The Best Homemade Strawberry Shortcake Recipe Ever Made
Crafting the most delectable homemade strawberry shortcake sparks pure culinary joy for passionate dessert enthusiasts.
Sweet summer berries dance with delicate, crumbly biscuits in this classic treat.
Our carefully balanced recipe brings together simple ingredients that sing with fresh flavor.
Warm memories of grandma’s kitchen inspire each carefully measured step.
Soft, pillowy biscuits cradle ripe, juicy strawberries like a tender embrace.
Whipped cream adds a cloud-like richness that makes every bite magical.
We promise this shortcake will become your new favorite summer indulgence.
What’s to Love About Strawberry Shortcake
Strawberry Shortcake Ingredient List
Shortcake Base:Butter and Liquid:Fruit Topping:Cream Topping:How to Assemble Strawberry Shortcake
Step 1: Fire Up the Oven
Crank the oven to a toasty 425°F.
Grab a baking sheet and line it with parchment paper for a smooth baking experience.
Step 2: Craft the Tender Shortcake Base
In a spacious mixing bowl, blend:Toss in chilled butter chunks.
Smoosh and mix until the mixture looks like rough sandy crumbs.
In another bowl, whisk milk and vanilla together.
Pour wet ingredients into dry ingredients and stir gently until just combined.
Dust your countertop with flour and pat the dough into a thick rectangle.
Use a round cutter to shape beautiful shortcake rounds.
Slide the baking sheet into the oven and bake until tops turn golden brown, about 12-15 minutes.
Let the shortcakes cool completely.
Step 3: Awaken the Strawberries
Slice fresh strawberries and toss with sugar and a splash of lemon juice.
Let the berries rest and get juicy for 15-20 minutes.
Step 4: Whip Up Dreamy Cream
In a chilled bowl, beat heavy cream with powdered sugar and vanilla until peaks stand tall and proud.
Step 5: Build Your Delectable Dessert
Slice shortcakes horizontally.
Spoon macerated strawberries onto the bottom half.
Crown with a cloud of whipped cream.
Cap with the shortcake top.
Optional: Add an extra dollop of cream and a pretty strawberry garnish.
Step 6: Devour and Celebrate
Serve these heavenly shortcakes immediately and savor every single bite!
Tips for Fresh Strawberry Shortcake
How to Store Shortcake Well
What to Pair with Shortcake
Fun Shortcake Styles to Try
FAQs
The cold butter cut into the flour creates small pockets of fat that melt during baking, resulting in a light and flaky texture. Handling the dough minimally prevents gluten development, which keeps the shortcakes soft.
Fresh strawberries are recommended for the best flavor and texture. Frozen strawberries tend to be watery and can make the shortcakes soggy. If using frozen, thaw and drain them completely before maceration.
Look for a golden brown top and a slightly firm texture when touched. They should rise to about 3/4 inch in height and have a light, airy appearance. A golden color indicates they’re done and will have a crisp exterior.
Macerating helps draw out the strawberries’ natural juices, intensifies their sweetness, and creates a syrupy consistency. The sugar and lemon juice break down the fruit’s cell walls, releasing more flavor and creating a more luxurious topping for the shortcakes.
Print
The Best Homemade Strawberry Shortcake Recipe
- Total Time: 45 minutes
- Yield: 8 1x
Description
Sweet summer memories come alive with this classic Strawberry Shortcake, blending buttery biscuits, fresh strawberries, and billowy whipped cream into a delightful dessert. Crumbly, tender shortcakes and luscious berries promise pure bliss in each delectable bite that sweeps you into seasonal comfort.
Ingredients
Main Ingredients:
- 2 cups (480 milliliters) all-purpose flour
- 1 pound (454 grams) fresh strawberries
- 1 cup (240 milliliters) heavy cream
Shortcake Dry Ingredients:
- 1/4 cup (50 grams) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Additional Ingredients:
- 1/2 cup (113 grams) unsalted butter
- 2/3 cup (160 milliliters) milk
- 1/4 cup (50 grams) granulated sugar
- 2 tablespoons powdered sugar
- 2 teaspoons vanilla extract
- 1 teaspoon lemon juice
Instructions
- Prepare the oven environment by heating to 425°F and lining a baking sheet with parchment paper for optimal shortcake preparation.
- Create the shortcake dough by combining dry ingredients in a mixing bowl, then integrate cold butter until the mixture resembles coarse crumbs.
- Incorporate milk and vanilla into the dry mixture, gently stirring until just combined without overmixing.
- Transfer the dough onto a floured surface, pat into a 3/4-inch thick rectangle, and use a round cutter to shape shortcakes.
- Arrange shortcake rounds on the prepared baking sheet and bake for 12-15 minutes until golden brown, then allow to cool completely.
- Macerate strawberries by mixing with sugar and lemon juice, letting them rest for 15-20 minutes to develop a rich, sweet syrup.
- Whip cream in a chilled bowl, combining powdered sugar and vanilla until stiff peaks form, creating a light and airy topping.
- Assemble the dessert by carefully slicing each shortcake horizontally and layering with macerated strawberries and a generous dollop of whipped cream.
- Complete the shortcake by placing the top half of the biscuit and optionally garnishing with additional whipped cream and a fresh strawberry.
- Serve immediately to enjoy the perfect balance of tender shortcake, juicy fruit, and creamy topping.
Notes
- Chill butter and milk beforehand to ensure flakier, more tender shortcakes that melt in your mouth.
- Use ripe, in-season strawberries for the most vibrant and sweet flavor profile that elevates the entire dessert.
- For gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking blend to maintain similar texture and taste.
- Minimize mixing when combining wet and dry ingredients to prevent tough shortcakes; gentle folding keeps the texture light and crumbly.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 360
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 70 mg
Olivia Bennett
Recipe Developer & Culinary Educator
Expertise
Education
Schoolcraft College
With an Associate Degree in Culinary Arts from Schoolcraft College and a natural knack for teaching, Olivia Bennett’s all about making home cooking feel possible, even on your busiest day.
Her thing? Recipes that are budget-friendly, season-forward, and full of Southern warmth. Whether it’s a roasted veggie bowl or a five-ingredient skillet bake, Olivia makes sure it’s simple, satisfying, and something you’ll want to make again tomorrow.
When she’s not shooting step-by-step videos or testing spice blends, she’s out foraging, flipping through old cookbooks, or throwing laid-back dinner parties with a BYO-mason-jar theme.