Strawberry Shortcake Recipe Easy Classic Dessert for Summer

The first bite of strawberry shortcake always takes me back to that sticky summer afternoon at my grandmother’s house, sunshine pouring through lace curtains and the scent of ripe strawberries filling the air. There’s something downright magical about the combination of tender shortcake, sweet berries, and pillowy whipped cream—it’s comfort and celebration all wrapped up in one classic dessert. Honestly, I started making my own strawberry shortcake recipe because store-bought versions never delivered that homemade sparkle (you know what I mean, right?).

This strawberry shortcake recipe is easy, nostalgic, and totally irresistible. It’s the kind of dessert that feels fancy enough for company but simple enough for a Tuesday night treat. Over the years, I’ve tweaked the recipe to be even more approachable—no tricky pastry techniques, no hard-to-find ingredients, and absolutely no fuss. All you need is a handful of pantry staples, fresh strawberries, and a bit of enthusiasm.

Whether you’re baking for a summer cookout, a cozy family dinner, or just to satisfy a sweet craving, you’ll love how this classic strawberry shortcake delivers on flavor and simplicity. As a food blogger who’s tested a dozen variations (seriously, my family is shortcake-obsessed), I promise this recipe will make you the hero of any gathering. If you’re new to baking, don’t worry—I’ve packed this post with step-by-step guidance and tried-and-true tips to help you nail it every time. Get ready for strawberry shortcake bliss that tastes like summer memories in every bite!

Why You’ll Love This Recipe

• Quick & Easy: You can whip up this strawberry shortcake in under 45 minutes, making it ideal for spontaneous cravings or last-minute guests. No complicated steps, just pure dessert joy.
• Simple Ingredients: The recipe relies on basics: flour, sugar, butter, cream, and fresh strawberries. Chances are, you already have most of these in your kitchen. No fancy grocery runs required.
• Perfect for Summer Gatherings: Whether it’s a family barbecue, picnic in the park, or a backyard birthday bash, this strawberry shortcake fits right in. It’s a classic dessert for warm weather and sunny days.
• Crowd-Pleaser: Kids, grandparents, picky eaters—everyone goes back for seconds. It’s familiar and comforting, but it never gets old.
• Unbelievably Delicious: The shortcake is soft but sturdy, soaking up the strawberry juices without getting soggy, and the whipped cream adds just the right cloud-like finish. Each bite is a mix of sweet, tart, and creamy flavors that’ll have you closing your eyes in bliss.

What sets this strawberry shortcake recipe apart? For starters, I use a simple blending technique for the shortcake dough that guarantees flaky layers (yes, even if you’ve never baked a biscuit before). The strawberries are macerated with just enough sugar to pull out their natural juices, creating a sweet syrup that soaks into the cake. And the whipped cream? I always add a splash of vanilla and a pinch of salt—trust me, it makes all the difference.

This isn’t just another strawberry shortcake—it’s my best version, refined through countless Sunday dinners and summer parties. The recipe is easy enough for beginners but reliable enough for seasoned bakers. It’s the kind of dessert that brings people together, makes ordinary days special, and always leaves you with sticky fingers and happy hearts. You’ll love the way it turns simple ingredients into pure summer bliss.

What Ingredients You Will Need

This strawberry shortcake recipe uses fresh, wholesome ingredients that come together for a classic dessert that’s both delicious and straightforward. Most are pantry staples, and you can easily swap things based on what’s in season or your dietary needs.

• For the Shortcake:
• 2 cups (250g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (115g) unsalted butter, cold and cubed (adds richness and flakiness)
• 2/3 cup (160ml) heavy cream, cold
• 1 large egg, lightly beaten (for structure and golden color)
• 1 teaspoon pure vanilla extract (for flavor depth)
• Substitution Tips: You can use plant-based butter or coconut cream for dairy-free shortcake. For gluten-free, swap in a 1:1 gluten-free flour blend—I’ve tried Bob’s Red Mill and it works like a charm.
• For the Strawberries:
• 1.5 lbs (680g) fresh strawberries, hulled and sliced
• 1/3 cup (65g) granulated sugar (adjust based on berry sweetness)
• 1 tablespoon fresh lemon juice (brightens the flavor)
• Seasonal Note: In late spring, I sometimes add a handful of wild berries or raspberries for extra variety.
• For the Whipped Cream:
• 1 cup (240ml) heavy whipping cream, cold
• 2 tablespoons (25g) powdered sugar
• 1 teaspoon pure vanilla extract
• Pinch of fine sea salt (balances sweetness)
• Substitution Tips: Coconut whipped cream works great for a dairy-free option. Just chill a can of full-fat coconut milk overnight and whip the solid part with a little sugar and vanilla.

