Easy Strawberry Shortcake Recipe: A Sweet Summer Treat

Sweet summer memories bloom with this classic strawberry shortcake that captures pure dessert magic.

My grandmother taught me the art of creating delectable layers that melt in your mouth.

Ripe, juicy strawberries become the star of this timeless treat, promising a symphony of flavors.

Delicate biscuits provide the perfect canvas for luscious fruit and creamy whipped goodness.

Casual gatherings or elegant dinner parties welcome this delightful dessert that impresses without complicated techniques.

Everyone will adore how simple ingredients combine into something extraordinarily delicious.

You can craft this crowd-pleasing sensation in just minutes, turning an ordinary moment into something truly special.

What Makes Strawberry Shortcake Recipe Special

• Craft a Crowd-Pleaser: This strawberry shortcake recipe delivers a delightful dessert that appeals to everyone from kids to grandparents, making it perfect for family gatherings and celebrations.
• Simplify Baking Skills: With basic ingredients and straightforward steps, home bakers of all levels can confidently create a stunning dessert that looks and tastes professionally made.
• Quick and Fresh Creation: From start to finish, this recipe allows you to prepare a delectable treat without spending hours in the kitchen, using fresh seasonal strawberries for maximum flavor and appeal.
• Versatile Dessert Option: Whether you're hosting a summer picnic, weekend brunch, or special occasion, this strawberry shortcake adapts beautifully to different settings and social events.

Ingredients for Strawberry Shortcake

• Strawberries: Fresh, ripe berries that provide a sweet and tangy flavor to the dessert.
• Flour: The primary base for creating the tender and crumbly shortcake biscuits.
• Heavy Cream: Essential for creating both the biscuit dough and the fluffy whipped cream topping.

• Sugar: Adds sweetness to both the macerated strawberries and the shortcake biscuits.

• Baking Powder, Salt: Crucial ingredients that help the biscuits rise and develop a light, airy texture.
• Unsalted Butter: Provides rich flavor and helps create a flaky, tender shortcake biscuit.

• Vanilla: Adds a subtle, aromatic sweetness to the whipped cream topping.

How to Prepare Strawberry Shortcake

Step 1: Prepare Strawberry Filling

Wash and slice fresh strawberries. Sprinkle sugar over the berries and let them sit to release their sweet juices.

The berries will become glossy and create a delightful syrup.

Step 2: Mix Dry Ingredients

• Flour
• Sugar
• Baking powder
• Salt

Whisk these ingredients together to ensure even distribution and create a perfect base for your shortcake.

Step 3: Incorporate Butter

Use a pastry cutter or your fingertips to work cold butter into the dry ingredients. Break down the butter until the mixture looks like coarse, crumbly sand.

This technique creates those signature flaky layers.

Step 4: Add Cream

Pour heavy cream into the mixture.

Gently fold and mix until the dough just comes together. Avoid overmixing, which can make the biscuits tough.

Step 5: Shape and Bake Shortcake Biscuits

Scoop dough onto a parchment-lined baking sheet. Shape into rustic rounds.

Bake in a preheated oven until the edges turn golden brown and the tops look perfectly crisp.

Step 6: Whip Dreamy Cream

Whip heavy cream with a touch of vanilla until soft, billowy peaks form.

The cream should be light and airy, ready to complement the warm biscuits.

Step 7: Assemble Shortcake

Split the warm biscuits in half.

Layer with macerated strawberries and generous dollops of whipped cream. Serve immediately to enjoy the perfect balance of warm, crisp biscuit, juicy berries, and cloud-like cream.

Tips for Perfect Strawberry Shortcake

• Choose bright red, fragrant strawberries without bruises for the most delicious flavor and natural sweetness.
• Use chilled butter and work quickly to create flaky, tender biscuit layers that melt in your mouth.
• Gently combine ingredients until just mixed to prevent tough, dense shortcakes with a rubbery texture.
• Let strawberries sit with sugar for at least 15 minutes to release juices and intensify their natural sweetness.
• Assemble shortcakes right before serving to maintain crisp biscuit texture and prevent soggy bottoms.

Variations for Strawberry Shortcake

• Gluten-Free Shortcake: Replace wheat flour with almond or coconut flour for a celiac-friendly version.
• Vegan Berry Delight: Swap butter for coconut oil and use coconut cream instead of heavy cream.
• Low-Sugar Option: Use stevia or monk fruit sweetener and fresh berries with minimal added sugar.
• Chocolate Berry Shortcake: Add cocoa powder to biscuit dough and sprinkle dark chocolate shavings between layers.

