Strawberry Shortcake – A Classic, Fresh, and Irresistible Dessert!

Nothing says summer quite like Strawberry Shortcake! This timeless dessert combines fluffy, buttery shortcakes with juicy, sweet strawberries and a generous dollop of homemade whipped cream. It’s light, fresh, and bursting with flavor—perfect for any occasion, from backyard barbecues to elegant dinner parties.

And the best part? It’s easier to make than you might think! With just a few simple ingredients, you can whip up a show-stopping dessert that everyone will love. Let’s dive into this sweet, nostalgic treat!

Why You’ll Love This Strawberry Shortcake Recipe

• Made with fresh, real ingredients – No artificial flavors, just sweet, juicy strawberries, homemade biscuits, and real whipped cream.
• Perfectly balanced – The buttery shortcake, sweet berries, and light whipped cream create the perfect bite every time.
• Easy to make – You don’t need to be a pro baker to pull this off!
• Great for any occasion – Whether it’s a picnic, holiday, or just a treat-yourself moment, this dessert fits the bill.
• Customizable – Swap the shortcake for sponge cake or add a drizzle of chocolate for a fun twist!

What Does Strawberry Shortcake Taste Like?

Think of the best combination of flavors and textures: the shortcake is lightly crisp on the outside and tender inside, the strawberries are juicy and naturally sweet, and the whipped cream is fluffy and just the right amount of creamy. Every bite is a balance of buttery richness and fresh fruitiness, making this dessert absolutely irresistible!

Ingredients for Strawberry Shortcake

the Shortcakes:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 2/3 cup heavy cream
• 1 teaspoon vanilla extract
• 1 egg (for brushing, optional)
• Coarse sugar (for sprinkling, optional)

the Strawberry Filling:

• 1 1/2 pounds fresh strawberries, sliced
• 1/4 cup granulated sugar (adjust to taste)
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract

the Whipped Cream:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

How to Make Strawberry Shortcake

1. Prepare the Strawberries

In a bowl, toss the sliced strawberries with sugar, lemon juice, and vanilla extract. Let them sit for about 30 minutes to release their natural juices and create a sweet strawberry syrup.

2. Make the Shortcakes

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
4. Stir in the heavy cream and vanilla extract until just combined. Do not overmix!
5. Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Cut into 6 circles or squares.
6. Place on the baking sheet, brush with a beaten egg (optional), and sprinkle with coarse sugar for extra crunch.
7. Bake for 15-18 minutes or until golden brown. Let them cool slightly.

3. Make the Whipped Cream

Using an electric mixer, beat the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. Keep refrigerated until ready to use.

4. Assemble the Strawberry Shortcakes

1. Slice each shortcake in half.
2. Spoon the macerated strawberries (with their juices) over the bottom half.
3. Add a generous scoop of whipped cream.
4. Place the top half of the shortcake on top and add an extra dollop of whipped cream and a few more strawberries.

5. Serve and Enjoy!

These shortcakes are best enjoyed fresh! Serve immediately and watch them disappear.

What to Serve with Strawberry Shortcake

• A drizzle of chocolate or caramel sauce – For extra indulgence.
• A scoop of vanilla ice cream – Because why not?
• Mint leaves – For a fancy, fresh touch.
• Lemon zest – Brightens up the flavors even more!

Tips for the Best Strawberry Shortcake

• Use fresh, ripe strawberries – The sweeter the berries, the better the flavor.
• Keep the butter cold – Cold butter creates flaky, tender shortcakes.
• Don’t overmix the dough – A light touch keeps the shortcakes soft and fluffy.
• Let the strawberries sit – Macerating (soaking in sugar) releases their juices and makes them extra flavorful.
• Serve immediately – Shortcakes taste best when freshly assembled.

How to Store and Reheat

• Shortcakes: Store in an airtight container at room temperature for up to 2 days. Reheat in the oven for a few minutes to crisp them up.
• Strawberries: Keep them in the fridge for up to 2 days, but they’ll get juicier the longer they sit.
• Whipped Cream: Best made fresh, but you can store it in the fridge for up to 24 hours.

Frequently Asked Questions

Can I use store-bought biscuits?

Yes! While homemade shortcakes are best, you can use store-bought biscuits in a pinch.

Can I make this ahead of time?

You can bake the shortcakes and macerate the strawberries a few hours in advance. Assemble just before serving.

Can I make this gluten-free?

Absolutely! Swap the all-purpose flour for a 1:1 gluten-free baking blend.

What if I don’t have heavy cream?

For a lighter option, you can use Greek yogurt or coconut whipped cream.

Final Thoughts – A Classic Dessert You’ll Love!

Strawberry Shortcake is a dessert that never goes out of style. It’s fresh, simple, and packed with flavor—perfect for any occasion. If you try this recipe, I’d love to hear what you think! Leave a comment, tag me on social media, or pin this recipe to your favorite dessert board.

Looking for more sweet treats? Try these next:

• Churros Cheesecake Cookies – A cinnamon-sugar dream come true!
• Bananas Foster Bread Pudding – A rich and caramelized twist on a classic.
• Monster Cookie Energy Balls – A no-bake treat packed with peanut butter and chocolate!

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Enjoy every bite! 🍓💕