1 teaspoon vanilla extract, and optional 1 teaspoon cream of tartar. Beat with an electric mixer on medium-high speed until soft to medium peaks form (peaks should hold shape but still be slightly billowy). Do not overbeat or it will become grainy.

Taste and adjust: Taste the whipped cream and add an additional 1/2 tablespoon powdered sugar if you prefer it sweeter. Keep chilled until assembly.

Split shortcakes: Using a serrated knife, slice each shortcake horizontally in half (or simply pull apart if very tender). Place bottom halves on a serving plate.

Layer strawberries: Spoon a generous portion of the macerated strawberries and some of their juice onto each shortcake bottom, letting some juice soak into the biscuit for flavor.

Add whipped cream: Dollop or pipe a large spoonful of whipped cream over the strawberries.

Top and finish: Place the shortcake top over the cream. If desired, add another small spoonful of strawberries and a final dollop of cream on top. Serve immediately.

Storage notes: Shortcakes are best the day they are made. Store leftover strawberries and whipped cream separately in the refrigerator for up to 2 days. Baked shortcakes can be stored in an airtight container at room temperature for 1 day or frozen (wrapped) for up to 1 month.