If you’re looking for a dessert that just radiates summer joy, Strawberry Shortcake is the one. Imagine tender, golden shortcakes layered with juicy, sweet strawberries and clouds of pillowy whipped cream—it’s a combination that’s both nostalgic and undeniably delicious. There’s a reason Strawberry Shortcake is a classic: each bite is bursting with flavor, freshness, and pure homemade charm. Whether you’re hosting a backyard barbecue, planning an afternoon treat, or simply craving something sweet, this Strawberry Shortcake recipe will quickly become your go-to favorite.
Ingredients You’ll Need
This Strawberry Shortcake recipe only needs a handful of essential ingredients, but each one plays a starring role. From the rich, buttery shortcakes to the sweet, juicy strawberries and freshly whipped cream, every component brings its own unique flavor and texture to the party.
- All-purpose flour: The sturdy base that gives the shortcakes their beloved crumbly texture.
- Granulated sugar: Adds just enough sweetness to both the shortcakes and the strawberries.
- Baking powder: Lends lightness so the shortcake is tender and rises beautifully.
- Salt: Just a touch brings out all the other flavors in the dough.
- Cold unsalted butter: Key for that flaky, rich pastry—cold butter creates tiny pockets of steam!
- Whole milk: Moistens the dough for perfect shortcake consistency.
- Vanilla extract: Flavor booster for both the cake and whipped cream (use the good stuff if you can!).
- Fresh strawberries: The star of the show, bursting with juicy sweetness. Pick ripe, fragrant berries.
- Sugar (for strawberries): Helps draw out the berries’ juices and creates that luscious syrup.
- Heavy whipping cream: Whips up light and airy for generous dollops between each layer.
- Powdered sugar: Sweetens and stabilizes the whipped cream so it’s silky and smooth.
- Vanilla extract (for whipped cream): A little more vanilla goodness in the topping.
How to Make Strawberry Shortcake
Step 1: Prep the Oven and Baking Sheet
Start by preheating your oven to 425°F, which helps the shortcakes bake up tall and golden. Line a baking sheet with parchment paper so you can easily remove your shortcakes once they’re baked—plus, less cleanup!
Step 2: Prepare the Shortcake Dough
Whisk together your all-purpose flour, granulated sugar, baking powder, and salt in a large mixing bowl. This ensures all your dry ingredients are evenly distributed for a perfect rise and balanced flavor.
Step 3: Cut in the Butter
Drop the cold butter cubes into your flour mixture, and use a pastry cutter or your fingertips to work it in until you see a mixture that looks like coarse crumbs. The cold butter is what gives Strawberry Shortcake its deliciously flaky, tender layers, so be sure not to overwork it.
Step 4: Mix in Milk and Vanilla
Stir in the milk and vanilla extract gently, just until combined. Overmixing can make the shortcakes tough, so stop as soon as the dough comes together. The dough will be slightly sticky and that’s exactly what you want.
Step 5: Shape and Bake the Shortcakes
Drop 6 equal mounds of dough onto your prepared baking sheet, leaving enough space between each for them to expand. Bake for 12 to 15 minutes, or until the shortcakes are puffed up and golden brown on top. Let them cool completely before assembling.
Step 6: Macerate the Strawberries
While the shortcakes bake, combine your sliced strawberries with sugar in a bowl. Give everything a good stir so every berry is coated, then set aside for at least 15 minutes. This step makes the strawberries release their sweet juices, turning them into a glossy, naturally syrupy filling.
Step 7: Make the Whipped Cream
In a separate mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until you see soft peaks. Homemade whipped cream is a must for Strawberry Shortcake—it’s rich, light, and way better than anything from a can.
Step 8: Assemble Your Strawberry Shortcake
Once your shortcakes are cool, gently slice each one in half horizontally. Spoon juicy strawberries and their syrup over the bottom half, layer with whipped cream, and then cap it with the other half of the shortcake. Add even more berries and cream on top if you’re feeling extra decadent!
How to Serve Strawberry Shortcake
Garnishes
A simple sprig of fresh mint, a dusting of powdered sugar, or even a bit of lemon zest can make your Strawberry Shortcake look bakery-worthy. If you have extra strawberries, slice a few prettily for the top, or drizzle a little of the syrup over everything for glossy drama.
