Classic Strawberry Shortcake with Vanilla Cream
Classic Strawberry Shortcake with Vanilla Cream
Ingredients
For the Macerated Strawberries
- 1 pound fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1/2 teaspoon lemon juice, optional
For the Shortcakes
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces
- 3/4 cup heavy cream
- 1 tablespoon heavy cream, for brushing
For the Vanilla Whipped Cream
- 1 1/2 cups heavy cream, very cold
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- 1
Prepare the macerated strawberries: In a medium bowl, combine the hulled and sliced strawberries with 1/4 cup granulated sugar and the optional 1/2 teaspoon lemon juice. Gently toss to combine. Set aside at room temperature for at least 15 minutes, or refrigerate for up to 2 hours, allowing the strawberries to release their juices and create a natural syrup.
⏱️ 5 min
- 2
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 2 min•🌡️ 400
- 3
Make the shortcakes: In a large mixing bowl, whisk together the all-purpose flour, 2 tablespoons granulated sugar, baking powder, and salt.
⏱️ 2 min
- 4
Add the cold, cubed butter to the dry ingredients. Using a pastry blender, two forks, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min
- 5
Pour in 3/4 cup heavy cream. Stir with a spoon or spatula until the dough just comes together. Be careful not to overmix, as this can lead to tough shortcakes.
⏱️ 2 min
- 6
Turn the dough out onto a lightly floured surface. Gently pat or roll the dough to a thickness of about 3/4 inch. Use a 2-3 inch round cutter to cut out shortcakes. Reroll scraps gently once to cut out any remaining shortcakes. You should get about 4-6 shortcakes.
⏱️ 5 min
- 7
Place the shortcakes on the prepared baking sheet. Brush the tops with the remaining 1 tablespoon of heavy cream. Bake for 15-18 minutes, or until the tops are golden brown and a wooden skewer inserted into the center comes out clean.
⏱️ 18 min•🌡️ 400
- 8
While the shortcakes are baking, prepare the vanilla whipped cream: In a chilled large mixing bowl, combine the very cold heavy cream, powdered sugar, and vanilla extract. Using an electric mixer (stand or hand-held) fitted with a whisk attachment, beat on medium-high speed until stiff peaks form.
⏱️ 5 min
- 9
Assemble the shortcakes: Once the shortcakes are baked, let them cool on the baking sheet for a few minutes. While still warm, carefully split each shortcake horizontally using a serrated knife. Spoon a generous amount of macerated strawberries onto the bottom half, top with a dollop of vanilla whipped cream, then place the top half of the shortcake on top. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Strawberry Shortcake with Vanilla Cream
Ingredients
For the Macerated Strawberries
- 1 pound fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1/2 teaspoon lemon juice, optional
For the Shortcakes
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces
- 3/4 cup heavy cream
- 1 tablespoon heavy cream, for brushing
For the Vanilla Whipped Cream
- 1 1/2 cups heavy cream, very cold
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- 1
Prepare the macerated strawberries: In a medium bowl, combine the hulled and sliced strawberries with 1/4 cup granulated sugar and the optional 1/2 teaspoon lemon juice. Gently toss to combine. Set aside at room temperature for at least 15 minutes, or refrigerate for up to 2 hours, allowing the strawberries to release their juices and create a natural syrup.
⏱️ 5 min - 2
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
⏱️ 2 min•🌡️ 400 - 3
Make the shortcakes: In a large mixing bowl, whisk together the all-purpose flour, 2 tablespoons granulated sugar, baking powder, and salt.
⏱️ 2 min - 4
Add the cold, cubed butter to the dry ingredients. Using a pastry blender, two forks, or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
⏱️ 5 min - 5
Pour in 3/4 cup heavy cream. Stir with a spoon or spatula until the dough just comes together. Be careful not to overmix, as this can lead to tough shortcakes.
⏱️ 2 min - 6
Turn the dough out onto a lightly floured surface. Gently pat or roll the dough to a thickness of about 3/4 inch. Use a 2-3 inch round cutter to cut out shortcakes. Reroll scraps gently once to cut out any remaining shortcakes. You should get about 4-6 shortcakes.
⏱️ 5 min - 7
Place the shortcakes on the prepared baking sheet. Brush the tops with the remaining 1 tablespoon of heavy cream. Bake for 15-18 minutes, or until the tops are golden brown and a wooden skewer inserted into the center comes out clean.
⏱️ 18 min•🌡️ 400 - 8
While the shortcakes are baking, prepare the vanilla whipped cream: In a chilled large mixing bowl, combine the very cold heavy cream, powdered sugar, and vanilla extract. Using an electric mixer (stand or hand-held) fitted with a whisk attachment, beat on medium-high speed until stiff peaks form.
⏱️ 5 min - 9
Assemble the shortcakes: Once the shortcakes are baked, let them cool on the baking sheet for a few minutes. While still warm, carefully split each shortcake horizontally using a serrated knife. Spoon a generous amount of macerated strawberries onto the bottom half, top with a dollop of vanilla whipped cream, then place the top half of the shortcake on top. Serve immediately.
⏱️ 5 min