Dessertsbiggerbolderbaking4.8
Strawberry Shortcake Recipe
My Strawberry Shortcake is an easy, bakery-style dessert with flaky biscuits, juicy berries, and fresh whipped cream—ready in under an hour.
👥 9 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 35 min🔥 Cook: 20 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- baking sheet
- oven
- whisk
- grater
📝 Preparation Steps
1
To Macerate the Strawberries
2
In a medium bowl, add the strawberries, sugar, and vanilla extract. Stir to coat the strawberries and let the mixture sit at room temperature for ⏱️ 2 hours.
(16 oz/450 g) fresh strawberries (, hulled and quartered)2 cupsvanilla extract1 teaspoon(16 fl oz/450 ml) heavy whipping cream (, cold)2 cups(8 oz/225 g) sour cream1 cup
3
To Prepare the Cream
4
In a large bowl, using an electric mixer on medium-low speed, whip the heavy cream until it reaches soft peaks. Cover and refrigerate.
5
To Make the Shortcakes
6
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
7
In a medium bowl, whisk together the eggs, sour cream, and vanilla.
(16 oz/450 g) fresh strawberries (, hulled and quartered)2 cups(16 fl oz/450 ml) heavy whipping cream (, cold)2 cupslarge eggs (, at room temperature)2(8 oz/225 g) sour cream1 cup
8
In a large bowl, combine flour, sugar, baking powder and salt. Using the large side of a grater, grate the frozen butter directly into the dry ingredients. Stir to coat in the flour mix.
(16 oz/450 g) fresh strawberries (, hulled and quartered)2 cups(16 fl oz/450 ml) heavy whipping cream (, cold)2 cups(8 oz/225 g) sour cream1 cupbaking powder4 teaspoonssalt1 teaspoon
9
Add your wet ingredients into the dry and stir until combined. Do not overmix as this will make the shortcakes tough.
10
On a floured surface gently press down your dough to 1 inch thick. With a round 3 inch cutter cut out your shortcakes.
11
Transfer the shortcakes to your prepared baking sheet and, using a pastry brush, glaze the tops with egg wash.
(16 oz/450 g) fresh strawberries (, hulled and quartered)2 cups(16 fl oz/450 ml) heavy whipping cream (, cold)2 cups(8 oz/225 g) sour cream1 cupegg wash
12
Bake for ⏱️ 18-20 minutes or until golden brown. Remove from the oven and allow to cool completely on a wire rack.
13
To Assemble the Strawberry Shortcakes
14
Split the shortcakes in half horizontally. Spoon about ½ cup of the macerated strawberries with their juices onto each shortcake bottom. Top with a generous spoonful of chilled whipped cream, and cover with the tops. Dust the shortcakes with icing sugar.
15
Enjoy with a cup of tea! These shortcakes are best eaten immediately after assembling. For longer storage, keep the shortcakes in an airtight container at room temperature and the strawberries and cream in separate containers in the fridge for up to 2 days and assemble when ready to eat.You can refresh the shortcakes in an oven at 300℉ (150℃) for ⏱️ 15 minutes.
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