Side Dishes
Strawberry Shortcake is already a showstopper, but if you want to round out your dessert table, serve it with iced coffee, herbal tea, or a chilled glass of sparkling lemonade. For a celebratory twist, a scoop of vanilla ice cream alongside is pure magic.
Creative Ways to Present
Think outside the box! Serve your Strawberry Shortcake in mini mason jars for picnics, make them bite-sized for parties, or use heart-shaped cutters for special occasions. Layering individual portions in clear glasses lets all those colorful layers shine through and makes dessert feel extra special.
Make Ahead and Storage
Storing Leftovers
If you have shortcake components left over, store the shortcakes in an airtight container at room temperature for up to two days. Keep strawberries and whipped cream in separate containers in the refrigerator so everything stays fresh and delicious for when cravings strike.
Freezing
Shortcakes freeze beautifully! Wrap them tightly and pop in the freezer for up to one month. When you’re ready to enjoy, just thaw at room temperature. Avoid freezing the strawberries or whipped cream, as their textures will suffer—always make those fresh.
Reheating
To restore day-old or thawed shortcakes, warm them gently in a low oven (about 300°F) for 5 to 10 minutes. This brings back their fresh-baked softness and makes them taste just like new. Only assemble the cakes right before serving for the best results.
FAQs
Can I use frozen strawberries instead of fresh?
While nothing beats fresh berries when Strawberry Shortcake is in peak season, you can use frozen—just thaw them fully and drain well to avoid a watery filling. Toss gently with sugar and maybe a bit of lemon juice to bring out their flavor.
What if I don’t have a pastry cutter?
No pastry cutter? No problem! Use your fingers to rub the butter into the flour until crumbly, or go old school with two butter knives. Just work quickly to keep the butter cold for the fluffiest result.
How do I prevent the shortcakes from being too dry?
The secret is to avoid overmixing the dough and to bake just until golden, not a moment longer. Also, serve promptly with plenty of juicy strawberries and whipped cream so every bite is moist and tender.
Can I make the shortcakes gluten-free?
Absolutely! Substitute a cup-for-cup gluten-free baking flour for the all-purpose flour. Check that your baking powder is gluten-free as well, and you’re good to go.
Is there a way to add a citrusy twist?
Definitely—add a teaspoon of finely grated lemon zest to your dough before baking for a bright, zesty lift that complements the strawberries beautifully. Lemon zest also makes a stunning garnish for a finished Strawberry Shortcake.
Final Thoughts
If you’ve never made Strawberry Shortcake at home, this is the moment to treat yourself and your loved ones. It’s easy, utterly delicious, and has that special way of making any day feel a little brighter. Gather some fresh berries and dive in—one bite and you’ll understand why Strawberry Shortcake has truly earned its classic status!
Print
Strawberry Shortcake Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful flavors of summer with this classic Strawberry Shortcake recipe. Tender, buttery shortcakes are filled with juicy, sweet strawberries and fluffy whipped cream for a perfect dessert.
Ingredients
For the Shortcakes:
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter (cut into cubes)
- ⅔ cup whole milk
- 1 teaspoon vanilla extract
For the Filling:
- 1 pound fresh strawberries (hulled and sliced)
- ¼ cup sugar (for strawberries)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract (for whipped cream)
Instructions
- Preheat the oven: Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Prepare the shortcakes: In a large bowl, mix flour, sugar, baking powder, and salt. Cut in butter until mixture resembles crumbs. Stir in milk and vanilla. Drop dough onto baking sheet and bake for 12–15 minutes.
- Prepare the filling: Combine sliced strawberries and sugar; let sit. Whip cream with powdered sugar and vanilla.
- Assemble: Slice shortcakes, layer with strawberries and whipped cream, then top with more strawberries and cream.
Notes
- You can make the shortcakes ahead of time and store them in an airtight container.
- For a citrusy twist, add lemon zest to the dough.
Nutrition
- Serving Size: 1 shortcake
- Calories: 370
- Sugar: 22g
- Sodium: 250mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
