Strawberry Shortcake Recipe
This strawberry shortcake recipe layers tender homemade shortcakes with vanilla whipped cream, fresh macerated strawberries, and a quick strawberry compote. It is simple, fresh, and perfect for a classic summer dessert.
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 for brushing
- Granulated sugar 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
Instructions
- Preheat the oven to 400°F / 200°C and line a baking tray.
- In a large bowl, whisk together 250 g all-purpose flour, 50 g granulated sugar, 1 tbsp baking powder, and 1 tsp salt. Add 85 g unsalted butter, cold diced, and rub it into the flour mixture until crumbly.
- Pour in 80 ml whole milk and 80 ml heavy cream, then mix gently until a soft dough forms. Transfer the dough to a work surface, pat it out to about 1 inch (2.5 cm) thick, and cut out 6 shortcakes.
- Place the shortcakes on the prepared tray. Brush the tops with heavy cream, sprinkle with sugar, and bake for 30 minutes, or until golden brown. Let them cool completely.
- In a bowl, combine 300 g strawberries, quartered, 1 tbsp granulated sugar, and 1 tbsp lemon juice. Set aside so the strawberries release their juices.
- Add 300 g strawberries, halved, and 1 tbsp granulated sugar to a saucepan. Cook for 5 minutes, then let the compote cool completely.
- Whip 300 ml heavy whipping cream with 1 tsp 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, more strawberries, and garnish with 5 fresh mint leaves.
Notes
Keep the Butter Cold: I like to keep the butter chilled until the last moment because it helps create tender, flaky shortcakes.
Do not overmix the Dough: Mix just until the dough comes together so the shortcakes stay light and soft.
Cool the Compote Completely: I always let the compote cool before assembling so the whipped cream keeps its shape.
Assemble before Serving: For the best texture, I like to keep the parts separate and assemble the shortcakes just before serving.
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
