Classic Strawberry Shortcake is a timeless dessert that brings together fluffy, tender biscuits, juicy sweet strawberries, and a generous dollop of whipped cream. This dish is all about layering fresh, vibrant flavors with a soft and crumbly texture that just melts in your mouth. It’s the perfect way to celebrate the taste of ripe strawberries at their best.
I love making this when strawberries are in season because the fruit tastes so fresh and bright. One of my favorite little tricks is to let the strawberries sit with a sprinkle of sugar for a bit — it really brings out their natural juices and sweetness. The warm biscuits paired with cold, creamy whipped cream and strawberries make every bite feel just right.
This strawberry shortcake is wonderful for sharing at weekend get-togethers or Sunday brunches. I often serve it with a cup of tea or coffee, and it never fails to bring smiles all around. It’s classic, simple, and always hits the spot when you want something light and sweet without making a fuss in the kitchen.
Key Ingredients & Substitutions
Strawberries: Fresh, ripe strawberries are key for that sweet flavor and juicy texture. If strawberries are out of season, frozen thawed ones can work, but fresh always tastes better. Adding sugar helps bring out their natural juices.
Shortcakes (Biscuits): Use cold unsalted butter for flaky, tender shortcakes. You can substitute half the butter with cold coconut oil for a slight twist. Whole milk or heavy cream adds richness; plant-based milk with a bit of lemon juice is a good vegan option.
Whipped Cream: Whipping your own cream with powdered sugar and vanilla keeps flavors fresh and natural. For a dairy-free version, use canned coconut cream chilled and whipped until fluffy.
How Can You Make Perfect Flaky Shortcakes?
The secret to flaky shortcakes is handling the dough gently and keeping ingredients cold. Here’s how:
- Keep your butter cold – cut it small and work quickly so it stays solid.
- Use your fingers or a pastry cutter to mix butter into flour until you see pea-sized bits.
- Add milk slowly and stir lightly; avoid overmixing to prevent tough biscuits.
- Pat dough gently; don’t knead it. This helps keep layers light and tender.
- Cut rounds with a sharp cutter and bake right away to help rise.
Following these tips will give you soft, crumbly shortcakes that balance perfectly with strawberries and cream.
Equipment You’ll Need
- Mixing bowls – I use medium to large bowls for preparing strawberries and whipping cream, making mixing easy and mess-free.
- Pastry cutter or forks – helps cut the cold butter into the flour for flaky shortcakes, ensuring a tender texture.
- Measuring cups and spoons – keep everything precise for perfect biscuits and strawberries.
- Biscuit cutter or glass – cuts out even, round shortcakes for even baking and a nice presentation.
- Baking sheet with parchment paper – prevents sticking and makes for easy cleanup.
- Electric hand mixer or whisk – speeds up whipping cream to perfect soft peaks quickly.
Flavor Variations & Add-Ins
- Swap strawberries with blueberries or blackberries for a different berry flavor that pairs well with the Shortcake base.
- Add a splash of balsamic vinegar to the strawberries for a tangy kick that enhances sweetness.
- Mix in chopped fresh mint or basil into the strawberries for a refreshing twist.
- Top with crumbled cookies or granola for extra texture and crunch.
Classic Strawberry Shortcake
Ingredients You’ll Need:
For the Shortcakes:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 2/3 cup whole milk or heavy cream
- 1 large egg, beaten (optional, for brushing tops)
For the Strawberries:
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (adjust to sweetness preference)
For the Whipped Cream:
- 1 cup heavy whipping cream, cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
How Much Time Will You Need?
Expect about 15 minutes for prep and 12-15 minutes baking time. Don’t forget to set aside 30 minutes for the strawberries to release their natural juices. So, altogether plan for about an hour, including a little cooling time before assembling your delicious shortcakes.
Step-by-Step Instructions:
1. Prepare the Strawberries:
Put the sliced strawberries and 1/4 cup sugar together in a medium bowl. Gently toss and let them sit at room temperature for at least 30 minutes. This draws out their sweet juices and makes them extra delicious.
2. Make the Shortcake Dough:
Heat your oven to 425°F (220°C). In a large bowl, whisk the flour, sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mix looks like coarse crumbs. Gradually add the milk or cream, stirring just until the dough forms. Be careful not to overmix!
3. Shape and Bake the Shortcakes:
Turn the dough onto a lightly floured surface and gently pat into a 1-inch thick round. Use a biscuit cutter or a glass to cut out 3-inch rounds. Place them on a baking sheet lined with parchment paper. If you like, brush the tops with beaten egg for a pretty golden brown finish. Bake for 12-15 minutes until golden and cooked through. Let cool on a wire rack.
4. Whip the Cream:
While the shortcakes bake, whip the cold cream with powdered sugar and vanilla until soft peaks form. This means the cream should hold its shape but still be soft and fluffy.
5. Assemble Your Shortcakes:
Slice each shortcake in half horizontally. Spoon plenty of the juicy strawberries on the bottom halves, followed by a generous dollop of whipped cream. Place the top halves over, then add more whipped cream and strawberries on top. Serve right away and enjoy!
Can I Use Frozen Strawberries Instead of Fresh?
Yes, frozen strawberries can be used if fresh aren’t available. Just thaw them completely and drain any excess liquid before macerating with sugar to avoid a watery shortcake.
How Should I Store Leftover Shortcakes?
Store leftover shortcakes, strawberries, and whipped cream separately in airtight containers in the fridge. Shortcakes are best eaten within 1-2 days, and whipped cream is freshest the same day.
Can I Make the Shortcakes Ahead of Time?
Absolutely! You can bake the shortcakes a day ahead and keep them in an airtight container at room temperature. Reheat briefly in the oven before assembling to bring back their lovely texture.
What If I Don’t Have a Biscuit Cutter?
No worries! You can use a drinking glass or a round cookie cutter to shape the shortcakes. Just make sure to dip it in flour first so the dough doesn’t stick when cutting.