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Strawberry Shortcake Recipe

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4.2 from 4 reviews

This classic Strawberry Shortcake recipe features tender, flaky homemade shortcakes paired with juicy macerated strawberries and light, fluffy whipped cream. Perfect for celebrating fresh seasonal strawberries, this dessert combines the buttery richness of the biscuits with sweet, vibrant berries and luscious cream for a truly delightful treat.

  • Total Time: 55 minutes
  • Yield: 8 servings

Ingredients

Shortcakes

  • 3 ¼ cups (390 grams) all-purpose flour
  • 1/4 cup (50 grams) white sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 cup (227 grams) unsalted butter, very cold and shredded
  • 1 cup + 2 tablespoons (270 grams) cold buttermilk
  • 1 teaspoon vanilla bean paste
  • 2 tablespoons heavy cream (for brushing)
  • 1 tablespoon coarse sugar (for sprinkling)

Strawberries

  • 6 cups strawberries, washed, hulled and quartered
  • 1/4 cup (50 grams) white sugar

Whipped Cream

  • 1 ¼ cups (290 grams) heavy cream
  • 1 teaspoon vanilla bean paste
  • 1 teaspoon confectioners’ sugar

Instructions

  1. Prepare the Baking Sheet: Line a large baking sheet with parchment paper and set aside.
  2. Mix Dry Ingredients: In a food processor, combine flour, sugar, baking powder, salt, and baking soda by pulsing multiple times until well mixed. Alternatively, whisk the dry ingredients together in a large bowl.
  3. Add Butter: Replace the blade with the grating or shredding attachment on the processor and shred the very cold butter into the bowl. Then replace the blade and pulse a few times to distribute the butter evenly into the dry ingredients. Alternatively, shred the butter using a box grater and toss into the dry mix.
  4. Combine Wet Ingredients: Stir vanilla bean paste into the cold buttermilk. Slowly drizzle this mixture into the dry ingredients while tossing gently with a fork to combine.
  5. Form the Dough: Use your hands to knead the mixture lightly in the bowl until a shaggy dough that holds together forms.
  6. Roll and Fold: Turn the dough onto a floured surface. Roll and pat into a 1-inch thick rectangle. Fold the dough into thirds, then roll and pat out again to about 1-inch thickness.
  7. Cut Shortcakes: Use a 3-inch round cookie cutter to cut the shortcakes and transfer them to the prepared baking sheet. Gather scraps and repeat rolling and cutting.
  8. Chill Dough: Place the baking sheet with shortcakes in the refrigerator to chill for 30 minutes.
  9. Preheat Oven: Set oven to 400°F (204°C) while preparing the strawberry filling and whipped cream.
  10. Prepare Shortcakes for Baking: Remove chilled shortcakes, brush tops with heavy cream, and sprinkle with coarse sugar.
  11. Bake: Bake shortcakes for 20-22 minutes until tops are golden and bottoms look browned.
  12. Macerate Strawberries: Toss strawberries with sugar in a large bowl. Refrigerate for 30 minutes to macerate.
  13. Make Whipped Cream: In a separate bowl, whisk together heavy cream, confectioners’ sugar, and vanilla bean paste until medium peaks form. Keep refrigerated.
  14. Assemble Shortcakes: While still warm, split shortcakes in half horizontally.
  15. Layer: Fill with macerated strawberries, including some of the syrup, and top with whipped cream.
  16. Serve: Serve immediately for the best fresh flavor and texture.

Notes

  • For best results, ensure butter and buttermilk are very cold to create flaky shortcakes.
  • You can substitute vanilla bean paste with vanilla extract if unavailable.
  • Macerating strawberries for at least 30 minutes enhances their natural sweetness and flavor.
  • Use a sharp knife to split shortcakes if you don’t have a cookie cutter.
  • Shortcakes are best served fresh the same day but can be stored chilled and gently reheated.
  • Author: Olivia
  • Prep Time: 25 minutes
  • Cook Time: 22 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/strawberry-shortcake-recipe/