Irresistible Strawberry Shortcake Recipe for Summer Bliss

Name: Strawberry Shortcake
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 1 pound fresh strawberries; 2 cups all-purpose flour; 3 tablespoons granulated sugar; 1 tablespoon baking powder; ½ teaspoon salt; 6 tablespoons unsalted butter (cold); ¾ cup heavy whipping cream (plus more for topping); 2 tablespoons sugar (for whipped cream); 1 teaspoon vanilla extract

Recipe By:

Daniel Lawson

Posted:

August 1, 2025

Updated:

August 1, 2025

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Strawberry shortcake is like a warm hug on a sunny day, with its fluffy biscuits cradling sweet, succulent strawberries and a cloud of whipped cream. Imagine biting into that soft biscuit, the juice from the strawberries running down your chin, and the creamy topping melting in your mouth. It’s summer on a plate, perfect for family gatherings or when you just need a little pick-me-up.

Growing up, strawberry shortcake was a staple at every family picnic. My aunt’s version always stole the show—everyone would gather around, eager for seconds, as she regaled us with stories from her youth. It’s not just dessert; it’s nostalgia served with a side of laughter.

Why You'll Love This Recipe

This strawberry shortcake is incredibly easy to make, even for beginners in the kitchen

The flavor combination is out of this world, balancing sweetness and freshness perfectly
Visually appealing with bright red strawberries and fluffy cream, it looks like a work of art on any table

It’s versatile enough to adapt for any season by using different fruits or toppings

I still remember the first time I made this recipe for friends; their eyes lit up like Christmas morning as they took their first bites.

Recipe preparation

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

Fresh Strawberries: Look for vibrant red berries with no blemishes; they should smell sweet and juicy.
All-Purpose Flour: Use unbleached flour for better flavor and texture in your biscuits.
Granulated Sugar: Regular granulated sugar works best; it helps balance the tartness of the strawberries.

Baking Powder: Make sure it’s fresh for those biscuits to rise beautifully.
Salt: Just a pinch enhances all the flavors; don’t skip this step!
Unsalted Butter: Cold butter creates flaky layers in your biscuits; keep it chilled until ready to use.

Heavy Whipping Cream: For that luscious whipped cream topping that brings everything together.
Vanilla Extract: A splash adds depth to your whipped cream; choose pure vanilla for optimal flavor.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prepare Your Berries: Start by washing 1 pound of fresh strawberries under cold water. Remove stems and slice them into quarters. Sprinkle with sugar and let them sit to release their juices while you prepare the rest of the dessert.

Make the Biscuit Dough: Preheat your oven to 425°F (220°C). In a large bowl, whisk together 2 cups of flour, 1 tablespoon baking powder, ½ teaspoon salt, and 3 tablespoons granulated sugar until well combined.

Add Butter & Cream: Cut in 6 tablespoons of cold unsalted butter until mixture resembles coarse crumbs. Pour in ¾ cup heavy cream and gently mix until just combined; be careful not to overwork the dough.

Shape & Bake Biscuits: Turn dough onto a floured surface and pat into a rectangle about 1-inch thick. Cut out rounds using a biscuit cutter or glass. Place on parchment-lined baking sheet and bake for 12-15 minutes or until golden brown.

Whip Up Some Cream!: While biscuits bake, whip together 1 cup heavy whipping cream with 2 tablespoons sugar and 1 teaspoon vanilla extract until soft peaks form—light and fluffy!

Assemble Your Shortcakes: Once biscuits are cooled slightly, slice them in half horizontally. Spoon strawberries onto each bottom half then generously dollop with whipped cream before adding the top half back on. Voilà!

Now you’re ready to serve this delightful strawberry shortcake! Each bite promises a perfect blend of buttery biscuit goodness with sweet strawberry joy—what’s not to love? Enjoy!

You Must Know

This delightful strawberry shortcake recipe combines tender biscuits, fresh strawberries, and whipped cream, creating a perfect summer dessert
The aroma of vanilla and sweet strawberries will make your kitchen feel like a bakery

Serve it at gatherings for smiles all around!

Perfecting the Cooking Process

Start by prepping the strawberries and letting them macerate while you bake the biscuits. This timing ensures the berries release their juices and creates a delightful syrup.

Serving and storing

Add Your Touch

Feel free to swap traditional whipped cream with mascarpone or even flavored whipped toppings for a twist. Adding a splash of vanilla or almond extract can elevate the flavor profile significantly.

Storing & Reheating

Store leftover strawberry shortcake components separately in airtight containers. Refrigerate for up to two days to keep everything fresh and fluffy.

Chef's Helpful Tips

For best results, use ripe strawberries for maximum flavor

Make sure to cut them right before serving to prevent sogginess
If you want extra sweetness, drizzle honey over your strawberries during maceration

Sometimes, I whip up strawberry shortcake just because I need an excuse to eat whipped cream straight from the bowl—no regrets!

FAQs

FAQ

Can I make strawberry shortcake ahead of time?

Yes, but assemble it just before serving to maintain freshness and texture.

What type of strawberries work best?

Use fresh, ripe strawberries for optimal sweetness and flavor in your shortcake.

Can I substitute gluten-free flour in this recipe?

Absolutely! Just ensure it’s a one-to-one gluten-free blend for best results.

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