Introduction

Strawberry shortcake is a classic summer dessert that combines tender, flaky shortcakes with sweet, fresh strawberries and fluffy whipped cream. This version is easy to make and perfect for impressing family and friends.

The image shows a shortcake dessert stacked in three main layers. The bottom layer is a thick, light golden biscuit with a crumbly texture. On top of this is a generous layer of smooth white whipped cream, which is partly melted and dripping slightly. Above the whipped cream is a bright red, juicy layer of sliced strawberries, some of which have glossy red syrup dripping down. Another biscuit layer, similar to the bottom, sits above the strawberries. This is topped with more whipped cream and several fresh strawberry slices, including a half strawberry with its green leaves still attached at the very top. The dessert rests on parchment paper against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 batch of Fresh Strawberry Topping*
3 cups all purpose flour (spooned and leveled)
1/3 cup granulated sugar
1 teaspoon kosher salt
2 tablespoons baking powder
3/4 cup cold butter (1 & 1/2 sticks)
1 large cold egg
3/4 cup cold buttermilk**
1-2 tablespoons cold buttermilk (or ice water)
2 cups heavy cream***
1/3 cup powdered sugar
1 teaspoon vanilla

Instructions

Step 1: Start by making the Fresh Strawberry Topping.* Cover and set it aside to thicken. You can serve it at room temperature or chilled from the fridge.
Step 2: In a large bowl, whisk together 3 cups flour, 1/3 cup granulated sugar, 1 teaspoon kosher salt, and 2 tablespoons baking powder.
Step 3: Chop the 3/4 cup cold butter into small chunks with a knife.
Step 4: Add the butter to the flour mixture and use a pastry cutter to cut it in until you have a crumbly texture with pea-sized butter pieces.
Step 5: In a small bowl or cup, whisk the large cold egg into 3/4 cup cold buttermilk.
Step 6: Pour the buttermilk and egg mixture into the flour mixture. Stir gently with a rubber spatula to make a shaggy dough; some flour may remain unincorporated.
Step 7: Flour your hands and knead the dough a few times in the bowl, pressing in any loose flour. If too dry, add 1 tablespoon cold buttermilk or ice water to help it come together.
Step 8: Turn the dough onto a floured surface and roll it into a 9×13 inch rectangle. Fold the dough into halves and quarters repeatedly, then pat or gently roll it into a 1 1/4 inch thick rectangle.
Step 9: Dip a 2 1/2 inch biscuit cutter in flour and cut the dough without twisting the cutter to keep the shortcakes light and flaky.
Step 10: Re-roll scraps and repeat cutting until all dough is used.
Step 11: Place cut shortcakes close together in a buttered cast iron skillet or greased 9×9 inch pan to encourage upward rise.
Step 12: Freeze the pan of shortcakes for about 20 minutes while preheating the oven to 425°F to ensure flaky layers.
Step 13: Just before baking, brush the tops with buttermilk or heavy cream and sprinkle with coarse sugar for a crunchy finish.
Step 14: Bake for 18-22 minutes until golden brown and firm. If tops brown too quickly, cover with foil for the last few minutes.
Step 15: Meanwhile, beat 2 cups heavy cream with 1/3 cup powdered sugar and 1 teaspoon vanilla until stiff peaks form. Keep refrigerated until ready to serve.
Step 16: Assemble while shortcakes are warm: split each, layer with strawberry topping and whipped cream, then sandwich and top with more strawberries and cream.
Step 17: For make-ahead, freeze unbaked cut shortcakes up to 2 months. Bake from frozen at 450°F for 5 minutes, then lower to 400°F for 15 minutes.

Tips & Variations

Use cold butter and buttermilk to ensure tender, flaky shortcakes.
Press the biscuit cutter straight down without twisting to maximize rise.
For a lighter whipped cream, use a chilled bowl and beaters.
Swap buttermilk with whole milk plus 1 tablespoon lemon juice if needed.
Try adding a teaspoon of lemon zest to the strawberry topping for extra brightness.

Storage

Store assembled shortcakes in the refrigerator and consume within 1-2 days for best texture. Leftover unbaked cut shortcakes freeze well for up to 2 months. Reheat baked shortcakes gently in a warm oven (about 300°F) for a few minutes to refresh their softness.

How to Serve

The image shows a shortcake dessert with three clear layers. The bottom layer is a thick, light golden biscuit with a crumbly texture. Above it is a thick layer of white whipped cream that looks soft and smooth. On top of the cream, there is a layer of bright red strawberry slices that are glossy and juicy, with some red syrup dripping down the sides. Another biscuit layer, similar to the bottom one in color and texture, sits above the strawberries. This is topped again with whipped cream and fresh, sliced strawberries, including one whole strawberry as a garnish on the very top. The dessert sits on a light brown parchment paper, with a white marbled texture visible in the blurry background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh strawberries work best for texture and flavor, but if using frozen, thaw and drain excess liquid before serving to prevent soggy shortcakes.

