# Strawberry Shortcake

Buttery, flaky biscuit-style shortcakes piled high with macerated strawberries and billowy whipped cream. Summer in every bite.

_Dessert · American_

Prep: 25 min · Cook: 18 min · Total: 43 min · Yields: 6 servings

## Ingredients

- 2 lb fresh strawberries (hulled and sliced)
- ¼ cup granulated sugar (for macerating)
- 2 cups all-purpose flour
- 2 tbsp granulated sugar (for shortcake dough)
- 1 tbsp baking powder
- ½ tsp fine salt
- ½ cup unsalted butter (cold, cut into ½-inch cubes)
- ¾ cup heavy cream (plus more for brushing)
- 1 tsp vanilla extract
- 1 tbsp turbinado sugar (for topping shortcakes)
- 1 ½ cups heavy cream (cold, for whipped cream)
- 2 tbsp powdered sugar

## Instructions

1. Toss the 2 lb sliced strawberries with ¼ cup granulated sugar in a large bowl. Let sit at room temperature for at least 20 minutes, stirring once, until the berries release their juices.
2. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
3. Whisk together the 2 cups flour, 2 tbsp granulated sugar, 1 tbsp baking powder, and ½ tsp salt in a large bowl.
4. Add the ½ cup cold butter cubes to the flour mixture. Using your fingertips or a pastry cutter, work the butter in until the mixture resembles coarse crumbs with some pea-sized pieces remaining — those chunks are what create flaky layers.
5. Stir the 1 tsp vanilla extract into the ¾ cup heavy cream, then pour it into the flour-butter mixture. Stir with a fork just until a shaggy dough comes together; do not overwork it.
6. Turn the dough out onto a lightly floured surface and gently pat it into a ¾-inch-thick round. Use a 2½-inch biscuit cutter to stamp out 6 rounds, pressing straight down without twisting.
7. Place the shortcakes on the prepared baking sheet. Brush the tops with a thin layer of heavy cream and sprinkle each with the 1 tbsp turbinado sugar.
8. Bake for 15–18 minutes, until the tops are golden brown and the edges are set. Transfer to a wire rack and let cool for at least 10 minutes.
9. While the shortcakes cool, beat the 1½ cups cold heavy cream and 2 tbsp powdered sugar with a hand mixer or stand mixer on medium-high speed until soft, billowy peaks form, about 2–3 minutes.
10. Split each shortcake in half horizontally. Spoon a generous portion of macerated strawberries and their juices onto the bottom half, add a large dollop of whipped cream, then set the top half on at a slight angle. Serve immediately.

## Tip

> Keep the butter as cold as possible right up until it hits the dough — if your kitchen is warm, pop the cubed butter in the freezer for 10 minutes before using. Cold fat steaming in the oven is what creates those distinct flaky layers in the shortcake.

Tags: dessert, summer, comfort-food, vegetarian, 30-minute

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Canonical: https://just-recipes.io/recipes/strawberry-shortcake