Bright, juicy strawberries, tender buttery shortcakes, and clouds of whipped cream—this classic is summer on a plate.
It comes together fast and rewards patiently macerated fruit.
Serve a slice with a cold drink like strawberry butterfly pea flower boba tea for a pretty pairing.
This recipe is forgiving and perfect for backyard gatherings.
You’ll be surprised how little fuss yields big flavor.
Why You’ll Love This Strawberry Shortcake Recipe
– Fast to make with pantry staples.
– Bursting strawberry flavor from maceration.
– Buttery, flaky shortcakes that aren’t dense.
– Light, not-too-sweet whipped cream finish.
– Great make-ahead components for stress-free serving.
– Crowd-pleaser for kids and adults alike.
This Strawberry Shortcake Recipe balances a tender, biscuit-like shortcake with juicy, sugar-rippled strawberries and billowy whipped cream. The shortcakes have a golden, slightly crisp exterior and a soft, layered interior that soaks up strawberry juices without turning soggy.
“An absolute hit—simple steps and the strawberries tasted like summer. Family declared it the best shortcake I’ve made. Five stars!”
Key Ingredients for Strawberry Shortcake Recipe
Flour: Use all-purpose flour for structure and tenderness. Pick a fresh bag (check the mill date) and spoon-and-level when measuring to avoid dense cakes. Using cake flour will make them too delicate; whole wheat will make them heavier.
Cold unsalted butter: Cold butter creates pockets of steam for flakiness. Buy high-quality unsalted butter, keep it refrigerated, and cut into small pieces just before using. If you substitute margarine or melted butter, the texture will be noticeably less flaky and greasy.
Fresh strawberries: Ripe, local strawberries offer the best fragrance and natural sweetness. Choose berries that are bright red with fragrant aroma. Frozen berries can be used but will release extra water and need draining or cooking down first.
Whole milk: Milk hydrates the dough and adds richness; whole milk gives the best tenderness and flavor. If you swap with low-fat milk, the shortcakes can be drier; for a richer result, use buttermilk to add tang and extra rise.
Full Ingredient List for Strawberry Shortcake Recipe
– 1 and ½ pounds fresh strawberries (hulled and sliced)
– ¼ cup granulated sugar (for macerating strawberries)
– 2 cups all-purpose flour
– ¼ cup granulated sugar (for dough)
– 1 tablespoon baking powder
– ½ teaspoon salt
– ½ cup cold unsalted butter (cut into small pieces)
– ⅔ cup whole milk
– 1 teaspoon vanilla extract (for dough)
– 1 cup heavy whipping cream (cold)
– 2 tablespoons powdered sugar
– 1 teaspoon vanilla extract (for whipped cream)
Step-by-Step Instructions for Strawberry Shortcake Recipe
Step 1: Macerate the strawberries
Slice the strawberries and place them in a large bowl. Sprinkle ¼ cup granulated sugar over the strawberries and stir gently. Set them aside for at least 30 minutes so juices form.
Pro Tip: The strawberries should glisten and be surrounded by a glossy red syrup; the aroma will be sweet and slightly boozy if very ripe.
Step 2: Preheat and prepare
Preheat the oven to 425°F. Line a baking sheet with parchment paper so the shortcakes brown evenly and lift off easily.
Pro Tip: The oven should be hot and steady; a quick burst of heat helps shortcakes rise and form a golden top.
Step 3: Mix dry ingredients
In a large mixing bowl, combine the flour, ¼ cup granulated sugar, baking powder, and salt. Whisk briefly to distribute the leavening and salt.
Pro Tip: The flour mixture should look uniform with no streaks of salt or baking powder; it will smell faintly of flour and baking powder.
Step 4: Cut in the cold butter
Add the cold butter pieces to the flour mixture. Use your fingers or a pastry cutter to blend until the mixture looks crumbly with pea-sized and smaller bits of butter.
Pro Tip: Visual cue: you want visible little chunks of butter—about the size of peas—throughout; this makes flaky layers as they melt in the oven. For more guidance on cold butter techniques, see this Cadbury egg cookies recipe which explains cold butter handling in a different context.
Step 5: Add milk and vanilla
Pour in the milk and 1 teaspoon vanilla extract. Stir just until combined, being careful not to overmix; the dough should be slightly shaggy and sticky.
Pro Tip: The dough should hold together when pinched but not be wet or runny. Overmixed dough will look smooth and elastic rather than rustic and lumpy.
Step 6: Shape the shortcakes
Drop large spoonfuls of dough onto the parchment-lined baking sheet, making six shortcakes. Space them so hot air can circulate.
Pro Tip: Each mound should be roughly the size of a tennis ball and slightly domed on top; this helps create a golden, domed shortcake.
Step 7: Bake the shortcakes
Bake for 12 to 15 minutes or until the tops are golden brown. Remove from the oven and let cool on the pan for about 10 minutes before handling.
Pro Tip: The tops should be evenly golden and sound hollow when tapped gently; edges will be a touch darker than the center.
Step 8: Whip the cream
In a separate bowl, pour in the cold heavy whipping cream. Add powdered sugar and 1 teaspoon vanilla extract. Beat with a hand mixer until soft peaks form.
Pro Tip: The cream should hold soft peaks—peaks that fold over slightly. Overwhipped cream will be grainy and start to separate.
Step 9: Assemble the shortcakes
Split each shortcake in half using a fork or your hands. Spoon strawberries and their juices onto the bottom half of each shortcake. Add a generous layer of whipped cream and place the top half over the cream. Add more strawberries and whipped cream on top if desired.
