There is something truly magical about a classic strawberry shortcake, and this Strawberry Shortcake Recipe captures that magic perfectly. Bursting with fresh, sweet strawberries soaking in just the right amount of sugar, tender homemade shortcakes with a golden crust, and fluffy, lightly sweetened whipped cream, every bite feels like summer wrapped up in a dessert. It’s simple, refreshing, and an absolute crowd-pleaser that brings smiles to any table.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but each plays an essential role in building the great taste, texture, and vibrant color of this Strawberry Shortcake Recipe. From the juiciness of fresh strawberries to the creamy whipped topping, every element comes together in perfect harmony.
- Fresh strawberries (2 cups): The star of the show, sliced for maximum sweetness and juicy texture after macerating with sugar.
- Granulated sugar (1/4 cup + 2 tbsp): Sweetens the strawberries and dough, balancing tartness and enriching flavor.
- All-purpose flour (2 cups): Forms the base of the crumbly, tender shortcakes that hold everything together.
- Baking powder (1 tablespoon): Gives the biscuits a light, fluffy rise.
- Salt (1/2 teaspoon): Enhances all the flavors and rounds out sweetness.
- Cold unsalted butter (1/2 cup, cubed): Creates a flaky, buttery texture in the shortcakes when gently cut into the flour.
- Whole milk (2/3 cup): Adds moisture and richness to the dough.
- Vanilla extract (1 teaspoon for dough, 1/2 teaspoon for cream): Infuses warmth and depth into both the shortcakes and whipped cream.
- Heavy whipping cream (1 cup): Whipped to soft peaks for that luscious topping that’s light but decadently creamy.
- Powdered sugar (2 tablespoons): Sweetens the whipped cream for just the right touch.
How to Make Strawberry Shortcake Recipe
Step 1: Macerate the Strawberries
Start by tossing your sliced strawberries with 1/4 cup of granulated sugar in a bowl. Letting them sit for at least 30 minutes allows the sugar to draw out their natural juices, creating a luscious syrup. This step is key to ensuring every bite bursts with juicy, sweet freshness that’ll make your shortcake shine.
Step 2: Prepare the Shortcake Dough
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large mixing bowl, whisk together the flour, baking powder, salt, and 2 tablespoons of sugar. Cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs—this is what creates that beautiful flaky texture in the shortcakes. Stir in the milk and vanilla extract gently, just until everything comes together. Overmixing would make the shortcakes tough, so handle with care.
Step 3: Bake the Shortcakes
Drop 6 to 8 mounds of dough onto your prepared baking sheet, gently flattening the tops so they bake evenly. Pop them into the oven for 12 to 15 minutes until they are golden brown and irresistible. Once baked, transfer the shortcakes to a wire rack to cool just enough so they’re warm but not piping hot—ideal for assembling your dessert.
Step 4: Whip the Cream
While your shortcakes are baking, whip the heavy cream together with powdered sugar and the smaller amount of vanilla extract until soft peaks form. This fluffy, sweet whipped cream is what gives the strawberry shortcake its melt-in-your-mouth richness and lightness.
Step 5: Assemble Your Strawberry Shortcake Recipe
To assemble, slice each shortcake in half horizontally. Spoon a generous layer of the macerated strawberries and their juices onto the bottom half. Top with a dollop of whipped cream, then place the top shortcake half over it. If you want to be extra indulgent, add more strawberries and cream on top. Serve immediately to enjoy the perfect contrast of textures and flavors.
How to Serve Strawberry Shortcake Recipe
Garnishes
Adding a light dusting of powdered sugar over your assembled shortcakes instantly elevates their presentation and adds a touch of elegant sweetness. Fresh mint leaves are another lovely option, bringing a pop of color and a refreshing herbal note that complements the strawberries beautifully.
Side Dishes
This dessert pairs wonderfully with a scoop of vanilla ice cream or even a spoonful of creamy mascarpone for an extra layer of indulgence. For a more robust contrast, try serving it alongside a cup of freshly brewed coffee or herbal tea, which balances the sweetness perfectly.
Creative Ways to Present
If you want to impress guests, try serving the strawberries, whipped cream, and crumbled shortcakes separately in pretty glass parfaits. Layering these elements creates a stunning visual effect and allows everyone to customize their dessert portions. Another idea is to bake mini shortcakes in muffin tins for perfectly portioned individual treats that are adorable and convenient.
