If you are looking for a dessert that perfectly captures the sweet essence of summer with a touch of homemade charm, this Strawberry Shortcake Recipe is an absolute must-try. Bursting with juicy, fresh strawberries nestled atop tender, buttery shortcakes and crowned with fluffy whipped cream, this classic treat feels like a warm hug on a plate. It’s simple enough to whip up on a weeknight yet special enough to serve at a gathering, making it a timeless favorite that brings smiles every single time.
Ingredients You’ll Need
The beauty of this Strawberry Shortcake Recipe lies in its straightforward ingredients. Each one plays a crucial role: fresh strawberries provide vibrant color and juicy brightness, butter lends richness to the shortcakes, and heavy cream makes the topping decadently smooth and airy. Simple pantry staples come together to create a dessert that’s anything but ordinary.
- 1 lb fresh strawberries: Choose ripe, fragrant berries for the best flavor and natural sweetness.
- 2 cups all-purpose flour: The base for your shortcakes, giving structure and tenderness.
- 1 cup granulated sugar: Adds necessary sweetness to both the shortcakes and berries.
- 1 tbsp baking powder: Helps your shortcakes rise and become delightfully fluffy.
- 1/2 tsp salt: Enhances all the flavors and balances the sweetness.
- 1/2 cup unsalted butter (cold): Cold butter creates tender, flaky layers in the shortcakes.
- 1 cup heavy cream (plus extra for whipping): Provides moisture for the dough and richness for your whipped cream.
- 1 tsp vanilla extract: Adds a warm, aromatic depth to both the shortcakes and whipped cream.
How to Make Strawberry Shortcake Recipe
Step 1: Prepare Your Oven and Strawberries
Start by preheating your oven to 425°F (220°C) to get it nice and hot for baking the shortcakes. While the oven gears up, rinse the strawberries thoroughly and slice them evenly; this ensures every bite bursts with fresh, sweet flavor.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Combining these dry ingredients first makes sure everything is distributed evenly, which helps your shortcakes bake perfectly every time.
Step 3: Cut in the Butter
Take your cold, unsalted butter and cut it into the dry mixture using a pastry cutter or your fingers until it resembles coarse crumbs. This step is where the magic begins—those little butter pockets will melt in the oven, creating flaky, melt-in-your-mouth layers.
Step 4: Combine the Wet Ingredients
In a separate bowl, stir together the heavy cream and vanilla extract. Slowly pour this mixture into the flour and butter crumbs, gently folding everything together. Don’t overwork the dough; a light touch keeps your shortcakes tender and delicate.
Step 5: Shape and Bake the Shortcakes
Drop spoonfuls of the dough onto a baking sheet lined with parchment paper, spacing them just right for even rise and browning. Bake for 15 to 20 minutes or until the tops turn a glorious golden brown—the smell alone will get your mouth watering.
Step 6: Whip Up Your Cream
While your shortcakes cool just slightly, whip the extra heavy cream with a bit of sugar until soft peaks form. This luscious whipped cream will be the finishing touch that lifts the whole dessert to dreamy heights.
Step 7: Assemble and Serve
Cut your warm shortcakes in half, layer them generously with the sliced strawberries, and crown with clouds of whipped cream. Serve immediately for a dessert experience that’s fresh, fruity, and utterly irresistible.
How to Serve Strawberry Shortcake Recipe
Garnishes
Beyond the classic strawberries and whipped cream, you can elevate your presentation with fresh mint leaves, a dusting of powdered sugar, or even shaved white chocolate. These little touches add color and an extra dimension of flavor that your guests will adore.
Side Dishes
Strawberry shortcake pairs wonderfully with a scoop of vanilla ice cream or a light, citrusy sorbet to complement the sweet berries. For a brunch vibe, consider serving alongside a refreshing sparkling wine or a cup of fragrant herbal tea.
Creative Ways to Present
For a charming twist, serve the strawberries and whipped cream in clear glasses layered like a parfait, topped with crumbled shortcake bits. This makes a stunning visual and portion-controlled treat that’s perfect for parties or picnics.
