Galentines Strawberry Shortcake Delight (Printable version)

Tender shortcake layered with strawberries and whipped cream for a sweet, festive treat.

# What you need:

→ Shortcake

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 unsalted butter, cold and cubed
06 - 2/3 cup whole milk
07 - 1 large egg

→ Strawberries

08 - 1.5 pounds fresh strawberries, hulled and sliced
09 - 1/3 cup granulated sugar
10 - 1 teaspoon lemon juice

→ Whipped Cream

11 - 2 cups heavy whipping cream
12 - 1/4 cup powdered sugar
13 - 1 teaspoon pure vanilla extract

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. Cut in cold butter using a pastry cutter or fingertips until mixture resembles coarse crumbs.
03 - In a small bowl, whisk together milk and egg. Add to dry ingredients and mix gently until just combined.
04 - Drop 8 to 10 mounds of dough onto prepared baking sheet. Bake for 15 to 20 minutes until golden brown. Cool completely, then cut into bite-sized pieces.
05 - Combine sliced strawberries, granulated sugar, and lemon juice in a bowl. Toss gently and let sit for at least 15 minutes to release juices.
06 - In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until soft peaks form.
07 - In a large trifle dish or individual glasses, layer half the shortcake cubes at the bottom. Top with half the strawberries and their juices, then half the whipped cream. Repeat layers with remaining ingredients.
08 - Garnish with fresh strawberries or heart-shaped sprinkles if desired. Serve immediately or refrigerate up to 2 hours before serving.

# Expert Advice:

01 -
  • It looks stunning in a glass dish without requiring fancy plating skills or a pastry degree.
  • You can assemble it ahead and let the flavors mingle while you finish getting ready.
  • The buttery shortcake stays tender even when soaked with strawberry juices, which is honestly the dream.
02 -
  • Cold butter is non-negotiable—I learned this the hard way by using softened butter and ending up with dense, cake-like shortcakes instead of tender ones with a slight crumb.
  • Macerating the strawberries ahead creates a syrup that soaks into the shortcake without turning it mushy, which is the secret to this whole thing working.
03 -
  • If your strawberries aren't very sweet, macerating them with an extra tablespoon of sugar for 20 minutes instead of 15 makes a surprising difference in the final syrup.
  • Whip cream in a chilled bowl with cold beaters and stop at soft peaks—this prevents overwhipping and keeps the texture light and cloud-like instead of dense.
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