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: 1 cup all-purpose flour; 1/4 cup granulated sugar; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/4 cup unsalted butter, chilled and cubed; 1/2 cup buttermilk; 2 cups fresh strawberries, sliced; 2 tablespoons granulated sugar (for strawberries); 1 cup heavy cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Baking & Desserts

When I think of the perfect dessert for Valentine's Day, my mind immediately goes to these delightful strawberry shortcakes. It's amazing how a combination of fresh strawberries, whipped cream, and buttery cake can create such an indulgent treat. I love preparing these shortcakes because they bring together the sweetness of ripe strawberries with the lightness of whipped cream, resulting in a dessert that's not only visually stunning but also incredibly delicious. Plus, they come together in less than an hour, making them the ideal treat for a romantic evening in.

Created by

Callista Green

Last updated on 2026-01-10T01:49:09.964Z

When I first made strawberry shortcakes, I was looking for a dessert that would wow my guests without taking all day to prepare. I was pleasantly surprised by how simple yet sophisticated these treats can be. The method of layering the strawberries with biscuit-like cakes and topping with freshly whipped cream ensures each bite feels extravagant, yet it's approachable enough for any home cook.

A little tip I’ve found is to macerate the strawberries with sugar for about 10-15 minutes before assembling the shortcakes. This draws out their juices and enhances the sweetness while creating a delightful syrup that seeps into the cake. It makes each shortcake extra moist and bursting with flavor!

        Why You'll Love This Recipe
        Fresh strawberries bursting with flavor that perfectly complement the soft cake.
A quick and easy dessert that’s sure to impress your loved ones.
Light, fluffy whipped cream adds a wonderful texture and sweetness.

      

The Role of Strawberries

The star ingredient of this dessert is undoubtedly the fresh strawberries. When choosing strawberries for your shortcakes, look for ripe, sweet, and fragrant berries. The maceration step, where you mix the strawberries with sugar and let them sit, helps draw out the juices and enhances their flavor. After resting for about 10-15 minutes, you’ll notice the strawberries become juicy and syrupy, creating a delicious topping that complements the shortcake perfectly.

Feel free to experiment with different berry varieties for a unique twist. For instance, using a mix of strawberries, raspberries, and blueberries not only adds vibrant color but also a delightful complexity to the flavor profile. You can also adjust the amount of sugar according to the sweetness of the berries or leave them unsweetened for a more natural taste.

Shortcake Success Tips

The key to a tender and flaky shortcake lies in how you handle the dough. When mixing the butter into the dry ingredients, be careful not to overwork the mixture. The goal is to achieve coarse crumbs resembling pea-sized pieces. This technique ensures that when baked, the shortcakes will have a tender crumb rather than a dense one. Remember, less is more!

Another critical point is to avoid over-mixing when adding the buttermilk. Stir until just combined; you’re looking for a shaggy dough. This prevents the formation of too much gluten, which can lead to tough shortcakes. If the dough feels too wet, you can sprinkle a light dusting of flour while shaping it on a floured surface. However, be cautious with added flour; a little goes a long way.

Serving and Storage

For serving, I love to drizzle some of the strawberry juices over the assembled shortcakes for an extra burst of flavor and visual appeal. A sprinkle of fresh mint on top can add a refreshing touch. You can also serve these shortcakes alongside a scoop of vanilla ice cream for an indulgent twist — the creaminess beautifully contrasts with the fresh berries and fluffy whipped cream.

If you're planning to make these shortcakes ahead, it’s best to store the components separately. The shortcakes can be baked and stored at room temperature in an airtight container for up to two days. However, for optimal flavor and texture, assemble the shortcakes just before serving. The whipped cream can be whipped a few hours in advance and kept refrigerated, but for the best texture, it's ideal to whip it fresh.

Ingredients

Gather these simple ingredients for a delightful experience!

Ingredients

1 cup all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup unsalted butter, chilled and cubed
1/2 cup buttermilk
2 cups fresh strawberries, sliced
2 tablespoons granulated sugar (for strawberries)
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Now that you have everything, let’s get cooking!

Instructions

Follow these steps for a flawless preparation.

Prepare the Strawberries

In a medium bowl, combine the sliced strawberries with the granulated sugar. Stir gently and let them sit for about 10-15 minutes to macerate.

Make the Shortcake

Preheat your oven to 400°F (200°C). In a bowl, mix the flour, sugar, baking powder, baking soda, and salt. Cut in the chilled butter until the mixture resembles coarse crumbs. Stir in the buttermilk until just combined.

Shape and Bake

Turn the dough onto a lightly floured surface and gently knead it a few times. Pat into a 1-inch thick round. Cut into circles using a biscuit cutter. Place on a baking sheet and bake for 15-20 minutes, or until golden.

Whip the Cream

While the shortcakes are baking, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.

Assemble the Shortcakes

Once the shortcakes are cool, slice them in half. Spoon a layer of macerated strawberries on the bottom half, add a dollop of whipped cream, then place the top half back on. Top with more strawberries and cream.

Enjoy your delightful strawberry shortcakes!

Pro Tips

For extra flavor, you can add a splash of lemon juice to the strawberries or infuse the whipped cream with a hint of almond extract.

Ingredient Substitutions

If you need a dairy-free option, you can substitute the buttermilk with a non-dairy alternative such as almond milk mixed with a teaspoon of lemon juice or vinegar. This will mimic the acidity of buttermilk and provide a similar tender texture to the shortcakes. For those avoiding gluten, a 1:1 gluten-free flour blend can work, although the texture might be slightly different, but it should still yield delightful results.

When it comes to sugar, you can easily replace granulated sugar with coconut sugar for a different flavor profile, or use honey or maple syrup in smaller quantities, keeping in mind that it will alter the dry-to-wet ingredient ratio slightly. Just be sure to adjust other liquid ingredients accordingly if you make such substitutions.

Scaling the Recipe

Scaling up this recipe for a larger gathering is straightforward. Each shortcake recipe yields about four servings; simply multiply the ingredient amounts by the number of servings desired. Just ensure your baking sheets have enough space for the additional shortcakes, as they should not be crowded during baking to achieve that lovely golden brown color.

Conversely, if you want to make fewer shortcakes, you can easily halve the recipe. For precise measurements, especially with baking, using a kitchen scale can make a significant difference. This will help you accurately divide the ingredients and keep the proportions right, ensuring that the texture and flavor remain consistent even when adjusted.

Troubleshooting Common Issues

If your shortcakes come out too dry, they may have been overbaked or over-mixed. Keep a close eye on them in the oven, and remove them sooner rather than later; they should be golden but not dark. To remedy over-mixing, remember to mix until the ingredients are just combined. In the future, use a light touch when handling the dough.

On the other hand, if your whipped cream doesn't thicken properly, it might be due to the cream being too warm. Ensure the heavy cream is chilled before whipping, and if you’re in a warm environment, consider chilling your mixing bowl and whisk as well. If you find the whipped cream is too soft, adding a touch more powdered sugar can help stabilize it.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, but fresh strawberries give a better texture and flavor.

→ How can I make this recipe gluten-free?

Substitute all-purpose flour with a 1:1 gluten-free flour blend.

→ What can I serve with these shortcakes?

They pair beautifully with a drizzle of chocolate sauce or a scoop of vanilla ice cream.

→ Can I prepare these in advance?

It's best to assemble them just before serving for the freshest taste.