Delicious homemade Strawberry Shortcake topped with fresh strawberries and whipped cream.

Strawberry Shortcake

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introduction

This strawberry shortcake is fresh, simple, and sweet. It uses soft shortcakes, juicy strawberries, and whipped cream. If you need a gluten-free option, see this gluten-free shortcake recipe for ideas.

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why make this recipe

Make this recipe because it is quick and uses few ingredients. It highlights fresh strawberries and makes a bright, light dessert. Kids and adults both like it. You can make parts ahead or put it together fast.

how to make Strawberry Shortcake

Start with the strawberries so they have time to rest. Mix dry cupcake-style dough and cut in butter. Add milk and vanilla, then shape and bake the shortcakes. Let them cool and slice in half. Whip cream until soft peaks form. Layer the strawberries and cream between the shortcake halves. For a different strawberry treat, try a similar idea with homemade strawberry pop tarts.

Ingredients :

2 cups fresh strawberries, sliced, 1/4 cup sugar, 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/4 cup butter, softened, 1 cup milk, 1 teaspoon vanilla extract, 1 cup heavy whipping cream, 2 tablespoons powdered sugar

Directions :

  1. In a bowl, mix sliced strawberries with 1/4 cup sugar and let sit for about 30 minutes to release juices.
  2. Preheat the oven to 425°F (220°C).
  3. In another bowl, whisk together flour, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs.
  4. Stir in milk and vanilla until just combined.
  5. Turn dough onto a floured surface and knead gently, then roll out to about 1-inch thickness. Cut into rounds.
  6. Place on a baking sheet and bake for 15-20 minutes until golden.
  7. Let cool, then slice shortcakes in half.
  8. Whip the cream with powdered sugar until soft peaks form.
  9. Layer strawberry mixture and whipped cream between shortcake halves. Serve immediately.

how to serve Strawberry Shortcake

Serve the shortcakes soon after you assemble them so they stay light. Place a shortcake half on a plate, add a spoon of strawberries and some cream, then top with the other half. You can also serve the cream and strawberries on the side so guests build their own. For a softer cake style, see a light sponge idea such as Japanese strawberry sponge cake.

how to store Strawberry Shortcake

Store leftover strawberries and whipped cream in the fridge in separate covered containers for up to 2 days. Store baked shortcakes in an airtight container at room temperature for a day, or in the fridge if your kitchen is warm. Do not assemble until just before serving for best texture.

tips to make Strawberry Shortcake

  • Let the strawberries sit with sugar to make a sweet juice.
  • Do not overmix the dough. Mix until just combined.
  • Chill the dough a little if it feels too soft before cutting rounds.
  • Whip the cream until soft peaks for a light feel.
  • Assemble right before serving to keep the shortcakes from getting soggy.

variation (if any)

  • Add lemon zest to the strawberries for a bright flavor.
  • Use shortcake biscuits or store-bought biscuits to save time.
  • Substitute vanilla ice cream for whipped cream for a cold version.
  • Use other berries like raspberries or blueberries mixed with strawberries.

FAQs

Q: Can I use frozen strawberries?
A: Yes. Thaw and drain excess juice before adding sugar. They will be softer.

Q: How long can I keep the baked shortcakes?
A: They stay good for 1-2 days at room temperature in an airtight container, or in the fridge for 2-3 days.

Q: Can I make the shortcakes ahead?
A: Yes. Bake and cool them, then store in an airtight container. Warm briefly before serving if you like.

Q: Can I sweeten the whipped cream more?
A: Yes. Add more powdered sugar to taste, but go slowly to keep a light texture.

Conclusion

For another easy take on this classic, try this Easy Strawberry Shortcake Recipe | Swanky Recipes.

Strawberry Shortcake

This strawberry shortcake features soft shortcakes, juicy strawberries, and whipped cream, making it a bright and light dessert perfect for all ages.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the strawberries
  • 2 cups fresh strawberries, sliced Let sit with sugar to release juices.
  • 1/4 cup sugar To mix with strawberries.
For the shortcakes
  • 2 cups all-purpose flour For shortcake base.
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup butter, softened Cut into dry ingredients.
  • 1 cup milk Add with vanilla.
  • 1 teaspoon vanilla extract For flavor.
For the whipped cream
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar To sweeten the cream.

Method
 

Preparation
  1. In a bowl, mix sliced strawberries with sugar and let sit for about 30 minutes to release juices.
  2. Preheat the oven to 425°F (220°C).
  3. In another bowl, whisk together flour, baking powder, and salt.
  4. Cut in butter until mixture resembles coarse crumbs.
  5. Stir in milk and vanilla until just combined.
  6. Turn dough onto a floured surface and knead gently, then roll out to about 1-inch thickness. Cut into rounds.
  7. Place on a baking sheet and bake for 15-20 minutes until golden.
  8. Let cool, then slice shortcakes in half.
  9. Whip the cream with powdered sugar until soft peaks form.
Assembly
  1. Layer strawberry mixture and whipped cream between shortcake halves. Serve immediately.

Notes

For best texture, assemble right before serving. Store leftovers separately in the fridge.