Name: Irresistible Homemade Strawberry Shortcake Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/4 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, cold and cubed; 2/3 cup whole milk; 1 teaspoon vanilla extract; 1 pound fresh strawberries, sliced; 1/4 cup granulated sugar; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1/2 teaspoon vanilla extract

Jump to Recipe

If you’ve ever dreamed of biting into a dessert that captures the very essence of summer’s sweetest berry, then you’re in for a real treat with this Irresistible Homemade Strawberry Shortcake. It combines buttery, tender shortcakes with juicy, sugar-kissed strawberries and fluffy whipped cream into one unforgettable bite. Every mouthful bursts with freshness, sweetness, and a delightful contrast of textures that make this classic dessert a timeless favorite. Whether it’s a casual family gathering or a special celebration, this recipe brings joy and comfort straight to your table in the most delicious way possible.

Irresistible Homemade Strawberry Shortcake Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are wonderfully simple, yet each one plays an essential role in creating the perfect Irresistible Homemade Strawberry Shortcake. From the flour and butter that form the soft, flaky shortcake base to the fresh strawberries and whipped cream that add vibrant flavor and texture, every component works in harmony to deliver that classic taste you love.

2 cups all-purpose flour: The foundation for tender, fluffy shortcakes with just the right crumb.
1/4 cup granulated sugar: Adds subtle sweetness to the dough and balances the tartness of the strawberries.
1 tablespoon baking powder: Helps the shortcakes rise and become delightfully light.
1/2 teaspoon salt: Enhances the flavor and balances the sweetness perfectly.
1/2 cup unsalted butter, cold and cubed: Creates that flaky, rich texture every shortcake needs.
2/3 cup whole milk: Moistens the dough for tender shortcakes without weighing them down.
1 teaspoon vanilla extract: Adds a warm, inviting aroma and depth to the shortcake batter.
1 pound fresh strawberries, sliced: Juicy and vibrant, they bring fresh summer sweetness.
1/4 cup granulated sugar (for strawberries): Macerates the strawberries, making them irresistibly syrupy.
1 cup heavy whipping cream: Whips into light, fluffy cream for the perfect topping.
2 tablespoons powdered sugar: Sweetens the whipped cream delicately without overpowering it.
1/2 teaspoon vanilla extract (for whipped cream): Elevates the whipped cream’s flavor with a hint of classic vanilla.

How to Make Irresistible Homemade Strawberry Shortcake

Step 1: Prepare the Strawberries

Start by tossing your fresh, sliced strawberries with 1/4 cup of granulated sugar in a bowl. This simple step is magic—it draws out the juiciness and sweetens the berries naturally. Let them sit at room temperature for at least 15 minutes. This waiting time lets the sugars blend with the strawberry juices to create a wonderfully syrupy topping that’s bursting with flavor.

Step 2: Make the Shortcakes

Next, preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Then, cut in the cold, cubed butter using a pastry cutter or your fingertips until the mixture looks like coarse crumbs. Adding the cold butter in little pieces is essential—it steams during baking to create those pockets of buttery flakiness we all crave. Pour in the milk and vanilla extract, stirring just until the dough comes together. Be careful not to overmix; a tender shortcake depends on gentle handling.

Step 3: Bake the Shortcakes

Turn the dough out onto a floured surface and gently pat it into a 1-inch thick round. Use a biscuit cutter or knife to shape the shortcakes into circles or squares, then place them on a baking sheet lined with parchment. Bake for 12 to 15 minutes until the shortcakes are golden brown on top and smell heavenly. Once baked, let them cool slightly so they’re easier to split without crumbling.

Step 4: Prepare the Whipped Cream

While the shortcakes are cooling, whisk together heavy cream, powdered sugar, and vanilla extract until soft peaks form. This luscious whipped cream adds the perfect airy softness to balance the richness of the shortcake and the natural juiciness of the strawberries. It’s creamy, sweet, and utterly irresistible.

Step 5: Assemble the Shortcakes

Slice each shortcake in half horizontally, like opening a little biscuit sandwich. Spoon a generous amount of those macerated strawberries over the bottom half, making sure to include some of their syrupy juice. Then dollop a cloud of whipped cream atop the berries, and crown your creation with the top half. This layering is what makes the Irresistible Homemade Strawberry Shortcake so wonderfully satisfying.

Step 6: Serve and Enjoy

Don’t be shy—add extra fresh strawberries and a light dusting of powdered sugar on top for an elegant finishing touch. Serve immediately to enjoy the contrast of flaky cakes, juicy berries, and smooth whipped cream in every bite.

How to Serve Irresistible Homemade Strawberry Shortcake

Garnishes

To elevate your strawberry shortcake, consider fresh mint leaves or a sprinkle of finely chopped toasted almonds for a bit of crunch. A drizzle of homemade strawberry syrup or a touch of balsamic glaze can add a surprising depth of flavor that pairs beautifully with the dessert’s sweetness.

