Americans eat over 3 billion pounds of strawberries each year. That’s about 8 pounds for each person! For me, spring starts with that first juicy strawberry bite.
A traditional strawberry shortcake recipe is the best way to enjoy strawberries. It combines warm biscuits, sweet berries, and whipped cream.
This easy shortcake recipe is simple to make. You don’t need special tools or rare ingredients. The mix of warm biscuits and cool toppings is amazing.
I’m excited to share the best strawberry shortcake recipe with you. It’s perfect for summer gatherings or a special treat. Let’s make this classic dessert together!
Ingredients for the Perfect Strawberry Shortcake
A memorable strawberry shortcake needs quality ingredients. These three key parts come together to make a dessert that’s more than just a sum. Let’s look at what you need for this classic summer treat.
Fresh, Juicy Strawberries
The star of this dessert is the strawberries. You’ll need about 2 pounds of fresh strawberries for 6-8 people. Choose bright red berries with a sweet smell and no white or green spots.
Look for strawberries that are ripe but still firm. Local, in-season berries from farmers’ markets taste better than off-season imports.
After picking your berries, you’ll need to macerate them. Toss sliced strawberries with 1/4 cup of sugar and a squeeze of lemon juice. Let them sit for at least 30 minutes. This makes the berries juicy and sweet.
Homemade Biscuits
A classic strawberry shortcake needs a tender biscuit. Traditional American shortcake uses a lightly sweetened biscuit. It’s sturdy enough to soak up strawberry juices.
For the dry ingredients, you’ll need 2 cups of flour, 1/4 cup of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. These ingredients make your biscuits sweet and structured.
Flaky biscuits need cold unsalted butter—about 6 tablespoons, cut into small pieces. Mix this into the flour mixture until it’s coarse crumbs. Cold butter creates steam pockets for flaky layers.
For the wet ingredients, you’ll need 3/4 cup of heavy cream or buttermilk, plus extra for brushing. Some recipes add lemon zest for a bright flavor that goes well with strawberries.
Whipped Cream
The final part is a cloud of homemade whipped cream. It’s the best part of the shortcake. Making it from scratch is surprisingly easy.
You’ll need 1 cup of heavy whipping cream, 2 tablespoons of sugar, and 1/2 teaspoon of vanilla extract. The cream should be very cold. Chill your mixing bowl and beaters in the freezer for 15 minutes.
Whipped to soft peaks, this cream is the perfect creamy contrast. Vanilla adds depth, and sugar adds sweetness without overpowering the berries.
With these ingredients, you can make a strawberry shortcake that honors this classic American dessert. Each part is simple, but together, they create something special.
Step-by-Step Guide to Making Strawberry Shortcake
Making strawberry shortcake from scratch might seem hard, but this guide makes it easy. It’s all about three simple parts: juicy strawberries, tender biscuits, and fluffy whipped cream. Follow each step to make this impressive dessert with confidence.
Preparing the Strawberries
Start with washing your strawberries under cool water and patting them dry. Remove the green tops with a knife or huller.
Slice the berries into quarter-inch pieces. For a pound of strawberries, add 3-4 tablespoons of sugar and a squeeze of lemon juice. The lemon brightens the flavor, and the sugar makes the berries juicy.
Toss the berries with sugar and lemon in a large bowl. Let them macerate for at least 30 minutes. This makes the berries juicy and syrupy.
Baking the Biscuits
While the berries are soaking, prepare the biscuits. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, mix lemon zest with 1/4 cup sugar until fragrant. This adds a citrus note that goes well with strawberries.
Add 2 cups of flour, 1 tablespoon of baking powder, and 1/2 teaspoon of salt to the sugar mixture. Stir well.
Now, add cold butter. Cold butter is key for flaky biscuits. Cut 6 tablespoons of cold butter into small cubes and rub them into the flour until it looks like coarse crumbs.
Drizzle in 3/4 cup of cold heavy cream and mix until the dough comes together. Don’t overmix to keep the biscuits tender. The dough should be sticky.
Form the dough into 8 tall mounds on your baking sheet. Sprinkle the tops with sugar for a golden finish.
Bake for 12-15 minutes until the bottoms are golden and the tops are lightly browned. Let them cool slightly before assembling.
Whipping the Cream
While the biscuits cool, prepare the whipped cream. Chill your mixing bowl and beaters in the freezer for 15 minutes. This makes the cream whip faster and last longer.
Pour 1 cup of cold heavy cream into your chilled bowl. Add 2 tablespoons of sugar and 1/2 teaspoon of vanilla extract. Beat on medium-low speed until it thickens.
