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Strawberry Shortcake

Strawberry shortcake with macerated berries and a pillowy, golden base, finished with a glossy ruby strawberry glaze. The fruit juices turn into a quick sauce that soaks in for a sweet-tart bite.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Shortcake base
  • 2 cup all-purpose flour
  • 1 tbsp baking powder
  • 0.25 tsp salt
  • 6 tbsp unsalted butter
  • 0.33 cup sugar
  • 0.75 cup milk
  • 1 count egg
Strawberry filling and glaze
  • 3 lb fresh strawberries
  • 0.5 cup sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 2 tbsp water
To serve
  • 1 cup whipped cream

Equipment

  • 1 sheet pan

Method
 

Prepare the shortcake base
  1. Heat the oven to 400°F and line a sheet pan with parchment for easy release and clean browning.
  2. Whisk flour, baking powder, salt, and sugar in a bowl until evenly combined.
  3. Cut in the butter until the mixture looks like coarse crumbs.
  4. Stir in milk and egg just until a soft dough forms, then gently press it into a disk about 1 inch thick.
  5. Cut into 6 portions, place on the lined sheet pan, and bake for 18–22 minutes until golden and springy.
Make the strawberry glaze
  1. Slice strawberries and add them to a saucepan with sugar and lemon juice.
  2. Bring to a gentle simmer over medium heat and cook for 8–10 minutes until the berries break down and release juices.
  3. Stir cornstarch with water until smooth, then pour into the simmering berries and cook for 1–2 minutes until glossy and thickened.
  4. Let the glaze cool for 5 minutes so it thickens slightly before assembling.
Assemble and serve
  1. Split the warm shortcakes and spoon strawberry glaze over the tops so it clings and soaks in.
  2. Add whipped cream to finish and serve immediately while the base is soft.

Notes

For faster cooking, prep and slice the strawberries first, then mix the dry base ingredients while the oven heats. Store leftover components separately in the refrigerator up to 2 days (shortcakes best reheated briefly at 350°F, 3–5 minutes). Freeze the baked shortcake base up to 1 month; thaw and warm before assembling. For a lighter option, use reduced-fat whipped topping or Greek yogurt whipped for a lower-fat topping.