If summer had a flavor, this Strawberry Shortcake Recipe would be it: luscious sweet strawberries, softly whipped cream, and tender, golden shortcakes coming together in every dreamy bite. This legendary dessert is equal parts nostalgic and celebratory, made for lazy afternoons and special moments alike. With a short list of simple ingredients and super approachable techniques, you’ll find it’s just as perfect for a last-minute treat as it is for a backyard gathering. Let’s go step by step, so you can make the very best Strawberry Shortcake Recipe right in your own kitchen!
Ingredients You’ll Need
When it comes to the Strawberry Shortcake Recipe, each ingredient pulls its weight: from pillowy biscuits to blushing berries, nothing here is an afterthought. Grab these pantry and fridge staples (plus the freshest strawberries you can find!) for a beautiful dessert that’s more impressive than the sum of its parts.
- Fresh Strawberries: The star of the show, hulled and sliced for the juiciest, sweetest filling.
- Granulated Sugar (for berries): Draws out the natural juices and helps the strawberries glisten.
- All-Purpose Flour: The base for fluffy, tender shortcakes that are just sturdy enough to hold all the good stuff.
- Granulated Sugar (for shortcakes): Adds just the right touch of sweetness to the biscuits.
- Baking Powder: Gives those biscuits a sky-high rise, so each bite is airy and light.
- Salt: Balances the sweetness and brings out the flavors in both the cake and the berries.
- Cold Unsalted Butter: Makes the shortcakes rich and flaky—keep it super cold for the lightest texture!
- Whole Milk: Adds moisture to the dough without making it heavy.
- Vanilla Extract: Brings a warm, comforting aroma to both the shortcakes and the whipped cream.
- Large Egg (for brushing): Gives the tops a glossy, irresistible finish.
- Coarse Sugar (optional): For a crunchy, sparkling topping on your biscuits (totally delightful, but optional).
- Heavy Whipping Cream: The key to the softest, most luxurious whipped cream—accept no substitutes!
- Powdered Sugar: Adds subtle sweetness to the whipped cream, dissolving beautifully.
How to Make Strawberry Shortcake Recipe
Step 1: Macerate the Strawberries
Start by tossing your sliced strawberries with granulated sugar in a medium bowl. This magical process is called “macerating,” and it draws out the berries’ natural juices, giving you that ruby-red syrup that soaks into every bite. Set the bowl aside and let the strawberries work their sweet magic for at least 30 minutes (or up to a few hours in the fridge).
Step 2: Mix the Dry Ingredients
Preheat your oven to 425°F (220°C) and get your baking sheet ready with parchment paper. In a large bowl, whisk together the flour, sugar, baking powder, and salt. This quick blend ensures your shortcakes will be perfectly fluffy without a single dry pocket.
Step 3: Cut in the Butter
Add the cold, cubed butter to your bowl. Using a pastry cutter (or your fingertips if you like messy fun!), work the butter into the flour until the mixture forms coarse, pea-sized crumbs. These chilly butter pieces will later create those signature layers in your shortcakes.
Step 4: Bring the Dough Together
Drizzle in the milk and vanilla extract, then gently stir just until a shaggy dough forms. Remember, the less you mix, the fluffier and more tender your shortcakes will be—so hold back your inner perfectionist!
Step 5: Shape and Cut the Shortcakes
Turn the dough out onto a floured countertop, pat it into a 1-inch thick circle, and gently knead it only 2 to 3 times. Use a round biscuit cutter to punch out six shortcakes, re-gathering scraps as needed (but avoid overhandling, which could toughen the dough).
Step 6: Prep and Bake
Space your shortcakes on the prepared baking sheet. Brush the tops with lightly beaten egg and, if you want a little sparkle, sprinkle on coarse sugar. Bake for 12 to 15 minutes until deeply golden and fragrant. Let them cool on a rack so they don’t steam and lose crispness.
Step 7: Whip the Cream
While the shortcakes cool, whip the heavy cream, powdered sugar, and vanilla extract with a hand mixer or whisk until you get soft, luscious peaks. Don’t overbeat—stop as soon as the whipped cream holds its shape but still looks silky.
Step 8: Assemble the Strawberry Shortcake Recipe
Gently split each shortcake in half. Spoon on a generous mound of glossy, macerated strawberries, drizzle over their juices, and then top with a mountain of whipped cream. Place the other half of the shortcake on top, press lightly, and dig in while everything is cloud-soft, cool, and absolutely irresistible.
