If you’re looking for a dessert that feels like a warm hug from summer, this Strawberry Shortcake Recipe is exactly what you need. Juicy, sweet strawberries macerated to perfection nestle between golden, tender shortcakes topped with fluffy vanilla whipped cream. Every bite is a delightful mix of fresh fruit, buttery biscuit, and airy cream that makes this classic treat utterly irresistible. It’s a perfect way to celebrate the season or brighten up any day with a homemade touch.
Ingredients You’ll Need
This Strawberry Shortcake Recipe calls for simple, pantry-friendly ingredients that come together to create layers of flavor and texture. Each component is essential to achieving that perfect balance of sweet, buttery, and creamy goodness.
- Fresh strawberries (1 lb): The star of the show, hulled and sliced to release their natural sweetness while soaking up the sugar.
- Granulated sugar (1/4 cup + 1/4 cup): Used for sweetening the strawberries and the biscuit dough to bring out their natural flavors.
- All-purpose flour (2 cups): Provides the structure for the shortcakes, ensuring they’re tender but sturdy enough to hold the filling.
- Baking powder (1 tablespoon): Gives the shortcakes a lovely rise and fluffy texture.
- Salt (1/2 teaspoon): Enhances all the sweet and buttery notes in the shortcakes and strawberries.
- Cold unsalted butter (1/2 cup): Cut into cubes and mixed in cold to create flaky layers in the biscuit; cold butter is a must!
- Whole milk (2/3 cup): Adds moisture and richness to the dough, keeping the shortcakes soft.
- Vanilla extract (1 teaspoon): Infuses the dough and whipped cream with a comforting, warm flavor.
- Large egg (1, beaten): For brushing over the biscuit tops to give them a shiny golden finish.
- Coarse sugar (optional): Sprinkled on top for an extra sweet crunch.
- Heavy whipping cream (1 cup): Whipped up with powdered sugar and vanilla to create that luscious, airy topping.
- Powdered sugar (2 tablespoons): Sweetens the whipped cream perfectly without weighing it down.
How to Make Strawberry Shortcake Recipe
Step 1: Macerate the Strawberries
Begin by tossing your freshly sliced strawberries with 1/4 cup of granulated sugar in a bowl. This simple step lets the sugar draw out their natural juices, softening the berries and creating a sweet, syrupy base. Let them sit for at least 30 minutes so the flavors really meld together beautifully.
Step 2: Prepare the Shortcake Dough
Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking. In a large bowl, whisk the flour, 1/4 cup of sugar, baking powder, and salt. Then, add the cold, cubed butter and cut it into the dry ingredients until the mixture looks like coarse crumbs. The key here is to keep the butter cold so your shortcakes come out flaky and tender.
Step 3: Bring the Dough Together
Pour in the milk and vanilla extract, stirring gently until the dough just comes together. Be careful not to overmix, as too much handling can make the biscuits tough. Turn the dough onto a floured surface and knead it just two or three times to bring it into a smooth ball.
Step 4: Shape and Bake the Shortcakes
Pat your dough out to about an inch thick and use a biscuit cutter to make six perfect circles. Place them on the lined baking sheet. Brush the tops with the beaten egg to get that gorgeous golden color and, if you like a little sparkle, sprinkle with some coarse sugar. Bake them for 12 to 15 minutes until they’re beautifully golden brown, then cool them thoroughly on a wire rack.
Step 5: Whip the Cream
While your shortcakes cool, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. This whipped cream will add the perfect light and fluffy counterpart to your berries and biscuit.
Step 6: Assemble Your Strawberry Shortcake Recipe
Slice each cooled shortcake in half horizontally. Spoon a generous amount of the macerated strawberries onto the bottom half, then dollop with the whipped cream. Finish with the top half and serve immediately to enjoy the texture contrasts at their best!
How to Serve Strawberry Shortcake Recipe
Garnishes
A few extra fresh strawberry slices or a light dusting of powdered sugar on top adds a pretty finishing touch. You can also add fresh mint leaves for a pop of color and a refreshing hint that complements the sweetness perfectly.
Side Dishes
This dessert is sensational on its own, but if you want to round out your meal, a chilled glass of sparkling lemonade or a simple green salad with a tangy vinaigrette pairs wonderfully. Both options provide a refreshing balance to the rich cream and buttery shortcakes.
