If you’re searching for a show-stopping dessert that embodies summer in every bite, look no further than Strawberry Shortcake. This iconic treat pairs tender, buttery shortcakes with juicy, macerated strawberries and a cloud of freshly whipped cream. Whether you’re gathering with friends on the patio or simply treating yourself on a sunny afternoon, Strawberry Shortcake always feels special and inviting. Its combination of vibrant colors and comforting flavors is pure joy—truly a classic that never gets old!
Ingredients You’ll Need
The ingredient list for Strawberry Shortcake is refreshingly simple, yet each element plays a big role in building flavor and texture. From the ripe berries to the rich cream and golden cakes, every component shines. Here’s what you’ll need (plus a few tips to make your shortcake the best ever!):
- Fresh strawberries: Pick ripe, fragrant berries for the sweetest, juiciest flavor.
- Granulated sugar (for berries): Helps the strawberries release their natural juices, turning them extra saucy.
- All-purpose flour: The foundation of those delightfully tender shortcakes.
- Granulated sugar (for shortcakes): Adds just the right touch of sweetness to balance the buttery flavor.
- Baking powder: The secret to pillowy, well-risen shortcakes.
- Salt: A dash sharpens and brightens every bite.
- Cold unsalted butter: Cut into cubes for flaky, melt-in-your-mouth texture.
- Whole milk: Keeps the dough moist and rich—don’t skimp here!
- Vanilla extract (for shortcakes): Adds warmth and depth to both shortcakes and cream.
- Heavy whipping cream: For the dreamiest, fluffiest whipped topping.
- Powdered sugar: Gently sweetens the whipped cream and keeps it smooth.
- Vanilla extract (for whipped cream): A little extra vanilla goes a long way in the cream.
How to Make Strawberry Shortcake
Step 1: Macerate the Strawberries
Begin by hulling and slicing your strawberries, then toss them with a bit of granulated sugar in a medium bowl. Stir well and let them sit for at least 30 minutes. This step is crucial: as the fruit sits, the sugar draws out their juices, turning the berries glossy, soft, and wonderfully saucy—exactly what you want for a luscious Strawberry Shortcake filling.
Step 2: Prepare and Bake the Shortcakes
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Next, cut in the cold, cubed butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Gently stir in the milk and vanilla until just combined; the secret to a tender shortcake is not overmixing the dough. Turn it onto a lightly floured surface, pat into a 1-inch thick round, and cut out 6 rounds. Arrange these beauties on your baking sheet and bake for 12 to 15 minutes, until they’re golden brown. Cool them slightly on a rack—if you can resist!
Step 3: Whip the Cream
While the shortcakes are cooling, grab your cold heavy cream, a splash of vanilla, and a bit of powdered sugar. Whip everything together until soft, billowy peaks form. If you’ve never made homemade whipped cream, you’re in for a treat—the flavor is leaps and bounds above store bought!
Step 4: Assemble the Strawberry Shortcakes
Now for the grand finale. Split each warm shortcake in half, then spoon a generous portion of juicy strawberries and their syrup over the bottom. Top with a cloud of whipped cream and finish with the other half of the shortcake. Stack it up high and serve straight away for the most spectacular Strawberry Shortcake experience.
How to Serve Strawberry Shortcake
Garnishes
You can elevate each Strawberry Shortcake with a few gleaming garnishes. Try a sprinkling of finely grated lemon or orange zest for brightness, a dusting of powdered sugar, or a few more fresh strawberry slices on top. A sprig of mint adds cool contrast and a pop of color that looks fabulous on the dessert table.
Side Dishes
While Strawberry Shortcake usually steals the spotlight, it also pairs beautifully with light side dishes. Consider offering a fruit salad with other summer berries, or a refreshing pitcher of lemonade or iced tea to complement the dessert’s sweetness. If you’re hosting a party, setting out some vanilla ice cream never hurts!
Creative Ways to Present
Take Strawberry Shortcake to the next level by serving it individually in mason jars for a picnic-friendly twist, or transform it into a trifle by layering shortcake pieces, berries, and cream in a glass bowl. For an elegant dinner party, assemble mini versions using biscuit-sized rounds, or use fun shapes for kids. No matter the presentation, it’ll be irresistible!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, keep each element separate for best results. Store shortcakes at room temperature in an airtight container for up to two days, refrigerate your macerated strawberries, and cover any leftover whipped cream in the fridge as well. When you’re ready for more Strawberry Shortcake, simply assemble fresh.
Freezing
Shortcakes freeze beautifully and can be made ahead. Once cooled completely, wrap them tightly and freeze for up to a month. Thaw at room temperature. Avoid freezing strawberries and whipped cream, as both lose texture and flavor after thawing; assemble those components fresh for the best results.
Reheating
To revive shortcakes, warm them in a 300°F oven for 5 to 10 minutes until just heated through. This brings back their light, crumbly texture and makes every bite taste bakery fresh. For convenience, microwave for a few seconds, but the oven gives a better result.
FAQs
Can I use frozen strawberries for Strawberry Shortcake?
While fresh strawberries are superior for both flavor and texture, you can use frozen in a pinch. Thaw them first and drain off excess liquid before macerating with sugar. The result will be softer, but still delicious for Strawberry Shortcake.
Can I make the shortcakes dairy-free?
Absolutely! Substitute a plant-based butter and use a rich non-dairy milk like coconut or almond. For the whipped cream, look for coconut cream or other vegan alternatives—your Strawberry Shortcake will still shine.
Why shouldn’t I overmix the shortcake dough?
Overmixing develops gluten, leading to dense and tough shortcakes. Stir until everything is just combined for the most tender, fluffy layers that make Strawberry Shortcake melt in your mouth.
How far ahead can I assemble Strawberry Shortcake?
For the freshest result, assemble just before serving. If you assemble too early, the juices can make your shortcake soggy. However, all parts can be prepped ahead and then put together in minutes.
What’s the best way to hull strawberries?
Simply use a small paring knife, insert it around the leafy stem, and twist to remove. You can also use a strawberry huller for speed and ease, especially if you’re making Strawberry Shortcake for a crowd.
Final Thoughts
Strawberry Shortcake is the kind of dessert that just feels like a celebration. Every bite is a beautiful combination of sweet berries, tender cake, and billowy cream. I hope you give this recipe a try and let it become a favorite around your table—after all, some traditions are just too delicious not to share!
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 delicious Strawberry Shortcake recipe. Juicy strawberries, tender shortcakes, and billowy whipped cream come together to create a delightful treat for any occasion.
Ingredients
Strawberry Filling:
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
Shortcakes:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar (for shortcakes)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 2/3 cup whole milk
- 1 teaspoon vanilla extract
Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract (for whipped cream)
Instructions
- Prepare the Strawberry Filling: In a medium bowl, combine sliced strawberries and sugar. Let sit for 30 minutes to macerate.
- Make the Shortcakes: Preheat oven to 425°F. Mix flour, sugar, baking powder, and salt. Cut in butter, add milk, and vanilla. Shape, cut, and bake.
- Whip the Cream: Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
- Assemble: Split shortcakes, top with strawberries and cream. Serve.
Notes
- Enhance the strawberry filling with a splash of orange liqueur.
- Shortcakes can be made ahead and stored 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
