What You’ll Love About This Recipe
This strawberry shortcake recipe is perfect for anyone who loves a sweet, fruity dessert that’s easy to make. You’ll enjoy every bite of this classic treat, whether it’s for a special occasion or just a cozy night in.
Simple ingredients that you probably already have in your kitchen.
Quick preparation—no need to spend hours in the kitchen.
Customizable—swap strawberries for your favorite fruit or add a dollop of whipped cream for extra indulgence.
Recipe
This classic homemade strawberry shortcake recipe brings together tender, buttery biscuits, fresh strawberries, and fluffy whipped cream for a delightful dessert. Perfect for any occasion, it’s simple to make and always a crowd-pleaser.
Ingredients
- For the Strawberries:
- 1 lb fresh strawberries, hulled and sliced
- 3 tbsp granulated sugar
- For the Shortcakes:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold and cubed
- 2/3 cup heavy cream, plus extra for brushing
- 1 tsp vanilla extract
- Coarse sugar, for sprinkling
- For the Whipped Cream:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
1. Prepare the Strawberries:
In a bowl, mix sliced strawberries with 3 tbsp sugar. Set aside to macerate while preparing the shortcakes.
2. Make the Shortcakes:
Preheat oven to 425°F (220°C). In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add 2/3 cup heavy cream and vanilla extract, stirring until the dough comes together.
Turn the dough onto a floured surface and gently knead it a few times. Pat into a 1-inch thick circle and cut into 6-8 rounds using a biscuit cutter. Place on a parchment-lined baking sheet, brush with heavy cream, and sprinkle with coarse sugar. Bake for 12-15 minutes or until golden brown. Let cool slightly.
3. Prepare the Whipped Cream:
In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
4. Assemble:
Split the shortcakes in half. Layer the bottom half with macerated strawberries, top with a dollop of whipped cream, and cover with the other half of the shortcake.
Notes
- Use cold butter for flaky shortcakes.
- Fresh strawberries are best, but frozen can be used if thawed and drained.
Equipment
- Mixing bowls
- Pastry cutter
- Biscuit cutter
- Baking sheet
- Parchment paper
- Whisk or electric mixer
Time
- Prep Time: 20 minutes
- Cooking Time: 15 minutes
Cuisine
American
Serving
6-8 servings
Nutrition
1 serving of homemade strawberry shortcake provides a balance of carbohydrates, fats, and proteins.
| Nutrition | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Cholesterol | 45 mg |
| Sodium | 280 mg |
| Total Carbs | 48 g |
| Dietary Fiber | 2 g |
| Sugars | 25 g |
| Protein | 5 g |
What To Serve With It
I love pairing my homemade strawberry shortcake with fresh whipped cream because it adds a light, fluffy texture that complements the sweetness perfectly. If I’m feeling extra indulgent, a scoop of vanilla ice cream takes it to the next level, making it feel like a fancy dessert. Both options are simple but totally elevate the whole experience.
Fresh Whipped Cream
There’s something magical about fresh whipped cream—it’s creamy, light, and just sweet enough to make almost any dessert better. I love making it from scratch because it’s so simple: cold heavy cream, a touch of sugar, and a splash of vanilla extract. Whip it until soft peaks form, and you’ve got a fluffy cloud of deliciousness. It pairs perfectly with strawberry shortcake, adding richness without overpowering the fresh berries. Plus, it’s way better than store-bought versions. Trust me, once you’ve tried homemade whipped cream, you’ll never go back—it’s the crowning touch that makes every bite unforgettable.
Vanilla Ice Cream
When you’re craving a classic treat, few things hit the spot like vanilla ice cream, but it’s even better when paired with something special. I love serving it with warm, fresh strawberry shortcake because the cool, creamy swirls melt into the fluffy cake and juicy berries, creating the perfect bite. It’s like a dessert party in your mouth! I always use high-quality vanilla ice cream—its smooth, rich flavor balances the sweetness of the strawberries. Sometimes, I’ll add a sprinkle of crushed shortcake crumbles on top for extra crunch. Trust me, it’s a combo you’ll want to make again and again.
