introduction
Bright, simple, and utterly irresistible, this Strawberry Shortcake Recipe is everything you want for sunny afternoons and family desserts. The tender shortcakes, macerated strawberries, and cloud-like whipped cream come together in a classic that’s quick enough for weeknights and special enough for celebrations. For a creamy-layered inspiration that leans into the same fresh-berry vibe, see this Olive Garden strawberry cream cake recipe.
Why You’ll Love This Strawberry Shortcake Recipe:
- Fresh, bright strawberry flavor that highlights ripe fruit
- Quick prep — most of the work is hands-off while berries macerate
- Perfect for entertaining: makes six generous shortcakes
- Family-friendly and easy to customize (kids love assembling)
- Flaky shortcakes plus whipped cream = classic comfort
Ingredients Needed :
Strawberries
- 1 and ½ pounds fresh strawberries, hulled and sliced
- ¼ cup granulated sugar (for macerating)
Shortcakes (baked)
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter, cut into small pieces
- ⅔ cup whole milk
- 1 teaspoon vanilla extract
Whipped cream
- 1 cup heavy whipping cream, cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Step-by-Step Instructions :
- Slice the strawberries and place them in a large bowl; sprinkle ¼ cup granulated sugar over the strawberries, stir gently, and set aside for at least 30 minutes so they release their juices.
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- In a large mixing bowl, combine 2 cups flour, ¼ cup granulated sugar, 1 tablespoon baking powder, and ½ teaspoon salt. Add the cold butter pieces and use your fingers or a pastry cutter to blend until the mixture looks crumbly.
- Pour in ⅔ cup whole milk and 1 teaspoon vanilla extract; stir just until combined — do not overmix. Drop large spoonfuls of dough onto the prepared baking sheet to make six shortcakes.
- Bake for 12 to 15 minutes, or until the tops are golden brown. Remove from the oven and let cool for about 10 minutes.
- Meanwhile, pour the cold heavy whipping cream into a separate bowl, add 2 tablespoons powdered sugar and 1 teaspoon vanilla extract, and beat with a hand mixer until soft peaks form.
- Split each shortcake in half, spoon strawberries and their juices onto the bottom half, add a generous layer of whipped cream, place the top half over the cream, then add more strawberries and whipped cream on top if desired. Serve immediately and enjoy!
Serving Suggestions Strawberry Shortcake Recipe
- Serve with a dusting of powdered sugar and a mint sprig for pretty presentation.
- Pair with vanilla ice cream for an extra-indulgent dessert.
- Offer lemon curd or a drizzle of balsamic reduction for guests who love tangy contrasts.
Tips for Success Strawberry Shortcake Recipe
- Use ripe, fragrant strawberries for the best flavor — they don’t need to be perfect looking.
- Macerate the berries at least 30 minutes so they become juicy; stir occasionally to keep juices covering fruit.
- Keep butter and cream cold until use — cold butter yields flakier shortcakes and cold cream whips better.
- Don’t overwork the dough; stop mixing as soon as it comes together to avoid dense shortcakes.
- Bake on a middle rack for even browning and rotate the pan halfway through if your oven runs hot.
variation (if any)
- Lemon-vanilla: Add 1 tablespoon lemon zest to the dough and a splash of lemon juice to the macerating berries.
- Biscuit-style: Roll the dough and cut into rounds for uniform, bakery-style shortcakes.
- Gluten-free: Substitute a 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum if your blend lacks it.
- Boozy berries: Stir 1–2 tablespoons of Grand Marnier or balsamic vinegar into the macerating berries for grown-up flavor.
FAQs
Q: Can I make the shortcakes ahead of time?
A: Yes — bake the shortcakes, cool completely, then store in an airtight container at room temperature for up to 1 day. Rewarm briefly in a 350°F oven before assembling.
Q: How long will the macerated strawberries keep?
A: Refrigerated in a sealed container, macerated strawberries will keep 2–3 days. The juices intensify flavor the longer they sit.
Q: Can I use frozen strawberries?
A: Thawed frozen strawberries work in a pinch. Drain excess liquid after thawing, then toss with sugar and let sit to draw back juices before assembling.
Q: How do I prevent watery shortcakes?
A: Serve soon after assembly so the juices don’t soak the shortcakes. You can also place a thin layer of whipped cream on the bottom half before the berries to create a moisture barrier.
Ingredients
For the macerated strawberries
- 1.5 pounds fresh strawberries, hulled and sliced
- 0.25 cup granulated sugar (for macerating)
For the shortcakes
- 2 cups all-purpose flour
- 0.25 cup granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.5 cup cold unsalted butter, cut into small pieces
- 0.67 cup whole milk
- 1 teaspoon vanilla extract
For the whipped cream
- 1 cup heavy whipping cream, cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- Slice the strawberries and place them in a large bowl; sprinkle ¼ cup granulated sugar over the strawberries, stir gently, and set aside for at least 30 minutes so they release their juices.
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- In a large mixing bowl, combine 2 cups flour, ¼ cup granulated sugar, 1 tablespoon baking powder, and ½ teaspoon salt.
- Add the cold butter pieces and use your fingers or a pastry cutter to blend until the mixture looks crumbly.
- Pour in ⅔ cup whole milk and 1 teaspoon vanilla extract; stir just until combined — do not overmix.
- Drop large spoonfuls of dough onto the prepared baking sheet to make six shortcakes.
Baking and Assembling
- Bake for 12 to 15 minutes, or until the tops are golden brown. Remove from the oven and let cool for about 10 minutes.
- Meanwhile, pour the cold heavy whipping cream into a separate bowl, add 2 tablespoons powdered sugar and 1 teaspoon vanilla extract, and beat with a hand mixer until soft peaks form.
- Split each shortcake in half, spoon strawberries and their juices onto the bottom half, add a generous layer of whipped cream, place the top half over the cream, then add more strawberries and whipped cream on top if desired.
- Serve immediately and enjoy!
