If you’re looking for the kind of dessert that brings a smile to everyone’s face, look no further than this Strawberry Shortcake Recipe. There’s something about the delightfully tender shortcakes, sweet and juicy strawberries, and clouds of whipped cream that makes this classic treat simply irresistible. Whether you’re serving friends at a backyard barbecue or treating yourself on a sunny afternoon, this Strawberry Shortcake Recipe promises an unforgettable bite of summer’s best flavors wrapped up in one easy, crowd-pleasing dish.
Ingredients You’ll Need
The magic of this Strawberry Shortcake Recipe is just how simple and honest the ingredients are. Each component plays a key role in crafting those distinct layers of flavor, texture, and beautiful color — and trust me, it’s worth seeking out the freshest strawberries you can find.
- Fresh Strawberries (1 lb, hulled and sliced): The star of the show! Pick ripe, sweet berries for the juiciest, most flavorful shortcakes.
- Granulated Sugar (1/4 cup + 1/4 cup): Adds sweetness to both the strawberries and the shortcake dough, coaxing out all the natural juices and creating tender biscuits.
- All-Purpose Flour (2 cups): Provides the perfect sturdy but soft base for the shortcakes.
- Baking Powder (1 tbsp): Gives the shortcakes their beautiful rise and light texture.
- Salt (1/2 tsp): Balances the sweetness and enhances every other flavor in the recipe.
- Cold Unsalted Butter (1/2 cup, cubed): Creates flaky layers and that melt-in-your-mouth texture in each bite.
- Whole Milk (2/3 cup): Binds the dough and keeps the shortcakes moist and tender.
- Vanilla Extract (1 tsp shortcake, 1/2 tsp whipped cream): Adds warm depth and rounds out the flavors.
- Heavy Whipping Cream (1 cup): The key to luxurious, pillowy whipped cream.
- Powdered Sugar (2 tbsp): Sweetens and stabilizes the homemade whipped cream perfectly.
How to Make Strawberry Shortcake Recipe
Step 1: Macerate the Strawberries
Begin by tossing the sliced strawberries with 1/4 cup of granulated sugar in a bowl. Give them a good stir to coat every piece, then let them sit for at least 30 minutes. This time allows the berries to become syrupy and extra juicy, which is exactly what you want for topping your shortcakes. You’ll see the fruit turn glossy and release their natural sweetness — the essential first note in this Strawberry Shortcake Recipe symphony.
Step 2: Prepare and Bake the Shortcakes
Preheat your oven to 425°F. Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl. Add in the cold, cubed butter and use a pastry cutter or your fingertips to cut it into the flour. Work quickly so the butter stays cold; you want the mixture to look like coarse crumbs. Pour in the milk and vanilla extract, stirring just until the dough comes together. Don’t overmix — this keeps the shortcakes tender! Turn the dough onto a floured surface and gently pat it into a one-inch thick round. Cut out six shortcakes using a biscuit cutter or drinking glass, and place them on a parchment-lined baking sheet. Bake for 12 to 15 minutes until they’re golden on top and fragrant. Let them cool on a wire rack so they’re ready for assembling.
Step 3: Whip Up the Cream
In a mixing bowl, pour the cold heavy whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed (or whisk by hand for an arm workout!) until soft peaks form. The whipped cream should look billowy and hold its shape — don’t overbeat or it’ll turn grainy. This simple step gives the Strawberry Shortcake Recipe its creamy crown and balances all the fruity, buttery flavors.
Step 4: Assemble Your Shortcakes
Slice each cooled shortcake in half horizontally. Start with the bottom half on your plate, generous with the juicy strawberries and their syrup, then layer on a heaping spoonful of whipped cream. Cap with the shortcake top, and if you’re feeling extra, add another puff of cream and a few more strawberries. Assembling them right before serving ensures everything stays crisp and fresh, making each bite truly dreamy.
How to Serve Strawberry Shortcake Recipe
Garnishes
For a restaurant-worthy look, go wild with your garnishes! A sprig of fresh mint, a dusting of powdered sugar, or even a twist of lemon zest can lift this Strawberry Shortcake Recipe to new heights. Sometimes just a few extra sliced strawberries on top make it look irresistibly inviting.
