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Strawberry Shortcake

How to Make Strawberry Shortcake

  • Author: Abbe Odenwalder
  • Prep Time: 25 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 45 Minutes
  • Yield: 6 Servings 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American


Want to know the secret to how to make strawberry shortcake? Honestly, this is amazing!




2 c flour-plus a bit more for rolling

1 T plus 1/2 t baking powder

1/4 plus 1 T sugar, divided

Pinch of kosher salt

6 T unsalted butter, cut into 1/2” cubes and chilled

2 hard boiled egg yolks, pushed through a small mesh sieve

3/4 c chilled heavy cream and more if necessary

1 T melted unsalted butter


1 quart plus 1 pint strawberries

24 T brown or white sugar

Whipped Cream:

1 c heavy cream

1/4 c sour cream

2 T brown or powdered sugar (powdered sugar keeps the cream more stable if keeping in the fridge)

1/2 t vanilla


In a large bowl, sift or use a fork and stir the flour and baking powder together. Mix in 1/4 c of the sugar and the pinch of salt.

Add the chilled butter and using your fingertips work the butter into the flour mixture until it has the consistency of coarse crumbs.

Using your sieve, sieve the egg yolks directly into the flour mixture. Slowly add the cream in small increments, blending into the mixture until the mixture has absorbed it. Use just enough until the dough just comes together.

Turn the dough onto a lightly floured board and gently knead into a smooth ball, about 2 to 3 turns. Gently pat down the dough to make a flat 1″ thick slab. Using a lightly floured 2 1/2″ round biscuit cutter, cut straight down (no twisting) to make 6 shortcakes. Place on a plate lined with parchment paper and refrigerate for one hour.

Now is the time to slice your strawberries and toss with sugar. Set aside until ready to serve.

To make the whipped cream combine all  ingredients together in a chilled bowl and whip on medium high until peaks form. Not too stiff, please. Just medium stiff, please! Cover with plastic wrap and place in the fridge until time to serve.

Preheat the oven to 450.

Remove shortcakes from refrigerator. Place on a parchment line baking sheet. Brush with melted butter and sprinkle with remaining sugar.

Bake on the center rack for about 15 minutes until golden and firm to the touch. Let cool.

To Serve:

Slit shortcakes in half. Sprinkle one side with a bit of strawberry juice. Top with strawberries. Top with whipped cream. Put the other half of the biscuit on top. Give another sprinkle of sugar if you’d like and serve with extra whipped cream!


Please read post for more tips!

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