If summer had a signature dessert, it would be the timeless and beloved Strawberry Shortcake. With its flaky homemade biscuits, juicy, sweet strawberries, and cloud-like whipped cream, this dessert captures everything that’s wonderful about warm weather and fresh fruit.
Whether you’re baking for a family picnic, a weekend treat, or a Fourth of July gathering, strawberry shortcake is easy to make, endlessly nostalgic, and always a crowd-pleaser.
Why You’ll Love This Strawberry Shortcake Recipe
This isn’t just a dessert—it’s a summertime tradition. Here’s why it’s loved:
- Fresh, seasonal ingredients
- Perfect balance of sweet, tart, and creamy
- No fancy equipment required
- Ready in under 1 hour
- Customizable with other fruits or flavors
Whether you’re a novice baker or a seasoned pro, this classic strawberry shortcake will earn you rave reviews.
Ingredients for Strawberry Shortcake
For the Strawberries:
- 1 quart fresh strawberries, hulled and sliced
- ¼ to ⅓ cup granulated sugar (adjust to taste)
- 1 tablespoon lemon juice (optional, enhances flavor)
For the Shortcake Biscuits:
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter, cubed
- ⅔ cup whole milk or heavy cream
- 1 teaspoon vanilla extract
- Extra milk or cream for brushing tops
- Coarse sugar for sprinkling (optional)
For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions – How to Make Strawberry Shortcake
Step 1: Macerate the Strawberries
- In a medium bowl, toss sliced strawberries with sugar (and lemon juice, if using).
- Let sit for 30–45 minutes, stirring occasionally, until the berries release their juices.
Step 2: Make the Shortcake Biscuits
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.
- Add milk and vanilla, stirring just until dough comes together.
- Turn out onto a floured surface and gently knead 4–5 times.
- Pat into a ¾-inch thick round and cut out biscuits using a 2½-inch cutter.
- Place on baking sheet, brush with cream, and sprinkle with coarse sugar.
- Bake for 12–15 minutes, until golden brown. Cool slightly on a wire rack.
Step 3: Whip the Cream
- Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
- Keep chilled until ready to use.
Step 4: Assemble the Strawberry Shortcake
- Slice biscuits in half horizontally.
- Spoon macerated strawberries and juices over the bottom half.
- Top with a generous dollop of whipped cream.
- Add the biscuit top and finish with more berries and cream, if desired.
What Makes This Strawberry Shortcake Stand Out?
- Flaky, buttery biscuits that are soft inside and golden outside
- Sweet-tart strawberries marinated to perfection
- Rich, lightly sweetened whipped cream made fresh
- Perfectly balanced flavors and textures in every bite
This is the kind of dessert that tastes like summer on a plate—light, refreshing, and full of homemade charm.
Expert Tips for the Best Strawberry Shortcake
1. Use Cold Butter
Keep your butter cold when making biscuits for a flaky texture.
2. Don’t Overwork the Dough
Handle the dough gently to avoid dense, tough shortcakes.
3. Let the Strawberries Sit
Maceration draws out the natural juices, creating a sweet syrup for soaking the biscuits.
4. Sweeten the Cream Lightly
Keep the whipped cream just lightly sweet to balance the dessert.
5. Assemble Just Before Serving
Shortcakes can get soggy—build them right before eating.
Variations on Classic Strawberry Shortcake
1. Angel Food or Pound Cake Base
Substitute biscuits with slices of sponge cake or pound cake.
2. Gluten-Free Option
Use a 1:1 gluten-free flour blend or pre-made gluten-free biscuits.
3. Strawberry Lemonade Shortcake
Add lemon zest to the biscuit dough and use lemon whipped cream.
4. Chocolate Strawberry Shortcake
Add cocoa powder to the biscuits or drizzle chocolate ganache over the top.
5. Berry Mix
Use a combination of blueberries, raspberries, and blackberries for a mixed berry twist.
What to Serve with Strawberry Shortcake
Although this dessert shines on its own, you can make it part of a bigger spread with:
- Iced tea or lemonade
- Vanilla or strawberry ice cream
- Grilled fruit skewers
- Mini tartlets or hand pies
It’s perfect for Easter brunch, July 4th, backyard BBQs, or bridal showers.
Make-Ahead & Storage Tips
Make-Ahead Tips
- Bake biscuits and prep strawberries up to 1 day ahead.
- Keep everything refrigerated and assemble just before serving.
Storage
- Store leftover biscuits in an airtight container at room temp for 2–3 days.
- Macerated berries last 2–3 days in the fridge.
- Whipped cream is best fresh but can be made a few hours ahead.
FAQs About Strawberry Shortcake
Can I use store-bought biscuits or cake?
Absolutely! If you’re in a pinch, store-bought biscuits, sponge cake, or angel food cake work well.
Can I freeze shortcake biscuits?
Yes—freeze baked biscuits for up to 3 months. Thaw and warm before serving.
What’s the best sugar for macerating strawberries?
Granulated white sugar works best. You can also use honey or maple syrup.
Can I use frozen strawberries?
Fresh is best, but if using frozen, thaw and drain well before macerating.
Is whipped cream necessary?
It’s a key element, but you can use ice cream, yogurt, or dairy-free whip alternatives.
Conclusion: The Ultimate Summer Dessert That Never Goes Out of Style
There’s something magical about a dessert that feels both nostalgic and elegant, and Strawberry Shortcake fits the bill perfectly. With its buttery biscuits, juicy strawberries, and billowy whipped cream, this dish is a true celebration of seasonal flavor and homemade simplicity.
Make it once, and it’ll become a tradition. Whether you’re hosting a backyard party or just enjoying a quiet summer evening, Strawberry Shortcake brings joy to the table—every time.