The Most Amazing Strawberry Shortcake Recipe You’ll Ever Make

Put down those cookies from the snack aisle and head straight for the kitchen! Johnny Iuzzini, Macy’s Culinary Council expert and award-winning pastry chef, has a special fix for that sweet tooth of yours. His strawberry shortcakes are layered with waves of vanilla crème and delectable slow-roasted strawberries that will leave you with a taste of heaven. Pre-heat the oven and get ready to send your taste buds on a Summertime escape.

Directions for Shortcakes:

Put the flour, baking powder, baking soda, and salt into the bowl of a food processor. Pulse a few times to combine. Add the butter and pulse until the texture resembles fine crumbs. Whisk the milk and egg together and pour through the feed tube, hitting the pulse button until the dough comes together evenly.

Turn the dough out onto a lightly floured surface and form into a square. Wrap in plastic and refrigerate for 1 hour.

Set the oven rack in the top position. Heat the oven to 425°F, preferably on convection. Line a baking sheet with a Silpat or parchment.


Flour the working surface lightly and roll the dough into a square about 1/2-inch thick. Cut into 1 1/2-inch squares and place on a baking sheet. Brush the tops with melted butter and sprinkle with pink salt. Bake until risen and lightly browned, about 4 to 5 minutes (longer if you’re not using convection).

Serve the shortcakes warm, with the Slow-Roasted Strawberries and Creme Chantilly (recipes below).

Yields 12 shortcakes


Directions for Vanilla Crème Chantilly:

Combine the cream, creme fraiche, sugar and scrapings from the vanilla bean, and whip with a hand mixer to stiff peaks.

Directions for Slow-Roasted Strawberries:

Heat the oven to 200°F, preferably on convection.

Hull the strawberries and make a cut across the top so the strawberries can stand up.

Toss the berries with verjus to just barely cover and taste. If you’re not using 8 Brix, you may want to add a few drops of balsamic vinegar to balance the acidity. Macerate for 30 minutes to 1 hour.


Strain the strawberries and stand them up in a baking dish just big enough to hold them comfortably. Roast until the berries have darkened, turning almost a maroon color; they should be very tender but still hold their shape, about 1 hour and 20 minutes.

Remove the berries from the dish and cool to room temperature before serving.

For more tasty treats from Johnny and the rest of the Macy’s Culinary Council chefs, visit



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