Name: Irresistible Homemade Strawberry Shortcake—Sweet, Fluffy & Fresh Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
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

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Introduction

Strawberry shortcake is a classic dessert that captures the essence of fresh, sweet strawberries paired with fluffy, tender shortcakes and smooth whipped cream. This homemade version is simple to make and perfect for impressing friends and family with a light, delightful treat.

A three-layer cake with white cream frosting covers the outside, sitting on a white plate on a white marbled surface. Each layer inside is light yellow with two thin layers of red strawberry filling in between. The top of the cake is decorated with swirled strawberry sauce around the edge in red, and a circle of white whipped cream with fresh strawberry halves and a whole strawberry in the center. A single slice has been cut and placed slightly away from the cake, showing the neat layers and topped with whipped cream swirls and a fresh strawberry slice. Small white flowers with yellow centers are placed around the plate. Photo taken with an iphone --ar 4:5 --v 7

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

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

Tips & Variations

For extra tender shortcakes, handle the dough as little as possible to avoid overworking the gluten.
Substitute heavy cream with coconut cream for a dairy-free whipped topping.
Try adding a splash of lemon zest to the strawberries for a bright, refreshing twist.
If fresh strawberries are not in season, frozen strawberries can work—just thaw and drain excess liquid before using.

Storage

Store assembled shortcakes in the refrigerator and consume within 1 day for the best texture and flavor. Keep shortcakes and whipped cream separate if storing longer—shortcakes can be kept in an airtight container at room temperature for 1-2 days, and whipped cream should be refrigerated and used within 1 day. Reheat shortcakes briefly in a warm oven to restore freshness before assembling.

How to Serve

A three-layer round cake with soft yellow sponge layers, each separated by red strawberry jam and white cream fillings. The outside is smoothly coated with white cream. The top is decorated with white cream swirls, fresh strawberry slices placed in the center, and red strawberry jam swirled in circular patterns along the edge. The cake sits on a white plate placed on a white marbled surface, with small white daisy flowers scattered around. A bowl of red strawberries and a vase of white daisies are in the soft-focus background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the shortcake dough ahead of time?

Yes, you can prepare the dough and shape the shortcakes a day in advance. Keep them wrapped in plastic wrap and refrigerated. Bake fresh when ready to serve for best results.

What’s the best way to slice strawberries evenly?

Use a sharp knife and slice the strawberries vertically from the tip to the stem base. For even slices, try to keep a steady, gentle sawing motion rather than pressing down hard.