The Best Strawberry Shortcake Recipe – Light & Fluffy!
Nothing says summer like a classic Strawberry Shortcake—flaky, buttery layers of golden shortcake, bursting with juicy strawberries and topped with a cloud of whipped cream. This homemade version is far superior to the store-bought sponge cakes, delivering true old-fashioned flavor and texture.
The secret to the perfect shortcake lies in its tender, biscuit-like layers. With just the right balance of sweetness and a crisp, golden exterior, these shortcakes cradle the fresh strawberry topping beautifully, allowing the juices to soak in without becoming soggy. Every bite is a delightful mix of rich, buttery goodness and bright, fruity freshness.
Whether you’re serving it for a family gathering, a weekend treat, or a nostalgic trip down memory lane, this Strawberry Shortcake is sure to impress. Made with simple, wholesome ingredients, it’s a timeless dessert that’s easy to prepare yet irresistibly indulgent.
Strawberry Shortcake Ingredients
Fresh Strawberries – Juicy, sun-ripened berries provide natural sweetness and a vibrant burst of flavor, creating the perfect fruity contrast to the rich shortcake.
All-Purpose Flour – The foundation of a perfectly tender shortcake, giving structure while maintaining a delicate, biscuit-like texture.
Cold Butter – Essential for creating flaky, golden layers, ensuring every bite is rich, buttery, and melt-in-your-mouth delicious.
Buttermilk – Adds a subtle tang and moisture, working its magic to keep the shortcake tender and perfectly balanced in flavor.
Heavy Cream – Whipped to soft, billowy peaks, this luscious topping ties everything together, adding a luxurious, airy finish to every serving.
Strawberry Shortcake: The Ultimate Guide
Strawberry shortcake is a beloved classic that combines tender, flaky shortcakes with juicy, sweet strawberries and clouds of whipped cream. If you’re looking to master this dessert, here are some expert tips, serving ideas, and answers to common questions to make sure your shortcake turns out perfect every time.
Recipe Tips
1. Use Cold Ingredients for the Best Shortcake Texture
The key to a perfectly flaky and tender shortcake is keeping your butter and buttermilk as cold as possible. Cold butter creates steam pockets as it melts in the oven, leading to those irresistible, layered biscuits. If your kitchen is warm, try freezing your butter for 10 minutes before cutting it into the flour. Additionally, chilling the dough before baking helps the shortcakes hold their shape and rise beautifully.
2. Don’t Overwork the Dough
Handling the dough too much can result in tough shortcakes. After incorporating the wet and dry ingredients, mix just until the dough comes together. When rolling and folding the dough, use a light touch—this technique helps create those signature layers. When cutting the shortcakes, press straight down with the biscuit cutter; twisting can seal the edges and prevent a good rise.
3. Let the Strawberries Macerate for Maximum Flavor
Fresh strawberries are delicious on their own, but allowing them to macerate (sit in sugar for at least 30 minutes) draws out their natural juices, creating a luscious, syrupy topping. If you want an extra burst of flavor, consider adding a splash of balsamic vinegar or a squeeze of fresh lemon juice—it enhances the sweetness and adds depth to the strawberries.
What to Serve with Strawberry Shortcake
1. Vanilla Bean Ice Cream
A scoop of vanilla bean ice cream alongside your shortcake makes for an indulgent treat. The creamy, cold contrast pairs perfectly with the warm, flaky biscuit and juicy berries, creating a dreamy combination of textures and flavors.
2. Fresh Mint or Basil Garnish
Adding fresh herbs like mint or basil brings an aromatic, slightly peppery contrast to the sweetness of the strawberries. A few leaves scattered on top or finely chopped into the whipped cream give the dessert an elegant and refreshing twist.
3. Lemon Curd Drizzle
For an extra zing, drizzle a little lemon curd over the shortcake before serving. The bright citrusy flavor balances the richness of the whipped cream and the buttery shortcake, making each bite more exciting.
Frequently Asked Questions
1. Can I Make the Shortcake Dough Ahead of Time?
Yes! You can prepare and shape the shortcakes, then freeze them unbaked for up to two months. When ready to bake, pop them straight into a hot oven—450°F for the first 5 minutes, then reduce to 400°F and bake until golden.
2. What’s the Best Way to Store Leftover Shortcakes?
Shortcakes are best eaten fresh, but you can store leftovers in an airtight container at room temperature for up to two days. To refresh them, warm them in the oven at 300°F for about 5 minutes.
3. Can I Use Frozen Strawberries Instead of Fresh?
Fresh strawberries are ideal, but you can use frozen berries if necessary. Just thaw them and drain any excess liquid before macerating with sugar. Keep in mind that frozen berries will be softer and release more juice.
4. What If I Don’t Have Buttermilk?
If you don’t have buttermilk, make a quick substitute by adding 1 tablespoon of lemon juice or vinegar to ¾ cup of milk. Let it sit for 5 minutes before using—it will work just as well in your shortcake dough.
With these expert tips, serving suggestions, and troubleshooting advice, you’re now ready to make the most delicious homemade strawberry shortcake. Enjoy every bite!
Strawberry Shortcake Recipe
Ingredients
- For the Strawberry Topping
- 1 batch of Fresh Strawberry Topping*
- For the Shortcake
- 3 cups all-purpose flour measured accurately (spooned and leveled)
- 2 tablespoons baking powder
- 1 teaspoon kosher salt
- 1/3 cup granulated sugar
- 3/4 cup cold butter 1 & 1/2 sticks, cut into small cubes
- 1 large cold egg
- 3/4 cup cold buttermilk**
- 1-2 tablespoons cold buttermilk or ice water as needed
- For the Whipped Cream
- 2 cups heavy cream***
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Fresh Strawberry Topping as directed in its respective recipe. Cover and set aside to thicken. Serve at room temperature or chilled.
- In a large mixing bowl, combine the flour, baking powder, salt, and granulated sugar. Whisk to ensure even distribution of ingredients.
- Incorporate the cubed cold butter into the flour mixture. Using a pastry cutter, blend the butter into the dry ingredients until the texture resembles coarse crumbs, with butter pieces about the size of a pea.
- In a separate bowl, whisk together the cold buttermilk and egg. Gradually pour this mixture into the dry ingredients, stirring with a rubber spatula until a shaggy dough begins to form.
- Lightly flour your hands and knead the dough briefly within the bowl, pressing in any remaining dry flour. If the mixture appears too dry, incorporate an additional tablespoon of cold buttermilk or ice water as needed.
- Transfer the dough to a floured surface. Roll it out into an approximate 9×13-inch rectangle. Fold the dough in half, then in quarters, repeating once more to develop layers. Gently pat and roll the dough into a thickness of about 1 and 1/4 inches.
- Dip a 2.5-inch biscuit cutter in flour and use it to cut out the shortcakes. Press straight down without twisting to ensure optimal rise. Re-roll any scraps as needed.
- Arrange the shortcakes in a buttered cast-iron skillet or a greased 9×9-inch baking dish. Position them snugly, with either slight contact or about 1/2 inch apart, to encourage upward rise during baking.
- If time allows, freeze the pan of shaped shortcakes for 20 minutes. This step enhances the formation of flaky layers when baked. Meanwhile, preheat the oven to 425°F.
- Before baking, brush the tops of the shortcakes with buttermilk or heavy cream for a golden finish. Sprinkle with sugar for a crisp texture.
- Bake at 425°F for approximately 18-22 minutes, or until the tops develop a deep golden hue and the edges are firm. Check for doneness by gently splitting one open—if the interior appears undercooked, return them to the oven. If browning too quickly, tent with foil for the final minutes.
- While the shortcakes bake, prepare the whipped cream by beating the heavy cream, powdered sugar, and vanilla in a large bowl using a stand or hand mixer. Whip on high speed for 2-5 minutes until peaks form and hold their shape. Refrigerate until ready to serve.
- Once baked, assemble the shortcakes while warm. Slice each in half, layering the bottom with strawberry topping and whipped cream. Replace the top half and garnish with additional strawberries and whipped cream.
- Make-Ahead Instructions
- To prepare in advance, shape the shortcakes and freeze them unbaked for up to two months. When ready to bake, place them directly from the freezer into a preheated oven—bake at 450°F for 5 minutes, then reduce to 400°F and continue baking for 15 minutes.