Make Ahead and Storage
Storing Leftovers
Leftover shortcakes can be stored in an airtight container at room temperature for up to two days. Keep the whipped cream and strawberries separate until ready to serve to maintain freshness and texture.
Freezing
If you want to save time for later, freeze unbaked shortcake dough balls on a tray, then transfer them to a freezer-safe container. Bake straight from the freezer, adding a couple of extra minutes to the baking time. Strawberries and whipped cream are best fresh, though, so plan to prepare those when serving.
Reheating
Warm your shortcakes in a low oven (around 300°F/150°C) for 5 to 10 minutes before assembling. Avoid microwaving as this can make them soggy. Once warm, add fresh strawberries and whipped cream for a delightful dessert just like freshly made.
FAQs
Can I use frozen strawberries in this Strawberry Shortcake Recipe?
Frozen strawberries can be used in a pinch, but they tend to release more liquid, which can make the shortcake soggy. If you do use frozen, thaw and drain them well, then consider reducing any added sugar to balance moisture.
What’s the best way to keep the whipped cream from separating?
Use heavy cream that is cold and whip it just until soft peaks form. Adding a small amount of powdered sugar or a touch of cream of tartar can also help stabilize it, so it holds longer on the shortcake.
Can I make the shortcakes gluten-free?
Yes, substitute the all-purpose flour with a gluten-free baking flour blend, ensuring it contains xanthan gum or a similar binder. Baking times may vary slightly, so keep an eye on the golden color for doneness.
Is there a way to make this dessert vegan?
You can swap the butter for a cold vegan margarine and use coconut cream instead of heavy cream. Keep in mind the texture and flavor will be different but still delightful in its own right.
How far in advance can I prepare the strawberries?
Slice and sweeten the strawberries up to 2 hours in advance to allow their juices to develop without becoming too watery. Refrigerate them in a covered bowl until you’re ready to assemble the shortcakes.
Final Thoughts
This Strawberry Shortcake Recipe is a celebration of simplicity and fresh flavors that never goes out of style. Whether you’re sharing it with family, friends, or just indulging yourself, it’s one of those desserts you’ll return to again and again. So roll up your sleeves, gather those strawberries, and prepare to make some sweet memories—your taste buds will thank you!
Print
Strawberry Shortcake Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
A classic Strawberry Shortcake recipe featuring fluffy homemade shortcakes topped with fresh strawberries and homemade whipped cream. Perfect for a delightful dessert that balances sweet and tart flavors with a tender, buttery biscuit base.
Ingredients
Fruit
- 1 lb fresh strawberries
Shortcake
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold
- 1 cup heavy cream
- 1 tsp vanilla extract
Whipped Cream
- Additional heavy cream for whipping
- Granulated sugar (to taste, typically 2 tbsp)
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C) to prepare for baking the shortcakes.
- Prepare Strawberries: Rinse the strawberries thoroughly and slice them to enhance their flavor and make them easy to layer on the shortcakes.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt to evenly distribute the leavening agents and seasonings.
- Cut in Butter: Add the cold, unsalted butter to the dry ingredients and cut it into the mixture using a pastry cutter or fingers until it resembles coarse crumbs, which ensures a flaky texture.
- Combine Wet Ingredients: In a separate bowl, combine the heavy cream and vanilla extract. Gradually stir this wet mixture into the dry ingredients until just combined, forming a soft dough.
- Shape and Bake: Drop spoonfuls of the dough onto a baking sheet lined with parchment paper, spacing them evenly. Bake in the preheated oven for 15-20 minutes or until the shortcakes turn golden brown on top.
- Whip Cream: While the shortcakes bake, whip the additional heavy cream with sugar until soft peaks form, creating a light and sweet topping.
- Assemble and Serve: Once baked, serve the warm shortcakes topped generously with the sliced strawberries and freshly whipped cream for a perfect balance of flavors and textures.
Notes
- For extra flavor, macerate the strawberries with a tablespoon of sugar before serving.
- Use cold butter to achieve flaky shortcakes.
- You can add a pinch of cinnamon or lemon zest to the dough for a unique twist.
- Serve immediately after assembly to enjoy the texture contrast between warm shortcakes and cool whipped cream.
