Strawberry Shortcake with Custard (Printer-friendly)

Delightful layered treat with shortcake, custard, fresh strawberries, and whipped cream.

# What You'll 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 cold unsalted butter, cubed
06 - 2/3 cup whole milk
07 - 1 large egg

→ Vanilla Custard

08 - 2 cups whole milk
09 - 1/2 cup granulated sugar
10 - 4 large egg yolks
11 - 1/4 cup cornstarch
12 - 1 teaspoon pure vanilla extract
13 - Pinch of salt

→ Strawberries

14 - 1 pound fresh strawberries, hulled and sliced
15 - 1/4 cup granulated sugar
16 - 1 tablespoon fresh lemon juice

→ Whipped Cream

17 - 1 cup heavy cream
18 - 2 tablespoons powdered sugar
19 - 1 teaspoon vanilla extract

# How to Prepare:

01 - Preheat oven to 400°F. Whisk together flour, sugar, baking powder, and salt in a large bowl. Cut in cold butter until mixture resembles coarse crumbs. Whisk milk and egg in a small bowl, then add to flour mixture. Stir until just combined. Drop large spoonfuls onto parchment-lined baking sheet to form 8 biscuits. Bake 15–18 minutes until golden. Cool completely, then break into bite-sized pieces.
02 - Heat milk in a saucepan until just simmering. Whisk sugar, egg yolks, cornstarch, and salt until smooth in a separate bowl. Gradually whisk hot milk into yolk mixture, then return to saucepan. Cook over medium heat, whisking constantly, until thickened, about 3–5 minutes. Remove from heat and stir in vanilla. Pour into a bowl, cover surface with plastic wrap, and chill until cold.
03 - Toss sliced strawberries with sugar and lemon juice in a bowl. Let sit for at least 20 minutes to release juices.
04 - In a cold bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form.
05 - Layer half the shortcake pieces in a large trifle dish or glass bowl, followed by half the custard, half the strawberries with juices, and half the whipped cream. Repeat layers. Finish with extra strawberries and whipped cream if desired. Chill at least 1 hour before serving.

# Expert Advice:

01 -
  • The contrast of textures from crisp shortcake to silky custard is absolute perfection
  • Looks impressive but comes together faster than you would expect
  • Can be assembled ahead so you are not stuck in the kitchen during parties
02 -
  • The plastic wrap trick on custard prevents a skin from forming which creates a smoother texture
  • Shortcake must be completely cool before assembling or it will melt the custard layers
  • This dessert actually tastes better after sitting for several hours or even overnight
03 -
  • Use a clear glass bowl so guests can see those beautiful layers
  • Let the trifle come to room temperature for 15 minutes before serving

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