Strawberry season is in full bloom! The abundance of these sweet, ripe fruits — combined with the fact that today is National Strawberry Shortcake Day — means it’s a perfect weekend to start baking. Here’s our go-to recipe for classic, golden shortcakes, filled with whipped cream and sugared strawberries.
For the dough:
2 cups (10 oz./315 g) unbleached all-purpose flour
1/4 cup (2 oz./60 g) granulated sugar
1 Tbs. baking powder
1/2 tsp. salt
1/2 cup (1 stick/4 oz./125 g) cold unsalted butter, cut into 1/2-inch (12-mm) pieces
1 large egg
1/3 cup (3 fl. oz./80 ml) heavy cream, plus more as needed
2 Tbs. turbinado sugar
For the filling:
2 pints (1 lb./500 g) strawberries, hulled and sliced
3 Tbs. granulated sugar
Whipped cream for serving
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
In a bowl, using a fork, stir together the flour, granulated sugar, baking powder and salt. Add the butter and toss it well to coat with the flour mixture. Using a pastry blender or 2 knives, cut in the butter just until the mixture forms large, coarse crumbs the size of small peas. In a small bowl, whisk together the egg and the 1/3 cup (3 fl. oz./80 ml) cream until blended. Pour the egg mixture over the flour mixture and mix with a rubber spatula just until moistened. Add additional cream, 1 tablespoon at a time, as needed to form a soft dough that is wet enough to be dropped from a spoon.
Using a large spoon, drop the dough onto the prepared baking sheet in mounds about 3 inches (7.5 cm.) wide and about 3/4 inch (2 cm.) high, spacing them 1 inch (2.5 cm.) apart. You should have about 8 shortcakes. Brush the tops of the shortcakes with 1-2 tablespoons cream and sprinkle with the turbinado sugar. Bake until the shortcakes are firm to the touch and golden-brown, 12-15 minutes.
While the shortcakes are baking, prepare the filling. In a bowl, using a fork, crush 1 cup (4 oz./125 g) of the berries. Add the remaining berries and the granulated sugar, mix well, and set aside. Transfer the shortcakes from the baking sheet to a wire rack and let cool for 15 minutes.
To serve, split the warm shortcakes horizontally and place the bottom half of each, cut side up, on a plate. Spoon the berries on top, dividing them evenly. Top each with some whipped cream. Cover with the shortcake tops and serve right away. Serves 8.
Find more foolproof recipes for everyday baking in our cookbook, Bake Good Things.