Learn how to master this classic summer dessert to get the perfect macerated strawberries nestled between fluffy, tender shortcake layers and topped with vanilla bean whipped cream.

Recipe Summary

prep:
45 mins
cook:
10 mins
additional:
25 mins
total:
1 hr 20 mins
Servings:
12
Yield:
12 shortcakes
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Shortcakes:
For Whipped Cream:

Directions

Instructions Checklist
  • Crush about 1/4 of the strawberries with a fork. Mix together with the remaining strawberries, sugar, lemon juice, and lemon zest in a medium bowl. Set aside to macerate for up to 1 hour.

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  • Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.

  • Whisk flour, sugar, baking powder, and salt together in a large bowl. Mix cream, eggs, and almond extract together in a separate bowl.

  • Cut cold butter cubes into the flour mixture using a pastry cutter until texture resembles damp sand. Make a well in the center and pour in the cream mixture; fold it in gently with a wooden spoon until a shaggy dough forms.

  • Turn out onto a lightly floured surface and knead a few times until dough comes together. Pat out until 1/2-inch thick. Fold dough in half and then in quarters, and pat out into a 1/2-inch thickness again. Repeat folding one more time.

  • Using a 3-inch biscuit cutter and taking care not to twist the cutter in the dough, cut out 12 rounds and place at least 2 inches apart on the baking sheet. Brush the tops of the biscuits with melted butter and sprinkle with sanding sugar.

  • Bake in the preheated oven until golden brown on top, 10 to 12 minutes. Remove from oven and cool on a wire rack.

  • While the shortcakes are cooling, make the whipped cream. Combine heavy cream, confectioners' sugar, and vanilla bean paste in the bowl of a stand mixer. Beat on medium speed until stiff peaks form, about 4 minutes.

  • Split the shortcakes in half and top with macerated strawberries and a dollop of whipped cream.

Nutrition Facts

582 calories; protein 7.3g; carbohydrates 59.7g; fat 36.2g; cholesterol 142.1mg; sodium 384.4mg. Full Nutrition
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Reviews (3)

Most helpful positive review

Rating: 5 stars
08/18/2019
Delicious! Light, flaky, buttery shortcake. Used 'sparkling' sugar sprinkles in cake decorating section of local supermarket. Couldn't easily buy vanilla bean paste so just used vanilla too. Otherwise followed recipe and video was very helpful. Pressed out dough on lightly floured wax paper, and used wax paper to help fold over dough. Great recipe and will make again. Read More
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 2 stars
03/13/2020
450 is way too hot. I ended up with scorched bottoms after 10 minutes - the low end of your time range. Try an oven thermometer. Your oven might be running cool. Read More
Rating: 5 stars
10/25/2020
I made this recipe tonight after getting strawberries at farmers market. This is the best shortcake recipe I have found. It was exactly what I was looking for. I used almond extract and 2% milk because that is what I had and it turned out light and flaky and delicious. Definitely keeping this one. Read More
Rating: 5 stars
08/18/2019
Delicious! Light, flaky, buttery shortcake. Used 'sparkling' sugar sprinkles in cake decorating section of local supermarket. Couldn't easily buy vanilla bean paste so just used vanilla too. Otherwise followed recipe and video was very helpful. Pressed out dough on lightly floured wax paper, and used wax paper to help fold over dough. Great recipe and will make again. Read More
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Rating: 5 stars
07/19/2019
OUTSTANDING!! The vanilla bean paste added to the whipped cream was amazing! Home run!! Read More