Easy Strawberry Shortcake

Strawberry shortcake served with whipped cream and sliced fresh strawberries on a white plate.

Course: Desserts, Snack, Tea

Cuisine: American, North American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 304kcal

Author: Dini Kodippili

Easy Homemade Strawberry Shortcakes that can be ready in 30 minutes! Lemon shortcakes, with juicy strawberries & creamy whipped cream - a simple and elegant dessert.

Easy - This step by step guide will make the recipe simple even for novice bakers.

US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions

Metric conversion button available below ingredients list.

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Ingredients

Strawberries

450 g fresh strawberries 1 lb, hulled and cut into chunks
35 - 50 g sugar 3 - 4 tbsp, or to your taste
30 mL lemon juice 2 tbsp

Whipped cream

360 mL whipping cream 1 ½ cups, 35% fat
66 g sugar ⅓ cup, use ¼ cup if you like it less sweet
1 tbsp vanilla extract or vanilla bean paste

Lemon buttermilk shortcakes

400 g AP flour 14.1 oz , 3 ¼ cup, measured by spoon and level method
4 tsp baking powder
½ tsp baking soda
1 tsp fine salt
50 g sugar ¼ cup
170 g unsalted butter 12 tbsp, cut into ½ inch cubes
2 medium lemons (zest only) or 1 large lemon
270 mL buttermilk 1 ⅛ cups
Extra milk or buttermilk to brush the tops
Extra raw sugar to sprinkle on top

Instructions

Strawberries

First, zest the large lemon (or 2 medium lemons) and set aside. Set aside 2 tbsp of lemon juice as well.
30 mL lemon juice, 2 medium lemons (zest only)
Cut the strawberries into chunks and place them in a bowl. Sprinkle the sugar and lemon juice over the strawberries. Mix and cover the bowl.
450 g fresh strawberries, 30 mL lemon juice, 35 - 50 g sugar
Let it macerate in the fridge for 20 - 30 minutes.

Whipped cream (make this while the shortcakes are cooling down).

Place the chilled cream in a mixing bowl (preferably chilled). Add the sugar and vanilla.
360 mL whipping cream, 66 g sugar, 1 tbsp vanilla extract or vanilla bean paste
Start whisking on medium speed. When the cream starts to thicken, increase the speed to medium high and continue whisking until the cream gets to stiff peaks. DO NOT be tempted to whisk on high speed, as this will deflate the cream faster.
Once the cream is at stiff peaks, stop immediately. Whipping it further will cause the cream to look curdled.
Place the cream in the fridge until needed.

Lemon buttermilk shortcakes

Preheat oven to 400°F / 205°C. Line a baking tray with parchment paper and set aside.
Place the flour, baking powder, baking soda, salt and sugar in a large bowl. Whisk to mix well.
400 g AP flour, 4 tsp baking powder, ½ tsp baking soda, 1 tsp fine salt, 50 g sugar
Add the butter. Use a pastry cutter or your fingers to cut/break the butter. Rub the butter into the flour to get a mealy flour mix. The largest pieces of butter should be no larger than the size of a pea.
170 g unsalted butter
When butter has been cut into the flour, mix in the lemon zest.
2 medium lemons (zest only)
Add all of the buttermilk to the flour-butter mix and stir with a fork.
270 mL buttermilk
When all the buttermilk has been absorbed by the flour, use your fingers to scoop the bottom of the bowl and toss the flour clumps a few times until all the flour is absorbed into the flour clumps.
Turn the dough out onto a lightly floured work surface. Dust the surface with a little flour, and flatten the dough into a rough square.
Cut the dough into 4 equal portions. Stack each portion on top of each other. Flatten the dough into a rough square again. Cut into quarters again and stack these up again.
Flatten the dough into a square. If the dough is sticky, lightly dust with flour. The square should be about 6 - 7 inches, and ¾ inch in height.
Using a sharp knife, cut the square into 9 equal portions. When you're doing this, press the knife straight down into the dough. DO NOT use a back and forth motion to cut the dough. To keep the cuts clean, wipe the knife between each cut.
Place the cut shortcakes on the prepared baking tray, with about 1 cm of space between each. Brush the tops with milk or buttermilk and sprinkle the tops with raw sugar.
Extra milk or buttermilk to brush the tops, Extra raw sugar to sprinkle on top
Bake in the preheated oven for about 18 - 20 minutes, or until the shortcakes are golden brown in color on top.
Remove the shortcakes from the oven, and transfer the parchment paper to a wire rack to cool down. These can be served while warm, or at room temperature.

Assembly

Slice the shortcake on top.
Place a generous dollop of whipped cream on the bottom half of the shortcake.
Top with a generous amount of strawberries.
Place the sliced shortcake half over the strawberries and serve.

Notes

How to make the lemon buttermilk shortcakes - step by step images

Storage

This strawberry shortcake recipe is perfect to make ahead. The shortcakes can be frozen ahead of time, before baking or after baking. Only the strawberries and cream need to be made just before serving.

If you haven’t baked the shortcakes, they can be frozen and baked when needed. Add a few extra minutes to the bake time, if baking from frozen.

If you want to store baked shortcakes, then they will be great in an air-tight container overnight, at room temperature.

They can go stale in the fridge if kept longer than 24 hours, so if you want to store them for longer, use the freezer. Then thaw them out at room temperature, or reheat them in an oven (200 – 250°F / 93 – 120°C) for about 10 – 15 minutes.

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