Classic Strawberry Shortcake Recipe – Easy & Delicious Dessert

There’s something undeniably charming about classic strawberry shortcake. It’s the kind of dessert that feels like pure sunshine on a plate. Imagine biting into a perfectly baked, golden-brown shortcake that’s tender and buttery, topped with juicy, sweet strawberries glistening in their own natural syrup, and finished with a generous dollop of airy, homemade whipped cream. It’s simple yet indulgent. A timeless classic that never goes out of style.

I remember the first time I made strawberry shortcake from scratch. It was a summer afternoon, the kitchen filled with the sweet aroma of freshly baked biscuits mingling with the scent of ripe strawberries. It was a revelation. No store-bought sponge cake could ever compete with the rich, crumbly texture of a real shortcake made with love and a little bit of butter.

This recipe is special because it combines simplicity with pure decadence. It’s easy enough to whip up for a casual family dinner but elegant enough to impress at a party or special occasion. Plus, it’s completely customizable—you can adjust the sweetness of the strawberries, swap buttermilk for heavy cream, or even add a splash of citrus to the whipped cream for a refreshing twist.

If you’re looking for a dessert that’s as comforting as it is beautiful, this classic strawberry shortcake is your answer. It’s perfect for summer picnics, weekend baking projects, or whenever you need a sweet, nostalgic treat to brighten your day.

Why You’ll Love This Recipe

There are countless reasons to fall in love with this classic strawberry shortcake recipe. First of all, it’s approachable for beginners but satisfying for seasoned bakers looking for a quick yet impressive dessert. The beauty of this recipe lies in its simplicity and versatility.

One of the most appealing aspects is how fast it comes together. With just a few pantry staples and some fresh strawberries, you can have a delicious dessert ready in under an hour. The dough itself is forgiving and easy to handle, which means you don’t have to be a pro to get those perfectly flaky, buttery shortcakes.

The combination of flavors and textures is what truly makes this recipe a standout. You’ve got the buttery, crumbly shortcake providing the perfect base for the juicy, slightly tangy strawberries. And then there’s the whipped cream—rich, creamy, and just sweet enough to balance everything out. Every bite feels like a celebration of summer.

This dessert is also highly customizable. You can swap out the strawberries for any berry of your choice, or even mix in other fruits like peaches or blueberries. The whipped cream can be made with a hint of citrus or almond extract for an added depth of flavor. And if you’re feeling fancy, you can even sprinkle in some lemon zest into the shortcake dough for a refreshing twist.

Beyond its incredible taste, this strawberry shortcake recipe is also family-friendly. Kids will love helping out by tossing the strawberries with sugar or whipping the cream to perfection. It’s the kind of dessert that brings people together, making it ideal for gatherings, celebrations, or just a sweet ending to a regular Tuesday night dinner.

Health Benefits

While strawberry shortcake is undoubtedly a treat, it also has some surprising health benefits, especially if you focus on quality ingredients. The strawberries themselves are a nutritional powerhouse, packed with vitamins, antioxidants, and fiber.

Strawberries are rich in Vitamin C, which boosts your immune system and supports skin health. Just one cup of strawberries provides more than 100% of your daily recommended intake of Vitamin C. They are also high in antioxidants like anthocyanins, which can help reduce inflammation and lower the risk of chronic diseases.

The shortcake, when made with all-purpose flour, does provide carbohydrates that your body needs for energy. If you want to make this dessert a bit healthier, you can swap some of the all-purpose flour with whole wheat flour for added fiber and nutrients. Another option is to use a natural sweetener like honey or maple syrup in place of granulated sugar, which adds more minerals and antioxidants to the dessert.

As for the whipped cream, while heavy cream is high in calories and fat, it also provides essential vitamins like A and D. You can always opt for a lighter version by using coconut cream or a lower-fat dairy alternative if you prefer.