Pro Tip: The assembled shortcake should look layered with red strawberry juices seeping into the cake and a fluffy cream cloud on top; serve immediately.
Expert Tips for Strawberry Shortcake Recipe
– Keep the butter very cold; chill it until the moment you cut it in to ensure flaky layers.
– Use room-temperature milk but cold butter—this contrast helps create a tender crumb.
– For texture troubleshooting, if shortcakes are dense, you likely overmixed; stop mixing when the dough just comes together.
– If the strawberries are watery, macerate and then strain a few tablespoons of the liquid to concentrate flavor.
– Temperature tip: bake at 425°F for fast oven spring; lower temps yield denser results.
– Equipment tip: use a pastry cutter or two forks to cut the butter; avoid warm hands.
– Common mistake: assembling too far ahead—shortcakes soaked with cream become soggy; assemble no more than 30 minutes before serving.
– For extra flaky layers, press the dough lightly and fold once before scooping; this creates visible laminations.
In the Expert Tips above, also consider how other simple cookie or dessert techniques transfer to shortcakes; for a fun reference on shaping and chilling, check a related method like chocolate covered mint Oreos preparation techniques.
Storage & Freezing for Strawberry Shortcake Recipe
Fridge storage: Store assembled shortcakes loosely covered in the refrigerator for up to 24 hours, but expect some softening. Best container: shallow airtight container or plate covered with plastic wrap to protect cream.
Freezer storage: Freeze unbaked shortcake dough or baked shortcakes (tops only) in a freezer-safe bag for up to 2 months. Wrap individually in plastic and then foil to prevent freezer burn.
Thawing: Thaw baked shortcakes in the refrigerator overnight, then warm in a 300°F oven for 5–7 minutes to refresh before assembling. Avoid freezing assembled shortcakes—the cream and strawberries do not freeze well.
Reheating: Reheat shortcake halves (without strawberries/cream) at 300°F for 6–8 minutes to restore crispness. Add fresh whipped cream and strawberries after reheating.
For ideas on storing and packaging baked goods for gifting or later use, see this example of careful storage from a cookie recipe approach: cranberry orange goat cheese cookies storage tips.
Variations & Substitutions for Strawberry Shortcake Recipe
Lemon-vanilla shortcake: Add 1 teaspoon lemon zest to the dough and swap half the vanilla for lemon extract. This brightens the flavor and pairs beautifully with strawberries.
Buttermilk shortcakes: Replace whole milk with ⅔ cup buttermilk and reduce baking powder to ¾ tablespoon. The result is tangier, taller shortcakes with a tender crumb.
Shortcake with mascarpone cream: Fold 4 ounces softened mascarpone into half the whipped cream before assembling. You’ll get a richer, slightly tangy cream that holds up well with abundant strawberries.
Gluten-free version: Substitute a 1:1 gluten-free flour blend and chill the dough longer to hydrate. Expect slightly different texture—more tender and crumbly—but still delicious.
Frequently Asked Questions About Strawberry Shortcake Recipe
Q: Can I use frozen strawberries in this Strawberry Shortcake Recipe?
A: Yes, but thaw them completely and drain excess liquid. For best texture, cook down frozen strawberries into a reduced compote to concentrate flavor, or toss with a tablespoon of cornstarch to stabilize juices before assembling.
Q: How do I stop shortcakes from becoming soggy in this Strawberry Shortcake Recipe?
A: Keep components separate until ready to serve. Spoon strawberries and juices onto the cake right before adding whipped cream. Also, slightly warm the shortcakes before assembling so they absorb less liquid.
Q: Can I make the shortcake dough ahead for this Strawberry Shortcake Recipe?
A: Yes—form the dough into a disk, wrap tightly, and refrigerate for up to 24 hours. You can also freeze raw portions; bake from frozen adding a few extra minutes to the bake time.
Q: What is the best way to whip cream for this Strawberry Shortcake Recipe?
A: Chill the bowl and beaters for 10–15 minutes, use very cold heavy cream, and add powdered sugar near the end. Stop at soft peaks for a light texture that still supports strawberries.
Q: Can I substitute whipped topping for whipped cream in this Strawberry Shortcake Recipe?
A: You can, but whipped topping is sweeter and less rich. It won’t have the same fresh dairy flavor or texture and may not melt into the strawberries as naturally as freshly whipped cream.
Final Thoughts on Strawberry Shortcake Recipe
This Strawberry Shortcake Recipe is simple, striking, and endlessly adaptable for seasons and skill levels. If you loved this version, please leave a star rating in the recipe card below and pin it to Pinterest.
For more recipe inspiration and variations, check out a layered take at Strawberry Shortcake Cake – Celebrating Sweets, an alternate easy method at Easy Strawberry Shortcake Recipe, and a trusted home-baker version at Homemade Strawberry Shortcake – Sally’s Baking Addiction.
Strawberry Shortcake
Ingredients
Method
- Slice the strawberries and place them in a large bowl. Sprinkle ¼ cup granulated sugar over the strawberries and stir gently. Set aside for at least 30 minutes.
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the flour, ¼ cup sugar, baking powder, and salt. Whisk briefly.
- Add cold butter to the flour mixture. Blend until crumbly with pea-sized bits of butter.
- Pour in the milk and 1 teaspoon vanilla extract. Stir until just combined.
- Drop large spoonfuls of dough onto the baking sheet to create six shortcakes.
- Bake for 12 to 15 minutes until tops are golden brown. Let cool for 10 minutes.
- In a separate bowl, add heavy whipping cream, powdered sugar, and vanilla extract. Beat until soft peaks form.
- Split each shortcake in half, spoon strawberries and juice onto the bottom half, add whipped cream, and replace the top.