Strawberry Shortcake Recipe

If you’re searching for a show-stopping dessert that balances sweet, buttery, and creamy in each memorable bite, Strawberry Shortcake is the treat you’ve been missing. With tender homemade shortcakes piled high with fresh syrupy strawberries, cool vanilla ice cream, and clouds of whipped cream, every spoonful is pure joy. This classic beauty is deceptively simple but never fails to impress, and it’s an absolute must when strawberries are at their sweetest!

Ingredients You’ll Need

The magic of Strawberry Shortcake is in its simplicity—each component shines on its own but creates something unforgettable together. Using the freshest berries, real cream, and just the right touch of sweetness makes all the difference in taste and texture.

• Fresh Strawberries: The star of the show! Pick ripe, fragrant strawberries for maximum flavor and juiciness.
• Sugar: Tossing with sugar helps draw out the berries’ juices and creates that luscious strawberry syrup.
• Water: A splash (if needed) ensures the syrupy topping is just right—adjust to your taste or the juiciness of your berries.
• All Purpose Flour: Gives the shortcakes their classic crumbly-tender texture.
• Baking Powder: Ensures those shortcakes rise high and fluffy in the oven.
• More Sugar: A little extra sweetness for the shortcake dough is the perfect complement to the tart berries.
• Salt: Just a pinch balances all the sweet flavors and enhances the butteriness.
• Unsalted Butter: Cold and cut in so you get irresistible flaky layers in every cake.
• Milk: Adds richness and moisture—for best results, use whole milk.
• Egg Yolk: Brushed on the tops before baking for a gorgeous golden finish.
• Raw Sugar: Sprinkled on top for a sparkly, crunchy crust that feels extra special.
• Heavy Cream: Whips up into the billowy clouds of homemade whipped cream you’ll crave long after dessert disappears.
• Confectioner’s Sugar: Adds a touch of sweetness to the whipped cream without grittiness.
• Vanilla: For a deeper, richer, creamy flavor—don’t skip it!
• Vanilla Ice Cream: Optional, but highly recommended for the ultimate Strawberry Shortcake, perfectly melting into the warm berries and cakes.

How to Make Strawberry Shortcake

Step 1: Macerate the Strawberries

Begin a few hours before serving by prepping your strawberries. Wash, hull, and slice them into neat 1/4-inch pieces. Toss the berries with the sugar and a couple tablespoons of water if they’re not super juicy. Cover and refrigerate—over a few hours, the strawberries will release their juices and become delightfully syrupy, making the perfect topping for your shortcakes.

Step 2: Prepare the Shortcake Dough

Preheat your oven to 400 degrees F. In a large bowl, whisk together the flour, baking powder, sugar, and salt. Add the cold butter pieces. Using your fingertips, a pastry cutter, or two knives, cut the butter into the flour until the mixture looks like coarse crumbs—picture little pea-sized bits of butter scattered throughout. This step is crucial for crumbly, flaky shortcakes!

Step 3: Bring the Dough Together

Make a well in the center of your flour mixture, and pour in the milk. Using a spoon, gently mix, pulling the flour into the milk. Go slowly to avoid overmixing. Once it’s mostly combined, lightly knead the dough by folding it over itself about ten times. This builds those glorious layers you want in your shortcakes, without toughening the dough.

Step 4: Shape and Cut the Shortcakes

Pat or roll your dough out on a lightly floured surface until it’s about an inch thick. Dip a 2 1/2-inch biscuit cutter into flour, then press straight down—no twisting! This ensures your shortcakes rise straight up with beautiful sides. Gather up scraps and repeat the cutting for extra cakes.

Step 5: Bake

Place the shortcakes a couple of inches apart on an ungreased baking sheet. Beat the egg yolk and brush lightly over the tops, then sprinkle with raw sugar for that sparkly finish. Bake for 15 minutes, or until the shortcakes are beautifully golden brown. Let them cool on the pan or serve warm for a cozy touch.

Step 6: Make the Whipped Cream

While the shortcakes bake or cool, whip the heavy cream with confectioner’s sugar and vanilla until soft peaks form. Homemade whipped cream comes together in just a few minutes but truly elevates your Strawberry Shortcake. Be sure not to overwhip!

Step 7: Assemble Your Strawberry Shortcake

Split the shortcakes in half horizontally. Spoon generous amounts of juicy strawberries and their syrup over the bottom half, add a scoop of vanilla ice cream (if using), and then top with more berries. Crown the whole stack with a fluffy dollop of whipped cream, then gently place the top of the shortcake on as a jaunty lid. Add extra berries and cream if you’re feeling decadent. Enjoy immediately!

How to Serve Strawberry Shortcake

Garnishes

To make your Strawberry Shortcake look as beautiful as it tastes, shower each serving with a few mint leaves for a pop of green. A dusting of powdered sugar or even a decorative strawberry fan adds irresistible charm and makes your dessert party-worthy.

Side Dishes

You hardly need anything alongside this dish, but a refreshing glass of lemonade or a mug of herbal tea pairs perfectly with the sweetness. If you’re making Strawberry Shortcake for a formal occasion, try serving it after a springtime brunch, light chicken salad, or even a simple grilled dinner—it always stands out as the star.

Creative Ways to Present

If you want to mix things up, make individual mini Strawberry Shortcakes in mason jars for easy picnicking, or dish them up parfait-style in glass cups so the gorgeous layers are visible. You can even serve the components “DIY” style and let everyone build their own dessert masterpiece.

Make Ahead and Storage

Storing Leftovers

If you have leftover shortcakes, let them cool completely, then store them in an airtight container at room temperature for up to two days. Keep berries and whipped cream refrigerated, and assemble right before serving for the best texture.

Freezing

Shortcakes freeze beautifully! Once cooled, wrap each tightly in plastic wrap, then pop them into a freezer bag. Thaw at room temperature, then refresh in a low oven if you’d like to restore a little crispness. Don’t freeze strawberries or whipped cream—they lose their texture and flavor.

Reheating

To warm up the shortcakes, place them in a 300 degree F oven for 5–7 minutes. This brings back the light and tender crumb, making them taste almost as good as freshly baked. Give them a minute to cool before topping with strawberries so the cream doesn’t melt too fast.

FAQs

Can I make Strawberry Shortcake with frozen strawberries?

Fresh is always best—especially for Strawberry Shortcake—but you can use frozen strawberries in a pinch. Thaw them completely and drain off excess liquid before macerating with sugar for the topping.

Can the shortcakes be made gluten-free?

Absolutely! Substitute a high-quality cup-for-cup gluten-free flour blend for the all-purpose flour. The texture will be a bit different, but you’ll still get a delicious treat.

What if I don’t have a biscuit cutter?

No worries—a drinking glass with a sharp edge works almost as well. Just make sure not to twist while cutting the dough, so your Strawberry Shortcake rises beautifully.

Is there a dairy-free version?

You can use plant-based butter and a non-dairy milk (such as almond or oat) for the shortcakes, and whip coconut cream with a touch of vanilla for a fabulous dairy-free whipped topping.

How far ahead can I prepare the components?

Shortcakes are best the same day, but you can make them a day ahead and store in an airtight container. Strawberries can be macerated several hours in advance, and whipped cream is best whipped just before serving—or up to a couple hours ahead if well chilled.

Final Thoughts

If you’ve been dreaming of a dessert that’s both nostalgic and dazzling, Strawberry Shortcake is sure to make you—and anyone you share it with—smile. Pour a cup of coffee, gather your loved ones, and get ready to create a sweet memory that tastes like early summer. There’s nothing quite like digging in to a homemade Strawberry Shortcake; give it a try and watch it disappear!

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