Name: Strawberry Shortcake Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 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 large egg; 1 teaspoon vanilla extract; 1 lb fresh strawberries (hulled and sliced); 1/4 cup granulated sugar; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1/2 teaspoon vanilla extract

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If there’s a single treat that can instantly transport you to sunny, carefree days, it has to be Strawberry Shortcake. With its fluffy, buttery shortcakes, juicy macerated strawberries, and a dreamy cloud of whipped cream, this dessert isn’t just a feast for the eyes—it’s the definition of sweet, soul-soothing comfort. Each bite blends crumbly, tender biscuit with luscious fruit and airy cream, making Strawberry Shortcake a must-have for any spring or summer occasion (or honestly, anytime you crave a little joy on a plate).

Strawberry Shortcake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Strawberry Shortcake comes from its simplicity—every ingredient shines and plays a starring role. With just a handful of essentials, you’ll create something that tastes like pure celebration. Here’s what you’ll need (and why each one matters!):

All-Purpose Flour: The classic base for the shortcakes, providing that perfect tender crumb.
Granulated Sugar: Adds just the right amount of sweetness to both the shortcake and the strawberries.
Baking Powder: Gives the shortcakes their irresistible lift and fluffiness.
Salt: Enhances all the flavors and balances the sweetness.
Cold Unsalted Butter (cubed): Essential for creating light, flaky layers in the shortcakes.
Whole Milk: Brings moisture to the dough, resulting in a soft, rich pastry.
Large Egg: Helps bind the ingredients and adds structure to the shortcakes.
Vanilla Extract: Infuses both the shortcake and the whipped cream with warm, aromatic sweetness.
Fresh Strawberries (hulled and sliced): The juicy, vibrant heart of this dessert—don’t skimp on quality.
Powdered Sugar: Used in the whipped cream for delicate, refined sweetness that dissolves beautifully.
Heavy Whipping Cream: Whips up into a luxurious topping that holds everything together.

How to Make Strawberry Shortcake

Step 1: Macerate the Strawberries

Start by prepping the strawberries so they can get gorgeously juicy. Toss the sliced berries with that touch of sugar in a bowl, cover, and let them chill while you move on to the shortcakes. This simple step draws out the natural sweetness, creating a luscious syrup—key for soaking into the biscuits later! Give them at least 30 minutes; the longer they mingle, the better the flavor.

Step 2: Prepare the Shortcake Dough

In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add your cold, cubed butter and use a pastry cutter (or your fingers) to cut it in until the mixture looks like chunky, damp sand. The cold butter is what gives each biscuit its signature flaky texture, so don’t rush—work quickly but gently to avoid warming the butter too much.

Step 3: Combine Wet and Dry Ingredients

In a separate small bowl, whisk together the milk, egg, and vanilla extract. Pour this wet mixture into your flour blend, stirring just until it all comes together. Don’t overmix—just enough so no dry streaks remain. Overworking the dough could make your shortcakes tough instead of tender and fluffy.

Step 4: Shape and Bake the Shortcakes

Turn the dough out onto a floured surface and gently pat it into a 1-inch thick rectangle. Cut out rounds using a biscuit cutter or even the rim of a glass, aiming for six fluffy shortcakes. Place them on a parchment-lined sheet and bake in your preheated oven at 425°F (220°C) for 12 to 15 minutes, or until tops are beautifully golden. Let them cool completely—this helps set their texture and ensures they’ll hold up to all those toppings.

Step 5: Whip Up the Cream

While the shortcakes cool, whip the heavy cream with powdered sugar and vanilla until billowy and soft peaks form. This fresh whipped cream is the finishing touch that takes Strawberry Shortcake from great to absolutely irresistible. Use a hand mixer for ease, but don’t overbeat; you want soft, swoopy peaks.

Step 6: Assemble the Strawberry Shortcake

Time for the best part! Carefully slice each shortcake in half horizontally. Spoon a generous layer of strawberries (and plenty of their juices) onto the bottom half, top with a big dollop of fresh whipped cream, then cap it with the other biscuit half. For extra wow factor, pile on a few more strawberries and another flourish of whipped cream.

