There’s something magical about a perfect strawberry shortcake – tender, buttery biscuits layered with juicy, sweet strawberries and topped with clouds of freshly whipped cream. This timeless dessert captures the essence of summer in every bite. Our strawberry shortcake recipe balances simplicity with spectacular results, making it perfect for everything from casual family dinners to special celebrations. Whether you’re a seasoned baker or trying your hand at homemade shortcake for the first time, this recipe will guide you to create a dessert that’s sure to impress.
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The beauty of strawberry shortcake lies in its simple, quality ingredients. Each component plays an essential role in creating that perfect balance of flavors and textures.
For the Shortcake Biscuits:
2¼ cups all-purpose flour
⅓ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup (1 stick) cold unsalted butter, cut into small pieces
1 cup cold whole milk
1 large egg, lightly beaten
2 teaspoons vanilla extract
For the Strawberry Filling:
2 pounds fresh strawberries, hulled and sliced
¼ to ⅓ cup granulated sugar (adjust to taste)
1 tablespoon fresh lemon juice (optional)
For the Whipped Cream:
2 cups cold heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla extract
Essential Baking Tools
Having the right tools makes baking so much easier. Here are some essentials for this recipe:
The foundation of any great strawberry shortcake is the biscuit. Our recipe creates tender, slightly sweet biscuits that perfectly complement the strawberries and cream.
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Combine dry ingredients in a large mixing bowl: whisk together the flour, sugar, baking powder, and salt.
Cut in the butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs with pea-sized pieces of butter throughout.
Mix wet ingredients in a separate bowl: combine the milk, beaten egg, and vanilla extract.
Create the dough by pouring the wet ingredients into the dry ingredients. Stir gently with a fork just until combined – do not overmix!
Turn out the dough onto a lightly floured surface and gently pat it into a 1-inch thick rectangle.
Cut the biscuits using a 3-inch round biscuit cutter. Press straight down without twisting for the best rise.
Arrange on baking sheet, placing the biscuits about 1 inch apart.
Brush with milk (optional) for a golden-brown top.
Bake for 12-15 minutes until golden brown. Allow to cool slightly before serving.
Baker’s Tip: Keep your butter and milk very cold until ready to use. Cold butter creates steam pockets when baking, resulting in flakier, more tender biscuits!
Perfect Your Biscuit Technique
The right baking pans make all the difference in how your biscuits turn out!
The star of any strawberry shortcake is, of course, the strawberries! This simple preparation enhances their natural sweetness and creates that perfect juicy filling.
Hull and slice the strawberries into even, ¼-inch thick slices.
Place in a bowl and sprinkle with sugar (adjust amount based on the sweetness of your berries).
Add lemon juice if using – this brightens the flavor and balances the sweetness.
Gently toss to combine and coat all the strawberries.
Let macerate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.
Stir occasionally to help the strawberries release their juices.
What is macerating? Macerating is the process of softening fruit by soaking it in liquid or sugar, which draws out the fruit’s natural juices. This creates a delicious syrup that will soak into your shortcake biscuits!
Making Perfect Whipped Cream
Homemade whipped cream elevates your strawberry shortcake to a whole new level. It’s incredibly easy to make and tastes far superior to store-bought versions.
Chill your bowl and beaters in the freezer for 15 minutes before starting.
Pour the cold heavy cream into the chilled bowl.
Begin whipping on medium-low speed until the cream starts to thicken.
Gradually add the powdered sugar and vanilla extract.
Increase to medium-high speed and continue whipping until soft peaks form.
Be careful not to overwhip – stop when the cream holds its shape but still looks smooth and silky.
Watch carefully! Whipped cream can quickly go from perfectly whipped to butter if overbeaten. Stop when you have soft peaks that gently fold over when you lift the beater.
Whip Like a Pro
The right tools make whipping cream quick and easy!
While the classic strawberry shortcake is perfect as is, there are many ways to customize it to suit your taste or dietary needs.
Gluten-Free Version
Simply substitute the all-purpose flour with your favorite gluten-free flour blend. Add ½ teaspoon of xanthan gum if your blend doesn’t already include it for the best texture.
Vegan Adaptation
Use plant-based butter, plant milk with 1 tablespoon of lemon juice (as a buttermilk substitute), and coconut whipped cream instead of dairy versions.
Mixed Berry Delight
Combine strawberries with blueberries, raspberries, and blackberries for a colorful and flavorful twist on the classic.
Chocolate Lover’s Version
Add ¼ cup of cocoa powder to the biscuit dough and serve with chocolate-dipped strawberries for a decadent treat.
