Strawberry shortcake is one of those timeless desserts that never fails to impress. It’s light, fresh, and delightfully balanced.
This classic treat captures the essence of summer, though it’s delicious any time of year.
Whether you’re preparing it for a picnic, a family dinner, or a special celebration, this recipe ensures that every bite tastes homemade and full of love.
Strawberry Shortcake Recipe
A classic strawberry shortcake combines tender, buttery biscuits with layers of sweetened strawberries and airy whipped cream.
What makes this dessert truly special is the contrast between textures — the flaky, crumbly shortcake, the syrupy berries, and the creamy topping come together in perfect harmony.
The strawberries are lightly macerated with sugar, creating a natural syrup that soaks into the biscuits, enhancing their flavor.
When assembled, the result is a dessert that’s simple yet indulgent, comforting yet elegant.
Ingredients
For the Strawberries:
- 1 pound (450 g) fresh strawberries, hulled and sliced
- 1/3 cup granulated sugar
- 1 teaspoon lemon juice (optional, for brightness)
For the Shortcakes:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into cubes
- 2/3 cup whole milk or heavy cream
- 1 large egg, lightly beaten
- 1 teaspoon pure vanilla extract
For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
1. Prepare the Strawberries
Start by combining the sliced strawberries with granulated sugar and lemon juice in a medium mixing bowl. Gently stir until the sugar dissolves and coats the berries evenly.
Cover and let the mixture sit for at least 30 minutes at room temperature.
During this time, the strawberries will release their juices, creating a naturally sweet syrup that’s perfect for layering with the shortcakes.
2. Make the Shortcake Dough
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold butter cubes and use a pastry cutter or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.
You should still see small bits of butter throughout the dough, as these create flaky layers when baked.
In a separate bowl, whisk together the milk (or cream), egg, and vanilla extract.
Pour this wet mixture into the dry ingredients and stir gently until just combined.
The dough should be slightly sticky but not overmixed, as overworking it can make the shortcakes dense.
3. Shape and Bake the Shortcakes
Turn the dough out onto a lightly floured surface and pat it into a 1-inch-thick rectangle. Using a round biscuit cutter, cut out 6–8 shortcakes, gathering and re-rolling scraps as needed. Place them on the prepared baking sheet, spacing them slightly apart.
Bake for 12–15 minutes, or until the tops are golden brown and the centers are cooked through.
Remove from the oven and allow them to cool on a wire rack.
These shortcakes should have a delicate crumb and buttery aroma that perfectly complements the strawberries and cream.
4. Whip the Cream
In a chilled mixing bowl, add the heavy cream, powdered sugar, and vanilla extract. Using a hand mixer or stand mixer, beat on medium-high speed until soft peaks form.
The whipped cream should be smooth, light, and just firm enough to hold its shape without being stiff.
5. Assemble the Strawberry Shortcakes
Once the shortcakes have cooled slightly, slice them in half horizontally. Spoon a generous layer of strawberries and their syrup over the bottom half, then add a large spoonful of whipped cream.
Place the top half of the shortcake over the cream and finish with more strawberries and another small dollop of whipped cream on top.
Serve immediately for the best texture and flavor.
Different Variations
1. Angel Food Shortcake:
Replace the biscuits with slices of angel food cake for a lighter, airy version that absorbs the strawberry syrup beautifully.
2. Chocolate Shortcake:
Add 2 tablespoons of cocoa powder to the flour mixture and increase the sugar to 1/3 cup for a rich chocolate twist on the classic.
3. Gluten-Free Shortcake:
Use a gluten-free all-purpose flour blend and add 1 teaspoon of xanthan gum for structure. The result is a tender, crumbly shortcake without compromising on flavor.
4. Mixed Berry Shortcake:
Instead of just strawberries, mix in blueberries, raspberries, and blackberries for a colorful, multi-berry dessert.
5. Coconut Whipped Cream:
Swap traditional whipped cream for coconut cream to give the dessert a tropical note. Chill a can of coconut milk overnight, scoop out the solid cream, and whip it with a little sugar and vanilla.
Conclusion
Strawberry shortcake is a dessert that celebrates simplicity and freshness. With its buttery shortcakes, sweetened strawberries, and luscious whipped cream, it’s a crowd-pleaser that feels both nostalgic and elegant. Once you master this classic version, you can explore endless variations to suit every occasion. Whether you serve it at a summer gathering or as a comforting homemade treat, this strawberry shortcake recipe guarantees a slice of pure joy in every bite.