Strawberry Shortcake Recipe

Strawberry Shortcake is the kind of classic summer dessert that gets you grinning from the very first bite. With its buttery, tender biscuits, juicy macerated strawberries, and pillowy clouds of whipped cream, this treat is as pretty as it is irresistible. Whether you’re celebrating berry season or satisfying a sweet tooth, Strawberry Shortcake never fails to deliver nostalgic comfort and sun-soaked joy, making it a must at family gatherings, picnics, or whenever you want a little everyday magic.

this Recipe

Ingredients You’ll Need

What makes Strawberry Shortcake so special is the simplicity of its core ingredients—each one shines and brings its own magic to the party. These pantry staples work together to create a dessert that’s both rustic and luxurious, with just the right balance of sweetness, richness, and freshness.

• All-purpose flour: The sturdy backbone of the biscuit, giving a light yet satisfying crumb.
• Granulated sugar: Adds gentle sweetness to the biscuits without overpowering the strawberries.
• Baking powder: The key to getting those lovely, sky-high rises in your shortcakes.
• Salt: Just enough to balance the flavors and keep the sweetness in check.
• Cold unsalted butter (cubed): Cold butter means flaky, tender biscuits—the dream!
• Whole milk: Brings moisture for a soft interior, and that coveted golden crust.
• Vanilla extract: Lends warmth and depth to both the biscuits and the whipped cream.
• Large egg: Helps the dough come together and creates a bit of richness.
• Fresh strawberries (hulled and sliced): The undeniable star, their sweet-tart flavor defines the entire dessert.
• Sugar (for macerating strawberries): Coaxes out those juicy, ruby-colored pools from the berries.
• Heavy whipping cream: For that decadently soft, cloudlike whipped topping.
• Powdered sugar: Sweetens the whipped cream with a silky finish.
• Vanilla extract (for whipped cream): Rounds out the cream with a fragrant note.

How to Make Strawberry Shortcake

Step 1: Prep and Preheat

Begin by preheating your oven to 425°F (220°C) and lining a baking sheet with parchment paper. This initial step sets you up for perfectly baked shortcakes with a golden, even exterior and ensures nothing sticks to the pan—even for the crispiest edges.

Step 2: Mix Dry Ingredients

Whisk together the all-purpose flour, granulated sugar, baking powder, and salt in a large bowl. This blends everything evenly so your dough rises beautifully and tastes balanced all the way through.

Step 3: Cut in the Butter

Add the cold, cubed butter to your dry mixture. Using a pastry cutter (or just your fingertips), work the butter into the flour until it looks like coarse crumbs. Cold butter pieces are crucial—they create those dreamy, flaky biscuit layers.

Step 4: Add Wet Ingredients

In a small bowl, whisk together the whole milk, vanilla extract, and egg. Pour this mixture into the dry ingredients and stir until everything’s just combined. Don’t overmix—stopping here helps keep the biscuits tender and light.

Step 5: Shape the Dough

Turn the dough onto a lightly floured surface and gently knead it a few times, just until it holds together. Pat it into a circle about ¾-inch thick. Don’t be tempted to squish or roll it too flat; this helps the shortcakes bake up with a lofty, cakelike texture.

Step 6: Cut and Bake

Using a biscuit cutter, cut the dough into 6 rounds and set them on your baking sheet. Pop them into the oven for 12–15 minutes, until they’re puffed and gorgeously golden. Once baked, let the biscuits cool while you prep the rest.

Step 7: Macerate the Strawberries

While your shortcakes are cooling, toss the hulled and sliced strawberries with sugar. Let them sit for at least 30 minutes to draw out their juices, transforming them into a luscious, jammy topping that soaks right into the biscuits.

Step 8: Whip the Cream

Chill your mixing bowl and beaters for the best results, then whip up the heavy cream, powdered sugar, and vanilla extract until soft peaks form. The result? Sweet, creamy clouds that perfectly contrast the fruit and biscuit.

Step 9: Assemble the Strawberry Shortcake

Now for the most rewarding part! Gently split each biscuit in half. Layer on a generous dollop of whipped cream and spoonfuls of juicy strawberries, then cap with the biscuit top. Add extra cream and berries on top if you like—don’t hold back!

How to Serve Strawberry Shortcake

Garnishes

There’s something joyful about serving Strawberry Shortcake dressed up with eye-catching garnishes. A little fresh mint or a dusting of powdered sugar adds a touch of elegance, while thin curls of lemon zest or a drizzle of strawberry syrup make it feel straight out of a fancy bakery.

Side Dishes

Strawberry Shortcake is delightfully rich, so keep your side dishes simple, like a refreshing fruit salad or a scoop of vanilla ice cream. If you’re hosting brunch or a summer potluck, a cold glass of lemonade or iced tea pairs beautifully, balancing out the sweetness of your main event.

Creative Ways to Present

There are so many playful ways to present Strawberry Shortcake! Try stacking mini versions in mason jars for picnics, or serve components “deconstructed-style” so everyone can build their own. For a showstopper, make one giant shortcake and slice it like a festive cake at the table—family-style always makes people smile.

Make Ahead and Storage

Storing Leftovers

If you have leftover Strawberry Shortcake (lucky you!), store the biscuits in an airtight container at room temperature for up to 2 days. Keep the strawberries and whipped cream in the fridge, separately, to maintain that ideal texture when you assemble again.

Freezing

The shortcake biscuits freeze beautifully! Once completely cool, wrap them tightly and freeze for up to a month. Just thaw at room temperature when you’re craving a quick treat. Hold off on freezing the strawberries and cream—they’re best enjoyed fresh.

Reheating

To refresh the biscuits, warm them in a 300°F (150°C) oven for about 5 minutes, just until revived and slightly crisped. This brings them back to their just-baked glory, ready to soak up those gorgeous berries and cream again.

FAQs

Can I make Strawberry Shortcake in advance?

Absolutely! You can bake the shortcakes a day ahead and keep them in an airtight container. Just hold off on assembling until just before serving for the best texture and freshness.

What’s the best way to prevent soggy biscuits?

To keep your Strawberry Shortcake biscuits perfectly fluffy, assemble them right before eating. Letting the strawberries sit too long on the biscuits will soften them, so serve immediately after layering if you love that contrast of textures.

Can I use frozen strawberries?

Frozen strawberries can work in a pinch if fresh ones are out of season, but remember to thaw and drain them well before macerating, as they’ll release extra juice. The flavor’s gorgeous any time of year, but nothing beats ripe, in-season berries!

Is there a dairy-free version of Strawberry Shortcake?

Yes! Swap the milk for your favorite plant-based alternative and use coconut whipped cream. Your biscuits will still be light and tasty, and everyone at your table can enjoy a big, beautiful slice.

Can I add other fruits?

Definitely! While Strawberry Shortcake is a classic, mixing in raspberries, blueberries, or peaches can make it your own. Just be sure to cut them small for easy layering and a burst of fresh, colorful flavor.

Final Thoughts

I can never resist encouraging friends to whip up a batch of Strawberry Shortcake, because it truly captures that feeling of summer joy and celebration. With its blend of rich, flaky biscuits, lush strawberries, and clouds of whipped cream, this dessert proves simple ingredients can be special. Gather your favorite people and enjoy every messy, happy bite!

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