Why You’ll Love This Strawberry Shortcake
- Bright, fresh strawberry flavor that feels like summer in every bite.
- Quick to assemble once the strawberries macerate — great for last-minute desserts.
- Crowd-pleasing and family-friendly: kids and guests will ask for seconds.
- Flexible: make biscuit-style shortcakes, layered cakes, or minis to suit the occasion.
- Perfect for meal-prep: macerate berries ahead and whip cream right before serving.
introduction
Strawberry Shortcake is a timeless, joyful dessert that pairs tender pastry, juicy berries, and cloud-like whipped cream. If you love flaky shortcakes as a base, try these homemade sweet shortcake biscuits for a flaky, buttery foundation that’s perfect with macerated strawberries.
Ingredients Needed :
Fruit
- 1 quart (about 4 cups) fresh strawberries, sliced
- 1/4 to 1/2 cup granulated sugar (to macerate berries)
Dry ingredients (shortcakes)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar (optional, for a slightly sweet biscuit)
Fat & dairy
- 6 tablespoons cold unsalted butter, cut into small cubes
- 3/4 cup milk (whole milk preferred)
Toppings / finishing
- 1 cup heavy cream
- 2 tablespoons granulated sugar (for whipped cream)
- 1 teaspoon vanilla extract
For a different finish that stacks like a layer cake, consider a layered strawberry shortcake cake approach using the same components.
Step-by-Step Instructions :
- Preheat the oven to 425°F (220°C).
- In a bowl, slice the strawberries and toss them with sugar. Let them sit to release juices.
- 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 and knead lightly. Roll out to 1-inch thickness and cut into rounds.
- Place rounds on a baking sheet and bake for 15-20 minutes or until golden.
- For the whipped cream, beat heavy cream with sugar and vanilla until soft peaks form.
- To serve, layer the shortcakes with strawberries and whipped cream.
If you prefer party-friendly portions, swap the rounds for mini strawberry shortcakes — same steps, smaller cutters, faster bake time.
Serving Suggestions Strawberry Shortcake
Serve warm shortcakes split with a generous spoonful of macerated strawberries and a dollop of whipped cream. For a pretty presentation, add a whole strawberry on top and a light dusting of powdered sugar. Pair with iced tea or sparkling water for an easy summer spread. For a speedy, classic take, check this quick classic strawberry shortcake for inspiration on faster assembly techniques.
Tips for Success Strawberry Shortcake
- Keep the butter cold and work quickly to get flaky layers in the shortcakes.
- Macerate strawberries at least 20–30 minutes so they become juicy and syrupy.
- Don’t overmix the dough — stop when it just comes together to keep biscuits tender.
- Whip cream just until soft peaks for a light, spreadable texture; overwhipping can make it grainy.
- If baking ahead, warm shortcakes briefly in a low oven before assembling so they’re cozy with the berries.
variation (if any)
- Sponge cake base: Replace the biscuit shortcake with a light vanilla sponge for a more cake-like dessert.
- Lemon kick: Add 1 tsp lemon zest to strawberries for brightness.
- Balsamic strawberries: Toss berries with a splash of balsamic vinegar and a pinch of black pepper for a sophisticated twist.
FAQs
Q: Can I use frozen strawberries?
A: Yes — thaw and drain excess liquid, then toss with a little sugar and simmer briefly if too watery before assembling.
Q: How far ahead can I prepare components?
A: Macerated strawberries can be made a day ahead (refrigerate). Shortcakes are best fresh, but you can bake and freeze them; rewarm before serving.
Q: Can I make this dairy-free?
A: Substitute butter with a firm dairy-free baking stick and use coconut cream whipped with a little sugar as a topping.
Q: What’s the best way to store leftovers?
A: Store components separately (berries and whipped cream refrigerated, shortcakes at room temp wrapped). Assemble just before serving to keep textures fresh.
Ingredients
Fruits
- 1 quart fresh strawberries, sliced
- 1/4 to 1/2 cup granulated sugar (to macerate berries) Adjust to taste
Dry ingredients (shortcakes)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons granulated sugar (optional, for a slightly sweet biscuit) Optional
Fat & dairy
- 6 tablespoons cold unsalted butter, cut into small cubes Keep cold for flaky texture
- 3/4 cup milk (whole milk preferred)
Toppings / finishing
- 1 cup heavy cream
- 2 tablespoons granulated sugar (for whipped cream)
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- In a bowl, slice the strawberries and toss them with sugar. Let them sit to release juices.
- In another bowl, combine flour, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs.
- Stir in milk until just combined.
- Turn dough onto a floured surface and knead lightly. Roll out to 1-inch thickness and cut into rounds.
Baking
- Place rounds on a baking sheet and bake for 15-20 minutes or until golden.
Whipping cream
- For the whipped cream, beat heavy cream with sugar and vanilla until soft peaks form.
Serving
- Layer the shortcakes with strawberries and whipped cream.
