Strawberry Shortcake
A bowl of macerating strawberries, a warm shortcake split in half, and a pillowy cloud of whipped cream — this strawberry shortcake is the kind of dessert that feels like sunshine on a plate. I make it when strawberries are at their peak: simple, fast, and wildly crowd-pleasing. If you love strawberry-forward baking, you might also enjoy a loaf of glazed strawberry bread while the shortcakes are cooling.
Why you’ll love this dish
Strawberry shortcake is a timeless summer classic: bright fruit, tender biscuits, and lightly sweet whipped cream. It’s quick enough for a last-minute dessert yet fancy enough for brunch or a backyard celebration. The shortcakes are tender and slightly crumbly, so they soak up the strawberry syrup without going soggy. Kids adore assembling their own, and guests rarely leave a crumb.
“Simple, fast, and unforgettable — this shortcake became my go-to for every summer gathering.” — a satisfied home baker
If you want a lighter snack with the same fruit-forward spirit, try these no-bake strawberry cheesecake protein balls as a grab-and-go alternative.
Step-by-step overview
This recipe is straightforward and breaks down into three parts:
- Macerate the strawberries so they release a glossy, fragrant syrup.
- Make a biscuit-style shortcake from cold butter and quick-rising leavener.
- Whip cream, split warm shortcakes, layer with berries and cream, and serve immediately.
You’ll finish in about 45 minutes from start to finish, with most of that time passive while the strawberries macerate and the shortcakes bake.
What you’ll need
- 1 pint strawberries, hulled and quartered
- 1/3 cup granulated sugar (for macerating strawberries)
- 3 cups all-purpose flour
- 3 tablespoons granulated sugar (in the dough)
- 4 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
- 1 1/3 to 1 1/2 cups half & half or whole milk (start with 1 1/3 cups)
- 6 tablespoons unsalted butter, cold and cubed
- Raw sugar (optional, for topping)
- 1 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 2 tablespoons powdered sugar
Substitutions and notes: use whole milk if you don’t have half & half (the shortcakes will be slightly less rich). For a dairy-free version, try a nondairy cream and milk substitute and a vegan butter, though texture will vary. For a complementary dessert note, leftover strawberries pair beautifully with a strawberry banana pudding dream for layered dessert nights.
Step-by-step instructions
- Preheat the oven to 450°F. Line a large baking sheet with parchment paper.
- Toss the quartered strawberries with 1/3 cup granulated sugar in a medium bowl. Let them sit 20–30 minutes to macerate and release juices. Stir once or twice.
- In a large bowl, whisk together 3 cups flour, 3 tablespoons sugar, 4 1/2 teaspoons baking powder, and 1 1/2 teaspoons salt.
- Add the cold, cubed butter. Use a pastry cutter or your fingers to work the butter into the flour until the mixture looks like coarse crumbs with pea-sized pieces of butter. These pockets melt during baking and make tender layers.
- Pour in 1 1/3 cups half & half and stir until a shaggy dough forms. If it feels dry, add up to 2 tablespoons more (up to 1 1/2 cups total). Don’t overmix.
- Turn the dough onto a lightly floured surface. Pat it to about 1-inch thickness. Use a 2.5–3 inch round cutter to cut rounds. Press straight down—don’t twist the cutter. Place rounds 1 inch apart on the prepared sheet.
- Brush the tops with a little extra half & half or milk. Sprinkle raw sugar on top if you like a crunchy finish.
- Bake 12–15 minutes, until the tops are golden and a toothpick comes out clean. Remove to a rack and let cool slightly.
- Chill a mixing bowl and whisk or beaters for the whipped cream (cold equipment whips faster). Combine 1 cup heavy cream, 2 tablespoons powdered sugar, 1/2 teaspoon vanilla, and 1/4 teaspoon almond extract if using. Whip to soft peaks.
- To assemble, split warm shortcakes in half. Spoon macerated strawberries and some syrup onto the bottom half. Add a generous dollop of whipped cream and top with the other shortcake half. Serve right away.
A fun use for extra berries and syrup is to fold them into dough for strawberry cheesecake cookies or to spoon over ice cream.
Best ways to enjoy it
Serve shortcake warm for the best texture. Plate one per person, spooning extra berry syrup over the top for show. Pair with:
- A light sparkling rosé or Prosecco for adults.
- Fresh mint leaves for color and aroma.
- Vanilla ice cream instead of whipped cream for a richer finish.
This dessert works for brunch, afternoon tea, or summer BBQs.
Storage and reheating tips
Shortcakes are best eaten the day they’re made. To save extras:
- Store baked but unfilled shortcakes in an airtight container at room temperature up to 2 days. Reheat in a 300°F oven 5–7 minutes to refresh.
- Assembled shortcakes with whipped cream should be eaten immediately. If you must store, keep components separate: berries in a sealed container in the fridge (up to 48 hours), whipped cream in the fridge up to 24 hours, and shortcakes wrapped at room temperature.
- Freeze unbaked dough rounds or fully baked shortcakes wrapped tightly for up to 2 months. Thaw, reheat briefly, then assemble.
Follow safe food handling: keep whipped cream chilled and discard if left at room temperature more than two hours.
Pro chef tips
- Keep the butter cold and cut it into pea-sized pieces. Warm butter ruins the flaky texture.
- Don’t overwork the dough—stop when it just holds together. Overmixing = dense biscuits.
- For extra flavor, zest a little lemon into the strawberries before macerating. The acid brightens the fruit.
- Use a light hand with sugar in the dough; the berries and cream supply plenty of sweetness.
- If you don’t have a round cutter, use a glass rim and press straight down without twisting.
Creative twists
- Shortcakes made with biscuits flavored by lemon zest or ground cardamom bring a subtle aromatic lift.
- Swap half the all-purpose flour for pastry flour for an even more tender crumb.
- Try macerating mixed berries (strawberries with blueberries or raspberries).
- For a breakfast spin, serve with Greek yogurt instead of whipped cream and sprinkle toasted almonds.
- If you’re in the mood for a hybrid treat, transform leftovers into mini shortcake parfaits layered in glasses.
If you love reimagining strawberry desserts, these strawberry cinnamon rolls offer another festive way to use strawberries.
Common questions
Q: Can I make the shortcake dough ahead of time?
A: Yes. You can mix the dry ingredients and cut in the butter, then store that mixture in the fridge for up to 24 hours before adding the liquid. Alternatively, shape rounds and freeze them on a sheet pan, then transfer to a bag for up to 2 months. Bake from frozen with a few extra minutes in the oven.
Q: How do I keep whipped cream from deflating?
A: Chill the bowl and beaters, use cold cream, and whip to soft peaks. Stop when peaks hold but still have a little sheen. Stabilize with 1 teaspoon of cornstarch or 1 tablespoon of mascarpone if you need it to hold longer.
Q: Can I use frozen strawberries?
A: Fresh are best because they hold texture and release a bright syrup. If using frozen, thaw fully and drain excess liquid before adding the macerating sugar; frozen berries will be much softer and more watery.
Q: What’s the best way to slice shortcakes without crushing them?
A: Use a serrated knife and saw gently along the side instead of pressing down. Warm shortcakes split more cleanly.
Q: Is there a gluten-free option?
A: Yes. Use a 1:1 gluten-free baking flour that contains xanthan gum, and handle the dough gently. Texture may be slightly different but still delicious.
Strawberry Shortcake
Ingredients
Method
- Preheat the oven to 450°F. Line a large baking sheet with parchment paper.
- Toss the quartered strawberries with 1/3 cup granulated sugar in a medium bowl. Let them sit for 20–30 minutes to macerate and release juices. Stir once or twice.
- In a large bowl, whisk together 3 cups flour, 3 tablespoons sugar, 4 1/2 teaspoons baking powder, and 1 1/2 teaspoons salt.
- Add the cold, cubed butter. Use a pastry cutter or your fingers to work the butter into the flour until the mixture looks like coarse crumbs with pea-sized pieces of butter.
- Pour in 1 1/3 cups half & half and stir until a shaggy dough forms. Add up to 2 tablespoons more if it feels dry (up to 1 1/2 cups total). Don’t overmix.
- Turn the dough onto a lightly floured surface. Pat it to about 1-inch thickness. Use a 2.5–3 inch round cutter to cut rounds. Place rounds 1 inch apart on the prepared sheet.
- Brush the tops with a little extra half & half or milk. Sprinkle raw sugar on top if you like a crunchy finish.
- Bake for 12–15 minutes, until the tops are golden and a toothpick comes out clean. Remove to a rack and let cool slightly.
- Chill a mixing bowl and whisk or beaters. Combine 1 cup heavy cream, 2 tablespoons powdered sugar, 1/2 teaspoon vanilla, and 1/4 teaspoon almond extract if using. Whip to soft peaks.
- Split warm shortcakes in half. Spoon macerated strawberries and some syrup onto the bottom half. Add a generous dollop of whipped cream and top with the other shortcake half. Serve right away.
