Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Line baking sheets with parchment paper. This ensures your shortcakes won't stick and makes for easy cleanup.
- In a large mixing bowl, whisk together the all-purpose flour, ¼ cup granulated sugar, baking powder, and salt. This creates the base for your tender shortcakes.1 3/4 all-purpose flour, 1/4 cup granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon salt
- Add the cold, cubed butter to the dry ingredients. Use a pastry blender, a fork, or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining. These butter pieces will create flaky layers.1/2 cup unsalted butter, cold and cut into ½-inch cubes
- In a separate small bowl, whisk together the ½ cup heavy cream and the lightly beaten egg. Pour this wet mixture into the flour and butter mixture.1/2 cup heavy cream, plus more for brushing, 1 large egg, lightly beaten
- Stir just until the dough comes together. Be careful not to overmix, as this can lead to tough shortcakes. The dough should be slightly shaggy.
- Turn the dough out onto a lightly floured surface. Gently pat or roll the dough to about ¾-inch thickness. Using a 2-inch biscuit cutter or a round cookie cutter, cut out as many rounds as possible. You can re-gather scraps once, but avoid overworking them. Place the cut shortcakes onto the prepared baking sheets, spacing them about 1 inch apart.
- Lightly brush the tops of the shortcakes with a little extra heavy cream for a golden sheen. Bake for 12-15 minutes, or until the shortcakes are golden brown and puffed up.1/2 cup heavy cream, plus more for brushing
- Let the shortcakes cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- In a medium bowl, combine the sliced fresh strawberries with 2 tablespoons of granulated sugar.2 cups fresh strawberries, hulled and sliced, 2 tablespoons granulated sugar
- Gently stir to coat the strawberries. If using, add the lemon juice for an extra zing. Let the strawberries macerate at room temperature for at least 15-20 minutes. This allows the sugar to draw out their juices, creating a delicious, syrupy sauce.1 tablespoon fresh lemon juice
- For the best results, ensure your heavy cream, mixing bowl, and whisk attachment (if using a stand mixer) are very cold.1 1/2 heavy cream, cold
- Pour the 1 ½ cups of cold heavy cream into the chilled bowl. Beat on medium-high speed until soft peaks begin to form.1 1/2 heavy cream, cold
- Gradually add the powdered sugar and vanilla extract. Continue beating until stiff peaks form. Be careful not to overbeat, or you'll end up with butter!1/4 cup powdered sugar, 1 teaspoon vanilla extract
- Once the shortcakes have cooled, carefully slice each one in half horizontally using a serrated knife.
- Place the bottom half of a shortcake on a serving plate. Spoon a generous amount of the macerated strawberries and their juices over the bottom half.2 cups fresh strawberries, hulled and sliced
- Dollop a healthy spoonful of the whipped cream on top of the strawberries.1 1/2 heavy cream, cold
- Place the top half of the shortcake over the whipped cream. Add another dollop of whipped cream and a few more strawberries on top for a beautiful garnish. Repeat with remaining shortcakes.2 cups fresh strawberries, hulled and sliced, 1 1/2 heavy cream, cold
Notes
Assembled mini strawberry shortcakes are not ideal for storing. The shortcakes will become soggy from the strawberries and cream. It’s best to assemble them just before serving.
Homemade whipped cream is best used immediately.
Shortcakes can be frozen for up to 1 month. Thaw at room temperature.