Strawberry Shortcake Recipe
Strawberry Shortcake is a classic dessert that captures the essence of summer in every delicious bite! Imagine buttery, golden shortcakes layered with juicy, sweet strawberries and pillow-soft whipped cream — it’s pure bliss, whether you’re celebrating a special day or just spoiling yourself on an ordinary afternoon. This treat bursts with vibrant color, flavor, and nostalgia, making it a true crowd-pleaser at backyard barbecues and birthdays alike.
Ingredients You’ll Need
The beauty of Strawberry Shortcake lies in its simplicity, with every ingredient playing a starring role. Fresh strawberries and fluffy whipped cream shine between tender, buttery shortcakes, making each element essential for the authentic, mouthwatering experience we all crave.
- Fresh strawberries: The heart of the dish, these sweet berries bring that luscious, juicy flavor and a pop of stunning color.
- Granulated sugar: Used to macerate the berries, it draws out their juices and creates a lovely syrup, while also sweetening the shortcake.
- All-purpose flour: The base for the shortcakes — provides structure and a tender crumb.
- Baking powder: Lifts the shortcakes, ensuring they’re delightfully light and fluffy.
- Baking soda: A small amount helps with leavening and keeps the texture just right.
- Salt: Not just a flavor enhancer — it balances the sweetness and rounds out the overall taste.
- Cold unsalted butter: The key to rich, flaky shortcakes; keep it cold for best results.
- Whole milk: Adds moisture and binds the dough, creating a soft, tender bite.
- Vanilla extract: Infuses both the cake and the whipped cream with aromatic warmth.
- Heavy whipping cream: Whipped up light and airy, it’s the final luscious layer.
- Powdered sugar: Sweetens the whipped cream perfectly, with a smooth, melt-in-your-mouth finish.
How to Make Strawberry Shortcake
Step 1: Macerate the Strawberries
Start by placing your hulled, sliced strawberries in a bowl. Sprinkle them with granulated sugar and give them a gentle toss. Let them sit for at least 30 minutes — this allows them to release their juices, turning sweet and syrupy, which is the secret to truly irresistible Strawberry Shortcake.
Step 2: Prepare the Shortcake Dough
While the berries are working their magic, preheat your oven to 425°F. In a large mixing bowl, whisk together your flour, baking powder, baking soda, salt, and sugar. Add the cold, cubed butter and cut it in until the mixture forms coarse crumbs — a pastry cutter or fork works wonders here. Stir in the milk and vanilla extract just until combined, being careful not to overmix.
Step 3: Shape and Bake the Shortcakes
Drop generous spoonfuls of your shortcake dough onto a parchment-lined baking sheet, forming six equal portions. (For that irresistible, rustic look, there’s no need to shape them perfectly!) Bake for 12 to 15 minutes, until golden brown and fragrant. Let the shortcakes cool slightly on a wire rack.
Step 4: Whip the Cream
As your shortcakes cool, whip your heavy cream with powdered sugar and vanilla extract until soft peaks form. This homemade whipped cream is gloriously light and pairs beautifully with the strawberries and cake layers. If you’re short on time, store-bought works too, but nothing beats the real deal!
Step 5: Assemble the Strawberry Shortcake
Time for the grand finale! Carefully slice each shortcake in half. Spoon a generous helping of strawberries (and their syrupy juices) over the bottom half, add a billowy cloud of whipped cream, then gently place the top half of the shortcake on. Serve straight away and enjoy every bite of classic Strawberry Shortcake perfection.
How to Serve Strawberry Shortcake
Garnishes
For a pretty finishing touch, sprinkle your Strawberry Shortcake with extra sliced berries, a dusting of powdered sugar, or even a sprig of fresh mint. A few chocolate curls or a drizzle of melted chocolate can also elevate both the look and flavor for special occasions.
Side Dishes
While Strawberry Shortcake truly shines on its own, you can pair it with vanilla ice cream for extra indulgence. Light fruit salads or a sweet iced tea also complement the dessert, keeping things fresh and summery. For a brunch presentation, serve it alongside a platter of mixed berries and fresh coffee.
Creative Ways to Present
Individual Mason jars or parfait glasses make Strawberry Shortcake perfect for picnics and parties; try layering mini shortcakes, strawberries, and cream for a charming effect. For a family-style twist, arrange the shortcakes and toppings on a large platter and let everyone build their own — it’s interactive and so much fun!
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the shortcakes, whipped cream, and strawberries separately in airtight containers in the refrigerator. This keeps everything fresh and prevents the cakes from turning soggy. Assembled Strawberry Shortcake is best enjoyed right after being put together, but this method will let you savor any extras the next day.
Freezing
The shortcakes alone freeze beautifully! Just let them cool completely before wrapping them tightly and storing in a freezer-safe bag for up to two months. Defrost at room temperature when you’re ready, then add fresh strawberries and whipped cream for that just-baked taste.
Reheating
To revive day-old or defrosted shortcakes, pop them in a 300°F oven for about 5 to 7 minutes until gently warmed through. Avoid microwaving, which can make them chewy. Whipped cream and strawberries should always be served cold and fresh.
FAQs
Can I use frozen strawberries for Strawberry Shortcake?
While fresh strawberries deliver the best flavor and texture, you can use frozen berries in a pinch. Just thaw completely and drain well before tossing with sugar, as they tend to release more liquid than fresh ones.
What’s the difference between biscuits and shortcakes?
Shortcakes are a touch sweeter and richer than regular biscuits — thanks to extra sugar and sometimes eggs or cream. This makes them an ideal partner for sweetened fruit and whipped cream!
How far in advance can I make the components?
Shortcakes can be baked a day ahead and stored in an airtight container. Whip the cream and slice the strawberries just before serving for the freshest results, but you can macerate the berries a couple of hours in advance, too.
Can I make this recipe gluten-free?
Absolutely! Simply swap the all-purpose flour for a gluten-free baking blend that can be used 1:1. The shortcakes may be a bit more tender, but you’ll still get wonderful results.
Why do the shortcakes need cold butter?
Using cold butter ensures the shortcakes are light and flaky — as it melts during baking, it creates pockets of steam that lift and separate the layers to perfection!
Final Thoughts
There’s just something magical about pulling together a homemade Strawberry Shortcake — the sweet aroma, vibrant colors, and that first bite of berry-drenched cake. If you’ve never tried making your own, now’s the perfect time. Invite some friends or family over, gather your ingredients, and let this beloved dessert bring a little extra joy to your table!
Print
Strawberry Shortcake Recipe
- Total Time: 35 minutes (plus 30 minutes for macerating strawberries)
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in the classic summertime treat with this delicious Strawberry Shortcake recipe. Fresh strawberries, fluffy shortcakes, and whipped cream come together to create the perfect dessert for any occasion.
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 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons granulated sugar (for shortcake)
- 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 (for whipped cream)
Instructions
- Prepare the Strawberries: Toss sliced strawberries with sugar and let sit for 30 minutes.
- Make the Shortcakes: Preheat oven, mix dry ingredients, cut in butter, add milk and vanilla, form and bake shortcakes.
- Whip the Cream: Beat heavy cream with sugar and vanilla until soft peaks form.
- Assemble: Slice shortcakes, top with strawberries, whipped cream, and the other half. Serve.
Notes
- For added flavor, brush shortcake tops with cream and sugar before baking.
- You can use store-bought whipped cream for convenience.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake with toppings
- Calories: 380
- Sugar: 20 g
- Sodium: 310 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 60 mg
