Classic Strawberry Shortcake is a delightful dessert that celebrates the freshness of strawberries. This recipe features fluffy shortcakes layered with sweet, juicy strawberries and creamy whipped topping. It’s a perfect treat for summer gatherings or any time you crave something sweet.
why make this recipe
Strawberry Shortcake is loved for its simplicity and delicious flavor. The combination of tender shortcake, fresh strawberries, and whipped cream makes it a favorite among dessert lovers. This recipe is easy to follow and gives you a homemade treat that can impress family and friends. Plus, it uses fresh ingredients, ensuring every bite is as tasty as can be!
how to make Classic Strawberry Shortcake
Ingredients:
- 2 cups of sliced strawberries
- 1/4 cup of granulated sugar
- 2 cups of heavy cream
- 1/2 cup of powdered sugar
- 1 teaspoon of vanilla extract
- 2 cups of all-purpose flour
- 1/4 cup of granulated sugar
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 1/2 cup of unsalted butter (cold, cubed)
- 1/2 cup of milk
Directions:
- In a bowl, mix sliced strawberries with 1/4 cup of sugar and let them sit to release their juices.
- Preheat your oven to 425°F (220°C).
- In another bowl, combine the flour, 1/4 cup of sugar, baking powder, and salt. Cut in the cold butter until the mixture looks like coarse crumbs.
- Stir in the milk until just combined.
- Turn the dough onto a floured surface, knead gently, and roll it out to about 1-inch thick. Cut into rounds and place on a baking sheet.
- Bake for 12-15 minutes until golden.
- While the shortcakes bake, whip the cream with powdered sugar and vanilla until soft peaks form.
- To assemble, slice the shortcakes in half, layer with strawberries and whipped cream, then top with the other half.
how to serve Classic Strawberry Shortcake
Serve Classic Strawberry Shortcake immediately after assembling. Place each shortcake on a plate and garnish with extra whipped cream and strawberries. This dessert is best enjoyed fresh, allowing the flavors to shine.
how to store Classic Strawberry Shortcake
If you have leftover Strawberry Shortcake, store the components separately. Keep the shortcakes in an airtight container at room temperature. Store whipped cream in the fridge, and keep the strawberries in another container. This keeps everything fresh and prevents sogginess.
tips to make Classic Strawberry Shortcake
- Use fresh, ripe strawberries for the best flavor.
- Chill your mixing bowl and beaters before whipping the cream for better results.
- Don’t overmix the dough; mix just until combined to keep the shortcakes tender.
- Feel free to add a little lemon zest to the strawberries for added zing.
variation
You can substitute strawberries with other berries like blueberries or raspberries. Additionally, you can infuse the whipped cream with different flavors such as cocoa powder or almond extract for a twist.
FAQs
1. Can I make the shortcakes ahead of time?
Yes, you can make the shortcakes a day in advance. Store them at room temperature in an airtight container.
2. How do I keep the whipped cream from deflating?
To keep whipped cream from deflating, don’t overwhip it. Also, you can add cornstarch or gelatin to stabilize it if you want to prepare it ahead of time.
3. Can I freeze the shortcakes?
Yes, you can freeze the baked shortcakes. Wrap them tightly in plastic wrap and store in a freezer-safe bag for up to three months. Thaw them before serving.
Classic Strawberry Shortcake
- Total Time: 30 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful dessert featuring fluffy shortcakes layered with fresh strawberries and creamy whipped topping, perfect for summer gatherings.
Ingredients
- 2 cups of sliced strawberries
- 1/4 cup of granulated sugar
- 2 cups of heavy cream
- 1/2 cup of powdered sugar
- 1 teaspoon of vanilla extract
- 2 cups of all-purpose flour
- 1/4 cup of granulated sugar
- 1 tablespoon of baking powder
- 1/2 teaspoon of salt
- 1/2 cup of unsalted butter (cold, cubed)
- 1/2 cup of milk
Instructions
- Mix sliced strawberries with 1/4 cup of sugar and let them sit to release their juices.
- Preheat your oven to 425°F (220°C).
- Combine the flour, 1/4 cup of sugar, baking powder, and salt in a bowl. Cut in the cold butter until the mixture looks like coarse crumbs.
- Stir in the milk until just combined.
- Turn the dough onto a floured surface, knead gently, and roll it out to about 1-inch thick. Cut into rounds and place on a baking sheet.
- Bake for 12-15 minutes until golden.
- Whip the cream with powdered sugar and vanilla until soft peaks form.
- Assemble by slicing the shortcakes in half, layering with strawberries and whipped cream, then topping with the other half.
Notes
Use fresh, ripe strawberries for the best flavor. Chill your mixing bowl and beaters before whipping the cream for better results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: strawberry shortcake, dessert, summer dessert, fresh strawberries, whipped cream
Written by Isabella Baute
Isabella Baute is a food writer and home cook dedicated to making cooking accessible and enjoyable. She focuses on easy-to-follow recipes with everyday ingredients, covering everything from quick weeknight dinners to special occasion desserts.