How do I prevent my shortcakes from being dense?

Make sure your butter and liquids are cold, and avoid overmixing the dough. Cutting the butter into small chunks and folding the dough helps create flaky layers.

Strawberry Shortcake Recipe

Print Recipe

★★★★★

4.8 from 95 reviews

This classic Strawberry Shortcake recipe features tender, flaky homemade shortcakes paired with fresh strawberry topping and fluffy whipped cream. Perfectly balanced with a hint of vanilla and a touch of sugar, these sweet layers make a delightful dessert or snack that’s ideal for any occasion.

Author: Marco
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Yield: 12 shortcakes 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Fresh Strawberry Topping

1 batch of Fresh Strawberry Topping (prepared separately)

Shortcake

3 cups all purpose flour (spooned and leveled)
1/3 cup granulated sugar
1 teaspoon kosher salt
2 tablespoons baking powder
3/4 cup butter (cold, 1 & 1/2 sticks)
1 large egg (cold)
3/4 cup buttermilk (cold)
1–2 tablespoons buttermilk (cold) or ice water

Whipped Cream

2 cups heavy cream
1/3 cup powdered sugar
1 teaspoon vanilla extract

Instructions

Prepare Fresh Strawberry Topping: Start by making the fresh strawberry topping and cover it to set aside and thicken. It can be served at room temperature or chilled in the refrigerator according to preference.
Mix Dry Ingredients: In a large bowl, whisk together the flour, granulated sugar, kosher salt, and baking powder until well combined.
Cut in Butter: Chop the cold butter into small chunks. Add the butter to the flour mixture and use a pastry cutter to cut it in until the mixture is crumbly with pea-sized pieces of butter visible.
Combine Wet Ingredients: In a small bowl or measuring cup, whisk the cold egg into the cold buttermilk until blended.
Create Dough: Pour the buttermilk and egg mixture into the flour and butter mixture. Use a rubber spatula to stir gently creating a shaggy dough, leaving some flour unincorporated.
Knead Dough: Flour your hands and knead the dough in the bowl a few times, pressing loose flour into the dough. Add 1 tablespoon of cold buttermilk or ice water if dough feels too dry to come together.
Roll and Fold Dough: Turn the dough out onto a floured surface. Roll with a rolling pin into a rectangle approximately 9×13 inches. Fold the dough in half, then in quarters, then again. Pat to smooth and roll gently into a rectangle about 1 1/4 inches thick.
Cut Shortcakes: Flour a 2 1/2 inch biscuit cutter and cut dough pieces without twisting the cutter to maintain rise. Re-roll scraps and repeat cutting.
Prepare for Baking: Place shortcakes snuggly together in a buttered cast iron skillet or greased 9×9 inch baking pan to encourage upward rising rather than sideways spreading.
Chill Dough: Freeze the pan of shortcakes for about 20 minutes to set the dough before baking. Meanwhile, preheat oven to 425°F for at least 20 minutes.
Finish and Bake: Brush the tops of shortcakes with buttermilk or heavy cream and sprinkle generously with sugar for a crunchy, golden finish. Bake them at 425°F for 18-22 minutes until golden brown and cooked through.
Make Whipped Cream: In a large bowl or stand mixer, beat the heavy cream, powdered sugar, and vanilla on high speed for 2-5 minutes until thick peaks form. Refrigerate if not serving immediately.
Assemble Strawberry Shortcakes: While warm, split each shortcake in half. Layer strawberry topping and whipped cream between halves and on top for a luscious dessert.
Freezing Instructions: Unbaked, shaped shortcakes can be frozen for up to 2 months. To bake from frozen, bake at 450°F for 5 minutes, then reduce heat to 400°F and bake for an additional 15 minutes.

Notes

Do not twist the biscuit cutter when cutting dough to ensure maximum rise and flaky layers.
Freezing the shaped dough before baking helps achieve flaky, layered biscuits.
Use cold ingredients (butter, egg, and buttermilk) to keep the dough tender and flaky.
For extra crunch, sprinkle the tops with raw or coarse sugar before baking.
Shortcakes can be stored refrigerated for up to two days or frozen unbaked for longer storage.

Keywords: Strawberry Shortcake, Shortcake Recipe, Fresh Strawberries, Whipped Cream, Classic Dessert, Homemade Shortcakes