Classic Strawberry Shortcake (Print-Friendly)
Golden flaky shortcake topped with fresh strawberries and homemade whipped cream, just like grandma used to make.
# Ingredients:
→ For the strawberries
01 -
1 batch of Fresh Strawberry Topping (6-8 cups fresh strawberries with 1/2 cup sugar)
→ For the shortcake
02 -
3 cups all purpose flour, spooned and leveled
03 -
1/3 cup granulated sugar
04 -
1 teaspoon kosher salt
05 -
2 tablespoons baking powder
06 -
170 g cold butter (3/4 cup or 1 & 1/2 sticks)
07 -
1 large egg, cold
08 -
180 ml cold buttermilk (3/4 cup)
09 -
1-2 tablespoons cold buttermilk or ice water, for adjusting consistency
→ For the whipped cream
10 -
480 ml heavy cream (2 cups, minimum 36% fat content)
11 -
1/3 cup powdered sugar
12 -
1 teaspoon vanilla extract
# Steps:
01 -
Make the Fresh Strawberry Topping by combining strawberries with sugar. Cover and set aside to thicken. Can be served at room temperature or chilled.
02 -
In a large bowl, whisk together 3 cups flour, 1/3 cup granulated sugar, 1 teaspoon kosher salt, and 2 tablespoons baking powder until well combined.
03 -
Chop the cold butter into small chunks. Add to the flour mixture and use a pastry cutter to incorporate until you have a crumbly mixture with pea-sized butter pieces.
04 -
In a separate container, whisk together the cold buttermilk and egg. Add this mixture to the flour and stir with a rubber spatula to create a shaggy dough. Some dry flour is acceptable at this stage.
05 -
With floured hands, knead the dough a few times in the bowl to incorporate any loose flour. If too dry to come together, add 1 tablespoon of cold buttermilk or ice water.
06 -
Turn the dough onto a floured surface and roll into a rectangle approximately 23x33 cm. Fold the dough in half, then in quarters, then once more to create layers. Pat or gently roll to a thickness of about 3 cm.
07 -
Using a floured 6.5 cm biscuit cutter, cut straight down without twisting. Re-roll scraps and repeat until all dough is used.
08 -
Place shortcakes in a buttered cast iron skillet or greased 23x23 cm square baking pan with sides, positioning them snugly together (touching or about 1 cm apart) to help them rise properly.
09 -
For best results, freeze the prepared shortcakes for 20 minutes while preheating the oven to 220°C for at least 20 minutes.
10 -
Just before baking, brush tops with buttermilk or heavy cream and sprinkle generously with sugar (preferably coarse raw sugar for texture).
11 -
Bake at 220°C for 18-22 minutes until deeply golden brown on top, firm around edges, and beginning to brown on bottoms. If tops brown too quickly, cover with foil for remaining bake time.
12 -
While shortcakes bake, beat heavy cream, powdered sugar, and vanilla on high speed for 2-5 minutes until thick with soft peaks that hold their shape. Refrigerate until ready to serve.
13 -
Split warm shortcakes horizontally, layer with strawberry topping and whipped cream, replace top half, then finish with additional strawberry topping and whipped cream.
# Notes:
01 -
For a simplified version, macerate 6-8 cups fresh strawberries with 1/2 cup sugar for 20 minutes instead of making the cooked strawberry topping.
02 -
To make substitute buttermilk, add 1 teaspoon vinegar or lemon juice to a measuring cup and fill to the 180 ml line with cream (preferred) or half and half. Let sit for 5 minutes before using.
03 -
The shortcakes can be prepared ahead and frozen unbaked for up to 2 months. When ready to use, bake from frozen at 230°C for 5 minutes, then reduce to 200°C for another 15 minutes.