Few desserts are as timeless and delightful as strawberry shortcake. A perfect balance of crumbly, buttery goodness, lightly sweetened cream, and juicy, fresh strawberries, this dessert is as satisfying to make as it is to eat. Whether you're hosting a summer gathering or just craving something sweet, this homemade strawberry shortcake recipe is guaranteed to impress.
Ingredients
Here’s what you’ll need to create this classic dessert:
For the Shortcakes:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 3/4 cup heavy cream (plus extra for brushing)
- 1 large egg
For the Strawberry Filling:
- 1 pound fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 teaspoon fresh lemon juice
For the Whipped Cream:
- 1 cup heavy cream, chilled
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
Step 1: Prepare the Strawberries
- Wash, hull, and slice the strawberries.
- Toss them in a bowl with the granulated sugar and lemon juice.
- Allow them to macerate for at least 30 minutes at room temperature. This will release their juices and make them extra flavorful.
Step 2: Make the Shortcakes
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Using a pastry cutter or your fingertips, work the cold butter into the dry ingredients until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together the heavy cream and egg. Pour the mixture into the dry ingredients and stir until just combined (don’t overmix!).
- Turn the dough out onto a lightly floured surface and gently pat it into a rectangle about 1 inch thick. Use a round cutter (about 3 inches in diameter) to cut out shortcakes. Re-roll the scraps to make additional shortcakes.
- Place the shortcakes onto the prepared baking sheet, spacing them slightly apart. Brush the tops with a bit of heavy cream for a golden finish.
- Bake for 12-15 minutes, or until the shortcakes are golden brown. Allow them to cool slightly on a wire rack.
Step 3: Whip the Cream
- Using a handheld mixer or a stand mixer fitted with the whisk attachment, beat the chilled heavy cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overwhip.
Step 4: Assemble the Strawberry Shortcakes
- Carefully slice the shortcakes in half horizontally.
- Spoon a generous helping of the macerated strawberries (and their juices) onto the bottom half.
- Add a dollop (or two) of whipped cream.
- Place the top half of the shortcake over the cream, and finish with more strawberries and cream if desired.
Tips for Success
- Choose ripe strawberries for the best flavor. If strawberries are out of season, you can add a touch more sugar to enhance their sweetness.
- Handle the dough gently; overworking it can make your shortcakes tough.
- Serve immediately after assembling to enjoy the shortcakes at their flakiest and the cream at its fluffiest.
Why You'll Love This Recipe
This strawberry shortcake strikes the perfect balance between the richness of the shortcake, the airy lightness of the whipped cream, and the fresh, juicy sweetness of strawberries. It’s simple yet elegant, and it’s guaranteed to be the star of any occasion.
Now it’s time to get baking! Gather your ingredients, savor the process, and enjoy every bite of this classic dessert. Happy cooking!
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