LongHorn Steakhouse Strawberry Shortcake Recipe
Ingredients
Directions / Instructions
Why You'll Love This Strawberry Shortcake Recipe
Few desserts capture the flavors of summer quite like homemade strawberry shortcake. Inspired by the restaurant favorite, this recipe combines tender, buttery shortcakes with juicy strawberries that have been lightly sweetened to create a delicious syrup. Each serving is layered with fresh whipped cream and finished with extra berries, making it an elegant yet incredibly simple dessert that everyone loves. Perfect for family dinners, cookouts, birthdays, holidays, and weekend gatherings, this classic dessert comes together using simple ingredients and delivers bakery-quality results.
Ingredients
For the Strawberries
- 1½ pounds fresh strawberries, hulled and sliced
- ⅓ cup granulated sugar
- 1 teaspoon lemon juice
For the Shortcakes
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter, cubed
- ⅔ cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon coarse sugar for topping (optional)
For the Whipped Cream
- 1½ cups cold heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Step-by-Step Instructions
1. Prepare the Strawberries
Combine the sliced strawberries, granulated sugar, and lemon juice in a bowl. Stir gently and let the mixture sit for 30 minutes so the berries release their natural juices and create a sweet syrup.
2. Preheat the Oven
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
3. Make the Shortcake Dough
Whisk together the flour, sugar, baking powder, and salt. Cut the cold butter into the flour mixture until coarse crumbs form. Mix together the heavy cream, egg, and vanilla, then gently stir into the flour mixture until a soft dough forms.
4. Shape and Bake
Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Cut into six rounds using a biscuit cutter. Place them on the prepared baking sheet, brush lightly with cream, sprinkle with coarse sugar if desired, and bake for 15 to 18 minutes until golden brown.
5. Prepare the Whipped Cream
Using a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until medium peaks form. Refrigerate until ready to assemble.
6. Assemble the Shortcakes
Slice each cooled shortcake in half. Spoon a generous amount of whipped cream onto the bottom half, followed by plenty of macerated strawberries and their juices. Place the top half of the shortcake over the filling.
7. Garnish and Serve
Top each dessert with another dollop of whipped cream, additional strawberries, fresh mint leaves, and drizzle any remaining strawberry syrup over the top. Serve immediately.
Storage Tips
Store the baked shortcakes in an airtight container at room temperature for up to 2 days. Refrigerate the whipped cream and strawberries separately for up to 3 days. Assemble just before serving to keep the biscuits tender and fresh.
Serving Suggestions
Serve with vanilla bean ice cream, strawberry sauce, chocolate drizzle, fresh blueberries, raspberries, or a dusting of powdered sugar. Pair with iced tea, lemonade, coffee, or sparkling wine for a complete dessert experience.
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