Citrus Infusion
Add 1 tablespoon of orange or lemon zest to the biscuit dough for a bright, citrusy flavor that complements the strawberries beautifully.
Almond Joy
Add ½ teaspoon of almond extract to both the biscuits and whipped cream, and sprinkle with toasted sliced almonds for added texture and flavor.
Storage and Make-Ahead Tips
Strawberry shortcake is best enjoyed fresh, but you can prepare components ahead of time to make assembly quick and easy when you’re ready to serve.
Shortcake Biscuits:
Same day: Store cooled biscuits in an airtight container at room temperature for up to 8 hours.
Next day: Store in an airtight container for 1-2 days. Refresh in a 300°F oven for 5 minutes before serving.
Freezing: Baked biscuits freeze well for up to 3 months. Thaw at room temperature and warm slightly before using.
Make ahead: You can also freeze unbaked cut biscuits and bake them directly from frozen, adding 3-5 minutes to the baking time.
Strawberries and Whipped Cream:
Macerated strawberries: Can be prepared up to 4 hours ahead and refrigerated.
Whipped cream: Best made just before serving, but can be made up to 4 hours ahead and refrigerated. It may need a quick re-whip before using.
Stabilized whipped cream: For longer-lasting whipped cream, add 1 teaspoon of unflavored gelatin dissolved in 1 tablespoon of water (cooled but still liquid) to the cream while whipping.
Important: Never assemble strawberry shortcakes until just before serving. The moisture from the strawberries and cream will make the biscuits soggy if they sit too long.
Classic Strawberry Shortcake Recipe
4.8
Perfect Summer Dessert
Ease of Preparation
4.5/5
Flavor
5/5
Texture
4.8/5
Prep Time:
30 minutes
Cook Time:
15 minutes
Maceration Time:
30 minutes
Total Time:
1 hour 15 minutes
Servings:
8 shortcakes
Save This Recipe
Don’t lose this perfect strawberry shortcake recipe!
There’s a reason strawberry shortcake has remained a beloved dessert for generations. Our recipe honors this classic while ensuring foolproof results every time. The combination of buttery, tender biscuits, sweet juicy strawberries, and cloud-like whipped cream creates a dessert that’s greater than the sum of its parts.
Perfect for summer gatherings, special occasions, or simply because you deserve a treat, this strawberry shortcake recipe is sure to become a favorite in your recipe collection. The individual components can be prepared ahead of time, making it an ideal dessert when entertaining, and the assembly is so simple that even kitchen novices can create a stunning presentation.
We hope you enjoy making and sharing this classic strawberry shortcake as much as we do. Don’t forget to save this recipe to Pinterest for later and tag us in your creations!
Share Your Creation!
We’d love to see your strawberry shortcake! Tag us on social media or pin this recipe to share with friends.
While fresh strawberries are ideal for the best texture and flavor, you can use frozen strawberries in a pinch. Thaw them completely and drain off excess liquid before macerating with sugar. The texture will be softer than fresh berries, but the flavor will still be delicious.
Can I make the biscuits ahead of time?
Yes! The biscuits can be made up to 1 day ahead and stored in an airtight container at room temperature. You can also freeze baked biscuits for up to 3 months. To refresh them before serving, warm in a 300°F oven for about 5 minutes.
Why did my biscuits turn out flat?
Flat biscuits can result from a few issues: butter that was too warm, overmixing the dough, or old baking powder. Make sure your butter is very cold, mix just until combined, and check that your baking powder is fresh (replace every 6-12 months).
Can I use a food processor to make the biscuit dough?
Yes, a food processor works well for cutting the butter into the flour mixture. Pulse the dry ingredients with the cold butter until you have pea-sized pieces, then transfer to a bowl before adding the wet ingredients. Be careful not to overprocess.
How do I keep my whipped cream from deflating?
For longer-lasting whipped cream, you can stabilize it by adding 1 teaspoon of unflavored gelatin dissolved in 1 tablespoon of water (cooled but still liquid) while whipping. Alternatively, adding 2 tablespoons of mascarpone cheese or 2-3 tablespoons of instant vanilla pudding mix to the cream before whipping will also help it hold its shape longer.
What’s the difference between shortcake and regular cake?
Shortcake is a lightly sweetened biscuit-like cake with a higher fat-to-flour ratio, which creates a “short” or crumbly texture. Regular cake typically has more sugar and a softer, more tender crumb. Traditional shortcake is closer to a biscuit than to a sweet cake, though some modern versions use sponge cake instead.
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