With buttery biscuits that flake apart at the slightest touch and strawberries that burst with sweet summer juice, this classic strawberry shortcake feels like a hug in dessert form. Every bite delivers savory layers of flaky shortcake, sweet strawberries, and whipped cream create the perfect summer dessert, inviting you to savor moments of pure joy. There’s something so comforting about sinking your fork through that tender crumb, then pausing as the vibrant red berries mingle with the cloudlike whipped cream. This dessert recipe is an absolute celebration of fresh strawberries, putting their natural sweetness center stage. Whether you’re a busy weeknight baker or someone hunting for an easy baking success, this strawberry shortcake will quickly become your go-to showstopper.
What I adore most is how beginner-friendly this recipe is—no lofty pastry skills required. The prep time of just 30 minutes, combined with 15 minutes of baking and another relaxing 30 minutes for the strawberries to macerate, means you’re investing only about 1 hour and 15 minutes from start to finish. Each serving clocks in around 400 calories, making it a delightful treat without tipping the scales too far. Perfect for a backyard cookout, a potluck with friends, or a casual family dessert, this summer dessert is tailor-made for any occasion. Plus, you’ll love how the whipped cream’s silky vanilla notes complement the berries’ tang. Gather your ingredients, roll up your sleeves, and get ready for a dessert experience that feels like sunshine on a plate.
KEY INGREDIENTS IN CLASSIC STRAWBERRY SHORTCAKE
Before we dive into the step-by-step baking fun, let’s take a look at the all-star ingredients that make this strawberry shortcake so irresistible. Each component plays its part— from building structure to adding sweetness and flair—so having quality ingredients will truly elevate every bite.
- All-purpose flour
Provides the structure and tender crumb in the shortcake. It’s the backbone of the biscuit, giving it that lovely flaky texture.
- Granulated sugar
Sweetens both the dough and the strawberries, balancing tartness and enhancing the berries’ natural juices.
- Baking powder
Acts as a leavening agent, helping the shortcakes rise beautifully to achieve that light, airy interior.
- Salt
Enhances the overall flavors, cutting through sweetness and bringing out the buttery notes of the shortcake.
- Unsalted butter
Chilled and cubed to create great layers; as it melts during baking, it leaves pockets of flakiness in the dough.
- Whole milk
Adds richness and moisture, binding the dough together and ensuring a tender crumb.
- Vanilla extract
Infuses a warm, sweet aroma into both the shortcake and the whipped cream, tying all the flavors together.
- Egg
Beaten and mixed into the dough to enrich the shortcakes, giving them a golden color and soft texture.
- Fresh strawberries
The star of the show—hulled and sliced to deliver bursts of juiciness and vibrant color in every bite.
- Heavy whipping cream
Whipped to soft peaks for that cloudlike topping, adding creaminess and a light finish.
- Powdered sugar
Stabilizes the whipped cream while providing a smooth sweetness that dissolves on the tongue.
HOW TO MAKE CLASSIC STRAWBERRY SHORTCAKE
Let’s walk through the process of transforming these simple ingredients into a show-stopping summer dessert. Each step is designed to ensure flaky biscuits, perfectly macerated berries, and silky whipped cream come together in harmony.
1. Preheat your oven to 425°F (220°C). This high temperature helps the biscuits rise quickly and develop a golden crust. Position a rack in the center for even baking.
2. In a large bowl, whisk together the flour, 1/4 cup of sugar, baking powder, and salt until evenly combined. This dry blend ensures that the leavening and sweetness are distributed throughout the dough.
3. Add the cubed butter into the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs—tiny pea-sized bits of butter should still be visible.
4. In a separate bowl, mix the milk, beaten egg, and 1 teaspoon of vanilla extract. Whisk until smooth to create a uniform wet mixture.
5. Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined. Avoid overmixing to keep the dough tender and flaky.
6. Turn the dough onto a lightly floured surface and knead gently just until it comes together. Overworking the dough can lead to dense biscuits.
7. Roll the dough to about 1-inch thickness and cut it using a biscuit cutter into rounds. Gather and re-roll the scraps as needed for more biscuits.
8. Place the rounds on a baking sheet lined with parchment paper. Bake for 12–15 minutes, or until the tops are golden brown. Remove from the oven and let cool on a wire rack.
9. Meanwhile, in a bowl, mix the sliced strawberries with 1/4 cup of sugar. Let sit for about 30 minutes, stirring occasionally, to allow the strawberries to release their juices and become luxuriously syrupy.
10. In a large mixing bowl, whip the cream with the powdered sugar and 1 teaspoon of vanilla until soft peaks form. Watch closely to avoid overwhipping.
11. To assemble, split the shortcakes in half horizontally. Spoon a generous amount of strawberries onto the bottom half, add a dollop of whipped cream, then place the top half of the shortcake on top. Add more whipped cream and strawberries on top if desired, creating a tower of flavor and texture.
