Few desserts capture the pure, nostalgic joy of summer quite like this Strawberry Shortcake Recipe. With tender, buttery biscuits layered with juicy, sweetened strawberries and billowy clouds of fresh whipped cream, every bite is an invitation to savor the season’s best flavors. The combination is as beautiful as it is delicious, perfect for backyard gatherings, Sunday dinners, or whenever you crave an easy yet irresistible treat. You’ll be amazed at how simple ingredients can turn into something so special—this is a recipe you’ll turn to again and again!
Ingredients You’ll Need
Making the best Strawberry Shortcake Recipe is all about letting quality ingredients shine. Each component—ripe berries, fluffy biscuits, silky cream—plays a starring role, so choose fresh and don’t be afraid to get a little hands-on. Here’s what you’ll need, and why each one matters:
- All-purpose flour: The foundation of your shortcakes, giving them the perfect tender crumb.
- Granulated sugar: Adds just enough sweetness to the biscuits, tying together all the flavors.
- Baking powder: Your secret for lofty, cloud-like shortcakes that rise beautifully.
- Salt: Enhances the flavors and balances the sweetness—don’t skip it!
- Cold unsalted butter: Cut into cubes, this creates those classic flaky layers in the biscuit.
- Whole milk: The moisture that brings the dough together for a soft, melt-in-your-mouth texture.
- Vanilla extract: Infuses both the biscuits and the whipped cream with aromatic warmth.
- Egg: Gives structure richness to the shortcakes, for the perfect slice.
- Fresh strawberries: The star of this show—ripe, juicy, and bursting with color and flavor.
- Sugar (for strawberries): A little sugar brings out the strawberries’ natural juiciness and creates that luscious syrup.
- Heavy whipping cream: For homemade whipped cream—so much richer than any canned variety.
- Powdered sugar: Sweetens and stabilizes the whipped cream for dreamy dollops.
- Vanilla extract (for whipped cream): Adds even more delicious depth to your creamy topping.
How to Make Strawberry Shortcake Recipe
Step 1: Macerate the Strawberries
Start by prepping the strawberries—the hero of any great Strawberry Shortcake Recipe. Hull and slice your berries, toss them with sugar, and let them sit for 30 minutes. This short wait draws out their natural juices, creating a ruby-red syrup that soaks beautifully into the biscuits. Don’t rush this step; the juicier, the better!
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. These simple pantry staples are all you need for that classic shortcake base. The even distribution means every biscuit will bake up light, fluffy, and just the right amount of sweet.
Step 3: Cut in the Butter
Drop in your cold, cubed butter and use your hands or a pastry cutter to work it into the dry ingredients. You want a texture like coarse crumbs—it might seem rustic, but those buttery bits melt as they bake, giving you flaky, golden layers. Cold butter truly makes the difference here!
Step 4: Add Wet Ingredients
In a small bowl, combine the milk, vanilla, and beaten egg. Pour this mixture into your flour-butter blend, stirring just until everything is moistened. Overmixing leads to tough biscuits, so stop the moment the dough clumps together—messy is perfect for this Strawberry Shortcake Recipe.
Step 5: Shape and Cut the Shortcakes
Turn the dough onto a lightly floured surface and gently pat it to about an inch thick. Use a biscuit cutter or a drinking glass to cut out six rounds. Each cut should be confident and straight down; twisting can seal the edges and stop them from rising.
Step 6: Bake to Golden Perfection
Set your shortcakes on a parchment-lined baking sheet and bake in a preheated 425°F oven for 12 to 15 minutes—or until golden and puffed. Don’t overbake; you want the edges crisp, but the inside pillowy and soft. Once done, cool them completely on a wire rack.
Step 7: Whip the Cream
While your shortcakes cool, make the whipped cream. Beat heavy cream with powdered sugar and vanilla until soft peaks form. Homemade whipped cream is lush and lightly sweet—leagues above anything from a can, and the ultimate finishing touch for your Strawberry Shortcake Recipe.
Step 8: Assemble and Serve
Carefully slice each biscuit in half. Spoon a generous helping of juicy strawberries over the bottom half, add a cloud of whipped cream, and sandwich with the top half. For the final flourish, pile on more berries and cream if you like, and serve right away for maximum deliciousness.
