Valentines Day Strawberry Shortcake (Printable)

Tender shortcakes with sweet strawberries and airy whipped cream, ideal for sharing on special occasions.

# What you'll need:

→ 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

→ Macerated Strawberries

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

→ Whipped Cream

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

# Method:

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

# Expert Advice:

01 -
  • The shortcakes bake in under twenty minutes, so you can pull off a homemade dessert without spending your whole day in the kitchen.
  • Nothing feels more impressive than layering fresh fruit and clouds of whipped cream, even though anyone can actually do it.
  • Macerated strawberries release their own juice and become syrupy, which means every bite tastes intentional and slightly luxurious.
02 -
  • Don't overmix the shortcake dough or they'll turn out tough—the moment everything comes together is the moment you stop stirring.
  • Cold butter and cold cream are non-negotiable if you want shortcakes with any flake and whipped cream that holds its shape.
  • Macerate the strawberries before you bake the shortcakes so everything comes together at the same time and the berries have time to get juicy.
03 -
  • Use a sharp knife dipped in hot water and wiped dry between cuts when slicing the shortcakes horizontally—this prevents crumbling and gives you clean edges.
  • If the berries don't seem juicy enough, let them macerate for thirty minutes instead of twenty, and the extra time makes a noticeable difference in the syrup.
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