Strawberry Spangled Banner Shortcake Recipe

Preheat and prepare

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

In a large bowl, whisk together the all-purpose flour, 2 tbsp granulated sugar, baking powder, and salt until evenly combined.

Cut the cold unsalted butter into small cubes and work it into the dry ingredients using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining.

In a separate bowl, whisk together the buttermilk, 1/4 cup heavy cream, egg, and 1 tsp vanilla extract until smooth.

Make a well in the dry ingredients and pour in the wet mixture. Stir gently with a spatula until a shaggy dough forms. Do not overmix; some dry streaks are okay.

Turn the dough out onto a lightly floured surface and pat into a 1-inch thick round. Use a 3-inch biscuit cutter to cut out 8 shortcakes; press scraps together gently and re-cut as needed.

Place shortcakes on the prepared baking sheet about 1 inch apart. Brush the tops lightly with the remaining 2 tbsp heavy cream and sprinkle a scant pinch of granulated sugar on each for shine.

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. Remove from oven and transfer to a wire rack to cool at least 10 minutes.

While shortcakes bake, place the sliced strawberries in a medium bowl. Add 1/2 cup granulated sugar and 1 tablespoon lemon juice. Stir to combine, then let sit at room temperature for at least 20 minutes to macerate and release juices.

If you prefer a thicker syrup for easier assembly, dissolve 1 tsp cornstarch in 1 tbsp cold water to make a slurry. Transfer the macerated strawberries and their juices to a small saucepan and bring to a gentle simmer over medium-low heat. Whisk in the cornstarch slurry and simmer for 1–2 minutes until slightly thickened. Remove from heat and let cool to room temperature.

Taste the strawberries and adjust sweetness or lemon as desired. Keep at room temperature or refrigerate briefly; if chilled, allow to come closer to room temp before assembling so shortcakes won’t get soggy.

Chill a mixing bowl and whisk (or the bowl of a stand mixer) in the refrigerator for 10 minutes if not already cold.

Pour 2 cups heavy whipping cream into the chilled bowl. Add 3 tbsp powdered sugar and 1 tsp vanilla extract.

Using a hand mixer or stand mixer with the whisk attachment, whip the cream on medium-high speed until soft peaks form, about 2–3 minutes. Stop when peaks hold shape but are still silky—do not overwhip or you will get grainy butter.

Slice each cooled shortcake in half horizontally. Place the bottom halves on a serving platter, about 4–6 inches apart if arranging multiple for a display.

Spoon a generous 1/4 to 1/3 cup of the macerated strawberries and some syrup onto each bottom shortcake. Top with a large dollop (about 3 tablespoons) of whipped cream and spread lightly.

Place the shortcake tops back on. Add another small spoonful of strawberries and a final piped or spooned dollop of whipped cream on each top for presentation.

Arrange blueberries in a cluster on the whipped cream on one side of each shortcake to represent the 'blue' of the Spangled Banner. On the opposite side, carefully press small star-shaped cookies or shortbread into the cream in a line or scattered pattern to mimic stars. Garnish with a mint leaf near the blueberries if desired.

Dust the assembled shortcakes very lightly with confectioners' sugar for a festive look. Serve immediately. Shortcakes are best eaten within 2 hours of assembly to keep the biscuits slightly crisp; any leftover strawberries and whipped cream can be refrigerated separately for up to 24 hours.