Valentines Day Strawberry Shortcake (Printable)

Tender shortcakes with sweet strawberries and fluffy whipped cream, perfect for sharing on special occasions.

# What You 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 for topping, optional

→ Macerated Strawberries

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

→ Whipped Cream

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

# Directions:

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. Add cold cubed butter and cut in using a pastry blender or fingertips until mixture resembles coarse crumbs.
03 - In a separate bowl, whisk together milk, egg, and vanilla extract. Pour into dry mixture and stir just until combined, being careful not to overmix.
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. Arrange on prepared baking sheet and sprinkle with coarse sugar if desired.
05 - Bake for 15 to 18 minutes until golden brown. Transfer to a wire rack to cool completely.
06 - While shortcakes bake, combine sliced strawberries, sugar, and lemon juice in a bowl. Toss gently and let sit for at least 20 minutes to release juices and develop flavor.
07 - Using an electric mixer on medium-high speed, beat cold heavy cream, powdered sugar, and vanilla until soft peaks form. Do not overbeat.
08 - Split each cooled shortcake horizontally. Layer bottom half with macerated strawberries and a generous dollop of whipped cream. Top with shortcake upper half, additional strawberries, and more whipped cream.

# Expert Advice:

01 -
  • The shortcakes stay soft for hours, so you can bake them in advance without stress.
  • Three simple components that each shine on their own, but become pure magic when stacked together.
  • It's the rare dessert that actually tastes better when you use really good, ripe strawberries—there's no hiding behind heavy sauces.
02 -
  • Don't let your cream warm up or it'll refuse to whip—pull it from the fridge right before you need it, and if the kitchen is hot, even pop your mixing bowl in the freezer for a few minutes first.
  • The strawberries truly do need that maceration time; rushing this step means you'll have sweet berries but no syrup, and that syrup is what makes the whole thing sing.
03 -
  • The moment you see soft peaks forming on your whipped cream, stop the mixer—the difference between perfect and over-whipped is literally seconds.
  • If you're making these for a crowd, assemble them just before serving so the shortcakes stay crispy and don't get soggy from sitting in the berry juices.
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