Creative Ways to Present
If you want to impress guests, try serving the components deconstructed in pretty glasses for a layered parfait look. Or, turn it into a fun party treat by offering mini shortcakes with smaller portions of berries and cream for easy handheld bites. Either way, the Strawberry Shortcake Recipe always steals the spotlight.
Make Ahead and Storage
Storing Leftovers
You can store any leftover shortcakes in an airtight container at room temperature for up to a day, or refrigerate the strawberries and whipped cream separately for up to two days. Keeping them separate avoids sogginess and keeps everything fresh.
Freezing
If you have extra shortcakes, they freeze wonderfully! Wrap them tightly in plastic wrap and place them in a freezer bag for up to a month. When you’re ready to enjoy, thaw them overnight in the fridge and warm slightly in the oven before assembling.
Reheating
To reheat the shortcakes, pop them in a preheated oven at 350 degrees Fahrenheit for 5 to 7 minutes. This brings back that fresh-baked texture without drying them out. Then add your strawberries and whipped cream right before serving for the best experience.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh strawberries are ideal for the best flavor and texture, but if you only have frozen berries on hand, thaw them completely and drain any excess liquid before macerating to avoid a runny filling.
What if I don’t have whole milk? Can I use something else?
Yes! Whole milk is recommended for richness, but you can use 2% milk or even buttermilk for a slight tang—the latter will make your shortcakes a bit more tender and flavorful.
How far ahead can I prepare the shortcakes?
You can make the shortcakes up to a day in advance and store them in an airtight container. Reheat them just before assembling to keep their texture perfect.
Can I make the whipped cream in advance?
Absolutely. Whipped cream holds up well in the fridge for up to 24 hours. Just give it a quick rewhip if it starts to deflate before serving.
Is this Strawberry Shortcake Recipe suitable for vegetarians?
Yes! This recipe contains no animal-derived gelatin or meat products, so it’s perfect for a vegetarian diet.
Final Thoughts
This Strawberry Shortcake Recipe is a timeless treasure that never fails to bring smiles and satisfy sweet cravings. It’s simple enough for everyday enjoyment but special enough for celebrations. So grab those ripe strawberries, dust off your mixing bowl, and dive into this beautiful dessert—you’re going to love every bite!
Print
Strawberry Shortcake Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes (plus at least 30 minutes for berries to macerate)
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This classic Strawberry Shortcake recipe features tender, buttery shortcakes layered with macerated fresh strawberries and fluffy homemade whipped cream. Perfect as a refreshing summer dessert, it combines simple ingredients and easy baking techniques to create a delightful treat everyone will love.
Ingredients
For the Strawberries:
- 1 lb 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, cut into cubes
- 2/3 cup whole milk
- 1 teaspoon vanilla extract
- 1 large egg, lightly beaten (for brushing)
- Coarse sugar (optional, for topping)
For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Macerate the Strawberries: In a bowl, toss the sliced strawberries with 1/4 cup sugar and let them sit for at least 30 minutes. This process softens the berries and creates a sweet syrup.
- Prepare for Baking: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking.
- Make the Shortcake Dough: In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the milk and vanilla extract just until a soft dough forms—avoid overmixing to keep the shortcakes tender.
- Shape the Shortcakes: Turn the dough out onto a floured surface and gently knead 2–3 times. Pat the dough into a 1-inch thick circle and cut out 6 shortcakes using a biscuit cutter. Place them on the prepared baking sheet. Brush the tops with the lightly beaten egg and sprinkle with coarse sugar if using for a sparkling finish.
- Bake the Shortcakes: Bake in the preheated oven for 12–15 minutes or until the shortcakes are golden brown. Remove from the oven and cool on a wire rack.
- Make the Whipped Cream: While the shortcakes bake and cool, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form.
- Assemble the Shortcakes: Split each cooled shortcake in half horizontally. Layer the bottom half with macerated strawberries and generous dollops of whipped cream. Top with the other half of the shortcake and serve immediately for the best taste and texture.
Notes
- Shortcakes can be prepared a day in advance and stored in an airtight container; reheat briefly in the oven before serving to restore freshness.
- For variation, substitute strawberries with mixed berries such as blueberries, raspberries, and blackberries.
- Ensure the butter is cold to achieve flaky shortcakes.
- Do not overwork the dough to keep the shortcakes light and tender.
