A classic and refreshing dessert made with soft cake layers, fresh strawberries, and fluffy whipped cream. This strawberry shortcake is light, sweet, and perfect for spring and summer gatherings.
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- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Servings: 8
- Calories: 360 kcal
- Difficulty: Easy
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 2/3 cup whole milk
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, sliced
- 3 tablespoons granulated sugar
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract for the whipped cream
Instructions
- Preheat the oven to 400°F (200°C).
- Mix the sliced strawberries with 3 tablespoons of sugar and let them sit for 15–20 minutes.
- In a large bowl, combine the flour, granulated sugar, baking powder, and salt.
- Add the cold butter and mix until the texture becomes crumbly.
- In a separate bowl, whisk together the milk, egg, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix gently until a soft dough forms.
- Place portions of dough onto a baking sheet and bake for about 15 minutes, or until lightly golden.
- Let the shortcakes cool slightly.
- Beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Slice each shortcake in half and add strawberries and whipped cream.
- Top with more whipped cream and fresh strawberries before serving.
Nutrition Facts
- Calories: 360 kcal
- Protein: 5 g
- Carbohydrates: 32 g
- Fat: 24 g
- Saturated Fat: 15 g
- Cholesterol: 95 mg
- Sodium: 180 mg
- Fiber: 2 g
- Sugar: 15 g
Tips for the Best Strawberry Shortcake
Use cold butter for the best texture and avoid overmixing the dough. Fresh, ripe strawberries give the dessert the best flavor. Assemble the shortcakes shortly before serving so they stay light and fluffy.
Storage
Store the shortcakes, strawberries, and whipped cream separately for the best results. Keep the strawberries and whipped cream in the refrigerator for up to 2 days. Store the shortcakes in an airtight container at room temperature for up to 1 day.
Why You’ll Love This Recipe
Strawberry shortcake is light, fresh, and easy to serve for spring and summer gatherings. The combination of juicy strawberries, tender cake, and softly whipped cream gives the dessert a balance of sweetness and freshness without feeling too heavy.
Ingredient Notes
- Choose ripe strawberries that are bright red and fragrant.
- Let the sliced berries rest with a little sugar so they release their natural juices.
- Keep the whipped cream cold until you are ready to assemble the dessert.
Serving Suggestions
Assemble the shortcake shortly before serving so the cake stays tender while still absorbing some of the strawberry juice. A few fresh berries on top make a simple finishing touch.
Easy Variations
- Mix blueberries or raspberries with the strawberries.
- Add a little vanilla to the whipped cream.
- Serve the components in glasses for individual shortcake parfaits.
Helpful Recipe Notes
Kitchen Note
Let the sliced strawberries sit with a little sugar for about 20 minutes before assembling so they create their own fresh syrup.
Best Tip
Assemble the dessert close to serving time so the shortcake stays tender without becoming overly soft.
Ingredient Swap
Raspberries, blueberries, or a mixture of berries can replace part of the strawberries.
Frequently Asked Questions
Can I use frozen strawberries?
Yes, but fresh strawberries provide the best texture and flavor.
Can I make the shortcakes ahead of time?
Yes. You can bake the shortcakes one day in advance and store them in an airtight container.
Can I use store-bought whipped cream?
Yes, although homemade whipped cream gives the dessert a fresher flavor.
How should I serve strawberry shortcake?
Serve it with fresh strawberries and whipped cream, either chilled or slightly warm.
