Valentines Strawberry Shortcake (Printable)

Tender shortcakes topped with sweet strawberries and billowy whipped cream for a delightful treat.

# Ingredient List:

→ For the Shortcakes

01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1/2 cup cold unsalted butter, cubed
06 - 2/3 cup whole milk
07 - 1 large egg
08 - 1 teaspoon pure vanilla extract
09 - 1 tablespoon coarse sugar, optional for topping

→ For the Strawberries

10 - 1.5 pounds fresh strawberries, hulled and sliced
11 - 1/3 cup granulated sugar
12 - 1 teaspoon lemon juice, optional

→ For the Whipped Cream

13 - 1 cup heavy whipping cream, cold
14 - 2 tablespoons powdered sugar
15 - 1 teaspoon pure vanilla extract

# How to Make:

01 - Preheat the oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt. Add cold butter and cut it in with a pastry blender or fingertips until the mixture resembles coarse crumbs.
03 - In a separate bowl, whisk milk, egg, and vanilla. Pour into the dry mixture and stir just until combined without overmixing.
04 - Turn the dough onto a floured surface. Gently pat it into a 1-inch thick rectangle. Cut into 6 rounds using a 2.5-inch cutter or glass. Place on the baking sheet and sprinkle with coarse sugar if desired.
05 - Bake for 15 to 18 minutes, or until golden brown. Cool on a wire rack.
06 - In a bowl, combine sliced strawberries, sugar, and lemon juice. Toss and set aside for at least 20 minutes to macerate.
07 - Beat cold heavy cream, powdered sugar, and vanilla with an electric mixer on medium-high speed until soft peaks form.
08 - Split each shortcake in half horizontally. Layer with macerated strawberries and a generous dollop of whipped cream. Top with the other half and more strawberries and cream.

# Expert Tips:

01 -
  • The shortcakes stay tender and aren't finicky—just handle the dough gently and you'll nail it every time.
  • Everything comes together in under an hour, leaving you time to set the table or light a candle instead of panicking in the kitchen.
  • Macerated strawberries release their own syrup, so you get that glossy, juicy layer without any extra work.
02 -
  • Handle the dough as little as possible—every time you touch it, you're developing gluten, which makes shortcakes tough and dense instead of tender and delicate.
  • Keep your butter cold and your cream colder; temperature is everything in this recipe and makes the difference between mediocre and magnificent.
  • Don't assemble too far in advance, or the shortcakes will absorb moisture from the strawberries and lose their crumbly texture.
03 -
  • Chill your mixing bowl and beaters before whipping cream—this small step cuts whipping time in half and gives you more control over the texture.
  • Use a bench scraper or offset spatula to gently lift shortcakes off the baking sheet so you don't accidentally break them while transferring.
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