Strawberry Shortcake Recipe
Strawberry Shortcake is the quintessential summer dessert: tender, buttery biscuits layered with juicy, sweet-tart strawberries and pillow-soft clouds of whipped cream. Every bite tastes like sunshine and celebration, with a balance of textures and flavors that feels both nostalgic and incredibly satisfying. Whether you’re serving it at a backyard picnic, holiday brunch, or a simple weeknight treat, this Strawberry Shortcake is a showstopper you’ll want to make again and again.
Ingredients You’ll Need
What I love most about Strawberry Shortcake is how simple but crucial every ingredient becomes—each one brings its own magic, whether it’s the airy texture of fresh whipped cream or the sweet brightness of the macerated berries. Here’s a closer look at why each ingredient counts and a few ways to make them shine in every layer.
- Fresh strawberries: Juicy, in-season berries are the star, so pick the ripest you can find for maximum flavor and vibrant color.
- Granulated sugar (for berries): Essential for drawing out the strawberries’ juices and creating that luscious syrupy texture.
- All-purpose flour: This is the sturdy backbone of the shortcakes, giving them just enough structure while staying tender.
- Granulated sugar (for shortcakes): Adds a touch of sweetness to balance the natural tartness of the berries.
- Baking powder: Lends a lovely rise and lightness to each biscuit.
- Salt: A pinch brightens all the flavors and keeps the shortcakes from tasting flat.
- Cold unsalted butter, cubed: The secret to those flaky, melt-in-your-mouth layers—keep it cold!
- Whole milk: Brings everything together with a rich, rounded flavor; don’t substitute skim!
- Vanilla extract: Complements both the berries and the cream, tying the whole dessert together with aromatic warmth.
- Heavy whipping cream: Freshly whipped is unbeatable—so fluffy, cool, and luxurious.
- Powdered sugar: Gently sweetens the whipped cream without making it grainy.
- Vanilla extract (for whipped cream): A hint of vanilla makes the whipped cream decadent and dreamy.
How to Make Strawberry Shortcake
Step 1: Macerate the Strawberries
Start by tossing your hulled and sliced strawberries with some sugar in a bowl. This step is truly magical—the sugar not only sweetens the berries but also draws out their juices, creating a ruby-red syrup that soaks into the shortcakes. Let them sit for at least 30 minutes; if you have longer, even better! The berries will become incredibly juicy and flavorful, making every layer of your Strawberry Shortcake absolutely luscious.
Step 2: Prepare the Shortcake Dough
While the strawberries work their magic, preheat your oven and begin mixing the dough. Combine flour, sugar, baking powder, and salt in a large bowl. The real trick here is cutting in cold, cubed butter—it should look like coarse crumbs. This bit of effort ensures the finished shortcakes are beautifully flaky and tender, with pockets of richness in every bite.
Step 3: Bring It All Together
Once your mixture resembles chunky sand, stir in the milk and vanilla extract gently. We’re aiming for just-combined—overmixing makes the biscuits tough. Turn the dough out onto a floured counter, pat it into a thick round slab (about 1 inch), and use a biscuit cutter to create six perfect rounds. These shortcakes will puff up golden and light in the oven, so give them some space on your baking sheet.
Step 4: Bake and Cool
Bake the cut shortcakes until their tops are perfectly golden brown—about 12 to 15 minutes. Let them cool briefly on a wire rack to help set their texture and keep the bottoms from getting soggy when assembled. This little pause is well worth it: slightly warm shortcakes with cool whipped cream is a slice of pure heaven.
Step 5: Whip the Cream
Freshly whipped cream is the dreamy finishing touch. Combine heavy whipping cream, powdered sugar, and a dash of vanilla. Whip until soft peaks form, which gives the cream a billowy, cloudlike texture—no store-bought tub can compare here. The balance of sweetness and subtle vanilla ties the whole Strawberry Shortcake experience together.
Step 6: Assemble the Strawberry Shortcake
To build your Strawberry Shortcake, slice each biscuit in half horizontally. Spoon a generous heap of the juicy strawberries onto the bottom, letting those beautiful juices soak in. Top with a swoop of whipped cream, place the biscuit lid on top, and add a little extra cream and berries for good measure. Serve immediately, while everything is fresh—your tastebuds will thank you!
