I recently crafted a Homemade Shortcake For Strawberries reminiscent of cherished family recipes. The golden, flaky shortcake made from all-purpose flour, cold butter, and rich heavy cream cradles succulent strawberries brushed with granulated sugar and lemon juice. Crowned with a swirl of freshly whipped cream, it’s pure bliss.

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I’ve always had a soft spot for a good strawberry shortcake that reminds me of my grandma’s recipes. This version from The Food Charlatan does just that with a few twists.

I started off by mixing 2 cups all-purpose flour with a bit of granulated sugar, baking powder and a pinch of salt, then cut in 6 tablespoons of cold unsalted butter. The dough was surprisingly easy to work with and yielded biscuits that were flaky and golden.

Once the biscuits were done, I prepared the strawberry topping by tossing 1 pound fresh strawberries with 1/3 cup of sugar and a teaspoon of lemon juice. Next up was the whipped cream made from 1 cup heavy whipping cream, a bit of powdered sugar and vanilla extract.

Honestly, this recipe is a DIY dessert triumph and a far cry from those weird store-bought cakes. Enjoy experimenting with it!

Why I Like this Recipe

I like this recipe because it reminds me of the homemade shortcakes my grandma used to make and it really makes me feel nostalgic every time I bake it.

I like how the shortcake comes out flaky and golden every time, even though I’m not a pro at baking. It feels like my hard work paid off when I see that crispy texture mixed with tender dough.

I love the way the fresh strawberries mix with the sugar and lemon juice to create a delicious, juicy topping that’s simple yet full of flavor. It makes the whole thing feel so refreshing and sweet.

And the whipped cream, oh man, it ties the whole dessert together perfectly. It’s so creamy and light that it just makes every bite feel like a treat.

Ingredients

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All-purpose Flour: Essential for structure, mostly carbohydrates and some protein.
Granulated Sugar: Sweetens the shortcake, balancing the tart freshness of strawberries.
Baking Powder: Lifts the dough creating a light and airy texture.
Cold Unsalted Butter: Imparts richness; cold cubes foster flaky, savory layers.
Heavy Cream: Adds moisture and richness, crucial for a tender crumb and topping.
Fresh Strawberries: Fruity and tangy, they bring natural sweetness and juiciness.
Heavy Whipping Cream: Whipped into a dreamy topping with powdered sugar and vanilla.
Vanilla Extract: Offers a warm, aromatic note that enhances every bite.

Ingredient Quantities

2 cups all-purpose flour

1/4 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

6 tablespoons cold unsalted butter, cut into small cubes

3/4 cup heavy cream

1 pound fresh strawberries, hulled and sliced

1/3 cup granulated sugar (for the strawberry topping)

1 teaspoon lemon juice

1 cup heavy whipping cream

2 to 3 tablespoons powdered sugar

1 teaspoon vanilla extract

How to Make this

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1. Preheat your oven to 400°F. In a large bowl, mix 2 cups flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt.

2. Add 6 tablespoons cold unsalted butter (cut into small cubes) to the flour mixture. Use your fingers or a pastry cutter to rub the butter into the flour until it looks coarse.

3. Pour in 3/4 cup heavy cream and stir gently until a dough forms. Be careful not to overmix it.

4. Lightly dust your work surface with extra flour and pat the dough out into a thick round about 1 inch deep. Then use a biscuit cutter or a glass to cut out shortcake rounds.

5. Place the rounds onto a baking sheet and bake in the oven for about 15-18 minutes until they are golden and flaky.

6. While the shortcakes are baking, combine 1 pound sliced fresh strawberries with 1/3 cup granulated sugar and 1 teaspoon lemon juice in a bowl. Let it sit for at least 10 minutes so the strawberries soften up.

7. In a separate chilled bowl, whip 1 cup heavy whipping cream with 2 to 3 tablespoons powdered sugar and 1 teaspoon vanilla extract until soft peaks form.

8. When the shortcakes are done, remove them from the oven and let them cool slightly before handling.

9. Slice each shortcake in half horizontally. Spoon a good amount of the strawberry mixture (with all the juices) over the bottom half.

10. Top with a big dollop of whipped cream and cover with the top half of the shortcake. Enjoy your homemade strawberry shortcake while it’s still fresh!

