Strawberry Shortcake With Soft Shortbread-Style Cakes and Whipped Cream

Quick Recipe Version (TL;DR)

• Yield: 8 individual shortcakes (8 servings)
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 15 minutes (includes 30 minutes for strawberries to macerate)

Quick Ingredients

• Strawberries: 2 lb (900 g) strawberries, hulled & sliced; 1/3 cup (67 g) granulated sugar; 1 tbsp (15 ml) lemon juice; 1/4 tsp kosher salt
• Shortcakes: 2 cups (240 g) all-purpose flour; 1/4 cup (30 g) cornstarch; 2 tsp baking powder; 1/2 tsp kosher salt; 1/2 cup (113 g) unsalted butter, softened; 1/2 cup (100 g) granulated sugar; 1 large egg; 2 tsp vanilla extract; 1/4 cup (60 g) sour cream; 1/2 cup (120 ml) whole milk
• Finish: 1 tbsp (14 g) melted butter + 1 tbsp (12 g) sugar (optional)
• Whipped cream: 1 1/2 cups (360 ml) cold heavy cream; 3 tbsp (24 g) powdered sugar; 1 tsp vanilla extract; pinch of salt

Do This

• 1) Toss sliced strawberries with sugar, lemon juice, and salt; let sit 30 minutes.
• 2) Heat oven to 375°F (190°C). Line a baking sheet with parchment.
• 3) Whisk dry shortcake ingredients; cream butter + sugar; mix in egg, vanilla, sour cream, then milk; fold in dry ingredients just until combined.
• 4) Scoop 8 mounds onto the sheet; lightly flatten; bake 14–16 minutes until light golden and set.
• 5) Cool 10 minutes; whip cream with powdered sugar, vanilla, and salt to soft peaks.
• 6) Split shortcakes; layer strawberries and juices + whipped cream; cap and serve right away.

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Why You’ll Love This Recipe

• Soft, tender shortcakes: More like buttery, shortbread-leaning little cakes than dry biscuits.
• Juicy strawberry layer: Macerating creates a naturally syrupy sauce without cooking.
• Light whipped cream: Soft peaks keep it airy and not overly sweet.
• Make-ahead friendly: Prep berries and bake shortcakes ahead, then assemble in minutes.

Grocery List

• Produce: 2 lb (900 g) strawberries, 1 lemon
• Dairy: unsalted butter, heavy cream, whole milk, sour cream
• Pantry: all-purpose flour, cornstarch, granulated sugar, powdered sugar, baking powder, vanilla extract, kosher salt

Full Ingredients

Macerated Strawberries

• 2 lb (900 g) strawberries, hulled and sliced (about 6 to 7 cups sliced)
• 1/3 cup (67 g) granulated sugar
• 1 tbsp (15 ml) fresh lemon juice
• 1/4 tsp kosher salt
• Optional: 1/2 tsp vanilla extract

Soft Shortbread-Style Shortcakes

• 2 cups (240 g) all-purpose flour
• 1/4 cup (30 g) cornstarch
• 2 tsp baking powder
• 1/2 tsp kosher salt
• 1/2 cup (113 g) unsalted butter, softened to cool room temperature
• 1/2 cup (100 g) granulated sugar
• 1 large egg, at room temperature
• 2 tsp vanilla extract
• 1/4 cup (60 g) sour cream
• 1/2 cup (120 ml) whole milk
• Optional finish: 1 tbsp (14 g) unsalted butter, melted + 1 tbsp (12 g) granulated sugar (for a lightly crackly top)

Lightly Whipped Cream

• 1 1/2 cups (360 ml) cold heavy cream
• 3 tbsp (24 g) powdered sugar
• 1 tsp vanilla extract
• Pinch of kosher salt

Step-by-Step Instructions

Step 1: Macerate the strawberries

Add the sliced strawberries to a medium bowl. Sprinkle with the granulated sugar, then add the lemon juice and salt (and vanilla, if using). Toss gently to coat.

Let the strawberries stand at room temperature for 30 minutes, stirring once or twice. You’re looking for glossy berries sitting in a pool of bright red syrup.

Step 2: Prep the oven and pan

Arrange an oven rack in the middle position. Preheat the oven to 375°F (190°C).