How to Serve Strawberry Shortcake
Garnishes
A classic Strawberry Shortcake already looks like a dessert dream, but a few small flourishes make it extra special. Try a sprinkle of powdered sugar over the top, a sprig of fresh mint for color, or a curl of lemon or orange zest for a citrusy fragrance. You can even drizzle a little of the macerated strawberry syrup over the plate for a beautiful presentation.
Side Dishes
While Strawberry Shortcake can absolutely shine on its own, it’s so fun to serve it with other light, summery treats. Consider little glasses of chilled lemonade, a scoop of vanilla bean ice cream, or a side of mixed berries to brighten up your dessert spread. These accompaniments keep the vibe fresh and festive, especially at outdoor gatherings.
Creative Ways to Present
Don’t be afraid to get playful! Layer individual servings in mason jars for a picnic-ready twist, or cut your shortcakes into mini rounds for a classy dessert platter. You can even add extra fillings like lemon curd or a drizzle of chocolate sauce for a decadent spin. However you serve it, Strawberry Shortcake always brings a wow factor.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Strawberry Shortcake (lucky you!), store the components separately for best quality. Keep shortcakes in an airtight container at room temperature for up to two days. Store the strawberries and whipped cream in the fridge, assembling only when ready to enjoy—this way, everything stays fresh and delicious.
Freezing
The shortcake biscuits freeze exceptionally well. Wrap cooled, unfilled biscuits tightly in plastic wrap and freeze for up to one month. Simply thaw at room temperature when you need a quick dessert. The strawberries and whipped cream, however, are best prepared fresh, as their textures change after freezing.
Reheating
To recover that “fresh-from-the-oven” warmth, briefly reheat the shortcakes in a low oven (about 300°F) for 5 to 7 minutes. This revival brings back their fluffy and toasty character, making your leftover Strawberry Shortcake just as irresistible as the first slice.
FAQs
Can I use frozen strawberries?
You can, but the result won’t be quite as vibrant or juicy as with fresh strawberries. If you use frozen, thaw them completely and drain excess liquid before macerating with sugar. For the best Strawberry Shortcake, fresh really is best.
Can I make the shortcakes gluten-free?
Absolutely! Substitute a good-quality gluten-free all-purpose flour blend in place of regular flour. The texture may be slightly different, but you’ll still get a crumbly, delicious biscuit perfect for building your Strawberry Shortcake.
How far in advance can I prepare the whipped cream?
You can whip the cream a few hours ahead and refrigerate it, but for the fluffiest texture, whip it just before serving. If you want stability, add a spoonful of mascarpone cheese or a bit of gelatin when whipping.
Do I have to use a biscuit cutter?
Nope! If you don’t have a round cutter, simply use a knife to cut squares or rounds using a drinking glass. The charm of homemade Strawberry Shortcake is its rustic personality, so shape doesn’t matter at all.
How can I make this more adult-friendly?
For a grown-up twist, add a splash of orange liqueur or Grand Marnier to the strawberries as they macerate. The hint of citrus liqueur really intensifies the fruit’s flavor and gives your Strawberry Shortcake a sophisticated edge.
Final Thoughts
There’s nothing quite like the joy and nostalgia that comes with a homemade Strawberry Shortcake—one taste and you’ll understand why this recipe is a favorite for generations. Gather your ingredients and treat yourself to this bright, beautiful dessert soon. Happy baking!
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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 and delightful Strawberry Shortcake, a perfect summer dessert featuring juicy macerated strawberries, tender shortcakes, and billowy whipped cream. This easy-to-make treat is sure to impress your guests!
Ingredients
For the Strawberries:
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
For the Shortcakes:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 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 sliced strawberries and 1/4 cup sugar. Let sit for 30 minutes to macerate.
- Preheat and Prepare: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Make the Shortcakes: In a large bowl, whisk flour, sugar, baking powder, and salt. Cut in butter, add milk and vanilla. Form dough, cut into shortcakes, and bake.
- Whip the Cream: Whip heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Assemble: Split shortcakes, top with strawberries, whipped cream, and top halves. Serve.
Notes
- For extra flavor, add a splash of orange liqueur to the strawberries.
- Shortcakes can be made ahead and stored in an airtight container for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake
- Calories: 350
- Sugar: 18g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
