If there’s one dessert that always spells “celebration,” it’s the Strawberry Shortcake Recipe. Imagine tender, buttery shortcakes layered with juicy, macerated strawberries and pillows of freshly whipped cream—each bite is a sweet symphony of flavors and textures. This beloved treat combines nostalgia and simplicity, making it the perfect crowd-pleaser for spring gatherings, summer barbecues, or any night you feel like spoiling yourself (and your loved ones) with something homemade. Whether you’re a seasoned baker or a weekend kitchen adventurer, this recipe delivers irresistible results every single time.
Ingredients You’ll Need
The beauty of the Strawberry Shortcake Recipe lies in its straightforward, quality ingredients. Each component brings something essential to the table—whether it’s the rich texture of heavy cream or the sun-kissed sweetness of ripe strawberries. Let’s make every bite unforgettable!
- Fresh strawberries (2 cups, hulled and sliced): The heart of the dessert, these bring juicy, natural sweetness and vibrant color.
- Granulated sugar (1/4 cup for berries, 1/4 cup for shortcake): Sweetens both the berries and the biscuit-like cakes for balanced flavor.
- All-purpose flour (2 cups): Forms the tender crumb of the shortcake base.
- Baking powder (1 tablespoon): Gives the shortcakes their signature rise and lightness.
- Salt (1/2 teaspoon): Balances flavors and enhances all the sweet notes.
- Cold unsalted butter (1/2 cup, cubed): Essential for flaky, tender shortcakes—keep it cold for the best results.
- Whole milk (2/3 cup): Adds moisture and helps bind the dough together.
- Vanilla extract (1 teaspoon for shortcake, 1/2 teaspoon for whipped cream): Gives those warm, aromatic notes both in cake and cream.
- Heavy whipping cream (1 cup): Whips into billowy, luscious topping that brings everything together.
- Powdered sugar (2 tablespoons): Lightly sweetens the whipped cream without making it grainy.
How to Make Strawberry Shortcake Recipe
Step 1: Macerate the Strawberries
Start by combining the sliced strawberries and 1/4 cup granulated sugar in a medium bowl. Stir everything together, then let the mixture sit for at least 30 minutes. This little rest draws out the natural juices in the berries and creates a syrupy sauce that’s pure magic layered over the shortcakes.
Step 2: Prepare and Bake the Shortcakes
Preheat your oven to 425°F and set out a baking sheet lined with parchment paper. In a large bowl, whisk together the flour, 1/4 cup granulated sugar, baking powder, and salt. Add the cold, cubed butter and use your fingertips or a pastry cutter to blend until the mixture looks like coarse crumbs. Pour in the milk and vanilla, mixing just until a soft dough forms. Turn the dough out onto a lightly floured surface, gently knead it 2 or 3 times, and then pat into a 1-inch thick round. Use a biscuit cutter or glass to cut out 6 rounds, place them on your baking sheet, and bake for 12 to 15 minutes until golden brown and fragrant. Let cool slightly—the aroma is irresistible!
Step 3: Whip the Cream
While your shortcakes are cooling, pour the heavy cream, powdered sugar, and vanilla extract into a chilled mixing bowl. Use a handheld mixer or whisk to beat until soft peaks form. There’s nothing quite like freshly whipped cream, and it’s truly worth the extra two minutes it takes!
Step 4: Assemble the Strawberry Shortcake Recipe
Slice each warm shortcake in half horizontally. Spoon a generous heap of macerated strawberries and their glorious juices over the bottom half, then crown with a thick dollop of whipped cream. Place the top half of the shortcake on top—add one more spoonful of berries and cream if you’re feeling indulgent. Serve right away, while the shortcakes are still lightly warm.
How to Serve Strawberry Shortcake Recipe
Garnishes
For that picture-perfect finish, sprinkle each Strawberry Shortcake Recipe with a shower of fresh mint leaves or a dusting of powdered sugar. A few extra slices of strawberries arranged artfully can turn each plate into a showstopper—pretty and delicious.
