Strawberry Shortcake (Printable version)
Golden shortcakes topped with sweet strawberries and fresh whipped cream—a classic summery treat perfect for gatherings.
# What you'll need:
→ Strawberries
01 - 1 lb fresh strawberries, hulled and sliced
02 - 1/3 cup granulated sugar
→ Shortcakes
03 - 2 cups all-purpose flour
04 - 1/4 cup granulated sugar
05 - 2 tsp baking powder
06 - 1/2 tsp baking soda
07 - 1/2 tsp salt
08 - 1/2 cup cold unsalted butter, cut into cubes
09 - 3/4 cup cold buttermilk
10 - 1 tsp vanilla extract
→ Whipped Cream
11 - 1 cup heavy whipping cream
12 - 2 tbsp powdered sugar
13 - 1 tsp vanilla extract
# Directions:
01 - Combine the sliced strawberries and granulated sugar in a mixing bowl. Stir thoroughly and set aside for at least 20 minutes to allow the berries to release their natural juices.
02 - Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
03 - In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until evenly distributed.
04 - Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter in until the mixture resembles coarse crumbs with pea-sized pieces remaining.
05 - Pour in the cold buttermilk and vanilla extract, stirring gently just until the dough comes together. Avoid overmixing to keep the shortcakes tender.
06 - Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick round. Using a biscuit cutter, cut out 6 rounds and arrange them on the prepared baking sheet.
07 - Bake for 12 to 15 minutes, or until the tops are golden brown. Transfer to a wire rack and let cool completely.
08 - In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract with an electric mixer or whisk until soft peaks form.
09 - Split each cooled shortcake in half horizontally. Spoon the macerated strawberries and their juices generously over the bottom half. Add a dollop of whipped cream, then place the top half of the shortcake. Finish with additional berries and whipped cream as desired. Serve immediately.
# Expert Tips:
01 -
- The shortcakes come out tender and golden with almost no fuss, and they make your whole kitchen smell like a bakery.
- Macerated strawberries create their own syrup, so you never need a sauce from a jar.
- It assembles in under an hour and looks like you spent all day.
02 -
- If your butter is not cold the shortcakes will spread flat instead of puffing up, so chill it until you are ready.
- Macerating the strawberries for less than 20 minutes leaves you with dry berries and no syrup, so patience is a real ingredient here.
- The assembled shortcakes soften quickly, so serve them within an hour for the best texture contrast.
03 -
- Freeze your butter for fifteen minutes before cutting it in and the biscuits will be noticeably flakier.
- A sprinkle of coarse sugar on top of each shortcake before baking adds a satisfying crunch that no one expects.