Classic Strawberry Shortcake is a timeless treat that brings together sweet, juicy strawberries, fluffy whipped cream, and soft, buttery shortcake biscuits. It’s light, fresh, and perfect for enjoying the sweet flavors of strawberry season. The contrast between the tender biscuit and the bright fruit makes each bite a little celebration.
I love to make this dessert when strawberries are at their best because it’s so simple yet feels special. One tip I always follow is to let the strawberries sit with a bit of sugar for a while before serving — it helps bring out their natural juices and sweetness, making the whole dish even better.
What makes this dessert really fun for me is how easy it is to assemble just before serving, keeping everything fresh and fluffy. Whether you’re making it for a family dinner or a casual get-together, everyone seems to smile when the strawberry shortcake comes out. It’s a sweet way to end any meal and always feels like a little moment of happiness on a plate.
Key Ingredients & Substitutions
Strawberries: Fresh and ripe strawberries are key. If you can’t find fresh, frozen and thawed can work but they might be softer. Macerating with sugar brings out their juice and sweetness—don’t skip this step!
Shortcake: The biscuit-style shortcakes are buttery and tender. Cold butter is important; it creates flaky layers as it melts during baking. For a dairy-free swap, try coconut oil or a plant-based butter substitute.
Milk/Cream: Whole milk makes the dough tender; heavy cream can add richness. You can swap plant-based milk, but pick one with some fat like oat or almond milk for good texture.
Whipped Cream: Heavy whipping cream whipped with a bit of sugar and vanilla provides a light, creamy topping. For a dairy-free option, try coconut cream chilled and whipped similarly.
How Do You Get Fluffy, Tender Shortcakes Every Time?
The secret to perfect shortcakes is handling the dough gently and using cold ingredients.
- Keep the butter cold and cut it into the flour until you see small pea-sized bits. These melt in the oven, creating flaky pockets.
- Don’t overmix after adding milk—mix just until it comes together to keep the texture light.
- Pat the dough gently; no heavy kneading needed. Too much handling makes the biscuits tough.
- Bake at a high temperature for a short time. This helps the shortcakes rise and brown nicely without drying out.
Following these steps ensures shortcakes that are soft, tender, and perfect for holding juicy strawberries and whipped cream!
Equipment You’ll Need
- Baking sheet – I use it to bake the shortcakes evenly until golden brown.
- Pastry cutter or fork – helps cut the cold butter into the flour without melting it.
- Large mixing bowls – one for mixing the dough and one for macerating strawberries.
- Electric mixer or whisk – makes whipping the cream quick and easy.
- Sharp knife and cutting board – perfect for slicing strawberries and shortcakes.
- Round biscuit cutter or glass – to cut the dough into perfect shortcake rounds.
- Cooling rack – keeps the shortcakes crisp as they cool.
Flavor Variations & Add-Ins
- Try adding a splash of lemon juice to the strawberries for a tangy twist that brightens the flavor.
- Mix in some fresh berries like blueberries or raspberries with the strawberries for extra color and taste.
- Sprinkle chopped nuts or sliced almonds into the shortcake dough for added crunch.
- Use flavored whipped cream, like vanilla bean or cinnamon, to give a different aroma and taste.
Classic Strawberry Shortcake
Ingredients You’ll Need:
For the Shortcakes:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 2/3 cup whole milk or heavy cream
- 1 tsp vanilla extract
For the Strawberry Filling:
- 4 cups fresh strawberries, hulled and thinly sliced
- 1/4 to 1/3 cup granulated sugar (adjust to taste)
For the Whipped Cream:
- 1 cup heavy whipping cream, cold
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Garnish (Optional):
- Fresh mint leaves
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 12 to 15 minutes to bake the shortcakes. You’ll want to allow at least 30 minutes for the strawberries to macerate and release their juices. In total, plan for about 1 hour from start to finish, including assembling and serving.
Step-by-Step Instructions:
1. Prepare the Strawberries:
In a medium bowl, toss the sliced strawberries with the granulated sugar. Let them sit at room temperature for at least 30 minutes. This helps the strawberries release their sweet juices, making the dessert extra delicious.
2. 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. Add the cold, cubed butter. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture looks like coarse crumbs with some pea-sized bits.
Stir in the milk and vanilla extract until just combined—don’t overmix! Turn the dough onto a lightly floured surface and gently knead a few times. Pat the dough into a 1-inch thick round.
Use a biscuit cutter or glass to cut 6 to 8 shortcakes and place them on the prepared baking sheet.
Bake for 12 to 15 minutes until golden brown on top. Let cool slightly before assembling.
3. Whip the Cream:
Place a mixing bowl in the fridge for a few minutes to chill.
Pour in the cold heavy cream, then beat with an electric mixer on medium-high speed.
Gradually add the powdered sugar and vanilla extract as you whip.
Continue whipping until soft peaks form, nice and fluffy.
4. Assemble the Strawberry Shortcakes:
Carefully slice each shortcake in half horizontally.
Place the bottom half on a plate and spoon plenty of the juicy strawberries over it.
Add a generous dollop of whipped cream.
Top with the other half of the shortcake.
Add more whipped cream and arrange strawberry slices on top.
Garnish with fresh mint leaves if you like.
5. Serve and Enjoy:
Serve your strawberry shortcakes immediately for the best taste. Enjoy the lovely mix of soft biscuit, sweet strawberries, and creamy whipped topping—delicious every time!
Can I Use Frozen Strawberries for This Recipe?
Yes! Just be sure to thaw them completely and drain any excess liquid before mixing with sugar. Frozen berries tend to be softer, so they may release more juice, which can make the shortcakes a bit wetter.
How Can I Store Leftover Strawberry Shortcake?
Store any leftover components separately — keep shortcakes in an airtight container at room temperature for up to 2 days, and refrigerate strawberries and whipped cream. Assemble just before serving to keep everything fresh.
Can I Make the Shortcakes Ahead of Time?
Absolutely! You can bake the shortcakes a day or two in advance. Just let them cool completely, then store in an airtight container. Warm them slightly before assembling for a fresh-baked feel.
Is There a Dairy-Free Alternative for the Whipped Cream?
Yes! You can use chilled coconut cream whipped with a bit of sweetener and vanilla extract to mimic the texture and flavor of traditional whipped cream.