How to Serve Strawberry Shortcake

Garnishes

A final flourish makes all the difference. Sprinkle your Strawberry Shortcake with a dusting of powdered sugar, add a few whole or halved strawberries for color, or finish with a ribbon of lemon zest for brightness. Fresh mint leaves can add an elegant pop of color and a summery aroma. For a little crunch, a scattering of toasted sliced almonds is lovely, too.

Side Dishes

Pairing this dessert with something light helps balance its richness. Try a simple fruit salad, a scoop of vanilla ice cream, or a refreshing herbal tea. For larger gatherings, fresh lemonade or a glass of sparkling rosé feels festive and draws out the Strawberry Shortcake’s sunshiny flavors.

Creative Ways to Present

If you want to serve Strawberry Shortcake at a party or picnic, consider making mini shortcakes or layering the components into mason jars for a portable parfait. For a family-style dessert, build a tray of shortcake bites for everyone to help themselves. Feeling fancy? Stack the components in elegant dessert glasses for a showstopping, individual trifle look.

Make Ahead and Storage

Storing Leftovers

If you have extra assembled Strawberry Shortcake (lucky you!), cover and refrigerate it for up to one day. For best results, keep the shortcakes, berries, and whipped cream separate until you’re ready to serve. The shortcakes can become soft if they sit in the juice too long.

Freezing

Shortcakes freeze beautifully once baked and cooled. Wrap them individually in plastic wrap and pop into an airtight container. They’ll keep well for up to two months. Let thaw at room temperature, and add your fresh strawberries and cream just before serving.

Reheating

Warm leftover shortcakes in a 300°F (150°C) oven for about 5 minutes until just heated through—this revives their crumbly texture. Avoid microwaving, as it can make them tough or soggy. The strawberries and whipped cream should always be kept chilled and added after reheating.

FAQs

Can I use frozen strawberries for Strawberry Shortcake?

Fresh strawberries provide the best flavor and texture, but in a pinch, you can use frozen. Just thaw and drain them well before macerating with sugar, as they tend to release more liquid than fresh berries.

What’s the difference between shortcake and regular cake?

Shortcake is more like a biscuit—crumbly and buttery rather than soft and spongy. It’s designed to soak up juicy fruit and cream without getting mushy, making it perfect for Strawberry Shortcake.

Can I make this recipe gluten-free?

Absolutely! Swap all-purpose flour for a good quality gluten-free blend. Make sure your baking powder is also gluten-free, and you’ll have a delicious, crowd-friendly Strawberry Shortcake everyone can enjoy.

How far ahead can I make the components?

The shortcakes can be baked a day ahead and kept in an airtight container. Strawberries can be macerated a few hours in advance. Whipped cream is best made just before serving for peak fluffiness.

Is there a dairy-free option for Strawberry Shortcake?

You can use plant-based butter and non-dairy milk in the shortcakes, and swap the whipped cream for coconut cream or your favorite dairy-free whipped topping—the results are still absolutely delicious.

Final Thoughts

There’s something magical about making Strawberry Shortcake from scratch—it’s simple, nostalgic, and always a hit with friends and family. If you’re looking for a dessert that feels like pure sunshine, give this homemade Strawberry Shortcake recipe a try. You’ll be bringing smiles to the table, one sweet, fluffy bite at a time!

Strawberry Shortcake Recipe

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4.5 from 14 reviews

Author: admin
Total Time: 35 minutes (plus strawberry maceration time)
Yield: 6 servings 1x
Diet: Vegetarian

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Description

Indulge in the classic American dessert with this homemade Strawberry Shortcake recipe. Fluffy, tender shortcakes are filled with sweet macerated strawberries and pillowy whipped cream for a delightful summer treat.

Ingredients

Scale

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 large egg
1 teaspoon vanilla extract

For the strawberries:

1 lb fresh strawberries (hulled and sliced)
1/4 cup granulated sugar

For the whipped cream:

1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

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Instructions

Preheat the oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Prepare strawberries: In a medium bowl, toss the sliced strawberries with 1/4 cup granulated sugar. Cover and let sit for at least 30 minutes to release their juices.
Make shortcakes: In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Whisk together milk, egg, and vanilla in a separate bowl. Pour into the flour mixture and stir until just combined. Pat the dough, cut into rounds, and bake until golden brown.
Whip cream: Beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Assemble: Slice each shortcake in half, spoon strawberries and whipped cream onto the bottom half, then top with the other half. Garnish with more strawberries and cream if desired.