The Perfect Strawberry Shortcake Recipe

Strawberry shortcake brings together sweet berries, fluffy cake, and whipped cream in perfect harmony. This classic dessert shines during strawberry season when the berries are at their sweetest. The contrast between the warm, buttery shortcake, cold whipped cream, and juicy berries creates a dessert that satisfies all your senses. This recipe uses simple ingredients but delivers rich flavor. The shortcakes bake quickly, making this an ideal dessert for both weeknight treats and special occasions. Whether you’re hosting a summer gathering or simply craving something sweet, this strawberry shortcake recipe delivers consistent results that everyone will love.

Reasons to Try Strawberry Shortcake

Strawberry shortcake stands out for several good reasons:

• The buttery shortcakes provide the perfect base – not too sweet, allowing the berries to shine
• Fresh strawberries create a natural sweetness and bright flavor
• The dish comes together quickly with minimal baking time
• It works as both a casual family dessert or an elegant finish to a dinner party
• The components can be prepared ahead of time and assembled just before serving
• The recipe uses basic pantry ingredients you likely already have
• Its light texture makes it perfect for spring and summer
• The dessert balances sweetness with the slight tang of berries and cream

Where did Strawberry Shortcake come from?

Strawberry shortcake traces back to Native Americans, who created the first version by mixing crushed strawberries with bread. European settlers later adapted this concept. The dessert gained popularity in the United States during the mid-1800s when transcontinental railroads made shipping strawberries across the country possible. The earliest printed recipe appeared in an 1847 cookbook by Eliza Leslie. Originally, shortcake used a biscuit-style base rather than cake. Regional variations developed over time, with some areas preferring sweet biscuits while others used pound cake or sponge cake as the base. By the 1900s, strawberry shortcake festivals became common celebrations of the summer strawberry harvest.

Ingredients Notes

For the shortcakes:

• All-purpose flour: Creates the structure of the shortcakes. Use unbleached for best flavor.
• Granulated sugar: Adds sweetness without making the shortcakes too cake-like.
• Baking powder: Provides lift and ensures light, fluffy shortcakes.
• Salt: Enhances all flavors and balances the sweetness.
• Cold unsalted butter: Creates flaky layers in the shortcakes. Keep it very cold until ready to use.
• Heavy cream: Adds richness and helps bind the dough together.
• Vanilla extract: Provides aromatic depth to the shortcakes.

For the strawberry filling:

• Fresh strawberries: Choose ripe, fragrant berries. Local, in-season strawberries provide the best flavor.
• Granulated sugar: Draws out juice from the berries and creates a light syrup.
• Lemon juice: Brightens the flavor of the berries and balances sweetness.

For the whipped cream:

• Heavy whipping cream: Use cream with at least 36% fat content for the best texture.
• Powdered sugar: Dissolves easily in cream and helps stabilize the whipped cream.
• Vanilla extract: Complements the berries and adds flavor depth.

How to Make Strawberry Shortcake

For the shortcakes:

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt.
3. Cut 1/2 cup cold unsalted butter into small cubes and add to the flour mixture.
4. Use a pastry cutter or your fingertips to work the butter into the flour until it resembles coarse crumbs with some pea-sized pieces remaining.
5. Combine 3/4 cup heavy cream and 1 teaspoon vanilla extract, then pour into the flour mixture.
6. Stir with a fork until the dough starts to come together.
7. Turn the dough onto a lightly floured surface and gently knead 2-3 times to bring it together.
8. Pat the dough into a rectangle about 3/4-inch thick.
9. Use a 3-inch round cutter to cut out shortcakes, pressing straight down without twisting.
10. Place shortcakes on the prepared baking sheet about 2 inches apart.
11. Brush the tops with a little heavy cream and sprinkle with coarse sugar if desired.
12. Bake for 12-15 minutes until golden brown.
13. Cool on a wire rack for at least 10 minutes before serving.

For the strawberry filling:

1. Hull and slice 2 pounds of fresh strawberries.
2. Place 3/4 of the sliced strawberries in a bowl and add 1/4 cup granulated sugar and 1 teaspoon lemon juice.
3. Gently stir to combine and let sit for at least 30 minutes to release juices.
4. Reserve the remaining 1/4 of fresh sliced berries for topping.

For the whipped cream:

1. In a cold bowl, combine 1 cup heavy whipping cream, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract.
2. Whip with an electric mixer on medium speed until soft peaks form.
3. Be careful not to overwhip, which can make the cream grainy.

Assembly:

1. Split each shortcake horizontally with a serrated knife.
2. Place the bottom half on a plate.
3. Spoon a generous amount of the macerated strawberries and their juice over the bottom half.
4. Add a dollop of whipped cream.
5. Place the top half of the shortcake over the cream.
6. Add more whipped cream and top with the reserved fresh strawberries.
7. Serve immediately while the shortcakes are still slightly warm.