How to Serve Strawberry Shortcake Recipe
Garnishes
Add flair by topping your finished Strawberry Shortcake Recipe with extra sliced strawberries, a sprig of mint, or even a dusting of powdered sugar. For a little crunch, try sprinkling toasted sliced almonds or crushed pistachios over the whipped cream—the texture is beautiful against the soft cake and berries.
Side Dishes
This dessert sings at brunch, alongside iced coffee, lemonade, or a glass of cold milk. Want to go all out? Serve with a scoop of vanilla or strawberry ice cream for a truly decadent treat. A crisp fruit salad or a bowl of fresh blueberries makes a lovely, simple pairing that won’t outshine the main event.
Creative Ways to Present
Let your creativity shine by making mini “shortcake stacks” in clear glass jars for parties, or assemble everything family-style on a big platter and let everyone serve themselves. For extra elegance, cut the shortcakes into hearts or stars with cookie cutters—kids (and grown-ups!) will love the playful shapes. You can even layer everything into a trifle bowl for a dramatic dessert centerpiece.
Make Ahead and Storage
Storing Leftovers
If you somehow have leftovers of your Strawberry Shortcake Recipe, store each component separately: biscuits in an airtight container at room temp for up to a day, berries and whipped cream covered in the fridge. Assemble only when you’re ready to eat, so nothing gets soggy.
Freezing
The shortcakes freeze beautifully! After baking and cooling, wrap them tightly and stash them in the freezer for up to a month. Thaw at room temperature, then refresh in a warm oven before serving. It’s best to make strawberries and cream fresh, but you can freeze extra shortcakes for a future quick fix.
Reheating
To reheat, pop your shortcakes in a 300°F oven for 5 to 7 minutes, just until warmed through and slightly crisp again. Avoid the microwave if you can, as it can make them rubbery and soft (not ideal for this dessert).
FAQs
Can I use frozen strawberries?
Frozen strawberries work in a pinch, but for the brightest flavor and best texture, stick with fresh berries. Thawed frozen berries can be a bit soft and watery, but if that’s all you have, you can still make a delicious shortcake—just drain off excess liquid before assembling.
Can I make the shortcakes gluten-free?
Absolutely! Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. The shortcakes may be a bit more tender, but they’ll still taste fantastic with all those berries and cream.
What’s the best way to cut the butter into the flour?
If you have a pastry cutter, use it for the easiest mixing. Otherwise, two forks or clean fingertips work too—just be sure to work quickly, so your butter stays cold. Chunks of butter = flaky layers, so don’t overmix!
Can I make the whipped cream in advance?
You can whip the cream a couple of hours ahead, just be sure to cover and chill it so it stays fluffy. Right before serving, give it a gentle whisk to bring back its volume if needed.
Is it possible to use buttermilk instead of whole milk?
Yes! Buttermilk adds a delicious tang and tenderness to the shortcakes. The result is a bit richer, and it pairs beautifully with sweet strawberries and billowy cream—highly recommended if you have it on hand.
Final Thoughts
This Strawberry Shortcake Recipe captures everything I adore about classic American desserts: it’s simple, honest, and it lets summer fruit sing. Give it a try and I promise it’ll quickly become a favorite in your own kitchen, bringing smiles and “just one more bite” requests with every spoonful. Enjoy every crumb!
Print
Strawberry Shortcake Recipe
- Total Time: 35 minutes (plus chilling time for berries)
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in the classic sweetness of Strawberry Shortcake with tender, homemade shortcakes layered with juicy macerated strawberries and pillowy whipped cream. This dessert is a perfect way to celebrate the abundance of summer berries.
Ingredients
- 1 lb fresh strawberries (hulled and sliced)
- 1/4 cup granulated sugar
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter (cut into cubes)
- 2/3 cup whole milk
- 1 teaspoon vanilla extract
- 1 large egg (lightly beaten, for brushing)
- Coarse sugar (optional, for topping)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For the strawberries:
For the shortcakes:
For the whipped cream:
Instructions
- Prepare the strawberries: Toss sliced strawberries with 1/4 cup sugar and set aside for at least 30 minutes to macerate.
- Make the shortcakes: Preheat oven to 425°F (220°C). Whisk together flour, sugar, baking powder, and salt. Cut in butter, then stir in milk and vanilla. Form dough, cut out shortcakes, brush with egg, and sprinkle with sugar. Bake until golden.
- Whip the cream: Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
- Assemble: Split shortcakes, layer with strawberries and whipped cream, then top with the other half. Serve.
Notes
- Shortcakes can be made a day ahead and stored in an airtight container.
- Reheat briefly in the oven for best texture.
- Swap strawberries for mixed berries if desired.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake with berries and cream
- Calories: 390
- Sugar: 18g
- Sodium: 240mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
