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Ina Garten Strawberry Shortcakes

Ina Garten Strawberry Shortcakes
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Tender, buttermilk-laced shortcakes are split and filled with juicy, macerated strawberries and clouds of lightly sweetened whipped cream. The biscuits bake up golden and flaky, while the berries soften into a syrupy compote, creating a classic summer dessert that celebrates peak-season fruit.

Ingredients

Scale
  • 4 cups fresh strawberries, hulled and sliced (about 1 lb)
  • 1/3 cup granulated sugar (for strawberries)
  • 1 teaspoon finely grated lemon zest (optional)
  • 2 cups all-purpose flour (9 oz / 255 g), plus more for dusting
  • 1/4 cup granulated sugar (for shortcakes)
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 6 tablespoons cold unsalted butter (3 oz / 85 g), cut into 1/2-inch cubes
  • 3/4 cup cold buttermilk, shaken
  • 2 tablespoons heavy cream (for brushing tops)
  • 1 cup cold heavy cream (for whipped cream)
  • 2 tablespoons granulated sugar (for whipped cream)
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. Place the sliced strawberries in a medium bowl and sprinkle with 1/3 cup of sugar and the lemon zest if using. Gently toss to combine, then let sit at room temperature for at least 30 minutes, stirring occasionally, until the berries release their juices and the sugar dissolves into a syrupy liquid. This maceration softens the strawberries and creates the sweet sauce that soaks into the shortcakes.
  2. Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper. Prepare the shortcake dough: In a large bowl, whisk together the 2 cups of flour, 1/4 cup of sugar, the baking powder, and kosher salt. Make sure the baking powder is well dispersed for even rising.
  3. Add the cold butter cubes to the flour mixture. Using a pastry blender or two knives, cut the butter into the dry ingredients until the mixture resembles coarse meal with some pea-sized butter lumps remaining. The cold butter is essential for creating flaky layers as it melts during baking.
  4. Pour the cold buttermilk over the flour-butter mixture and stir with a fork just until the dough comes together. It will look shaggy and slightly sticky. Do not overmix or the shortcakes will become tough. Turn the dough out onto a lightly floured surface.
  5. Gently knead the dough 5 to 6 times, just until it holds together. Pat or roll the dough into a 1-inch-thick round. Use a 3-inch round biscuit cutter dipped in flour to cut out 4 shortcakes. Press straight down without twisting to ensure tall, even layers. Re-roll scraps once and cut additional shortcakes if needed (you should have about 4).
  6. Place the shortcakes at least 2 inches apart on the prepared sheet pan. Brush the tops generously with the 2 tablespoons of heavy cream. This wash promotes deep golden browning and a slightly crisp crust.
  7. Bake for 15 to 18 minutes, rotating the pan halfway through, until the shortcakes are risen and golden brown on top. A toothpick inserted into the center should come out clean. Transfer to a wire rack and let cool completely, about 15 minutes. They should be just warm or room temperature before serving.
  8. While the shortcakes cool, prepare the whipped cream: In the bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer and a large bowl), combine the 1 cup of cold heavy cream, 2 tablespoons of sugar, and the vanilla extract. Whip on medium-high speed until soft peaks form, 2 to 3 minutes. Do not overwhip or the cream will turn grainy and eventually into butter.
  9. To assemble: Split each shortcake horizontally in half using a serrated knife. Place the bottom half on a serving plate. Spoon a generous portion of the macerated strawberries and their juices over the bottom half, letting the syrup soak into the biscuit.
  10. Add a large dollop of whipped cream over the strawberries, then cap with the shortcake top. Serve immediately, as the shortcakes soften quickly. Offer any remaining strawberries and whipped cream on the side.

Notes

Store assembled shortcakes in the refrigerator for up to 1 day, but they are best enjoyed within a few hours. Baked shortcakes can be made up to 2 days ahead and kept in an airtight container at room temperature; refresh in a 350°F (177°C) oven for 5 minutes before serving. Macerated strawberries can be prepared up to 2 hours in advance and left at room temperature. Whipped cream is best made just before serving, but it can be whipped and refrigerated for up to 4 hours; re-whip briefly if needed.

Nutrition

Keywords: Ina Garten strawberry shortcakes, strawberry shortcake recipe, classic dessert, fresh strawberries, buttermilk biscuits, whipped cream, summer dessert, easy dessert, layered shortcake, baking, berry dessert

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