Strawberry Shortcake Recipe

Strawberry shortcakes layered with whipped cream and strawberries on a plate, with more strawberries, shortcakes, and biscuits in the background

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Strawberry Shortcake Recipe

Homemade strawberry shortcake with buttery biscuit-style shortcakes, macerated strawberries, and sour cream whipped cream. Easy to make and worth every step.

Prep Time30

Cook Time25

Cool Time + Assembly Time25

Total Time1 20

Course: Dessert

Servings: servings

Calories: 782kcal

Author: Jocelyn Delk Adams

Equipment

Ingredients

For the Shortcakes

1 large egg + 1 yolk
1 cup + 2 tablespoons heavy cream cold, divided
3 ¼ cups all-purpose flour
1/3 cup + 1 tablespoon granulated sugar divided
½ teaspoon kosher salt
1 tablespoon baking powder
1 cup unsalted butter cold, grated

For the Strawberries

1 pound strawberries hulled and sliced vertically
¼ cup granulated sugar
Pinch kosher salt
2 teaspoons vanilla extract

For the Whipped Cream

1 ½ cups heavy cream cold
¼ cup sour cream
3 tablespoons granulated sugar
1 tablespoon vanilla extract

Instructions

Place the oven rack in the top third position and preheat to 350°F. Line a sheet pan with parchment paper.
In a small bowl, whisk together the egg, yolk, and 1 cup of heavy cream until evenly mixed. Set aside.
In a large bowl, whisk together the flour, 1/3 cup sugar, kosher salt, and baking powder.
Add the cold, grated butter and use your hands to coat the butter in flour until you have walnut-size pieces.
With a spatula or wooden spoon, fold in the egg and cream mixture until a sticky (but not wet) dough forms. It should almost look like sugar cookie dough—soft yellow color and able to hold together when pressed.
Use a greased (with nonstick spray) 1/3 cup measure to scoop out the dough onto the lined sheet pan. Place them evenly across the pan with about 2 inches between each shortcake. Place the pan in the freezer for 10 minutes.
Meanwhile, in a medium bowl, stir together the sliced strawberries, sugar, salt, and vanilla until the strawberries are evenly coated. Cover and place in the refrigerator.
Remove the shortcakes from the freezer and brush the remaining 2 tablespoons of heavy cream on top of each one, then sprinkle the remaining tablespoon of sugar on top.
Place the shortcakes in the oven and bake until the tops are a light golden brown and the centers are baked through, about 24-26 minutes.
Remove from the oven and let cool until no longer warm to the touch, about 15 minutes.
While the shortcakes are cooling, add the heavy cream, sour cream, sugar, and vanilla to a large bowl and use a hand mixer to whip to soft peaks. Do not overwhip. Remove the strawberries from the refrigerator and stir again. The strawberries should have softened slightly and there should be a clear-ish syrup at the bottom of the bowl.
Once the shortcakes are fully cooled, split in half horizontally. Place a large dollop of whipped cream on the bottom half of each cake, then spoon sliced strawberries and a bit of the syrup on top of the whipped cream. Finally, place a small dollop of whipped cream on top of the strawberries and cap with the top half of the shortcake. Serve and enjoy immediately!

Notes

How to Store

Fridge: Store everything separate, boos. Shortcakes can sit in an airtight container for up to 3 days. Strawberries will last about 2-3 days (they will get softer the longer they sit). Whipped cream is best within 1-2 days, keep it covered tight so it doesn't deflate.
Freezer: Freeze the shortcakes only. Wrap them tight in plastic wrap, then foil, and freeze for up to 3 months. Thaw at room temp or warm them slightly before serving. Skip freezing the strawberries and whipped cream.Only assemble what you plan to eat. Once a strawberry shortcake is stacked, it will start to soften fast, so keep everything separate and build them fresh every time.
Tip: Only assemble what you plan to eat. Once a strawberry shortcake is stacked, it will start to soften fast, so keep everything separate and build them fresh every time.

Nutrition