How to Serve Strawberry Shortcake Recipe
Garnishes
Top each plate with a few mint leaves or delicate curls of lemon zest for a pop of color and bright flavor. A dusting of powdered sugar looks stunning and gives the shortcakes a bakery-worthy polish. Feel free to finish with extra sliced strawberries or even a drizzle of the berry syrup for extra wow-factor.
Side Dishes
Balance the sweetness of your Strawberry Shortcake Recipe with some light accompaniments—think a chilled glass of lemonade, a scoop of vanilla ice cream, or a bowl of mixed fresh berries. These sides keep your dessert experience feeling refreshingly summery and never too heavy.
Creative Ways to Present
Instead of the classic round, try cutting your biscuits into hearts or squares for a whimsical twist. For parties, assemble individual trifles in small mason jars, layering biscuits, berries, and cream. You could even serve everything deconstructed on a platter so guests can build their own, making dessert interactive and fun!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store the shortcakes in an airtight container at room temperature for up to two days. Keep the berries and whipped cream separate in the fridge to maintain their freshness and best texture—assemble just before serving.
Freezing
Shortcakes freeze brilliantly! Once completely cooled, wrap them tightly in plastic wrap and place in a zip-top bag, freezing for up to a month. When you’re ready for another batch of Strawberry Shortcake Recipe, just thaw and refresh in a low oven for a few minutes.
Reheating
To reheat, pop the shortcakes into a 300°F oven for 5 to 7 minutes until just warmed through. This revives that crisp exterior while keeping the inside soft and ready to soak up all those glorious berries and cream. Avoid the microwave, which can make them soggy.
FAQs
Can I use frozen strawberries for this recipe?
Frozen strawberries work if fresh aren’t in season, but your shortcake will be juicier and more vibrant with fresh berries. If you use frozen, let them thaw and drain before macerating with sugar so your Strawberry Shortcake Recipe doesn’t turn soupy.
Can I make the shortcakes gluten-free?
Yes! Substitute a cup-for-cup gluten-free flour blend for the all-purpose flour; the results are still flaky and delicious. Be sure to check that your baking powder is gluten-free as well.
What’s the best way to whip cream by hand?
Use a large, cold bowl and a whisk, and whip in gentle, steady strokes until soft peaks form. It takes a few minutes, but you’ll get a sense of accomplishment—and a whipped cream that holds shape and complements this Strawberry Shortcake Recipe perfectly.
Can I make the biscuits ahead of time?
Absolutely! You can bake the shortcakes a day or two in advance and store them airtight. They’re easy to refresh in the oven before assembling, so you can whip up dessert at a moment’s notice.
Is it possible to reduce the sugar?
You can! Feel free to reduce the sugar in the berries or biscuits to your taste. The beauty of this recipe is how easily it adapts—just don’t skip the sugar entirely, as it’s key for strawberry syrup and balanced flavor.
Final Thoughts
This Strawberry Shortcake Recipe is sheer summertime on a plate—simple, joyful, and guaranteed to make almost anyone smile. Whether you’re a shortcake pro or it’s your first time, I hope you’ll give this recipe a whirl and share it with people you love. There’s truly nothing more delightful than homemade shortcake, ruby-red berries, and fresh whipped cream—enjoy every bite!
Print
Strawberry Shortcake Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the perfect summer treat with this homemade Strawberry Shortcake recipe. Tender, flaky shortcakes are filled with juicy strawberries and pillowy whipped cream for a delightful dessert that captures the essence of the season.
Ingredients
Shortcakes:
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter (cut into cubes)
- ⅔ cup whole milk
- 1 teaspoon vanilla extract
- 1 egg (lightly beaten)
Strawberries:
- 1½ pounds fresh strawberries (hulled and sliced)
- ¼ cup sugar (for strawberries)
Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract (for whipped cream)
Instructions
- Prepare Strawberries: Combine sliced strawberries with ¼ cup sugar and let sit for 30 minutes.
- Make Shortcakes: Preheat oven. Mix dry ingredients, cut in butter, add wet ingredients, shape, cut, and bake.
- Whip Cream: Beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Assemble: Slice shortcakes, add strawberries, whipped cream, and more strawberries. Serve immediately.
Notes
- For best results, use cold butter and don’t overwork the dough.
- You can prepare shortcakes ahead and store in an airtight container for up to 2 days.
Nutrition
- Serving Size: 1 shortcake
- Calories: 390
- Sugar: 21g
- Sodium: 300mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