Even though this dessert is a classic indulgence, it can easily be modified to suit various dietary preferences. Making small adjustments can turn this strawberry shortcake into a more balanced treat that you can enjoy more often, guilt-free.

Preparation Time, Servings, and Nutritional Information

When it comes to preparing this delightful dessert, you’ll be pleased to know that it’s relatively quick and straightforward. You don’t need to be a master baker to achieve the perfect strawberry shortcake.

Preparation Time:

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes

Servings:

• Makes: 8 large shortcakes

Nutritional Information (Per Serving):

• Calories: 520
• Protein: 6g
• Carbohydrates: 62g
• Fat: 28g
• Saturated Fat: 17g
• Cholesterol: 105mg
• Sodium: 540mg
• Fiber: 3g
• Sugars: 20g
• Vitamin C: 85% of daily value (from strawberries)
• Calcium: 15% of daily value (from dairy ingredients)
• Iron: 12% of daily value

The calorie count is based on a full serving of shortcake with strawberries and whipped cream. You can reduce the calorie content by using less whipped cream or opting for a lighter version.

Ingredients List

For this recipe, you’ll need three main components: strawberries, shortcake, and whipped cream. Each part comes together with simple ingredients you likely already have in your kitchen.

For the Strawberries:

• 6–8 cups fresh strawberries, hulled and sliced
• 1/2 cup granulated sugar (to release juices and enhance sweetness)

For the Shortcake:

• 3 cups all-purpose flour (provides structure and fluffiness)
• 1/3 cup granulated sugar (adds subtle sweetness)
• 1 teaspoon kosher salt (enhances flavor)
• 2 tablespoons baking powder (essential for rise and fluffiness)
• 3/4 cup cold butter (1 1/2 sticks), cut into cubes (creates flakiness)
• 1 large cold egg (binds the dough)
• 3/4 cup cold buttermilk or heavy cream (adds moisture and richness)
• 1–2 tablespoons additional cold buttermilk or ice water (for brushing the tops)

For the Whipped Cream:

• 2 cups heavy cream (the base for fluffy whipped cream)
• 1/3 cup powdered sugar (adds sweetness without grittiness)
• 1 teaspoon vanilla extract (for warmth and depth of flavor)

These simple ingredients come together to create something magical. Keep in mind that the fresher your strawberries, the better the overall flavor will be.

Up next, I’ll walk you through the entire cooking process step-by-step so you can achieve the perfect strawberry shortcake every time. Let’s get baking!

Step-By-Step Cooking Instructions

Creating this classic strawberry shortcake is a straightforward process, and I’ll guide you through each part, from prepping the strawberries to assembling the beautiful, mouth-watering dessert. Let’s get started!

Step 1: Prepare the Strawberries

1. Wash and Hull the Strawberries: Rinse your fresh strawberries under cold water, pat them dry with a paper towel, and remove the stems.
2. Slice the Strawberries: Slice the strawberries into halves or quarters, depending on their size.
3. Add Sugar and Macerate: Place the sliced strawberries in a large bowl and sprinkle with 1/2 cup of granulated sugar. Toss gently to combine.
4. Let Them Sit: Allow the strawberries to sit for at least 20 minutes. During this time, they’ll release their natural juices and become wonderfully sweet and syrupy. If you have the patience, let them sit longer—up to an hour—for maximum juiciness.
5. Optional Add-Ins: If you want to enhance the flavor, you can add a squeeze of lemon juice or a teaspoon of vanilla extract to the strawberries.

Step 2: Make the Shortcake Dough

1. Preheat the Oven: Preheat your oven to 425°F (220°C). Lightly grease a 9×9-inch baking pan or a cast iron skillet, or line a baking sheet with parchment paper if baking the shortcakes separately.
2. Mix Dry Ingredients: In a large bowl, whisk together 3 cups of all-purpose flour, 1/3 cup of granulated sugar, 1 teaspoon of kosher salt, and 2 tablespoons of baking powder.
3. Cut in the Cold Butter: Chop 3/4 cup of cold butter (1 1/2 sticks) into small cubes. Add the butter cubes to the flour mixture and use a pastry cutter or your fingertips to cut the butter into the flour. You’re looking for a coarse, crumbly mixture with pea-sized bits of butter throughout. This is what gives your shortcake that beautiful, flaky texture.

4. Combine Wet Ingredients: In a separate bowl, whisk together 1 large cold egg and 3/4 cup of cold buttermilk or heavy cream. The cold temperature helps keep the butter solid, resulting in flaky layers.

5. Add Wet Ingredients to Dry Ingredients: Pour the egg and buttermilk mixture into the flour and butter mixture. Stir gently with a wooden spoon or spatula until a shaggy dough forms. It’s okay if it looks messy and slightly dry—avoid overmixing.
6. Form the Dough: Turn the dough out onto a floured surface. Gently knead it a few times to bring it together, then fold it over itself about 3–4 times. This folding process helps build layers for a better texture.
7. Pat and Shape: Pat the dough into a rectangle about 1 1/4 inches thick. Using a round biscuit cutter or a glass, cut out shortcakes. Gather any remaining scraps, gently press them together, and cut more shortcakes.

8. Arrange Shortcakes: Arrange the shortcakes in your prepared pan or skillet. You can place them close together if you prefer soft sides or spaced apart for crispier edges.

9. Brush and Sprinkle: Brush the tops of the shortcakes with a little cold buttermilk or heavy cream. This helps them brown beautifully. For a touch of extra sweetness and sparkle, sprinkle the tops with granulated sugar.

Step 3: Bake the Shortcakes

1. Bake: Place the shortcakes in the preheated oven and bake for 18–22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
2. Cool: Allow the shortcakes to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.

Step 4: Make the Whipped Cream

1. Chill Your Equipment: For best results, chill your mixing bowl and beaters in the fridge for about 15 minutes before starting. This ensures your whipped cream becomes fluffy and holds its shape.
2. Combine Ingredients: In the chilled mixing bowl, combine 2 cups of heavy cream, 1/3 cup of powdered sugar, and 1 teaspoon of vanilla extract.
3. Beat the Cream: Using a hand mixer or a stand mixer with the whisk attachment, beat the mixture on high speed until stiff peaks form. This usually takes about 3–5 minutes. Be careful not to overwhip, or you’ll end up with butter.
4. Set Aside: Keep the whipped cream in the fridge until you’re ready to assemble the shortcakes.

Step 5: Assemble the Shortcakes

1. Split the Shortcakes: Once the shortcakes have cooled slightly, split them in half using a serrated knife.
2. Layer with Strawberries and Whipped Cream: On the bottom half of each shortcake, spoon a generous amount of the macerated strawberries, ensuring some of the juice soaks into the biscuit. Top with a big dollop of whipped cream.
3. Add the Top Half: Place the other half of the shortcake on top, and repeat with more strawberries and whipped cream if desired.
4. Serve Immediately: Serve the assembled shortcakes right away for the best texture and flavor.

Optional Variations:

• Citrus Twist: Add the zest of one lemon or orange to the shortcake dough for a bright, zesty flavor.
• Almond-Flavored Whipped Cream: Replace the vanilla extract with almond extract for a nutty, rich profile.
• Mixed Berry Shortcake: Combine strawberries with blueberries, raspberries, or blackberries for a colorful, flavorful twist.
• Healthier Option: Substitute half of the all-purpose flour with whole wheat flour and use honey or maple syrup instead of sugar in the whipped cream.

Next, let’s talk about how to serve these beauties to make them the star of your dessert table.

How to Serve

There are several ways to serve your strawberry shortcake depending on your preference and the occasion. Here are a few ideas to make your dessert experience even better:

1. Classic Style: Serve each shortcake individually on a dessert plate. Split the shortcake in half, then layer with strawberries and whipped cream before topping with the second half. Add extra strawberries and cream on top for maximum visual appeal.
2. Family-Style Platter: If you’re serving a crowd, consider arranging the split shortcakes on a large serving platter, with a big bowl of strawberries and a bowl of whipped cream on the side. This allows everyone to build their own dessert.
3. Parfait Style: For a more elegant presentation, layer chunks of shortcake, strawberries, and whipped cream in glasses for a beautiful dessert parfait.
4. Ice Cream Twist: Serve the shortcake with a scoop of vanilla or strawberry ice cream for an extra indulgent treat.
5. Add a Drizzle: Top the dessert with a drizzle of homemade strawberry sauce or chocolate syrup for a richer flavor experience.

This dessert is all about versatility, so feel free to get creative with your presentation. Up next, let’s talk about some pairing suggestions to enhance your strawberry shortcake experience even further.

Pairing Suggestions

Pairing your classic strawberry shortcake with the right sides and beverages can elevate the experience to a whole new level. While this dessert is already spectacular on its own, here are some suggestions to make your strawberry shortcake the highlight of any meal.

1. Beverages:

• Tea: A hot cup of Earl Grey or chamomile tea pairs wonderfully with the sweetness of the shortcake. The floral and slightly citrusy notes of Earl Grey, in particular, complement the fresh strawberries beautifully.
• Coffee: If you’re serving this as a dessert after dinner, a robust cup of freshly brewed coffee or espresso adds a delightful contrast to the creamy, fruity flavors.
• Iced Beverages: On a hot summer day, serve your strawberry shortcake with iced tea, lemonade, or even strawberry-infused water for a refreshing, complementary touch.
• Milkshakes: For something extra indulgent, serve with a strawberry or vanilla milkshake on the side. The creamy, cool shake is a fun way to enhance the dessert experience.

2. Side Dishes:

• Fruit Salad: A fresh fruit salad with mixed berries, pineapple, and mint can be a lovely, light complement to the richness of the shortcake.
• Vanilla Ice Cream: A scoop of creamy vanilla ice cream served alongside your shortcake adds another layer of deliciousness. The cold, creamy texture pairs beautifully with the warm, buttery biscuit.
• Roasted Strawberries: For a gourmet touch, try serving your shortcake with roasted strawberries. Roasting the berries with a drizzle of honey and a pinch of salt intensifies their sweetness and enhances their natural flavors.

3. Complementary Desserts:

• Lemon Bars: The tartness of lemon bars contrasts nicely with the sweet, creamy strawberry shortcake.
• Berry Tarts: Mini berry tarts made with a similar shortcake dough can be served alongside the classic dessert for variety.
• Shortbread Cookies: Offer some crisp, buttery shortbread cookies for a contrasting texture that still ties in with the theme of the dessert.

Ultimately, this dessert pairs well with a wide variety of drinks and sides. Whether you’re serving it with a comforting cup of tea or something a bit more decadent, you really can’t go wrong.

Storage, Freezing & Reheating Instructions

Even though strawberry shortcake is best enjoyed fresh, there are some simple ways to store and enjoy your leftovers without sacrificing too much of that heavenly flavor and texture.

Storing Leftovers:
If you have leftover shortcakes that you haven’t assembled yet, you’re in luck. They store wonderfully at room temperature.

• Shortcakes: Store the baked shortcakes in an airtight container at room temperature for up to two days. If you prefer a longer storage option, refrigerate them for up to a week.
• Strawberries: Store the macerated strawberries in an airtight container in the refrigerator for up to three days. They may become slightly softer over time but will still be delicious.
• Whipped Cream: Keep the whipped cream covered in the refrigerator for up to two days. You may need to re-whip it slightly if it begins to lose volume.

Freezing the Shortcakes:
If you want to save your shortcakes for a longer period, freezing them is a fantastic option.

• Wrap and Freeze: Once the shortcakes are completely cooled, wrap each one tightly in plastic wrap and then place them in a freezer-safe bag or container.
• Freeze for Up to 3 Months: They’ll stay fresh in the freezer for up to three months.
• Reheating Instructions: To reheat, place the shortcakes on a baking sheet and warm them in a 350°F oven for about 10 minutes or until heated through. You can also microwave them for about 20 seconds if you’re in a rush, but the oven method will maintain their texture better.

Reheating Assembled Shortcake (If Needed):
If you’ve already assembled the dessert, it’s best to enjoy it immediately. However, if you must reheat, try gently warming the shortcake portion only and then re-adding the strawberries and whipped cream.

Proper storage and reheating can make all the difference in enjoying your strawberry shortcake leftovers. But if you’re anything like me, there probably won’t be much left to store!

Common Mistakes to Avoid

Making strawberry shortcake is simple, but a few common pitfalls can trip you up. Here are some mistakes to avoid to ensure perfect results every time.

1. Overworking the Dough:
One of the biggest mistakes you can make when preparing shortcake dough is overmixing or over-kneading. When you overwork the dough, the gluten develops too much, resulting in tough, dense biscuits instead of light, flaky ones. Mix just until the dough comes together.

2. Using Warm Butter:
Warm or softened butter won’t produce the desired flaky texture. Make sure your butter is cold and firm before cutting it into the flour. If necessary, chill the butter cubes in the freezer for 10 minutes before using.

3. Not Letting the Strawberries Macerate Long Enough:
Giving the strawberries enough time to release their natural juices is crucial. Rushing this process results in dry, bland berries. Aim for at least 20 minutes, but 30 minutes to an hour is even better.

4. Overbaking the Shortcakes:
It’s easy to let the shortcakes bake for a little too long, especially if you get distracted. Keep an eye on them and remove them from the oven once they’re golden brown. Overbaked shortcakes can be dry and crumbly.

5. Not Assembling Just Before Serving:
Strawberry shortcake is best when assembled just before serving. If left to sit for too long, the shortcake can become soggy from the strawberry juices. Instead, prepare all the components in advance and assemble when ready to eat.

Being aware of these potential missteps will help you create the perfect strawberry shortcake every time. Next, let’s cover some pro tips to elevate your dessert even more.

Pro Tips

Creating the ultimate strawberry shortcake is all about those little extra steps that make a big difference. Here are some pro tips to help you achieve that bakery-quality dessert.

1. Chill Everything:
Keep your butter, buttermilk, and even your mixing bowl as cold as possible. This helps prevent the butter from melting before the shortcakes hit the oven, ensuring maximum flakiness.

2. Use Fresh, In-Season Strawberries:
While you can make this dessert year-round, it truly shines with ripe, in-season strawberries. If strawberries are out of season, consider using a mix of berries for a fresher taste.

3. Double the Batch:
These shortcakes freeze beautifully, so consider doubling the batch. That way, you’ll always have some on hand when a craving strikes.

4. Adjust Sweetness to Taste:
The amount of sugar you add to the strawberries and whipped cream is completely customizable. Feel free to adjust it based on how sweet or tart your strawberries are.

5. Experiment with Flavors:
Add a splash of almond extract to your whipped cream or sprinkle lemon zest into your shortcake dough for a delightful twist. You can also drizzle a bit of balsamic reduction over the strawberries for a sophisticated touch.

Now that you know how to avoid common mistakes and enhance your shortcake game, let’s tackle some frequently asked questions.

Frequently Asked Questions (FAQs)

When it comes to making the perfect strawberry shortcake, some questions come up often. Here are the most common ones along with clear, helpful answers to ensure your dessert turns out flawlessly every time.

1. Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries if fresh ones aren’t available. However, keep in mind that frozen strawberries release more liquid when they thaw, so your strawberry topping may be slightly more watery. To improve texture and flavor, try roasting the frozen strawberries in the oven at 375°F for about 15–20 minutes before using them. This intensifies their sweetness and minimizes excess liquid.

2. What’s the difference between a shortcake and a biscuit?
Shortcake and biscuits are similar in that they both use flour, butter, and baking powder as primary ingredients. However, shortcakes tend to have more sugar and sometimes cream in the dough, making them richer, sweeter, and more tender than traditional savory biscuits.

3. Can I make the shortcakes in advance?
Absolutely! You can make the shortcakes a day or two in advance. Simply bake them, allow them to cool completely, and store them in an airtight container at room temperature. For best results, reheat them in a 350°F oven for about 10 minutes before serving.

4. How can I make gluten-free strawberry shortcake?
You can easily make this recipe gluten-free by using a high-quality gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum or another binding agent to help maintain the structure of the shortcakes.

5. What if I don’t have a biscuit cutter?
No worries! You can use a drinking glass or even cut the dough into squares using a sharp knife. The taste and texture will be just as delicious.

6. Can I use heavy cream instead of buttermilk in the shortcake dough?
Yes, you can! Heavy cream will give the shortcakes a rich, tender crumb. Buttermilk provides a slight tanginess and extra moisture, so the flavor and texture will be slightly different. If you prefer, you can even make your own buttermilk by adding one tablespoon of lemon juice or white vinegar to a cup of heavy cream and letting it sit for 5–10 minutes before using.

7. How do I keep my whipped cream from deflating?
To keep your whipped cream fluffy and stable, make sure your heavy cream is well-chilled before whipping. You can also add 1 tablespoon of cornstarch or a packet of whipped cream stabilizer to the mixture while beating. Another option is to use mascarpone cheese for a thicker, more luxurious texture.

8. Can I use other fruits besides strawberries?
Definitely! While strawberries are the classic choice, this recipe works beautifully with blueberries, raspberries, blackberries, or even peaches. Mixed berry shortcakes are a fantastic variation, especially during berry season.

9. How can I make the shortcakes extra flaky?
To achieve maximum flakiness, handle the dough as little as possible. Keep your butter cold, fold the dough a few times before cutting, and avoid pressing down on the dough excessively. Using a sharp biscuit cutter rather than twisting it also helps keep the layers intact.

10. Can I make dairy-free strawberry shortcake?
Yes, you can! Replace the butter with a high-quality dairy-free alternative like coconut oil or vegan butter. For the whipped cream, use coconut cream or a non-dairy whipped topping. Instead of buttermilk, opt for almond milk or oat milk mixed with a teaspoon of lemon juice or vinegar.

With those common questions addressed, you’re ready to tackle this recipe with confidence. Now, let’s wrap things up and get you excited to make this delightful dessert!

Conclusion & Call to Action

Strawberry shortcake is one of those desserts that feels like pure happiness in every bite. From the rich, buttery shortcakes to the juicy, sweet strawberries and pillowy whipped cream, it’s a treat that’s both nostalgic and timeless. Whether you’re making it for a cozy family dessert, a fun gathering with friends, or just because you deserve something delicious, this recipe will never disappoint.

The beauty of this recipe lies in its simplicity. With just a few everyday ingredients, you can create something truly special. And the best part? It’s entirely customizable. Want to make it healthier? Use whole wheat flour and less sugar. Feeling adventurous? Try different fruits or flavorings in the whipped cream. The possibilities are endless.

I can’t wait for you to try this classic strawberry shortcake recipe. It’s a crowd-pleaser, a memory-maker, and a true comfort dessert all rolled into one. So go ahead, gather your ingredients, preheat your oven, and get ready to bake up something extraordinary.

Once you’ve made this strawberry shortcake, I’d love to hear how it turned out for you! Share your experience in the comments, and feel free to leave any questions you might have. Also, if you snap a photo of your delicious creation, tag me on Instagram—I absolutely love seeing your beautiful desserts come to life.

Happy baking, and enjoy every heavenly bite of your strawberry shortcake!

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