Classic Strawberry Shortcake is a sweet, simple delight that everyone loves. It’s all about those juicy, fresh strawberries layered over soft, fluffy shortcake biscuits, then topped with a generous dollop of whipped cream. The combination of the tart berries and the light cream with the tender cake is just perfect every time.
I always look forward to making this dessert when strawberries are at their peak. It’s one of those recipes that doesn’t require a lot of fuss but always makes people smile. I like to let the strawberries sit with a little sugar beforehand so their natural juices come out and soak into the cake, making every bite wonderfully moist.
My favorite way to serve it is in a big bowl with spoons all around – it’s messy but so worth it! This strawberry shortcake feels like a warm hug from summer, and it’s perfect for family gatherings or just treating yourself. Nothing beats the simple joy of this classic treat on a sunny afternoon.
Key Ingredients & Substitutions
Strawberries: Fresh, ripe strawberries are the heart of this dessert. If fresh ones aren’t available, frozen strawberries can work, but thaw and drain them first to avoid sogginess. Adding sugar lets them soften and become juicy, boosting flavor.
Shortcake: The biscuit-like cake should be tender and slightly crumbly. Use cold butter for that lovely flaky texture. If you prefer, you can swap whole milk for buttermilk to add a slight tang and tenderness.
Whipped Cream: Chilled heavy cream whips into a light, fluffy topping. For a dairy-free option, coconut cream works well. Sweeten gently with powdered sugar and vanilla for that subtle richness.
How Do You Make the Perfect Shortcake Dough?
The key to tender, flaky shortcake is handling the dough gently and using cold butter. Here’s a simple way to do it:
- Mix dry ingredients well.
- Cut cold butter into the flour until it looks like coarse crumbs—small pea-sized bits help create flakiness.
- Add milk and vanilla and stir just until combined—don’t overmix or the shortcake will be tough.
- Lightly knead the dough a couple of times to bring it together.
- Pat into a thick square; avoid rolling too thin.
- Cut into squares or rounds, then bake until golden on top.
Remember, cold ingredients and gentle handling make all the difference for that soft, crumbly texture!
Equipment You’ll Need
- Mixing bowls – I use a couple of bowls to combine ingredients without mess and keep everything organized.
- Pastry cutter or forks – these help cut the cold butter into the flour for flaky shortcakes.
- Measuring cups and spoons – accurate measurements are key for the best texture and flavor.
- Baking sheet – a standard sheet works perfectly for baking the shortcakes.
- Wire rack – let the shortcakes cool evenly so they don’t become soggy.
- Electric mixer or whisk – necessary for whipping the cream to soft peaks quickly and easily.
Flavor Variations & Add-Ins
- Try adding orange or lemon zest to the shortcake dough for a fresh twist.
- Stir blueberries or raspberries into the strawberries for different berry flavors.
- Top with a drizzle of chocolate or caramel sauce for extra sweetness.
- Mix in a teaspoon of cinnamon or your favorite spice into the shortcake for warm, comforting notes.
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 cold unsalted butter, cut into small pieces
- 2/3 cup whole milk
- 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
Additional:
- Powdered sugar, for dusting
- Whole strawberries, for garnish
Time Needed
You’ll spend about 15 minutes prepping and mixing, around 12-15 minutes baking, plus 20 minutes letting the strawberries sit and soften. Allow time to cool before assembling, so plan for about 50 minutes in total.
Step-by-Step Instructions:
1. Prepare the Shortcake:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. In a big bowl, mix together the flour, sugar, baking powder, and salt. Using a pastry cutter or your fingers, cut the cold butter into the dry mix until it looks like coarse crumbs. Stir in the milk and vanilla just until it comes together—don’t overmix! Gently knead the dough a couple of times on a floured surface, then pat it into a 1-inch thick square. Cut into 4 squares and place them on your baking sheet.
2. Bake and Cool:
Bake the shortcakes for 12-15 minutes, until they turn a lovely golden brown. Take them out and set them on a wire rack to cool completely. This keeps them from becoming soggy.
3. Prepare the Strawberries:
While the shortcakes bake and cool, mix the sliced strawberries with sugar in a bowl. Let them sit for at least 20 minutes so they soften and release their delicious juices.
4. Make the Whipped Cream:
In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla with an electric mixer or whisk until soft peaks form. This fluffy cream is what makes the shortcake extra special!
5. Assemble the Shortcake:
Place one shortcake square on a plate. Spoon a layer of strawberries and their juice over it, then add a generous dollop of whipped cream. Put another shortcake square on top and repeat the strawberry and cream layers. Finish with a final dollop of whipped cream, decorate with sliced strawberries on top, and add a whole strawberry for garnish. Dust lightly with powdered sugar before serving.
Enjoy this classic strawberry shortcake that blends soft, buttery cake with sweet, juicy strawberries and smooth whipped cream—a simple homemade treat that never fails to delight!
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can! Just make sure to fully thaw and drain the frozen strawberries before using them to avoid extra moisture that might make the shortcake soggy. Add sugar and let them macerate as you would with fresh berries.
Can I Make the Shortcake Dough Ahead of Time?
Absolutely! You can prepare the dough, shape it, and keep it refrigerated for up to 24 hours before baking. Just cover the dough tightly with plastic wrap to prevent it from drying out.
How Should I Store Leftover Shortcake?
Store any assembled shortcakes in the fridge in an airtight container and eat within 1-2 days for best freshness. You can store leftover shortcake biscuits separate from the strawberries and whipped cream for up to 3 days at room temperature or 1 week refrigerated.
Can I Use a Different Type of Cream?
Heavy whipping cream works best for a fluffy, stable whipped topping. If you want a dairy-free option, chilled coconut cream can be whipped similarly for a delicious alternative.