Classic Strawberry Shortcake

Classic Strawberry Shortcake is a timeless dessert that features layers of sweet, juicy strawberries, fluffy whipped cream, and tender, buttery shortcakes. It’s a nostalgic treat that captures the essence of summer in every bite, perfect for gatherings, special occasions, or an indulgent afternoon dessert.

Why You’ll Love This Recipe

There’s a reason strawberry shortcake is a beloved classic. The combination of lightly sweetened biscuits, fresh macerated strawberries, and airy whipped cream is irresistible. It’s simple to prepare, uses fresh ingredients, and strikes the perfect balance between richness and freshness. Plus, you can make many components ahead of time, making it a great choice for entertaining.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the strawberries:

• Fresh strawberries, hulled and sliced
• Granulated sugar
• Optional: a splash of lemon juice or vanilla extract

For the shortcakes:

• All-purpose flour
• Baking powder
• Granulated sugar
• Salt
• Cold unsalted butter (cubed)
• Heavy cream
• Optional: egg wash and coarse sugar for topping

For the whipped cream:

• Heavy whipping cream
• Powdered sugar
• Vanilla extract

directions

1. Prepare the strawberries: Combine sliced strawberries with sugar in a bowl. Stir and let sit for at least 30 minutes to macerate and release their juices.
2. Make the shortcakes: Preheat oven to 425°F (220°C). In a bowl, mix flour, baking powder, sugar, and salt. Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.
3. Stir in heavy cream until dough just comes together. Turn out onto a floured surface and gently knead a few times.
4. Pat the dough into a ¾-inch thickness and cut into rounds using a biscuit cutter. Place on a baking sheet lined with parchment paper. Brush with cream or egg wash and sprinkle with coarse sugar if desired.
5. Bake for 12–15 minutes until golden brown. Let cool on a wire rack.
6. Whip the cream: In a chilled bowl, beat heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
7. Assemble: Split each shortcake in half. Spoon strawberries and juice over the bottom half, add whipped cream, then place the top half of the biscuit on top. Finish with more whipped cream and strawberries if desired.

Servings and timing

Makes 6 to 8 servings
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35–45 minutes (plus time to macerate strawberries)

Variations

• Make it mini: Use a smaller biscuit cutter for bite-sized individual servings.
• Berry mix: Add blueberries, raspberries, or blackberries for a colorful twist.
• Angel food version: Use slices of angel food cake or sponge cake instead of biscuits.
• Lemon shortcakes: Add lemon zest to the biscuit dough for a citrusy touch.
• Vegan version: Use plant-based butter, coconut cream, and dairy-free milk to adapt the recipe.

storage/reheating

Store leftover components separately for best results.

• Shortcakes: Keep in an airtight container at room temperature for up to 2 days or freeze for up to 2 months.
• Strawberries: Store in the fridge for up to 3 days.
• Whipped cream: Best made fresh, but can be stored in the refrigerator for 1 day.

To reheat shortcakes, warm them in a low oven (300°F) for 5–10 minutes before serving.

FAQs

Can I make the shortcakes ahead of time?

Yes, you can bake them a day ahead. Store at room temperature and reheat slightly before assembling.

What’s the difference between shortcake and regular cake?

Shortcake is a biscuit-like dough that’s less sweet and more crumbly than traditional cake, giving the dessert its unique texture.

Can I use frozen strawberries?

Fresh strawberries are best, but thawed frozen strawberries can work in a pinch—just drain excess liquid before using.

How do I keep the whipped cream from deflating?

Use cold tools and don’t overbeat. Stabilizing with a little powdered sugar helps it hold longer.

Can I use store-bought whipped cream?

Yes, but homemade whipped cream gives a fresher flavor and better texture.

Why do I need to macerate the strawberries?

Macerating draws out their natural juices and softens them, making them perfect for spooning over shortcakes.

What can I use instead of heavy cream in the dough?

You can try buttermilk or full-fat milk, but the texture may be slightly different.

Can I freeze the shortcakes?

Yes, freeze baked and cooled shortcakes in an airtight container or bag for up to 2 months.

How thick should I roll the dough for the shortcakes?

About ¾ inch thick is ideal to get nice rise and fluffiness.

Can I make this gluten-free?

Yes, use a 1:1 gluten-free baking flour blend and make sure your other ingredients are gluten-free as well.

Conclusion

Classic Strawberry Shortcake is a simple, elegant dessert that highlights the beauty of fresh ingredients. With flaky, buttery biscuits, juicy strawberries, and fluffy whipped cream, it’s a treat that never goes out of style. Whether you’re making it for a picnic, party, or just because, this recipe brings a little sweetness and nostalgia to the table.

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