This Strawberry Shortcake Recipe is pure summertime magic on a plate: buttery, golden shortcakes piled high with juicy, sweet strawberries and clouds of vanilla-kissed whipped cream. Every bite is a celebration of simple ingredients coming together in the most delightful way, and whether you’re making this for a special occasion or just because strawberries are in season, you’ll find yourself coming back to this classic again and again.
Ingredients You’ll Need
The beauty of this Strawberry Shortcake Recipe is that it relies on a handful of honest, familiar ingredients, each playing a starring role in the final dessert. From the sun-ripened strawberries to the flaky homemade shortcakes and billowy whipped cream, these basics are transformed into something unforgettable.
- Fresh Strawberries: The heart of this dessert—look for ripe, fragrant berries for the best flavor and color.
- Granulated Sugar: Sweetens the strawberries and the shortcakes, drawing out those beautiful juices.
- All-Purpose Flour: Gives the shortcakes their tender, biscuit-like crumb.
- Baking Powder: Ensures the shortcakes rise tall and fluffy.
- Salt: Just a touch to balance sweetness and enhance every flavor.
- Cold Unsalted Butter: The secret to flaky, melt-in-your-mouth shortcakes—work quickly to keep it cold!
- Whole Milk: Adds richness and brings the shortcake dough together.
- Vanilla Extract: Perfumes both the dough and the whipped cream with warmth and depth.
- Heavy Whipping Cream: Whips up into the silkiest topping—don’t skimp on this!
- Powdered Sugar: Sweetens the whipped cream without grittiness.
How to Make Strawberry Shortcake Recipe
Step 1: Macerate the Strawberries
Start by tossing your sliced strawberries with granulated sugar in a bowl. Let them sit for about 30 minutes. This gives the berries time to soften and release their natural juices, creating that irresistible syrupy goodness that soaks into the shortcakes later.
Step 2: Prepare the Shortcake Dough
While the strawberries are macerating, preheat your oven to 425°F. In a large bowl, whisk together your flour, sugar, baking powder, and salt. Now, it’s time to cut in the cold butter. Use a pastry cutter or your fingertips, working quickly, until the mixture looks like coarse crumbs—think pea-sized bits of butter. Gently stir in the milk and vanilla extract just until the dough comes together. Don’t overmix; a tender shortcake is all about a light touch.
Step 3: Shape and Bake the Shortcakes
Turn the dough out onto a lightly floured work surface and pat it into a round about 1 inch thick. Grab a biscuit cutter (or a drinking glass) and cut out 6 rounds. Arrange them on a parchment-lined baking sheet, giving them a little space to puff up. If you want a little sparkle and extra crunch, brush the tops with cream and sprinkle with coarse sugar before baking. Bake for 12 to 15 minutes, until the shortcakes are beautifully golden. Let them cool on a wire rack.
Step 4: Whip the Cream
While the shortcakes are cooling, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. You’re aiming for a soft, pillowy texture that will swoop and swirl over the berries—don’t overbeat!
Step 5: Assemble the Strawberry Shortcake Recipe
Split each cooled shortcake in half horizontally. Spoon a generous amount of strawberries and their juices onto the bottom half, dollop on a cloud of whipped cream, and then crown it with the top half of the shortcake. Serve right away for the ultimate fresh dessert experience.
How to Serve Strawberry Shortcake Recipe
Garnishes
A fresh sprig of mint, a dusting of powdered sugar, or a few extra sliced strawberries on top can make each plate feel truly special. If you’re feeling fancy, a drizzle of balsamic glaze adds a sophisticated touch that pairs surprisingly well with the sweet berries.
Side Dishes
This Strawberry Shortcake Recipe pairs beautifully with a scoop of vanilla ice cream for added indulgence, or a simple fruit salad on the side to keep things light. For a brunch spread, serve alongside fresh lemonade or a chilled glass of Prosecco.
Creative Ways to Present
For a whimsical twist, assemble mini shortcakes in mason jars for picnics or parties—layers of shortcake cubes, strawberries, and whipped cream look gorgeous and travel well. Or, create a deconstructed version by setting out all the components and letting guests build their own masterpiece.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (which is rare!), store each component separately. Shortcakes can be kept in an airtight container at room temperature for up to two days. Strawberries and whipped cream should be refrigerated, each in their own container.
