Strawberry Shortcake Recipe
If you’re looking for a classic summertime treat that delivers in both taste and nostalgia, look no further than this Strawberry Shortcake Recipe. Imagine buttery, crumbly shortcakes layered with juicy, sweetened strawberries and billowy clouds of homemade whipped cream—it’s a dessert that looks impressive yet feels like a big, cozy hug with every bite. Whether you’re planning a special gathering or just want to celebrate the peak of strawberry season, this recipe brings together simplicity and elegance in a way that truly stands out.
Ingredients You’ll Need
One of the joys of this recipe lies in its straightforward ingredients—each one counts, lending its own unique character to the final dessert. These essentials combine to create something even greater than the sum of their parts, offering a lovely balance of sweet berries, tender cake, and airy whipped cream.
- Fresh Strawberries (1 and ½ pounds, hulled and sliced): The luscious star of the show, they bring freshness, brilliant color, and juicy sweetness.
- Granulated Sugar (¼ cup for berries & ¼ cup for shortcake): Enhances the strawberries’ natural sweetness and gives the shortcakes a delicate sweetness.
- All-Purpose Flour (2 cups): The base for our shortcakes, creating the perfect tender crumb.
- Baking Powder (1 tablespoon): Ensures the shortcakes rise beautifully and stay light.
- Salt (½ teaspoon): Balances the sweetness and brings out the depth in all the flavors.
- Cold Unsalted Butter (½ cup, cut into bits): Gives the shortcakes their irresistibly flaky, melt-in-your-mouth texture.
- Whole Milk (⅔ cup): Adds just the right amount of richness and moisture to the dough.
- Vanilla Extract (2 teaspoons, divided): Infuses a gentle, fragrant warmth into both the shortcakes and the whipped cream.
- Heavy Whipping Cream (1 cup, cold): The backbone of that dreamy, homemade whipped cream topping.
- Powdered Sugar (2 tablespoons): Sweetens and stabilizes the whipped cream so every dollop is cloud-like perfection.
How to Make Strawberry Shortcake Recipe
Step 1: Macerate the Strawberries
Start by slicing your beautiful, ripe strawberries and placing them in a large bowl. Sprinkle them with ¼ cup of granulated sugar, then give them a gentle stir. Let them sit for at least 30 minutes to draw out their juices and create that luscious, syrupy sauce that soaks so perfectly into your shortcakes. This step can make even early-season strawberries taste like a summer memory.
Step 2: Prepare and Mix the Shortcake Dough
While the strawberries are resting, it’s time to focus on your shortcakes. Combine the flour, another ¼ cup granulated sugar, baking powder, and salt in a large bowl. Add in the cold, diced butter and use your fingers or a pastry cutter to blend everything together until your mixture resembles a crumbly texture with pieces about the size of peas. This is the trick for getting that signature flakiness!
Step 3: Bring the Dough Together
Pour in the whole milk and 1 teaspoon of vanilla extract. Stir everything gently until just combined—don’t overmix or your shortcakes won’t be as tender. The dough should look a bit shaggy and slightly sticky, and that’s just what you want for light, fluffy cakes.
Step 4: Portion and Bake Your Shortcakes
Line a baking sheet with parchment paper, then drop the dough by large spoonfuls to make six shortcakes. No need to fuss with perfection—these rustic mounds will bake up beautifully golden. Pop them into a 425°F oven and bake for 12 to 15 minutes, just until their tops turn golden brown and your kitchen smells irresistible. Once done, let them cool for about 10 minutes.
Step 5: Whip Up the Cream
While the shortcakes cool, it’s time for the finishing touch: homemade whipped cream. Pour the cold heavy whipping cream into a bowl, add the powdered sugar and the last teaspoon of vanilla extract, and beat with a hand mixer until you get soft peaks. This will hold its shape perfectly as you build your Strawberry Shortcake Recipe masterpiece.
Step 6: Assemble and Enjoy
Split each shortcake in half using a fork or your hands for a beautifully rustic look. Spoon a generous helping of juicy strawberries (with all those wonderful juices!) onto the bottom half, then crown them with a cloud of whipped cream. Place the top half of the shortcake over the cream, and add even more strawberries and another dollop of whipped cream if you wish. Serve straight away while the shortcakes are still just a bit warm—it’s pure magic.
How to Serve Strawberry Shortcake Recipe
Garnishes
Add an extra sprinkle of powdered sugar, a few whole mint leaves, or even a twist of lemon zest on top. These little flourishes not only look stunning but also add pops of freshness that lift your Strawberry Shortcake Recipe to the next level.
