There’s simply nothing that says “summer’s here” quite like the Strawberry Shortcake Recipe. Imagine buttery, golden shortcakes stacked with juicy, sugared strawberries and clouds of fresh whipped cream: it’s nostalgia on a plate and the kind of treat that makes you wish strawberry season lasted forever. This is that classic, all-American dessert—simple yet special, and always a total crowd-pleaser at any gathering or just around the dinner table. If you’re ready for a sweet adventure and a bite of pure happiness, keep reading!
Ingredients You’ll Need
The Strawberry Shortcake Recipe comes together with a handful of pantry staples and a little seasonal magic. Every ingredient, from the bright berries to the rich cream, is absolutely essential for that perfect harmony of flavors and textures!
- All-purpose flour: Gives your shortcakes their classic structure and tender crumb, so don’t swap for cake flour here!
- Granulated sugar: Sweetens both the shortcakes and the strawberries, adding that delightful balance to each bite.
- Baking powder: The leavening secret—gets the shortcakes to rise up ultra-fluffy and light.
- Salt: Just a touch to make all the sweet flavors pop.
- Unsalted butter (cold and cubed): Cold butter is key for achieving that melt-in-your-mouth, flaky texture in every shortcake.
- Whole milk: Adds moisture and richness for the perfect dough consistency.
- Vanilla extract: Gives both the dough and whipped cream a warm, inviting aroma.
- Egg (for egg wash): Brushed on top for a gorgeous golden finish on every shortcake.
- Fresh strawberries (hulled and sliced): The heart of the dish—choose ripe, fragrant berries for the best results.
- Sugar (for strawberries): Helps macerate the berries, coaxing out their juices into a glossy, sweet sauce.
- Heavy whipping cream: When whipped, this becomes a soft, billowy topping that ties the whole dessert together.
- Powdered sugar: Gently sweetens the whipped cream without making it grainy.
- Vanilla extract (for whipped cream): A double dose of vanilla? Yes, please! It’s what takes homemade whipped cream over the top.
How to Make Strawberry Shortcake Recipe
Step 1: Mix the Dry Ingredients
Start by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper. In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt. This dry blend is the backbone of your shortcake, creating that iconic, tender crumb.
Step 2: Cut in the Cold Butter
Add your cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to cut the butter in until the mixture looks like chunky, coarse crumbs. This step is your secret weapon for delightfully flaky shortcakes—don’t let the butter melt!
Step 3: Add the Wet Ingredients
Pour in the whole milk and vanilla extract, and gently stir until the mixture just comes together. Over-mixing is the enemy here; stop as soon as you see a rough dough form to ensure those perfect, tender layers.
Step 4: Shape and Cut the Shortcakes
Turn the dough out onto a lightly floured surface. Carefully pat (not roll!) it into a round about 1-inch thick. Then, cut out your shortcakes using a biscuit cutter or, old-school style, the rim of a glass.
Step 5: Egg Wash and Bake
Place your shortcakes on the prepared baking sheet. For that irresistible golden crust, lightly brush the tops with a beaten egg. Slide them into your hot oven and bake for 12 to 15 minutes until the tops are beautifully golden and crisp.
Step 6: Prepare the Strawberries
While your shortcakes bake, hull and slice those gorgeous strawberries. Toss them in a bowl with 2 tablespoons of sugar and let them sit and macerate. This draws out their juices, creating the perfect syrupy topping for your Strawberry Shortcake Recipe.
Step 7: Whip the Cream
In a cold bowl, whip the heavy cream, powdered sugar, and vanilla extract together until soft peaks form. You want the cream to be billowy and not too stiff—the better to scoop giant dollops over the strawberries!
Step 8: Assemble and Serve
When the shortcakes are just cool enough to handle, carefully slice them in half horizontally. Spoon a generous amount of macerated strawberries onto the bottom half, add a hearty scoop of whipped cream, then crown with the top half. Serve immediately for maximum joy!
How to Serve Strawberry Shortcake Recipe
Garnishes
If you’re feeling a little extra, try showering your Strawberry Shortcake Recipe with a dusting of powdered sugar, a fresh sprig of mint, or a few extra slices of bright berries on top. These simple touches add color and that bakery-worthy finish.
