Homemade Strawberry Shortcake Recipe

Why You’ll Love This Recipe

Homemade Strawberry Shortcake is a classic dessert that highlights fresh, juicy strawberries layered with fluffy whipped cream and tender, buttery shortcakes. It’s a summertime favorite that’s simple, elegant, and absolutely delicious—perfect for picnics, celebrations, or an everyday sweet treat.

ingredients

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

fresh strawberriesgranulated sugarsaltall-purpose flourbaking powdersugarunsalted butterheavy creamvanilla extractegg

directions

Hull and slice the strawberries, then mix them with granulated sugar. Let them macerate for at least 30 minutes to bring out their natural juices.

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a large bowl, whisk together flour, baking powder, sugar, and salt.

Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Stir in the heavy cream and mix just until a soft dough forms—do not overwork.

Turn the dough onto a floured surface, gently pat it to about ¾-inch thick, and cut out rounds using a biscuit cutter.

Place shortcakes on the baking sheet and brush the tops with beaten egg for a golden finish.

Bake for 12-15 minutes or until lightly golden. Cool on a wire rack.

Whip the heavy cream with vanilla extract and a bit of sugar until soft peaks form.

Slice the cooled shortcakes in half, layer with strawberries and whipped cream, then top with the other half and more cream and berries.

Servings and timing

This recipe makes about 6 shortcakes.
Preparation time: 20 minutes
Maceration time: 30 minutes
Baking time: 12-15 minutes
Total time: 1 hour

Variations

Add lemon zest to the dough for a citrusy touch.
Use brown sugar with the strawberries for a richer flavor.
Make mini versions for individual servings at parties.
Try with other berries like blueberries or raspberries.
Top with a scoop of vanilla ice cream for extra indulgence.

storage/reheating

Store shortcakes separately from strawberries and cream in an airtight container at room temperature for up to 2 days.
Refrigerate the strawberries and whipped cream for up to 3 days.
Reheat shortcakes in the oven at 300°F (150°C) for 5-7 minutes to refresh them before assembling.

FAQs

Can I use store-bought whipped cream?
Yes, but freshly whipped cream gives the best texture and flavor.

Do I have to macerate the strawberries?
Macerating enhances their sweetness and creates a natural syrup that’s key to the dish.

Can I freeze the shortcakes?
Yes, freeze them baked and unfilled for up to 2 months. Thaw and reheat before serving.

What kind of cream is best for whipping?
Heavy whipping cream with at least 36% fat content works best.

Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour substitute for the shortcake dough.

Do shortcakes have to be round?
Not at all—cut them into squares or rustic drop shapes if you prefer.

Can I use frozen strawberries?
Fresh is best, but thawed frozen strawberries can work in a pinch. Expect more juice.

Should I sweeten the whipped cream?
A little sugar and vanilla add great flavor, but you can keep it plain if desired.

Is this dessert very sweet?
It has a balanced sweetness from the fruit and cream, not overly sugary.

Can I prepare components ahead?
Yes, you can make everything ahead and assemble just before serving.

Conclusion

Homemade Strawberry Shortcake is a timeless treat that’s as beautiful as it is delicious. With buttery shortcakes, sweet strawberries, and fluffy cream, every bite is a celebration of fresh flavor and comforting texture. Make it once, and it’ll become a go-to dessert for warm days and special moments alike.

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