Ingredients
For the Fresh & Fluffy Shortcakes:
- 2 cups all-purpose flour, spooned and leveled
- ⅓ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- ¾ cup cold heavy cream (plus 2 tablespoons for brushing)
- 1 tablespoon coarse sugar (like turbinado or demerara) for sprinkling
For the Macerated Strawberries:
- 1 ½ pounds fresh strawberries, hulled and sliced
- ¼ cup granulated sugar (adjust based on sweetness of berries)
- 1 teaspoon fresh lemon juice
For the Whipped Cream:
- 1 ½ cups cold heavy cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Macerate the Berries: In a medium bowl, gently toss the sliced strawberries with ¼ cup granulated sugar and lemon juice. Let sit at room temperature for 20-30 minutes, stirring occasionally, until the berries release their ruby-red juices. This creates a natural syrup.
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, ⅓ cup granulated sugar, baking powder, and salt until well combined.
- Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips (work quickly to keep the butter cold), cut the butter in until the mixture resembles coarse meal with some pea-sized butter lumps remaining. These lumps create flakiness.
- Add the Cream: Make a well in the center and pour in ¾ cup cold heavy cream. Stir with a fork just until the dough comes together. It will be shaggy. Do not overmix, or the shortcakes will be tough.
- Shape the Shortcakes: Turn the dough onto a lightly floured surface. Gently bring it together and pat it into a ¾-inch thick rectangle. For extra flaky layers, fold the dough over itself once or twice. Use a 2.5-inch round biscuit cutter to cut out 6 shortcakes. Press straight down without twisting.
- Bake: Place the shortcakes on the prepared baking sheet, about 2 inches apart. Brush the tops with the remaining 2 tablespoons of heavy cream and sprinkle generously with coarse sugar.
- Bake to Golden Perfection: Bake for 15-18 minutes, or until the shortcakes are golden brown and have risen beautifully. Transfer to a wire rack to cool for at least 10 minutes before assembling.
- Whip the Cream: While the shortcakes cool, place a medium bowl and mixer beaters in the freezer for 5-10 minutes. Pour the cold heavy cream, powdered sugar, and vanilla into the chilled bowl. Beat on medium-high speed until soft peaks form. Be careful not to over-whip.
- Assemble and Serve: Split each warm shortcake in half horizontally. Place the bottom half on a plate, spoon a generous amount of macerated strawberries and their juices over it, and top with a dollop of whipped cream. Place the other half on top and add more berries and cream. Serve immediately.
Notes
- Strawberry Selection: Use ripe, in-season strawberries for the best flavor. Locally grown berries are often sweeter and more flavorful than grocery store varieties.
- Butter is Key: Ensure your butter is very cold. If it softens before baking, chill the shaped shortcakes in the refrigerator for 10-15 minutes before putting them in the oven.
- Make-Ahead Tip: Store each component separately. Shortcakes keep at room temperature for 2 days. Macerated berries and whipped cream keep in the fridge for up to 2 days. Assemble just before serving to prevent sogginess.
- Variation: Try adding a handful of fresh blueberries or raspberries to the strawberry mixture. A dollop of lemon curd under the whipped cream is also delicious.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian