Description
This classic Strawberry Shortcake recipe features tender, buttery shortcakes layered with fresh, sweet strawberry topping and homemade whipped cream. Perfectly golden and flaky, the shortcakes are baked to perfection and combined with luscious strawberries and fluffy cream for a delicious, timeless dessert ideal for any occasion.
Ingredients
Scale
Fresh Strawberry Topping
- 1 batch of Fresh Strawberry Topping (prepared separately, typically fresh strawberries macerated with sugar)
Shortcake
- 3 cups all purpose flour, spooned and leveled
- 1/3 cup granulated sugar
- 1 teaspoon kosher salt
- 2 tablespoons baking powder
- 3/4 cup cold butter (1 & 1/2 sticks), cut into small chunks
- 1 large cold egg
- 3/4 cup cold buttermilk
- 1-2 tablespoons cold buttermilk or ice water (as needed)
Whipped Cream
- 2 cups heavy cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare Strawberry Topping: Begin by making your fresh strawberry topping as per your preferred recipe, typically involving macerating fresh strawberries with some sugar to release juices. Cover and set aside to thicken while you prepare the shortcakes.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, kosher salt, and baking powder. Stir to evenly distribute all ingredients.
- Incorporate Butter: Chop the cold butter into small chunks, then use a pastry cutter or your fingers to cut the butter into the flour mixture until the texture becomes crumbly with pea-sized bits of butter visible.
- Add Wet Ingredients: Whisk together the cold egg and cold buttermilk in a separate bowl. Pour this mixture into the flour and butter crumbs to create a shaggy dough. Add extra buttermilk or ice water, one tablespoon at a time, if the dough feels too dry.
- Knead Dough: Lightly knead the dough a few times in the bowl just until it comes together. Avoid overworking it to keep the shortcakes tender.
- Shape Dough: Turn the dough onto a lightly floured surface and roll it into a rectangle. Fold the dough over itself, then pat into a rectangle about 1 1/4 inches thick to build layers.
- Cut Shortcakes: Use a biscuit cutter to cut out rounds from the dough without twisting the cutter to help the shortcakes rise evenly.
- Arrange and Chill: Place the cut shortcakes snugly together in a greased baking pan. Freeze them for 20 minutes to help maintain their shape during baking.
- Preheat Oven: While the shortcakes chill, preheat your oven to 425°F (220°C).
- Prepare for Baking: Brush the tops of the shortcakes with cold buttermilk and sprinkle a little sugar on top to add sweetness and encourage browning.
- Bake: Bake in the preheated oven for 18-22 minutes or until golden brown and cooked through.
- Make Whipped Cream: While the shortcakes bake, whip the heavy cream with powdered sugar and vanilla extract until soft to stiff peaks form.
- Assemble Shortcakes: Serve the warm shortcakes layered with the fresh strawberry topping and dollops of homemade whipped cream for a delightful and classic dessert.
Notes
- Use cold butter and liquids for flaky shortcakes.
- Do not overwork the dough to keep the texture tender.
- Chilling the shaped shortcakes before baking helps them rise better.
- For a lighter topping, chill the whipped cream but do not overwhip to avoid butter formation.
- Fresh strawberries can be macerated with a tablespoon or two of sugar to enhance sweetness and juiciness.
- Shortcakes are best served the day they are made for optimal freshness.
