Strawberry Shortcake Recipe: A Classic Homemade Dessert You’ll Love

There’s something timeless about a strawberry shortcake — soft, crumbly cake layers, fluffy whipped cream, and juicy, sweet strawberries that come together in perfect harmony. Whether it’s a summer picnic, a birthday dessert, or just a midweek indulgence, this dessert never fails to impress.

In this article, we’ll walk you through a step-by-step strawberry shortcake recipe, helpful tips for success, variations, and answers to some of the most common questions home bakers ask. Whether you’re a beginner or a seasoned cook, this guide will help you master this delicious dessert.

Why Strawberry Shortcake Is So Loved

Strawberry shortcake has deep roots in traditional American baking. It’s a dessert that feels rustic yet elegant. The balance of textures — buttery cake, juicy fruit, and airy cream — makes every bite a delightful experience.

The beauty of this dessert is its simplicity. You don’t need complicated tools or ingredients to make it work. Plus, it’s incredibly versatile: you can serve it as individual portions, in a trifle dish, or even as a layered cake.

Ingredients You’ll Need

For the shortcake:

• 2 cups all-purpose flour

• 1/4 cup granulated sugar

• 1 tbsp baking powder

• 1/2 tsp salt

• 1/2 cup cold unsalted butter (cubed)

• 2/3 cup whole milk

• 1 large egg

• 1 tsp vanilla extract

For the strawberry filling:

• 1 pound fresh strawberries (hulled and sliced)

• 1/4 cup sugar (adjust based on sweetness)

• 1 tsp lemon juice (optional for brightness)

For the whipped cream:

• 1 cup heavy whipping cream

• 2 tbsp powdered sugar

• 1/2 tsp vanilla extract

Step-by-Step Instructions

1. Prepare the Strawberries

Start by slicing the strawberries and mixing them with sugar and lemon juice. Let them sit for 20–30 minutes to macerate. This draws out their juices and creates a natural syrup that flavors the dessert beautifully.

2. Make the Shortcake Biscuits

Preheat your oven to 425°F (220°C).

In a large bowl, mix the flour, sugar, baking powder, and salt.
Add the cold butter cubes and cut them into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.

In a separate bowl, whisk the egg, milk, and vanilla.
Pour the wet mixture into the dry ingredients and stir until just combined. Don’t overmix!

Drop spoonfuls of dough onto a parchment-lined baking sheet or gently shape into rounds.
Bake for 12–15 minutes or until golden brown. Let them cool on a wire rack.

3. Whip the Cream

Using a chilled mixing bowl and beaters, whip the cream, powdered sugar, and vanilla until soft peaks form. Be careful not to overwhip.

4. Assemble the Shortcakes

Slice the biscuits in half. Spoon a generous amount of strawberries (and their syrup) onto the bottom half, top with whipped cream, and add the top biscuit. Add more cream and strawberries on top for a show-stopping finish.

Tips for the Best Strawberry Shortcake

• Use fresh, ripe strawberries for maximum flavor.

• Cold butter is key to achieving flaky shortcake texture.

• Don’t skip the maceration step — it brings out the strawberries’ natural sweetness.

• Chill your bowl and beaters before whipping cream for better results.

• Assemble just before serving to prevent the biscuits from getting soggy.

Variations to Try

• Vegan version: Use plant-based milk, coconut cream, and vegan butter.

• Gluten-free version: Substitute flour with a gluten-free baking mix.

• Strawberry Shortcake Trifle: Layer biscuits, cream, and berries in a glass trifle dish.

• Mini jars: Great for parties — serve layered shortcakes in mason jars.

Strawberry Shortcake Recipe FAQs

1. Can I use store-bought whipped cream?
Yes, but homemade whipped cream offers better flavor and texture.

2. How do I store leftovers?
Store biscuits, strawberries, and cream separately in the fridge for up to 2–3 days.

3. Can I freeze the shortcake biscuits?
Absolutely. Freeze them in an airtight container for up to 1 month. Reheat slightly before serving.

4. Can I make this ahead of time?
You can prepare all components ahead, but it’s best to assemble them just before serving.

5. Can I use frozen strawberries?
Fresh is best, but if needed, thaw frozen strawberries and drain excess water before using.

6. Why are my shortcakes dry?
Dry shortcakes usually result from overbaking or overmixing. Be gentle with your dough and keep an eye on your oven.

7. What’s the difference between cake-style and biscuit-style shortcake?
Cake-style shortcakes are like sponge cakes, while biscuit-style shortcakes are crumbly and buttery, like scones.

8. Is lemon juice necessary?
It’s optional but adds a nice brightness to the strawberries.

9. What kind of sugar is best for strawberries?
Granulated sugar works great. You can also use honey or maple syrup for a different flavor.

10. Can I add other fruits?
Definitely! Try blueberries, raspberries, or peaches for a fruity twist.

Final Thoughts

The Strawberry Shortcake Recipe is a celebration of simplicity and flavor. With fresh ingredients and a bit of care, you can whip up a dessert that’s both comforting and impressive. It’s one of those nostalgic treats that never go out of style.

So, whether you’re baking it for your family, friends, or just for yourself, this recipe is bound to become a favorite. Don’t forget to take a photo, share it on Pinterest, and let your followers know how easy it is to make this show-stopping dessert from scratch.