Strawberry Shortcake Recipe: Classic Summer Dessert Made Fresh

Nothing says summer dessert quite like a classic Strawberry Shortcake Recipe. Sweet, juicy strawberries layered with soft, buttery shortcakes and fluffy whipped cream — it’s a timeless treat that celebrates everything bright and fresh about the season.

While some versions use sponge cake or angel food cake, this recipe stays true to the traditional biscuit-style shortcake, which balances the sweetness of the berries with a slightly crisp, buttery texture. It’s rustic, elegant, and incredibly satisfying.

Whether you’re hosting a summer get-together, celebrating a birthday, or simply craving something nostalgic, Strawberry Shortcake delivers the perfect bite of sunshine every time.

The Secret to Perfect Strawberry Shortcake

The secret lies in three simple parts that come together in harmony:

The Shortcake: Tender, flaky biscuits made with cold butter and cream.
The Strawberries: Fresh, macerated berries that release natural syrupy juices.
The Whipped Cream: Light, sweet, and just barely flavored with vanilla for balance.

Each element is delicious on its own, but together they create a dessert that’s both refreshing and indulgent.

Ingredients You’ll Need

For the Strawberries:

1 ½ pounds fresh strawberries, hulled and sliced
¼ cup granulated sugar
1 teaspoon lemon juice (optional, enhances freshness)

For the Shortcakes:

2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup cold unsalted butter, cubed
⅔ cup heavy cream (plus extra for brushing)
1 large egg, lightly beaten
1 teaspoon vanilla extract

Whipping Cream:

1 cup heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract

Step-by-Step Instructions

Step 1: Prep the Strawberries

Start by slicing your fresh strawberries and placing them in a large bowl. Add sugar and lemon juice, then stir to coat evenly.

Let them sit at room temperature for at least 30 minutes. During this time, the strawberries will soften and release their juices, creating a naturally sweet syrup — perfect for spooning over the shortcakes.

Pro Tip: For best flavor, prepare the berries 1–2 hours ahead so they can fully macerate.

Step 2: Make the Shortcake Dough

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Add the cold butter cubes and use a pastry cutter or your fingertips to blend until the mixture looks like coarse crumbs.

In a separate bowl, whisk together cream, egg, and vanilla. Pour the wet ingredients into the dry and stir just until combined — don’t overmix or the biscuits will be dense.

Pro Tip: The key is keeping the butter cold. Those cold bits of butter create flaky layers as they bake.

Step 3: Shape and Bake

Turn the dough out onto a lightly floured surface and gently knead it 3–4 times to bring it together. Pat the dough to about ¾-inch thickness and cut into rounds using a 2½-inch biscuit cutter.

Place the shortcakes on the prepared baking sheet, spacing them about 2 inches apart. Brush the tops lightly with heavy cream and sprinkle with a little sugar for a golden crust.

Bake for 12–15 minutes, or until the tops are golden brown. Transfer to a wire rack to cool slightly.

Step 4: Whip the Cream

In a chilled mixing bowl, beat heavy cream, powdered sugar, and vanilla extract together with an electric mixer on medium-high speed until soft peaks form.

Pro Tip: Don’t overbeat — you want it light and pillowy, not stiff.

Step 5: Assemble the Shortcakes

Once the shortcakes have cooled slightly, carefully slice them in half horizontally.

Place the bottom half on a plate and spoon a generous amount of strawberries (with syrup) over it. Add a dollop of whipped cream, then top with the other half of the biscuit.

Finish with more whipped cream and a few extra strawberry slices on top.

Serve immediately for the best texture and flavor.

Flavor Variations

1. Mixed Berry Shortcake:
Add blueberries or raspberries to the strawberry mix for color and flavor variety.

2. Lemon Shortcake:
Add 1 teaspoon of lemon zest to the biscuit dough for a zesty twist.

3. Chocolate Strawberry Shortcake:
Drizzle melted chocolate or add cocoa powder to the whipped cream for a decadent variation.

4. Coconut Cream Shortcake:
Swap the cream for coconut whipped cream and sprinkle toasted coconut on top.

5. Gluten-Free Version:
Use a 1:1 gluten-free flour blend and slightly increase the cream if needed.

Storage & Make-Ahead Tips

Shortcakes: Can be baked up to 2 days ahead. Store in an airtight container at room temperature, or freeze for up to 1 month.

Strawberries: Best enjoyed fresh, but can be refrigerated (covered) for up to 24 hours.

Whipped Cream: Make fresh or up to 4 hours ahead; refrigerate until needed.

When ready to serve, rewarm shortcakes slightly in the oven for that just-baked texture, then assemble right before eating.

Common Mistakes & How to Avoid Them

❌ Overmixing the dough: This makes the shortcakes tough. Mix gently until combined.
❌ Using warm butter: Butter must be cold to create flaky texture.
❌ Skipping maceration: Let strawberries rest — it creates the syrup that makes the dessert shine.
❌ Assembling too early: Assemble right before serving to keep the shortcakes crisp.
❌ Overbeating whipped cream: Stop at soft peaks for a light, fluffy texture.

Why This Recipe Works

Uses classic biscuit shortcakes for authentic texture
Simple, fresh ingredients with balanced sweetness
Naturally sweet syrup from macerated strawberries
Easy to assemble but looks impressive
Customizable for seasonal or creative twists

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	~380 kcal
Protein	5g
Carbohydrates	40g
Fat	22g
Fiber	2g
Sodium	250mg

(Approximate, based on 6 servings.)

Serving Suggestions

Serve Strawberry Shortcake as the grand finale to:

Summer barbecues
Family dinners
Picnics or brunches

Pair it with iced tea, lemonade, or even a glass of sparkling wine for a refreshing combination.

Final Thoughts

This Strawberry Shortcake Recipe is the ultimate celebration of summer — light, buttery shortcakes paired with sweet strawberries and billowy whipped cream. It’s elegant enough for entertaining, yet simple enough for everyday joy.

Each bite combines the comforting warmth of homemade biscuits with the bright freshness of ripe strawberries — the kind of dessert that instantly brings a smile to every table.

Whether it’s for a weekend gathering or a sweet afternoon treat, Strawberry Shortcake will always be a timeless favorite that never goes out of style.

Print Recipe