Classic Strawberry Shortcake is such a delightful treat—soft, buttery shortcakes layered with sweet, juicy strawberries and fluffy whipped cream. It’s the perfect mix of crumbly, fruity, and creamy all in one bite. This dessert always feels like a special celebration, even if it’s just a regular day.
I love making this when strawberries are at their peak because their natural sweetness really shines through. A little sprinkle of sugar on the berries helps bring out the juice, making everything nice and juicy without being too sticky. I also like to let the shortcakes cool just enough so they stay tender but still hold up well under all the juicy strawberries and cream.
For me, nothing beats sitting down with a big plate of strawberry shortcake on a warm afternoon. It’s simple, fresh, and always a crowd-pleaser. Whether I share it with family or enjoy a quiet moment alone, this dessert never fails to brighten my day and make summer feel just a little sweeter.
Key Ingredients & Substitutions
Strawberries: Fresh, ripe strawberries make all the difference. If fresh ones aren’t in season, frozen thawed strawberries can work, but they’ll be softer and less sweet. Adding sugar helps draw out the natural juices.
Shortcake: Cold butter is key here for flaky, tender shortcakes. You can swap buttermilk for whole milk plus a splash of lemon juice if needed. Avoid overmixing the dough to keep them light.
Whipped Cream: Use heavy whipping cream for the best texture. For a dairy-free version, try coconut cream, but taste and texture will differ. Sweeten lightly so it balances with the strawberries.
How Do You Make Fluffy, Tender Shortcakes?
The secret to a great shortcake is handling the dough gently and keeping the butter cold:
- Mix dry ingredients well first for even leavening.
- Cut cold butter into the flour until the mixture looks like coarse crumbs; little pea-sized bits of butter help create flakiness.
- Add milk just until dough comes together; don’t overwork it or the shortcakes get tough.
- Pat the dough gently to an even thickness before cutting.
- Bake until golden, then cool slightly so they hold their shape but stay soft inside.
This method gives you shortcakes that are both crisp on the outside and tender inside—perfect with juicy berries and whipped cream!
Equipment You’ll Need
- Mixing bowls – I use them to combine ingredients and macerate the strawberries easily.
- Pastry cutter or forks – helps cut the cold butter into the dry ingredients without melting it.
- Measuring cups and spoons – ensure accurate measurements for consistent results.
- Baking sheet – a standard baking pan for baking the shortcakes until golden.
- Round biscuit cutter or glass – to cut out neat, uniform shortcakes.
- Whisk or hand mixer – for whipping cream until fluffy and soft peaks form.
- Wire rack – to cool the shortcakes slightly before assembling.
Flavor Variations & Add-Ins
- Use blueberries or raspberries instead of strawberries for different fruity flavors.
- Add a dash of cinnamon or vanilla extract to the shortcake dough for extra flavor.
- Mix chopped mint or basil into the strawberries for a fresh herbal twist.
- Top with a drizzle of chocolate or caramel sauce for a decadent variation.
Classic Strawberry Shortcake
Ingredients You’ll Need:
For the Shortcakes:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 2/3 cup whole milk or buttermilk
- 1 teaspoon vanilla extract (optional)
For the Strawberries:
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
For the Whipped Cream:
- 1 cup heavy whipping cream, chilled
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes for preparation, 12-15 minutes for baking the shortcakes, and at least 30 minutes for the strawberries to macerate. Overall, plan for about 1 hour from start to finish, including assembly.
Step-by-Step Instructions:
1. Prepare the Strawberries:
In a bowl, gently mix the sliced strawberries with 1/4 cup granulated sugar. Let the mixture sit at room temperature for at least 30 minutes. This helps the strawberries release their natural juices and become sweet and juicy.
2. Make the Shortcakes:
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt. Cut the cold butter into the flour mixture using a pastry cutter or your fingers until it looks like coarse crumbs.
Add the milk (and vanilla if using) and stir just until the dough comes together—be careful not to overmix! Turn the dough out onto a lightly floured surface and gently pat it to about 1-inch thickness. Use a 3-inch round biscuit cutter or a glass to cut out your shortcakes. Place them on your baking sheet, gather any leftover dough, pat it again, and cut more shortcakes.
Bake for 12-15 minutes, until the shortcakes are golden brown. Remove them from the oven and let them cool slightly on a wire rack.
3. Prepare the Whipped Cream and Assemble:
While the shortcakes are baking, whip the chilled heavy cream with powdered sugar and vanilla extract until soft peaks form. To assemble, slice each shortcake in half horizontally. Spoon a generous amount of whipped cream on the bottom half, followed by a layer of the syrupy strawberries with their juices.
Place the top half of the shortcake over the strawberries, then add more whipped cream and strawberries on top. Serve right away and enjoy this sweet and refreshing classic dessert!
Can I Use Frozen Strawberries for Strawberry Shortcake?
Yes, but make sure to thaw them completely and drain any excess liquid before using. Frozen strawberries tend to be softer and juicier, so they may make the shortcake a bit soggy if too much juice is left.
Can I Make the Shortcakes Ahead of Time?
Absolutely! You can bake the shortcakes up to a day in advance. Store them in an airtight container at room temperature and rewarm gently in the oven before serving for the best texture.
How Should I Store Leftover Strawberry Shortcake?
Because of the fresh strawberries and whipped cream, it’s best to eat leftover shortcake within a day. If storing, keep the components separate—store shortcakes at room temperature, strawberries and whipped cream in the fridge, then assemble just before serving.
What Can I Use Instead of Heavy Cream for Whipped Cream?
You can try coconut cream for a dairy-free alternative. Chill a can of full-fat coconut milk overnight, scoop out the thick cream, and whip it. The texture and flavor will be different but still delicious!
