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 teaspoon vanilla extract; 1 egg (lightly beaten); 1 1/2 pounds fresh strawberries (hulled and sliced); 1/4 cup sugar (for strawberries); 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1/2 teaspoon vanilla extract (for whipped cream)

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If you’re on the hunt for a dessert that’s equal parts nostalgic and refreshingly bright, look no further than Strawberry Shortcake. This classic treat layers fluffy, tender biscuits with juicy, sweet strawberries and clouds of homemade whipped cream. It’s the ultimate summer delight—simple, yet full of color, contrasting textures, and pure berry joy in every bite. Trust me, this is the kind of recipe that makes you wish strawberry season would last all year long.

Strawberry Shortcake Recipe - Recipe Image

Ingredients You’ll Need

There’s true beauty in the simplicity of Strawberry Shortcake, where every chosen ingredient shines through. Each item below plays a vital role, from crumbly, buttery biscuits to the lush strawberries and pillows of cream—every bite tells a delicious story.

All-purpose flour (2 cups): The reliable base that gives the shortcakes their tender crumb and structure.
Granulated sugar (1/4 cup): Adds gentle sweetness to the biscuits and enhances the flavor of strawberries.
Baking powder (1 tablespoon): Your secret to lofty, soft shortcakes with just the right amount of rise.
Salt (1/2 teaspoon): Balances all the sweet flavors and makes everything taste a little brighter.
Cold unsalted butter (1/2 cup, cubed): When cut in cold, butter creates irresistible flakiness in every bite.
Whole milk (2/3 cup): Provides moisture, ensuring the shortcakes are soft and not dry.
Vanilla extract (1 teaspoon): A subtle, aromatic boost that elevates the biscuit dough.
Egg (1, lightly beaten): Binds the dough and lends a golden color and richness to the shortcakes.
Fresh strawberries (1 1/2 pounds, hulled and sliced): The show-stopping fresh fruit that brings vibrant flavor and gorgeous color.
Sugar (1/4 cup, for strawberries): Draws out the natural strawberry juices, creating the most irresistible berry sauce.
Heavy whipping cream (1 cup): Whipped to pillowy perfection for the creamiest topping.
Powdered sugar (2 tablespoons): Gently sweetens the whipped cream without being grainy.
Vanilla extract (1/2 teaspoon, for whipped cream): Adds one more layer of fragrant sweetness to the cream.

How to Make Strawberry Shortcake

Step 1: Mix the Dry Ingredients

Start by preheating your oven to 425°F (220°C). In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Thoroughly combining the dry ingredients ensures that every bite of your Strawberry Shortcake is light, sweet, and perfectly balanced.

Step 2: Cut in the Butter

Add the cold cubed butter to your dry mix. Use a pastry cutter or your fingertips to cut the butter in until it looks like coarse crumbs. This step is key for those tender, flaky layers you crave in a great Strawberry Shortcake biscuit.

Step 3: Bring the Dough Together

Pour in the whole milk, vanilla extract, and lightly beaten egg. Stir just until everything comes together—don’t overmix, or your biscuits can turn tough. The dough should be slightly sticky yet hold its shape when scooped.

Step 4: Form and Bake the Shortcakes

Drop large spoonfuls of dough onto a parchment-lined baking sheet, making 6 generous mounds. These rustic drop biscuits are wonderfully casual—which is totally the vibe for Strawberry Shortcake. Bake for 12 to 15 minutes, until golden brown and fragrant.

Step 5: Prepare the Macerated Strawberries

While your shortcakes cool, toss the sliced strawberries with 1/4 cup sugar in a bowl. Let them sit so they become extra juicy and glossy. This simple trick creates a naturally sweet “sauce” that soaks into the biscuits and ties the whole dessert together.

Step 6: Make the Whipped Cream

Using a clean, chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Homemade whipped cream is luxuriously creamy—absolutely essential for a show-stopping Strawberry Shortcake.

