Introduction
Nothing says spring quite like a classic strawberry shortcake. This beloved dessert combines tender, buttery shortcake biscuits with sweet, juicy strawberries and billowy whipped cream for a treat that's both elegant and comforting. Whether you're hosting a garden party, celebrating a special occasion, or simply craving something sweet, this easy dessert delivers impressive results without requiring advanced baking skills.
What makes this strawberry shortcake recipe truly special is its focus on wholesome ingredients and simple preparation methods. The shortcakes are made from scratch using real butter, a touch of natural sweetener, and whole ingredients you can feel good about serving. Fresh strawberries macerate in their own juices to create a naturally sweet sauce, while homemade whipped cream adds the perfect creamy finish.
This timeless spring dessert has been gracing tables for generations, and for good reason. It's versatile, crowd-pleasing, and showcases seasonal berries at their absolute best. Let's dive into creating this delicious whipped cream dessert that will have everyone asking for seconds.
Why You'll Love This Recipe
This classic shortcake recipe stands out for several wonderful reasons. First, it's remarkably simple to prepare, requiring just basic baking techniques and readily available ingredients. Unlike complicated layer cakes, strawberry shortcake comes together quickly and doesn't demand precision decorating skills.
The shortcakes themselves are tender and slightly sweet, with a texture that falls beautifully between a biscuit and a cake. They're sturdy enough to hold the juicy berries and cream without becoming soggy, yet tender enough to cut easily with a fork. The natural sweetness of ripe strawberries means you can use less added sugar while still enjoying a satisfyingly sweet dessert.
From a nutritional perspective, this recipe incorporates nutrient-dense ingredients. Strawberries are packed with vitamin C, antioxidants, and fiber, making them one of the healthiest fruits you can enjoy. When you make your shortcakes from scratch, you control exactly what goes into them, avoiding preservatives and artificial ingredients found in store-bought versions.
Ingredients You'll Need
For the Shortcakes:
- 2 cups all-purpose flour (or substitute half with whole wheat pastry flour)
- 1/4 cup coconut sugar or pure cane sugar
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 1/2 cup cold unsalted butter, cubed
- 2/3 cup whole milk or unsweetened almond milk
- 1 large egg
- 1 teaspoon pure vanilla extract
For the Strawberry Topping:
- 2 pounds fresh strawberries, hulled and sliced
- 3 tablespoons honey or maple syrup
- 1 teaspoon fresh lemon juice
For the Whipped Cream:
- 1 1/2 cups heavy cream (or full-fat coconut cream for dairy-free)
- 2 tablespoons pure maple syrup or honey
- 1 teaspoon vanilla extract
Ingredient Notes and Substitutions
Flour: All-purpose flour creates the most traditional texture, but you can substitute up to half with whole wheat pastry flour for added fiber and nutrients. Avoid using regular whole wheat flour, as it can make the shortcakes too dense.
Sweetener: Coconut sugar provides a lower glycemic option with trace minerals, while pure cane sugar offers traditional sweetness. Both work beautifully in this recipe.
Butter: Cold butter is essential for creating flaky, tender shortcakes. The cold fat creates steam pockets during baking, resulting in that perfect texture. For dairy-free options, use cold coconut oil.
Strawberries: Choose ripe, fragrant strawberries at peak season for the best flavor. Organic berries are ideal since strawberries often top the list for pesticide residues.
Heavy Cream: Full-fat cream whips up beautifully and provides richness. For a lighter option, you can use coconut cream chilled overnight, though the flavor will be slightly different.
Step-by-Step Instructions
Preparing the Strawberries
Start by preparing your strawberries first, as they benefit from macerating while you make the shortcakes. Wash and hull the strawberries, then slice them into quarters or halves depending on their size. Place them in a medium bowl and toss with honey and lemon juice. The lemon juice brightens the flavor while the sweetener draws out the natural juices. Set aside at room temperature, stirring occasionally. The strawberries will create their own delicious syrup within 30 minutes.
Making the Shortcakes
Preheat your oven to 425°F and line a baking sheet with parchment paper. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold cubed butter and use a pastry cutter or your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. These butter pieces are key to creating flaky layers.
In a separate small bowl, whisk together the milk, egg, and vanilla extract. Pour this mixture into the flour mixture and stir gently with a fork just until the dough comes together. Don't overmix, as this can lead to tough shortcakes. The dough should be slightly shaggy and just barely combined.
Turn the dough out onto a lightly floured surface and gently pat it into a circle about 3/4 inch thick. Using a biscuit cutter or drinking glass (about 3 inches in diameter), cut out rounds and place them on your prepared baking sheet, spacing them about 2 inches apart. Gather the scraps, pat them out again, and cut more rounds until you've used all the dough. You should get 6 to 8 shortcakes.
Bake for 12 to 15 minutes, until the tops are golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Whipping the Cream
While the shortcakes cool, make your whipped cream. Pour the heavy cream into a chilled mixing bowl and beat with an electric mixer on medium-high speed until soft peaks begin to form. Add the maple syrup and vanilla extract, then continue beating until medium peaks form. Be careful not to overbeat, or you'll end up with butter. The cream should be billowy and hold its shape when you lift the beaters.
Assembling the Dessert
Once the shortcakes have cooled slightly (they can be warm or at room temperature), split each one in half horizontally using a serrated knife. Place the bottom half on a serving plate, spoon a generous amount of macerated strawberries with their juices over it, and add a dollop of whipped cream. Top with the other half of the shortcake, then add more strawberries and another dollop of cream. Serve immediately for the best texture and flavor.
Serving Suggestions
This classic strawberry shortcake is perfect for spring and summer gatherings, from Mother's Day brunches to backyard barbecues. Serve it as the grand finale to a light dinner, or present it as the centerpiece at afternoon tea. The individual portions make it ideal for plated desserts at dinner parties, while the casual assembly works beautifully for family-style serving at picnics.
For an extra special presentation, garnish each serving with fresh mint leaves, which add a pop of color and a refreshing aroma. You can also dust the tops lightly with powdered sugar for an elegant finish. If you're serving a crowd, consider setting up a shortcake bar where guests can assemble their own desserts, choosing how much of each component they'd like.
Pair this whipped cream dessert with hot coffee, iced tea, or sparkling water with lemon for a refreshing contrast to the sweet richness. The combination of textures and temperatures makes each bite interesting and satisfying.
Recipe Variations
Mixed Berry Shortcake: Replace some of the strawberries with blueberries, raspberries, or blackberries for a more complex berry flavor and added antioxidants.
Lemon Shortcakes: Add 1 tablespoon of lemon zest to the shortcake dough for a bright, citrusy twist that complements the berries beautifully.
Whole Grain Version: Use 100% whole wheat pastry flour for a heartier, more nutritious shortcake with a slightly nutty flavor.
Chocolate Drizzle: For chocolate lovers, drizzle melted dark chocolate over the assembled desserts. Dark chocolate adds antioxidants and pairs surprisingly well with strawberries.
Coconut Cream Option: Make this completely dairy-free by using coconut oil in the shortcakes and whipped coconut cream on top. Chill a can of full-fat coconut milk overnight, then whip only the solid cream that rises to the top.
Balsamic Strawberries: Add a teaspoon of balsamic vinegar to the macerating strawberries for a sophisticated flavor that enhances their natural sweetness.
Storage and Make-Ahead Tips
Strawberry shortcake is best enjoyed fresh, but you can prepare components ahead to save time. Bake the shortcakes up to one day in advance and store them in an airtight container at room temperature. Refresh them in a 300°F oven for 5 minutes before serving to restore their texture.
The macerated strawberries can be prepared up to 4 hours ahead and kept at room temperature, or refrigerated for up to 24 hours. If refrigerating, let them come to room temperature before serving for the best flavor.
