I’m excited to share my Homemade Strawberry Shortcake, which features a clever pantry swap and a quick method that keeps prep simple for summer celebrations.

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I never expected a simple dessert would stop the party but this Recipe Strawberry Shortcake did just that. I wanted something bright and not too fussy, a Summer Strawberry Shortcake that still feels a little fancy.

Imagine tender cake piled with sliced fresh strawberries and clouds of cold heavy whipping cream, and yeah you might think its basic but there are tiny tricks that make it sing, tricks I learned the hard way and still mess up sometimes. If you like bold berry flavor and desserts that make people talk, this one will make you want to bake it again and again.

Ingredients

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Juicy sweet with bright acidity, high in vitamin C and fiber, low calorie.
Pure carbohydrate, adds sweetness and structure, it’s best used sparingly.
Adds tang and brightness, a little cuts sweetness and lifts flavors.
Mostly carbs, gives crumb and bulk, like not much fiber or protein.
Rich in fat, gives tender, flaky texture and deep flavor, calorie dense.
Adds fat for moistness and richness, helps bind and adds mouthfeel.
Whips into airy sweet cream, high fat, dont be shy with it.
Fine sugar for sweetening whipped cream, melts quickly, can be cloying tho.

Ingredient Quantities

1 1/2 to 2 pounds fresh strawberries, hulled and sliced (more if you like)

1/4 to 1/3 cup granulated sugar (for macerating strawberries)

1 tablespoon lemon juice (optional, brightens the berries)

2 cups (250 g) all purpose flour

1/4 cup (50 g) granulated sugar

1 tablespoon baking powder

1/2 teaspoon fine sea salt

1/2 cup (1 stick, 113 g) unsalted butter, very cold, cut into small cubes

2/3 to 3/4 cup (160–180 ml) heavy cream or whole milk

1 large egg

1 teaspoon vanilla extract

1 to 2 tablespoons coarse sugar for sprinkling on tops, optional

1 cup (240 ml) heavy whipping cream, very cold

2 to 3 tablespoons powdered sugar (confectioners sugar)

1 teaspoon vanilla extract (for whipped cream)

pinch of salt (optional, for whipped cream)

How to Make this

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1. Hull and slice 1 1/2 to 2 pounds strawberries, toss with 1/4 to 1/3 cup granulated sugar and 1 tablespoon lemon juice if you want a bright pop, let them sit at room temp at least 30 minutes so they get juicy, stir now and then.

2. Preheat oven to 425F (220C), line a baking sheet or use a silicone mat and chill it briefly, then whisk together 2 cups (250 g) all purpose flour, 1/4 cup (50 g) granulated sugar, 1 tablespoon baking powder and 1/2 teaspoon fine sea salt.

3. Cut 1/2 cup (113 g) very cold unsalted butter into small cubes and work it into the dry mix until pieces are about pea size, or grate frozen butter or pulse in a food processor for a faster hack; keep everything cold so your shortcakes stay flaky.

4. Whisk 2/3 to 3/4 cup (160–180 ml) heavy cream or whole milk with 1 large egg and 1 teaspoon vanilla extract, pour into the flour mixture and stir just until a shaggy dough forms, dont overmix — if it’s too dry add a tablespoon of cream, too wet dust a bit more flour.

5. Turn the dough onto a lightly floured surface, pat to about 1 inch thick, fold it over once or twice for layers, then cut rounds about 2 to 2 1/2 inches across (press straight down don’t twist), gather scraps and re-cut, you should get 6 to 8 shortcakes.

6. Brush the tops with a splash of cream or a little beaten egg for shine and sprinkle 1 to 2 tablespoons coarse sugar on top if you like, bake on the chilled sheet for 12 to 18 minutes until golden and risen, then cool a few minutes on a rack.

7. Put 1 cup (240 ml) very cold heavy whipping cream into a chilled bowl, beat with 2 to 3 tablespoons powdered sugar, 1 teaspoon vanilla extract and a pinch of salt until soft to medium peaks — stop before it gets grainy, its easy to overwhip.

8. To assemble split the warm shortcakes, spoon a generous amount of macerated strawberries and their juices on the bottom, pile on whipped cream, top with the other half and more berries, serve right away for best texture.

9. Tips and hacks: grate frozen butter for quicker mixing, chill your bowl and beaters for fluffier whipped cream, macerate strawberries longer for more sauce, keep components separate if making ahead — shortcakes at room temp, whipped cream chilled, strawberries refrigerated.