Side Dishes
If you’re serving this as the grand finale to a meal, keep your sides light and summery. A crisp green salad or a refreshing iced tea pairs beautifully with the sweet-and-tangy flavors of the dessert, letting the Strawberry Shortcake Recipe shine as the true star.
Creative Ways to Present
For an elegant twist, try layering individual servings in mason jars or parfait glasses. Or, go rustic with a big, beautiful platter where everyone can build their own. However you serve it, the Strawberry Shortcake Recipe always draws plenty of oohs and aahs with its vibrant colors and inviting layers.
Make Ahead and Storage
Storing Leftovers
If you happen to have extra shortcakes, store them at room temperature in an airtight container for a day or two. Keep the macerated strawberries and whipped cream separate in the refrigerator to preserve their texture, and assemble only when you’re ready to serve.
Freezing
The shortcakes themselves freeze beautifully. Let them cool completely, then wrap each one tightly in plastic wrap and place in a freezer-safe bag or container. They’ll keep well for up to a month. When you get a craving, just pull out as many as you need!
Reheating
For best results, reheat the shortcakes in a 300°F oven for about 5–7 minutes until warmed through and slightly crisp on the outside. Let them cool briefly before assembling with your berries and whipped cream, and your Strawberry Shortcake Recipe will be just as lovely as the first time.
FAQs
Can I use frozen strawberries in the Strawberry Shortcake Recipe?
While fresh berries give the brightest flavor and color, you can use frozen strawberries in a pinch—just thaw and drain them well before macerating to avoid making the dessert too watery.
What’s the best way to hull strawberries?
Use a small paring knife to cut around the green stem and pull it out, or gently twist it off by hand. For a kitchen shortcut, a strawberry huller tool works wonders if you have one!
Can I make the shortcakes ahead of time?
Absolutely! Bake the shortcakes a day in advance and store them airtight. Just reheat them gently before serving, then add the strawberries and whipped cream for peak freshness.
Is it possible to make this Strawberry Shortcake Recipe dairy-free?
You can swap in plant-based butter and non-dairy milk for the shortcakes, and use coconut cream (well-chilled and whipped) with a touch of powdered sugar as a luscious alternative for the whipped topping.
How can I prevent the shortcakes from getting soggy?
To keep everything at its best, assemble your Strawberry Shortcake Recipe just before serving. This way, the juices from the berries permeate the shortcake just enough without making them soggy.
Final Thoughts
Few things say summertime happiness more than a big plate of this classic dessert. Whether you’re new to baking or a seasoned pro, this Strawberry Shortcake Recipe is one you’ll turn to again and again. Gather your favorite people and a basket of juicy strawberries, and treat yourself to a sweet, simple pleasure that never goes out of style!
Print
Strawberry Shortcake Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A delightful and classic Strawberry Shortcake recipe that combines sweet strawberries, tender shortcakes, and fluffy whipped cream for a perfect summer treat.
Ingredients
For the Strawberries:
- 1 and ½ pounds fresh strawberries (hulled and sliced)
- ¼ cup granulated sugar
For the Shortcakes:
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter (cut into small pieces)
- ⅔ cup whole milk
- 1 teaspoon vanilla extract
For the Whipped Cream:
- 1 cup heavy whipping cream (cold)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Slice the strawberries: Place sliced strawberries in a bowl.
- Sweeten the strawberries: Sprinkle ¼ cup of sugar over the strawberries and gently stir. Set aside.
- Preheat the oven: Heat the oven to 425°F.
- Prepare the shortcakes: In a bowl, mix flour, sugar, baking powder, and salt. Cut in cold butter. Add milk and vanilla. Drop dough on a baking sheet and bake.
- Make the whipped cream: Whip cold cream with sugar and vanilla until soft peaks form.
- Assemble: Split shortcakes, add strawberries and cream between layers. Top with more strawberries and cream.
- Serve: Enjoy immediately!
Notes
- You can customize the sweetness of the strawberries based on your preference.
- Ensure not to overmix the shortcake dough for a tender texture.
- Feel free to add mint leaves or a sprinkle of powdered sugar as garnish.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake
- Calories: 380
- Sugar: 21g
- Sodium: 280mg
- Fat: 23g
- Saturated Fat: 14g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Strawberry Shortcake, Dessert Recipe, Summer Treat, Whipped Cream, Fresh Strawberries