I always go for local strawberries when possible (they’re sweeter and juicier). If you’re making this outside of berry season, frozen strawberries work in a pinch—just thaw and drain well. For whipped cream, I swear by organic heavy cream; it whips up fluffier and tastes richer. Feel free to adjust sugar amounts depending on your preference (or use a sugar substitute if needed).

One last thing: don’t skip the lemon juice in the strawberries! It adds a subtle tang that really makes the flavors pop. You can experiment with adding a splash of orange liqueur if you’re feeling fancy, but honestly, the classic combo never disappoints.

Equipment Needed

• Mixing bowls: You’ll need at least three—one for the shortcake dough, one for the strawberries, and one for the whipped cream. Glass or stainless steel work best.
• Pastry cutter or two forks: For blending cold butter into flour. If you don’t have a pastry cutter, forks or even your fingertips do the job (just work fast so the butter stays cold).
• Baking sheet: A standard rimmed sheet lined with parchment paper prevents sticking and makes cleanup easy.
• Measuring cups and spoons: Accurate measurements are key—especially for baking. I use a digital scale for flour (so much easier, trust me).
• Whisk: For combining wet and dry ingredients.
• Hand mixer or stand mixer: For whipping cream. You can do it by hand with a balloon whisk, but your arm might get tired.
• Sharp knife: For slicing strawberries. A serrated knife works best if your berries are really ripe.
• Cooling rack: Not strictly necessary, but it helps the shortcakes cool evenly and prevents sogginess.

If you’re on a budget, don’t stress about fancy tools. I’ve made this recipe with just a fork, a bowl, and a baking pan—and it still turned out dreamy. If you use a food processor to mix the dough, pulse gently; over-mixing will toughen the shortcakes. Keep everything clean and dry, especially your mixing bowls for the cream (a little grease will ruin your whip). After years of baking, I’ve learned that simple tools, used well, are all you really need for strawberry shortcake bliss.

Preparation Method

1. Prepare the Strawberries (10 minutes):
   • Hull and slice 1.5 lbs (680g) fresh strawberries. Place them in a mixing bowl.
   • Add 1/3 cup (65g) granulated sugar and 1 tablespoon lemon juice. Stir gently to coat.
   • Let the strawberries macerate at room temperature for at least 30 minutes. The sugar will draw out juices and create a sweet syrup. Tip: If berries are very tart, add an extra tablespoon of sugar.
2. Make the Shortcake Dough (15 minutes):
   • In a large bowl, whisk together 2 cups (250g) flour, 1/4 cup (50g) sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt.
   • Add 1/2 cup (115g) cold, cubed butter. Cut in with a pastry cutter or two forks until the mixture looks like coarse crumbs. If using your hands, work quickly—warmth melts the butter.
   • In a separate bowl, whisk 2/3 cup (160ml) heavy cream, 1 large egg, and 1 teaspoon vanilla extract.
   • Pour wet ingredients into the dry. Stir gently until a shaggy dough forms. Don’t overmix—shortcakes like a light touch!
3. Shape and Bake Shortcakes (20-25 minutes):
   • Turn the dough out onto a lightly floured surface. Pat into a 1-inch (2.5cm) thick rectangle.
   • Cut into 6 rounds using a biscuit cutter or a drinking glass. For rustic charm, just slice into squares.
   • Place on a parchment-lined baking sheet. Brush tops with a little cream or milk for a golden finish.
   • Bake at 400°F (200°C) for 15–18 minutes until tops are golden and cakes are set. They should smell buttery and sweet.
   • Cool on a rack for at least 10 minutes before serving.
   • Troubleshooting: If shortcakes spread too much, your butter may have warmed up—try chilling the dough for 10 minutes before baking next time.
4. Whip the Cream (5 minutes):
   • In a clean, cold bowl, combine 1 cup (240ml) heavy cream, 2 tablespoons (25g) powdered sugar, 1 teaspoon vanilla, and a pinch of salt.
   • Whip with a hand mixer (or stand mixer) on medium speed until soft peaks form. Don’t overbeat—cream should be fluffy, not grainy.
   • If whipping by hand, use a large balloon whisk and stir briskly for 2–3 minutes.
5. Assemble the Strawberry Shortcakes (5 minutes):
   • Split shortcakes in half horizontally.
   • Spoon macerated strawberries (and juices!) onto the bottom half.
   • Top with a generous dollop of whipped cream.
   • Place the shortcake lid on top and add extra berries or cream if desired.
   • Serve immediately for best texture.
   • Prep Note: You can prep the strawberries and cream ahead, but assemble just before serving for freshest results.

