why make this recipe
Strawberry Shortcake is a timeless dessert that brings together the fresh taste of strawberries with the rich flavors of whipped cream and buttery biscuit-like shortcakes. It’s easy to make and perfect for any occasion, whether you’re hosting a summer barbecue, celebrating a birthday, or simply treating yourself and your family. The beautiful layers and sweet, juicy strawberries create a delightful experience that’s sure to impress.
how to make Strawberry Shortcake
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
Directions:
- Start by making the Fresh Strawberry Topping.* Cover and set aside to thicken. You can serve it at room temperature or chill it in the fridge.
- To make the shortcake, in a large bowl, add 3 cups of flour, 1/3 cup granulated sugar, 1 teaspoon kosher salt, and 2 tablespoons baking powder. Whisk it together.
- Use a knife to chop 3/4 cup of COLD butter into small chunks.
- Add the butter to the flour mixture and use a pastry cutter to cut the butter into the flour until you have a crumbly mixture, with pieces of butter about the size of a pea.
- In a small bowl or measuring cup, add 3/4 cup COLD buttermilk. Whisk the large egg into the buttermilk.
- Pour the buttermilk and egg mixture into the flour mixture. Use a rubber spatula to stir it together until it forms a shaggy dough. It’s okay if all the flour is not incorporated.
- Dust your hands with flour and knead the dough a few times in the bowl, pressing in any loose flour. If the dough is too dry, add 1 tablespoon of cold buttermilk or ice water.
- Turn the dough onto a floured surface. Roll it into a rectangle about 9×13 inches. It doesn’t need to be perfect. Fold the dough in half, in quarters, and again. Pat it down to smooth the top, using a rolling pin if needed to make a rectangle about 1 and 1/4 inches thick.
- Use a 2 and 1/2 inch biscuit cutter dipped in flour to cut the dough. Press straight down without twisting to ensure they rise properly. Re-roll the scraps to cut out more pieces.
- Place the shortcakes in a buttered cast iron skillet or greased 9×9 inch baking pan, placing them closely together. If possible, freeze the whole pan for about 20 minutes to promote perfect flaky layers. Meanwhile, preheat the oven to 425°F for at least 20 minutes.
- Just before baking, brush the top of each shortcake with buttermilk or heavy cream and sprinkle with sugar.
- Bake at 425°F for about 18-22 minutes, until golden brown. Check that the centers are not gooey by gently splitting one open.
- While the shortcakes are baking, whip the cream. In a large bowl or stand mixer, add 2 cups of cream, 1/3 cup powdered sugar, and 1 teaspoon vanilla. Beat on high speed for 2-5 minutes until thickened and peaks form.
- Assemble the shortcakes while they are warm: split a shortcake, add strawberries and whipped cream, place the other half on top, and finish with more strawberries and whipped cream.
how to serve Strawberry Shortcake
Serve your Strawberry Shortcake immediately after assembling. Place it on a dessert plate and enjoy the layers of fluffy shortcake, juicy strawberries, and rich whipped cream. It makes a lovely presentation and tastes even better when served fresh!
how to store Strawberry Shortcake
If you have leftovers, store the shortcakes, strawberries, and whipped cream separately. Keep the shortcake in an airtight container at room temperature for up to two days. Refrigerate the strawberries and whipped cream for 1-2 days but note that the whipped cream will lose its texture the longer it sits.
tips to make Strawberry Shortcake
- Use cold ingredients for flakier shortcakes.
- Don’t skip the freezing step; it helps develop flaky layers.
- Feel free to adjust the sweetness of the whipped cream based on your taste.
- You can use different berries or a mix of fruits for variety.
variation (if any)
For a twist on the classic recipe, consider adding lemon zest to the shortcake or using flavored whipped cream, such as vanilla bean or almond extract. You could also replace the strawberries with other berries or peaches for a different flavor profile.
FAQs
1. Can I make the shortcake ahead of time?
Yes! You can shape the shortcakes and freeze them before baking. They can be baked straight from the freezer.
2. What is the best way to pick strawberries for this recipe?
Look for strawberries that are bright red, firm, and without bruises. They should have their green hulls intact for freshness.
3. How can I make this recipe gluten-free?
You can substitute all-purpose flour with a 1:1 gluten-free baking flour to make it suitable for gluten-free diets.
Strawberry Shortcake
Ingredients
Fresh Strawberry Topping
- 1 batch Fresh Strawberry Topping Make and set aside to thicken.
Shortcake Ingredients
- 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) Chilled for optimal flakiness.
- 1 large egg (cold)
- 3/4 cup buttermilk (COLD)
- 1-2 tablespoons buttermilk (cold OR ice water) For adjusting dough consistency.
Whipped Cream
- 2 cups heavy cream
- 1/3 cup powdered sugar Adjust based on sweetness preference.
- 1 teaspoon vanilla
Instructions
Prepare Fresh Strawberry Topping
- Make the Fresh Strawberry Topping and set aside to thicken.
Make the Shortcake
- In a large bowl, combine flour, sugar, salt, and baking powder. Whisk together.
- Chop cold butter into small chunks and add to the flour mixture.
- Use a pastry cutter to mix the butter into the flour until crumbly.
- In a small bowl, whisk the egg into the cold buttermilk.
- Pour the buttermilk and egg mixture into the flour mixture and stir until shaggy.
- Knead the dough a few times and adjust with cold buttermilk or ice water if too dry.
- On a floured surface, roll the dough into a rectangle about 9×13 inches.
- Fold the dough and roll again; cut using a 2 and 1/2 inch biscuit cutter.
- Place the shortcakes close together in a buttered skillet and freeze for 20 minutes.
- Preheat the oven to 425°F.
- Brush the tops with buttermilk or cream and sprinkle with sugar.
- Bake for 18-22 minutes until golden brown.
Prepare the Whipped Cream
- In a large bowl, whip the heavy cream, powdered sugar, and vanilla on high speed until thick and peaks form.
Assemble the Shortcake
- While the shortcakes are warm, split one, add strawberries and whipped cream, and top with the other half.
- Finish with more strawberries and whipped cream.
- Serve immediately on a dessert plate.