There is something so timeless about a strawberry shortcake. Soft, buttery layers, sweet juicy strawberries, and clouds of whipped cream come together in the most comforting way.
This Classic Strawberry Shortcake is one of those desserts that feels simple but truly special. I love making it when strawberries are at their peak, because the flavor is just so fresh and naturally sweet. It is light, tender, and perfect for sharing. Let's get baking!
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Why You'll Love This Recipe
- Light, fluffy, and buttery shortcake layers
- Fresh strawberries that taste bright and sweet
- Soft whipped cream that melts into every bite
- Perfect for spring and summer gatherings
- Easy to make with simple ingredients
- A beautiful, classic dessert everyone loves
Ingredients
For the Strawberries
- 1 ½ pounds fresh strawberries, sliced
- ⅓ cup granulated sugar
For the Shortcake
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter, cubed
- ⅔ cup heavy cream
- 1 teaspoon vanilla extract
For the Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Ingredient Notes & Substitutions
I have made this recipe many times, and a few small details really make it shine.
- Strawberries: Use ripe, fragrant berries for the best flavor. The juices they release are pure gold.
- Cold butter: This is key for tender, flaky shortcakes.
- Heavy cream: Adds richness to both the dough and the whipped topping.
If strawberries are not in season, you can mix in other berries like raspberries or blueberries.
Instructions
- Prepare the strawberries
In a bowl, toss sliced strawberries with sugar. Let them sit for at least 30 minutes until they become juicy and syrupy. - Preheat the oven
Set your oven to 400°F and line a baking sheet with parchment paper. - Mix the dry ingredients
In a large bowl, whisk together flour, sugar, baking powder, and salt. - Cut in the butter
Add the cold butter and work it into the flour mixture until it resembles coarse crumbs.
- Add the cream
Stir in heavy cream and vanilla until a soft dough forms. - Shape the shortcakes
Turn the dough onto a floured surface, gently pat it out, and cut into rounds. - Bake
Place on the baking sheet and bake for 15 to 18 minutes, until golden on top.
- Make the whipped cream
Beat heavy cream, powdered sugar, and vanilla until soft peaks form. - Assemble the shortcakes
Slice each shortcake in half. Spoon strawberries over the bottom half, add whipped cream, then place the top on and add more cream and berries.
Pro Tips for Success
- Do not overwork the dough to keep the texture light
- Keep butter cold for the best flaky layers
- Let strawberries sit long enough to release their juices
- Bake until just golden for a tender crumb
- Assemble just before serving for the best texture
Storage and Reheating
- Store shortcakes at room temperature for up to 2 days
- Refrigerate strawberries and whipped cream separately
- Assemble fresh when ready to serve
Make Ahead & Freezing
- Bake shortcakes ahead and freeze for up to 2 months
- Thaw at room temperature before serving
- Prepare strawberries a few hours in advance
Tips and Variations
- Add lemon zest to the dough for a fresh twist
- Use whipped mascarpone for a richer topping
- Try mixed berries for a colorful version
- Drizzle with honey for extra sweetness
- Make mini shortcakes for individual servings
FAQs
Yes, but homemade shortcakes give the best flavor and texture.
Assemble just before serving.
Fresh is best, but thawed frozen berries can work in a pinch.
📖 Recipe
Classic Strawberry Shortcake
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A timeless summer dessert featuring tender buttermilk biscuits, juicy macerated strawberries, and pillowy whipped cream. Perfect for picnics, BBQs, or a sweet ending to weeknight dinners.
Ingredients
- 6-7 cups fresh juicy strawberries, quartered
- ¼ cup + 2 tablespoons granulated sugar, divided
- 1 teaspoon pure vanilla extract
- 1 cup heavy cream
- 2 ¾ cups all-purpose flour
- ¼ cup granulated sugar
- 4 teaspoons aluminum-free baking powder
- ½ teaspoon baking soda
- 1 teaspoon fine sea salt
- ¾ cup cold unsalted butter, cut into small cubes
- 1 cup cold buttermilk
- 2 tablespoons heavy cream, for brushing
- Coarse sugar, for topping
Instructions
- Toss the strawberries with ¼ cup sugar and refrigerate for at least 30 minutes.
- Preheat the oven to 400°F (204°C).
- In a large bowl, mix the flour, ¼ cup sugar, baking powder, baking soda, and salt.
- Cut in the cold butter until the mixture is crumbly.
- Fold in the buttermilk and shape the dough with folds for flaky layers.
- Cut the biscuits and place them on a baking sheet.
- Brush the tops with 2 tablespoons heavy cream and sprinkle with coarse sugar.
- Bake for 18-22 minutes, until golden.
- Beat the heavy cream with 2 tablespoons sugar and vanilla extract until soft peaks form.
- Slice the biscuits and layer with strawberries and whipped cream.
Notes
For a buttermilk swap, combine 1 cup milk with 2 teaspoons lemon juice. Biscuits keep for 3 days at room temperature. For a gluten-free version, use 1:1 gluten-free flour and add ½ teaspoon xanthan gum. Press straight down when cutting biscuits to ensure even rising.
Serving Suggestions
This dessert is perfect for so many occasions.
- Serve at summer gatherings or picnics
- Pair with iced tea or lemonade
- Add a scoop of vanilla ice cream for an extra treat
It is one of those desserts that feels light, fresh, and completely satisfying.
Nutrition & Notes
- Yield: 6 servings
- Total Time: 45 minutes
I have made this for family dinners and weekend treats, and it always brings smiles. The combination of soft cake, juicy berries, and whipped cream is just pure comfort.
Reader Reviews or Testimonials
"The shortcakes were so soft and buttery. Perfect with the strawberries."
"This tasted like summer on a plate. So fresh and delicious."
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