My best tip: If you want extra shortcake flavor, sprinkle a little sugar on top before baking. For a real showstopper, layer the cakes with berries and cream in mason jars for fun, portable desserts. If you hit any snags (like dense cakes), check that your baking powder is fresh—old leaveners are a sneaky culprit!

Cooking Tips & Techniques

• Keep Ingredients Cold: Cold butter and cream lead to flakier, lighter shortcakes. I even chill my flour for summer baking.
• Don’t Overmix: Mix dough just until combined. Overworking makes shortcakes tough (I learned the hard way after a few hockey puck batches!).
• Use Fresh Berries: Strawberries can be hit-or-miss. If they’re a little bland, toss in a splash of balsamic vinegar or a sprinkle of black pepper—sounds odd, but it wakes up the flavor.
• Whip Cream to Soft Peaks: Stop mixing when the cream holds gentle peaks. Overwhipping will turn it grainy and too thick.
• Troubleshooting Soggy Shortcake: Let shortcakes cool slightly before assembling. This keeps them from soaking up too much strawberry juice too quickly.
• Bake Until Golden: Check shortcakes at 15 minutes—they should be golden on top and smell amazing. If they’re pale, give them another couple of minutes.
• Multitasking: Prep the strawberries first, then mix the shortcake dough while they macerate. Whip the cream while cakes bake—makes the whole process smooth and efficient.
• Consistency: Use a scale for flour if possible. It’s amazing how much measuring cups can vary. After a few batches, you’ll know what the dough should feel like—soft but not sticky.
• Lessons Learned: Once, I forgot to add sugar to the berries (oops). The shortcake still tasted good, but the dessert missed that juicy, syrupy magic. Always taste a berry before assembling—it’s your last chance to adjust sweetness.

Above all, don’t stress! Strawberry shortcake is forgiving. If your cakes aren’t perfect, just pile on a little extra cream—the smiles around the table will tell you everything you need to know.

Variations & Adaptations

• Gluten-Free Strawberry Shortcake: Use a 1:1 gluten-free baking flour blend in place of regular flour. I’ve tried Bob’s Red Mill and King Arthur—both work great, though texture will be a bit more tender.
• Dairy-Free Version: Substitute plant-based butter and coconut cream for the shortcake and whipped cream. Coconut cream whips up beautifully and adds a hint of tropical flavor.
• Berry Swap: Mix in blueberries, blackberries, or raspberries with the strawberries for a mixed-berry shortcake. In the fall, try sliced peaches or roasted apples for a seasonal twist.
• Flavor Boosters: Add a little orange or lemon zest to the shortcake dough, or stir in a splash of almond extract for a nutty note.
• Cooking Methods: Instead of baking, try grilling the shortcakes for a smoky flavor. Just split and toast them on a grill pan for 2 minutes per side.
• Allergen Substitutions: For egg-free, skip the egg and add an extra tablespoon of cream plus 1/2 teaspoon baking soda. For nut allergies, always check for cross-contamination in flour blends.
• Personal Twist: Sometimes I layer shortcake, berries, and cream parfait-style in glass jars for picnics. It’s less messy, totally portable, and just as delicious. I’ve even added a drizzle of honey or a sprinkle of toasted coconut for fun.

