Irresistible Homemade Strawberry Shortcake Recipe

Introduction

There’s something truly special about homemade strawberry shortcake—a perfect balance of sweet, fluffy biscuits, fresh juicy strawberries, and light whipped cream. This classic dessert is easy to make and guaranteed to impress at any gathering or as a delightful treat for yourself.

Ingredients

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 2/3 cup whole milk
• 1 teaspoon vanilla extract
• 1 pound fresh strawberries, sliced
• 1/4 cup granulated sugar (for strawberries)
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract (for whipped cream)

Instructions

1. Step 1: Prepare the strawberries by combining the sliced strawberries with 1/4 cup granulated sugar in a bowl. Let them sit for at least 15 minutes to release their natural juices.
2. Step 2: Preheat your oven to 400°F (200°C). In a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. Stir in the milk and 1 teaspoon vanilla extract just until combined.
3. Step 3: Turn the dough out onto a floured surface and gently pat it into a 1-inch thick round. Cut into circles or squares, then place them on a baking sheet. Bake for 12-15 minutes until golden brown. Allow shortcakes to cool.
4. Step 4: While the shortcakes bake, beat the heavy whipping cream with powdered sugar and 1/2 teaspoon vanilla extract until soft peaks form to make whipped cream.
5. Step 5: To assemble, slice the shortcakes in half horizontally. Spoon the macerated strawberries over the bottom halves, dollop with whipped cream, then place the top halves back on.
6. Step 6: Serve immediately. Garnish with extra strawberries and a light dusting of powdered sugar if desired.

Tips & Variations

• For extra flavor, add a splash of lemon juice to the strawberries while macerating to brighten their taste.
• You can substitute buttermilk for whole milk to add a slight tang and make the shortcakes even more tender.
• Try folding a handful of finely chopped fresh mint into the whipped cream for a refreshing twist.

Storage

Store leftover shortcakes and strawberries separately in airtight containers in the refrigerator for up to 2 days. Whipped cream is best made fresh but can be kept chilled for a few hours. Reheat shortcakes briefly in a warm oven to restore their softness before assembling and serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this recipe?

While fresh strawberries are preferred for their texture and flavor, frozen strawberries can be used if thawed and drained well to avoid excess moisture in the shortcake.

How do I prevent the whipped cream from turning grainy?

Use cold heavy cream and beat it just until soft peaks form. Overwhipping can cause the cream to turn grainy and eventually separate into butter.

Irresistible Homemade Strawberry Shortcake Recipe

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★★★★★

4.9 from 82 reviews

This irresistible homemade strawberry shortcake recipe features sweet, juicy strawberries layered with fluffy, tender shortcakes and topped with freshly whipped cream. Perfectly balanced with a hint of vanilla, this classic dessert is easy to prepare and delivers a delightful treat for any occasion.

• Author: Grace
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Shortcake

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 2/3 cup whole milk
• 1 teaspoon vanilla extract

Strawberries

• 1 pound fresh strawberries, sliced
• 1/4 cup granulated sugar

Whipped Cream

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Instructions

1. Prepare the Strawberries: In a bowl, mix the sliced strawberries with 1/4 cup granulated sugar. Let them sit for at least 15 minutes to macerate and release their natural juices, which will add sweetness and moisture to the shortcakes.
2. Make the Shortcakes: Preheat your oven to 400°F (200°C). In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Cut the cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs. Stir in the milk and vanilla extract just until combined, being careful not to overmix to keep the shortcakes tender.
3. Bake the Shortcakes: Turn the dough out onto a floured surface and gently pat it into a 1-inch-thick round. Cut into circles or squares using a biscuit cutter or knife, then place the shortcakes on a baking sheet. Bake in the preheated oven for 12-15 minutes, or until they are golden brown. Remove from the oven and let them cool slightly before assembling.
4. Prepare Whipped Cream: In a chilled mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form, creating a light and airy topping for the shortcakes.
5. Assemble the Shortcakes: Slice each shortcake in half horizontally. Spoon a generous amount of the macerated strawberries along with their juices over the bottom half, add a dollop of whipped cream, and then place the top half of the shortcake on top.
6. Serve & Enjoy: Optionally garnish with extra strawberries and a light dusting of powdered sugar before serving to enhance the presentation and sweetness.

Notes

• For best results, use cold butter and mix the dough gently to ensure flaky shortcakes.
• You can prepare the strawberries a few hours ahead to allow them to fully macerate.
• Chilling the mixing bowl and beaters before whipping cream will help achieve stiffer peaks faster.
• Leftover shortcakes can be stored in an airtight container for up to 2 days; reheat gently before serving.

Keywords: Strawberry shortcake, homemade dessert, shortcake recipe, whipped cream, fresh strawberries, easy summer dessert