Classic Strawberry Shortcake Recipe

There’s just something magical about Classic Strawberry Shortcake—the way tender biscuits, fresh strawberries, and billowy whipped cream come together is pure dessert bliss! This recipe is a beloved summer tradition in my kitchen, and I can’t wait to share all my best tips so you can make your own unforgettable shortcakes at home.

Ingredients You’ll Need

What I love most about Classic Strawberry Shortcake is just how down-to-earth and unfussy the ingredients are. Each one plays a starring role—making the biscuits tender, the berries vibrant, and the cream extra luscious.

• Flour: All-purpose flour gives the shortcakes their signature melt-in-your-mouth crumb.
• Sugar: Just enough to sweeten the shortcakes and make the strawberries shine.
• Baking powder: The secret to those lofty, biscuit-like layers!
• Salt: Brightens up the flavors and balances the sweetness.
• Milk: Brings everything together for a tender, cohesive dough—whole milk works best, but any variety will do.
• Unsalted butter (melted): Adds richness and dreamy flavor to the shortcakes.
• Fresh strawberries: Sliced and lightly sugared, these are the juicy, ruby-red heart of the dessert.
• Whipping cream: Whipped until thick and pillowy—just TRY not to sneak a spoonful!
• Powdered sugar: A touch keeps the cream perfectly sweet and silky-smooth.
• Vanilla extract or paste (optional): A little splash gives your whipped cream an extra boost of bakery-fresh aroma.

Variations

If you love making a recipe your own, you’re in luck! Classic Strawberry Shortcake is the perfect canvas for customizing based on what you love, your dietary needs, or just what you have on hand in the pantry.

• Berry-Swaps Galore: Try using raspberries, blueberries, or even sliced peaches in place of strawberries for a fruity twist.
• Gluten-Free Shortcakes: Substitute your favorite 1:1 gluten-free flour blend in the dough for a just-as-tender, wheat-free treat.
• Dairy-Free Dream: Use plant-based milk and vegan butter for the shortcakes, and coconut cream for the whipped topping—still every bit as delicious!
• Lemon Zest Boost: Stir in a bit of lemon zest to the dough or berries for a zippy, citrusy pop.

How to Make Classic Strawberry Shortcake

Step 1: Prepare the Shortcake Dough

Preheat your oven to 450°F (that’s the secret to those tall, golden shortcakes). In a large bowl, whisk together your flour, sugar, baking powder, and salt. Next, make a well in the center and pour in the milk and melted butter. Stir gently—just until everything comes together into a soft, shaggy dough. Don’t overmix or your shortcakes may turn out dense.

Step 2: Shape and Bake the Shortcakes

Lightly dust your counter with flour and turn out the dough. Knead it with gentle love—about 15–20 turns—until smooth. Cut the dough into four equal pieces, then pat each into a thick round (about 3/4-inch). Pop them on an ungreased baking sheet and bake for 10–12 minutes, just until golden and a toothpick comes out clean. Let them cool on a rack while you make the strawberries and cream.

Step 3: Macerate the Strawberries

While the shortcakes bake, combine your sliced strawberries and sugar in a medium bowl. Give them a good toss and set aside. The sugar will coax out the berries’ juices, turning them gloriously syrupy and sweet—the hallmark of a Classic Strawberry Shortcake.

Step 4: Whip Up the Cream

Pour your whipping cream, powdered sugar, and vanilla (if using) into a chilled bowl. Beat with an electric mixer until stiff peaks form, or, for a little kitchen fun, vigorously shake everything in a mason jar until thick and luscious. I promise, homemade whipped cream is worth the couple extra minutes.

Step 5: Assemble and Serve

Once the shortcakes have cooled, slice each in half horizontally. Spoon plenty of macerated berries (and all that lovely syrup!) onto the bottom half. Add a generous pillow of whipped cream, then cap it off with the top half of the shortcake. Serve immediately for the freshest, fluffiest Classic Strawberry Shortcake imaginable!

How to Serve Classic Strawberry Shortcake

Garnishes

If you want to elevate your Classic Strawberry Shortcake just a little more, try adding a sprig of fresh mint, a dusting of powdered sugar, or some lemon zest atop the whipped cream. Even a drizzle of melted chocolate or a few extra berries make for a stunning—and totally irresistible—finishing touch.

Side Dishes

This dessert shines brightest as the star of the show, but if you’re hosting a brunch or garden party, serve Classic Strawberry Shortcake after a light spring salad, a simple quiche, or alongside a chilled glass of sparkling lemonade. It also pairs beautifully with a cup of coffee or a pot of hot tea.

Creative Ways to Present

Shortcakes don’t have to be basic! Try layering the biscuit, strawberries, and cream in mini mason jars or parfait glasses for a modern, portable take. Or, use a cookie cutter for fun-shaped shortcakes—hearts, stars, or whatever fits your mood. You can even make tiny slider-style versions for a dessert buffet; they’re always the first to disappear!

Make Ahead and Storage

Storing Leftovers

If you have leftovers, store each component separately for the best results. Keep biscuits in an airtight container at room temperature for up to 2 days, strawberries in the fridge, and whipped cream tightly covered and chilled—the shortcakes can get soggy if assembled in advance.

Freezing

You can freeze the baked shortcakes (unfilled) for up to three months—just wrap well. Thaw at room temperature or briefly rewarm in the oven. However, the strawberries and cream are best enjoyed fresh and don’t freeze well.

Reheating

To restore that “just-baked” warmth, wrap shortcakes in foil and reheat in a 300°F oven for about 5 minutes. This will bring back their texture without drying them out. Fill with fresh berries and cream right before serving for the ultimate treat.

FAQs

Final Thoughts

Classic Strawberry Shortcake is the kind of dessert that brings people together—one bite, and you’ll see why it’s cherished through generations! I hope you’ll give this recipe a try, share it with friends or family, and savor every fluffy, juicy, creamy forkful. Enjoy every sweet, sun-kissed moment!

Print