Strawberry shortcake recipe is a classic dessert that combines sweet, ripe strawberries, fluffy biscuits or cake, and a dollop of whipped cream. This simple, yet delightful treat is perfect for any occasion, from casual summer picnics to special celebrations. The balance of fresh fruit, soft texture, and creamy topping creates a refreshing and satisfying dessert loved by many.
Strawberry shortcake is made by layering fresh strawberries, sugar, and cream with a soft, biscuit-like base or sponge cake. The recipe is often topped with whipped cream, adding a smooth and rich finish. This easy-to-make dessert is especially popular during strawberry season and is known for its light, sweet flavor.
Why You’ll Love the Strawberry Shortcake Recipe
Deliciously Sweet and Refreshing: Strawberry shortcake is the perfect dessert for a hot summer day. The sweetness of ripe strawberries and light, fluffy cake creates a refreshing treat.
Easy to Make: This recipe is simple to follow and quick to prepare. You don’t need advanced cooking skills to create this tasty dessert, making it great for beginners.
Packed with Fresh Ingredients: Using fresh strawberries adds natural flavor and vitamins. This dessert is not just delicious, but also a healthier option than other sugary treats.
Ingredients for a Strawberry Shortcake Recipe
To make a delicious strawberry shortcake, you’ll need the following ingredients:
- All-purpose flour: This is the main dry ingredient. It gives the cake its structure.
- Sugar: Adds sweetness to the shortcake. You can adjust the amount based on your sweetness preference.
- Baking powder: Helps the cake rise and become fluffy.
- Salt: A pinch of salt balances the sweetness of the cake.
- Butter: Adds richness and moisture to the shortcake. Use cold butter for the best texture.
- Vanilla extract: Enhances the flavor of the cake and complements the strawberries.
- Strawberries: Fresh, ripe strawberries are key for the topping. They add sweetness and a juicy, fruity flavor.
- Heavy cream: Used to make fresh whipped cream. It gives the shortcake its signature creamy topping.
How to Make a Strawberry Shortcake Recipe
Ingredients
Here’s what you’ll need for the classic strawberry shortcake:
- 2 cups all-purpose flour
- 1/4 cup sugar (plus extra for sprinkling)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, cold and cubed
- 2/3 cup heavy cream (for the dough)
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons sugar (for strawberries)
- 1 cup heavy cream, chilled (for whipped cream)
- 1 tablespoon powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
Directions
Here’s how to make the perfect strawberry shortcake step-by-step:
- Prepare the strawberries: Toss the sliced strawberries with 2 tablespoons of sugar in a bowl. Let them sit for at least 30 minutes to release their juices.
- Preheat the oven: Set your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Make the shortcake dough: In a mixing bowl, combine the flour, sugar, baking powder, and salt. Add the cold butter and mix with a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add cream and vanilla: Pour in the heavy cream and vanilla extract. Stir until just combined.
- Shape the dough: Turn it onto a lightly floured surface and knead it a few times. Pat it into a 1-inch thick circle. Use a round cutter or a glass to cut out shortcakes.
- Bake: Place the shortcakes on the prepared baking sheet. Sprinkle a little sugar on top. Bake for 15-20 minutes, or until golden brown.
- Whip the cream: In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Assemble: Cut the shortcakes in half. Spoon the strawberries onto the bottom half, followed by a dollop of whipped cream. Top with the other half of the shortcake and more whipped cream. Serve immediately.
Strawberry Shortcake Recipe Variation
While the traditional strawberry shortcake is made with biscuit-like shortcakes, there are several variations to suit different tastes:
- Angel Food Cake Variation: Replace the shortcake with angel food cake for a lighter dessert. Its airy texture pairs wonderfully with the juicy strawberries and whipped cream.
- Chocolate Shortcake: If you’re a chocolate lover, swap out the traditional shortcake for a rich chocolate cake. The combination of chocolate and strawberries is a delicious twist on the classic recipe.
- Gluten-Free Strawberry Shortcake: For those with gluten sensitivities, substitute the flour with a gluten-free blend. This variation still gives the cake a light and fluffy texture without the gluten.
- Vegan Strawberry Shortcake: Replace the butter and dairy cream with vegan alternatives such as coconut and plant-based butter. This variation caters to vegan diets while still being as delicious as the traditional version.
How to Serve Strawberry Shortcake Recipe
Strawberry shortcake is best served immediately after assembling to maintain its fresh and light texture. Here’s how to serve it for the most delightful experience:
- Layered Style: Stack the shortcake base, strawberries, and whipped cream in layers for a visually appealing dessert. Top with extra strawberries and a sprig of mint for added freshness.
- Individual Servings: For single servings, serve in small bowls or glasses. This makes it easy for guests to enjoy and adds a touch of elegance.
- As a Parfait: To present a more sophisticated version, layer the shortcake, strawberries, and whipped cream in a glass to create a parfait. This is perfect for a more formal event or when you want a refined look.
Storage Tips
Strawberry shortcake is best when fresh, but if you have leftovers, here are some storage tips:
- For the Shortcake: Store the biscuits in an airtight container at room temperature for 2-3 days. If you want to keep them fresh longer, freeze them and thaw them before serving.
- For the Strawberries, please keep them in a separate container in the fridge. They will stay fresh for about 2-3 days. Wash them only before using them, as washing can cause them to spoil faster.
- For Whipped Cream: Whipped cream is best used within a day but can be stored in the fridge for up to 24 hours. If it begins to separate, whip it again to restore its fluffy texture.
FAQs About Strawberry Shortcake Recipe
Can I use frozen strawberries for strawberry shortcake?
Yes, frozen strawberries can be used, but they should be thawed and drained before being added to the shortcake. Fresh strawberries are recommended for the best texture and flavor.
How can I make the shortcake biscuits soft?
Do not overmix the dough to make soft biscuits and use cold butter. This helps achieve a tender and fluffy texture.
Can I substitute the heavy cream in the recipe?
For a lighter option, you can substitute heavy cream with whipped coconut cream or Greek yogurt. However, this will slightly change the taste and texture.
How can I make the shortcake less sweet?
You can reduce the amount of sugar in both the biscuit and whipped cream portions. Taste as you go to adjust the sweetness to your preference.
Strawberry Shortcake Recipe
Equipment
- Mixing Bowls
- Hand or Stand Mixer
- Measuring Cups and Spoons
- Baking Sheet
- Parchment Paper
- Knife or Paring Knife
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1/2 tbsp salt
- 6 tbsp unsalted butter
- 2/3 cup heavy cream
- 1 tbsp vanilla extract
- 2 cups fresh strawberries
- 1 cup heavy cream
- 1 tbsp powdered sugar
Instructions
- Prepare the strawberries: In a bowl, toss the sliced strawberries with 2 tablespoons of sugar. Let them sit for at least 30 minutes to release their juices.
- Preheat the oven: Set your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Make the shortcake dough: In a mixing bowl, combine the flour, sugar, baking powder, and salt. Add the cold butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.
- Add cream and vanilla: Pour in the heavy cream and vanilla extract. Stir until just combined.
- Shape the dough: Turn the dough onto a lightly floured surface and knead it a few times. Pat it into a 1-inch thick circle. Use a round cutter or a glass to cut out shortcakes.
- Bake: Place the shortcakes on the prepared baking sheet. Sprinkle a little sugar on top. Bake for 15-20 minutes, or until golden brown.
- Whip the cream: In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Assemble: Cut the shortcakes in half. Spoon the strawberries onto the bottom half, followed by a dollop of whipped cream. Top with the other half of the shortcake and more whipped cream. Serve immediately.
