introduction
Bright, simple, and endlessly shareable — this Quick Classic Strawberry Shortcake is the kind of dessert that looks special but comes together in minutes. It’s perfect for warm-weather gatherings, fast weeknight treats, or an easy showstopper when strawberries are at their peak. If you want a tried-and-true shortcake made fast, try the classic shortcake method for reliably tender results.
Why You’ll Love This Quick Classic Strawberry Shortcake:
- Fast to make with a 30–40 minute total time — great for last-minute dessert.
- Bright, fresh strawberry flavor balanced by fluffy whipped cream.
- Easy pantry-friendly ingredients; no special equipment required.
- Kid-friendly, crowd-pleasing, and perfect for summer parties.
- Make-ahead options: macerate berries earlier or bake biscuits in advance.
Ingredients Needed :
Fruit
- 2 cups strawberries, sliced
- 1 tablespoon sugar
Dairy & Toppings
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Dry Ingredients (shortcakes)
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
Fat & Liquid
- 1/4 cup butter, cold and cubed
- 1/2 cup milk
If you prefer individual servings that are easy to transport and Instagram-ready, try the strawberry shortcake cups version for a portable twist.
Step-by-Step Instructions :
- Preheat your oven to 425°F (220°C).
- In a bowl, mix strawberries with 1 tablespoon sugar and set aside to macerate.
- In another bowl, combine flour, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk until just combined.
- Turn dough onto a floured surface, knead gently, then pat into a 1-inch thick round. Cut into rounds and place on a baking sheet.
- Bake for 12-15 minutes until golden brown.
- While the shortcakes are baking, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
- Once shortcakes are cool, split them in half and layer with strawberries and whipped cream.
- Serve immediately and enjoy your delightful dessert!
Serving Suggestions Quick Classic Strawberry Shortcake
Serve warm shortcakes with a big spoonful of macerated strawberries and fluffy cream on top. Add a sprig of mint for color, or dust with a little extra powdered sugar. For a brunch twist, pair with a pot of strong coffee or sparkling lemonade for refreshment.
Tips for Success Quick Classic Strawberry Shortcake
- Keep the butter cold: cold cubes create flaky layers as the shortcakes bake.
- Don’t overwork the dough — gentle kneading keeps biscuits tender.
- For extra flavor, add a teaspoon of lemon zest to the macerated strawberries.
- If your whipped cream softens, chill the bowl and re-whip briefly for lift.
- Want a richer biscuit base? See the recipe for homemade sweet shortcake biscuits to swap in a buttery, slightly sweeter biscuit.
variation (if any)
- Shortcake Cups: Layer minis in clear cups for easy serving and portable dessert.
- Glazed Shortcakes: Brush warm shortcakes with melted butter and a sprinkle of sugar for a shiny finish.
- Lemon-Infused: Add a teaspoon of lemon zest to whipped cream for a citrus lift.
- Vegan option: Use coconut cream whipped and dairy-free butter/milk swaps for a plant-based version.
FAQs
Q: How long can macerated strawberries sit before serving?
A: Macerated strawberries are best within 2–4 hours. They’ll release more juice over time, which is lovely for soaking the shortcakes but may make them softer if left overnight.
Q: Can I make the shortcakes ahead of time?
A: Yes — bake the shortcakes and cool completely, then store in an airtight container at room temperature for up to 24 hours. Rewarm briefly in a low oven before assembling.
Q: How do I stabilize whipped cream if making ahead?
A: Whisk in 1–2 tablespoons of cream cheese or use a powdered gelatin stabilizer so the whipped cream holds shape for several hours.
Q: What’s the best way to serve this for a party?
A: For a crowd, assemble just before serving to avoid soggy shortcakes. Alternatively, pre-portion strawberries and whipped cream and let guests build their own.
Ingredients
Fruit
- 2 cups strawberries, sliced
- 1 tablespoon sugar for macerating the strawberries
Dairy & Toppings
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Dry Ingredients (shortcakes)
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
Fat & Liquid
- 1/4 cup butter, cold and cubed
- 1/2 cup milk
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a bowl, mix strawberries with 1 tablespoon sugar and set aside to macerate.
- In another bowl, combine flour, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in milk until just combined.
- Turn dough onto a floured surface, knead gently, then pat into a 1-inch thick round. Cut into rounds and place on a baking sheet.
Baking
- Bake for 12-15 minutes until golden brown.
Whipping Cream
- While the shortcakes are baking, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
Assembling
- Once shortcakes are cool, split them in half and layer with strawberries and whipped cream.
- Serve immediately and enjoy your delightful dessert!