Side Dishes
Since this dessert is already the star, I love pairing it with something super simple — maybe a fresh herbal iced tea, a cool glass of lemonade, or a cup of coffee. If you’re making a summer spread, light sides like fruit salads or a crisp cucumber salad keep the vibe easy and balanced.
Creative Ways to Present
There are so many charming ways to serve the Strawberry Shortcake Recipe! Try layering the components in Mason jars for individual parfaits, or cut the shortcakes into mini rounds for a finger-food-style dessert platter. For special occasions, swap in heart-shaped cookie cutters for an extra dash of fun!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store unassembled shortcakes in an airtight container at room temperature for up to 2 days. Keep the whipped cream and strawberries chilled in separate containers, and assemble just before enjoying for the freshest results.
Freezing
The baked shortcakes freeze beautifully! Cool them completely, then wrap each one tightly in plastic wrap and place in a zip-top bag. Freeze for up to 1 month. Thaw at room temperature when you’re ready for a surprise treat.
Reheating
For that fresh-baked warmth, pop thawed or day-old shortcakes in a 300°F oven for 5-7 minutes until lightly crisped. Avoid microwaving, as it can make them soggy. Always add your whipped cream and strawberries after reheating for the best experience.
FAQs
Can I use frozen strawberries instead of fresh?
Absolutely! Just make sure to thaw and drain them thoroughly, then toss with sugar as directed. The texture will be a bit softer, but you’ll still get that fruity, syrupy filling that makes this Strawberry Shortcake Recipe so delicious.
What’s the best way to keep the shortcakes tender?
The secret is not to overmix your dough! Stop mixing as soon as it comes together, and make sure your butter is as cold as possible before cutting it in. This technique helps create those irresistible, soft layers in your shortcakes.
Can I make the whipped cream in advance?
Definitely. Whip the cream, sugar, and vanilla ahead, and keep it chilled in a covered bowl for up to 24 hours. If it deflates a little, just give it a gentle whisk before serving with your Strawberry Shortcake Recipe.
Is there a dairy-free version?
Yes! Substitute your favorite plant-based milk and vegan butter in the shortcakes, and use coconut whipped cream instead. Fresh strawberries are naturally dairy-free, so everyone can enjoy a slice of this classic treat.
Can I add flavors to the shortcake dough?
For a delightful twist, try mixing in some finely grated lemon zest or a splash of almond extract to the dough. Both add a subtle layer of flavor that compliments the strawberries and makes this Strawberry Shortcake Recipe uniquely yours.
Final Thoughts
This Strawberry Shortcake Recipe takes the essence of summer and serves it up in a way that’s simple, heartfelt, and unforgettable. If you’ve never made shortcakes from scratch before, get ready for a new family favorite. Treat yourself — and your guests — to a dessert that’s as fun to assemble as it is to eat!
Print
Strawberry Shortcake Recipe
- Total Time: 35 minutes (plus 30 minutes for strawberries to macerate)
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in the classic summer dessert with this homemade Strawberry Shortcake recipe. Fresh strawberries, tender shortcakes, and billowy whipped cream come together for a delightful treat.
Ingredients
For the strawberries:
- 1 lb fresh strawberries (hulled and sliced)
- 1/4 cup granulated sugar
For the shortcakes:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold unsalted butter (cubed)
- 2/3 cup whole milk
- 1 tsp vanilla extract
For the whipped cream:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Instructions
- Prepare the strawberries: Combine sliced strawberries with 1/4 cup sugar. Let sit to macerate.
- Make the shortcakes: Mix dry ingredients, cut in butter, add milk and vanilla. Shape, cut, and bake.
- Whip the cream: Beat cream, powdered sugar, and vanilla until soft peaks form.
- Assemble: Split shortcakes, top with strawberries, whipped cream, and more strawberries. Serve.
Notes
- Shortcakes can be made ahead and stored.
- For a twist, add lemon zest or almond extract.
- Store-bought whipped cream can be used.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake with toppings
- Calories: 390
- Sugar: 22g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg
