Name: Strawberry Shortcake Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 1½ lbs fresh strawberries, hulled and sliced; ¼ cup granulated sugar; 1 teaspoon lemon juice (optional); 2 cups all-purpose flour; ¼ cup granulated sugar; 1 tablespoon baking powder; ½ teaspoon salt; ½ cup cold unsalted butter, cubed; ⅔ cup whole milk (plus extra for brushing); 1 teaspoon vanilla extract; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract

Jump to Recipe

If you love a dessert that’s bursting with fresh fruit flavor, tender crumb, and fluffy cream, then you are absolutely going to adore this Strawberry Shortcake. It is the perfect way to celebrate the sweetness of ripe strawberries layered on soft, buttery shortcakes, all crowned with clouds of whipped cream. Every bite feels like a summer day on a plate, blending the juicy brightness of the berries with the comforting warmth of the cake and the indulgent creaminess that ties it all together.

Strawberry Shortcake Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are wonderfully simple but each one plays an essential role, from delivering sweetness and texture to adding just the right balance of flavor and moisture. With pantry staples and fresh strawberries, you’ll have everything you need to create a spectacular strawberry shortcake.

Fresh strawberries (1½ lbs): Use ripe, juicy berries; their natural sweetness shines after macerating with sugar and a touch of lemon juice.
Granulated sugar: Essential for sweetening both the shortcakes and the strawberry mixture.
Lemon juice (1 teaspoon, optional): Adds a little zing to brighten the flavor of the berries without overpowering them.
All-purpose flour (2 cups): The base for your shortcakes, providing structure and a tender crumb with the right softness.
Baking powder (1 tablespoon): Gives your shortcakes lovely lift and fluffiness.
Salt (½ teaspoon): Enhances all the flavors and balances the sweetness perfectly.
Cold unsalted butter (½ cup, cubed): Key for that flaky, melt-in-your-mouth texture in the shortcakes.
Whole milk (⅔ cup plus extra): Adds moisture and richness to the dough and helps the tops brown beautifully.
Vanilla extract (2 teaspoons total): Brings a warm, comforting aroma to both the dough and whipped cream.
Heavy whipping cream (1 cup): Whipped into soft peaks, it’s the final touch of lusciousness to complement the berries and cake.
Powdered sugar (2 tablespoons): Sweetens the whipped cream just right without making it too dense.

How to Make Strawberry Shortcake

Step 1: Prepare the Strawberries

Begin by tossing your fresh, sliced strawberries with granulated sugar and a splash of lemon juice to macerate them. This process draws out their natural juices and creates a flavorful syrup that will soak into the shortcakes. Let this sit for at least 15 to 30 minutes — it’s worth the wait because that juicy burst is what makes the whole dessert sing.

Step 2: Make the Shortcakes

Preheat your oven to 425°F (220°C). In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined. Cut the cold, cubed butter into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs – this creates flaky layers. Pour in the milk and vanilla extract and gently stir just until everything comes together. Overmixing will make for a tough shortcake, so handle the dough with care!

Step 3: Shape and Bake the Shortcakes

Turn the dough onto a floured surface and pat it gently into a 1-inch thick circle. Use a 2½-inch round cutter to cut out six biscuits. Place them on a parchment-lined baking sheet, brush the tops with a bit of milk, and sprinkle with coarse sugar if you like a little sparkle and crunch. Bake for 12 to 15 minutes until golden brown and delightfully fragrant. Let them cool slightly before assembling.

Step 4: Whip the Cream

In a chilled bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form. The whipped cream should be light and billowy, ready to melt into the layers of strawberries and cake. This step is what transforms the shortcake into a truly irresistible treat.

Step 5: Assemble the Strawberry Shortcake

Slice each biscuit in half horizontally. Spoon generous amounts of the macerated strawberries onto the bottom halves, followed by a dollop of the freshly whipped cream. Place the biscuit tops on and add more berries and cream if you’re feeling extra indulgent. This layering is the magic — juicy, creamy, and cakey all at once.

How to Serve Strawberry Shortcake

Garnishes

Feel free to add a fresh mint leaf or a light dusting of powdered sugar over the top of each shortcake for an elegant finish. These little touches bring a pop of color and a hint of herbal freshness that contrasts beautifully with the sweet strawberries.

Side Dishes

Strawberry Shortcake is wonderful on its own, but if you want to round out your dessert plate, consider serving it alongside a light lemon sorbet or a scoop of vanilla bean ice cream. The cool, tangy flavors complement the sweet berries and rich cream perfectly.

