Classic Strawberry Shortcake is a delightful and simple dessert that brings together sweet, juicy strawberries, fluffy whipped cream, and tender, buttery shortcake biscuits. The fresh strawberries add a burst of summer flavor, while the soft shortcake gives just the right amount of crumbly texture to balance everything out. It’s a treat that feels both light and satisfying, perfect for any occasion that calls for something sweet and fresh.
I love making this dessert because it’s easy to prepare but always feels special. One of my favorite tricks is to let the strawberries sit with a little sugar for a bit so they get extra juicy and syrupy. The whipped cream adds that creamy richness that pairs beautifully with the berries and biscuit. Whenever I make this, it immediately makes me think of warm sunny days and happy gatherings with friends and family.
When serving Classic Strawberry Shortcake, I like to keep it simple and let the ingredients shine on their own. It’s wonderful with a cold glass of lemonade or tea, making it a perfect ending for a summer meal. Everyone I know loves it because it’s not too heavy, and the flavors all just come together easily. Plus, it feels like a little celebration every time you take a bite!
Key Ingredients & Substitutions
Strawberries: Fresh, ripe strawberries are the heart of this dessert. If strawberries aren’t in season, you can try other berries like raspberries or peaches for a different twist.
Shortcake Biscuit: Using cold butter is essential to get flaky, tender biscuits. You can swap all-purpose flour for gluten-free flour for a gluten-free version.
Heavy Cream: For the whipped cream, heavy cream works best because it whips up thick and rich. If you want a lighter option, try coconut cream, but the flavor will change a bit.
Sugar & Vanilla: Sugar sweetens both the berries and the whipped cream, and vanilla adds depth. You can reduce sugar slightly if you prefer less sweetness.
How Do You Make Flaky, Tender Shortcakes?
The trick to perfect shortcakes is handling the butter and dough carefully:
- Keep your butter very cold and cut it into small pieces.
- Use a pastry cutter or your fingers to mix butter with flour until the texture looks like coarse crumbs. This creates little pockets of butter that steam and make the dough flaky.
- When adding milk, stir just until combined—overworking the dough will make the shortcakes tough.
- Pat the dough gently into shape without kneading.
- Bake at a high temperature (425°F) so the biscuits rise quickly and get a golden crust.
With these steps, you’ll get soft, fluffy shortcakes that hold up well to juicy berries and cream!
Equipment You’ll Need
- Mixing bowls – for preparing the strawberries, dough, and whipped cream. I like medium-sized bowls so everything fits comfortably.
- Pastry cutter or forks – helps cut cold butter into the flour without warming it up.
- Measuring cups and spoons – for accuracy, especially with flour, sugar, and liquids.
- Baking sheet – to bake the shortcakes on; lined with parchment for easy cleanup.
- Electric mixer or whisk – makes whipping cream quick and smooth with minimal effort.
- Cutting board and knife – for slicing strawberries and shaping shortcakes.
Flavor Variations & Add-Ins
- Use blueberries or raspberries instead of strawberries for a different berry flavor.
- Mix in a splash of balsamic vinegar with strawberries for a touch of tang and depth.
- Add a sprinkle of cinnamon or cardamom to the shortcake dough for warm spice notes.
- Top with a drizzle of honey or balsamic reduction for extra sweetness and shine.
Classic Strawberry Shortcake
Ingredients You’ll Need:
For the Shortcake:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into small pieces
- 2/3 cup whole milk or buttermilk
- 1 teaspoon vanilla extract
For the Strawberries:
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and 12-15 minutes to bake the shortcakes. Allow an additional 30 minutes for the strawberries to macerate before assembling. In total, plan for about 1 hour from start to serving.
Step-by-Step Instructions:
1. Prepare the Strawberries:
Place the sliced strawberries in a medium bowl and sprinkle with 1/4 cup granulated sugar. Toss well to coat the berries evenly. Let them sit for at least 30 minutes to release their natural juices and become sweet and juicy.
2. Make the Shortcake Dough:
Preheat your oven to 425°F (220°C). In a large mixing 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.
Pour in the milk (or buttermilk) and vanilla extract. Stir gently until the dough just comes together — be careful not to overmix to keep the shortcakes light and tender.
3. Bake the Shortcakes:
Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick square. Cut into 6–8 squares or rounds, depending on your preference. Place the pieces on a baking sheet lined with parchment paper.
Bake for 12-15 minutes, or until the shortcakes are golden brown and firm to the touch. Remove from oven and let cool slightly before serving.
4. Whip the Cream:
In a chilled bowl, beat the heavy cream using an electric mixer until soft peaks form. Add the powdered sugar and vanilla extract, then continue whipping until stiff peaks form. Be careful not to overbeat, or it will turn buttery.
5. Assemble the Shortcakes:
Slice each shortcake horizontally in half. Spoon a generous amount of macerated strawberries and their juices onto the bottom half. Add a dollop of whipped cream over the strawberries. Place the top half of the shortcake on top, then finish with more strawberries and whipped cream for a pretty and delicious finish.
6. Serve Immediately:
Enjoy your Classic Strawberry Shortcake fresh to savor the perfect combination of tender biscuit, sweet strawberries, and fluffy cream!
Can I Use Frozen Strawberries for This Recipe?
Yes, but it’s best to thaw them completely and drain any excess liquid before using. Frozen strawberries tend to be softer and more watery, so macerate them with sugar to help thicken the juices.
How Should I Store Leftover Shortcakes and Strawberries?
Store leftover shortcakes separately from strawberries and whipped cream in airtight containers at room temperature for up to 1 day. Keep strawberries and whipped cream refrigerated and assemble just before serving to maintain freshness.
Can I Make the Shortcakes Ahead of Time?
Absolutely! You can bake the shortcakes a day ahead, then reheat them briefly in a warm oven to refresh their texture before assembling the dessert.
What Can I Use Instead of Heavy Cream for Whipped Cream?
If you prefer a dairy-free option, chilled coconut cream works well as a substitute. Beat it the same way you would heavy cream, but note it will add a slight coconut flavor.