Freezing
Shortcakes freeze beautifully: wrap them tightly in plastic wrap and store in a freezer bag for up to two months. When you’re ready to use, thaw at room temperature or warm gently in the oven. Strawberries and whipped cream, however, are best enjoyed fresh.
Reheating
To refresh your shortcakes, pop them in a 300°F oven for about five minutes until just warmed through. This brings back their lovely texture and aroma. Be sure to let them cool slightly before assembling with the strawberries and cream.
FAQs
Can I use frozen strawberries for this Strawberry Shortcake Recipe?
While fresh strawberries offer the best texture and flavor, you can use frozen berries in a pinch. Thaw them completely and expect a bit more liquid; you may want to drain excess juice before assembling.
What’s the secret to flaky shortcakes?
The key is keeping your butter as cold as possible and not overworking the dough. Those little bits of butter should remain visible in the dough to create that signature flakiness when baked.
Can I make the components ahead of time?
Absolutely! The shortcakes can be baked a day ahead, and the strawberries can be macerated a few hours before serving. Whip the cream just before assembling for the freshest, fluffiest result.
How do I prevent soggy shortcakes?
Assemble the Strawberry Shortcake Recipe just before serving so the shortcakes stay crisp and absorb just enough of the berry juices without turning mushy.
Is this recipe adaptable for dietary needs?
Yes! You can substitute gluten-free flour for the all-purpose flour, use plant-based butter and milk for a dairy-free version, and opt for coconut whipped cream if needed. The Strawberry Shortcake Recipe is very forgiving and customizable.
Final Thoughts
There’s something truly joyful about making—and sharing—this Strawberry Shortcake Recipe with people you love. It’s easy, nostalgic, and absolutely delicious. Give it a try next time strawberries are calling your name, and watch it become an instant favorite in your own kitchen!
Print
Strawberry Shortcake Recipe
- Total Time: 35 minutes (plus 30 minutes for macerating strawberries)
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A classic American dessert featuring tender biscuit-style shortcakes layered with sweet, macerated strawberries and fluffy homemade whipped cream. This strawberry shortcake recipe is perfect for summer, offering a delightful balance of textures and flavors in every bite.
Ingredients
For the strawberries:
- 1 lb fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
For the shortcakes:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 2/3 cup whole milk
- 1 tsp vanilla extract
For the whipped cream:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Macerate strawberries: In a bowl, combine the sliced strawberries with 1/4 cup granulated sugar. Stir gently and let them sit for 30 minutes to release their natural juices and become sweet and juicy.
- Preheat oven: Set your oven to 425°F (220°C) to prepare for baking the shortcakes.
- Prepare dry ingredients: In a large mixing bowl, whisk together 2 cups all-purpose flour, 1/4 cup sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt until evenly combined.
- Cut in butter: Add the cold, cubed unsalted butter to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces.
- Add wet ingredients: Stir in 2/3 cup whole milk and 1 teaspoon vanilla extract just until the dough comes together. Avoid overmixing to keep the shortcakes tender.
- Shape dough: Turn the dough onto a lightly floured surface. Gently pat it into a 1-inch thick round. Use a biscuit cutter or drinking glass to cut out 6 rounds.
- Bake shortcakes: Place the rounds on a parchment-lined baking sheet and bake for 12 to 15 minutes, or until golden brown on top. Remove and transfer to a wire rack to cool.
- Make whipped cream: While the shortcakes bake and cool, whip 1 cup heavy cream with 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract until soft peaks form.
- Assemble dessert: Slice each cooled shortcake in half horizontally. Spoon a generous amount of the macerated strawberries and their juices onto the bottom half. Top with a dollop of whipped cream, then sandwich with the top half of the shortcake.
- Serve: Serve immediately for the best texture and freshness.
Notes
- For extra shine and crunch, brush the tops of the shortcakes with cream and sprinkle with coarse sugar before baking.
- You can prepare the shortcakes, strawberries, and whipped cream ahead of time and assemble just before serving to save time.
- Use ripe, fresh strawberries for maximum sweetness and flavor.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 assembled shortcake
- Calories: 370
- Sugar: 22g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
