Classic Strawberry Shortcake is a sweet and simple dessert that’s perfect for any time of year but especially shines in the summer when strawberries are at their juiciest. It features soft, fluffy shortcakes layered with fresh, sliced strawberries and topped with a generous dollop of whipped cream. The combination of buttery biscuits, sweet fruit, and creamy topping makes every bite delightful.
I love making this dessert because it’s easy to put together, yet it never fails to impress my family and friends. One of my favorite things to do is macerate the strawberries with a bit of sugar beforehand to bring out their natural sweetness. It’s such a small step, but it really makes the strawberries juicy and flavorful, adding a nice contrast to the tender shortcakes.
Whenever I serve Classic Strawberry Shortcake, I usually make individual portions so everyone gets their own personal treat. Sometimes I’ll add a little fresh mint on top for color and a mild fresh flavor. It’s one of those desserts that brings back happy memories of backyard picnics and summer days spent with loved ones. I hope you enjoy it as much as I do!
Key Ingredients & Substitutions
All-purpose flour: This gives the shortcakes their tender and crumbly texture. You can substitute with gluten-free flour blends if you want a gluten-free dessert.
Cold unsalted butter: Using cold butter is important to achieve a flaky biscuit texture. Avoid melted butter here. If you prefer, you can try using a non-dairy butter substitute for a dairy-free option.
Milk or buttermilk: Buttermilk makes the shortcakes extra tender and slight tangy. If you don’t have buttermilk, mix milk with a teaspoon of lemon juice or vinegar and let it sit for 5 minutes.
Fresh strawberries: Use ripe, sweet strawberries for the best flavor. If fresh are not available, thawed frozen strawberries can work, but drain excess liquid to avoid sogginess.
Heavy whipping cream: This is whipped to make the light and creamy topping. You can use coconut cream as a dairy-free alternative for a similar texture.
How Do You Make the Shortcakes Tender and Flaky?
The key to tender shortcakes is to handle the dough gently and keep the butter cold. Here’s what works for me:
- Cut cold butter into dry ingredients quickly until the mixture looks like coarse crumbs. Small bits of butter create flaky layers.
- Stir in the milk and vanilla just until combined. Don’t overmix because that develops gluten, making the shortcake tough.
- Pat the dough gently to about 1-inch thick—avoid rolling it out as rolling compresses the dough.
- Use a sharp biscuit cutter without twisting it. Twisting seals the edges and prevents the shortcakes from rising properly.
- Bake until golden brown and let them cool slightly to firm up before slicing for assembly. This keeps them from crumbling when you add the filling.
Equipment You’ll Need
- Mixing bowls – I use a large bowl for the dough and a smaller one for whipping cream; they make mixing easy and mess-free.
- Pastry cutter or fork – helps cut cold butter into the dry ingredients without melting it, which keeps the biscuits flaky.
- Biscuit cutter or round cookie cutter – creates perfectly round shortcakes that bake evenly and look nice.
- Baking sheet – a flat surface for baking the shortcakes; I line mine with parchment paper to prevent sticking.
- Whisk or hand mixer – makes whipping cream simple and quick, giving you fluffy topping every time.
- Sharp knife or serrated bread knife – for slicing the shortcakes and strawberries easily without squishing them.
Flavor Variations & Add-Ins
- Try adding a touch of lemon zest or vanilla extract to the shortcake dough for extra flavor that complements the strawberries.
- Use mixed berries like blueberries or raspberries along with strawberries for a colorful, tangy twist.
- Stir in chopped mint or basil into the strawberries before macerating to add a fresh, herbal note.
- Fold some chopped nuts or toasted coconut into the whipped cream for added crunch and flavor.
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 cold unsalted butter, cut into small pieces
- 2/3 cup whole milk (or buttermilk)
- 1 teaspoon vanilla extract
For the Strawberries:
- 1 pound fresh strawberries, sliced
- 1/4 cup granulated sugar (for macerating strawberries)
For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Time Needed:
This recipe takes about 10 minutes to prepare, 12-15 minutes to bake the shortcakes, plus 20 minutes to macerate the strawberries. All together, plan for about 45 minutes to an hour from start to finish.
Step-by-Step Instructions:
1. 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, sugar, baking powder, and salt. Use a pastry cutter or your fingers to cut the cold butter into the dry ingredients until the mixture looks like coarse crumbs. Add the milk and vanilla extract, stirring just until the dough begins to come together—don’t overmix! Turn the dough onto a floured surface and gently pat it into a 1-inch thick layer. Use a biscuit cutter about 3 inches wide to cut out your shortcakes and place them on the baking sheet.
2. Bake and Prepare Strawberries:
Bake the shortcakes for 12-15 minutes or until they’re golden brown on top. While they bake, combine the sliced strawberries and 1/4 cup sugar in a bowl. Let the strawberries sit for at least 20 minutes; this helps them release their natural juices and become wonderfully sweet.
3. Whip the Cream and Assemble:
In a chilled bowl, whip together the heavy cream, powdered sugar, and vanilla extract until soft peaks form. When the shortcakes are cool enough to handle, slice each one in half horizontally. Spread a generous layer of whipped cream on the bottom half, then add a spoonful of the juicy strawberries. Place the top half of the shortcake on and repeat with more whipped cream and strawberries. Drizzle with strawberry juices and garnish with a whole strawberry on top if you like. Serve immediately and enjoy!
Can I Use Frozen Strawberries for This Recipe?
Yes, you can use frozen strawberries, but make sure to thaw them completely and drain any excess liquid before using. This helps prevent the shortcakes from becoming soggy.
How Do I Store Leftover Shortcakes?
Store leftover shortcakes and whipped cream separately in airtight containers in the fridge for up to 2 days. Assemble just before serving to keep everything fresh and avoid sogginess.
Can I Make the Shortcakes Ahead of Time?
Absolutely! You can bake the shortcakes earlier in the day and keep them at room temperature or lightly warm them before serving. Add fresh strawberries and whipped cream just before enjoying.
What Can I Use Instead of Heavy Cream for Whipping?
If you want a dairy-free alternative, chilled coconut cream works great for whipping and adds a subtly sweet flavor that pairs well with strawberries.
