Strawberry Shortcake Recipe

Preheat and prepare pan

Preheat oven to 350°F (175°C). Butter and line the bottom of an 8-inch round cake pan with parchment; butter parchment.

Mix dry ingredients

In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 2 tsp baking powder and 1 tsp fine sea salt until evenly combined.

Cut in butter

Add 6 tbsp cold diced unsalted butter to the dry mix. Using a pastry cutter or two knives (or pulse in a food processor), cut butter into the flour until mixture resembles coarse crumbs with pea-sized pieces.

Combine wet ingredients

In a separate bowl, lightly beat 2 large eggs with 3 tbsp whole milk and 1 tsp vanilla extract until combined.

Finish batter

Make a well in the dry ingredients and pour in the egg mixture. Stir gently with a spatula until just combined and no large streaks of flour remain. Do not overmix—batter will be thick.

Bake

Spoon batter into the prepared 8-inch pan, smooth the top, and brush with 1 tbsp melted butter. Bake in preheated 350°F (175°C) oven for 22–28 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs and the top is golden. Remove from oven and let rest in pan for 10 minutes, then turn out onto a wire rack to cool slightly; serve warm or at just-warm temperature.

While cake bakes, hull and slice 2 cups fresh strawberries into halves or quarters depending on size. Place in a bowl with 2 tbsp granulated sugar and 1 tsp fresh lemon juice. Toss gently and let macerate at room temperature for at least 20 minutes, stirring once or twice. The berries will release juices that will be used on the shortcake.

Heat dairy

In a medium saucepan, combine 1 cup whole milk, 1 cup heavy cream and the split vanilla bean (scrape seeds into the milk and add pod as well). Heat over medium until it just begins to steam and small bubbles form around the edge (do not boil). Remove from heat and let steep 10 minutes for vanilla flavor to develop. If using vanilla extract instead, skip steeping and add later.

Whisk yolks and sugar

While dairy steeps, whisk together 5 large egg yolks, 1 cup granulated sugar and a pinch of salt in a heatproof bowl until pale and slightly thickened.

Temper and cook

Slowly ladle about 1/3 of the hot milk mixture into the yolk mixture while whisking constantly to temper the yolks. Then pour the yolk mixture back into the saucepan with the remaining milk, stirring continuously. Cook over low to medium-low heat, stirring constantly with a wooden spoon or spatula, scraping the bottom, until the custard thickens enough to coat the back of a spoon (about 170–175°F / 77–80°C). Do not boil or it will curdle.

Strain and cool

Remove from heat. If a vanilla pod was used, remove and discard it. Pour the custard through a fine-mesh sieve into a clean bowl to remove any coagulated bits. If you used vanilla extract, stir 1 tsp in now. Let cool to room temperature, stirring occasionally, then refrigerate until cold or slightly warm depending on desired serving temperature (crème anglaise can be served warm or chilled).

Place 1 cup cold heavy cream, 2 tbsp powdered sugar and 1 tsp vanilla extract in a chilled bowl. Whip by hand or with an electric mixer on medium-high speed until soft peaks form. Do not overwhip—stop when peaks hold their shape but are still glossy. Refrigerate until ready to assemble.

Slice the warm shortcake horizontally into two layers (or cut into wedges if preferred). Spoon a few tablespoons of crème anglaise onto each serving plate or into a shallow bowl to create a pool.

Place the bottom cake layer on top of the crème anglaise. Spoon a generous portion of macerated strawberries and their juices over the cake layer so juices mingle with the custard beneath.

Add a dollop of whipped cream on top of the strawberries, then place the top cake layer or leave open-faced as preferred. Drizzle additional crème anglaise over the top and garnish with a few whole or halved strawberries and mint leaves if using.

Dust lightly with 1 tsp confectioners' sugar if desired and serve immediately while the cake is warm and the crème anglaise is slightly cooled for best contrast.