What You Must Know About Strawberry Shortcake

• The key to flaky shortcakes is using very cold butter and handling the dough as little as possible.
• Do not twist the cutter when cutting out the shortcakes – this seals the edges and prevents proper rising.
• Macerating the strawberries (letting them sit with sugar) is essential as it creates a syrup that soaks into the shortcake.
• For the best texture contrast, serve the shortcakes while they’re still slightly warm with cold berries and cream.
• The components should be assembled just before serving to prevent soggy shortcakes.
• If your strawberries aren’t sweet enough, let them macerate longer or add a bit more sugar.
• Shortcakes can be made a day ahead, but store them in an airtight container and refresh in a 350°F oven for 5 minutes before serving.

Helpful Tips

• For extra tender shortcakes, substitute 1/4 cup of the all-purpose flour with cake flour.
• Freeze the butter for 10 minutes before cutting it into the flour for even flakier results.
• If you don’t have a biscuit cutter, use a clean, sharp-edged glass.
• For a more rustic look, shape the dough into a circle and cut into 8 wedges instead of rounds.
• Add a small amount of cornstarch (about 1 teaspoon) to your whipped cream to help it hold its shape longer.
• Taste your strawberries before adding sugar – adjust the amount based on their natural sweetness.
• For a make-ahead option, prepare all components separately and assemble just before serving.
• The dough scraps can be gently re-rolled once, but handle minimally to avoid tough shortcakes.

Variations and Substitutions

• Mixed Berry Shortcake: Replace half the strawberries with blueberries, raspberries, or blackberries.
• Lemon Shortcake: Add 1 tablespoon of lemon zest to the shortcake dough for a citrus twist.
• Chocolate Shortcake: Add 2 tablespoons of cocoa powder to the dry ingredients for a chocolate version.
• Whole Wheat Option: Substitute up to half the all-purpose flour with whole wheat pastry flour for a nuttier flavor.
• Dairy-Free Version: Use cold coconut oil instead of butter and coconut cream instead of dairy cream.
• Gluten-Free Alternative: Replace all-purpose flour with a gluten-free baking blend.
• Herb-Infused: Add 1 tablespoon of finely chopped fresh basil or mint to the strawberry mixture.
• Spiced Shortcake: Add 1/2 teaspoon of cinnamon or cardamom to the shortcake dough.

Serving Suggestions for Strawberry Shortcake

• Dust the assembled shortcakes with powdered sugar just before serving for an elegant look.
• Drizzle with a small amount of aged balsamic vinegar or balsamic glaze for a sophisticated flavor contrast.
• Add a sprig of fresh mint as a garnish for color and aroma.
• Serve alongside a scoop of vanilla ice cream for an extra-indulgent dessert.
• Create a shortcake bar where guests can assemble their own with various toppings like toasted nuts, chocolate shavings, or multiple berry options.
• For a brunch setting, serve smaller portions as part of a dessert spread.
• Pair with a glass of sparkling wine or Prosecco for a celebratory touch.
• For a coffee-friendly dessert, add a light dusting of espresso powder to the whipped cream.

Storage/Reheating

Storage:

• Store baked, cooled shortcakes in an airtight container at room temperature for up to 2 days.
• Prepared strawberries can be refrigerated for up to 24 hours, though they will continue to soften.
• Whipped cream should be stored separately in the refrigerator and will hold its shape for about 4 hours if stabilized with powdered sugar.
• Never store assembled shortcakes as they will become soggy.

Frequently Asked Questions about Strawberry Shortcake

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Irresistible Strawberry Shortcake Recipe | Classic Summer Dessert

Make the perfect strawberry shortcake with our foolproof recipe featuring buttery shortcakes, juicy strawberries, and fluffy whipped cream. This classic strawberry shortcake dessert comes together in just over an hour!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course Dessert

Cuisine American

Servings 8 servings

Calories 380 kcal

Ingredients

  

• 2 cups all-purpose flour
• 1/4 cup granulated sugar plus extra for strawberries
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter cubed
• 3/4 cup heavy cream plus more for brushing
• 1 teaspoon vanilla extract
• 2 pounds fresh strawberries
• 1/4 cup granulated sugar for berries
• 1 teaspoon lemon juice
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Instructions

 

• Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
• Whisk together flour, sugar, baking powder, and salt in a large bowl.
• Cut cold butter into the flour mixture until it resembles coarse crumbs.
• Combine heavy cream and vanilla, then stir into flour mixture until just combined.
• Turn dough onto a lightly floured surface and gently knead 2-3 times.
• Pat dough to 3/4-inch thickness and cut into rounds.
• Place shortcakes on baking sheet, brush with cream, and bake 12-15 minutes until golden.
• Hull and slice strawberries, combine 3/4 of them with sugar and lemon juice, and let macerate for 30 minutes.
• Whip heavy cream with powdered sugar and vanilla until soft peaks form.
• Split shortcakes, layer with macerated berries and whipped cream, and top with fresh berries.
• Serve immediately while shortcakes are slightly warm.

Notes

Nutrition Facts (Per Serving)

• Calories: 380
• Total Fat: 22g
• Saturated Fat: 14g
• Cholesterol: 75mg
• Sodium: 230mg
• Total Carbohydrates: 42g
• Dietary Fiber: 2g
• Sugars: 18g
• Protein: 5g

Note: Nutrition information is an estimate based on typical ingredients. Actual values may vary.

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