Strawberry Shortcake Recipe

cut strawberry shortcake on a white plate with a fork.

5 from 1 vote

Strawberry shortcake is a delightful combination of buttery, fresh, and creamy flavors that's not too heavy for warm summer nights.

Step-by-step photos can be seen below the recipe card.

Prep Time30

Cook Time20

Total Time50

Course: Dessert

Cuisine: American

Servings: shortcakes

Author: Laurel Perry

Equipment

Kitchen Scale (optional)
Baking Sheet
Hand Mixer

Ingredients

For the Berries

2 pounds strawberries 907 grams; hulled, quartered, and divided
⅓ cup granulated sugar 67 grams

For the Shortcakes

3 cups all-purpose flour 360 grams
¼ cup granulated sugar 50 grams
2 tablespoons baking powder 8 grams
1 teaspoon kosher salt 3 grams
¾ cup unsalted butter 170 grams; cold and cut into small pieces (1½ sticks)
1⅓ cups heavy cream 303 grams; cold, plus more for brushing the shortcakes
1 teaspoon pure vanilla extract 4 grams
Turbinado sugar optional, for sprinkling

For the Whipped Cream

1½ cups heavy cream 341 grams
3 tablespoons granulated sugar 38 grams
½ teaspoon pure vanilla extract 2 grams

Instructions

Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
Add half of the strawberries and sugar to a large bowl. Mash the strawberries into a chunky sauce. Stir in the remaining berries and set aside in the fridge as you make the shortcakes.
2 pounds strawberries, ⅓ cup granulated sugar
In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3 cups all-purpose flour, ¼ cup granulated sugar, 2 tablespoons baking powder, 1 teaspoon kosher salt
Add in the butter and use a pastry cutter to cut the butter into the flour. The mixture will be crumbly and the largest pieces should be the size of peas.
¾ cup unsalted butter
In a liquid measuring cup, stir together the heavy cream and vanilla extract.
1⅓ cups heavy cream, 1 teaspoon pure vanilla extract
Pour the liquid into the dry and stir with a spoon or spatula. The dough will be very shaggy chunks of butter - this is good.
With floured hands, form the dough into 8 balls (about 112 grams per ball). They will be lumpy and not smooth. Place them on the prepared baking sheet.
Brush each ball with heavy cream and sprinkle on some turbinado sugar. Bake for 15-20 minutes or until they are golden. Let the biscuits cool while you make the whipped cream.
Turbinado sugar
Using a hand mixer, whip all the whipped cream ingredients until soft peaks form.
1½ cups heavy cream, 3 tablespoons granulated sugar, ½ teaspoon pure vanilla extract
To assemble, cut each shortcake in half and place the bottom half of your serving plate. Top with berries, a dollop of whipped cream, the top of the shortcake, more cream and more berries. Serve and enjoy!

Notes

If your strawberries are large, you may want to slice rather than quarter them.

Storage: Store the shortcakes and strawberries in separate airtight containers. The shortcake will keep at room temperature for up to 2 days, in the fridge for up to 4 days, or in the freezer for up to 3 months. The strawberries will keep in the fridge for up to 4 days. Make fresh whipped cream before serving.

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