Strawberry Shortcake Recipe – A Light and Sweet Classic
Strawberry shortcake is a fresh and fruity dessert that’s perfect for spring and summer.
It has soft, buttery biscuits, juicy sweet strawberries, and fluffy whipped cream.
Every bite is light, creamy, and full of flavor.
This classic treat looks fancy, but it’s actually very easy to make.
You don’t need any special equipment or baking experience.
With a few simple steps, you can put together a dessert that feels special and tastes amazing.
Why Strawberry Shortcake Is So Loved
Strawberry shortcake is a dessert that many people remember from childhood.
It’s not too heavy or too sweet, and the fresh strawberries give it a burst of fruity flavor.
The biscuits are soft but firm enough to hold the juicy strawberries and whipped cream without falling apart.
The cream is light and fluffy, and the strawberries bring it all together.
Whether you’re making it for a party, a picnic, or just a weekend treat, this recipe will leave everyone smiling.
Ingredients
This recipe makes 6 shortcakes.
You can easily double it if you’re serving a larger group.
For the strawberries:
- 1 pound (450g) fresh strawberries, hulled and sliced
- 1/4 cup (50g) granulated sugar
For the biscuits:
- 2 cups (250g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (115g) cold unsalted butter, cubed
- 2/3 cup (160ml) whole milk
- 1 teaspoon vanilla extract
For the whipped cream:
- 1 cup (240ml) heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Step by Step Instructions
Step 1: Prepare the Strawberries
Start by getting the strawberries ready.
Wash them gently and pat them dry with a paper towel.
Use a small knife to remove the green tops (called hulling), then slice the strawberries into small pieces or thin slices.
Place them in a bowl and sprinkle 1/4 cup of sugar over them.
Stir gently so the sugar coats all the berries.
Set the bowl aside for at least 30 minutes.
The sugar will draw out the juice and make the strawberries soft and sweet.
This juicy mixture is perfect for spooning over the biscuits later.
Step 2: Make the Biscuit Dough
While the strawberries are resting, it’s time to make the shortcake biscuits.
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large bowl, mix the flour, sugar, baking powder, and salt.
Stir with a spoon until everything is well combined.
Now add the cold, cubed butter.
Use a pastry cutter or your fingers to rub the butter into the flour mixture until it looks like coarse crumbs.
It’s okay if there are a few small pieces of butter left—they make the biscuits flaky.
Pour in the milk and vanilla.
Stir gently with a spoon until the dough starts to come together. Don’t overmix.
Step 3: Shape and Bake the Biscuits
Once the dough is ready, turn it out onto a lightly floured surface.
Gently press it into a rectangle about 1/2 inch thick.
Use a round cookie cutter or the rim of a glass to cut out biscuit shapes.
You should get about 6 biscuits.
Place the biscuits on your baking sheet.
Leave a little space between them so they can rise properly.
Bake for 12–15 minutes, or until the tops are lightly golden.
Take them out and let them cool completely on a wire rack before cutting or assembling.
Step 4: Make the Whipped Cream
While the biscuits cool, prepare the whipped cream.
Pour the heavy cream into a large bowl.
Add the powdered sugar and vanilla extract.
Use a hand mixer or a whisk to beat the cream until it forms soft peaks.
This means the cream holds its shape but still looks soft and fluffy.
If you don’t have a mixer, you can whisk by hand—it just takes a little more time.
Keep the whipped cream in the fridge until you’re ready to use it.
Step 5: Build the Strawberry Shortcakes
Now comes the fun part—putting everything together!
Take a cooled biscuit and gently slice it in half like a sandwich bun.
Place the bottom half on a plate.
Spoon a layer of the sweet strawberries over the biscuit.
Be sure to add some of the juice too—it soaks into the biscuit and makes it extra tasty.
Next, add a generous scoop of whipped cream.
Place the top half of the biscuit over the cream, and then add another small spoon of strawberries or a dollop of cream on top if you like.
Step 6: Serve and Enjoy
Strawberry shortcakes are best served right after you put them together.
The biscuits stay firm, the whipped cream is fluffy, and the strawberries are juicy and fresh.
If you’re serving them at a party, you can lay out all the parts—biscuits, strawberries, and whipped cream—and let people build their own.
It’s fun and makes everyone feel involved.
You can also add a little mint leaf on top for a pretty touch or sprinkle a tiny bit of powdered sugar over the plate.
Extra Tips for Better Shortcakes
Use Cold Butter
Cold butter makes the biscuits rise better and turn flaky.
Don’t let it melt into the dough before baking.
Don’t Overmix
Mix the dough just until it comes together.
Too much stirring can make the biscuits tough.
Sweeten to Taste
If your strawberries are already very sweet, you can use less sugar.
If they’re tart, feel free to add a little more.
Keep the Cream Cold
Cold cream whips faster and holds its shape better.
You can even chill the bowl and whisk for best results.
Storing Leftovers
If you have leftover biscuits, store them in an airtight container at room temperature for up to 2 days.
Keep leftover strawberries and whipped cream in the fridge.
Don’t assemble extra shortcakes unless you’re ready to eat them, or the biscuits may turn soggy.
You can also freeze the biscuits for up to 1 month.
Thaw them at room temperature and warm them slightly in the oven before serving.
Final Thoughts
Strawberry shortcake is a sweet, simple dessert that always feels special.
It’s made with fresh fruit, homemade biscuits, and fluffy whipped cream—what’s not to love?
Even if you’ve never baked before, this recipe is a great place to start.
The steps are easy to follow, and the results are always delicious.
So next time you have fresh strawberries on hand, make this strawberry shortcake.
It’s light, fruity, and the perfect way to end any meal.