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 is a beginner-friendly recipe that requires minimal baking skills, making it perfect for home cooks of all levels.
• Combine sweet, juicy strawberries with homemade shortcakes and creamy whipped cream for a delightful dessert that celebrates seasonal produce.
• Adjust sugar levels, swap fruits, or add extra toppings to make this dessert uniquely yours, ensuring everyone's taste preferences are satisfied.
• Looks elegant and sophisticated but surprisingly simple to prepare, making it an ideal dessert for gatherings, potlucks, or family celebrations.

Strawberry Shortcake Ingredient List

• All-Purpose Flour: Provides the structure for the tender pastry.
• Granulated Sugar: Adds sweetness to the shortcake.
• Baking Powder: Helps the shortcake rise and become light.
• Salt: Enhances the overall flavor.

• Unsalted Butter: Creates flaky, rich texture in the shortcake.
• Milk: Binds the dough and adds moisture.
• Vanilla Extract: Provides warm, sweet flavor to the shortcake.

• Fresh Strawberries: Sweet and juicy star of the dessert.
• Lemon Juice: Brightens the strawberry flavor and prevents browning.

• Heavy Cream, Powdered Sugar, Vanilla Extract: Creates smooth, fluffy whipped cream for 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

• Flour
• Sugar
• Baking powder
• Salt

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

• Choose high-quality, cold unsalted butter for the most tender and flaky shortcakes that melt in your mouth.
• Let strawberries sit with sugar for 15-20 minutes to draw out natural juices, creating a more intense and sweet strawberry flavor.
• Mix shortcake dough minimally to prevent tough biscuits; overmixing develops gluten and results in dense, chewy texture.
• Use a chilled bowl and beaters to achieve perfect, stable whipped cream that holds its shape beautifully on your dessert.
• Serve shortcakes immediately after assembly to maintain the crisp texture of biscuits and prevent them from becoming soggy.

How to Store Shortcake Well

• Store assembled shortcakes in an airtight container for up to 2 days. Keep whipped cream and strawberries separate to prevent sogginess.
• Store shortcakes, strawberries, and whipped cream in individual sealed containers in the refrigerator for maximum freshness up to 3 days.
• Wrap plain, cooled shortcakes tightly in plastic wrap and freeze for up to 1 month. Thaw at room temperature before serving.
• Warm shortcakes briefly in a 300°F oven for 3-5 minutes to restore crispness. Avoid microwaving to prevent texture loss.

What to Pair with Shortcake

• Pair Sweet Sparkling Wine: Select a light, fruity prosecco or moscato that complements the strawberry's natural sweetness and matches the dessert's delicate texture.
• Enhance Flavor with Crisp Rosé: Choose a chilled, dry rosé wine that balances the shortcake's richness and brings out the fresh strawberry notes with its subtle berry undertones.
• Create Refreshing Beverage Contrast: Prepare a homemade lavender lemonade that offers a bright, citrusy counterpoint to the rich shortcake, cutting through the cream's heaviness and providing a palate-cleansing effect.
• Match with Herbal Tea: Brew a delicate chamomile or mint tea that provides a soothing, aromatic companion to the dessert, helping to cleanse the palate and enhance the strawberry's natural sweetness.

Fun Shortcake Styles to Try

• Gluten-Free Shortcake: Replace all-purpose flour with a gluten-free flour blend, ensuring the same tender texture and maintaining the classic shortcake structure.
• Vegan Berry Delight: Substitute butter with coconut oil, use plant-based milk, and create whipped cream from chilled coconut cream. Top with fresh berries for a dairy-free alternative.
• Low-Sugar Berry Treat: Use stevia or monk fruit sweetener instead of granulated sugar. Select naturally sweet, ripe strawberries to reduce additional sugar content while preserving flavor.
• Whole Wheat Wholesome Version: Swap half the all-purpose flour with whole wheat flour, adding nutritional value and a slightly nutty undertone to the traditional shortcake recipe.

FAQs

• What makes the shortcake dough tender and flaky?

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.

• Can I use frozen strawberries instead of fresh?

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.

• How do I know when the shortcakes are perfectly baked?

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.

• Why do I need to macerate the strawberries?

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.

The Best Homemade Strawberry Shortcake Recipe

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• Total Time: 45 minutes
• Yield: 8 1x

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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.

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Ingredients

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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

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Instructions

1. Prepare the oven environment by heating to 425°F and lining a baking sheet with parchment paper for optimal shortcake preparation.
2. Create the shortcake dough by combining dry ingredients in a mixing bowl, then integrate cold butter until the mixture resembles coarse crumbs.
3. Incorporate milk and vanilla into the dry mixture, gently stirring until just combined without overmixing.
4. Transfer the dough onto a floured surface, pat into a 3/4-inch thick rectangle, and use a round cutter to shape shortcakes.
5. Arrange shortcake rounds on the prepared baking sheet and bake for 12-15 minutes until golden brown, then allow to cool completely.
6. Macerate strawberries by mixing with sugar and lemon juice, letting them rest for 15-20 minutes to develop a rich, sweet syrup.
7. Whip cream in a chilled bowl, combining powdered sugar and vanilla until stiff peaks form, creating a light and airy topping.
8. Assemble the dessert by carefully slicing each shortcake horizontally and layering with macerated strawberries and a generous dollop of whipped cream.
9. Complete the shortcake by placing the top half of the biscuit and optionally garnishing with additional whipped cream and a fresh strawberry.
10. 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