Strawberry Shortcakes

Fresh strawberries are the star of the show in this recipe, with the addition of a little bit of lemon and homemade whipped cream.

May 1, 2020


Ashley Fungone

Strawberry Shortcakes

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Strawberry Shortcakes



  • 2 cups all-purpose flour, plus more for surface
  • 1½ tsp. baking powder
  • ¼ tsp. baking soda
  • ½ cup plus 1 tsp. sugar, divided
  • 1½ tsp. kosher salt, plus more
  • ½ cup (1 stick) cold unsalted butter
  • ¾ cup sour cream
  • 2 cups heavy cream, divided
  • lb. strawberries
  • 1 lemon
  • 1 tsp. vanilla extract


  1. Preheat to 400° F. Line a rimmed baking sheet with parchment paper. 
  2. In a large bowl, whisk together 2 cups flour, 1½ tsp. baking powder, ¼ tsp. baking soda, 4 tsp. sugar, and 1½ tsp. salt.
  3. Cut 1 stick cold butter into tablespoon-sized pieces and toss with flour mixture until coated. Work butter into flour by pinching and rubbing it between your fingers until it looks like coarse meal with pea and almond sized pieces.
  4. Combine ¾ cup sour cream and ⅓ cup heavy cream in a medium bowl. Create a well in the center of the dry ingredients. Scrape cream mixture into well. Working in circles from inside the well outwards with a rubber spatula, mix dough until large, shaggy clumps form. Knead once or twice until it forms a mass and most of the flour has been incorporated into the dough, being careful not to over mix. 
  5. Transfer to a lightly floured surface and use your hands to pat into a 1″-thick square.
  6. Cut dough into 4 equal squares, then stack them all on top of each other, creating a tower of dough. If you have unincorporated bits, tuck them between each layer. Press down on the stack with your hands, flattening dough back to a square in order to create layers. Pat again into a 1” thick rectangle.
  7. Using a floured biscuit cutter (or any round glass you have), cut as many biscuits as you can from the dough. Reuse the dough scraps, stacking and patting to 1” thick, to get as many biscuits as possible. Transfer to your prepared baking sheet. Sprinkle tops of biscuits with sugar and just a hint of salt if desired. Freeze for 10 minutes. (This will help ensure that the butter in the shortcakes stays inside to create flaky layers, rather than melting out). 
  8. Bake shortcakes until golden brown all over, 20–25 minutes.
  9. While shortcakes bake, make your strawberries and whipped cream. Trim and discard stems of 1½ lb. strawberries. Cut smaller ones in half and larger ones into quarters. Transfer to a medium bowl. Add the zest and juice of half a lemon, plus 3 Tbsp. sugar, and toss to combine. Let sit at room temperature, tossing occasionally as you wait for the shortcakes. They will naturally create their own syrup as the sugar and lemon juice sit with the fruit.
  10. Pour remaining 1⅔ cups heavy cream into a stand mixer fitted with the whisk attachment. (alternatively, you can do this in a chilled bowl by hand). Add 1 tsp. vanilla, 3 Tbsp. sugar, and a pinch of salt. If doing this by hand, vigorously whisk until soft peaks form (about 3-5 minutes). If using an electric or stand mixer, start beating at low speed, gradually increasing to high as the cream begins to thicken. Be careful not to over mix, as you’ll want nice floppy dollops of cream on your shortcakes.
  11. Let shortcakes cool at least 15 minutes. Gently split shortcakes in half with your hands. Place bottom halves in serving bowls. Add a large dollop of whipped cream, then macerated strawberries on the bottom halves, plus a bit of the strawberry syrup. Close with top halves of shortcakes, and enjoy!

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