Recipe
There’s nothing quite like the magic of a perfect strawberry shortcake—light, buttery layers cradling juicy strawberries and billowy whipped cream. This recipe? It’s the one I swear by, the kind that turns first-time bakers into dessert heroes and has friends begging for seconds.
The secret? A tender, golden biscuit-style cake that soaks up all the berry juices without getting soggy, paired with fresh strawberries macerated just enough to release their syrupy sweetness.
Every bite is a harmony of textures: crisp edges giving way to pillowy softness, with bursts of fruit and clouds of cream. Trust me, once you taste this, store-bought versions will never compare. Let’s bake something unforgettable.
Ingredients
Fresh, high-quality ingredients make all the difference in crafting the perfect strawberry shortcake. Opt for ripe, in-season strawberries for their natural sweetness and vibrant flavor. Here’s what you’ll need:
For the Shortcake Biscuits:
- All-purpose flour – The foundation of a tender biscuit; measure it correctly by spooning and leveling.
- Sugar – Adds a subtle sweetness; granulated is fine, but cane sugar brings a deeper flavor.
- Baking powder – Essential for that light, flaky rise—make sure it’s fresh.
- Salt – Enhances all the flavors; don’t skip it.
- Unsalted butter – Cold and cubed; it creates those flaky layers we love. Pro tip: freeze it for 10 minutes before using.
- Heavy cream – Keeps the biscuits moist; buttermilk can be a tangy substitute if needed.
- Vanilla extract – Adds warmth; use pure extract, not imitation.
For the Strawberry Filling:
- Fresh strawberries – Hulled and sliced; they’re the star of the show.
- Sugar – Helps macerate the berries, releasing their juices; adjust to taste.
- Lemon juice – Brightens the flavors; fresh-squeezed is best.
For the Whipped Cream:
- Heavy cream – Must be cold for perfect peaks.
- Powdered sugar – Sweetens without grittiness; adjust to your preference.
- Vanilla extract – Adds depth; a splash of almond extract can be a fun twist.
Optional Garnishes:
- Mint leaves – For a pop of color.
- Extra strawberries – Slice them for a professional finish.
- Powdered sugar – A light dusting adds elegance.
Substitutions: No heavy cream? Full-fat coconut milk works for a dairy-free whipped cream.
Out of fresh strawberries? Frozen can work in a pinch—just thaw and drain well.
Non-negotiables: Fresh strawberries and cold butter are key for the best texture and flavor.
How to Make the Best Classic Strawberry Shortcake Method
Assemble warm – Split shortcakes horizontally while slightly warm.
Spoon macerated strawberries and juice over the bottom halves, add whipped cream, then crown with the top halves.
*Pro tip: Serve immediately to prevent sogginess.*
Nutrition
This strawberry shortcake recipe offers a delightful treat with its blend of fresh strawberries, fluffy cake, and whipped cream. Here’s a nutritional breakdown:
| Nutrient | Amount per Serving |
|---|---|
| Calories | 450 |
| Total Fat | 22g |
| Saturated Fat | 13g |
| Cholesterol | 80mg |
| Sodium | 300mg |
| Total Carbs | 58g |
| Dietary Fiber | 3g |
| Sugars | 35g |
| Protein | 6g |
Chef Tips
For the best strawberry shortcake, I always recommend using the ripest, juiciest strawberries—they’ll naturally sweeten the dessert.
Don’t overmix the biscuit dough; keep it crumbly for a tender texture. Chill your butter before cutting it into the flour for flakier biscuits.
Macerate the strawberries with a bit of sugar to draw out their juices.
Serve warm biscuits with cold whipped cream for contrast.
Frequently Asked Questions
Can I Use Frozen Strawberries Instead of Fresh?
I’d recommend thawing frozen strawberries and draining the excess juice to avoid sogginess. They’ll still work, but fresh ones give a brighter flavor. If frozen’s all I have, it’s fine—just adjust the sweetness as needed.
How Do I Store Leftover Strawberry Shortcake?
I store leftover strawberry shortcake in an airtight container in the fridge for up to two days. I keep the strawberries and whipped cream separate from the cake to prevent it from getting soggy.
Can I Make the Shortcake Ahead of Time?
Yes, I can make the shortcake ahead of time. I’ll bake it, let it cool completely, then store it in an airtight container at room temperature for up to a day before assembling it with the strawberries and cream.
What Can I Substitute for Heavy Cream?
If you don’t have heavy cream, I’d use half-and-half or whole milk mixed with melted butter. Coconut cream’s a good non-dairy option. Evaporated milk works too, though it’s a bit thinner.
Is This Recipe Gluten-Free?
No, this recipe isn’t gluten-free because it uses regular flour. You’d need gluten-free flour to make it work, but I’d recommend checking the ratios since gluten-free flours sometimes behave differently in baking.
