Strawberry Shortcake Recipe
chantilly cream, macerated strawberries
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with STRAWBERRY SHORTCAKE
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Macerated Strawberries
For the Chantilly Cream
For the Shortcake
Method
For the Macerated Strawberries
Prepare the Strawberries
Wash and slice the strawberries. In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Toss gently and let them sit for at least 30 minutes to macerate.
For the Chantilly Cream
Make the Chantilly Cream
In a mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Using an electric mixer, beat the mixture on medium-high speed until soft peaks form. Be careful not to overbeat.
For the Shortcake
Make the Shortcake
Preheat the oven to 425°F (220°C). In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs. Stir in the heavy cream until just combined. Turn the dough onto a floured surface and knead gently. Pat into a 1-inch thick circle. Cut into rounds and place on a baking sheet. Bake for 12-15 minutes or until golden brown.
Assembly
Assemble the Shortcakes
Once the shortcakes are baked and cooled slightly, slice them in half. Layer the macerated strawberries and chantilly cream between the halves. Serve immediately.