Equipment Needed

1. Preheated Oven
2. Large Mixing Bowl
3. Measuring Cups and Spoons
4. Pastry Cutter (or you can use your fingers)
5. Biscuit Cutter or a round, sturdy glass
6. Baking Sheet
7. Extra Mixing Bowls (one for the strawberries and one chilled for the whipping cream)
8. Electric Mixer or a Whisk for whipping the cream
9. Knife for slicing the shortcakes horizontally

FAQ

Q: Can I use all-purpose flour if I dont have any other type?

A: Yep, all-purpose flour works perfectly for this recipe as its balanced for both structure and tenderness.

Q: Do i need to chill the butter before I mix it in?

A: Absolutely, using cold butter is key to getting that crumbly, flaky texture in your shortcake.

Q: How can i tell when the shortcake is done?

A: It should be lightly golden on the top and the edges, plus a toothpick inserted near the center comes out clean.

Q: Can i swap fresh strawberries for frozen ones?

A: You can, but fresh strawberries give the best flavor and texture so it's best to use them if possible.

Q: What if I dont have heavy whipping cream for the topping?

A: You can try making a whipped cream using any cream with a high fat content, just beat it until soft peaks form and add a bit more powdered sugar if needed.

How To Make Strawberry Shortcake From The Food Charlatan. Recipe Substitutions and Variations

If you can’t find all-purpose flour, you can use a gluten-free flour blend that includes xanthan gum to help with the texture.
Not got unsalted butter? Use salted butter instead, but cut back on the added salt in the recipe a bit.
If heavy cream is out, mix half heavy cream and half whole milk as a replacement, it works pretty well.
Instead of heavy whipping cream, try using coconut cream; it gives the shortcake a different twist but still tastes amazing.
If you don’t have lemon juice for the strawberries, a splash of vinegar can brighten up the flavor just the same.

Pro Tips

1. When you cut the cold butter into the flour, make sure your fingers or pastry cutter work fast so the butter don’t melt much, cause melted butter can ruin the flaky texture.
2. Try not to overmix the dough when you add the heavy cream, or youll end up with a tough shortcake instead of a light and fluffy one.
3. If your strawberries are a bit sour or not ripe enough, let them soak in the sugar and lemon juice for a few extra minutes so they get sweeter and juicier.
4. While whipping the cream, keep an eye on it because over whipping it can turn it into butter, so its best to stop as soon as you see soft peaks forming.

How To Make Strawberry Shortcake From The Food Charlatan. Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

450

kcal

Equipment: 1. Preheated Oven
2. Large Mixing Bowl
3. Measuring Cups and Spoons
4. Pastry Cutter (or you can use your fingers)
5. Biscuit Cutter or a round, sturdy glass
6. Baking Sheet
7. Extra Mixing Bowls (one for the strawberries and one chilled for the whipping cream)
8. Electric Mixer or a Whisk for whipping the cream
9. Knife for slicing the shortcakes horizontally

Ingredients

2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cut into small cubes
3/4 cup heavy cream
1 pound fresh strawberries, hulled and sliced
1/3 cup granulated sugar (for the strawberry topping)
1 teaspoon lemon juice
1 cup heavy whipping cream
2 to 3 tablespoons powdered sugar
1 teaspoon vanilla extract

Directions

Preheat your oven to 400°F. In a large bowl, mix 2 cups flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt.
Add 6 tablespoons cold unsalted butter (cut into small cubes) to the flour mixture. Use your fingers or a pastry cutter to rub the butter into the flour until it looks coarse.
Pour in 3/4 cup heavy cream and stir gently until a dough forms. Be careful not to overmix it.
Lightly dust your work surface with extra flour and pat the dough out into a thick round about 1 inch deep. Then use a biscuit cutter or a glass to cut out shortcake rounds.
Place the rounds onto a baking sheet and bake in the oven for about 15-18 minutes until they are golden and flaky.
While the shortcakes are baking, combine 1 pound sliced fresh strawberries with 1/3 cup granulated sugar and 1 teaspoon lemon juice in a bowl. Let it sit for at least 10 minutes so the strawberries soften up.
In a separate chilled bowl, whip 1 cup heavy whipping cream with 2 to 3 tablespoons powdered sugar and 1 teaspoon vanilla extract until soft peaks form.
When the shortcakes are done, remove them from the oven and let them cool slightly before handling.
Slice each shortcake in half horizontally. Spoon a good amount of the strawberry mixture (with all the juices) over the bottom half.
Top with a big dollop of whipped cream and cover with the top half of the shortcake. Enjoy your homemade strawberry shortcake while it’s still fresh!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.