Ingredients

For Strawberries

578 g fresh strawberries, sliced (1 lb)
14 g sugar (1 tbsp)
28 g seedless strawberry jam (1 tbsp)

For Shortcake

240 g all-purpose flour (2 cups)
12 g baking powder (1 tbsp)
2 g kosher salt (½ tsp)
57 g sugar (¼ cup)
Zest of 1 medium orange
87 g frozen unsalted butter, grated (6 tbsp)
195 g cold buttermilk (¾ cup)
Sanding sugar for topping, optional

For Whipped Cream

460 g heavy whipping cream (2 cups)
14 g sugar (1 tbsp)
10 g vanilla bean paste or extract (2 tsp)

Strawberry Shortcake

This classic Strawberry Shortcake recipe features tender, orange-zested buttermilk shortcakes layered with sweet macerated strawberries and freshly whipped vanilla cream. Made with simple ingredients and baked until golden, these homemade shortcakes are light, buttery, and perfectly balanced with juicy berries. A timeless summer dessert that’s ideal for entertaining, holidays, or peak strawberry season.

Dessert

Food

Preheat oven to 400 ºF. Line a half sheet pan with parchment paper or a silicone baking mat.
Combine the strawberries, sugar and jam in a medium bowl. Mix gently, cover and set aside until ready to use.
Add the all-purpose flour, baking powder, salt, sugar and orange zest to the plastic whipping bowl of the Ankarsrum mixer fitted with the single wire whisk. Whisk on the lowest speed (12 o'clock position) until the orange zest is thoroughly incorporated into the dry ingredients, approximately 30 seconds.
Add the grated frozen butter and whisk at low speed (1 o'clock position) until the butter and flour mixture begins to form pea-size pieces, approximately 45 seconds. Add the buttermilk and whisk at the lowest speed for 30 seconds until the dough begins to come together.
Turn out the dough onto a clean surface and gently knead until the flour mixture is fully incorporated, being careful not to overwork the dough. Roll the dough out on a lightly floured surface a ½ inch thick, and cut into shortcakes with a 2 ¾ inch round biscuit/cookie cutter. Re-roll the scraps and cut out a total of 8 shortcakes.
Place the shortcakes on the prepared sheet pan.  Sprinkle tops with sanding sugar if desired. Bake for 12-14 minutes, until the shortcakes have risen and are beginning to turn golden brown.
Once baked, let cool on the sheet pan for 5 minutes and then move to a cooling rack while the whipped cream is prepared.
Wash and dry the whipping bowl and fit the whisk attachment with the balloon whisks. Add the whipping cream and begin to whisk on low speed (2 o'clock position). Slowly add the sugar and vanilla bean paste. Raise the speed to medium (5 o'clock) and whip until soft peaks form, approximately 30-45 seconds. If you prefer a stiffer cream, whisk for 15-30 seconds longer.
To serve, split the shortcakes in half lengthwise and fill with whipped cream and strawberries. Shortcakes are best eaten the day they are prepared.