Name: Strawberry Shortcake
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 4 cups fresh strawberries, hulled and sliced; 1/4 cup granulated sugar; 1 teaspoon lemon juice (optional); 2 cups all-purpose flour; 1/4 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup cold unsalted butter, cubed; 2/3 cup whole milk or buttermilk; 1 large egg, lightly beaten; 1 teaspoon vanilla extract (optional); 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract

Strawberry shortcake is one of those classic desserts I always turn to when I want something simple, fresh, and comforting. I combine sweet, juicy strawberries with tender homemade shortcakes and fluffy whipped cream to create a dessert that feels both rustic and elegant.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the strawberries:

4 cups fresh strawberries, hulled and sliced

¼ cup granulated sugar (adjust to taste)

1 teaspoon lemon juice (optional)

For the shortcakes:

2 cups all-purpose flour

¼ cup granulated sugar

1 tablespoon baking powder

½ teaspoon salt

½ cup cold unsalted butter, cubed

2/3 cup whole milk or buttermilk

1 large egg, lightly beaten

1 teaspoon vanilla extract (optional)

For the whipped cream:

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

Directions

I start by preparing the strawberries. I toss the sliced strawberries with sugar and lemon juice, then let them sit for at least 20 minutes. This step allows the berries to release their juices and create a sweet, flavorful syrup.

To make the shortcakes, I preheat the oven to 425°F (220°C). In a large bowl, I whisk together the flour, sugar, baking powder, and salt. I cut in the cold butter using a pastry cutter or my fingers until the mixture resembles coarse crumbs. Then I stir in the milk, egg, and vanilla just until combined. I avoid overmixing so the shortcakes stay tender.

I drop spoonfuls of dough onto a baking sheet or gently knead and pat the dough into a 1-inch thick round. I bake them for 12–15 minutes until golden brown, then let them cool slightly.

For the whipped cream, I beat the heavy cream, powdered sugar, and vanilla until soft peaks form.

To assemble, I slice the shortcakes in half horizontally. I spoon the strawberries and their juices over the bottom half, add a generous dollop of whipped cream, then place the top half over it. Sometimes I like to add extra strawberries and cream on top for a beautiful finish.

Servings and timing

This recipe makes 6 servings.

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Variations

I sometimes use store-bought biscuits or angel food cake when I want a quicker version. For a flavor twist, I add a splash of balsamic vinegar or a bit of freshly chopped mint to the strawberries. When I need a dairy-free option, I swap in coconut whipped cream or another dairy-free alternative, and it works beautifully.

Storage/Reheating

I prefer to store the components separately for the best texture. I keep the shortcakes in an airtight container at room temperature for up to 2 days. The strawberries go in the refrigerator for up to 3 days, and I store the whipped cream in the refrigerator for up to 24 hours.

When I want to serve leftovers, I gently warm the shortcakes in a 300°F oven for a few minutes before assembling. I avoid microwaving too long so they do not become soggy.

FAQs

Can I make the shortcakes ahead of time?

Yes, I often bake the shortcakes a day in advance and store them in an airtight container. I assemble everything just before serving for the freshest taste.

Can I use frozen strawberries?

I can use frozen strawberries if fresh are not available. I thaw them completely and drain excess liquid before adding sugar.

How do I know when the whipped cream is ready?

I look for soft peaks. When I lift the beaters, the cream should hold its shape but still have a soft curl at the tip.

Can I make this recipe gluten-free?

I substitute a good-quality 1:1 gluten-free flour blend for the all-purpose flour, and I make sure it includes a binding agent like xanthan gum.

What can I use instead of heavy cream?

I sometimes use coconut cream or a dairy-free whipping alternative if I need a non-dairy option.

Conclusion

Strawberry shortcake is a timeless dessert that I love making whenever strawberries are in season. The combination of tender shortcakes, juicy berries, and soft whipped cream never fails to impress. I enjoy how easy it is to prepare, yet how beautiful and satisfying it feels when served. It is a dessert I come back to again and again.

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