SERVING SUGGESTIONS FOR CLASSIC STRAWBERRY SHORTCAKE
When it comes to serving this delightful summer dessert, presentation and pairings can take each bite to the next level. Whether you’re aiming for a casual family treat or an elegant finale, these serving ideas will inspire you to get creative and share the joy.
- Serve on chilled dessert plates to keep the whipped cream firm longer. A quick pop in the fridge prevents melting and maintains that picture-perfect look.
- Garnish with fresh mint leaves for a pop of color and a subtle herbal note. Tuck a sprig beside each shortcake for a playful contrast.
- Drizzle a bit of balsamic reduction or lemon-infused syrup over the berries before assembly. The tangy sweetness elevates the natural fruit flavors and adds a sophisticated twist.
- Offer a side of vanilla bean ice cream or a scoop of lemon sorbet for guests who crave an extra layer of indulgence. The cold creaminess complements the warm shortcake beautifully.
HOW TO STORE CLASSIC STRAWBERRY SHORTCAKE
Strawberry shortcake is best enjoyed fresh, but sometimes you’ll want to prepare components ahead or save leftovers. Proper storage ensures each element retains its flavor and texture until you’re ready to enjoy it again.
- Store unassembled biscuits in an airtight container at room temperature for up to 24 hours. This helps preserve their flaky texture—just reheat briefly in a warm oven before serving.
- Keep strawberries and their syrup refrigerated in a sealed container for up to two days. Stir before using to redistribute the juices.
- Hold whipped cream in an airtight jar or bowl in the fridge for up to 8 hours. Gently re-whip if it starts to weep or lose its structure.
- For longer storage, you can freeze the baked shortcakes (without toppings) on a tray until solid, then transfer to a freezer bag for up to one month. Thaw at room temperature and crisp them up in a hot oven for a few minutes before serving.
CONCLUSION
Thank you for joining me on this sweet journey through a classic strawberry shortcake recipe. We’ve covered everything from selecting your key ingredients and mastering flaky biscuit technique, to perfectly macerating fresh strawberries and whipping up silky cream. With just a handful of pantry staples and 1 hour and 15 minutes total (including prep, bake, and rest time), you have a stunning summer dessert that’s beginner-friendly and irresistibly delicious. Whether you’re celebrating a sunny afternoon or simply craving a nostalgic treat, this strawberry shortcake will bring smiles all around. Feel free to print this article and save it for future gatherings, picnics, or any moment that calls for a bit of sweet indulgence. You can also find a FAQ below to answer any extra questions you might have about substitutions, storage tips, or troubleshooting common baking hiccups.
I’d love to hear how your strawberry shortcake adventures turn out! If you have comments, questions, or feedback—whether it’s about ingredient swaps you tried or tips on making the fluffiest whipped cream—drop a note in the comments. Your experiences and insights help our community grow, and I’m always here to help if you need a hand with any step. Happy baking and here’s to many more delicious moments with fresh strawberries and flaky shortcakes!
Classic Strawberry Shortcake
Description
Experience the classic flavors of strawberry shortcake with its buttery, flaky layers, luscious strawberries bursting with sweetness, and silky whipped cream that's simply irresistible!
Ingredients
Instructions
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Preheat your oven to 425°F (220°C).
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In a large bowl, whisk together the flour, 1/4 cup of sugar, baking powder, and salt.
-
Add the cubed butter into the flour mixture and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs.
-
In a separate bowl, mix the milk, beaten egg, and 1 teaspoon vanilla extract.
-
Pour the wet ingredients into the dry ingredients and stir until just combined.
-
Turn the dough onto a lightly floured surface and knead gently until it just comes together.
-
Roll the dough to about 1-inch thickness and cut it using a biscuit cutter into rounds, re-rolling scraps as needed.
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Place the rounds on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until the tops are golden. Remove from oven and let cool.
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Meanwhile, mix the sliced strawberries with 1/4 cup sugar in a bowl. Let sit for about 30 minutes, stirring occasionally, to allow the strawberries to release their juices.
-
In a large mixing bowl, whip the cream with the powdered sugar and 1 teaspoon vanilla until soft peaks form.
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To assemble, split the shortcakes in half horizontally. Spoon a generous amount of strawberries onto the bottom half, add a dollop of whipped cream, and then place the top half of the shortcake on top. Add more whipped cream and strawberries on top if desired.
Note
- For a flavor twist, add a splash of lemon juice to the strawberries for a zesty kick.
- Shortcakes can be made in advance and stored in an airtight container for a day.
- Use a food processor if you wish to quickly mix the butter into the flour.
- To ensure the perfect texture, avoid overworking the dough.
- Try using different fruits such as blueberries or raspberries for a variety of flavors.
