Valentines Day Strawberry Shortcake (Print Version)

Tender shortcakes layered with macerated strawberries and fluffy whipped cream for a romantic treat.

# Components:

→ 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 for topping

→ Macerated Strawberries

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

→ Whipped Cream

13 - 1 cup cold heavy whipping cream
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 cubes using 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 dough onto a floured surface and gently pat into a 1-inch thick rectangle. Cut into 6 rounds using a 2.5-inch cutter or glass. Place on the prepared baking sheet and sprinkle with coarse sugar if desired.
05 - Bake for 15 to 18 minutes until golden brown. Cool completely on a wire rack.
06 - In a bowl, combine sliced strawberries, sugar, and lemon juice. Toss gently and let sit for at least 20 minutes to release juices and develop flavor.
07 - Beat cold heavy cream, powdered sugar, and vanilla 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 remaining shortcake half and garnish with additional strawberries and cream.

# Expert Advice:

01 -
  • The shortcakes are tender and buttery without being finicky—no special equipment needed, just your fingertips and a gentle touch.
  • Macerated strawberries sit quietly together, becoming soft and syrupy, which means every bite tastes like concentrated summer even in February.
  • Homemade whipped cream takes five minutes and tastes infinitely better than anything from a can, plus it's the perfect canvas for showing off your cooking skills.
02 -
  • Overmixing the dough is the biggest mistake—if you stir it too much the gluten develops and you'll get dense cakes instead of fluffy ones, so mix just until combined and move on.
  • Cold ingredients matter more than you'd think; warm butter won't create those pockets of steam, so keep everything chilled until the last moment.
  • Don't assemble these more than an hour before serving or the shortcakes will absorb moisture from the berries and lose their crispness.
03 -
  • If your whipped cream starts to look grainy while you're beating it, you've gone too far—stop immediately and use it as is or fold in a splash of cold milk to rescue it.
  • Brushing the shortcake tops with a little cream before sprinkling coarse sugar helps the sugar stick and creates an even more luxurious finish.
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