Strawberry Shortcake Recipe

Preheat and prepare

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

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 fine salt until evenly combined.

Cut in butter

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

Add liquids

In a small bowl, whisk 3 tablespoons heavy cream, 3 tablespoons whole milk, and 1/2 teaspoon vanilla extract. Pour the liquid into the flour-butter mixture and gently fold with a rubber spatula until the dough just comes together. Do not overmix; the dough should be slightly shaggy and sticky. If it feels too dry, add up to 1 tablespoon additional milk.

Shape and cut

Turn the dough onto a lightly floured surface and gently pat it into a 3/4- to 1-inch thick rectangle. Fold it over once (this creates layers), then pat again to 1-inch thickness. Using a 2 1/2-inch biscuit cutter or a floured round cutter, stamp out 6 shortcakes. Press scraps together gently to cut remaining rounds—do not overwork.

Egg wash and bake

If using egg wash, beat 1 egg and brush the tops lightly; sprinkle with 1 tablespoon coarse sugar if desired. Place shortcakes on the prepared baking sheet about 1 inch apart. Bake in the preheated oven for 12–15 minutes or until golden brown on top. Remove from oven and transfer to a wire rack to cool slightly (10–15 minutes).

Prepare strawberries

While shortcakes bake, hull and slice 1 pound fresh strawberries into halves or quarters depending on size.

Sweeten and macerate

Place sliced strawberries in a medium bowl. Add 1/4 cup granulated sugar, 1 tablespoon fresh lemon juice, and 1/2 teaspoon lemon zest (optional). Toss to combine. Let sit at room temperature for at least 20 minutes to macerate and release juices; briefly stir once or twice so sugar dissolves and juices form. Taste and add up to 1 tablespoon more sugar if berries are tart.

Chill equipment

For best results, chill the mixing bowl and beaters in the refrigerator for 10–15 minutes while strawberries macerate.

Whip cream

Pour 1 cup cold heavy cream into the chilled bowl. Add 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract. Using an electric mixer on medium-high speed (or a whisk), whip until soft peaks form, about 2–3 minutes. Do not overwhip; stop when peaks hold but still look glossy.

Split the warm shortcakes in half horizontally using a serrated knife.

Place the bottom half of each shortcake on a serving plate. Spoon a generous portion (about 2 to 3 tablespoons) of macerated strawberries and some of their juices over the bottom half.

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

Place the top half of the shortcake on the whipped cream. Add a little more strawberries and a small dollop of whipped cream on top, if desired.

Serve immediately. If preparing slightly ahead, keep whipped cream chilled and assemble just before serving so biscuits remain tender and cream stays fluffy.