Strawberry Shortcake Recipe – Fresh, Fluffy & Sweetly Classic

Strawberry Shortcake is a timeless dessert that’s light, fruity, and irresistibly nostalgic. With its buttery, tender shortcakes layered with juicy macerated strawberries and fluffy whipped cream, it’s the perfect celebration of summer — but just as welcome any time of year when you crave a fresh, feel-good treat.

Unlike sponge cake versions, this recipe uses biscuit-style shortcakes, which are slightly crisp on the outside, soft and flaky inside, and just sweet enough to balance the strawberries. Every bite offers a contrast of textures — juicy, creamy, and crumbly — for a dessert that’s both elegant and comforting.

Ingredients Overview

Simple, high-quality ingredients make this dessert shine. Here’s what you’ll need:

For the Strawberries:

• Fresh strawberries: The star of the dish — ripe and sweet.

• Granulated sugar: Draws out the juices to create a naturally sweet syrup.

• Lemon juice or zest (optional): Enhances brightness and balances sweetness.

For the Shortcakes:

• All-purpose flour: Base for a tender biscuit texture.

• Baking powder: Provides rise and fluffiness.

• Salt: Balances the sweetness.

• Granulated sugar: Just a touch for subtle sweetness.

• Cold unsalted butter: Essential for flaky, crumbly texture.

• Heavy cream or buttermilk: Binds the dough and adds richness.

• Vanilla extract (optional): Adds aroma and depth.

For the Whipped Cream:

• Heavy whipping cream: Whips up into airy, luxurious topping.

• Powdered sugar or granulated sugar: Sweetens the cream.

• Vanilla extract: Adds flavor.

Substitutions:

• Dairy-free: Use plant-based butter and full-fat coconut cream.

• Gluten-free: Use a 1:1 gluten-free flour blend.

• Fruit variation: Try blueberries, raspberries, or peaches.

Step-by-Step Instructions

1. Macerate the Strawberries

Slice 1½ pounds fresh strawberries and place in a bowl.

Sprinkle with:

• ¼ to ⅓ cup granulated sugar

• Optional: 1 tsp lemon juice or zest

Stir and let sit at room temperature for at least 30 minutes. The berries will release juices and become soft and syrupy.

2. Make the Shortcake Dough

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together:

• 2 cups all-purpose flour

• 2½ tsp baking powder

• ½ tsp salt

• 2 tbsp sugar

Add:

• ½ cup cold unsalted butter, cubed

Cut the butter into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Stir in:

• ¾ cup heavy cream or buttermilk

• 1 tsp vanilla extract (optional)

Mix just until dough comes together — don’t overwork it.

3. Shape & Bake the Shortcakes

Turn the dough out onto a lightly floured surface.

Pat into a 1-inch thick disk and cut into 6 rounds using a biscuit cutter or glass.

Place on prepared baking sheet and brush tops with a little cream or milk.

Bake for 12–15 minutes, or until golden brown on top.

Cool on a wire rack.

4. Make the Whipped Cream

In a chilled bowl, beat:

• 1 cup heavy cream

• 2–3 tbsp powdered sugar

• 1 tsp vanilla extract

Beat until soft peaks form. Chill until ready to use.

5. Assemble the Shortcakes

Once shortcakes are cooled, slice each one in half horizontally.

Layer:

1. Bottom half of the biscuit

2. Spoonful of macerated strawberries with their juices

3. Dollop of whipped cream

4. Top biscuit half

5. More strawberries and cream, if desired

Serve immediately and enjoy fresh!

Tips, Variations & Substitutions

Pro Tips:

• Use cold butter and cream: This ensures a flaky, biscuit-like texture.

• Don’t overmix the dough: Mix just until combined to keep the shortcakes tender.

• Macerate long enough: At least 30 minutes helps create a syrupy strawberry topping.

Flavor Variations:

• Lemon shortcakes: Add lemon zest to the dough.

• Almond twist: Use almond extract in the whipped cream.

• Chocolate version: Add mini chocolate chips to the shortcake dough or drizzle with chocolate sauce.

Substitutions:

• No biscuit cutter? Use a glass or free-form rounds by hand.

• No fresh strawberries? Frozen berries (thawed and sweetened) can work in a pinch.

• No powdered sugar? Granulated sugar works fine for whipped cream — just beat a little longer.

Serving Ideas & Occasions

This classic dessert is perfect for:

• Summer BBQs and cookouts

• Mother’s Day brunch

• Fourth of July parties

• Tea parties and bridal showers

• Anytime you want something light but decadent

Pair it with:

• Iced tea or lemonade

• A sparkling rosé

• Coffee with a splash of cream

Nutritional & Health Notes

This is a classic dessert — sweet, rich, and meant to be savored.

Per serving (1 shortcake with strawberries and cream):

• Calories: ~390

• Carbs: ~35g

• Protein: ~5g

• Fat: ~25g

• Fiber: ~2g

To lighten:

• Use Greek yogurt whipped topping

• Reduce sugar in strawberries

• Make smaller biscuit portions

FAQs

Q1: Can I make the shortcakes ahead?

Yes! Bake them up to 1 day in advance. Store in an airtight container and rewarm briefly before serving.

Q2: Can I use store-bought whipped cream?

Yes, but fresh whipped cream gives the best texture and flavor.

Q3: Can I freeze shortcakes?

Yes — freeze baked shortcakes for up to 1 month. Thaw and warm before serving.

Q4: What’s the best type of strawberry to use?

Fresh, ripe, in-season strawberries are ideal. Local berries often have the best flavor.

Q5: Can I make this with gluten-free flour?

Yes — use a 1:1 gluten-free flour blend designed for baking. The texture may be slightly softer.

Q6: What if I don’t have heavy cream?

Use whole milk or buttermilk in the dough. For topping, try coconut cream (chilled and whipped).

Q7: Can I make mini versions?

Absolutely! Use a smaller cutter and reduce baking time by a few minutes. Great for parties or plated desserts.

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