Light & Fluffy Strawberry Shortcake Recipe

This Strawberry Shortcake Recipe delivers flaky, tender shortcakes topped with juicy strawberries and stable whipped cream. Light, not too sweet, and perfect for summer!

Course Dessert

Cuisine American

Keyword shortcake, spring, strawberry

Prep Time 20

Cook Time 22

Total Time 42

Servings shortcakes

Ingredients

Shortcake Dough:

2 ½ c. all-purpose flour 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. cold buttermilk 180g
1 tsp vanilla extract

Cream Wash:

2 tablespoons 20g heavy cream
1 teaspoon 1g water
2 tablespoons 25g coarse sugar

Strawberry Filling:

2 lbs fresh strawberries,sliced 900 g (total for recipe)
2 -3 Tbsp granulated sugar per 1 pound
1 Tbsp 15g 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.
Tools: A 2.75-inch cutter or canning jar works great. A scale ensures accuracy!

Nutrition

Serving: 1shortcake