Strawberry shortcake is a timeless dessert that combines sweet, juicy strawberries, tender buttery shortcakes, and fluffy whipped cream. It’s simple to make yet tastes so fresh and indulgent, making it perfect for any occasion.
Whether it’s a summer gathering, a holiday treat, or just a dessert to brighten your day, strawberry shortcake always hits the spot. The contrast of textures and flavors—soft cream, crumbly shortcake, and fresh berries—creates a dessert that’s light, refreshing, and satisfying. With a few basic ingredients, you can whip up this classic dessert in no time.
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Why This Recipe Works
This recipe works because it highlights the natural sweetness and flavor of fresh strawberries. Macerating the berries with sugar enhances their juiciness, creating a syrupy topping that soaks into the shortcakes. The shortcakes themselves are made with cold butter and minimal mixing, ensuring they’re tender and flaky. Combined with fresh whipped cream, this dessert is perfectly balanced—rich without being heavy.
Another reason to love this recipe is its versatility. It’s easy to adjust to suit your taste by adding vanilla or lemon zest to the shortcakes or swapping the whipped cream with ice cream. The components can also be made ahead of time, making it convenient for entertaining. Whether served individually or as a shared dessert, strawberry shortcake is a foolproof recipe that always impresses.
Ingredients
Fresh Strawberries:The star of the dish, providing sweetness and color. Substitute with other berries like raspberries or peaches for a twist.
All-Purpose Flour:Used to make the shortcake base. You can substitute with whole wheat flour or gluten-free flour for dietary preferences.
Heavy Whipping Cream:Makes the whipped topping light and fluffy. Substitute with coconut cream or store-bought whipped topping for convenience.
Sugar:Sweetens both the strawberries and the shortcake. Substitute with honey, maple syrup, or a sugar alternative.
Butter (cold):Adds richness and flakiness to the shortcake. Substitute with margarine or a plant-based butter for a dairy-free option.
Tips
- Use cold butter to achieve a flaky, tender shortcake.
- Macerate the strawberries with sugar for at least 10 minutes to bring out their natural juices.
- Don’t overmix the dough to keep the shortcakes light and fluffy.
- Chill the whipped cream bowl and beaters before whipping for better results.
- Assemble the shortcakes just before serving to prevent them from becoming soggy.
How to Serve
Strawberry shortcake is a classic dessert that’s perfect for summer gatherings, holidays, or any special occasion. The combination of buttery shortcake, juicy strawberries, and fluffy whipped cream is simple yet indulgent. It’s light, refreshing, and just the right amount of sweet to end a meal on a high note.
- Serve as individual shortcakes with a generous layer of strawberries and whipped cream.
- Add a drizzle of chocolate syrup or a sprinkle of powdered sugar for an extra touch.
- Pair with a scoop of vanilla ice cream for a more decadent dessert.
Similar Recipes
Strawberry Cream Cheese Muffins
Instant Pot Strawberry Cobbler
Strawberry Shortcake
Ingredients
- 2 cups fresh strawberries hulled and sliced
- ¼ cup sugar for strawberries
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¼ cup sugar for shortcake
- ½ cup cold butter cubed
- ⅔ cup milk
- 1 cup heavy whipping cream
- 2 tablespoon powdered sugar for whipped cream
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a bowl, mix sliced strawberries with ¼ cup sugar and set aside to macerate.
- In another bowl, combine flour, baking powder, salt, and ¼ cup sugar. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Stir in the milk until the dough comes together. Drop spoonfuls of dough onto the baking sheet to form 6 shortcakes.
- Bake for 15-20 minutes, or until the shortcakes are golden brown. Let them cool.
- In a chilled bowl, beat the heavy whipping cream with powdered sugar until soft peaks form.
- To assemble, slice the shortcakes in half, layer the bottom half with strawberries and whipped cream, then place the top half on and add more strawberries and cream.
- Serve immediately and enjoy!
Nutrition
Notes
• Macerate the strawberries with sugar for at least 10 minutes to bring out their natural juices.
• Don’t overmix the dough to keep the shortcakes light and fluffy.
• Chill the whipped cream bowl and beaters before whipping for better results.
• Assemble the shortcakes just before serving to prevent them from becoming soggy.
moist and yummy.