Advertisements

Classic Strawberry Shortcake

Advertisements

Classic Strawberry Shortcake

WANT TO SAVE THIS RECIPE?

Advertisements

There’s nothing quite like a homemade Strawberry Shortcake—a timeless dessert that perfectly captures the taste of summer. With buttery, flaky shortcakes, juicy fresh strawberries, and fluffy whipped cream, every bite feels light, sweet, and irresistibly fresh. This easy recipe brings back nostalgic memories of warm afternoons, picnics, and family gatherings. Whether you’re serving it for a summer celebration or a casual weekend treat, this classic strawberry shortcake will make everyone come back for seconds.

Advertisements

Why You’ll Love This Recipe

This classic strawberry shortcake recipe is simple, elegant, and bursting with homemade goodness. Here’s what makes it a must-try:

  • Made from scratch: Tender shortcakes baked to perfection with fresh, quality ingredients.
  • Sweet and fresh flavor: Juicy strawberries bring natural sweetness—no artificial flavoring needed.
  • Versatile dessert: Perfect for spring and summer gatherings, brunches, or birthdays.
  • Customizable: Easily adjust sweetness or use other fruits like peaches or blueberries.
  • Crowd favorite: A beautiful, impressive dessert that looks as good as it tastes.

Ingredients Breakdown

Let’s take a closer look at what makes each ingredient so essential in creating the perfect balance of flavor and texture:

Advertisements

  • All-purpose flour: The base for light, tender shortcakes with a flaky texture.
  • Granulated sugar: Adds just enough sweetness without overpowering the strawberries.
  • Baking powder: Helps the shortcakes rise beautifully, creating that perfect biscuit-like lift.
  • Salt: Balances sweetness and enhances overall flavor.
  • Unsalted butter: Cold butter is the secret to a flaky, buttery shortcake—similar to a scone or biscuit.
  • Heavy cream: Adds richness and moisture to the dough while keeping it soft and tender.
  • Vanilla extract: A touch of warmth that complements the fresh strawberries perfectly.
  • Fresh strawberries: The star of the show—juicy, sweet, and full of summer flavor.
  • Powdered sugar: Used to macerate the strawberries and sweeten the whipped cream.
  • Whipped cream ingredients (heavy cream, powdered sugar, vanilla): Create the soft, airy topping that completes this dessert.

Tips and Tricks for Perfect Shortcakes

  1. Keep the butter cold: Cold butter is key for flaky shortcakes. Work quickly to prevent it from melting before baking.
  2. Don’t overmix: Mix the dough just until it comes together to avoid tough shortcakes.
  3. Use fresh, ripe strawberries: They add natural sweetness and juicy flavor.
  4. Chill your mixing bowl for whipped cream: Cold equipment helps the cream whip faster and stay stable.
  5. Brush with cream before baking: This gives your shortcakes a golden, glossy finish.
  6. Serve immediately: For the best texture, assemble the shortcakes just before serving.

Variations and Customizations

Want to give your shortcake a unique twist? Try these delicious variations:

  • Berry Medley Shortcake: Use a mix of strawberries, blueberries, and raspberries for a colorful dessert.
  • Lemon Shortcake: Add a teaspoon of lemon zest to the dough for a fresh citrus note.
  • Chocolate Drizzle: Drizzle melted chocolate or chocolate ganache over the top for extra indulgence.
  • Vanilla Ice Cream Swap: Instead of whipped cream, top with a scoop of vanilla ice cream.
  • Gluten-Free Version: Substitute all-purpose flour with a high-quality gluten-free baking blend.

Pairing Suggestions

Pair this strawberry shortcake with one of these delightful sides or drinks for a complete dessert experience:

  • Fresh lemonade or iced tea for a refreshing summer combination.
  • Champagne or sparkling wine for an elegant dinner dessert.
  • Hot coffee or latte to balance the sweetness with warmth.
  • Homemade fruit salad for a lighter, fruity spread.

Storage Instructions

If you plan to make the shortcakes ahead or store leftovers, follow these simple storage tips:

  • Shortcakes: Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat briefly in the oven for that fresh-baked taste.
  • Strawberries: Keep in the refrigerator for up to 24 hours. Drain excess juice before serving again.
  • Whipped Cream: Best used the same day, but can be refrigerated for up to 1 day. Re-whip lightly before serving.

Popular Questions

Can I make the shortcakes in advance?

Yes! You can bake the shortcakes a day ahead. Store them in an airtight container and reheat slightly before assembling.

What’s the best way to slice the shortcakes?

Use a serrated knife to gently slice them in half once cooled. This helps maintain their delicate texture.

Can I use frozen strawberries?

Fresh is best, but if you use frozen strawberries, thaw them first and drain any excess liquid.

How can I make this recipe lighter?

Use half-and-half instead of heavy cream and reduce the sugar slightly. The result will still be delicious but lighter in calories.

Classic Strawberry Shortcake
Caroline

Classic Strawberry Shortcake

Fluffy, buttery shortcakes layered with sweet macerated strawberries and homemade whipped cream — this timeless dessert is a summer favorite and perfect for gatherings or afternoon tea.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 shortcakes
Course: Dessert
Cuisine: American, Classic
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, cold and cubed
  • 3/4 cup heavy cream, plus extra for brushing
  • 1 tsp vanilla extract
  • 1 lb fresh strawberries, hulled and sliced
  • 1/4 cup powdered sugar (for strawberries)
  • 1 cup heavy cream (for whipped cream)
  • 1 tbsp powdered sugar (for whipped cream)
  • 1 tsp vanilla extract (for whipped cream)

Equipment

  • large mixing bowl
  • pastry cutter or fork
  • Rolling pin and biscuit cutter (or glass)
  • Baking sheet lined with parchment paper
  • electric mixer or whisk
  • Serrated knife

Method
 

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large bowl, combine flour, sugar, baking powder, and salt.
  3. Add cold butter cubes and cut into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  4. Pour in heavy cream and vanilla extract. Stir gently until the dough comes together—do not overmix.
  5. Turn dough onto a lightly floured surface and pat into a 1-inch thick rectangle. Cut into rounds using a biscuit cutter or glass.
  6. Place shortcakes on the prepared baking sheet and brush tops with a little cream.
  7. Bake for 12–15 minutes, or until golden brown. Let cool slightly on a wire rack.
  8. Mix sliced strawberries with powdered sugar and let sit for 10–15 minutes to release their juices.
  9. In a bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form. Avoid overbeating.
  10. Slice each shortcake in half. Spoon strawberries and juice over the bottom half, add whipped cream, and top with the other half. Serve immediately.

Notes

  • You can bake the shortcakes ahead and store them in an airtight container for up to 2 days.
  • Substitute whipped cream with vanilla ice cream for a fun twist.
  • Best served fresh for that classic warm-and-cool contrast.

WANT TO SAVE THIS RECIPE?

Advertisements

Leave a Comment

Recipe Rating