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The Best Strawberry Shortcakes Recipe

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4.1 from 7 reviews

This classic Strawberry Shortcake recipe features tender, flaky shortcakes paired with juicy, sweetened strawberries and a luscious whipped cream topping enriched with crème fraîche and honey. Perfect for a delightful dessert or afternoon treat, these shortcakes are baked to golden perfection and layered with fresh fruit and creamy indulgence.

Ingredients

Strawberries

  • 1 pound strawberries, sliced horizontally (about 3 cups sliced)
  • ¼ cup granulated sugar, plus 1 tablespoon more if desired
  • 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 (½ cup) cold salted butter, cut into small cubes and refrigerated
  • 2/3 cup half-and-half, plus more as 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, toss the sliced strawberries with ¼ cup granulated sugar and lemon zest. Add 1 more tablespoon of sugar if you prefer a sweeter shortcake. Let the mixture sit for 10 to 15 minutes to release the juices, then chill until ready to use.
  2. Preheat the Oven: Set the oven temperature to 425°F (220°C) to prepare for baking the shortcakes.
  3. Make the Shortcake Dough: In a food processor, pulse together flour, baking powder, 3 tablespoons sugar, and salt about 5 times until combined. Add the cold butter cubes and pulse 10 to 15 times until the mixture looks like coarse crumbs with pea-size butter pieces. Transfer the mixture to a large bowl.
  4. Incorporate Half-and-Half: Stir in the 2/3 cup half-and-half gradually until the dough is just combined and moist but not overworked. The dough should be slightly sticky. Add more half-and-half a little at a time if needed.
  5. Shape and Cut the Dough: Turn the dough onto a floured surface. Using floured hands, gently knead the dough twice, then shape it into a 6 by 1-inch rectangle. Cut the dough in half, then cut each half into three rectangles for six shortcakes total.
  6. Brush and Sugar the Tops: Place the shortcakes on a baking sheet, brush the tops with 2 tablespoons heavy cream, and sprinkle with 1 tablespoon sanding sugar or turbinado sugar.
  7. Bake the Shortcakes: Bake in the preheated oven for 12 to 13 minutes until the tops are lightly golden and the bottoms are a deeper golden brown.
  8. Prepare the Whipped Cream: Using a stand mixer fitted with a whisk attachment, beat 1¼ cups heavy cream with 1 teaspoon vanilla extract on medium-high speed until soft peaks form (2 to 3 minutes).
  9. Add Crème Fraîche and Honey: Add 2/3 cup crème fraîche and 3 tablespoons honey to the whipped cream. Beat for an additional 30 seconds until fully incorporated. Chill until ready to serve.
  10. Assemble the Shortcakes: Slice each shortcake horizontally. Spoon about ¾ cup of the marinated strawberries and some juices onto the bottom half. Top with ¾ cup of the whipped cream mixture, then cover with the other shortcake half. Serve immediately.

Notes

  • If you prefer your shortcakes sweeter, increase the sugar in the strawberries accordingly.
  • Do not overwork the dough to keep the shortcakes tender and flaky.
  • Cold butter is crucial to achieve the perfect shortcake texture.
  • Crème fraîche adds a subtle tang and richness to the whipped cream, but you can substitute with sour cream if unavailable.
  • Baking times may vary depending on your oven; watch for a golden color as an indicator of doneness.
  • For a dairy-free variation, you can substitute half-and-half and creams with plant-based alternatives.

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