Homemade Strawberry Shortcake is one of those desserts that never goes out of style. It is light, fresh, sweet, and full of natural strawberry flavor. Made with soft shortcake biscuits, juicy macerated strawberries, and fluffy whipped cream, this dessert is loved by people of all ages. Whether it’s summer, a family gathering, or a simple weekend treat, strawberry shortcake always feels special.
Unlike store-bought cakes that are often too sweet and heavy, this homemade strawberry shortcake recipe focuses on balance. The shortcake is buttery but not dense, the strawberries are naturally sweet with a hint of sugar, and the whipped cream adds lightness without overpowering the dessert.
This recipe is beginner-friendly, uses simple pantry ingredients, and can be easily customized. If you are looking for a classic dessert that tastes fresh, homemade, and comforting, this is the perfect recipe for you.
What Is Strawberry Shortcake?
Strawberry shortcake is a traditional dessert that originated in the United States. Despite the word “cake” in its name, classic strawberry shortcake is usually made with a biscuit-style base rather than a sponge cake. The biscuit is slightly sweet, crumbly, and buttery, making it perfect for soaking up strawberry juices and whipped cream.
The dessert has three main layers:
- Shortcake – soft, buttery, and lightly sweet
- Strawberries – fresh, sliced, and mixed with sugar
- Whipped Cream – light, airy, and mildly sweet
When combined, these three elements create a dessert that is simple yet incredibly satisfying.
Why You’ll Love This Homemade Strawberry Shortcake Recipe
- Uses fresh strawberries
- No eggs required
- Easy to make with basic ingredients
- Perfect for summer and special occasions
- Can be made ahead of time
- Customizable for dietary needs
This recipe gives you full control over sweetness and texture, which is why homemade strawberry shortcake always tastes better than store-bought versions.
Ingredients
For the Shortcake
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter (cut into cubes)
- 2/3 cup milk
- 1 teaspoon vanilla extract
For the Strawberry Filling
- 2½ cups fresh strawberries
- 2 tablespoons granulated sugar
For the Whipped Cream
- 1 cup heavy whipping cream (cold)
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
How to Prepare the Strawberries
Start by washing the strawberries thoroughly. Remove the green tops and slice them into thin pieces. Place the sliced strawberries into a bowl and sprinkle sugar over them. Mix gently so the sugar coats the strawberries evenly.
Let the strawberries rest for at least 20 to 30 minutes. This process is called maceration. During this time, the sugar draws out the natural juices from the strawberries, creating a sweet syrup. This syrup is an important part of strawberry shortcake because it soaks into the shortcake and adds flavor.
If your strawberries are already very sweet, you can reduce the sugar slightly.
How to Make the Shortcake
Preheat your oven to 425°F (220°C). Line a baking tray with parchment paper.
In a large mixing bowl, combine flour, sugar, baking powder, and salt. Mix well so all dry ingredients are evenly distributed.
Add cold butter cubes to the flour mixture. Using your fingers or a pastry cutter, rub the butter into the flour until the mixture looks like coarse crumbs. Small butter pieces help make the shortcake tender and flaky.
Next, add milk and vanilla extract. Gently mix until a soft dough forms. Do not overmix the dough, as this can make the shortcake tough.
Transfer the dough onto a lightly floured surface. Pat it gently into a 1-inch thick round. Use a round cutter or glass to cut out shortcakes.
Place them on the prepared baking tray, leaving some space between each one. Bake for 12 to 15 minutes, or until the tops are lightly golden.
Remove from the oven and let them cool slightly.
How to Make Whipped Cream
Chill a mixing bowl and whisk or beaters in the refrigerator for 10 minutes. Cold tools help the cream whip faster.
Pour heavy whipping cream into the chilled bowl. Add powdered sugar and vanilla extract. Beat on medium speed until soft peaks form. Be careful not to overbeat, or the cream may turn grainy.
Fresh whipped cream gives the best taste and texture for strawberry shortcake.
Assembling the Strawberry Shortcake
Once everything is ready, it’s time to assemble the dessert.
Slice each shortcake horizontally into two halves. Place the bottom half on a serving plate. Spoon a generous amount of strawberries and syrup over it. Add a layer of whipped cream.
Place the top half of the shortcake over the cream. Add more whipped cream and strawberries on top if desired.
Serve immediately for the best texture and flavor.
Serving Ideas
- Serve slightly warm shortcakes for extra softness
- Garnish with mint leaves
- Add a drizzle of strawberry syrup
- Dust with powdered sugar
Storage Tips
- Shortcakes can be stored in an airtight container for up to 2 days
- Strawberries should be refrigerated and used within 24 hours
- Whipped cream is best used fresh
Assemble the dessert just before serving for best results.
Nutrition Information (Approximate Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 340 |
| Carbohydrates | 38g |
| Fat | 18g |
| Protein | 5g |
| Sugar | 16g |
Conclusion
Homemade Strawberry Shortcake is a classic dessert that never disappoints. It’s light, fresh, and perfectly balanced, making it ideal for summer gatherings, birthdays, or simple family desserts. With easy steps and basic ingredients, this recipe proves that you don’t need fancy tools to create something truly delicious.
Once you try this homemade version, you’ll never go back to store-bought desserts. Save this recipe and enjoy a timeless treat made with love 🍓🍰
Frequently Asked Questions (FAQ)
1. Can I use frozen strawberries for strawberry shortcake?
Yes, but fresh strawberries are recommended. If using frozen ones, thaw and drain excess liquid.
2. Is strawberry shortcake a cake or biscuit?
Traditional strawberry shortcake uses a biscuit-style shortcake, not sponge cake.
3. Can I make this recipe eggless?
Yes, this recipe is naturally egg-free.
4. Can I prepare strawberry shortcake in advance?
You can prepare all components separately, but assemble just before serving.
5. How do I make it gluten-free?
Use a gluten-free all-purpose flour blend.
6. Can I reduce sugar in this recipe?
Yes, adjust sugar based on your taste and strawberry sweetness.
7. What cream works best for whipped topping?
Heavy whipping cream with at least 35% fat works best.
8. Can I use store-bought shortcake?
Yes, but homemade shortcake tastes fresher and better.
9. Can I add other fruits?
Yes, blueberries, raspberries, or peaches work well.
10. How long does strawberry shortcake stay fresh?
It is best enjoyed the same day. Assembled shortcake does not store well.