Beat on medium-high speed until stiff peaks form. Stiff peaks hold their shape without drooping. Be careful not to overbeat, or you’ll get butter.
| Whipped Cream Stage | Visual Cue | Best Used For | Common Mistakes |
|---|---|---|---|
| Soft Peaks | Cream folds over when beaters are lifted | Folding into mousses | Not stable enough for shortcakes |
| Medium Peaks | Cream stands with slight drooping | Topping pies and cobblers | Can collapse in warm weather |
| Stiff Peaks | Cream stands firmly upright | Strawberry shortcake | Risk of overbeating |
| Overbeaten | Grainy texture, separating | Not usable | Turning into butter |
Assembling the Shortcakes
Now, it’s time to put everything together! Let the biscuits cool for about 10 minutes. They should be warm but not hot.
Split each biscuit in half horizontally with a serrated knife. Place the bottom halves on plates. Spoon macerated strawberries and their juices over each biscuit bottom.
Top the strawberries with a dollop of whipped cream. Use a generous amount for that classic look. Place the top half of the biscuit at a slight angle on the cream.
For a special touch, add fresh strawberry slices and a mint leaf on top. Serve immediately for the best taste.
If you’re serving a crowd, set up a strawberry shortcake bar. Let everyone build their own dessert. This is a hit at summer gatherings!
Tips for the Best Strawberry Shortcake Recipe
Creating the perfect strawberry shortcake is more than just following a recipe. It’s about knowing key tips that professional bakers swear by. I love the traditional crisp, buttery biscuit-style shortcakes. They truly honor this classic dessert’s heritage.
Start with your strawberries—they’re the main attraction! For the best flavor, let berries warm up to room temperature before serving. Cold berries from the fridge won’t release their full sweetness and aroma.
When picking strawberries, look for bright red color with no white shoulders. This means they were picked at the right time.
Macerate your strawberries ahead of time for a deeper flavor. Toss sliced berries with sugar and vanilla extract. The longer they sit (up to 24 hours in the fridge), the more intense their flavors become. Use a slotted spoon to serve them to avoid soggy shortcakes.
For flaky biscuits, keep your butter and buttermilk cold. Cold butter creates steam pockets in the oven, making those delightful layers we all love. When measuring flour, use a light hand for tender results.
Are your biscuits tough? You might be overworking the dough. Mix it just until it starts to come together, even if it looks shaggy. Those rough edges will bake up beautifully!
Having trouble with whipped cream? Temperature and timing are key. Chill your bowl and beaters in the freezer for 15 minutes before whipping. Add sugar and vanilla after soft peaks form. If making ahead, slightly under-whip it, then whisk just before serving to keep it fluffy.
Make-ahead strategies can be a lifesaver when hosting. Prepare each part separately in advance:
- Macerated strawberries: Cover and refrigerate up to 24 hours
- Biscuit dough: Make a day ahead and store in an airtight container in the refrigerator
- Whipped cream: Prepare up to 24 hours in advance, storing covered in the refrigerator
The perfect serving temperature is key. Warm biscuits with cool berries and cream create a magical contrast. If your biscuits are stored, a quick 5-minute warm-up in a 300°F oven will make them perfect.
Assembling your shortcakes just before serving is best. For a gathering, set up a “build-your-own” station. Guests can create their perfect shortcake.
Don’t be afraid to adjust the sugar and vanilla in each part. Some like sweeter biscuits with less sweet berries, while others prefer the opposite. The beauty of strawberry shortcake is how you can make it your own!
Variations on the Classic Strawberry Shortcake
Strawberry shortcake has inspired many variations worldwide. These new flavors and textures add excitement to your dessert table. Let’s explore some delightful alternatives that keep the spirit of strawberry shortcake alive.
Japanese Strawberry Shortcake
The Japanese version of strawberry shortcake is elegant. It uses a light, airy sponge cake instead of traditional biscuits. The japanese strawberry shortcake recipe often calls for genoise or castella sponge.
This version is special because of its presentation. The cake layers are filled with a delicate whipped cream. Strawberries are arranged with precision, making the dessert visually stunning.
The cake is frosted with light whipped cream on the sides. This creates a smooth white canvas that contrasts with the red strawberries. It’s a holiday tradition in Japan, especially during Christmas.
Strawberry Shortcake with Ice Cream
Try replacing whipped cream with your favorite ice cream for a summer treat. This swap makes the dessert refreshing and perfect for hot days. The warm biscuits and cold ice cream create a delightful contrast.
Vanilla ice cream is classic, but you can experiment. Strawberry ice cream boosts the berry flavor. Cream cheese or cheesecake flavors add a tangy twist. For a decadent treat, try butter pecan or caramel ice cream.
