Strawberry Shortcake
Why this recipe works
- Tender crumb, juicy filling: Soft shortcakes absorb some of the strawberry syrup while still giving structure to the cream and fruit.
- Fresh rather than heavy: Ripe strawberries and lightly sweetened cream keep the dessert bright, with enough richness from the butter and double cream.
- Classic shortcake method: Rubbing cold butter into the flour creates a delicate, biscuit-style texture that suits the juicy filling.
Get the most out of this recipe
Timing notes
- Start with the strawberries: Macerate the strawberries before making the dough so they have time to release their syrup while the shortcakes bake.
- Cool briefly before filling: Let the shortcakes cool just enough to split cleanly; filling them while slightly warm keeps the dessert soft and aromatic.
- Assemble at the last moment: Add the strawberries and cream just before serving so the shortcakes stay delicate rather than becoming soggy.
Texture tips
- Handle the dough lightly: Stop mixing as soon as a soft dough forms; overworking it can make the shortcakes dense.
- Use cold butter: Cold butter helps the shortcakes bake up lighter, with a more tender, crumbly texture.
- Whip cream only to soft peaks: Soft peaks give a billowy texture that sits well with the fruit; over-whipped cream can feel heavy and grainy.
Make-ahead tips
- Bake the shortcakes ahead: The shortcakes can be baked in advance and stored airtight for up to 2 days before filling.
- Keep fillings separate: Store baked shortcakes, strawberries and cream separately, then assemble just before serving.
- Refresh before serving: Warm baked shortcakes in a 180°C (355°F) oven for a few minutes, then cool slightly before adding the fruit and cream.
Ingredient notes
- Choose ripe strawberries: Ripe strawberries give the best syrup and flavour; under-ripe fruit will need more time to soften and taste less fragrant.
- Use well-chilled double cream: Cold double cream whips more easily and holds soft peaks with a smooth, billowy finish.
- Use pasteurised egg when needed: For pregnant people, young children, older adults or anyone immunocompromised, choose pasteurised egg.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 220°C (430°F) and put a baking tray in the oven to warm. Hull the strawberries and cut them into bite-sized pieces, then tip into a bowl with 50 g of the caster sugar and the vanilla extract. Stir well and leave at room temperature for 20 minutes to macerate.
- In a mixing bowl, whisk together the plain flour, baking powder, fine sea salt and the remaining 40 g caster sugar. Rub in the cold unsalted butter with your fingertips until the mixture looks like fine crumbs. In a small bowl, whisk the egg with the whole milk, then pour into the flour mixture and stir just until a soft dough forms.
- Turn the dough out onto a lightly floured surface and pat it to about 2 cm thick. Cut into 6 rounds and carefully place them on the hot baking tray. Bake for 12 to 14 minutes until well risen and golden, then transfer to a cooling rack for 10 minutes.
- Whip the double cream to soft peaks so it is billowy and just holds its shape. Split the warm shortcakes and spoon the strawberries and their juices over the bases. Top with the whipped cream, add the lids, and serve straight away.
Recipe notes
Tips
- For the lightest shortcakes, handle the dough as little as possible and avoid over-mixing once the milk and egg go in.
- Chill the bowl and whisk for the cream if your kitchen is warm, which helps you reach soft peaks quickly without over-whipping.
- If serving to pregnant people, young children, older adults, or anyone immunocompromised, use pasteurised egg.
Substitutions
- Replace Vanilla extract with vanilla bean paste for a slightly richer vanilla flavour.
- Replace Whole milk with low-fat milk; the shortcakes will be a touch less tender but still bake up well.
Storage
- Refrigerate up to 2 days
- Store baked shortcakes in an airtight container for up to 2 days, or freeze for up to 1 month. Macerated strawberries and whipped cream are best made fresh; if needed, refrigerate strawberries separately and re-whip the cream briefly before serving. To refresh shortcakes, warm in a 180°C (355°F) oven for 4 to 6 minutes, then cool slightly before filling.
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Recipe overview
- Servings: 6 servings
- Yield: shortcakes
- Total time: 55min (30min active)
- Difficulty: Easy
- Cuisine: American
-
Allergens:
Eggs Gluten Milk Wheat
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