Equipment Needed

1. Cutting board and chef’s knife, for hulling and slicing strawberries
2. Large mixing bowl plus a small chilled bowl for the whipped cream
3. Measuring cups and spoons, for flour, sugar, cream, etc.
4. Baking sheet with parchment paper or a silicone baking mat
5. Pastry cutter or food processor, to cut or pulse the cold butter into the flour
6. Box grater, optional for grating frozen butter as a quicker hack
7. Whisk and rubber spatula, for wet ingredients and folding the dough
8. Biscuit cutter or a floured glass about 2 to 2 1/2 inches across
9. Stand mixer or handheld electric mixer, to whip the cream to soft peaks
10. Cooling rack, to let the shortcakes cool before assembling

FAQ

Q: How long should I macerate the strawberries and how much sugar do I use? A: 20 to 30 minutes is plenty for everyday sweetness, use 1/4 to 1/3 cup sugar for 1 1/2 to 2 pounds berries; for extra juice let them sit up to 1 hour in the fridge, add a tablespoon lemon juice if you want a brighter flavor. Dont leave them in too long or they get mushy.

Q: Can I use milk instead of heavy cream in the shortcake dough? A: Yes, whole milk works fine and gives a lighter biscuit, use 2/3 to 3/4 cup like the recipe says; heavy cream makes richer, more tender shortcakes so use cream if you can.

Q: How do I get flaky, tender shortcakes every time? A: Keep the butter very cold, cut it into small cubes and mix just until pea size bits remain, dont overwork the dough, fold gently, chill the dough briefly if it feels warm, and bake hot so the steam puffs the layers.

Q: Any tips for making the whipped cream so it holds up? A: Use very cold heavy cream and a chilled bowl, whip to soft peaks then add 2 to 3 tablespoons powdered sugar, 1 teaspoon vanilla and a pinch of salt; for longer hold chill the bowl and beaters or fold in a tablespoon of mascarpone or a pinch of unflavored gelatin if needed.

Q: Can I make parts of this ahead or freeze anything? A: Yes, you can freeze unbaked or baked shortcakes wrapped well, strawberries are best macerated right before serving, whipped cream doesnt freeze well so make it the same day, assemble just before serving for best texture.

Q: How many shortcakes does this recipe make and how long do they bake? A: It makes about 8 to 10 shortcakes depending on size, bake about 15 to 18 minutes in a 425 F oven until golden on top; larger biscuits take a few more minutes so check for color not just time.

The Best Strawberry Shortcake You’ll Ever Make! Recipe Substitutions and Variations

Strawberries: raspberries or blackberries (use same amount; they get a little tart so cut back on macerating sugar if you like it less sweet), sliced peaches or nectarines in season (1 to 1 swap, macerate same way), frozen berries, thawed and drained (they’ll be juicier so toss gently and maybe drain some juice).
All purpose flour: pastry flour for a more tender, biscuit like crumb (swap 1 to 1), 1-to-1 gluten free baking blend with xanthan gum if you need gluten free (use same volume), or use half whole wheat pastry flour and half AP for nuttier flavor but add a splash more liquid if dough seems dry.
Unsalted butter: salted butter (use same amount, skip or cut added salt), cold coconut oil solids (1 to 1, gives a faint coconut note), or vegetable shortening (1 to 1 for extra flakiness but less buttery flavor).
Heavy cream (for dough or whipped topping): for the dough use whole milk plus 2 tablespoons melted butter per 2/3 cup to mimic richness, or buttermilk (swap 1 to 1 for a tangy, tender shortcake; if you use a lot of acid consider a pinch of baking soda), for whipping use chilled coconut cream (refrigerate a can overnight, scoop solids and whip) or mascarpone thinned with a dash of milk for a rich, stabilized topping.

Pro Tips

1) Keep everything cold. Grate frozen butter or pulse it quick in the processor if you can, and handle the dough as little as possible. Cold butter gives the flaky lift you want, and overworking the dough will make the shortcakes dense and tough.

2) Macerate the strawberries longer if you want more juice and flavor, add a little lemon for brightness, and save all the syrup. If you’re making ahead refrigerate the berries, but don’t dump the juices or you’ll lose that saucy topping.

3) Chill your bowl and beaters for the whipped cream and stop at soft to medium peaks, not stiff. A pinch of salt amps the flavor, and if you accidentally overbeat it, stir in a tablespoon of cold cream and whip just a few seconds to loosen it up.

4) Don’t assemble until the last minute. Keep shortcakes at room temp in a loose covered container, whipped cream chilled, and berries refrigerated. Rewarm shortcakes briefly in a low oven or toaster oven if you want them warm, then build them right before serving so nothing gets soggy.

The Best Strawberry Shortcake You'll Ever Make! Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I’m excited to share my Homemade Strawberry Shortcake, which features a clever pantry swap and a quick method that keeps prep simple for summer celebrations.

Servings

servings

Calories

514

kcal

Equipment: 1. Cutting board and chef’s knife, for hulling and slicing strawberries
2. Large mixing bowl plus a small chilled bowl for the whipped cream
3. Measuring cups and spoons, for flour, sugar, cream, etc.
4. Baking sheet with parchment paper or a silicone baking mat
5. Pastry cutter or food processor, to cut or pulse the cold butter into the flour
6. Box grater, optional for grating frozen butter as a quicker hack
7. Whisk and rubber spatula, for wet ingredients and folding the dough
8. Biscuit cutter or a floured glass about 2 to 2 1/2 inches across
9. Stand mixer or handheld electric mixer, to whip the cream to soft peaks
10. Cooling rack, to let the shortcakes cool before assembling

Ingredients

1 1/2 to 2 pounds fresh strawberries, hulled and sliced (more if you like)
1/4 to 1/3 cup granulated sugar (for macerating strawberries)
1 tablespoon lemon juice (optional, brightens the berries)
2 cups (250 g) all purpose flour
1/4 cup (50 g) granulated sugar
1 tablespoon baking powder
1/2 teaspoon fine sea salt
1/2 cup (1 stick, 113 g) unsalted butter, very cold, cut into small cubes
2/3 to 3/4 cup (160–180 ml) heavy cream or whole milk
1 large egg
1 teaspoon vanilla extract
1 to 2 tablespoons coarse sugar for sprinkling on tops, optional
1 cup (240 ml) heavy whipping cream, very cold
2 to 3 tablespoons powdered sugar (confectioners sugar)
1 teaspoon vanilla extract (for whipped cream)
pinch of salt (optional, for whipped cream)

Directions

Hull and slice 1 1/2 to 2 pounds strawberries, toss with 1/4 to 1/3 cup granulated sugar and 1 tablespoon lemon juice if you want a bright pop, let them sit at room temp at least 30 minutes so they get juicy, stir now and then.
Preheat oven to 425F (220C), line a baking sheet or use a silicone mat and chill it briefly, then whisk together 2 cups (250 g) all purpose flour, 1/4 cup (50 g) granulated sugar, 1 tablespoon baking powder and 1/2 teaspoon fine sea salt.
Cut 1/2 cup (113 g) very cold unsalted butter into small cubes and work it into the dry mix until pieces are about pea size, or grate frozen butter or pulse in a food processor for a faster hack; keep everything cold so your shortcakes stay flaky.
Whisk 2/3 to 3/4 cup (160–180 ml) heavy cream or whole milk with 1 large egg and 1 teaspoon vanilla extract, pour into the flour mixture and stir just until a shaggy dough forms, dont overmix — if it's too dry add a tablespoon of cream, too wet dust a bit more flour.
Turn the dough onto a lightly floured surface, pat to about 1 inch thick, fold it over once or twice for layers, then cut rounds about 2 to 2 1/2 inches across (press straight down don't twist), gather scraps and re-cut, you should get 6 to 8 shortcakes.
Brush the tops with a splash of cream or a little beaten egg for shine and sprinkle 1 to 2 tablespoons coarse sugar on top if you like, bake on the chilled sheet for 12 to 18 minutes until golden and risen, then cool a few minutes on a rack.
Put 1 cup (240 ml) very cold heavy whipping cream into a chilled bowl, beat with 2 to 3 tablespoons powdered sugar, 1 teaspoon vanilla extract and a pinch of salt until soft to medium peaks — stop before it gets grainy, its easy to overwhip.
To assemble split the warm shortcakes, spoon a generous amount of macerated strawberries and their juices on the bottom, pile on whipped cream, top with the other half and more berries, serve right away for best texture.
Tips and hacks: grate frozen butter for quicker mixing, chill your bowl and beaters for fluffier whipped cream, macerate strawberries longer for more sauce, keep components separate if making ahead — shortcakes at room temp, whipped cream chilled, strawberries refrigerated.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.