1 lb fresh strawberries, hulled and sliced
3–4 tbsp granulated sugar (adjust depending on sweetness of strawberries)
2 cups all-purpose flour
¼ cup granulated sugar
1 tbsp baking powder
½ tsp salt
½ cup cold unsalted butter, cubed
⅔ cup whole milk (plus extra for brushing)
1 tsp vanilla extract
1 tsp vanilla extract
1 cup heavy whipping cream
2 tbsp powdered sugar
In a medium bowl, toss sliced strawberries with granulated sugar.
Let sit for at least 30 minutes to release their juices and become sweet and syrupy.
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Cut in the cold butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs.
Stir in milk and vanilla until just combined (do not overmix).
Turn dough onto a lightly floured surface and gently pat into a 1-inch thick circle.
Cut out rounds using a biscuit cutter or glass and place them on the prepared baking sheet.
Brush tops lightly with a little milk and sprinkle with extra sugar if desired.
Bake for 12–15 minutes, or until golden brown. Let cool slightly.
In a cold bowl, whip heavy cream, powdered sugar, and vanilla until soft peaks form.
Split the shortcakes in half. Layer the bottom half with strawberries and their juices, top with a generous dollop of whipped cream, and finish with the top half of the biscuit.
Add extra strawberries and cream on top if you like.
Use super cold butter to make the shortcakes extra flakey – the pockets of butter will make up the layers
Don’t over mix the dough or they can turn out really tough
Test the sweetness of your strawberries first – you may find you need less sugar when macerating.
Best served fresh and warm, but you can top with:
Mint leaves
Dusting of powdered sugar
Extra strawberries
Q: Can I make this recipe with frozen strawberries?
A: Fresh strawberries are always going to be best for a shortcake but if you’re short on time you can use frozen strawberries once thawed. Just make sure to drain off some of the liquid as you don’t want soggy shortcake!
Q: Can I make the shortcakes ahead of time?
A: Absolutely! Bake, then cool them and store in an airtight container for up to 1 day. If you want to eat the shortcake warm, reheat before you assemble them.
We hope that this will become a summer fave for you!
This post shows you how to make strawberry shortcake.