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Strawberry Shortcake Recipe
Prep Time
35 mins
Cook Time
20 mins
Total Time
55 mins
 

My Strawberry Shortcake is an easy, bakery-style dessert with flaky biscuits, juicy berries, and fresh whipped cream—ready in under an hour.

Course: Dessert
Cuisine: American
Servings: 9 shortcakes
Author: Gemma Stafford
Ingredients
Strawberry Filling
  • 2 cups (16 oz/450 g) fresh strawberries , hulled and quartered
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
Whipped Cream
  • 2 cups (16 fl oz/450 ml) heavy whipping cream , cold
Shortcakes
  • 2 large eggs , at room temperature
  • 1 cup (8 oz/225 g) sour cream
  • 1 teaspoon vanilla extract
  • 2¾ cups (13 oz/380 g) all-purpose flour
  • ¼ cup (2 oz/57 g) granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • ¾ cup (6 oz/170 g) butter , frozen
  • milk , for glazing
  • powdered sugar , for dusting
  • egg wash
Instructions
To Macerate the Strawberries

  1. In a medium bowl, add the strawberries, sugar, and vanilla extract. Stir to coat the strawberries and let the mixture sit at room temperature for 2 hours.

To Prepare the Cream

  1. In a large bowl, using an electric mixer on medium-low speed, whip the heavy cream until it reaches soft peaks. Cover and refrigerate.

To Make the Shortcakes

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.

  2. In a medium bowl, whisk together the eggs, sour cream, and vanilla.

  3. In a large bowl, combine flour, sugar, baking powder and salt. Using the large side of a grater, grate the frozen butter directly into the dry ingredients. Stir to coat in the flour mix.

  4. Add your wet ingredients into the dry and stir until combined. Do not overmix as this will make the shortcakes tough.

  5. On a floured surface gently press down your dough to 1 inch thick. With a round 3 inch cutter cut out your shortcakes.

  6. Transfer the shortcakes to your prepared baking sheet and, using a pastry brush, glaze the tops with egg wash.

  7. Bake for 18-20 minutes or until golden brown. Remove from the oven and allow to cool completely on a wire rack.

To Assemble the Strawberry Shortcakes

  1. Split the shortcakes in half horizontally. Spoon about ½ cup of the macerated strawberries with their juices onto each shortcake bottom. Top with a generous spoonful of chilled whipped cream, and cover with the tops. Dust the shortcakes with icing sugar.

  2. Enjoy with a cup of tea! These shortcakes are best eaten immediately after assembling. For longer storage, keep the shortcakes in an airtight container at room temperature and the strawberries and cream in separate containers in the fridge for up to 2 days and assemble when ready to eat.

    You can refresh the shortcakes in an oven at 300℉ (150℃) for 15 minutes.

Watch the Recipe Video!

Recipe Notes
  • Use other berries or a mixture. You can absolutely add other seasonal berries and fruit to your liking. To do this, just be sure to add them in at the same time as macerating the strawberries.
  • Use very cold cream. This will ensure it whips up perfectly cloud-like cream.
  • Take care not to overwhip your cream. For the best texture, you want soft peaks that just hold their shape.
  • Handle gently. For tender biscuits, use a light touch when working with the dough.
  • Cold butter is key. This is important if you want flaky biscuits. If your dough starts to feel warm or soft, pop it in the fridge briefly before baking.
  • Mix it up. For a bright pop of flavor, mix 2 teaspoons of freshly grated lemon zest into the dough. Or for a gourmet style herbal twist, mix in 1 teaspoon of finely chopped thyme to the biscuit dough.
  • Cut correctly. For biscuits with the perfect rise and shape, press down with your cutter, then pull straight back up. Do not press and turn the cutter!
  • Egg wash the tops only. Brush the egg wash only on the biscuit tops. Wash on the sides of the biscuits could interfere with them rising.