Classic Strawberry Shortcake is a delightful treat that brings together fluffy, buttery biscuits, sweet, juicy strawberries, and a generous dollop of whipped cream. The combination of soft cake, fresh fruit, and creamy topping is simple but utterly satisfying, making it perfect for any occasion, especially during strawberry season.
I love making this dessert because it’s so easy to put together, yet always impresses everyone at the table. One tip I’ve learned is to let the strawberries sit with a little sugar for a bit before assembling—their natural juices come out, making everything taste even sweeter and juicier. It’s a small step that makes a big difference!
For me, strawberry shortcake is one of those recipes that brings back happy memories of summer gatherings and family get-togethers. I often serve it chilled on a warm day, and there’s nothing better than sharing this simple, homey dessert with friends or loved ones. It’s straightforward, refreshing, and always hits the spot.
Key Ingredients & Substitutions
Strawberries: Fresh, ripe strawberries bring natural sweetness and juiciness. If strawberries aren’t in season, frozen berries (thawed) can work, but fresh is best for texture and flavor.
Butter: Cold, unsalted butter is crucial for flaky, tender shortcakes. If you don’t have unsalted, just reduce added salt a bit. You can also try margarine in a pinch, but butter gives the best flavor.
Milk or Buttermilk: Buttermilk makes the shortcakes softer and more tender with a slight tang. Whole milk works fine, or use plant-based milk plus a splash of lemon juice as a substitute.
Heavy Cream: Chilled heavy cream whips well into light, fluffy whipped cream. Half-and-half or milk won’t whip the same, so stick with heavy cream for the best topping.
How Do You Make Light, Fluffy Shortcakes That Are Not Too Dense?
The key to perfect shortcakes is handling the dough gently to keep it light and tender:
- Use cold butter and cut it into the flour mixture until it looks like coarse crumbs—this creates layers and flakiness.
- Add wet ingredients just until combined; overmixing develops gluten and makes the biscuits tough.
- Pat dough gently rather than rolling or kneading it too much.
- Bake at a high temperature so the biscuits rise quickly and develop a golden crust.
Following these tips helps you get that soft, fluffy texture that makes strawberry shortcake so delicious!
Equipment You’ll Need
- Mixing bowls – Perfect for combining ingredients and marinating berries.
- Pastry cutter or fork – Helps cut in cold butter to create flaky shortcakes.
- Whisk – Useful for mixing wet ingredients and whipping cream.
- Baking sheet and parchment paper – For baking the shortcakes evenly without sticking.
- Biscuits cutter or glass – To cut out round shortcakes for a neat look.
- Hand or stand mixer – Makes whipping the cream quick and easy.
- Cooling rack – To let the shortcakes cool evenly before assembly.
Flavor Variations & Add-Ins
- Use fresh blueberries or raspberries instead of or along with strawberries for extra color and flavor.
- Add a splash of lemon zest or juice to the strawberries to brighten their flavor.
- Mix in a teaspoon of vanilla or almond extract into the whipped cream for an aromatic boost.
- Top with a drizzle of honey or a sprinkle of chopped nuts for added texture and sweetness.
Classic Strawberry Shortcake
Ingredients You’ll Need:
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) unsalted butter, cold and cubed
- 2/3 cup whole milk (or buttermilk for extra tenderness)
- 1 large egg
- 1 teaspoon vanilla extract
For the Strawberries:
- 1 pound fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
For the Whipped Cream:
- 1 cup heavy whipping cream, chilled
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare the ingredients and shortcake dough, 12-15 minutes for baking, 30 minutes to let the strawberries macerate, and a few minutes to whip the cream and assemble. Overall, plan for around 1 hour from start to finish.
Step-by-Step Instructions:
1. Preparing the Strawberries:
In a bowl, combine the sliced strawberries and sugar. Toss them gently, then set aside for at least 30 minutes. This lets the strawberries release their juicy syrup, which makes the dessert extra tasty.
2. Making the Shortcakes:
Preheat your oven to 425°F (220°C). In a large bowl, whisk together flour, sugar, baking powder, and salt. Add the cold, cubed butter and cut it in with a pastry cutter or your fingertips until the mixture looks like coarse crumbs.
In another bowl, whisk together milk, egg, and vanilla extract. Pour this into the flour mixture and stir just until combined – be careful not to overmix. Turn the dough onto a lightly floured surface, gently pat it into a 1-inch thick round, and cut into six circles with a biscuit cutter or glass.
Place the shortcakes on a parchment-lined baking sheet and bake for 12-15 minutes, until they turn golden and rise well. Let them cool slightly before assembling.
3. Preparing the Whipped Cream:
In a chilled bowl, beat the heavy whipping cream with a mixer until it starts to thicken. Add the powdered sugar and vanilla extract, then continue whipping until soft peaks form. Be careful not to overbeat.
4. Assembling the Strawberry Shortcake:
Slice each shortcake in half horizontally. Spoon a generous layer of whipped cream on the bottom half, followed by a spoonful of the juicy strawberries and their syrup. Place the top half of the shortcake on top.
Add more whipped cream and fresh strawberries on top for a beautiful, delicious finish.
5. Serving:
Serve the strawberry shortcakes immediately to enjoy the perfect combination of flavors and textures. Fresh, sweet, creamy, and soft — it’s a classic treat everyone will love!
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can use frozen strawberries if fresh aren’t available. Just thaw them completely and drain any excess liquid before mixing with sugar to avoid making the dessert watery.
Can I Make the Shortcakes Ahead of Time?
Absolutely! You can bake the shortcakes a day in advance and store them in an airtight container at room temperature. Reheat briefly in the oven before serving for a freshly baked taste.
How Do I Store Leftover Strawberry Shortcake?
Store any leftovers in the fridge in an airtight container for up to 1-2 days. The shortcakes may soften over time, so it’s best to enjoy them fresh if possible.
What Can I Substitute for Heavy Cream in the Whipped Cream?
Heavy cream is best for stable whipped cream, but if you need a substitute, try chilled coconut cream for a dairy-free option. Keep in mind it will add a slight coconut flavor.