Don’t be afraid to experiment! Strawberry shortcake is a canvas for your favorite flavors and dietary needs. Each variation brings something a little different to the table, but the classic charm remains.

Serving & Storage Suggestions

Serving: Strawberry shortcake is best served slightly warm or at room temperature. I love piling the cakes high with berries and cream, then finishing with a sprig of mint or a dusting of powdered sugar for a pretty touch. For parties, I’ll set up a DIY shortcake bar—let everyone build their own!

Pairings: This dessert pairs beautifully with iced tea, lemonade, or sparkling rosé. For brunch, it’s lovely next to a quiche or fresh fruit salad.

Storage: Store leftover shortcakes in an airtight container at room temperature for up to 2 days, or in the fridge for 4 days. Keep berries and whipped cream separate—assemble just before serving.

Freezing: Shortcakes freeze well. Wrap cakes tightly and freeze for up to 2 months. Thaw at room temperature, then reheat in a low oven (300°F/150°C) for 5 minutes.

Reheating: Warm shortcakes in the oven for a few minutes to bring back their just-baked flavor. Avoid microwaving—they can go rubbery fast.

Overnight, the strawberry juices deepen and whipped cream settles in—leftovers are dreamy for breakfast. If you want to prep ahead, make everything the day before, but assemble right before serving for best texture and flavor.

Nutritional Information & Benefits

Estimated Nutrition per Serving (1/6 recipe):

• Calories: ~340
• Fat: 19g
• Carbohydrates: 38g
• Protein: 5g
• Fiber: 3g
• Sugar: 18g

Strawberries are loaded with vitamin C, antioxidants, and fiber. The shortcake provides energy and a bit of protein from the egg and cream. If you use coconut cream or plant-based butter, it’s easy to make this dessert dairy-free. For gluten-free diets, swap in GF flour as mentioned. Allergens to watch for: wheat, dairy, and eggs (see substitution tips above).

Honestly, strawberry shortcake is a treat—but when made with real fruit and simple ingredients, it’s a feel-good dessert that fits into a balanced lifestyle. I love knowing exactly what’s going into my food, and homemade just tastes better (and makes me feel good about sharing seconds!).

Conclusion

There’s a reason strawberry shortcake has stood the test of time—it’s easy, comforting, and absolutely delicious. This recipe brings the classic dessert into your kitchen without any fuss, using simple steps and ingredients you can trust. You can play with flavors, adapt for dietary needs, or just stick with tradition for a taste of summer nostalgia.

I keep coming back to this strawberry shortcake recipe because it never fails to make people smile. The combination of tender cake, juicy berries, and whipped cream is pure bliss. If you’ve never tried homemade shortcake, now’s your chance—I promise you’ll be hooked after the first bite.

Let me know how your strawberry shortcake turns out! Drop a comment with your favorite twist, share your photos, or tag me if you post it on Pinterest. This is a dessert meant for sharing, so pass it on and enjoy every crumb. Happy baking!

Frequently Asked Questions

Can I make the shortcakes ahead of time?

Yes! Bake the shortcakes up to two days ahead and store in an airtight container. Assemble with berries and cream right before serving for the freshest texture.

What’s the best way to hull strawberries quickly?

I use a small paring knife or a sturdy straw to pop out the green tops. If you’re prepping a lot, a strawberry huller tool makes things fast and easy.

Can I use frozen strawberries?

You can! Thaw them fully and drain off excess liquid before macerating with sugar. The texture will be softer, but the flavor is still lovely.

How do I know when the shortcakes are done baking?

They should be golden brown on top and firm to the touch. A toothpick inserted in the center should come out clean. Let them cool slightly before splitting and serving.

Is this recipe suitable for gluten-free diets?

Absolutely! Just use a gluten-free baking flour blend in place of regular flour. Check labels for cross-contamination if you’re sensitive.

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