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Classic Strawberry Shortcake Recipe

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Classic Strawberry Shortcake is a timeless dessert featuring tender, flaky shortcakes layered with sweet macerated strawberries and a luscious vanilla cream cheese whipped cream. This recipe combines the freshness of juicy strawberries with rich, buttery biscuits and a light, creamy topping, perfect for a delightful summer treat or any special occasion.

Ingredients

Fruit Filling

  • 2 cups fresh strawberries, sliced
  • 1/4 cup sugar
  • 1 tablespoon lemon juice

Shortcakes

  • 2 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1/2 cup cold butter, cut into small chunks
  • 3/4 cup + 2 tablespoons cold buttermilk (separated)
  • 1 teaspoon vanilla extract
  • 3 tablespoons coarse sugar

Cream

  • 1 cup heavy cream
  • 1/4 cup granulated sugar
  • 4 ounces softened cream cheese
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Fruit Filling: In a medium bowl, combine the sliced strawberries, 1/4 cup sugar, and lemon juice. Stir well to coat the strawberries evenly. Cover the bowl and refrigerate this mixture until ready to serve, allowing the flavors to meld and the strawberries to release their juices.
  2. Make the Shortcake Dough: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, 2 tablespoons sugar, baking powder, and salt. Using a pastry cutter or your fingers, cut the cold butter into the dry ingredients until the mixture resembles small, pea-sized chunks.
  3. Add Liquids and Form Dough: Stir in 3/4 cup of the cold buttermilk and the vanilla extract, mixing until the dough begins to come together. Turn it out onto a floured surface and gently knead just until fully combined, taking care to avoid overworking the dough which can make the shortcakes tough.
  4. Shape and Freeze the Shortcakes: Pat the dough into a rough rectangle about 7 to 8 inches long and approximately 4 inches wide, with a thickness of about 1 inch. Cut the dough into 6 even pieces and arrange them on the prepared baking sheet. Place the baking sheet with the shortcakes into the freezer for 20 minutes to chill thoroughly.
  5. Bake the Shortcakes: Once the oven is preheated, remove the shortcakes from the freezer. Brush the tops with the remaining 2 tablespoons of buttermilk and sprinkle generously with the coarse sugar. Bake in the oven for 13 to 15 minutes or until golden brown and puffed up.
  6. Prepare the Cream Filling: In a large mixing bowl, beat the heavy cream and 1/4 cup sugar until stiff peaks form using a hand mixer or stand mixer. In a separate bowl, beat the softened cream cheese with the vanilla extract until smooth and fluffy. Gently fold the cream cheese mixture into the whipped cream until fully combined.
  7. Assemble the Shortcakes: Slice each warm shortcake in half horizontally. Spoon a generous amount of the strawberry mixture, including some of the juices, onto the bottom half. Add a large dollop of the cream cheese whipped cream, then place the top half of the shortcake on top. Optionally, add more strawberries and cream on top for extra indulgence. Serve immediately and enjoy your classic strawberry shortcake!

Notes

  • Use cold butter and cold buttermilk to ensure flaky and tender shortcakes.
  • Do not overwork the dough to keep the shortcakes light and fluffy.
  • Chilling the dough before baking helps the shortcakes maintain their shape and rise well.
  • For best results, use fresh, ripe strawberries to maximize sweetness and flavor.
  • You can substitute buttermilk with milk plus 1 tablespoon of lemon juice or vinegar if needed.

Find it online: https://marthatasty.com/classic-strawberry-shortcake-recipe/