Go Back

Strawberry Shortcake

This recipe outlines how to make classic strawberry shortcake. It involves macerating fresh strawberries, preparing and baking individual shortcakes, and then layering the cooled shortcakes with the juicy berries and freshly whipped cream. It's a simple yet elegant dessert perfect for highlighting peak-season strawberries.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 1 hour 10 minutes
Course Snack
Cuisine American
Servings 6 people
Calories 648.1 kcal

Equipment

  • 1 Medium Bowl For mixing dry ingredients and dough
  • 1 Sifter Or fine-mesh sieve
  • 1 8-inch Square Pan
  • 1 Wire Rack For cooling shortcake
  • 1 Whisk Or electric mixer for whipped cream

Ingredients
  

Main

  • 1 1/2 pounds strawberries stemmed and quartered
  • 5 tablespoons sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 2 tablespoons sugar
  • 3/4 teaspoon salt
  • 1 1/2 cups heavy cream
  • Whipped Cream recipe follows
  • 1 1/2 cups heavy cream chilled
  • 3 tablespoons sugar
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon freshly grated lemon zest

Instructions
 

  • Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.
  • Preheat the oven to 400 degrees F.
  • Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.
  • Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.
  • Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.

Notes

Ensure all ingredients, especially the heavy cream for whipped cream, are well chilled for best results. When mixing the shortcake dough, handle it minimally to prevent gluten development, resulting in a tender crumb. Sifting the dry ingredients incorporates air and prevents lumps. For the whipped cream, whip just until medium-stiff peaks form; overwhipping can turn it grainy. Allow the shortcake to cool slightly before cutting and splitting; too hot and it might crumble. The macerated strawberries should release plenty of juice; don't discard it, spoon it over the shortcake too. For extra flavor, a touch of vanilla or a splash of orange liqueur can be added to the strawberries. Serve immediately after assembly for the best texture contrast.