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The Best Strawberry Shortcakes Recipe

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4.2 from 2 reviews

This classic strawberry shortcake recipe features tender, flaky homemade shortcakes topped with fresh, juicy strawberries macerated with sugar and lemon zest, and a luscious whipped cream infused with crème fraîche and honey. Perfect for a delightful dessert or afternoon treat, these shortcakes balance sweet and tangy flavors with a delicate buttery biscuit base.

Ingredients

Strawberries

  • 1 pound strawberries, sliced horizontally (about 3 cups sliced)
  • ¼ cup granulated sugar, plus extra to taste
  • Zest of 1 lemon

Shortcakes

  • 2 cups all-purpose flour, plus more for dusting
  • 4 teaspoons baking powder
  • 3 tablespoons granulated sugar
  • 1/8 teaspoon fine sea salt
  • 1 stick (1/2 cup) cold salted butter, cut into small cubes and refrigerated
  • 2/3 cup half-and-half, plus more if needed
  • 2 tablespoons heavy cream
  • 1 tablespoon sanding sugar or turbinado sugar (such as Sugar In The Raw)

Whipped Cream Topping

  • 1¼ cups heavy cream
  • 1 teaspoon pure vanilla extract
  • 2/3 cup crème fraîche
  • 3 tablespoons honey

Instructions

  1. Prepare the strawberries: In a bowl, combine the sliced strawberries, ¼ cup sugar, and lemon zest. Add an additional tablespoon of sugar if you prefer a sweeter topping. Toss gently to coat and let the mixture sit for 10 to 15 minutes to release juices. Chill until ready to assemble.
  2. Preheat the oven: Set your oven to 425 degrees Fahrenheit to warm up while you prepare the shortcake dough.
  3. Make the shortcake dough: In a food processor, pulse together the flour, baking powder, sugar, and salt about five times until blended. Add the cold butter cubes and pulse 10 to 15 times, ensuring that pea-sized butter pieces remain for flakiness. Transfer this mixture to a large bowl.
  4. Add liquids to dough: Stir in the 2/3 cup half-and-half gradually until the dough is just moistened and slightly sticky, being careful not to overwork it. Add more half-and-half a little at a time as needed.
  5. Shape and cut shortcakes: Turn the dough onto a floured surface. Gently knead it twice and shape it into a 6x1 inch square. Using a sharp knife or pastry cutter, cut the square in half, then cut each half into three rectangles, making six shortcakes total.
  6. Prepare for baking: Place the shortcakes on a baking sheet. Brush the tops lightly with 2 tablespoons of heavy cream and sprinkle with sanding sugar for a sweet crunchy topping.
  7. Bake: Bake in the preheated oven for 12 to 13 minutes, until the tops are lightly golden and the bottoms have a deeper golden color.
  8. Make the whipped cream: While shortcakes bake, beat 1¼ cups heavy cream with the vanilla extract in a stand mixer fitted with a whisk on medium-high speed until soft peaks form, about 2 to 3 minutes. Add the crème fraîche and honey, then beat for another 30 seconds to combine. Chill until serving.
  9. Assemble the shortcakes: Slice each shortcake horizontally. Spoon about ¾ cup of macerated strawberries and their juices onto the bottom half. Add ¾ cup of the whipped cream mixture on top of the strawberries, then close with the top half of the shortcake.
  10. Serve and enjoy: Serve immediately and enjoy this classic, fresh strawberry shortcake dessert.

Notes

  • For best results, use cold butter to achieve a flaky texture in the shortcakes.
  • Adjust the sugar amount in the strawberries depending on the sweetness of your berries.
  • Do not overwork the dough to keep the shortcakes tender and light.
  • Sanding sugar on top adds a nice crunch and sparkle but can be substituted with regular granulated sugar if unavailable.
  • Chilling the strawberries after maceration allows flavors to meld and juices to develop further.
  • The whipped cream with crème fraîche adds a slight tang and richness that pairs beautifully with the sweet strawberries.

Find it online: https://cozyplatter.com/the-best-strawberry-shortcakes-recipe/