There’s nothing quite like the classic charm of a Strawberry Shortcake, where tender, buttery cake meets juicy strawberries and velvety whipped cream. Each bite is a perfect harmony of sweet, tangy, and creamy flavors, with a delightful contrast of soft cake and fresh fruit. Ready in just 45 minutes, this dessert is as effortless as it is indulgent, making it ideal for any occasion.
With its light yet satisfying texture and vibrant, summery flavors, this treat is a crowd-pleaser that feels both nostalgic and refreshing. The golden cake soaks up the strawberry juices, while the whipped cream adds a luxurious finish. Whether for a family gathering or a quiet treat, this recipe promises to deliver pure joy in every bite.
Ingredients for Strawberry Shortcake
- For the Strawberries:
- 1 lb (450 g) fresh strawberries, washed, stems removed, quartered
- 3 Tablespoons granulated sugar
- For the Shortcakes:
- 2 cups (250 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 6 Tablespoons (85 g) unsalted butter, very cold (chill in freezer for 15 minutes)
- ½ cup (120 ml) cold heavy cream
- ⅓ cup (80 ml) cold milk
- Additional heavy cream for brushing
- Coarse sugar for sprinkling (or regular granulated sugar as a substitute)
- For the Whipped Cream:
- 1 ½ cups (355 ml) heavy cream, cold
- ½ cup (60 g) powdered sugar
- 1 teaspoon vanilla extract
Step-by-Step Instructions
- Prepare the Strawberries: Place quartered strawberries in a medium bowl, add 3 tablespoons of granulated sugar, and stir well. Set aside to let them release their juices.
- Preheat the Oven: Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Make the Shortcake Dough:
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Grate the cold butter into the dry ingredients using a box grater. Stir until the mixture resembles coarse crumbs.
- Add heavy cream and milk, and stir until the dough just comes together. Avoid over-mixing.
- Shape the Shortcakes:
- Transfer dough to a floured surface and gently work it into a cohesive ball.
- Fold the dough in half over itself, flatten gently, rotate 90 degrees, and repeat 5-6 times to create flaky layers.
- Flatten the dough to 1″ thickness and cut out shortcakes using a 2 ¾” round biscuit cutter. Place on the prepared baking sheet.
- Brush the tops with heavy cream and sprinkle with coarse sugar.
- Bake: Bake for 14-15 minutes, or until the tops and bottoms are lightly golden brown. Let cool.
- Make the Whipped Cream: In a chilled bowl, combine heavy cream, powdered sugar, and vanilla extract. Beat with an electric mixer until stiff peaks form.
- Assemble the Shortcakes:
- Slice cooled shortcakes in half horizontally.
- Place the bottom half on a plate, top with juicy strawberries and a dollop of whipped cream.
- Add the top half of the shortcake, then finish with more whipped cream and strawberries. Serve immediately.
Perfect Pairings: Sauce and Topping Ideas
While the classic combination of strawberries and whipped cream is unbeatable, you can elevate your Strawberry Shortcake with a drizzle of chocolate ganache or a sprinkle of toasted coconut flakes. For a tangy twist, try adding a dollop of lemon curd or a light dusting of citrus zest over the whipped cream.
Serve It Right: Presentation Tips
For a stunning presentation, layer your shortcakes in clear glass dessert cups or on a rustic wooden board. Garnish with a few fresh mint leaves or edible flowers for a pop of color. If serving at a gathering, consider pre-assembling individual portions to keep them fresh and ready to enjoy.
Keep It Fresh: Storage and Reheating Tips
Store any leftover shortcakes in an airtight container at room temperature for up to 2 days. To refresh them, warm in a 300°F (150°C) oven for 5 minutes. Whipped cream and strawberries should be stored separately in the fridge and added just before serving to maintain their texture and flavor.
Shortcut Secrets: Time-Saving Tips
If you’re short on time, use a store-bought biscuit mix for the shortcakes and pre-sliced strawberries. For the whipped cream, a handheld milk frother can speed up the process. These shortcuts still deliver a delicious dessert without compromising on taste.
Baking Basics: Equipment Guidance
Ensure success with the right tools: a box grater for cold butter, a 2 ¾” round biscuit cutter for uniform shortcakes, and a chilled metal bowl for whipping cream. A silicone baking mat can also replace parchment paper for easy cleanup and even baking.
Strawberry Shortcake
Ingredients
Strawberries
- 1 lb fresh strawberries washed, stems removed, quartered
- 3 Tablespoons granulated sugar
For Shortcakes
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 6 Tablespoons unsalted butter very cold
- ½ cup cold heavy cream
- ⅓ cup cold milk
- Additional heavy cream for brushing
- Coarse sugar for sprinkling (if you don’t have coarse sugar, regular granulated will work just fine!)
Homemade Whipped Cream
- 1 ½ cups heavy cream cold
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- For best results I recommend chilling your butter in the freezer for about 15 minutes before beginning. Cold butter yields light, buttery shortcakes. A chilled metal bowl will also make whipping your cream easier and faster, so while it is not mandatory it would be helpful to place one in the freezer at this point that you can use it for your whipped cream.
- Start by preparing your strawberries. Place sliced strawberries in a medium sized bowl and add 3 tablespoons of sugar. Stir well and set aside so they can get nice and juicy while you prepare your shortcakes.
- Preheat oven to 425F (220C) and line a baking sheet with parchment paper. Set aside.
- In a large bowl combine flour, sugar, baking powder, and salt and whisk to combine.
- Use a box grater² to grate cold butter into the dry ingredients. Stir until mixture resembles coarse crumbs. Add heavy cream and milk and use a spoon or spatula to stir until ingredients are combined. Don’t over-work the dough, but stir until it begins to cling together.
- Transfer shortcake dough to a floured surface and work the dough together with your hands, adding more flour as needed if the dough is sticky.
- Once the dough is a cohesive ball, fold it in half over itself and use your hands to gently flatten the layers. Rotate dough 90 degrees, then fold in half again. Repeat this step 5-6 times, taking care to not overwork the dough (see video below the recipe for a visual if needed). This is laminating the dough and gives you those flaky layers!
- Using your hands, gently flatten the dough to 1″ thick. Lightly dust a 2 ¾” round biscuit cutter³ with flour, and press the biscuit cutter straight down (don’t twist) to cut out shortcakes. Place shortcakes on prepared baking sheet, less than ½” apart.
- Once you have cut as many shortcakes as possible out of the dough, gently re-work the dough to get out another shortcake or two until you have at least 6 (sometimes I’m able to get 7. Brush with additional heavy cream and sprinkle generously with coarse sugar (if you don’t have coarse sugar, regular granulated will also work just fine).
- Bake on 425F (220C) for 14-15 minutes or until tops and bottoms of shortcakes are beginning to just turn lightly golden brown.
- Prepare whipped cream while shortcakes cool.
- Combine heavy cream, powdered sugar, and vanilla extract in a large bowl (if you chilled a bowl before starting, use that now).
- Using an electric mixer, beat ingredients on low speed, gradually increasing speed to high, and beat until stiff peaks form. Don’t over-beat, but don’t stop beating until cream has reached a billowy Cool-Whip consistency.
- To Assemble Shortcakes
- Slice cooled shortcakes in half and place the bottom half cut-side up on a plate.
- Stir your strawberries once more (they should be nice and juicy by now) and top one shortcake half generously with your prepared strawberries, and then with a dollop of homemade whipped cream.
- Top the whipped cream with the top half of your shortcake, and then top with additional whipped cream and finally additional strawberries. Serve immediately after assembling.