Description
This classic Strawberry Shortcake recipe features tender, flaky shortcakes paired with sweet macerated strawberries and fluffy homemade whipped cream. Perfectly balanced with a hint of vanilla and a touch of sugar, this dessert is a delightful celebration of fresh strawberries and comforting baked goods, ideal for spring and summer gatherings.
Ingredients
Scale
Strawberries and Sauce
- 2 pounds strawberries (907 grams; hulled, quartered, and divided)
- â…“ cup granulated sugar (67 grams)
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)
- 1â…“ cups heavy cream (303 grams; cold, plus more for brushing the shortcakes)
- 1 teaspoon pure vanilla extract (4 grams)
- Turbinado sugar (optional, for sprinkling)
Whipped Cream
- 1½ cups heavy cream (341 grams)
- 3 tablespoons granulated sugar (38 grams)
- ½ teaspoon pure vanilla extract (2 grams)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside to prepare for baking the shortcakes.
- Macerate Strawberries: In a large bowl, combine half of the strawberries with â…“ cup granulated sugar. Mash them gently to create a chunky strawberry sauce. Stir in the remaining fresh strawberries, then refrigerate this mixture while you prepare the shortcakes.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, ¼ cup granulated sugar, baking powder, and kosher salt to evenly distribute all the dry ingredients.
- Cut in Butter: Add the cold, cubed butter to the dry ingredients. Use a pastry cutter to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
- Combine Wet Ingredients: In a liquid measuring cup, stir together 1â…“ cups cold heavy cream and 1 teaspoon vanilla extract.
- Form Dough: Pour the cream mixture into the dry ingredients. Stir gently with a spoon or spatula until the dough just comes together, remaining shaggy with chunks of butter visible.
- Shape Shortcakes: With floured hands, divide the dough into 8 equal portions (about 112 grams each) and form each into a ball. The dough balls will be lumpy rather than smooth. Place them on the prepared baking sheet.
- Prepare for Baking: Brush each dough ball with additional heavy cream and sprinkle turbinado sugar on top if desired, for a sweet, crunchy finish.
- Bake Shortcakes: Bake in the preheated oven for 15 to 20 minutes, until the shortcakes are golden brown on top. Remove from the oven and allow to cool while preparing the whipped cream.
- Make Whipped Cream: Using a hand mixer, whip 1½ cups heavy cream with 3 tablespoons granulated sugar and ½ teaspoon vanilla extract until soft peaks form.
- Assemble Shortcakes: Slice each shortcake in half horizontally. Place the bottom half on a serving plate, then top with a generous spoonful of strawberries and a dollop of whipped cream. Add the top half of the shortcake, followed by more whipped cream and strawberries. Serve immediately and enjoy.
Notes
- For best results, use cold butter and cream to ensure flaky shortcakes.
- Macerating strawberries brightens their flavor and releases natural juices for a delicious sauce.
- Turbinado sugar adds a crunchy texture and subtle caramel flavor on top of the shortcakes when baked.
- Whip the cream until soft peaks form to avoid overwhipping and turning it into butter.
- Shortcakes are best eaten the day they are made for optimal freshness and texture.
- You can substitute the vanilla extract with almond extract for a different flavor profile.