Make Ahead and Storage
Storing Leftovers
You can absolutely prepare the shortcakes in advance and store them in an airtight container at room temperature for up to two days. Keep the strawberries and whipped cream refrigerated separately to maintain their freshness. This way, you can assemble your Strawberry Shortcake Recipe just before serving to enjoy the best texture.
Freezing
If you want to freeze the shortcakes, wrap them individually in plastic wrap and place in a sealable freezer bag. They will keep well for up to one month. Thaw them at room temperature before reheating gently in the oven to retain their flakiness. Note that freezing fresh strawberries or whipped cream is not recommended as it affects their texture.
Reheating
Reheat your shortcakes gently in a warm oven (around 300°F/150°C) for 5 to 7 minutes. Avoid microwaving as it can make them soggy or tough. Once warm, assemble with freshly prepared whipped cream and strawberries for a dessert that tastes like it was made moments ago.
FAQs
Can I use frozen strawberries for the Strawberry Shortcake Recipe?
While fresh strawberries are ideal for their texture and flavor, you can use frozen strawberries if fresh ones aren’t available. Just be sure to thaw and drain excess liquid to prevent your shortcakes from becoming soggy.
Is there a gluten-free version of this Strawberry Shortcake Recipe?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend, but be sure it includes xanthan gum or another binder to keep the shortcakes from crumbling too much. Baking powder that’s gluten-free is also essential.
Can I make the whipped cream ahead of time?
Whipped cream is best made fresh just before serving, but you can prepare it a few hours in advance and keep it refrigerated. Give it a quick whisk to revive the fluffiness if it starts to separate.
What if I don’t have a pastry cutter for the butter?
No worries! Use your clean fingers or two butter knives crossed to cut the cold butter into the flour mixture. The key is to keep the butter cold and blend it just enough to resemble coarse crumbs for the best texture.
How do I prevent the shortcakes from becoming soggy?
Make sure to let your shortcakes cool slightly before adding the juicy strawberries and whipped cream, and try not to assemble too far in advance. This keeps the biscuit texture crisp and tender rather than soggy.
Final Thoughts
If you’re looking for a dessert that’s sweet, fresh, and keeps that cozy homemade charm, this Strawberry Shortcake Recipe is your new best friend. It’s surprisingly easy to make but delivers big on flavor and texture. Trust me, once you try it, you’ll find yourself reaching for this classic dessert whenever you want a truly special treat that feels like summer in every bite.
Print
Strawberry Shortcake Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes plus 30 minutes macerating time
- Yield: 6–8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A classic American dessert featuring tender homemade biscuit-style shortcakes layered with juicy macerated strawberries and fluffy whipped cream, perfect for a fresh and sweet summer treat.
Ingredients
Strawberries
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
Shortcake
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar
- 1/2 cup cold unsalted butter, cubed
- 2/3 cup whole milk
- 1 teaspoon vanilla extract
Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Macarate the Strawberries: In a bowl, combine the sliced strawberries with 1/4 cup granulated sugar. Toss well to coat evenly, then let them sit for at least 30 minutes to release juices and become sweet and juicy.
- Prepare the Shortcake Dough: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large mixing bowl, whisk together all-purpose flour, baking powder, salt, and 2 tablespoons granulated sugar. Using a pastry cutter or your fingers, cut in the cold cubed butter until the mixture resembles coarse crumbs. Stir in the milk and vanilla extract just until combined, being careful not to overmix to ensure tender shortcakes.
- Shape and Bake: Drop 6 to 8 mounds of dough onto the prepared baking sheet, gently flattening the tops to form biscuit shapes. Bake in the preheated oven for 12–15 minutes or until the shortcakes turn golden brown. Remove and cool on a wire rack completely before assembling.
- Make the Whipped Cream: While shortcakes bake and cool, whip the heavy cream together with powdered sugar and vanilla extract until soft peaks form, yielding a light, fluffy topping.
- Assemble the Strawberry Shortcakes: Slice each cooled shortcake in half horizontally. Place the bottom half on a plate, spoon a generous amount of macerated strawberries with their juices over it, and add a dollop of whipped cream. Top with the other half of the biscuit, then add more whipped cream and strawberries on top as desired. Serve immediately for best freshness and texture.
Notes
- Shortcakes can be made ahead and stored in an airtight container for convenience.
- For richer tops, brush shortcake tops with cream and sprinkle sugar before baking for a sweet, golden crust.
- Macerating strawberries enhances flavor and juiciness but can be adjusted or skipped if preferred.
