I love strawberry shortcake because it’s sweet, fresh, and so easy to make. The soft biscuits, juicy strawberries, and creamy topping come together in a way that feels like a treat without being too heavy. It’s perfect for summer gatherings or just a cozy dessert at home. What I appreciate most is how simple the ingredients are, yet the result is always impressive. There’s a reason this classic never goes out of style.
What You’ll Love About This Recipe
This Strawberry Shortcake recipe is a delightful treat that combines simplicity with irresistible flavors.
- Fresh Ingredients: Juicy strawberries and fluffy whipped cream create a perfect balance.
- Easy Preparation: Simple steps make it accessible for bakers of all levels.
- Versatile Dessert: Perfect for any occasion, from casual gatherings to special celebrations.
Recipe
Strawberry shortcake is a classic dessert that combines tender, sweet biscuits with fresh strawberries and whipped cream for a delightful summer treat. To make this recipe, you’ll need 2 cups of all-purpose flour, 1/4 cup of granulated sugar, 1 tablespoon of baking powder, 1/2 teaspoon of salt, 1/2 cup of cold unsalted butter (cut into cubes), 2/3 cup of heavy cream, 1 teaspoon of vanilla extract, 1 pound of fresh strawberries (hulled and sliced), 2 tablespoons of granulated sugar (for the strawberries), and 1 cup of whipped cream (for topping).
Start by preheating your oven to 425°F (220°C). In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold butter and use a pastry cutter or your fingers to work it into the flour mixture until it resembles coarse crumbs. In a separate bowl, mix the heavy cream and vanilla extract, then pour it into the flour mixture. Stir until just combined—do not overmix. Turn the dough out onto a lightly floured surface and gently shape it into a rectangle about 1-inch thick. Cut into 6 squares and place them on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until golden brown. While the biscuits cool, toss the sliced strawberries with sugar and let them sit to release their juices. To assemble, split each biscuit in half, layer the bottom with strawberries, add a dollop of whipped cream, and top with the other biscuit half.
Prep time is 20 minutes, cooking time is 15 minutes, and the recipe serves 6. Each serving contains approximately 350 calories. This dish is a staple in American cuisine and is perfect for any summer gathering or dessert table.
Equipment
Having the right equipment guarantees your strawberry shortcake turns out perfect every time. Here’s what you’ll need:
- Mixing bowls (large and medium)
- Whisk or electric mixer
- Measuring cups and spoons
- Baking sheet or cake pan
- Parchment paper
- Rubber spatula
- Knife or pastry cutter
- Cooling rack
- Serving plate or cake stand
Nutrition
Strawberry shortcake is a beloved dessert that combines fresh strawberries, fluffy cake, and whipped cream. While indulgent, it can also offer some nutritional benefits.
- High in vitamin C from fresh strawberries
- Provides calcium and protein from whipped cream
- Contains carbohydrates for energy from the cake base
- Offers fiber from the strawberries for digestive health
- Can be made healthier with whole-grain cake and reduced-sugar options
What to Serve With This Recipe
I love pairing my strawberry shortcake with fluffy whipped cream or a scoop of vanilla ice cream for extra richness. Fresh fruit like blueberries or raspberries adds a juicy contrast, while a warm cup of tea or coffee makes it feel extra cozy. For a surprising twist, I sometimes serve it with a light, savory dish like a small salad to balance the sweetness.
Whipped Cream Options
When it comes to strawberry shortcake, the whipped cream can make or break the dish. I love experimenting with whipped cream flavors, like vanilla, coconut, or even a hint of almond. For a dairy-free option, I’ll use vegan whipped cream made from coconut milk or aquafaba. It’s light, fluffy, and delicious. Choosing the right topping takes this classic dessert to the next level.
Fresh Fruit Pairings
Fresh fruit pairings can truly elevate the strawberry shortcake experience, adding bursts of flavor and color that complement the dessert perfectly. I love mixing in berry combinations like blueberries or raspberries for a tangy twist. For something unexpected, I’ll add tropical fruits like mango or pineapple—they bring a sweet, juicy contrast. These pairings make each bite feel fresh, vibrant, and a little adventurous.
Ice Cream Variations
To take your strawberry shortcake to the next level, consider serving it with a scoop of ice cream—it’s a match made in dessert heaven. Classic vanilla works wonders, but don’t shy away from bold flavor combinations like strawberry cheesecake or salted caramel. Top it off with ice cream toppings like crushed nuts or chocolate chips for extra crunch. Trust me, it’s a game-changer!
Tea and Coffee Combos
Although strawberry shortcake shines on its own, pairing it with the right tea or coffee can really elevate the experience. I love experimenting with unique flavor pairings, like a vanilla latte or a light Earl Grey tea. For seasonal drink suggestions, try an iced hibiscus tea in summer or a spiced chai latte in winter. These combos balance the sweetness perfectly!
Savory Side Dishes
While strawberry shortcake is a classic dessert, it can be even more satisfying when paired with the right savory side dishes. I love balancing its sweetness with savory flavors like roasted vegetables or a creamy Caesar salad. For side dish suggestions, try garlic herb mashed potatoes or a charcuterie board with cheese and crackers. These options create a meal that’s both indulgent and perfectly balanced.
Frequently Asked Questions
Can I Use Frozen Strawberries Instead of Fresh?
I’d use frozen vs. fresh strawberries, but I’ll adjust the cooking time for frozen ones since they release more liquid. I’d thaw and drain them first to avoid making my dish too soggy.
How Long Does Strawberry Shortcake Last in the Fridge?
I’ve tested how long it lasts in the fridge, and it’s about 2-3 days before it gets soggy. Delicious variations like adding whipped cream or custard help, but the best toppings won’t save it past that.
Can I Make This Recipe Gluten-Free?
I can make this recipe gluten-free by using gluten-free substitutions like almond flour options. Almond flour works well for a nutty flavor and texture. I’d also guarantee all other ingredients are certified gluten-free. It’s simple to adapt!
What’S the Best Way to Store Leftover Shortcake?
Picture a treasure chest guarding gold—that’s how I store my leftovers. I wrap them tight, then tuck them into airtight containers, ensuring proper sealing to lock in freshness like a vault preserves precious gems.
Can I Substitute Whipped Cream With Something Else?
I can definitely use alternative toppings if I don’t have whipped cream. Dairy-free options like coconut cream, a cashew-based cream, or even a thick yogurt work well. I’ve even tried marshmallow fluff for a sweeter twist.
