Introduction

Strawberry shortcake is a classic, delightful dessert perfect for showcasing fresh, juicy strawberries. This recipe combines tender, flaky shortcakes with sweetened strawberries and fluffy whipped cream for a treat that’s as beautiful as it is delicious.

A close-up of a two-layer strawberry shortcake on a white marbled surface, with the bottom layer showing a light golden biscuit base that looks soft and crumbly. The middle layer is thick white cream with sliced bright red strawberries glistening with juice on top of it. The top biscuit layer sits above the strawberries and cream, topped with more sliced strawberries and a dollop of white whipped cream. Some strawberry juice drips slightly down the sides, adding a fresh, juicy look. In the blurred background, fresh whole strawberries are visible, highlighting the dessert’s fresh ingredients. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 batch of Fresh Strawberry Topping*
3 cups all purpose flour (spooned and leveled)
1/3 cup granulated sugar
1 teaspoon kosher salt
2 tablespoons baking powder
3/4 cup butter (COLD, 1 & 1/2 sticks)
1 large egg (cold)
3/4 cup buttermilk** (COLD)
1-2 tablespoons buttermilk (cold OR ice water)
2 cups heavy cream***
1/3 cup powdered sugar
1 teaspoon vanilla

Instructions

Step 1: Start by making the Fresh Strawberry Topping. Cover and set aside to thicken. You can serve it room temperature or chilled.
Step 2: In a large bowl, whisk together 3 cups flour, 1/3 cup granulated sugar, 1 teaspoon kosher salt, and 2 tablespoons baking powder.
Step 3: Chop 3/4 cup cold butter into small chunks using a knife.
Step 4: Add the butter to the flour mixture and cut it in with a pastry cutter until the mixture is crumbly with pea-sized butter pieces.
Step 5: In a small bowl, whisk 1 large cold egg into 3/4 cup cold buttermilk.
Step 6: Pour the buttermilk and egg mixture into the flour mixture and stir with a rubber spatula until a shaggy dough forms. Some flour may remain unincorporated.
Step 7: Flour your hands and knead the dough a few times in the bowl, pressing in loose flour. If too dry, add 1 tablespoon cold buttermilk or ice water to bring the dough together.
Step 8: Turn the dough onto a floured surface and roll into a rectangle about 9×13 inches. Fold the dough in half, then in quarters, and once more. Pat or roll gently into a 1 and 1/4 inch thick rectangle.
Step 9: Dip a 2 and 1/2 inch biscuit cutter in flour and cut the dough without twisting, pushing straight down.
Step 10: Re-roll scraps and repeat cutting.
Step 11: Place the shortcakes close together in a buttered cast iron skillet or greased 9×9 inch pan. They should be touching or about 1/2 inch apart to help them rise upright.
Step 12: Freeze the pan of shaped shortcakes for 20 minutes to help create flaky layers. Meanwhile, preheat the oven to 425°F for at least 20 minutes.
Step 13: Brush the tops of the shortcakes with buttermilk or heavy cream and sprinkle generously with sugar for a golden crust.
Step 14: Bake at 425°F for 18-22 minutes until the tops are deep golden brown and edges are firm. If tops brown too fast, cover with foil for the last few minutes.
Step 15: While baking, beat 2 cups heavy cream with 1/3 cup powdered sugar and 1 teaspoon vanilla on high speed until stiff peaks form, about 2-5 minutes. Keep refrigerated.
Step 16: Assemble warm shortcakes by splitting them in half, topping with strawberries and whipped cream, then adding the top half and more strawberries and cream.
Step 17: For make-ahead, freeze unbaked shortcakes for up to 2 months. Bake frozen at 450°F for 5 minutes, then lower to 400°F for 15 minutes.

Tips & Variations

Use cold ingredients and chill the dough before baking to achieve flaky layers.
For added flavor, brush shortcakes with heavy cream mixed with a touch of vanilla.
Try adding lemon zest to the strawberry topping for a fresh twist.
Substitute buttermilk with regular milk plus 1 tablespoon vinegar if needed.

Storage

Store leftover shortcakes in an airtight container at room temperature for up to 2 days or freeze unbaked dough shapes for up to 2 months. Whipped cream and strawberry topping should be kept refrigerated and used within 2 days. Reheat shortcakes gently in a warm oven before serving.

How to Serve

A close-up view of a small cake with three layers: the bottom layer is golden-brown and crumbly, the middle layer is a thick, light beige sponge cake with a soft texture, and the top layer is a smooth, white whipped cream topped with bright red sliced strawberries that glisten with juice. The cake sits on a piece of parchment paper on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the topping?

While fresh strawberries are best, you can use frozen ones if thawed and drained well to avoid excess liquid making the topping watery.

How do I know when the shortcakes are fully baked?

They should be golden brown on top, firm to the touch around the edges, and cooked through in the center. If unsure, gently split one to check for any raw dough.