Classic Strawberry Shortcake – Flaky, Sweet, and Irresistible
This classic Strawberry Shortcake features golden, flaky shortcakes topped with fresh strawberries and a mountain of whipped cream. Just like grandma used to make!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 9 servings
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the strawberries: 1 batch of Fresh Strawberry Topping*
- 3 cups all-purpose flour, spooned and leveled
- 1/3 cup granulated sugar
- 1 teaspoon kosher salt
- 2 tablespoons baking powder
- 3/4 cup cold butter (1 1/2 sticks)
- 1 large egg, cold
- 3/4 cup cold buttermilk**
- 1-2 tablespoons buttermilk or ice water, cold
- For the whipped cream: 2 cups heavy cream***
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Make Fresh Strawberry Topping and set aside.
- In a large bowl, whisk together flour, sugar, salt, and baking powder.
- Chop cold butter into small chunks and cut into flour mixture until crumbly.
- Whisk egg into cold buttermilk, then stir into flour mixture to form shaggy dough.
- Knead a few times, adding cold buttermilk or water if needed. Roll dough into rectangle, fold, and roll to 1 1/4 inch thick.
- Use a floured 2 1/2 inch biscuit cutter to cut shortcakes. Re-roll scraps and repeat.
- Place shortcakes in buttered skillet or pan, about 1/2 inch apart. Freeze 20 minutes if possible.
- Brush tops with buttermilk or cream and sprinkle with sugar.
- Bake at 425°F for 18-22 minutes until golden brown and firm.
- Beat cream with powdered sugar and vanilla until stiff peaks form for whipped cream.
- Assemble shortcakes: split, top with strawberries and whipped cream, then top with the other half and more topping.
Notes
- *You can macerate 6–8 cups strawberries with 1/2 cup sugar as a shortcut.
- **Cheater buttermilk: add 1 tsp vinegar or lemon juice to cream or half-and-half to make 3/4 cup.
- ***Use cream with highest fat content for best whipped cream.
- Make-ahead: Freeze shaped shortcakes up to 2 months. Bake from frozen by starting at 450°F for 5 minutes, then lower to 400°F for 15 minutes.