Strawberry Shortcake Recipe

If you’re on the hunt for a dessert that’s bursting with fresh flavors and feels like a warm hug on a plate, then this Strawberry Shortcake recipe is your new best friend. It’s a classic layered dessert where fluffy, tender biscuits meet juicy, vibrant strawberries topped with pillowy whipped cream — a combination so simple yet irresistibly delightful. Whether you’re whipping it up for a sunny afternoon treat or a cozy family gathering, this Strawberry Shortcake captures the essence of fresh, sweet, and creamy in every bite.

Ingredients You’ll Need

The magic of this Strawberry Shortcake starts with a handful of straightforward, pantry-friendly ingredients that come together effortlessly. Each component plays a vital role: the flour and baking powder create tender biscuits, sugar adds just the right sweetness, and fresh strawberries bring a splash of color and a burst of natural juiciness.

• 2 cups all-purpose flour: The base for the shortcake, providing structure and just the right amount of heartiness.
• ¼ cup sugar: Adds subtle sweetness to the biscuits and balances the tartness of the berries.
• 2 tsp baking powder: Helps the biscuits rise to tender, fluffy perfection.
• ½ tsp salt: Enhances all the flavors, making each bite more vibrant.
• ½ cup cold butter, cubed: Creates a flaky, melt-in-your-mouth texture in the biscuit.
• ¾ cup milk: Binds everything together and keeps the dough soft and moist.
• 2 cups fresh strawberries, sliced: The star ingredient, juicy and sweet, that adds fresh, fruity goodness.
• 1 cup whipped cream: Light and airy, the perfect creamy contrast to the buttery biscuit and bright strawberries.

How to Make Strawberry Shortcake

Step 1: Preheat and Prepare the Dry Ingredients

Start by preheating your oven to 200°C (400°F). This ensures your oven is ready to transform the biscuit dough into golden, fluffy rounds. Meanwhile, whisk together the flour, sugar, baking powder, and salt in a large bowl — this mix is the foundation for your shortcake base, so make sure everything is evenly combined.

Step 2: Cut in the Butter

Next, add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour until the mixture looks crumbly and sandy. The cold butter is the secret to creating flaky layers, so try to keep it from melting during this step for the best biscuit texture.

Step 3: Add Milk and Form the Dough

Pour in the milk gradually, stirring gently just until the dough begins to come together. You want a soft but manageable dough, so avoid overmixing to keep your biscuits tender. When it’s just combined, it’s ready to shape.

Step 4: Bake the Biscuits

Drop spoonfuls of the dough onto a baking sheet lined with parchment paper, spacing them a bit apart to allow rising and browning. Pop them in the oven and bake for 12 to 15 minutes or until the tops are golden and firm to the touch. Once baked, let the biscuits cool slightly, but don’t wait too long or they’ll lose their warm, comforting charm.

Step 5: Assemble Your Strawberry Shortcake

Slice each biscuit in half horizontally. Start with a generous layer of your fresh, sliced strawberries on the bottom half, then dollop on the whipped cream. Place the biscuit top over this glorious heap and add a final flourish of whipped cream. Serve immediately and watch everyone’s face light up with joy.

How to Serve Strawberry Shortcake

Garnishes

Enhance your Strawberry Shortcake with a few thoughtful garnishes. A sprinkle of finely chopped mint leaves adds a refreshing twist, or a dusting of powdered sugar brings a delicate sweetness and pretty presentation. You can even drizzle a simple strawberry syrup for extra berry intensity and a glossy finish.

Side Dishes

This dessert shines on its own but pairs beautifully with a light side like a crisp green salad or a scoop of vanilla ice cream. For a brunch spread, consider serving it alongside freshly brewed coffee or sparkling lemonade — the tangy citrus perfectly balances the sweetness of the shortcake.

Creative Ways to Present Strawberry Shortcake

If you want to impress guests, try layering your Strawberry Shortcake in clear glass parfait cups to showcase the colorful, luscious layers. Alternatively, make mini versions using biscuit cutters for individual portions that look as delightful as they taste. Get playful with toppings like toasted almonds or chocolate shavings for a fun twist!

Make Ahead and Storage

Storing Leftovers

Leftover biscuits can be wrapped tightly in plastic wrap and kept at room temperature for up to two days without losing their freshness. Store sliced strawberries separately in an airtight container in the fridge to keep them juicy and bright. Whipped cream is best made fresh, but store any extras chilled in a covered container for up to a day.

Freezing

You can freeze the biscuit bases by wrapping them well in foil and placing them in a freezer bag. They’ll stay good for about 1 to 2 months. When ready to use, thaw at room temperature and warm briefly in the oven for that just-baked feeling. It’s best to add fresh strawberries and whipped cream after thawing to keep the dessert fresh and vibrant.

Reheating

For warm, tender biscuits, reheat them in a preheated oven at 180°C (350°F) for 5 to 8 minutes. Avoid microwaving if you want to retain that perfect flaky texture. Once warmed, assemble your Strawberry Shortcake fresh for the best taste experience.

FAQs

Can I use frozen strawberries for this recipe?

While fresh strawberries are ideal for texture and flavor, frozen strawberries can work in a pinch. Just be sure to thaw and drain them well to avoid excess moisture making the biscuits soggy.

Is there a dairy-free alternative for the whipped cream?

Absolutely! Coconut whipped cream or other plant-based whipped toppings make excellent dairy-free substitutes and add a lovely creamy texture complementing the strawberries perfectly.

Can I make the biscuits ahead of time?

Yes, you can bake the biscuits in advance and store them wrapped at room temperature for up to two days or freeze for longer storage. Just reheat before assembling to keep the best taste and texture.

How do I keep the strawberries from making the biscuit soggy?

To prevent sogginess, slice the strawberries just before assembling and drain any excess juice. Serving the dessert immediately also helps keep the layers intact and fresh.

Can I add other fruits to this Strawberry Shortcake?

Sure! Feel free to mix in blueberries, raspberries, or sliced peaches to create a wonderful fruit medley that adds complexity and color to your shortcake.

Final Thoughts

There is something truly special about Strawberry Shortcake — its simplicity, its fresh flavors, and the way it brings people together around the table. I hope this recipe inspires you to dive into the joy of baking and sharing this classic dessert with your loved ones. Once you try it, you’ll understand why it’s a timeless favorite that never goes out of style.