Best Pairings for Strawberry Shortcake

Enhance the strawberry shortcake’s sweetness with a light, bubbly prosecco or champagne that complements the dessert’s fruity and creamy elements.

Select a delicate white or chamomile tea to balance the richness of the shortcake, providing a refreshing counterpoint to the sweet and buttery flavors.

Add a scoop of smooth vanilla ice cream alongside the strawberry shortcake to create a classic, indulgent dessert combination with contrasting temperatures and textures.

Scatter fresh blueberries or raspberries around the plate to add color, additional fruity notes, and a gourmet touch to the presentation.

Proper Storage for Strawberry Shortcake

• Store assembled shortcakes in an airtight container for up to 2 days, keeping whipped cream and strawberries separate to prevent soggy biscuits.
• Wrap plain, cooled biscuits tightly in plastic wrap and freeze for up to 1 month. Thaw at room temperature before serving.
• Warm biscuits in a preheated 350F oven for 5-7 minutes to restore crispness. Cool slightly before adding fresh toppings.
• Keep macerated strawberries and whipped cream in sealed containers in the refrigerator for 1-2 days, preparing fresh components when ready to serve.

FAQs

• What makes the biscuits light and fluffy?

The cold butter cut into the flour creates tiny pockets of fat that melt during baking, producing a tender, flaky texture. Avoid overmixing the dough to keep the biscuits soft.

• Can I use frozen strawberries instead of fresh?

Fresh strawberries are recommended for the best flavor and texture. Frozen strawberries can be too watery and may make the shortcake soggy. If using frozen, thaw and drain them completely before using.

• How do I know when the biscuits are perfectly baked?

Look for a golden brown color on the edges and top. The biscuits should rise and have a slightly crisp exterior while remaining soft inside. A toothpick inserted in the center should come out clean.

Strawberry Shortcake Recipe For All Occasions

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4.7 from 9 reviews

• Total Time: 45 minutes
• Yield: 8 1x

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Description

Sumptuous strawberry shortcake beckons dessert enthusiasts with its classic charm and irresistible layers of sweetness. Tender biscuits, fresh berries, and billowy whipped cream combine into a delightful American classic that will charm guests at any gathering.

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Ingredients

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Main Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 2 cups fresh strawberries

Shortcake Base Ingredients:

• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter

Cream and Flavoring Ingredients:

• 1 cup heavy cream
• 1 teaspoon vanilla extract

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Instructions

1. Preheat the oven to a high temperature of 425F (220C) and prepare a baking sheet with parchment paper for optimal baking surface.
2. Prepare fresh strawberries by washing and slicing them, then generously coat with sugar and allow to macerate for 15 minutes to release natural juices.
3. Create the shortcake base by combining dry ingredients in a mixing bowl, ensuring even distribution of flour, sugar, baking powder, and salt.
4. Incorporate cold butter into the dry mixture using a cutting technique until the texture resembles rough, uneven crumbs.
5. Gently fold heavy cream into the crumbly mixture, mixing until just combined to maintain a delicate dough consistency.
6. Shape the dough into rounded portions directly on the prepared baking sheet, maintaining consistent size for even baking.
7. Bake the shortcake rounds in the preheated oven for 15-20 minutes, watching for a golden-brown exterior that indicates perfect doneness.
8. While biscuits are cooling, whip heavy cream with a touch of vanilla extract until soft, billowy peaks form.
9. Carefully slice the cooled biscuits in half horizontally, creating layers for assembly.
10. Construct the shortcake by layering macerated strawberries and freshly whipped cream between biscuit halves, serving immediately to preserve texture and freshness.

Notes

• Chilling butter beforehand ensures flakier, more tender shortcake biscuits with a delicate crumbly texture.
• Use room temperature ingredients to help the dough combine more smoothly and prevent overmixing, which can make biscuits tough.
• For gluten-free option, substitute all-purpose flour with a 1:1 gluten-free baking blend to maintain similar texture and taste.
• Fresh, seasonal strawberries provide the best flavor, but frozen can work in off-season with slight adjustment to sugar maceration time.

• Prep Time: 25 minutes
• Cook Time: 20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 250 kcal
• Sugar: 18 g
• Sodium: 150 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 4 g
• Trans Fat: 0.5 g
• Carbohydrates: 30 g
• Fiber: 2 g
• Protein: 3 g
• Cholesterol: 45 mg