red, ripe strawberries in a bowl

Scarlet Strawberry Shortcake

Red strawberry in a bowl

What to do with fresh strawberries? This Strawberry Shortcake recipe is the perfect dessert for impressing guests or simply enjoying a special treat at home. Our version features tender, buttery shortcakes, macerated strawberries with a hint of orange zest, and a lightly sweetened vanilla bean whipped cream.

Fresh strawberries are the key ingredient, so stop by your local farmer’s market to source the reddest, ripest berries you can find.

Serve: 6 | Prep Time: 30 minutes | Bake Time: 18-20 minutes

Ingredients

For Strawberries:

  • 1 1/2 pounds fresh strawberries, hulled and halved or sliced
  • 3 tablespoons granulated sugar
  • 1 teaspoon orange zest
  • 1 teaspoon fresh orange juice
  • Pinch of salt

For Shortcakes:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 3 tablespoons granulated sugar
  • 1/2 cup (1 stick) cold, unsalted butter, cubed
  • 3/4 cup cold heavy cream
  • 1 teaspoon pure vanilla extract
  • 1 egg + 1 tablespoon cream (for egg wash)
  • Coarse sugar for sprinkling

For Whipped Cream:

  • 1 cup heavy whippng cream
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla bean paste (or pure vanilla extract)
  • Pinch of salt

The Method

1. Prepare the Strawberries:

In a bowl, toss the strawberries with sugar, orange zest and salt. Let macerate at room temperature for at least 30 minutes, stirring occasionally, until juicy.

2. Make the Shortcakes:

Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper. In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Cut in cold butter using a pastry blender until the mixture resembles coarse crumbs.

In a small bowl, combine cold cream and vanilla. Stir into the flour mixture just until combined – do not overmix. Turn dough onto a lightly floured surface. Gently pat into 3/4-inch thick rectangle. Fold in half, then pat again – this creates layers.

Cut out 6 shortcakes using a 2.5 to 3.0-inch biscuit cutter. Place on parchment-lined baking sheet. Brush tops with eggs wash, sprinkle with coarse sugar.

Bake for 18 to 20 minutes until golden and puffed. Let cool slightly on a wire rack.

3. Whip the Cream:

In a chilled bowl, whip cream with powdered sugar, vanilla bean paste, and salt until soft peaks form

4. Assemble:

Split the warm shortcakes in half. Spoon macerated strawberries over the bottom halves, allowing the juices to soak in slightly.

Dollop with whipped cream, then top with the other half of the shortcake.

Add more berries and cream on top, if desired. Serve immediately.

Scarlet Peony