Srawberry Shortcake Recipe
Make Srawberry Shortcake Recipe in just 1h 15m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Shortcakes
Strawberry filling
Whipped cream
Method
Shortcakes
- 1
Preheat and prepare
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper. Keep the butter and buttermilk cold in the fridge until ready to use.
- 2
Mix dry ingredients
In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp kosher salt until evenly combined.
- 3
Cut in the butter
Add 6 tbsp cold unsalted butter (cut into 1/4" cubes) to the dry 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.
- 4
Combine wet ingredients
In a small bowl or measuring cup, beat 1 large egg lightly and stir in 2/3 cup cold buttermilk until combined.
- 5
Form the dough
Make a well in the center of the dry ingredients and pour in the buttermilk-egg mixture. Stir gently with a spoon until the dough just comes together (do not overmix). The dough should be slightly sticky but manageable.
- 6
Shape and cut
Turn the dough onto a lightly floured surface. Gently pat it into a rectangle about 1"–1¼" thick. Fold the dough over once and pat again to create layers, then pat to 1" thickness. Using a 2½" round cutter (or a floured glass), cut out 6 rounds. Press scraps together gently and cut additional rounds as needed—avoid overworking the dough.
- 7
Prepare for baking
Place the rounds on the prepared baking sheet about 1" apart. Brush the tops with 2 tbsp heavy cream and sprinkle with 1 tbsp coarse sugar.
- 8
Bake
Bake in the preheated oven for 12–15 minutes, until the shortcakes are risen and golden brown on top. Remove from the oven and transfer to a wire rack to cool slightly (about 10 minutes) before splitting.
Strawberry filling
- 9
Slice berries
Hull and slice enough strawberries to yield 4 cups. Place them in a medium bowl.
- 10
Sweeten and macerate
Add 1/4 cup granulated sugar, 1 tbsp fresh lemon juice, and 1 tsp lemon zest to the strawberries. Toss gently to combine. Let the mixture sit at room temperature for at least 30 minutes (up to 1 hour) so the berries release their juices and become saucy. Stir once or twice during maceration.
- 11
Adjust syrup
After macerating, if there is excess syrup and you prefer a thicker filling, drain off a small amount of liquid into a separate bowl to spoon over cakes as desired. Keep the berries and syrup together if you want a juicier shortcake.
Whipped cream
- 12
Chill equipment
For best results, chill the mixing bowl and whisk (or beaters) in the fridge for 10–15 minutes beforehand.
- 13
Whip cream
Pour 1 cup cold heavy cream into the chilled bowl. Add 2 tbsp powdered sugar and 1 tsp vanilla extract. Whip with a hand mixer or stand mixer on medium-high speed until soft to medium peaks form (stiff peaks if you prefer firmer cream). Do not overwhip to dryness.
Assembly
- 14
Split shortcakes
Carefully split each shortcake in half horizontally with a serrated knife while slightly warm or at room temperature.
- 15
Layer
Place the bottom half of a shortcake on a plate. Spoon a generous portion of the macerated strawberries (including some syrup if desired) onto the bottom half. Add a heaping tablespoon (or more) of whipped cream on top of the berries.
- 16
Finish and serve
Cap with the shortcake top and add another small spoonful of strawberries and a dot of whipped cream for presentation. Serve immediately. Shortcakes are best the same day; if you must store, keep strawberries and cream separate and assemble just before serving.
