If you’re looking for a dessert that’s simple, nostalgic, and full of fresh flavor, strawberry shortcake is the perfect choice. With layers of buttery shortcake, juicy macerated strawberries, and fluffy whipped cream, it’s a celebration of summer in every bite. Whether served at a backyard gathering, holiday, or Sunday dinner, this iconic American dessert never goes out of style.
Why You Will Love This Strawberry Shortcake Recipe
-
Fresh and Flavorful – Juicy strawberries and whipped cream shine.
-
Perfectly Balanced – Not too sweet, with buttery, flaky biscuits.
-
Easy to Customize – Change the base, fruit, or toppings.
-
Beautiful Presentation – Always a show-stopping dessert.
-
Make-Ahead Friendly – Prep components in advance.
What Is Strawberry Shortcake?
Strawberry shortcake is a dessert made with sweet biscuits or sponge cake layered with sugared strawberries and whipped cream. It originated in the United States in the 1800s and quickly became a favorite thanks to its simple preparation and delicious flavor. The biscuit-style version is the most traditional and widely loved.
Ingredients List
For the Strawberries:
-
1½ pounds fresh strawberries, hulled and sliced
-
⅓ to ½ cup granulated sugar (adjust to taste)
-
1 tsp lemon juice (optional, to brighten flavor)
For the Shortcake Biscuits:
-
2 cups all-purpose flour
-
¼ cup granulated sugar
-
1 tbsp baking powder
-
½ tsp salt
-
½ cup unsalted butter, cold and cubed
-
⅔ cup heavy cream (plus more for brushing)
-
1 egg
-
1 tsp vanilla extract
-
Coarse sugar for sprinkling (optional)
For the Whippeds Cream:
-
1 cup heavy whipping cream
-
2 tbsp powdered sugar
-
1 tsp vanilla extract
Timing & Servings
-
Prep Time: 25 minutes
-
Cook Time: 15–18 minutes
-
Total Time: 45 minutes
-
Servings: 6–8 shortcakes
Step-by-Step: How to Make Strawberry Shortcake from Scratch
Step 1: Macerate the Strawberries
-
In a mixing bowl, combine sliced strawberries with sugar and lemon juice.
-
Stir well and let sit for at least 30 minutes. This draws out juices and softens the fruit.
Step 2: Make the Shortcake Dough
-
Preheat the oven to 425°F (220°C).
-
In a large bowl, whisk together flour, sugar, baking powder, and salt.
-
Cut in cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
-
In a separate bowl, whisk cream, egg, and vanilla. Add to dry ingredients and mix until just combined.
-
Turn the dough onto a floured surface and gently pat into a 1-inch thick rectangle.
-
Use a biscuit cutter to cut out rounds, reshaping scraps as needed.
-
Place biscuits on a baking sheet, brush with cream, and sprinkle with coarse sugar.
Step 3: Bake the Biscuits
-
Bake for 15–18 minutes or until golden brown on top.
-
Let cool on a wire rack before assembling.
Step 4: Whip the Cream
-
In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
-
Keep refrigerated until ready to use.
Step 5: Assemble the Strawberry Shortcakes
-
Split biscuits in half horizontally.
-
Spoon strawberries and their juices over the bottom half.
-
Add a generous dollop of whipped cream.
-
Top with the other biscuit half and a little more cream or berries, if desired.
Tips for the Best Strawberry Shortcake
1. Use Cold Butter
Cold butter in the biscuit dough creates flaky layers. Don’t overmix.
2. Macerate the Strawberries Long Enough
At least 30 minutes allows enough time for the berries to release their juices.
3. Don’t Overbake the Biscuits
Watch carefully toward the end of baking. Overbaking can make the biscuits dry.
4. Use Fresh, Ripe Strawberries
They should be red, fragrant, and juicy for the best flavor.
5. Whip the Cream Just Right
Overwhipping can make it grainy. Aim for soft to medium peaks for a light texture.
Popular Variations of Strawberry Shortcake
1. Sponge Cake Base
Instead of biscuits, use rounds of sponge cake or angel food cake for a lighter texture.
2. Pound Cake Shortcake
Thick slices of buttery pound cake make a rich and indulgent variation.
3. Chocolate Strawberry Shortcake
Add cocoa powder to the biscuit dough or use chocolate cake as a base.
4. Gluten-Free Strawberry Shortcake
Use a gluten-free flour blend and adjust liquid as needed.
5. Strawberry Shortcake Trifle
Layer biscuit chunks, strawberries, and whipped cream in a trifle dish or jars.
Make-Ahead and Storage Tips
Can I Make Strawberry Shortcake Ahead of Time?
Yes—prep each component separately and assemble just before serving.
-
Biscuits: Bake and store in an airtight container for up to 2 days.
-
Strawberries: Macerate and store in the fridge for 1 day.
-
Whipped Cream: Whip fresh or use stabilized whipped cream to hold longer.
Freezing Biscuits
Bake and cool completely, then freeze for up to 2 months. Reheat in the oven at 350°F before serving.
What to Serve with Strawberry Shortcake
-
Iced coffee or cold brew
-
Rosé or sparkling wine
-
Mint tea or lemonade
-
Vanilla ice cream (for extra indulgence)
-
Fresh mint or basil for garnish
Fun Presentation Ideas
-
Individual mini shortcakes using smaller biscuit cutters.
-
Strawberry shortcake skewers for parties—layer fruit, shortcake cubes, and cream.
-
Mason jar shortcakes for picnics or portable desserts.
-
Layered cake version for birthdays or special occasions.
Strawberry Shortcake with a Twist
Balsamic Strawberries
Add a splash of balsamic vinegar when macerating for extra depth and tanginess.
Lemon Shortcake
Add lemon zest to the biscuit dough and whipped cream for a bright, citrusy kick.
Herb-Infused Cream
Steep basil or mint in the cream before whipping for a subtle herbal note.
Nutrition (Approx. per Serving)
-
Calories: 350–400
-
Carbohydrates: 45g
-
Protein: 5g
-
Fat: 20g
-
Fiber: 2g
-
Sugar: 18g
Nutrition will vary based on portion size and specific ingredients used.
FAQs
Q1: Can I use frozen strawberries?
Yes, but thaw and drain them first. Macerate as usual, but expect less firmness and texture.
Q2: Can I make shortcake without eggs?
Yes—replace the egg in the dough with ¼ cup more cream or a plant-based alternative.
Q3: Can I use whipped topping instead of whipped cream?
You can, but real whipped cream offers a fresher, richer taste.
Q4: What’s the difference between shortcake and biscuits?
Shortcake is slightly sweeter and more tender than traditional biscuits, often enriched with egg and sugar.
Q5: How do I keep biscuits from spreading too much?
Keep ingredients cold, avoid overmixing, and chill the shaped dough if needed before baking.
Conclusion
Strawberry shortcake is a timeless dessert that’s equal parts rustic and elegant. With just a few fresh ingredients and a little care, you can create a dish that tastes like summer sunshine on a plate. Whether you make the classic biscuit version or try a creative twist, this dessert is sure to become a favorite at your table.
So gather your strawberries, whip your cream, and get ready to fall in love with this all-American classic. Once you make strawberry shortcake from scratch, you’ll never want store-bought again.