Fresh Strawberry Shortcake Recipe
Our Own Shortcake Topped with Vanilla Ice Cream, Fresh Strawberries and Whipped Cream
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Ingredients
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Shortcake
Macerated Strawberries
Whipped Cream
Ice Cream & Garnish
Method
Shortcake
- 1
Preheat and prepare
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside.
- 2
Combine dry ingredients
In a large bowl whisk together 2.5 cups all-purpose flour, 2 tbsp granulated sugar, 1 tbsp baking powder and 1 tsp salt until evenly distributed.
- 3
Cut in butter
Add 0.5 cup cold unsalted butter (cut into small 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 butter pieces remaining.
- 4
Add wet ingredients and form dough
Make a well in the center and pour in 1 cup cold buttermilk and 1 tsp vanilla extract. Stir gently with a wooden spoon or spatula just until the dough comes together — it should be slightly shaggy and a bit sticky. Do not overmix.
- 5
Shape and cut shortcakes
Turn the dough out onto a lightly floured surface. Gently fold it over 2–3 times to bring it together (this creates layers). Pat the dough to about 3/4–1 inch (2–2.5 cm) thickness. Use a 2.5–3 inch round cutter (or a floured glass) to cut 6 rounds. Press scraps together once and cut additional rounds if needed.
- 6
Prepare egg wash and bake
Whisk 1 large egg with 1 tbsp cold water to make an egg wash. Place the rounds on the prepared baking sheet about 1 inch apart. Brush the tops with the egg wash and sprinkle with 2 tbsp coarse sugar. Bake in the preheated oven for 12–16 minutes, until golden brown on top. Remove and cool on a rack while preparing other components.
Macerated Strawberries
- 7
Slice and sugar strawberries
Place 4 cups hulled, sliced strawberries in a bowl. Add 0.33 cups granulated sugar, 1 tbsp fresh lemon juice and 1 tsp lemon zest.
- 8
Macerate
Toss gently to combine, then let sit at room temperature for at least 15–30 minutes so the strawberries release their juices and form a syrup. Stir once or twice while they macerate. If you prepare ahead, cover and refrigerate up to 2 hours (bring back to room temp briefly before serving).
Whipped Cream
- 9
Chill equipment
For best results chill the mixing bowl and beaters for 10–15 minutes beforehand, or ensure the cream is very cold.
- 10
Whip
Pour 1.5 cups cold heavy cream into the chilled bowl. Begin whipping on medium speed; when it starts to thicken, add 3 tbsp powdered sugar and 1 tsp vanilla extract. Continue whipping to soft–medium peaks (spreadable but holds shape). Do not overwhip.
Assembly & Serving
- 11
Slice shortcakes
Carefully split each shortcake in half horizontally with a serrated knife so you have a top and bottom.
- 12
Layer strawberries
Place the bottom half of a shortcake on a plate. Spoon 3–4 tablespoons (or more, with some juice) of the macerated strawberries over the bottom half, letting some syrup soak in.
- 13
Add ice cream and whipped cream
Top the strawberries with 1 scoop of vanilla ice cream. Add a generous dollop (about 2–3 tbsp) of whipped cream on top of the ice cream.
- 14
Finish and garnish
Place the shortcake top slightly askew for presentation. Add another small spoonful of strawberries on top if you like and garnish with a fresh mint sprig. Serve immediately so the ice cream holds its shape.
- 15
Timing tip
Macerate strawberries while the shortcakes bake and cool; whip the cream just before assembly. For best texture serve within 10 minutes of assembly so the shortcake stays slightly crisp and the ice cream remains scoop-shaped.
