Strawberry Shortcake Recipe – Fresh, Fluffy, and Delicious

Strawberry Shortcake is one of those desserts that feels like a sweet hug from summer itself. Picture buttery biscuits, tender yet slightly crisp, layered with juicy, ruby-red strawberries that practically melt into a syrupy goodness, all topped with clouds of homemade whipped cream. There’s something nostalgic about it—like the kind of dessert your grandmother might’ve made for family picnics or Sunday afternoons.

And the best part? Strawberry Shortcake comes together faster than most layered desserts, meaning you can whip up something that looks impressive without spending hours in the kitchen. Whether it’s for a casual brunch, a springtime celebration, or a just-because treat, Strawberry Shortcake is the kind of recipe that never disappoints. It’s bright, comforting, and always leaves everyone asking for seconds.

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What is Strawberry Shortcake?

Strawberry Shortcake is a beloved American dessert that’s been delighting families for generations. Traditionally, it’s made with freshly baked biscuits that are sliced open and filled with macerated strawberries and whipped cream. The biscuits bring that buttery, crumbly texture that pairs beautifully with the sweet, juicy fruit and soft, airy cream.

While some versions use sponge cake or pound cake as the base, the classic biscuit version offers a wonderful balance of textures—flaky, creamy, and fruity all at once. This treat often makes its grand appearance during strawberry season when berries are at their juiciest and most flavorful. The charm of Strawberry Shortcake lies in its simplicity—it’s proof that when you start with good ingredients, you don’t need much else.

Reasons to Try Strawberry Shortcake

If you’ve never made Strawberry Shortcake from scratch, let me give you a few good reasons why this recipe deserves a spot on your dessert list. First, it’s quick. From start to finish, you’ll have this masterpiece ready in about 35 minutes. Second, it’s customizable. You can make it more indulgent with chocolate drizzle or keep it light and fresh with extra fruit.

Third, it’s a guaranteed crowd-pleaser—kids love it, adults adore it, and it’s versatile enough for both fancy dinners and lazy weekend brunches. And honestly, there’s just something magical about the contrast of cool cream and warm biscuits melting together in every bite. If you love strawberry desserts, you’ll also enjoy our Strawberry Shortcake Layer Cake or the fun twist in Strawberry Shortcake Fudge.

Ingredients Needed to Make Strawberry Shortcake

For the Strawberries:
1½ lbs fresh strawberries, hulled and sliced
¼ cup granulated sugar
1 teaspoon lemon juice (optional)

For the Shortcakes (Biscuits):
2 cups all-purpose flour
¼ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup cold unsalted butter, cubed
⅔ cup whole milk (plus extra for brushing)
1 teaspoon vanilla extract

For the Whipped Cream:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Instructions to Make Strawberry Shortcake – Step by Step

Step 1: Prepare the Strawberries

Start by giving your strawberries a little love. Hull and slice them, then toss them in a bowl with granulated sugar and a splash of lemon juice. This simple step, known as maceration, helps draw out their natural juices, creating that glossy, syrupy coating we all crave. Let them sit for at least 15–30 minutes—just enough time to get juicy and flavorful.

Step 2: Make the Shortcake Dough

Preheat your oven to 425°F (220°C). In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. These dry ingredients will give your biscuits structure and lift. Next, add your cubed, cold butter. The trick is to work the butter into the flour until it looks like coarse crumbs—this is what gives your biscuits those irresistible flaky layers. Stir in milk and vanilla extract just until everything comes together. Don’t overmix, or you’ll end up with dense biscuits.

Step 3: Shape and Bake the Shortcakes

Lightly flour your surface, then turn out the dough and gently pat it into a one-inch thick circle. Use a round cutter (about 2½ inches) to cut out six biscuits. Arrange them on a parchment-lined baking sheet, brush the tops with milk for that golden sheen, and sprinkle with coarse sugar if you want a little sparkle. Bake for 12–15 minutes until the tops are beautifully golden brown. The smell? Absolute heaven. Let them cool on a rack before assembling.

Step 4: Whip the Cream

In a chilled bowl, combine heavy cream, powdered sugar, and vanilla extract. Whip it until soft peaks form. Don’t go too far, or you’ll end up with butter (and while butter is great, that’s not the goal here). You want soft, billowy peaks that hold their shape without being too stiff.

Step 5: Assemble the Strawberry Shortcake

Here’s where it all comes together. Slice each biscuit in half horizontally. On the bottom half, spoon a generous helping of those glossy strawberries—make sure to get some of that sweet syrup too. Add a heaping dollop of whipped cream, then top with the second biscuit half. Go wild and add extra cream and berries on top if you’re feeling fancy. Each bite will give you that perfect balance of buttery, sweet, and creamy bliss.

If you’d like to change things up, try adding lemon zest to your biscuit dough for a little citrusy brightness, or drizzle a touch of balsamic glaze for a grown-up twist. And if you’re short on time, store-bought pound cake or angel food cake works great in a pinch—no judgment here.

What to Serve with Strawberry Shortcake

Strawberry Shortcake pairs beautifully with just about anything. For a light summer brunch, serve it alongside fresh lemonade or iced tea. For a more indulgent dessert spread, pair it with Healthy Oatmeal Strawberry Bars or a scoop of vanilla bean ice cream. If you’re making it for a spring gathering, it’s a lovely follow-up to a savory main like Simple Roasted Chicken Pieces or Easy Skillet Chicken Thighs.

Key Tips for Making Strawberry Shortcake

1. Keep your butter cold. This is non-negotiable—it’s the secret to flaky biscuits.
2. Don’t overmix your dough. A gentle hand makes all the difference.
3. Macerate your strawberries early to let them release their juices.
4. For a lighter cream, chill your bowl and whisk before whipping.
5. Assemble just before serving to keep the biscuits from getting soggy.

Storage and Reheating Tips for Strawberry Shortcake

You can make the biscuits ahead of time and store them in an airtight container for up to two days. If you want to reheat them, pop them in a 300°F oven for about 5 minutes to refresh that buttery crispness. Store macerated strawberries in the fridge for up to a day, but they’re best fresh. The whipped cream can be made a few hours in advance and kept chilled. When you’re ready to serve, just layer everything together and enjoy.

FAQs

Can I use frozen strawberries? Yes, but thaw them first and drain excess liquid before adding sugar.
Can I use store-bought biscuits? Absolutely! Just warm them slightly before assembling.
Can I make it dairy-free? Yes—use coconut milk whipped cream and vegan butter for the biscuits.

Final Thoughts

Strawberry Shortcake is one of those recipes that brings pure joy to the table. It’s simple, comforting, and guaranteed to make any day a little sweeter. Whether you’re baking for a special occasion or just craving something homemade, this dessert checks all the boxes—quick, easy, and downright delicious. So grab some fresh berries, whip up some cream, and let your kitchen fill with that nostalgic scent of freshly baked shortcake.

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