If there’s ever a dessert that spells pure summer joy, it’s Classic Strawberry Shortcake. With luscious ripe strawberries, fluffy homemade shortcakes, and clouds of softly whipped cream, this sweet treat feels like a childhood memory come deliciously to life. Whether you’re whipping it up for a picnic in the backyard or serving it as a show-stopping finale for a sunny gathering, every bite is a celebration of fresh flavors and pure comfort—the kind of dessert everyone will remember and request again and again.
Ingredients You’ll Need
Making Classic Strawberry Shortcake is wonderfully simple, and every ingredient shines. Fresh strawberries bring natural sweetness and tang, while the from-scratch shortcake offers buttery richness and a tender crumb. The whipped cream adds soft sweetness and a creamy finish—let’s take a closer look at each component and why it matters.
- Fresh strawberries: The soul of this dessert, giving bursts of juicy, vibrant flavor in every bite.
- Granulated sugar (divided): For sweetening both the fruit and the shortcake dough, it balances tartness and gives body.
- All-purpose flour: Creates the structure for your shortcakes, resulting in a perfectly tender texture.
- Baking powder: Ensures your shortcakes are light, fluffy, and beautifully risen.
- Salt: Just a bit brings out the sweetness and adds depth of flavor to the dough.
- Unsalted butter, cold and cubed: Makes the shortcakes ultra-buttery and gives them a flaky, tender crumb.
- Whole milk: Adds necessary moisture and richness to create a supple dough.
- Vanilla extract (for dough and cream): Enhances the warmth in both the shortcakes and the whipped cream for irresistible aroma and flavor.
- Heavy whipping cream: Whipped to soft peaks, it adds lightness and that classic, dreamy texture.
- Powdered sugar: Sweetens the whipped cream just right, so it melds with the berries and cake perfectly.
How to Make Classic Strawberry Shortcake
Step 1: Macerate the Strawberries
Begin by placing your freshly hulled and sliced strawberries in a medium bowl. Sprinkle over 1 tablespoon of granulated sugar and stir gently to coat all the berries. Let the mixture sit for at least 30 minutes—this simple step transforms them as the sugar draws out their juices, creating a ruby-red syrup that seeps into everything and makes each mouthful shine with fruity flavor.
Step 2: Prepare and Preheat
Preheat your oven to 425°F and line a baking sheet with parchment paper. It’s always helpful to let your oven come to full temperature for perfect shortcake rise, and the parchment guarantees easy cleanup later on.
Step 3: Make the Shortcake Dough
In a large mixing bowl, whisk together the flour, baking powder, salt, and the remaining 1/4 cup of granulated sugar. Now, take your cold cubed butter and cut it into the flour mixture with a pastry cutter or your fingertips until it resembles coarse crumbs. This classic technique is what creates those delightful flakes. Stir in the whole milk and vanilla until just combined—stop mixing as soon as it comes together to keep your shortcakes tender.
Step 4: Shape and Bake
Dust your work surface with flour and turn out the dough. Pat it gently into a 1-inch-thick rectangle; resist the temptation to roll it thin! Use a biscuit cutter or a drinking glass to cut out rounds and gently place them on your prepared baking sheet. Bake for 12 to 15 minutes, until golden and just barely springy to the touch. They’ll smell buttery and inviting—let them cool slightly while you whip the cream.
Step 5: Prepare the Whipped Cream
In a cold bowl, pour in your chilled heavy cream along with powdered sugar and a dash of vanilla. Using a hand mixer or a sturdy whisk, whip it until soft peaks form. You want it pillowy, not stiff, so it melts right on your tongue and pairs gently with the fruit and cake.
Step 6: Assemble and Serve
Slice each shortcake in half horizontally. Spoon a generous helping of the juicy strawberries over the bottom half, letting some syrup soak into the crumb. Dollop with clouds of homemade whipped cream, then cap with the other shortcake half. Serve right away for the ultimate experience—every luscious layer comes together in a harmony of flavor and nostalgia.
How to Serve Classic Strawberry Shortcake
Garnishes
For a truly special presentation, top each assembled Classic Strawberry Shortcake with extra sliced strawberries, a sprig of fresh mint, or even a light dusting of powdered sugar. A drizzle of the reserved berry syrup over the whipped cream makes every plate look extra tempting and adds a lovely burst of flavor.
