Strawberry Shortcake

A classic and timeless dessert, Strawberry Shortcake features layers of fluffy, tender shortcake biscuits, sweet macerated strawberries, and freshly whipped cream. Perfect for spring and summer gatherings, this delightful treat is both simple to prepare and bursting with natural flavor.

Why You’ll Love This Recipe

Strawberry Shortcake is a dessert that perfectly balances texture and flavor. The buttery shortcakes provide a tender, crumbly base that contrasts beautifully with juicy, sweet strawberries and soft clouds of whipped cream. It’s an ideal recipe for home bakers of any skill level and is a refreshing alternative to heavier desserts. This recipe is also incredibly versatile, allowing for simple adaptations to suit personal preferences or dietary needs.

Ingredients

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

• All-purpose flour

• Granulated sugar

• Baking powder

• Salt

• Unsalted butter (cold and cubed)

• Heavy cream

• Fresh strawberries (hulled and sliced)

• Additional sugar (for macerating the strawberries)

• Vanilla extract

• Heavy whipping cream (for the topping)

• Optional: lemon zest or mint leaves for garnish

Directions

1. Prepare the strawberries: In a medium bowl, combine sliced strawberries with sugar. Stir to coat and let sit at room temperature for at least 30 minutes to draw out their juices.

2. Make the shortcakes:

   • Preheat oven to 425°F (220°C).

   • In a large bowl, mix flour, sugar, baking powder, and salt.

   • Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

   • Gradually stir in the heavy cream until a dough forms.

   • Turn the dough onto a floured surface and gently knead a few times.

   • Pat into a ¾-inch thick round and cut out shortcakes using a biscuit cutter.

   • Place on a baking sheet lined with parchment paper and bake for 12–15 minutes or until golden brown.

   • Let cool on a wire rack.

3. Whip the cream: In a chilled bowl, whip heavy cream and vanilla extract until soft peaks form.

4. Assemble the shortcakes:

   • Slice each shortcake in half horizontally.

   • Spoon strawberries and their juices over the bottom half.

   • Top with whipped cream and place the other half of the biscuit on top.

   • Garnish if desired and serve immediately.

Servings and timing

This recipe yields approximately 6 servings.
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes (plus 30 minutes for macerating the strawberries)

Variations

• Angel Food Cake Base: Replace the shortcake biscuits with slices of angel food cake for a lighter texture.

• Chocolate Strawberry Shortcake: Add cocoa powder to the shortcake dough or drizzle with chocolate sauce.

• Gluten-Free: Use a gluten-free flour blend to make this dessert suitable for gluten-sensitive individuals.

• Vegan Option: Use plant-based butter and non-dairy cream alternatives to make a vegan version.

• Berries Mix: Mix in blueberries, raspberries, or blackberries with the strawberries for a mixed berry shortcake.

Storage/reheating

Strawberry shortcake is best enjoyed fresh. However, you can store the components separately:

• Shortcakes: Store at room temperature in an airtight container for up to 2 days or freeze for up to 1 month.

• Strawberries: Refrigerate macerated strawberries in a sealed container for up to 2 days.

• Whipped Cream: Store whipped cream in the refrigerator for up to 24 hours; re-whip if it separates.

• Reheating Shortcakes: Rewarm in a 300°F (150°C) oven for 5–7 minutes to refresh their texture before serving.

FAQs

How do I keep the shortcakes from getting soggy?

Assemble the dessert just before serving. Keeping the components separate until ready to eat preserves the texture of the biscuits.

Can I make the shortcakes ahead of time?

Yes, you can bake the shortcakes up to 2 days in advance. Store them in an airtight container and reheat slightly before serving.

Is it necessary to macerate the strawberries?

Macerating draws out the natural juices and enhances the flavor, making the dessert more cohesive. It’s highly recommended.

Can I use frozen strawberries?

Fresh strawberries are best for texture and flavor, but thawed frozen strawberries can be used in a pinch. They may produce more juice.

What’s the best way to cut the butter into the flour?

Use a pastry cutter, two knives, or your fingertips. The goal is to distribute the butter without melting it, which helps create a flaky texture.

Can I use store-bought whipped cream?

Yes, although freshly whipped cream offers a superior texture and flavor, store-bought is acceptable for convenience.

How do I know when the shortcakes are done baking?

They should be golden brown on top and firm to the touch. Insert a toothpick into the center; it should come out clean.

Can I sweeten the whipped cream?

Yes, add a tablespoon or two of sugar and a splash of vanilla extract while whipping for added sweetness and flavor.

Is there a substitute for heavy cream in the dough?

You can use whole milk or half-and-half, though the texture will be slightly less rich and tender.

Can I use biscuit mix instead?

Yes, using a pre-made biscuit mix is a quick shortcut. Follow the package instructions and adjust for sweetness if needed.

Conclusion

Strawberry Shortcake is a beloved dessert that blends the freshness of ripe berries with the indulgence of cream and buttery shortcake. Easy to make and universally loved, it’s a perfect choice for entertaining or a casual family treat. With its adaptability and crowd-pleasing flavors, this recipe will quickly become a staple in your dessert repertoire.