Side Dishes
This dessert is rich yet wonderfully balanced, so simple sides work best. Pair with a fresh fruit salad or a light lemon sorbet to keep things bright. For a coffeehouse vibe, serve with strong cold brew or a cooling glass of homemade lemonade.
Creative Ways to Present
If you want to impress, try serving the Strawberry Shortcake Recipe in glass jars for a whimsical picnic treat. Layer the shortcake, berries, and cream in parfait glasses for a stunning visual effect, or go bite-sized with mini shortcakes for a fun dessert bar at gatherings.
Make Ahead and Storage
Storing Leftovers
If (and that’s a big if) you have leftovers, store the components separately. Place the shortcakes in an airtight container at room temperature for up to 2 days. Refrigerate the macerated strawberries and whipped cream in covered containers for the same period. Always assemble just before serving to avoid soggy shortcakes.
Freezing
You can freeze the baked and cooled shortcakes! Just wrap them tightly in plastic wrap, then in foil, and freeze for up to 2 months. Thaw at room temperature when you’re ready to indulge. Freezing the strawberries or whipped cream isn’t recommended, as their fresh texture is part of the appeal.
Reheating
To enjoy your shortcakes warm, pop them in a 300°F oven for 5 to 10 minutes. This refreshes the crumb and brings back that just-baked flavor. Avoid microwaving, which can toughen the delicate texture.
FAQs
Can I use frozen strawberries in the Strawberry Shortcake Recipe?
If you’re in a pinch, you can use thawed frozen strawberries, but keep in mind that fresh berries deliver the best texture and vibrant flavor. Frozen ones will be softer and a bit more watery, so drain slightly if needed before macerating.
Can I make the shortcakes ahead of time?
Absolutely! Bake the shortcakes a day ahead and store them in an airtight container. Warm them up just before serving for that fresh-from-the-oven experience that everyone loves.
What’s the best way to keep whipped cream stable?
For whipped cream that stands up to time, whip in a tablespoon of instant pudding mix or use heavy cream with higher fat content. This helps maintain those soft peaks longer, especially if transporting or making in advance.
How do I make the shortcakes extra rich and golden?
Brush the tops with a little cream and sprinkle with sugar before baking. This tip from seasoned bakers gives a golden, glistening finish and a bit of extra crunch.
Is it okay to substitute store-bought components?
Definitely! If you’re short on time, store-bought whipped cream or shortcake biscuits will get the job done in a pinch. The Strawberry Shortcake Recipe is all about enjoying yourself, so there’s no shame in a shortcut.
Final Thoughts
I can’t think of a single occasion that wouldn’t be made sweeter by a homemade Strawberry Shortcake Recipe. With its classic combination of flavors and easy-to-master steps, it’s the kind of dessert people remember. So gather your berries, whip up some cream, and let this timeless treat steal the show at your next table. Happy baking!
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Strawberry Shortcake Recipe
- Total Time: 35 minutes (plus 30 minutes for strawberries to macerate)
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in the classic flavors of summer with this delightful Strawberry Shortcake Recipe. Perfectly sweet strawberries nestled between tender, homemade shortcakes and topped with billowy whipped cream, this dessert is a true crowd-pleaser.
Ingredients
For the Strawberries:
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
For the Shortcakes:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 2/3 cup whole milk
- 1 teaspoon vanilla extract
For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Strawberries: In a medium bowl, combine the sliced strawberries and 1/4 cup sugar. Let sit for at least 30 minutes to macerate.
- Preheat and Prepare: Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Make the Shortcakes: In a large bowl, whisk flour, sugar, baking powder, and salt. Cut in butter until mixture resembles crumbs. Add milk and vanilla, stir until dough forms. Pat, cut, and bake for 12–15 minutes.
- Whip the Cream: Whip heavy cream, powdered sugar, and vanilla until soft peaks form.
- Assemble: Slice shortcakes, spoon strawberries with juices, add whipped cream, and top with another shortcake half. Serve.
Notes
- For extra-rich flavor, brush shortcake tops with cream and sugar before baking.
- You can substitute store-bought whipped cream or shortcakes if needed.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 assembled shortcake
- Calories: 390
- Sugar: 18 g
- Sodium: 270 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 65 mg