Step 7: Assemble and Serve

Gently split your shortcakes in half horizontally. Layer the bottom halves with a generous spoonful of macerated strawberries and their juices, then top with a big scoop of whipped cream. Replace the biscuit tops and crown with more strawberries and cream. Serve right away for maximum deliciousness!

How to Serve Strawberry Shortcake

Garnishes

A sprig of fresh mint instantly makes Strawberry Shortcake look even more inviting. For extra flair, dust the tops with a light veil of powdered sugar or add a few shavings of lemon zest to brighten the whole plate.

Side Dishes

If you’re serving Strawberry Shortcake at a gathering, keep it classic with a cold glass of iced tea or a pour of lemonade. For a more decadent experience, pair your dessert with a scoop of vanilla bean ice cream or a handful of fresh blackberries.

Creative Ways to Present

Think beyond the classic stack! Try assembling Strawberry Shortcake in individual mason jars for a charming picnic vibe, or make mini versions for a dessert buffet. You can even layer all the components in parfait glasses for an eye-catching twist.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Strawberry Shortcake, store the shortcakes, whipped cream, and strawberries separately in the refrigerator. This way, the biscuits stay fluffy and the berries don’t make them soggy.

Freezing

The shortcake biscuits freeze beautifully! Wrap them tightly in plastic wrap and then foil, and freeze for up to two months. Just thaw and warm briefly before serving—though the strawberries and cream are best made fresh.

Reheating

To revive leftover shortcakes, pop them in a 300°F oven for about 5 minutes until just warmed through. This refreshes their crumb and makes assembling your next Strawberry Shortcake a snap.

FAQs

Can I use frozen strawberries for Strawberry Shortcake?

While fresh strawberries create the brightest flavor, you can use thawed frozen strawberries in a pinch. Just know that the texture will be softer and the juices a bit more plentiful, making your shortcake extra saucy!

Can I make the shortcakes gluten-free?

Absolutely! Substitute your favorite gluten-free all-purpose blend for the flour. Check the mix you use for proper rising and texture, but you’ll still have delicious, tender biscuits for your Strawberry Shortcake.

Is it possible to use store-bought whipped cream?

Yes, store-bought whipped cream works, but making it fresh at home transforms the dish! Homemade whipped cream is extra fluffy, lightly sweetened, and has unbeatable flavor that shines in Strawberry Shortcake.

What’s the best way to hull strawberries?

Use a small paring knife or a strawberry huller to remove the leafy tops and white core. Hulling strawberries properly ensures you get maximum sweet berry flavor in every bite of your Strawberry Shortcake.

Can I assemble Strawberry Shortcake in advance?

It’s best to assemble just before serving so the biscuits stay fluffy. However, you can prep all the components ahead separately, then layer and serve when you’re ready!

Final Thoughts

There’s real joy in creating this Strawberry Shortcake from scratch. Every element comes together in a burst of fresh flavors and pillowy textures that simply can’t be beat. Trust me—once you make it yourself, you’ll want every sunny day to end with this beautiful classic on your table!

Strawberry Shortcake Recipe

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4.7 from 25 reviews

Author: admin
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

Indulge in the classic summer dessert with this delicious strawberry shortcake recipe. Tender, sweet shortcakes are filled with fresh strawberries and homemade whipped cream for a delightful treat that’s perfect for any occasion.

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 teaspoon vanilla extract
1 egg (lightly beaten)

For the Filling:

1 1/2 pounds fresh strawberries (hulled and sliced)
1/4 cup sugar (for strawberries)
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract (for whipped cream)

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Instructions

Preheat the oven: Preheat the oven to 425°F (220°C).
Prepare the shortcake dough: In a large bowl, mix flour, granulated sugar, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs. Stir in milk, vanilla, and beaten egg just until combined.
Bake the shortcakes: Drop dough by spoonfuls onto a baking sheet and bake for 12–15 minutes until golden brown.
Prepare the strawberries: Toss sliced strawberries with sugar and set aside to release juices.
Whip the cream: In a bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form.
Assemble the shortcakes: Slice shortcakes horizontally, layer with strawberries and whipped cream, then top with more cream and berries. Serve immediately.