Side Dishes

This strawberry shortcake shines as a standalone dessert, but if you’re serving a larger meal, light sides like a simple green salad or a sparkling citrus drink complement it beautifully. For brunch, pair it with scrambled eggs or a mild cheese platter to balance sweet and savory.

Creative Ways to Present

Try serving the components deconstructed on a pretty platter so guests can build their own shortcakes. Or layer the strawberries, shortcake pieces, and whipped cream in clear parfait glasses for a stunning, easy-to-eat presentation that’s perfect for parties.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store the shortcakes separate from the strawberries and whipped cream in an airtight container. This prevents the cakes from becoming soggy and keeps everything tasting fresh for up to two days.

Freezing

You can freeze unbaked shortcake dough shaped on a baking sheet, then transfer the frozen disks to a bag. Bake them straight from frozen, adding a couple of extra minutes. Store baked shortcakes frozen without toppings for up to one month, thawing overnight in the fridge before serving.

Reheating

Warm shortcakes briefly in a low oven or toaster oven to regain their freshly baked texture. Avoid microwaving, as it tends to make the cakes chewy. Add strawberries and whipped cream after reheating for the best experience.

FAQs

Can I use frozen strawberries for this recipe?

While fresh strawberries are ideal for their texture and flavor, you can use frozen berries if that’s what you have. Just thaw and drain them well to avoid excess liquid making the shortcakes soggy.

Is there a way to make this recipe dairy-free?

Absolutely! Substitute the butter with dairy-free margarine and use a plant-based milk like almond or oat milk. For the whipped cream, try coconut cream whipped until fluffy for a delicious dairy-free alternative.

What if I don’t have a biscuit cutter?

No worries—use a glass or any round-shaped object about 2 to 3 inches in diameter to cut your shortcakes. You can also cut the dough into squares or wedges if you prefer—a rustic look tastes just as good!

How long can I macerate the strawberries?

Fifteen minutes is enough to bring out their sweetness and juice, but you can let them sit for up to an hour for even more syrupy goodness. Just be sure to stir occasionally to evenly coat the berries in sugar.

Can I make the whipped cream ahead of time?

You can whip the cream up to a few hours before serving. Keep it chilled in the fridge with a cover to maintain its fluffy texture. If it loses volume, a quick re-whip can bring it back to life.

Final Thoughts

Making this Irresistible Homemade Strawberry Shortcake is like inviting summer into your kitchen in the most delicious way. It’s a dessert that brings smiles, satisfies sweet cravings, and makes any occasion feel a little more special. So gather your ingredients, get baking, and share this joyful treat with your favorite people. Trust me, once you try it, you’ll be making it over and over again.

Irresistible Homemade Strawberry Shortcake Recipe

★★★★★

5 from 9 reviews

Author: Zoe
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Irresistible Homemade Strawberry Shortcake is a classic dessert featuring tender, buttery shortcakes layered with sweet, macerated strawberries and fluffy homemade whipped cream. Perfect for showcasing fresh strawberries and delighting your taste buds with a balance of sweetness and creaminess.

Instructions

Prepare the Strawberries: In a bowl, mix the sliced strawberries with 1/4 cup granulated sugar. Let the mixture sit for at least 15 minutes to allow the strawberries to release their natural juices, making them sweet and syrupy.
Make the Shortcakes: Preheat your oven to 400°F (200°C). In a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt. Cut in the cold, cubed butter until the mixture looks like coarse crumbs. Stir in the milk and 1 teaspoon vanilla extract just until combined—avoid overmixing to keep the shortcakes tender.
Bake the Shortcakes: Turn the dough onto a floured surface and gently pat it into a 1-inch thick round. Cut the dough into circles or squares and arrange them on a baking sheet. Bake for 12-15 minutes until the shortcakes are golden brown and cooked through. Let them cool on a wire rack.
Prepare the Whipped Cream: In a chilled bowl, beat the heavy whipping cream with powdered sugar and 1/2 teaspoon vanilla extract until soft peaks form, creating a light and fluffy cream topping.
Assemble the Shortcakes: Carefully slice the cooled shortcakes in half horizontally. Spoon the macerated strawberries over the bottom half, add a generous dollop of whipped cream on top, and then place the other half of the shortcake over the cream.
Serve & Enjoy: Garnish with extra fresh strawberries and a light dusting of powdered sugar if desired. Serve immediately for the best texture and flavor experience.

Notes

You can substitute the all-purpose flour with a gluten-free blend to make the shortcakes gluten-free.
For a lighter version, use half-and-half instead of whole milk and reduce the amount of heavy cream.
Make sure the butter is very cold to achieve flaky shortcakes.
Allow strawberries to macerate for longer if you prefer them extra juicy and sweet.
Use chilled bowls and beaters when whipping cream to ensure better volume and stability.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American