Classic Strawberry Shortcake is a delightful treat that brings together fluffy, buttery shortcakes, juicy sweet strawberries, and a generous dollop of whipped cream. It’s simple, fresh, and absolutely perfect for warm days when strawberries are at their best. The combination of crumbly, tender cake and bright, fruity strawberries makes every bite feel like a little slice of summer.
I love making this dessert because it’s so quick to put together, yet it always feels special enough for guests or a cozy family dessert. One of my favorite parts is letting the strawberries soak in a bit of sugar before piling them on — it brings out their natural sweetness and makes the whole dish even juicier. Plus, you can adjust the amount of whipped cream to your liking, which I always do!
Serving strawberry shortcake in tall layers or split shortcakes is a fun way to show off all the colors and textures. I usually slice the shortcakes in half, spoon on the strawberries with their juice, and then add plenty of fluffy whipped cream before topping with the other half. It’s a classic recipe I always come back to when I want something light, refreshing, and just a little bit indulgent without any fuss.
Key Ingredients & Substitutions
Strawberries: Fresh, ripe strawberries are key for sweetness and juiciness. If fresh aren’t available, frozen strawberries (thawed) work fine, but fresh is best for texture.
Butter: Use cold unsalted butter to get crumbly shortcakes. If you prefer, swap for vegan butter for a dairy-free option—it still gives great texture.
Milk: Whole milk helps make the shortcakes tender. You can substitute with any milk alternative like almond or oat milk if dairy-free.
Heavy cream: For the whipped cream, full-fat heavy cream whips best. Coconut cream can be a good dairy-free swap but needs chilling overnight.
How Can I Make Fluffy, Tender Shortcakes Every Time?
The shortcake dough should be handled gently to avoid tough cakes. Here’s how:
- Keep butter cold and cut it quickly into the dry ingredients.
- Mix wet and dry ingredients just until combined; don’t overwork the dough.
- Pat or roll dough lightly instead of kneading it.
- Use a sharp cutter and press straight down to avoid sealing edges, which helps them rise better.
- Bake until golden and serve fresh for the best tender texture.
Equipment You’ll Need
- Mixing bowls – You’ll need them to combine ingredients and macerate strawberries. I like a big bowl because it’s easier to toss everything in.
- Whisk or fork – Perfect for mixing wet ingredients and stirring the dry ones; I find it’s simple and quick.
- Pastry cutter or two forks – Essential for cutting the butter into the flour until crumbly; it helps keep the shortcakes tender.
- Biscuit cutter or round glass – To cut out even shortcakes; a sharp edge helps them rise nicely.
- Baking sheet and parchment paper – Keeps the shortcakes from sticking and makes cleanup easier; I always use parchment.
- Electric mixer or whisk – To whip the cream to soft peaks; I prefer the mixer for fluffiness and speed.
- Spoons and knives – For slicing strawberries and assembling the dessert; easy to handle and precise.
Flavor Variations & Add-Ins
- Switch up the berries – Use blueberries, raspberries, or blackberries instead of strawberries for a different fruity flavor.
- Enhance with liqueur – Add a splash of orange liqueur or Grand Marnier to strawberries for a sophisticated twist.
- Change the whipped topping – Use mascarpone cheese mixed with whipped cream for a richer, creamier topping.
- Spice it up – Mix a pinch of cinnamon or cardamom into the shortcake dough or strawberries for extra flavor.
Classic Strawberry Shortcake
Ingredients You’ll Need:
For The Shortcake:
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cut into cubes
- ⅔ cup whole milk (plus extra if needed)
- 1 large egg
- 1 teaspoon vanilla extract
For The Strawberries:
- 4 cups fresh strawberries, hulled and sliced
- ¼ cup granulated sugar
For The Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 12-15 minutes for baking, and at least 30 minutes to let the strawberries macerate. Planning ahead for the strawberry resting time makes your shortcake juicier and more flavorful!
Step-by-Step Instructions:
1. Prepare the Strawberries:
In a bowl, mix the sliced strawberries with ¼ cup sugar. Stir well and let them sit for at least 30 minutes. This helps bring out their natural juices and sweetness.
2. Preheat Oven & Prepare Shortcake Dough:
Turn your oven on to 425°F (220°C). Line a baking sheet with parchment paper. In a large bowl, whisk together flour, ¼ cup sugar, baking powder, and salt. Then, using a pastry cutter or your fingers, cut the cold butter into the dry ingredients until the mixture looks like coarse crumbs with bits about the size of peas.
3. Add Wet Ingredients & Mix Dough:
In a small bowl, whisk the milk, egg, and 1 teaspoon vanilla. Pour this into the flour mixture and stir gently with a fork until just combined. If the dough feels too dry, add a tablespoon more milk at a time. Avoid overmixing to keep the shortcakes tender.
4. Shape & Bake Shortcakes:
Turn the dough onto a lightly floured surface. Pat or roll it out gently to about 1 inch thick. Use a biscuit cutter (about 2.5-3 inches wide) or a glass to cut out rounds, then place them 1 inch apart on the baking sheet. Bake for 12-15 minutes or until golden on top. Let them cool slightly on a wire rack.
5. Make Whipped Cream:
While the shortcakes bake, whip the heavy cream with powdered sugar and vanilla extract using an electric mixer on medium-high speed until soft peaks form. This will give you fluffy, sweet whipped cream.
6. Assemble the Strawberry Shortcakes:
Slice each shortcake in half horizontally. Spoon a generous amount of the juicy strawberries onto the bottom half, then add a big dollop of whipped cream. Place the top half of the shortcake over the cream. Add extra strawberries and another dollop of whipped cream on top. You can garnish each with a whole strawberry if you’d like!
7. Serve & Enjoy:
Serve your strawberry shortcakes immediately to enjoy the fresh flavors and soft textures. This sweet and simple dessert is perfect for any occasion!
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can use frozen strawberries, but make sure to thaw them completely and drain any excess liquid before macerating with sugar. This prevents the shortcake from becoming soggy.
How Do I Store Leftover Shortcakes and Strawberries?
Store leftover shortcakes in an airtight container at room temperature for up to 2 days. Keep the macerated strawberries and whipped cream refrigerated separately and assemble just before serving for best freshness.
Can I Make the Shortcakes Ahead of Time?
Absolutely! You can bake the shortcakes a day in advance. Store them in an airtight container at room temperature and reheat briefly in a warm oven before assembling with strawberries and whipped cream.
What Can I Substitute for Heavy Cream in the Whipped Cream?
If you don’t have heavy cream, chilled coconut cream is a great dairy-free alternative. Chill it overnight, then whip just like regular cream for a similar texture and flavor.