Side Dishes
This dessert is a standout on its own, but if you want to pair it with something, serve alongside a scoop of vanilla bean ice cream or a cool glass of lemonade. The contrast in temperature and texture is absolutely dreamy for warm afternoons!
Creative Ways to Present
Switch things up by making mini versions for individual servings at a party, or layer everything in parfait glasses for a trifle-inspired twist. For a rustic touch, serve on wooden boards or in mason jars—it’s all about fun, casual elegance with this summer favorite.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have Strawberry Shortcake Recipe leftovers, keep the shortcakes, strawberries, and whipped cream stored separately in airtight containers. The shortcakes stay best at room temperature for up to two days, while the berries and whipped cream should stay chilled.
Freezing
You can freeze the baked shortcakes (let them cool fully first!) in a zip-top bag for up to two months. Thaw at room temperature or gently warm in the oven when ready to serve. Avoid freezing the strawberries or whipped cream, as their textures won’t rebound quite the same.
Reheating
To recapture the just-baked magic, pop shortcakes in a 300°F oven for about 5 minutes until warmed through. Don’t microwave—they’ll lose their lovely crisp edges. Bring the strawberries and cream to room temp before assembling for the best texture and flavor.
FAQs
Can I use frozen strawberries for Strawberry Shortcake Recipe?
Fresh strawberries are definitely best for this dish, as they macerate beautifully and offer the ideal juicy bite. If you must use frozen, let them thaw and drain excess liquid before tossing with sugar, but the texture may not be quite as vibrant.
Can I make the shortcakes in advance?
Absolutely! The shortcakes can be baked a day ahead and stored in an airtight container. Gently reheat before serving for that fresh-from-the-oven experience.
Is there a way to make this gluten-free?
Yes, you can substitute a cup-for-cup gluten-free baking blend in place of all-purpose flour. Expect a slightly different texture, but the results will still be delicious and satisfying.
Can I use store-bought whipped cream?
Nothing beats the flavor of freshly whipped cream, but if you’re in a pinch, canned or tub whipped topping works fine. Just know you might sacrifice a bit of the homemade charm!
Can the Strawberry Shortcake Recipe be made dairy-free?
Definitely! Swap in plant-based butter and use coconut cream (whipped with a little powdered sugar and vanilla) for an equally swoon-worthy dairy-free version. The texture and flavor will still shine through.
Final Thoughts
If you’re craving a taste of sunshine and a simple dessert that never goes out of style, this Strawberry Shortcake Recipe promises happiness in every bite. Give it a try, share it with loved ones, and don’t be surprised if it becomes your new summertime tradition!
Print
Strawberry Shortcake Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in the delightful flavors of summer with this classic Strawberry Shortcake recipe. Tender, buttery shortcakes are filled with juicy, sweet strawberries and pillowy whipped cream for a dessert that captures the essence of the season.
Ingredients
For the Shortcakes:
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter (cold and cut into cubes)
- ⅔ cup whole milk
- 1 teaspoon vanilla extract
- 1 egg (for egg wash)
For the Filling:
- 1 pound fresh strawberries (hulled and sliced)
- 2 tablespoons sugar (for strawberries)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat the Oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare the Dough: In a large bowl, whisk together flour, granulated sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Add milk and vanilla, stir until combined.
- Shape and Bake: Turn the dough onto a floured surface, pat into a round, cut out shortcakes, place on the baking sheet, brush with egg wash, and bake until golden brown.
- Prepare the Filling: Mix sliced strawberries with sugar to macerate. Whip heavy cream with powdered sugar and vanilla until soft peaks form.
- Assemble: Slice the shortcakes, spoon strawberries and whipped cream onto the bottom half, then top with the other half. Serve and enjoy!
Notes
- For extra flavor, add a splash of lemon juice to the strawberries.
- You can make the shortcakes ahead and reheat before serving.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake
- Calories: 370
- Sugar: 20g
- Sodium: 260mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