Creative Ways to Present

For a fun twist, assemble the strawberry shortcakes in clear glass jars or parfait cups for a layered parfait presentation. This method offers a modern take that’s perfect for parties or picnics — plus, it shows off the beautiful colors and textures of the strawberries, cream, and cake.

Make Ahead and Storage

Storing Leftovers

If you happen to have any leftovers (though they rarely last long), store the shortcakes and strawberries separately in airtight containers in the refrigerator. This keeps the cake from getting soggy and preserves the freshness of the berries and cream.

Freezing

You can freeze the baked shortcakes before assembling. Wrap them tightly in plastic wrap and then in a freezer bag for up to one month. When ready, thaw at room temperature and freshen with whipped cream and strawberries. Avoid freezing the whipped cream or assembled dessert as it won’t hold texture well.

Reheating

To warm your shortcakes, pop them in a low oven or toaster oven for a few minutes until just heated through. This brings back the soft, fresh-baked feel without drying them out. Then assemble with cold strawberries and whipped cream for the perfect contrast.

FAQs

Can I use frozen strawberries for Strawberry Shortcake?

While fresh strawberries are ideal for the best texture and flavor, you can use frozen berries. Just thaw and drain excess liquid before macerating with sugar to avoid watering down your dessert.

What’s the best way to cut the shortcakes evenly?

A 2½-inch round biscuit cutter works perfectly here. If you don’t have one, a drinking glass with a thin rim can be a great substitute to get uniform rounds.

Can I make the shortcake dough in advance?

Yes! You can prepare the dough and chill it in the fridge for up to 24 hours before baking. This allows the flavors to meld and makes handling easier.

Is there a dairy-free way to make Strawberry Shortcake?

Absolutely! Substitute the milk with almond or oat milk and use a plant-based butter alternative. For the whipped cream, coconut cream whips up beautifully as a dairy-free option.

How do I prevent the shortcakes from becoming soggy?

Keep the components separate until just before serving and don’t assemble the shortcakes too far ahead. This helps maintain the shortcakes’ tender but sturdy texture.

Final Thoughts

There’s just something so timeless and joyful about a Strawberry Shortcake. Whether you’re making it for a family gathering or a sunny weekend treat, the combination of sweet berries, tender shortcakes, and fluffy whipped cream is guaranteed to bring smiles all around. Give this recipe a try, and you’ll see why it’s a beloved classic that never goes out of style.

Strawberry Shortcake Recipe

★★★★★

5 from 25 reviews

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

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Description

This classic Strawberry Shortcake recipe features sweet, juicy macerated strawberries layered between tender, buttery shortcake biscuits and fluffy homemade whipped cream. Perfect for a delightful spring or summer dessert, this treat combines fresh fruit with light, flaky biscuits and rich cream for an unforgettable indulgence.

Instructions

Prepare the strawberries: In a bowl, combine the sliced strawberries, granulated sugar, and lemon juice (if using). Toss everything well to coat the berries evenly and let the mixture sit for at least 15 to 30 minutes. This maceration process releases the strawberry juices, creating a flavorful syrup.
Make the shortcakes: Preheat your oven to 425°F (220°C). In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold cubed butter and use a pastry cutter or your fingers to cut it into the dry ingredients until the mixture resembles coarse crumbs. Stir in the milk and vanilla extract just until combined, being careful not to overmix to keep the biscuits tender.
Shape and bake: Turn the dough out onto a floured surface and gently pat it into a 1-inch thick circle. Use a 2½-inch round cutter to cut out 6 biscuits. Place them on a baking sheet lined with parchment paper. Brush the tops lightly with milk and, if desired, sprinkle with coarse sugar for extra crunch. Bake for 12 to 15 minutes or until the biscuits are golden brown. Remove from oven and let them cool.
Whip the cream: In a chilled mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract using a hand or stand mixer until soft peaks form. This means the cream should hold gentle peaks but remain soft and smooth.
Assemble the shortcakes: Once the biscuits have cooled, slice each one in half horizontally. Spoon a generous amount of the macerated strawberries with their syrup onto the bottom half, add a dollop of the freshly whipped cream, and then place the top biscuit half over it. Optionally, add more strawberries and whipped cream on top before serving.

Notes

Make sure your butter is very cold to achieve flaky biscuits.
Do not overmix the biscuit dough to keep it light and tender.
Macerating the strawberries for longer intensifies their flavor and juice.
You can substitute heavy cream with a non-dairy whipping cream if dairy-free options are needed.
Shortcakes are best served the same day fresh to maintain biscuit texture and cream freshness.

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