Warm the biscuits slightly before adding ice cream. This ensures the perfect temperature contrast. The ice cream melts just enough to mix with the strawberries, creating a luscious sauce.
Vegan Strawberry Shortcake
Vegan shortcake recipes are just as delicious as traditional ones. Use plant-based butter and non-dairy milk for the biscuits. This keeps the tender, flaky texture we love.
Coconut cream is a great substitute for whipped topping. Refrigerate full-fat coconut milk overnight, then scoop out the solid cream. Whip it with powdered sugar and vanilla for a rich topping.
The strawberries are the main attraction in this version. Prepare them like in the classic version. A touch of maple syrup adds a deeper sweetness that pairs well with the coconut whipped cream.
These variations show that strawberry shortcake is more than a single recipe. It’s a versatile dessert that can be adapted to different tastes and needs. Whether you prefer the elegant Japanese version, the indulgent ice cream version, or the inclusive vegan option, there’s a strawberry shortcake for everyone.
Serving and Storing Suggestions
Making the perfect strawberry shortcake is more than just the recipe. It’s about how you serve and store it too. With a bit of planning, your strawberry shortcake will look as good as it tastes. This is true whether you’re serving it right away or preparing parts ahead for later.
Ideal Serving Sizes
For family desserts, give everyone one biscuit with 1/3 cup of macerated fresh strawberries and a big dollop of whipped topping. For bigger gatherings, use a 2-inch cutter for smaller biscuits. This makes portions easier for guests to handle.
Timing is key with shortcake recipes! Assemble your shortcakes just before serving for the best texture. At parties, set up a “build-your-own” shortcake bar for guests to customize their treats.
How you present your shortcakes matters too! Serve them on small dessert plates or in shallow bowls to catch strawberry juices. Add a special touch by dusting with powdered sugar or garnishing with mint leaves and a single strawberry.
Making Ahead and Storing
You can prep each part of your strawberry shortcake ahead of time to make entertaining easier. Bake biscuits a day before and store them in an airtight container. For longer storage, freeze them until solid, then bag them for up to 3 months.
Macerated strawberries can be made up to 24 hours before serving. They’ll get softer and sweeter over time. Use a slotted spoon to serve them to avoid soggy shortcakes.
Whipped topping is best made fresh, but you can whip it up to 24 hours in advance. Store it in the fridge, and re-whisk it before serving if it’s lost volume. For whipped cream that lasts longer, add cornstarch or powdered sugar before whipping.
The key to strawberry shortcake is to keep parts separate until serving. If you have leftovers, store them in the fridge and enjoy within 24 hours. They might not be as perfect, but they’ll still be tasty for breakfast the next day!
Conclusion
This traditional strawberry shortcake recipe combines tender biscuits, fresh strawberries, and homemade whipped cream. It’s a dessert that’s more than just its parts. The beauty is in its simplicity and the quality of each element.
The recipe celebrates fresh strawberries at their sweetest. Macerating them with a bit of sugar and lemon makes their flavors magical.
This easy shortcake recipe is perfect for busy lives. The drop biscuit method saves time without losing taste or texture. No need for a rolling pin—just mix, scoop, and bake!
The homemade whipped cream adds only minutes to prepare but makes the dessert special. Its light texture and sweetness match the juicy berries and buttery biscuits perfectly.
Serving this at a summer gathering or on a weeknight is a great idea. It’s special yet easy to make. It’s perfect for beginners and experienced bakers alike.
So, grab fresh strawberries while they’re in season. Treat yourself to this timeless dessert. Your kitchen will smell amazing, and your first bite will show why classics are timeless.
FAQ – Strawberry Shortcake
Can I make strawberry shortcake ahead of time?
Yes, you can prepare the parts ahead of time. But, it’s best to put it all together just before you serve. You can bake the biscuits 1-2 days in advance or freeze them for up to 3 months.
Macerated strawberries can stay in the fridge for up to 24 hours. Whipped cream can be made and kept in the fridge for up to a day. But, it might need to be whipped again for the best texture and taste.
What’s the difference between strawberry shortcake and strawberry cake?
Strawberry shortcake has individual biscuits split and filled with strawberries and whipped cream. Strawberry cake is a full-sized cake with strawberry flavor or layers of regular cake with strawberry frosting.
The “shortcake” part refers to the biscuit base. It’s called “short” because it’s crumbly, thanks to its high fat content.
Can I use frozen strawberries for strawberry shortcake?
You can use frozen strawberries if fresh ones aren’t available. Just thaw them first and then macerate them as you would with fresh berries.
Keep in mind that frozen berries release more liquid. So, use a slotted spoon when serving to avoid soggy biscuits. The texture won’t be the same, but the flavor will still be great.
