Strawberry Shortcake

Why I’ll Love This Recipe

I enjoy this recipe because it uses simple pantry ingredients and fresh strawberries to create an elegant dessert. The homemade shortcakes are soft with a slightly crisp exterior, while the sweetened berries release a delicious syrup that pairs perfectly with freshly whipped cream. I also like how easy it is to customize with different fruits or flavors.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the strawberries:

• Fresh strawberries
• Granulated sugar

For the shortcakes:

• All-purpose flour
• Baking powder
• Baking soda
• Granulated sugar
• Salt
• Heavy cream

For the whipped cream:

• Heavy whipping cream
• Powdered sugar
• Vanilla extract

Directions

1. I slice the strawberries, mix them with sugar, and let them rest for at least 30 minutes so they become juicy.
2. I preheat the oven to 400°F (200°C).
3. I combine the flour, baking powder, baking soda, sugar, and salt in a large bowl.
4. I stir in the heavy cream until a soft dough forms.
5. I shape the dough into biscuits or place it in a baking pan, depending on my preferred presentation.
6. I bake the shortcakes for about 18–20 minutes until golden brown.
7. I let the shortcakes cool slightly before slicing them in half.
8. I whip the heavy cream with powdered sugar and vanilla until soft peaks form.
9. I assemble the dessert by layering the shortcake with strawberries, their juices, and whipped cream before serving immediately.

Servings and Timing

• Servings: 6
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: About 50 minutes (plus resting time for the strawberries)

Variations

• I use blueberries, raspberries, or peaches instead of strawberries for a seasonal twist.
• I add lemon zest to the whipped cream for a brighter flavor.
• I drizzle chocolate sauce over the finished dessert for extra richness.
• I replace the homemade shortcakes with angel food cake for a lighter version.
• I mix a little vanilla or almond extract into the biscuit dough for added flavor.

Storage/Reheating

I store the shortcakes in an airtight container at room temperature for up to 2 days. I keep the strawberries and whipped cream refrigerated in separate containers for up to 2 days. When I am ready to serve, I reheat the shortcakes in a 300°F (150°C) oven for about 5 minutes before assembling the dessert. I avoid storing the fully assembled shortcakes because they become soggy over time.

FAQs

Can I make Strawberry Shortcake ahead of time?

I prepare the strawberries and bake the shortcakes in advance, but I assemble everything just before serving for the best texture.

Can I use frozen strawberries?

I can use frozen strawberries if fresh ones are unavailable, although fresh berries provide the best flavor and texture.

What is the best cream for whipping?

I always use heavy whipping cream because it creates a stable and fluffy topping.

Can I freeze the shortcakes?

Yes. I freeze the baked shortcakes in an airtight container for up to 2 months and thaw them before reheating.

Why are my shortcakes dense?

I avoid overmixing the dough because gentle mixing helps keep the shortcakes light and tender.

Conclusion

I always enjoy making Strawberry Shortcake because it is a simple dessert that delivers fresh flavors and beautiful presentation with very little effort. The combination of buttery shortcakes, sweet strawberries, and homemade whipped cream makes it a classic treat that I am happy to serve for family dinners, celebrations, or casual summer afternoons.

Strawberry Shortcake

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This classic Strawberry Shortcake features tender homemade shortcakes layered with sweet, juicy strawberries and fluffy whipped cream. It is a light, refreshing dessert that’s perfect for spring, summer, or any special occasion.

• Author: Laura
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 50 minutes
• Yield: 6 servings
• Category: Dessert
• Method: Bake
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 4 cups fresh strawberries, sliced
• 1/4 cup granulated sugar (for strawberries)
• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1/4 tsp baking soda
• 2 tbsp granulated sugar (for shortcakes)
• 1/2 tsp salt
• 1 1/4 cups heavy cream (for shortcakes)
• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

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Instructions

1. Slice the strawberries, toss them with the granulated sugar, and let them rest for at least 30 minutes until they release their juices.
2. Preheat the oven to 400°F (200°C).
3. In a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.
4. Stir in the heavy cream just until a soft dough forms. Do not overmix.
5. Shape the dough into biscuits or press it into a baking pan, depending on your preferred presentation.
6. Bake for 18–20 minutes, or until the shortcakes are golden brown.
7. Allow the shortcakes to cool slightly, then slice them in half.
8. Whip the heavy whipping cream with the powdered sugar and vanilla extract until soft peaks form.
9. Assemble by layering the shortcakes with strawberries, their juices, and whipped cream. Serve immediately.

Notes

• Fresh strawberries provide the best flavor and texture, but frozen strawberries can be used if needed.
• Add lemon zest to the whipped cream for a bright citrus flavor.
• Blueberries, raspberries, or peaches make excellent seasonal substitutions.
• Store shortcakes, strawberries, and whipped cream separately for best results.
• Freeze baked shortcakes for up to 2 months and reheat before serving.

Nutrition

• Serving Size: 1 shortcake
• Calories: 420 kcal
• Sugar: 24 g
• Sodium: 340 mg
• Fat: 24 g
• Saturated Fat: 15 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.5 g
• Carbohydrates: 46 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 75 mg