Valentines Day Strawberry Shortcake (Printable)

Tender shortcakes topped with macerated strawberries and fluffy whipped cream for a romantic treat.

# What You'll Need:

→ 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

→ Macerated Strawberries

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

→ Whipped Cream

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

# How To:

01 - Preheat oven to 425°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, sugar, baking powder, and salt.
03 - Add cold cubed butter and cut in using a pastry blender or fingertips until mixture resembles coarse crumbs.
04 - In a separate bowl, whisk milk, egg, and vanilla extract until combined.
05 - Pour wet mixture into dry mixture and stir just until combined. Do not overmix.
06 - Turn dough onto a floured surface. Gently pat into a 1-inch thick rectangle. Cut into 6 rounds using a 2.5-inch cutter. Place on baking sheet and sprinkle with coarse sugar if desired.
07 - Bake for 15-18 minutes until golden brown. Cool on a wire rack.
08 - In a bowl, combine sliced strawberries, sugar, and lemon juice. Toss gently and set aside for at least 20 minutes to release juices.
09 - Beat cold heavy cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until soft peaks form.
10 - Split each cooled shortcake horizontally. Layer bottom half with macerated strawberries and whipped cream. Top with shortcake lid, then add additional strawberries and cream.

# Expert Tips:

01 -
  • It tastes like a bakery creation but comes together in under an hour, which means you can actually pull it off on the day itself.
  • The shortcakes stay tender and buttery even after assembly, so you're not fighting with dry cake or soggy layers.
  • Every component plays a role—the macerated strawberries release their own syrup, the whipped cream stays billowy, and somehow it all balances.
02 -
  • Overmixing the shortcake dough is the most common mistake—once you add the milk mixture, stir just until combined and stop, even if you see flour streaks, because the heat of the oven will finish everything off.
  • Don't skip macerating the strawberries; that 20 to 40 minutes of waiting is when the magic happens and you go from having berries and cream to having a cohesive, delicious dessert.
03 -
  • If your kitchen is warm and your shortcake dough is getting soft, chill it in the freezer for ten minutes before cutting and baking—this prevents spreading and keeps everything tender.
  • The strawberries will keep releasing juice as they sit, so if you're assembling more than an hour before eating, add them to the shortcakes just before serving to keep everything from getting soggy.
Go Back