Line a baking sheet with parchment paper (or use a silicone baking mat). This prevents sticking and keeps the bottoms from over-browning.

Step 3: Mix the dry ingredients

In a medium bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt until evenly combined and lump-free.

The cornstarch is small but important here: it softens the flour’s “bite” and helps the cakes bake up tender and plush.

Step 4: Cream butter and sugar, then make the batter

In a large bowl, beat the softened butter and granulated sugar until smooth and slightly lighter in color, about 1 minute with a hand mixer on medium speed (or whisk vigorously by hand).

Beat in the egg until fully incorporated, about 20–30 seconds, then mix in the vanilla extract and sour cream.

Pour in the milk and mix briefly. (It may look slightly curdled; that’s fine.) Add the dry ingredients and gently fold or mix on low just until you no longer see dry flour. Stop as soon as it comes together to keep the shortcakes soft.

Step 5: Portion and bake the shortcakes

Scoop the batter into 8 mounds (about 1/2 cup each) on the prepared baking sheet, spacing them at least 2 inches apart. Lightly flatten the tops so they bake evenly.

Bake at 375°F (190°C) for 14–16 minutes, until the tops are set and lightly golden and a toothpick inserted into the center comes out clean (or with a few moist crumbs).

Optional finish: Right when they come out of the oven, brush the tops with 1 tbsp (14 g) melted butter and sprinkle with 1 tbsp (12 g) sugar.

Step 6: Cool briefly

Let the shortcakes cool on the pan for 10 minutes, then move them to a rack to cool until just warm (or room temperature if you prefer). Warm is wonderful, but too-hot shortcakes can melt the whipped cream quickly.

Step 7: Whip the cream to soft peaks

In a cold bowl, combine the heavy cream, powdered sugar, vanilla, and a pinch of salt. Whip until soft peaks form, about 2–4 minutes with a hand mixer on medium-high.

Soft peaks mean the cream looks billowy and holds shape, but the tip gently bends over. This texture is ideal for shortcake: creamy, not stiff.

Step 8: Assemble and serve

Use a serrated knife to split each shortcake horizontally. Spoon a generous amount of strawberries and their syrup over the bottom half.

Add a big dollop of whipped cream, then cap with the top half. Finish with a little more whipped cream and a spoonful of berries if you like. Serve immediately for the best contrast of tender cake, juicy fruit, and airy cream.

Pro Tips

• Don’t overmix the batter: Mix just until the flour disappears. Overmixing makes the cakes tougher and less tender.
• For maximum strawberry syrup: Slice some berries thin and some thick. The thin slices break down faster and create more juice.
• Keep the cream cold: Cold cream whips faster and holds better. Chill the bowl and beaters for 10 minutes if your kitchen is warm.
• Even shortcakes: Use a measuring cup or ice cream scoop so all 8 bake in the same time window.
• Warm-but-not-hot assembly: Slightly warm shortcakes taste amazing, but let them cool enough that the whipped cream doesn’t slide off.

Variations

• Balsamic strawberry shortcake: Add 1 tsp balsamic vinegar to the strawberries while macerating for a deeper, jammy flavor.
• Orange-vanilla twist: Add 1 tsp finely grated orange zest to the shortcake batter and/or strawberries.
• Mascarpone whipped cream: Beat 1/2 cup (120 g) mascarpone with the powdered sugar and vanilla, then stream in the cream and whip to soft peaks for a richer topping.

Storage & Make-Ahead

Shortcakes: Store baked shortcakes airtight at room temperature for up to 2 days. To refresh, warm in a 300°F (150°C) oven for 5–7 minutes. Freeze airtight for up to 2 months; thaw at room temperature.

Strawberries: Refrigerate macerated strawberries in a covered container for up to 2 days. The berries soften over time, but the syrup gets even better.

Whipped cream: Best the day it’s made. Refrigerate up to 24 hours; re-whip briefly by hand if it loosens.

Assembled shortcakes: Assemble right before serving. Once assembled, the syrup will soak into the cakes (tasty, but softer) within 30–60 minutes.

Nutrition (per serving)

Approximate, per 1 assembled shortcake (1/8 of recipe): 430 calories; 23 g fat; 51 g carbohydrates; 5 g protein; 3 g fiber; 26 g sugar; 240 mg sodium.