Homemade Strawberry Shortcake: The Ultimate Classic Dessert

Strawberry shortcake is a nostalgic summer favorite that never goes out of style. With tender, flaky biscuits, juicy macerated strawberries, and freshly whipped cream, it’s the perfect balance of sweet and tart, creamy and crisp. This strawberry shortcake recipe brings everything together with simple ingredients and straightforward steps, making it ideal for casual family dinners or impressive seasonal entertaining.

Why This Strawberry Shortcake Stands Out

This strawberry shortcake recipe delivers on all fronts — it’s easy, crowd-pleasing, and rich in flavor. The buttery biscuits are made from scratch using a combination of milk, cream, and butter, which ensures they’re tender and flaky. Macerated strawberries create their own syrup, soaking into the warm biscuit for added juiciness. And the homemade whipped cream adds a light, creamy contrast that pulls it all together. Whether you’re celebrating strawberry season or looking for a fast yet fancy dessert, this shortcake fits the bill.

Ingredients for the Best Strawberry Shortcake

Strawberries and Sugar

• Fresh Strawberries: Provide natural sweetness and bright flavor
• Granulated Sugar: Draws out juices and helps macerate the berries into a sweet syrup

Biscuits

• All-Purpose Flour: The base structure for the biscuits
• Sugar: Adds a hint of sweetness to balance the tang of strawberries
• Baking Powder: Essential for the rise and fluffiness
• Kosher Salt: Enhances overall flavor
• Unsalted Butter: Delivers richness and flakiness
• Milk: Moistens the dough and adds tenderness
• Heavy Cream: Boosts richness and softness
• Vanilla Extract: Enhances the biscuit’s flavor with a subtle aroma

Whipped Cream

• Heavy Whipping Cream: Creates the light, creamy topping
• Powdered Sugar: Adds subtle sweetness
• Vanilla Extract: Infuses the cream with classic depth

Smart Swaps for Ingredient Flexibility

If you’re short on ingredients or have dietary preferences, here are a few substitutions:

• Strawberries: Use other berries like blueberries or raspberries
• Butter: Coconut oil can be used for a dairy-free version
• Milk and Cream: Almond or oat milk (thickened with a splash of coconut cream) works as a non-dairy alternative
• Gluten-Free Flour: A 1:1 gluten-free baking mix can replace all-purpose flour for a celiac-friendly shortcake
• Whipped Cream: Try coconut whipped cream or Greek yogurt for a different twist

How to Make Strawberry Shortcake From Scratch

1. Prepare the Strawberries
   Rinse and hull fresh strawberries, then slice them. Toss with granulated sugar and let them sit for 20 minutes to macerate. This process draws out their natural juices to form a sweet, syrupy sauce.
2. Mash a Portion for Texture
   After macerating, lightly mash about a quarter of the berries to increase juiciness and create a more cohesive topping.
3. Mix Dry Ingredients
   In a large bowl, whisk together flour, sugar, baking powder, and salt. These form the foundation for fluffy, golden biscuits.
4. Cut in the Butter
   Add cold, cubed butter to the flour mixture and use a pastry cutter or your fingers to create pea-sized crumbs. This step creates the flaky texture classic to shortcake biscuits.
5. Combine Wet Ingredients
   Stir together milk, cream, and vanilla. Add to the dry mix and gently combine until a shaggy dough forms. If it feels too wet, sprinkle in more flour.
6. Chill and Shape the Dough
   Press the dough into an 8-inch square on a floured surface. Chill for 20 minutes to help the butter solidify, which results in better layers.
7. Bake the Biscuits
   Cut into 9 even squares and place on a baking sheet. Bake at 425°F for 18–20 minutes until golden brown. Let cool slightly before serving.
8. Make the Whipped Cream
   Whip heavy cream with powdered sugar and a drop of vanilla until soft peaks form. Keep chilled until ready to use.
9. Assemble the Strawberry Shortcake
   Split the biscuits (if desired), spoon the juicy strawberries over the base, and top with a generous dollop of whipped cream. Serve immediately for best texture.

Tips for Perfect Strawberry Shortcake Every Time

• Don’t Overmix the Dough: Stir only until combined; overmixing can make the biscuits tough.
• Use Cold Butter: This ensures flakiness in the finished biscuit.
• Taste the Strawberries: Adjust sugar depending on how sweet your berries are.
• Serve Warm: Slightly warm biscuits soak up the strawberry juices beautifully.
• Make Extra Biscuits: You’ll always want seconds.

Delicious Variations and Serving Ideas

Strawberry shortcake is wonderfully adaptable. Try these ideas:

• Chocolate Strawberry Shortcake: Add cocoa powder to the biscuit dough or shave chocolate over the top
• Lemon Zest Twist: Add lemon zest to the whipped cream or biscuit dough for brightness
• Mini Shortcakes: Use a biscuit cutter for individual servings, perfect for parties
• Ice Cream Swap: Replace whipped cream with vanilla or strawberry ice cream
• Make-Ahead Tip: Bake biscuits and slice strawberries a day early. Assemble just before serving for max freshness

Celebrating Strawberry Season with Shortcake

There’s no better way to embrace the bounty of spring and early summer than with strawberry shortcake. Strawberries are at their peak in flavor and sweetness, making this the ideal time for a fruit-forward dessert. Whether for a Mother’s Day brunch, spring picnic, or casual weeknight indulgence, this strawberry shortcake recipe captures the season’s joy in every bite.

Strawberry shortcake remains a timeless dessert because of its irresistible simplicity and fresh ingredients. With this easy recipe, you’ll bring out the best in your berries, biscuits, and whipped cream — a true celebration of classic comfort food.

Wrapping Up the Perfect Strawberry Shortcake Experience

There’s something timeless and joyful about making and sharing a fresh strawberry shortcake. It’s a recipe that reminds us of simpler times, seasonal flavors, and the power of homemade goodness. With just a few wholesome ingredients and easy techniques, you can turn fresh strawberries, buttery biscuits, and airy whipped cream into a showstopping dessert that feels both nostalgic and elegant. Whether you’re preparing it for a special occasion or a spontaneous treat, this strawberry shortcake recipe promises satisfaction in every bite.

Frequently Asked Questions About Strawberry Shortcake

Can I make strawberry shortcake ahead of time?

Yes, you can prepare components in advance. The biscuits can be baked a day early and stored in an airtight container. Strawberries can be hulled and sliced ahead, but macerate them no more than an hour before serving for best texture. Whipped cream is best made fresh, but you can store it for up to 1 hour refrigerated.

What’s the difference between cake-based and biscuit-based strawberry shortcake?

Biscuit-based shortcake offers a buttery, flaky texture that contrasts beautifully with juicy strawberries and whipped cream. Cake-based versions use sponge or pound cake, resulting in a softer, sweeter dessert. This recipe focuses on the classic biscuit-style strawberry shortcake, which balances sweetness with rich texture.

Can I use frozen strawberries for this recipe?

Fresh strawberries are ideal, especially during peak season, but frozen strawberries can work in a pinch. Thaw them fully and drain excess liquid before macerating with sugar. Note that frozen berries may be softer and slightly more watery.

How should I store leftover strawberry shortcake?

Strawberry shortcake is best assembled just before serving. However, leftovers can be stored separately: biscuits in an airtight container at room temperature for up to 2 days, strawberries in the fridge for 1–2 days, and whipped cream refrigerated for up to a day. Avoid storing assembled shortcake, as the biscuits will become soggy.

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