The Ultimate Strawberry Shortcake – A Fresh, Classic Summer Dessert
If there’s one dessert that captures the taste of summer, it’s strawberry shortcake. Sweet, juicy berries. Fluffy whipped cream. Buttery, golden biscuits. Every bite is light, refreshing, and full of sunshine.
This Ultimate Strawberry Shortcake recipe brings together everything you love about the classic dessert — but even better. The shortcakes are tender and crumbly, the strawberries perfectly sweetened, and the whipped cream silky and cloud-like. It’s elegant enough for guests but simple enough for a lazy weekend treat.
Whether you’re making it for Mother’s Day, a summer picnic, or just because strawberries are in season, this dessert is pure joy on a plate.
Why You’ll Love This Recipe
- 🍓 Fresh, real ingredients — no boxed cake mix or canned whipped topping.
- 🧈 Homemade shortcake biscuits that are flaky, buttery, and lightly sweet.
- 🍦 Cloud-soft whipped cream with a hint of vanilla.
- ⏱️ Ready in under an hour!
- 🌿 Naturally beautiful for entertaining — no fancy decorating needed.
What Is Strawberry Shortcake?
Strawberry shortcake is a traditional dessert that dates back to the mid-1500s, evolving into the American favorite we know today. It typically features three components:
- Shortcake biscuits — buttery, slightly sweet biscuits or scones.
- Sweetened strawberries — sliced and lightly macerated in sugar until syrupy.
- Whipped cream — freshly whipped with sugar and vanilla for the perfect topping.
When layered together, they create the ultimate balance of textures — soft fruit, airy cream, and crumbly biscuit. The contrast between the juicy berries and buttery pastry is simply irresistible.
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 flavor)
For the Shortcake Biscuits:
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter, cut into cubes
- ¾ cup heavy cream, plus more for brushing tops
- 1 teaspoon vanilla extract
For the Whipped Cream:
- 1 ½ cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Optional garnish: fresh mint leaves or extra strawberry slices.
How to Make Strawberry Shortcake
Step 1: Prepare the Strawberries
In a medium bowl, toss sliced strawberries with sugar and lemon juice. Let sit for 20–30 minutes. This allows the berries to release their juices and create a natural syrup — the secret to that perfect shortcake filling.
Step 2: Make the Shortcake Biscuits
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs — pea-sized bits of butter should remain.
Add vanilla and heavy cream. Gently stir until the dough just comes together (it will look slightly shaggy). Do not overmix!
Turn dough onto a lightly floured surface and pat into a 1-inch thick rectangle. Use a 2 ½-inch biscuit cutter to cut out rounds. Re-roll scraps gently as needed.
Place biscuits on prepared sheet, brush tops with cream, and sprinkle lightly with sugar.
Bake 15–18 minutes, or until tops are golden brown. Cool on a wire rack for at least 10 minutes.
Step 3: Whip the Cream
In a large chilled bowl, beat heavy cream, powdered sugar, and vanilla with an electric mixer on medium-high until soft peaks form (about 2–3 minutes). Don’t overbeat — you want it fluffy, not stiff.
Step 4: Assemble the Shortcakes
Slice each biscuit in half horizontally. Spoon a generous portion of macerated strawberries (and their syrup) over the bottom half. Add a big dollop of whipped cream, then top with the second biscuit half. Finish with more cream and strawberries on top.
The Ultimate Strawberry Shortcake
Ingredients
Equipment
Method
- In a bowl, toss sliced strawberries with sugar and lemon juice. Let sit for 30 minutes.
- Preheat oven to 400°F (200°C). Whisk flour, sugar, baking powder, and salt in a bowl.
- Cut in cold butter until coarse crumbs form. Add cream and vanilla; stir gently until dough forms.
- Pat dough into 1-inch thick rectangle; cut biscuits. Brush with cream and sprinkle with sugar.
- Bake 15–18 minutes until golden. Cool slightly.
- Whip cream with powdered sugar and vanilla until soft peaks form.
- Assemble shortcakes: slice biscuits, fill with strawberries and whipped cream, and serve.
Notes
Serve immediately — shortcakes are best fresh!
Tips for Success
- Use cold butter and cream. This ensures flaky, tender biscuits.
- Don’t overwork the dough. Handle gently for the best texture.
- Chill before baking if your dough gets warm.
- Sweeten strawberries to taste. Super ripe berries need less sugar.
- Make the whipped cream fresh. Homemade cream makes all the difference.
Make-Ahead and Storage
- Strawberries: Can be macerated up to 1 day ahead and refrigerated.
- Shortcakes: Store cooled biscuits in an airtight container up to 2 days or freeze for 2 months.
- Whipped Cream: Best whipped fresh, but can be stabilized with 1 tablespoon of powdered milk or instant pudding mix for make-ahead use.
When ready to serve, simply warm biscuits slightly, spoon on the strawberries and whipped cream, and assemble.
Variations
Classic Angel Food or Sponge Version
Use slices of homemade or store-bought angel food cake instead of biscuits for a lighter, airy dessert.
Chocolate Strawberry Shortcake
Add 2 tablespoons of cocoa powder to the shortcake dough and drizzle with melted chocolate before serving.
Lemon Shortcake Twist
Add 1 tablespoon of lemon zest to the biscuit dough and a splash of lemon juice to the strawberries for a tangy upgrade.
Vegan Strawberry Shortcake
Use plant-based butter, coconut cream for whipping, and non-dairy milk in the dough.
Serving Ideas
- Serve warm shortcakes with a small drizzle of strawberry syrup for an extra treat.
- For brunch, make mini shortcakes and serve them in small glasses or mason jars.
- Add fresh mint or a dusting of powdered sugar for an elegant finish.
- Pair with iced tea, lemonade, or sparkling rosé for a summer-perfect pairing.
Why This Recipe Works
This recipe nails the contrast that makes shortcake special: soft whipped cream, juicy berries, and buttery biscuits. The maceration step sweetens the strawberries while pulling out their juices, creating a syrup that soaks gently into the warm biscuit layers. The biscuit itself is sturdy enough to hold everything, but still melts in your mouth.
It’s pure homemade comfort — not too sweet, not too heavy, just perfectly balanced.
Frequently Asked Questions
Q: Can I use store-bought biscuits or pound cake?
Yes! While homemade is best, you can absolutely use store-bought biscuits, shortcakes, or even sponge cake for convenience.
Q: What’s the difference between shortcake and sponge cake?
Shortcake uses a biscuit-style dough made with butter and baking powder, while sponge cake relies on whipped eggs for lift.
Q: Can I make this gluten-free?
Yes! Use a 1:1 gluten-free all-purpose flour mix and check that your baking powder is gluten-free.
Q: What cream works best for whipped cream?
Use heavy whipping cream with at least 36% fat — it whips best and holds its shape longer.
Nutrition (Per Serving, 8 Servings)
- Calories: 365
- Fat: 23g
- Carbs: 34g
- Sugar: 15g
- Protein: 4g
- Fiber: 2g
In Summary
This Ultimate Strawberry Shortcake is the dessert of summer dreams — simple, elegant, and bursting with fresh flavor. Each bite combines buttery shortcake layers, juicy strawberries, and whipped cream for a perfect balance of sweetness and texture.
Make it once, and it’ll become a yearly ritual as soon as strawberry season arrives. Because some desserts never go out of style — and this one is a classic for a reason.