Why are my biscuits tough instead of tender?
Tough biscuits often come from overworking the dough. Try to handle it as little as possible after adding the liquid ingredients.
Also, use cold butter and cold buttermilk or cream. Warm ingredients can melt the butter before baking, which stops the biscuits from getting flaky.
When cutting biscuits, press straight down without twisting. Twisting can seal the edges and stop them from rising properly.
Can I substitute the heavy cream in the whipped cream?
For whipped cream, you need a dairy product with at least 30% fat content. Heavy cream or heavy whipping cream works best.
Light cream, half-and-half, or milk won’t whip into stable peaks. For a dairy-free option, use well-chilled full-fat coconut cream from a can of coconut milk. Whip it with sugar and vanilla for a vegan choice.
What’s the best way to cut strawberries for shortcake?
For traditional strawberry shortcake, hull the strawberries and slice them about ¼-inch thick. This size is perfect for macerating while keeping some texture.
For a more rustic look, you can quarter larger berries. If making Japanese strawberry shortcake, use thinner, uniform slices for the outside.
How do I know when my whipped cream is ready?
Perfect whipped cream should hold soft to medium peaks. When you lift the beater, the cream should form a peak that gently curves over at the tip.
If the peak stands straight up, you’ve reached stiff peaks and should stop. If the cream looks grainy or curdled, it’s been whipped too long and is turning into butter.
Can I make strawberry shortcake with other fruits?
Absolutely! You can make delicious variations with other berries like raspberries, blackberries, or blueberries. Peaches, nectarines, and plums also work well in summer.
You can use one fruit or mix different ones. Just remember that different fruits release different amounts of juice. So, you might need to adjust the sugar and maceration time.
What’s the difference between American and Japanese strawberry shortcake?
American strawberry shortcake uses buttery biscuits, macerated strawberries, and whipped cream. Japanese strawberry shortcake has light sponge cake layers, whipped cream, and fresh strawberries.
It’s frosted with more whipped cream and decorated with strawberries. The Japanese version is like a traditional layer cake with a lighter, more delicate texture. The American biscuit version is heartier.
Can I use self-rising flour for the biscuits?
Yes, you can use self-rising flour instead of all-purpose flour. If using self-rising flour, omit the baking powder and salt. Self-rising flour already has these ingredients.
This substitution can save time and reduce the number of ingredients. But, the texture might be slightly different from biscuits made with all-purpose flour.
Classic Strawberry Shortcake Recipe
Ingredients
- Fresh Juicy Strawberries:
- 2 pounds fresh strawberries
- 1/4 cup sugar for maceration
- Squeeze of lemon juice
- Homemade Biscuits:
- 2 cups flour
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons cold unsalted butter cut into small pieces
- 3/4 cup heavy cream or buttermilk plus extra for brushing
- Lemon zest optional, for added flavor
- Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preparing the Strawberries:
- Wash strawberries and remove green tops.
- Slice into 1/4-inch pieces.
- Toss with 3–4 tablespoons of sugar and a squeeze of lemon juice.
- Let sit for at least 30 minutes to macerate.
- Baking the Biscuits:
- Preheat oven to 425°F (220°C); line baking sheet with parchment paper.
- Mix lemon zest with 1/4 cup sugar.
- Add flour, baking powder, and salt; stir well.
- Cut in cold butter until mixture looks like coarse crumbs.
- Add cold cream; mix gently until dough forms.
- Form into 8 tall mounds; sprinkle tops with sugar.
- Bake 12–15 minutes until golden; let cool slightly.
- Whipping the Cream:
- Chill bowl and beaters for 15 minutes.
- Add cold cream, sugar, and vanilla.
- Beat to soft, then stiff peaks.
- Assembling the Shortcakes:
- Let biscuits cool 10 minutes.
- Split biscuits in half.
- Layer with strawberries and whipped cream.
- Top with biscuit half, garnish with strawberries/mint if desired.
- Serve immediately.
Notes
- Use room-temperature strawberries for best flavor.
- Overmixing biscuit dough can cause toughness—mix gently.
- Whipped cream is best fresh, but can be made 24 hours in advance.
- To avoid soggy biscuits, use a slotted spoon when serving macerated strawberries.
- For gatherings, offer a “build-your-own” shortcake bar.
- Biscuits and cream can be made ahead; keep elements separate until serving.
- Frozen strawberries can be used but release more liquid—thaw and drain first.
- To store: refrigerate components separately and consume within 24 hours.
- Variations include Japanese sponge-style shortcake, ice cream shortcake, and vegan versions with coconut cream.
