Light & Fluffy Strawberry Shortcake Recipe
Equipment
- kitchen scale for best accuracy
- pastry cutter optional
- biscuit cutter 2.75-inch for recipe
- hand mixer for whipped cream
Ingredients
Shortcake Dough:
- 2 ½ c unbleached all-purpose flour, spooned and leveled 315g
- 2 tbsp granulated sugar 25g
- 1 tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ c salted butter, very cold 170g
- ¾ c buttermilk, cold 180g
- 1 tsp vanilla extract
Cream Wash:
- 2 tbsp heavy cream 20g
- 1 tsp water
- 2 tbsp coarse sugar
Strawberry Filling:
- 2 lbs fresh strawberries,sliced 900 g (total for recipe)
- 2-3 tbsp granulated sugar per 1 pound
- 1 tbsp lemon juice per 1 pound
Whipped Cream:
- 2 c heavy cream, cold 480g
- ⅓ c powdered sugar 40g
- 1 tsp vanilla extract
- ¼ tsp xanthan gum optional
Instructions
- Prepare Dry Ingredients: Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Cut in Butter: Cube cold butter and work into flour with a pastry cutter or fingertips until coarse crumbs with pea-sized pieces form.
- Add Wet Ingredients: Mix buttermilk and vanilla; stir into flour mixture until a shaggy dough forms.
- Shape Dough: Pat dough into a ¾-inch thick rectangle (9x10 inches). Fold top down two-thirds, bottom up to meet edge. Roll to flatten dough slightly. Fold rectangle again (in same manner) to form 9 layers total to a scant 1-inch thickness
- Cut Shortcakes: Use a 2.75-inch cutter to cut 7–8 rounds, reroll scraps for 1–2 more (9 total). Place in a 9x9-inch pan, touching.
- Add Topping: Brush with cream mixed with water; sprinkle with coarse sugar.
- Bake: Bake at 400°F (204°C) for 18–22 minutes until golden. Cool 10 minutes in pan, then transfer to a rack.
- Prepare Strawberries: Slice 1 pound strawberries; toss with sugar and lemon juice. Let sit 15–20 minutes. Repeat as needed (up to 2 pounds).
- Make Whipped Cream: Whip cream, powdered sugar, vanilla, and xanthan gum (if using) to soft peaks.
- Assemble: Slice shortcakes in half. Layer with whipped cream and strawberries; replace top. Add more toppings if desired.
Video
Notes
- Storage: Store shortcakes at room temperature for 1–2 days or freeze for 3 months. Refrigerate whipped cream for 2–3 days. Macerate strawberries fresh.
- Stabilizers: See my blog post for xanthan gum alternatives.
Nutrition
Serving: 1shortcake
Servings: 9 shortcakes
Calories:
