Strawberry Shortcake Recipe

Strawberry shortcake is a classic dessert with sweet, juicy strawberries, fluffy whipped cream, and tender, buttery biscuits. It’s simple yet elegant, perfect for spring and summer gatherings. Unlike store-bought versions, homemade shortcakes have a rich, flaky texture that pairs beautifully with fresh strawberries. This recipe is easy to make and can be customized with different toppings or flavors. Whether for a picnic or a family treat, this strawberry shortcake will impress everyone.

Ingredients and Substitutions

For the Shortcakes

  • 2 cups all-purpose flour – Provides structure and a tender crumb.
  • 1/4 cup granulated sugar – Adds mild sweetness.
  • 1 tablespoon baking powder – Helps the shortcakes rise.
  • 1/2 teaspoon salt – Balances the flavors.
  • 1/2 cup unsalted butter (cold, cubed) – Creates flaky layers. If using salted butter, reduce added salt.
  • 2/3 cup heavy cream – Adds richness. Whole milk or buttermilk can work, but the texture will be slightly different.
  • 1 teaspoon vanilla extract – Enhances flavor.
  • 1 large egg – Helps bind the dough.

For the Strawberries

  • 1 pound fresh strawberries (sliced) – The star ingredient.
  • 1/4 cup granulated sugar – Draws out juices and enhances sweetness.
  • 1 teaspoon lemon juice (optional) – Brightens the flavor.

For the Whipped Cream

  • 1 cup heavy whipping cream – Creates a light, fluffy topping.
  • 2 tablespoons powdered sugar – Adds gentle sweetness.
  • 1 teaspoon vanilla extract – Boosts flavor.

Step-by-Step Instructions

Prepare the Strawberries

  1. In a bowl, mix sliced strawberries with sugar and lemon juice.
  2. Let them sit for at least 30 minutes to release their natural juices.

Make the Shortcakes

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Mix dry ingredients – In a large bowl, whisk flour, sugar, baking powder, and salt.
  3. Cut in butter – Add cold, cubed butter. Use a pastry cutter or your fingers to mix until the mixture looks like coarse crumbs.
  4. Add wet ingredients – Whisk cream, egg, and vanilla in a separate bowl. Pour into the flour mixture and stir until just combined. Do not overmix.
  5. Shape the dough – Transfer dough to a floured surface. Pat into a 1-inch thick circle and cut into 6 rounds using a biscuit cutter.
  6. Bake – Place shortcakes on the baking sheet and bake for 12-15 minutes, until golden brown. Let cool.

Make the Whipped Cream

  1. In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form. Do not overbeat.

Assemble the Shortcakes

  1. Slice each shortcake in half.
  2. Spoon macerated strawberries and juices over the bottom half.
  3. Add a dollop of whipped cream.
  4. Place the top half of the shortcake over the cream and add extra strawberries and cream on top.

Serving Suggestions

  • Garnish with mint leaves for a fresh touch.
  • Serve with a scoop of vanilla ice cream for extra indulgence.
  • Drizzle with melted chocolate for a fancier version.

Storage and Reheating

Storing

  • Shortcakes: Keep in an airtight container at room temperature for up to 2 days.
  • Strawberries and whipped cream: Store separately in the fridge.

Reheating

  • Oven: Warm shortcakes at 300°F (150°C) for 5 minutes.
  • Microwave: Heat for 10-15 seconds.

Variations and Customizations

  • Chocolate Shortcakes: Add 2 tablespoons of cocoa powder to the flour mixture.
  • Berry Mix: Use a mix of raspberries, blueberries, and blackberries instead of just strawberries.
  • Coconut Whipped Cream: Use coconut cream instead of heavy cream for a dairy-free option.
  • Gluten-Free Version: Replace flour with a gluten-free blend.

FAQs

Can I make the shortcakes ahead of time?

Yes! Bake them up to 2 days in advance and store at room temperature. Assemble just before serving.

Why are my shortcakes dry?

Overmixing or adding too much flour can make them dry. Handle the dough gently for the best texture.

Can I use frozen strawberries?

Yes, but thaw them first and drain excess liquid to prevent sogginess.

How do I make the whipped cream firmer?

Add 1 teaspoon of cornstarch or cream cheese while whipping for extra stability.

Can I use store-bought biscuits?

Yes, but homemade shortcakes have a much better flavor and texture.

This strawberry shortcake recipe is simple, fresh, and absolutely delicious. Try it today for a perfect homemade dessert!

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