Valentines Treats Strawberry Shortcakes

Name: Valentines Treats Strawberry Shortcakes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1/4 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, cold and cubed; 3/4 cup heavy cream; 2 cups fresh strawberries, hulled and sliced; 2 tablespoons granulated sugar; 1 teaspoon lemon juice; 1 cup heavy cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Modern Kitchen

I love creating special treats for Valentine’s Day, and these Strawberry Shortcakes are a delightful twist on a classic. With fresh strawberries, fluffy whipped cream, and buttery shortcakes, each bite feels like a little celebration. Making these shortcakes from scratch allows me to control the sweetness and flavor, ensuring each layer is perfectly balanced. The combination of the strawberries' tartness with the creaminess of the whipped topping is not only delicious but also a delightful surprise for anyone who tries them. Let’s get started on this love-filled dessert!

Created by

Rhiannon Sutherland

Last updated on 2026-01-13T03:33:34.728Z

When I first made these Strawberry Shortcakes, I was surprised at how quickly they came together. The key is to use fresh, ripe strawberries, which bring out the best flavor when lightly macerated. Mixing the berries with a touch of sugar enhances their natural sweetness and gives a lovely sauce that complements the shortcakes beautifully.

While baking, I learned that the secret to a perfect shortcake lies in not overworking the dough. By gently mixing the ingredients and handling it as little as possible, I created tender, flaky layers. This method ensured each bite was light and airy, making the dessert a perfect ending to a romantic meal.

        Why You Will Love This Recipe
        Deliciously sweet strawberries with a hint of lemon zest
Flaky, buttery shortcakes that melt in your mouth
Light and airy whipped cream adds the perfect finishing touch

      

Choosing the Right Strawberries

The key to making the best Strawberry Shortcakes lies in the strawberries you choose. Opt for ripe, in-season strawberries, as they offer the best flavor and sweetness. Look for berries that are bright red without any white or green spots, as these are signs of underripeness. Additionally, if you can, source organic strawberries to avoid pesticide residues and fully enjoy their natural taste. Freshly hulled and sliced, they will create a deliciously juicy filling for your shortcakes.

Macerating the strawberries with sugar and lemon juice is crucial to enhancing their natural sweetness while adding a subtle tartness. Allow the mixture to sit for at least 15 minutes, but if time permits, leave it for up to an hour. This not only softens the berries but also helps them release their juices, creating a syrupy topping that brings your shortcakes to life. If you want a different citrus note, feel free to use orange juice instead of lemon.

Achieving Perfectly Flaky Shortcakes

When preparing the shortcakes, the technique used for cutting in the butter is essential for achieving that signature flaky texture. Make sure your butter is extremely cold; some prefer it slightly frozen for best results. Use a pastry cutter or your fingertips to mix in the butter until the mixture resembles coarse crumbs—this allows small pieces of butter to remain intact, creating steam during baking to produce delicate layers.

Don't overwork the dough after adding the heavy cream. Just mix until the ingredients are combined—over-kneading can result in tough shortcakes. When patting the dough into a rectangle, aim for a uniform thickness of about 1 inch. This will ensure even baking, allowing the shortcakes to puff up nicely. Use a sharp cutter to minimize tearing the edges, which can hinder the rise.

Serving and Storing Ideas

These Strawberry Shortcakes are best served fresh, but they can be made ahead. If you're preparing them for a special occasion, bake the shortcakes a day in advance and store them in an airtight container at room temperature. The strawberries can also be macerated ahead of time and kept in the refrigerator for a day, allowing their flavors to deepen. Just be sure to whip your cream fresh before serving to maintain its texture.

For a delightful twist, consider variations such as adding different fruits like raspberries or peaches, or infusing your whipped cream with flavored extracts or citrus zest. If you’re catering to dietary requirements, you can easily make gluten-free shortcakes by substituting all-purpose flour with a 1:1 gluten-free blend. Experimenting with these variations can make the classic recipe even more unique!

Ingredients

Gather all your ingredients to make the preparation smooth and efficient.

For the Shortcakes

2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
3/4 cup heavy cream

For the Strawberry Filling

2 cups fresh strawberries, hulled and sliced
2 tablespoons granulated sugar
1 teaspoon lemon juice

For the Whipped Cream

1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Ensure all ingredients are fresh for the best results.

Instructions

Follow these steps carefully to create your shortcakes.

Prepare the Strawberries

In a bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Let them sit for about 15 minutes to macerate and release their juices.

Make the Shortcakes

Preheat your oven to 425°F (220°C). In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in heavy cream until just combined. Turn out onto a floured surface, gently knead, and pat into a 1-inch thick rectangle. Cut into round shapes and place on a baking sheet.

Bake the Shortcakes

Bake the shortcakes in the preheated oven for 15-18 minutes, or until they are golden brown. Remove from oven and let cool slightly.

Whip the Cream

In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Beat until soft peaks form.

Assemble the Shortcakes

Slice the baked shortcakes in half. Layer the bottom half with macerated strawberries and a dollop of whipped cream. Place the top half on and garnish with more strawberries and cream.

Enjoy your delicious homemade strawberry shortcakes!

Pro Tips

For an extra flavor boost, consider adding a splash of vanilla to the whipped cream or a sprinkle of mint for freshness.

Troubleshooting Common Issues

If your shortcakes don't rise as expected, it could be due to old baking powder or overmixing the dough. Always check the expiration date on your baking powder and gently mix until just combined. If they turn out too dry, you may have added too much flour during measuring or mixing—it's best to use a scale for accuracy.

For the whipped cream, if it becomes too runny, it's likely not whipped enough or is warm from overhandling. Chill your mixing bowl and beaters for a few minutes beforehand, and avoid overbeat. Stop as soon as soft peaks form for the best texture.

Storing Leftovers

If you have leftovers, store the components separately to maintain the best texture. Place the shortcakes in an airtight container for up to two days. The strawberries should be stored in the refrigerator but consumed within three days for optimal freshness. The whipped cream, however, should ideally be made fresh each time; if left over, store it in the refrigerator but be prepared for it to lose some volume.

To refresh day-old shortcakes, you can toast them lightly in the oven for a few minutes at 350°F (175°C) to bring back some crispness and warmth before reassembling with strawberries and whipped cream. This way, you can still enjoy that delightful experience even a day later.

Scaling the Recipe Up or Down

This recipe is easily adaptable for larger gatherings or smaller portions. For scaling up, double the ingredients and consider using a larger mixing bowl to accommodate the increased volume. You can bake the shortcakes in batches if your oven space is limited or use multiple baking sheets at once, rotating them halfway through to ensure even baking.

Conversely, if you're looking to make fewer shortcakes, simply divide the ingredient amounts accordingly, or use a muffin tin to bake them in smaller, portioned shapes. Just be mindful of the baking time; smaller shapes will likely bake faster, so keep an eye on them to avoid any overbaking.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, you can use frozen strawberries, but make sure to thaw and drain them before using to avoid excess moisture.

→ How do I store leftover shortcakes?

Store any leftover shortcakes in an airtight container in the refrigerator for up to 2 days.

→ Can I make the shortcakes ahead of time?

Yes, you can prepare the shortcakes a day in advance; just reheat them slightly before assembling.

→ Is there a gluten-free option for the shortcakes?

You can substitute the all-purpose flour with a gluten-free flour blend designed for baking.