Secret to the best 15-Min Strawberry Shortcake
Bake the perfect Strawberry Shortcake! Our easy homemade recipe uses fresh berries for a classic summer dessert. Discover the simple steps.
Ingredients
- 2 cups all-purpose flour
- ¼ cup granulated sugar (for shortcakes)
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons cold unsalted butter cubed
- ¾ cup heavy cream (plus extra for brushing)
- 1.5 lbs fresh strawberries hulled and sliced
- ¼ cup granulated sugar (for strawberries)
- 1 pint heavy cream (for whipped cream), very cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- 1. Prepare Strawberries: In a medium bowl, gently toss the hulled and sliced strawberries with 1/4 cup of granulated sugar. Let them sit at room temperature for at least 15 minutes while you prepare the shortcakes. This allows the berries to release their juices, creating a delicious syrup.
- 2. Preheat Oven & Prep Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 3. Make Shortcake Dough: In a large mixing bowl, whisk together the all-purpose flour, 1/4 cup granulated sugar, baking powder, and salt. Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
- 4. Add Cream & Form Dough: Pour 3/4 cup of heavy cream into the flour mixture. Stir gently with a fork or spatula until just combined. Be careful not to overmix, as this can make the shortcakes tough. The dough will be shaggy.
- 5. Shape & Bake Shortcakes: Turn the dough out onto a lightly floured surface. Gently pat it into a 3/4-inch thick circle or rectangle. Using a 3-inch biscuit cutter, cut out 4-6 shortcakes. Gather the scraps, re-pat, and cut any remaining shortcakes. Place the shortcakes on the prepared baking sheet. Brush the tops with a little extra heavy cream for a golden finish. Bake for 12-15 minutes, or until golden brown and cooked through.
- 6. Whip Cream: While the shortcakes are baking, in a clean, cold medium bowl, combine the very cold heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer on medium-high speed until firm peaks form. Be careful not to overbeat.
- 7. Assemble Shortcakes: Once the shortcakes are baked, let them cool slightly on a wire rack. Slice each shortcake in half horizontally. Place the bottom half on a serving plate, spoon a generous amount of sweetened strawberries over it, top with a dollop of whipped cream, and then add the top half of the shortcake. Garnish with more strawberries and whipped cream if desired. Serve immediately and enjoy!
Notes
For the best results, ensure your butter and cream are very cold for the shortcakes; this helps create a flaky texture. Do not overmix the shortcake dough. If you don't have a biscuit cutter, you can simply cut the dough into squares with a knife. For a tangy twist, add a squeeze of lemon juice to your macerated strawberries.
