Introduction

Strawberry shortcake is a classic dessert that perfectly balances sweet, juicy strawberries with tender, buttery biscuits and fluffy whipped cream. This homemade version is easy to make and impressively delicious, ideal for any spring or summer gathering.

A three-layer white sponge cake is displayed on a white plate, with a slice cut out and set slightly forward. Each layer is filled with a red strawberry jam and cream mixture, visible through the side. The outside is covered in smooth white frosting. The top of the cake has red swirled icing around the edges, and the center is decorated with piped white cream topped with a whole strawberry and three sliced strawberries. In the background, a white bowl filled with fresh strawberries and a glass vase with white daisies sit on a white marbled surface. Small white daisies are scattered near the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 whole milk
1 teaspoon vanilla extract
1 pound fresh strawberries, sliced
1/4 cup granulated sugar (for strawberries)
1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract (for whipped cream)

Instructions

Step 1: Prepare the strawberries by mixing the sliced berries with 1/4 cup granulated sugar in a bowl. Let them sit for at least 15 minutes to release their natural juices.
Step 2: Preheat your oven to 400°F (200°C). In a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt.
Step 3: Cut the cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the milk and 1 teaspoon vanilla extract just until combined—do not overmix.
Step 4: Turn the dough onto a floured surface and gently pat it into a 1-inch thick round. Cut into circles or squares and place them on a baking sheet.
Step 5: Bake the shortcakes for 12-15 minutes until they turn golden brown. Remove from the oven and allow them to cool.
Step 6: While the shortcakes cool, beat the heavy cream, powdered sugar, and 1/2 teaspoon vanilla extract until soft peaks form to make the whipped cream.
Step 7: To assemble, slice each shortcake in half horizontally. Spoon a generous amount of the macerated strawberries onto the bottom half, add whipped cream on top, and cover with the other half.
Step 8: Serve immediately, garnished with extra strawberries and a light dusting of powdered sugar if desired.

Tips & Variations

For extra flavor, add a splash of balsamic vinegar or a pinch of freshly ground black pepper to the strawberries before macerating.
If you prefer a dairy-free option, use coconut cream whipped with a bit of powdered sugar and vanilla instead of heavy whipping cream.
To save time, use store-bought biscuit dough, but homemade shortcakes provide the best texture and flavor.

Storage

Store any leftover shortcakes, strawberries, and whipped cream separately in airtight containers in the refrigerator. The shortcakes are best eaten within 1-2 days, while macerated strawberries and whipped cream should be consumed within 24 hours for optimal freshness. Reheat shortcakes gently in a warm oven before assembling for the best texture.

How to Serve

A three-layer round cake with light yellow sponge layers separated by thin red strawberry jam and white cream layers, covered all over with white whipped cream frosting. On top, there are red swirled icing decorations along the edges, a central white rosette of whipped cream with a whole strawberry in the middle, and several halved strawberries around it. One slice is cut out and placed on a white plate behind the cake, showing the inside layers clearly. The scene includes fresh strawberries and small white and yellow flowers on a white marbled surface, with a glass vase of white daisies blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the shortcakes ahead of time?

Yes, you can bake the shortcakes a day in advance and store them in an airtight container at room temperature or in the fridge. Reheat them lightly before serving to restore their softness.

What type of strawberries work best?

Choose fresh, ripe strawberries that are firm and fragrant for the best flavor. Avoid overripe or mushy strawberries as they can become too watery when macerated.