Ingredients

2 cups plus 2 tablespoons (255g) King Arthur Unbleached All-Purpose Flour*

1/3 cup (66g) granulated sugar

2 teaspoons baking powder

1/4 plus 1/8 teaspoon baking soda

1/2 teaspoon table salt

2/3 cup (152g) heavy cream, cold, plus 1 1/2 tablespoons (21g) for brushing

1/4 cup (57g) sour cream, cold

6 tablespoons (85g) unsalted butter, melted

3/4 teaspoon vanilla bean paste or King Arthur Pure Vanilla Extract

1 1/2 tablespoons (21g) coarse sparkling sugar, for sprinkling

1 pound (454g) fresh strawberries (about 1 quart)

2 tablespoons (25g) granulated sugar

1/2 teaspoon vanilla bean paste or King Arthur Pure Vanilla Extract

1 cup (227g) heavy cream, cold

1/4 cup (57g) sour cream, cold

1 1/2 tablespoons (18g) granulated sugar

1/2 teaspoon vanilla bean paste or King Arthur Pure Vanilla Extract

Pinch of table salt

Instructions

Step 1: Preheat your oven to 375°F and place a rack in the upper third. Line a 9″ square pan with parchment paper and lightly grease it.

Step 2: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until combined. Create a well in the center of the dry ingredients.

Step 3: Add 2/3 cup cold heavy cream, sour cream, melted butter, and vanilla to the well. Use a fork to briefly mix the liquids, then stir them into the dry ingredients until a soft, shaggy dough forms with only a few dry bits remaining.

Step 4: Transfer the dough to the prepared pan, shake gently to distribute evenly, then pat into an even layer using floured fingers. The surface may look rough and craggy, which is fine.

Step 5: Dab the dough surface with the remaining 1 1/2 tablespoons of heavy cream, and sprinkle the coarse sparkling sugar evenly on top.

Step 6: Bake for 22 to 26 minutes, rotating halfway through. The shortcake is done when golden, cracked, and firm to the touch. Let it cool about 10 minutes in the pan, then transfer to a wire rack to cool completely.

Step 7: Meanwhile, hull the strawberries by removing leaves and stems. Quarter small berries and slice larger ones into 1/2″-thick pieces.

Step 8: In a medium bowl, toss strawberries with granulated sugar and vanilla. Cover and keep at room temperature until assembly.

Step 9: For the sour cream whip, combine heavy cream, sour cream, sugar, vanilla, and a pinch of salt in a large bowl. Use an electric mixer to whip until medium-stiff peaks form. Set aside.

Step 10: To serve, spoon half the strawberries and juices over the shortcake, dollop the sour cream whip on top, and spread it to create peaks and valleys. Finish by spooning the remaining strawberries and juices over the whipped cream. Slice and enjoy.

Tips & Variations

Use coarse sparkling sugar on top for a pretty crunch and sparkle.

Make the shortcake dough and strawberry topping up to a day ahead; store covered separately and whip the cream just before serving.

For extra flavor, macerate the strawberries with a splash of lemon juice or a bit of balsamic vinegar.

If fresh strawberries aren’t available, frozen berries can be thawed and gently drained before use.

Storage

Strawberry shortcake is best enjoyed fresh, as the shortcake can soften over time. If you have leftovers, store components separately in the refrigerator: keep the shortcake wrapped in plastic and strawberries in a covered container. Reheat the shortcake briefly in a warm oven before assembling again. Whipped cream is best remade fresh.

FAQs

Can I use regular whipped cream instead of sour cream whip?

Yes, you can substitute with regular whipped cream, but the sour cream whip adds a subtle tang that complements the strawberries beautifully.

How do I prevent the shortcake from becoming soggy?

To avoid sogginess, keep the components separate until just before serving. Adding the strawberries and whipped cream too early will soften the shortcake quickly.