Valentines Day Strawberry Shortcake (Print Version)

Tender shortcakes layered with macerated strawberries and fluffy whipped cream for a sweet romantic dessert.

# Ingredient List:

→ 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

→ Strawberries

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

→ Whipped Cream

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

# How to Make:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, granulated 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 milk, egg, and vanilla extract until combined. Pour into the dry mixture and stir gently just until combined, being careful not to overmix the dough.
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 round cutter or glass. Place 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 - In a bowl, combine sliced strawberries, granulated sugar, and lemon juice. Toss gently and allow to sit for at least 20 minutes, allowing the berries to release their juices.
07 - Using an electric mixer on medium-high speed, beat cold heavy cream, powdered sugar, and vanilla extract until soft peaks form. Do not overbeat.
08 - Split each cooled shortcake horizontally. Layer the bottom half with macerated strawberries and a generous dollop of whipped cream. Top with the shortcake lid and finish with additional strawberries and whipped cream.

# Expert Advice:

01 -
  • The shortcakes stay tender and fluffy without being fussy, so you actually look forward to making them instead of dreading the bake.
  • Macerated strawberries do all the flavor work for you—they're naturally sweeter and juicier than plain fruit, making every bite feel indulgent.
  • You can prep everything separately and assemble right before serving, which means less stress and more time enjoying the moment.
02 -
  • Don't skip the maceration step—I once tried serving fresh strawberries and they tasted flat compared to ones that had been sitting in their own juice and sugar.
  • Keep everything cold until assembly; warm cream won't whip and warm cakes will melt the cream, creating a sad puddle instead of distinct, gorgeous layers.
03 -
  • Chill your mixing bowl and beaters before whipping cream—this helps it whip faster and hold peaks longer without splitting.
  • If your shortcakes cool completely, warm them very gently in a 275°F oven for just 3-4 minutes before assembly; a warm cake absorbs the strawberry juice more generously than a cold one.
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