Side Dishes
This dessert is a star on its own, but if you’re hosting a gathering, pair Classic Strawberry Shortcake with light dishes like a crisp summer salad or citrusy iced tea. The tartness of a lemon drink or the coolness of a fruit salad really highlights the sweetness of those juicy berries.
Creative Ways to Present
Get playful with your Classic Strawberry Shortcake by serving them in individual mason jars for picnics or layering them as trifles in clear glasses. For a bite-sized twist, you can even make mini shortcakes using a smaller cutter—perfect for parties or a sweet snack for little ones.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftover shortcakes, store the biscuits in an airtight container at room temperature for up to two days. Keep the strawberries and whipped cream covered in the fridge; only assemble just before serving to avoid soggy cakes.
Freezing
You can freeze unfilled shortcake biscuits for up to a month. Once cooled completely, wrap them tightly in plastic wrap, then pop in a freezer-safe bag. Thaw at room temperature and refresh for a few minutes in a warm oven if you’d like that fresh-baked feel.
Reheating
Warm your shortcake biscuits in a 300°F oven for 5–7 minutes, just until heated through and lightly crisp on top—never microwave, as they’ll lose their toothsome texture. Bring refrigerated strawberries and whipped cream to room temperature for best flavor before assembling.
FAQs
Can I use frozen strawberries for Classic Strawberry Shortcake?
Yes, but fresh strawberries provide the best flavor and texture. If using frozen, thaw them completely, drain excess liquid, and macerate with sugar as directed. Just note that frozen berries may be softer and juicier than fresh.
What’s the secret to fluffy shortcakes?
It’s all about cold butter and gentle handling! Make sure your butter is very cold and don’t overwork the dough—stop mixing as soon as everything comes together for the fluffiest, most tender shortcakes.
Can I make the biscuits ahead of time?
Absolutely! The shortcake biscuits can be baked the day before. Store them in an airtight container at room temperature and assemble Classic Strawberry Shortcake just before serving for best results.
Is there a dairy-free version of Classic Strawberry Shortcake?
You can easily swap in your favorite plant-based butter for the shortcakes and use coconut cream or a dairy-free whipped topping for the cream layer. The flavor will be a bit different, but still truly delightful!
How do I make this dessert extra special for guests?
Try adding a splash of lemon juice to the strawberries or a dash of almond extract to the whipped cream. You could even serve with a scoop of vanilla ice cream for a decadent touch that elevates Classic Strawberry Shortcake to new heights.
Final Thoughts
There’s just something magical about sharing Classic Strawberry Shortcake, with its combination of buttery biscuit, juicy berries, and piles of soft cream. Next time you spot bright red strawberries at the market, give this recipe a whirl—you’ll make sweet new memories and have everyone coming back for seconds!
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Classic Strawberry Shortcake Recipe
- Total Time: 35 minutes (plus macerating time)
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in the classic flavors of summer with this delightful recipe for homemade Classic Strawberry Shortcake. Sweet, juicy strawberries layered with fluffy shortcakes and a dollop of whipped cream, creating the perfect dessert for any occasion.
Ingredients
For the strawberries:
- 2 cups fresh strawberries, hulled and sliced
- 3 tablespoons granulated sugar (divided)
For the shortcakes:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 cup cold unsalted butter, cubed
- 2/3 cup whole milk
- 1 teaspoon vanilla extract
For the whipped cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the strawberries: In a medium bowl, combine the sliced strawberries with 1 tablespoon of granulated sugar. Stir and let sit for at least 30 minutes to release their juices.
- Preheat the oven: Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Make the shortcakes: In a large bowl, whisk together the flour, baking powder, salt, and remaining 1/4 cup sugar. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the milk and vanilla extract until just combined. Turn out the dough, pat into a rectangle, cut into rounds, and bake for 12–15 minutes.
- Whip the cream: Meanwhile, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
- Assemble: Split the shortcakes, spoon strawberries over the bottom half, add whipped cream, and top with the other half. Serve immediately.
Notes
- For an extra burst of flavor, add a splash of lemon juice to the strawberries or a dash of almond extract to the whipped cream.
- Shortcakes are best served the same day they’re made.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 assembled shortcake
- Calories: 370
- Sugar: 19g
- Sodium: 280mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
