Description
This classic strawberry shortcake recipe combines moist, flaky shortcakes with fresh strawberries and whipped cream.
Ingredients
Scale
- 280 grams (2 cups) all-purpose flour
- 30 grams (2 tablespoons) granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons kosher salt (Diamond Crystal preferred)
- 113 grams (1/2 cup, chilled) salted butter
- 240 grams (1 cup) whole buttermilk, plus additional for brushing
- 450 grams (1 pound) fresh strawberries
- 73 grams (1/3 cup) turbinado sugar
- 1 teaspoon lemon zest
- 240 grams (1 cup) heavy cream
- 15 grams (1 tablespoon) granulated sugar (for whipped cream)
Instructions
- Step 1: Whisk together the all-purpose flour, baking powder, granulated sugar, and kosher salt in a large bowl until thoroughly combined and homogeneous. This step ensures an even texture in the final shortcakes with no dry ingredient clumps.
- Step 2: Cut the cold salted butter into small cubes. Use a pastry cutter or your fingers to mix the butter into the dry ingredients, working quickly to keep the butter cold. Visible small chunks of butter should remain throughout the mixture to create a flaky texture when baked.
- Step 3: Pour 1 cup of whole buttermilk into the flour and butter mixture. Gently stir with a spatula until the dough just comes together. Avoid over-mixing; the dough should look slightly shaggy and moist but not wet or sticky. This minimal mixing helps keep the shortcakes tender.
- Step 4: Cover the bowl with plastic wrap and place it in the refrigerator for about 30 minutes. Chilling firms the dough, which contributes to a flaky texture during baking.
- Step 5: Turn the chilled dough onto a floured surface. Using a gentle touch, pat the dough into a 1-inch thick layer. Cut into squares or rounds with a sharp knife without twisting to maintain edges. Avoid pressing or squeezing the dough unnecessarily.
- Step 6: Slice the fresh strawberries and combine them with 1/3 cup turbinado sugar and 1 teaspoon grated lemon zest. Adjust sweetness as desired. Allow the mixture to sit for about 15 minutes to macerate and release juice, forming a syrup that enhances moisture and flavor.
- Step 7: Preheat the oven. Place the shaped shortcakes on a baking sheet and brush the tops lightly with buttermilk. Bake for 20 to 25 minutes or until the shortcakes are golden brown with slightly domed tops. If the tops brown too quickly during baking, tent the shortcakes loosely with aluminum foil about 20 minutes in to prevent burning.
- Step 8: Chill a mixing bowl before pouring in the heavy cream. Whip the cream with 1 tablespoon granulated sugar until soft peaks form. For firmer texture, refrigerate the mixing bowl for 10 minutes before whipping.
- Step 9: Split or layer the baked shortcakes. Spoon a generous amount of the macerated strawberries on each, then add a dollop of freshly whipped cream. Serve immediately to retain texture.
Notes
- Room Temperature: Store shortcakes in an airtight container at room temperature for up to 2 days to keep texture and flavor.
- Refrigeration: Place shortcakes in an airtight container in the refrigerator for up to 4 days to prevent moisture loss and maintain freshness.
- Freezing: Wrap each shortcake in plastic wrap and place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- Add 1 tablespoon granulated sugar to strawberries 30 minutes before serving if natural sweetness is insufficient.
- Avoid over-mixing dough by handling gently; about 5–7 turns with your hands is sufficient to combine.
- Use fresh baking powder (replace if older than 6 months) to ensure proper rise.
- If whipped cream is too soft, chill the mixing bowl for 10 minutes before beating for better firmness.
- Visual cues for perfectly baked shortcakes are a light golden color and slightly domed tops, accompanied by a warm kitchen aroma.
- Shortcakes can be warmed gently in an oven preheated to 325°F (160°C) for 5 to 7 minutes before assembling with strawberries and cream.
- Serve strawberry shortcake with a scoop of vanilla ice cream or a dollop of Greek yogurt. A fresh fruit salad complements this dessert as well.
- Add chocolate sauce, berry compote, toasted nuts, or fresh mint leaves as garnishes for additional flavor and presentation appeal.
- Use shortcakes as layers in berry trifles, parfaits, or served in jars for easy summer parties or picnics.
- Substitute raspberries or peaches for strawberries in equal amounts (450 grams / 1 pound) for a different fruit flavor profile. Adjust sweetness accordingly.
- To maintain vegetarian diet compatibility, use standard dairy ingredients as listed; to adapt for vegan diets, substitute butter and heavy cream with plant-based alternatives (not covered in this recipe).
- Choose bright red, plump strawberries with a sweet aroma for optimal natural sweetness and flavor.
- Use unsalted butter to control saltiness in the dough, ensuring it does not overpower the delicate fruit and cream flavors.
- Select a fresh brand of baking powder to achieve a light and fluffy texture in your shortcakes.
- Good quality heavy cream whips better and provides richer texture; avoid ultra-pasteurized types for best results.
Nutrition
- Serving Size: 1 shortcake
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg