Valentines Strawberry Shortcake (Printable)

Delicate shortcakes paired with macerated strawberries and light 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, optional

→ Macerated Strawberries

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

→ Whipped Cream

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

# Directions:

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. Add cold butter and cut in with a pastry blender or fingertips until mixture resembles coarse crumbs.
03 - In a separate bowl, whisk milk, egg, and vanilla. Pour into the dry mixture and stir just until combined without overmixing.
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 cutter or glass. Place on baking sheet and sprinkle with coarse sugar if desired.
05 - Bake for 15 to 18 minutes until golden brown. Cool on a wire rack.
06 - In a bowl, combine sliced strawberries, sugar, and lemon juice. Toss gently and set aside for at least 20 minutes to macerate and release juices.
07 - Beat cold heavy cream, powdered sugar, and vanilla with an electric mixer on medium-high speed until soft peaks form.
08 - Split each shortcake horizontally. Layer with macerated strawberries and whipped cream. Top with remaining shortcake half and additional strawberries and cream.

# Expert Tips:

01 -
  • The shortcakes come together in minutes, yet taste like you've been baking all morning.
  • Homemade whipped cream is so much silkier and less cloyingly sweet than the canned stuff you remember.
  • You can absolutely make this ahead and assemble just before serving, which means less stress on the actual day.
02 -
  • Don't overmix the dough—I learned this the hard way when my first batch came out like hockey pucks instead of pillows.
  • Letting those strawberries sit in sugar is non-negotiable; it's the difference between dry fruit and a silky filling that tastes like summer.
  • If your cream starts looking grainy while whipping, stop immediately; one more second and you've got strawberry shortcake with butter on top instead of cream.
03 -
  • You can bake the shortcakes hours ahead and reassemble them just before serving—this takes the pressure off on the actual day.
  • If you want to get fancy, use a heart-shaped cutter instead of round for an extra romantic touch that requires zero extra effort.
  • A splash of Grand Marnier or Cointreau in the strawberries transforms this into an adult dessert that feels sophisticated without being pretentious.
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