Name: Strawberry Shortcake Recipe
Prep time: 20 min
Cook time: 22 min
Total time: 1 h
Cuisine: American
Ingredients: 1 batch Fresh Strawberry Topping (typically strawberries macerated with sugar); 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), chopped; 1 large cold egg; 3/4 cup cold buttermilk; 1-2 tablespoons cold buttermilk or ice water; Butter or oil for greasing pan; 2 cups heavy cream; 1/3 cup powdered sugar; 1 teaspoon vanilla extract

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

Instructions

Step 1: Start by making the Fresh Strawberry Topping. Cover and set aside to thicken. You can serve it at room temperature or chilled.

Step 2: In a large bowl, whisk together 3 cups flour, 1/3 cup granulated sugar, 1 teaspoon kosher salt, and 2 tablespoons baking powder.

Step 3: Chop 3/4 cup cold butter into small chunks using a knife.

Step 4: Add the butter to the flour mixture and cut it in with a pastry cutter until the mixture is crumbly with pea-sized pieces of butter.

Step 5: In a small bowl, whisk the cold egg into 3/4 cup cold buttermilk.

Step 6: Add the buttermilk and egg mixture to the flour mixture and stir with a rubber spatula until a shaggy dough forms. It’s okay if some flour is still visible.

Step 7: Flour your hands and knead the dough a few times in the bowl, working in any loose flour. Add 1 tablespoon cold buttermilk or ice water if the dough feels too dry.

Step 8: Turn the dough onto a floured surface and roll into a 9×13 inch rectangle. Fold it in half, then in quarters, and once more, then pat it gently into a 1 1/4 inch thick rectangle.

Step 9: Dip a 2 1/2 inch biscuit cutter in flour and press straight down to cut shortcakes. Avoid twisting the cutter.

Step 10: Re-roll scraps and cut additional shortcakes.

Step 11: Place shortcakes tightly together in a buttered cast iron skillet or greased 9×9 inch baking pan, allowing them to support each other as they rise.

Step 12: Freeze the pan with dough for about 20 minutes while preheating the oven to 425°F. Cold dough ensures flaky layers.

Step 13: Brush the tops of shortcakes with buttermilk or heavy cream and sprinkle with sugar for a crunchy finish.

Step 14: Bake at 425°F for 18-22 minutes until golden brown and cooked through. Cover with foil if tops brown too quickly.

Step 15: While baking, whip 2 cups heavy cream with 1/3 cup powdered sugar and 1 teaspoon vanilla until soft peaks form. Chill until serving.

Step 16: Assemble the shortcakes warm by slicing in half, layering with strawberries and whipped cream, then topping with the remaining half and more strawberries and cream.

Step 17: To make ahead, freeze unbaked shaped shortcakes sealed for up to 2 months. Bake from frozen at 450°F for 5 minutes, then reduce to 400°F and bake 15 more minutes.

Tips & Variations

Use cold ingredients and chill the dough before baking to achieve tender, flaky layers.

Try adding a splash of lemon juice or a pinch of cinnamon to the strawberry topping for extra flavor.

For a dairy-free version, substitute butter with coconut oil and use coconut cream to whip.

If fresh strawberries are out of season, a berry compote made from frozen berries works well too.

FAQs

Can I make the strawberry topping ahead of time?

Yes, the strawberry topping can be made several hours in advance. Cover and refrigerate to allow the flavors to meld and the topping to thicken.

Why should I avoid twisting the biscuit cutter?

Twisting the cutter seals the dough edges and can prevent the shortcakes from rising properly. Press down straight to help them bake into tender, fluffy biscuits.