Strawberry Shortcake Recipe

Preheat and prepare

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

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 salt until evenly combined.

Cut in butter

Add 6 tablespoons cold, cubed unsalted butter to the dry mixture. Use a pastry cutter or your fingertips to cut the butter in until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining (about 6–8 passes).

Add liquids

In a measuring cup, combine 2 cups cold buttermilk and 1 teaspoon vanilla extract. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Stir gently with a wooden spoon or rubber spatula just until the dough comes together — do not overmix. The dough will be sticky.

Shape shortcakes

Turn the dough out onto a lightly floured surface. With floured hands or a floured bench scraper, gently pat the dough into a 3/4–1 inch thick round. Use a 2 1/2- to 3-inch biscuit cutter (or a floured glass) to cut rounds, pressing straight down without twisting. Gather scraps, gently pat once more, and cut until you have 8 shortcakes.

Egg wash and bake

Whisk 1 large egg with a teaspoon of water. Place shortcakes on the prepared baking sheet spaced about 1 inch apart. Brush the tops with the egg wash and sprinkle with coarse sugar. Bake in the preheated oven for 12–15 minutes, or until golden brown on top and a toothpick inserted into the center comes out clean. Cool on a wire rack for 10–15 minutes before assembling.

Macarate strawberries

While shortcakes bake, place 1 1/2 cups hulled and sliced fresh strawberries in a medium bowl. Add 3 tablespoons granulated sugar, 1 teaspoon lemon juice, and 1/2 teaspoon vanilla extract. Gently toss to combine. Let sit at room temperature for at least 15–20 minutes so the strawberries release their juices and become syrupy. Stir once or twice during this time.

Chill equipment (optional)

If possible, chill the mixing bowl and beaters in the refrigerator for 10–15 minutes to help the cream whip faster.

Whip cream

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

Split each shortcake horizontally with a serrated knife. Spoon a generous tablespoon or two of the macerated strawberries and some of their syrup onto the bottom half of each shortcake.

Top the strawberries with a dollop (about 2–3 tablespoons) of whipped cream.

Place the shortcake top over the whipped cream. Add an additional spoonful of strawberries and a small final dollop of whipped cream on top, if desired. Serve immediately.

Leftovers: Store strawberries separately from shortcakes and refrigerate. Whipped cream is best used the day it is made; shortcakes can be stored in an airtight container for 1–2 days and refreshed in a 325°F (160°C) oven for 5–8 minutes before serving.