Strawberry Shortcake Recipe
Homemade biscuit-style shortcakes layered with macerated strawberries, quick strawberry compote, and vanilla whipped cream. Preparing the strawberries two ways creates fresh and cooked berry layers in every serving.
Ingredients
For the Shortcakes
- 250 g all-purpose flour
- 50 g granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 85 g unsalted butter cold and diced
- 80 ml whole milk
- 80 ml heavy cream
- Heavy cream as needed for brushing
- Sugar as needed for sprinkling
For the Strawberry Compote
- 300 g strawberries hulled and halved
- 1 tablespoon granulated sugar
For the Filling
- 300 ml heavy whipping cream
- 1 teaspoon vanilla extract
- 300 g strawberries hulled and quartered
- 1 tablespoon granulated sugar
- 1 tablespoon lemon juice
- 5 fresh mint leaves optional, for garnish
Instructions
- Preheat the fan/convection oven to 400°F / 200°C and line a baking tray.
- Whisk together 250 g all-purpose flour, 50 g granulated sugar, 1 tablespoon baking powder, and 1 teaspoon salt in a large bowl. Add 85 g unsalted butter, cold and diced, and rub it into the dry ingredients until the mixture looks crumbly.
- Pour in 80 ml whole milk and 80 ml heavy cream. Mix gently until a soft dough forms. Transfer the dough to a work surface, pat it to about 1 inch (2.5 cm) thick, and cut out 6 shortcakes.
- Arrange the shortcakes on the prepared tray. Brush the tops with a little heavy cream and sprinkle lightly with sugar. Bake for 30 minutes, or until golden brown, then cool completely.
- Combine 300 g strawberries, quartered, 1 tablespoon granulated sugar, and 1 tablespoon lemon juice in a bowl. Set aside for a few minutes so the strawberries release their juices.
- Add 300 g strawberries, halved, and 1 tablespoon granulated sugar to a saucepan. Cook for 5 minutes, then remove the saucepan from the heat and cool the compote completely.
- Whip 300 ml heavy whipping cream with 1 teaspoon vanilla extract until soft peaks form.
- Slice the cooled shortcakes in half. Spoon whipped cream onto the bottom halves, add strawberry compote and macerated strawberries, then place the top halves over the filling.
- Finish with more whipped cream and strawberries. Garnish with fresh mint leaves, if using, and serve.
Notes
Use the tested oven setting: The 30-minute baking time is based on a fan/convection oven at 400°F/200°C; another setting may change the timing.
Finish the tops lightly: Brush on a thin layer of cream and add a light sugar sprinkle; only a little of each is needed.
Separate the strawberry portions: Reserve one 300 g portion for macerating and the other for cooking into compote so both textures reach the filling.
Cool the compote completely: Warm compote can soften the whipped cream and prevent it from holding its shape between the shortcake layers.
Nutrition
Calories: 562kcal | Carbohydrates: 55g | Protein: 7g | Fat: 36g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.5g | Cholesterol: 104mg | Sodium: 626mg | Potassium: 291mg | Fiber: 3g | Sugar: 20g | Vitamin A: 1360IU | Vitamin C: 60mg | Calcium: 205mg | Iron: 3mg
