Classic Strawberry Shortcake

timeless dessert that perfectly balances sweet, buttery shortcake biscuits with juicy, macerated strawberries and fluffy whipped cream—this Classic Strawberry Shortcake is a treat for all occasions. Whether you’re celebrating a summer gathering or simply craving something sweet and satisfying, this dessert delivers a nostalgic and delightful experience.

Why You’ll Love This Recipe

This recipe for Classic Strawberry Shortcake is the ideal combination of taste, texture, and ease. The shortcakes are tender with a slightly crisp exterior, providing a wonderful contrast to the soft, sweet strawberries and rich whipped cream. It’s a visually beautiful dessert that’s also incredibly simple to prepare, using ingredients you likely already have at home. The recipe is perfect for summer when strawberries are at their peak, yet versatile enough to enjoy year-round.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Fresh strawberries

• Granulated sugar

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter (cold and cut into cubes)

• Heavy cream

• Vanilla extract

• Powdered sugar (for whipped cream)

Directions

1. Prepare the strawberries: Slice the strawberries and mix them with granulated sugar in a bowl. Let them sit for at least 30 minutes to macerate, releasing their juices.

2. Make the shortcakes: In a large bowl, whisk together flour, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs.

3. Add cream: Stir in heavy cream just until the dough comes together. Do not overmix.

4. Shape and bake: Turn the dough out onto a floured surface and gently pat it to about 1-inch thickness. Cut into rounds using a biscuit cutter. Place on a baking sheet and bake in a preheated oven at 425°F (220°C) for about 12–15 minutes or until golden brown. Let cool.

5. Whip the cream: In a mixing bowl, beat heavy cream with powdered sugar and vanilla extract until soft peaks form.

6. Assemble: Slice each shortcake in half horizontally. Spoon the macerated strawberries over the bottom half, add a dollop of whipped cream, then top with the other half of the shortcake. Add more strawberries and cream on top if desired.

Servings and timing

Servings: 6
Prep Time: 20 minutes
Cook Time: 15 minutes
Additional Time (for macerating): 30 minutes
Total Time: Approximately 1 hour 5 minutes

Variations

• Lemon Shortcake: Add lemon zest to the shortcake dough for a refreshing citrus note.

• Berry Medley: Use a mix of strawberries, blueberries, and raspberries for a more colorful and tangy variation.

• Chocolate Twist: Drizzle with melted chocolate or add cocoa powder to the biscuit dough for a richer dessert.

• Gluten-Free Option: Substitute a gluten-free all-purpose flour blend to make the dessert suitable for gluten-intolerant guests.

• Vegan Version: Use plant-based butter and cream alternatives, and a non-dairy milk with vinegar to mimic buttermilk texture.

Storage/Reheating

Shortcakes are best enjoyed fresh, but they can be stored separately for later use:

• Shortcakes: Store baked shortcakes in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month. Reheat in the oven at 300°F (150°C) for about 5 minutes.

• Strawberries: Keep macerated strawberries in an airtight container in the refrigerator for up to 2 days.

• Whipped Cream: Store in the refrigerator for up to 24 hours. Whisk briefly before serving to restore texture.

• Assembled Shortcakes: Best served immediately; otherwise, the shortcake may become soggy.

FAQs

How do I prevent the shortcakes from becoming too dense?

Avoid overmixing the dough and make sure your butter is cold. These steps help keep the shortcakes light and tender.

Can I use frozen strawberries?

Yes, but fresh strawberries offer better texture and flavor. If using frozen, thaw them completely and drain excess liquid before macerating.

Is it possible to make the shortcakes ahead of time?

Yes, you can bake the shortcakes a day ahead. Store them in an airtight container and reheat briefly before assembling.

What can I use instead of heavy cream for the topping?

You may use whipped coconut cream or a store-bought whipped topping as a substitute.

Can I use self-rising flour?

If you use self-rising flour, omit the baking powder and salt from the recipe.

How do I know when the shortcakes are done baking?

They should be golden brown on top and firm to the touch. A toothpick inserted in the center should come out clean.

Why do my shortcakes spread too much in the oven?

If the butter in the dough becomes too warm before baking, the shortcakes may spread. Keep the dough cold before placing it in the oven.

Can I sweeten the whipped cream more?

Yes, adjust the powdered sugar to your preference for sweetness.

Are there low-sugar options?

You can reduce the sugar in the strawberries and use unsweetened whipped cream if desired.

Can I make mini versions of this recipe?

Absolutely. Use a smaller biscuit cutter and reduce the baking time slightly to make bite-sized shortcakes.

Conclusion

Classic Strawberry Shortcake is an enduring favorite for good reason—it’s simple to prepare, visually stunning, and endlessly customizable. With buttery shortcakes, juicy berries, and luscious cream, every bite offers a delightful contrast of textures and flavors. Whether served at a formal gathering or as a casual summer treat, this dessert is sure to impress and satisfy.