Classic Strawberry Shortcake is a timeless dessert that’s all about sweet, juicy strawberries, fluffy whipped cream, and soft, buttery shortcake biscuits. The combination of fresh fruit and light cream layered between tender cake makes it a favorite treat that’s both simple and satisfying.
I love making this dessert when strawberries are in season because their natural sweetness really shines. A little tip I like to follow is to let the strawberries sit with a bit of sugar for a few minutes to bring out their juicy goodness—it makes the whole dessert even better. Plus, there’s something so fun about breaking your own shortcake biscuit and piling it high with strawberries and cream.
This strawberry shortcake is perfect for summer get-togethers or just a cozy weekend snack. I often serve it with a cup of tea or a glass of cold milk. It reminds me of warm sunny days and family gatherings where everyone eagerly waits for the first bite. It’s a sweet, simple joy that never gets old.
Key Ingredients & Substitutions
Strawberries: Fresh, ripe strawberries are the star here. If strawberries aren’t in season, you can try fresh raspberries or sliced peaches, but the juicy sweetness of strawberries is hard to beat.
Shortcake: The key is using cold butter to get flaky, tender biscuits. If you want a dairy-free option, try coconut oil or a vegan butter substitute. Buttermilk adds nice tang and richness, though regular milk works fine.
Whipped Cream: Heavy cream whips up light and fluffy. For a dairy-free version, coconut cream chilled and whipped works well too. Sweeten with powdered sugar so it blends smoothly.
How Do You Make Flaky, Tender Shortcakes?
Getting the right texture for the shortcake is all about handling the dough gently and keeping the butter cold.
- Start with cold butter cut into small pieces; this creates flaky layers as it bakes.
- Mix the butter into the dry ingredients quickly, leaving some pea-sized chunks.
- Add milk little by little and combine gently to avoid overworking the dough, which can make it tough.
- Cut the dough into rounds without twisting the cutter to keep edges light and fluffy.
- Bake until golden and slightly crisp on the outside but soft inside.
Following these steps will give you that perfect balance between tender crumb and slight crispness every time.
Equipment You’ll Need
- Mixing bowls – I use these for combining the strawberries, dough, and whipped cream as they are sturdy and versatile.
- Pastry cutter or forks – helps cut the cold butter into the flour for flaky biscuits.
- Measuring cups and spoons – essential for accurate ingredient amount, especially for the baking powder and sugar.
- Baking sheet – for baking the shortcakes; a rimmed sheet prevents dough from spreading too much.
- Biscuits cutter or glass – about 2.5 to 3 inches diameter; makes neat, even shortcakes.
- Electric mixer or whisk – for whipping the cream until fluffy; I prefer a mixer for quick results.
- Cooling rack – helps the shortcakes cool evenly so they don’t become soggy.
Flavor Variations & Add-Ins
- Mix in lemon zest or a splash of liqueur (like Grand Marnier) with strawberries for a citrus twist.
- Add chopped fresh mint or basil to the strawberries for a fresh herbal flavor.
- Top the whipped cream with a drizzle of chocolate or caramel sauce for extra decadence.
- Use different berries or fruit combinations—blueberries, raspberries, or sliced peaches work well with strawberries.
Classic Strawberry Shortcake
Ingredients You’ll Need:
For the Shortcake:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into pieces
- 2/3 cup whole milk (or buttermilk for richer flavor)
- 1 teaspoon vanilla extract (optional)
For the Strawberries:
- 1 pound fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (adjust for sweetness)
For the Whipped Cream:
- 1 cup heavy whipping cream, cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
How Much Time Will You Need?
Preparing and assembling this strawberry shortcake will take about 45 minutes, including 30 minutes to let the strawberries rest with sugar. Baking the shortcakes takes 12 to 15 minutes, and you can whip the cream while the shortcakes cool slightly.
Step-by-Step Instructions:
1. Prepare the Strawberries:
In a bowl, mix the sliced strawberries with 1/4 cup sugar. Stir gently and let them sit at room temperature for at least 30 minutes to an hour. This helps create a sweet, juicy syrup.
2. Make the Shortcakes:
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large bowl, whisk flour, sugar, baking powder, and salt together.
Add cold butter pieces and cut them into the dry ingredients using a pastry cutter or your fingers, until the mixture looks like coarse crumbs with some pea-sized bits.
Pour in the milk and vanilla extract, then stir gently until just combined—the dough will be sticky. Turn it onto a lightly floured surface, pat it to about 3/4-inch thick, then cut rounds using a biscuit cutter or glass.
Place the rounds on your baking sheet and bake for 12 to 15 minutes until golden brown. Let the shortcakes cool slightly on a wire rack once baked.
3. Whip the Cream:
In a chilled bowl, beat the cold heavy cream with an electric mixer on medium-high speed. When the cream starts to thicken, add powdered sugar and vanilla extract. Continue whipping until soft to medium peaks form but don’t overdo it to avoid turning it into butter.
4. Assemble the Strawberry Shortcakes:
Slice each shortcake in half horizontally. Spoon a generous amount of the sweet strawberry mixture over the bottom half, followed by a dollop of whipped cream.
Place the shortcake top over the cream, then add more strawberries and whipped cream on top if you like. Serve immediately and enjoy your delicious homemade strawberry shortcake!
Can I Use Frozen Strawberries for This Recipe?
Yes, you can use frozen strawberries, but make sure to thaw them completely and drain any excess liquid before mixing with sugar. The texture will be softer, but they’ll still taste delicious.
Can I Make the Shortcakes Ahead of Time?
Absolutely! You can bake the shortcakes a day ahead and store them in an airtight container at room temperature. Reheat gently in the oven before assembling for the best texture.
How Should I Store Leftover Strawberry Shortcake?
Store assembled leftovers in the refrigerator in a sealed container for up to 2 days. Keep in mind the shortcake may become soggy over time, so it’s best eaten fresh.
Is There a Dairy-Free Alternative for Whipped Cream?
Yes! Coconut cream works great as a dairy-free substitute. Chill a can of full-fat coconut milk overnight, scoop out the solid cream, then whip with a bit of powdered sugar and vanilla extract.