Whipped cream should be made as close to serving time as possible, as it begins to deflate after an hour or two. If you must make it ahead, you can stabilize it by adding 1 tablespoon of powdered sugar, which helps it hold its structure for several hours in the refrigerator.
Assembled shortcakes don't store well, as the juices from the strawberries will soften the biscuits. If you have leftovers, store the components separately and reassemble just before eating. Leftover shortcakes can be frozen for up to 3 months, wrapped tightly in plastic wrap and placed in a freezer bag.
Nutritional Benefits
This classic shortcake recipe offers more nutritional value than you might expect from a dessert. Strawberries are nutritional powerhouses, providing over 100% of your daily vitamin C needs in just one serving. They're also rich in manganese, folate, and potassium, while their antioxidants, particularly anthocyanins, support heart health and may help reduce inflammation.
By making your shortcakes from scratch, you avoid the trans fats and preservatives found in many commercial versions. Using whole food sweeteners like honey or maple syrup provides trace minerals and a lower glycemic impact compared to refined white sugar.
The dairy in this recipe contributes calcium and vitamin D for bone health, while the eggs in the shortcakes provide high-quality protein and important nutrients like choline. When you choose organic dairy and eggs, you also benefit from higher levels of omega-3 fatty acids.
While this is certainly a treat to be enjoyed in moderation, it's a dessert you can feel good about serving, especially when compared to heavily processed alternatives. The focus on real, recognizable ingredients means you're nourishing your body even as you satisfy your sweet tooth.
Tips for Success
Keep ingredients cold: Cold butter and cold milk are crucial for tender, flaky shortcakes. Some bakers even freeze their butter and grate it into the flour for the flakiest results.
Don't overmix: Mix the dough just until it comes together. Overmixing develops gluten, which makes the shortcakes tough instead of tender.
Use ripe strawberries: The success of this easy dessert depends heavily on the quality of your berries. Choose strawberries that are deep red, fragrant, and at peak ripeness.
Chill your bowl: For the fluffiest whipped cream, chill your mixing bowl and beaters in the freezer for 15 minutes before whipping.
Serve promptly: Assemble the shortcakes just before serving to prevent them from becoming soggy. The contrast between the slightly crisp exterior and tender interior of a fresh shortcake is part of what makes this dessert so special.
Conclusion
This classic strawberry shortcake recipe proves that the simplest desserts are often the most satisfying. With its combination of tender homemade shortcakes, sweet macerated strawberries, and fluffy whipped cream, it's a spring dessert that never goes out of style. The recipe is flexible enough to accommodate dietary preferences and creative variations, while remaining true to the comforting flavors that have made strawberry shortcake a beloved tradition.
Whether you're an experienced baker or just starting your cooking journey, this easy dessert is approachable and forgiving. The wholesome ingredients and straightforward techniques make it a recipe you'll return to again and again throughout strawberry season. So gather your ingredients, invite some friends or family, and enjoy the simple pleasure of homemade strawberry shortcake. It's the perfect way to celebrate spring's sweetest offering.
Classic Strawberry Shortcake Recipe
Fluffy shortcake layered with juicy strawberries and whipped cream for a timeless spring dessert everyone loves.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cubed
- 3/4 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 2 pounds fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (for strawberries)
- 2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, 1/4 cup sugar, baking powder, and salt.
- Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.
- In a small bowl, whisk together 3/4 cup cream, egg, and 1 teaspoon vanilla.
- Pour wet ingredients into dry ingredients and stir until just combined. Do not overmix.
- Turn dough onto a floured surface and pat into a 3/4-inch thick circle. Cut into 8 rounds using a biscuit cutter.
- Place shortcakes on prepared baking sheet and bake for 12-15 minutes until golden brown. Cool completely.
- Meanwhile, combine sliced strawberries with 1/4 cup sugar in a bowl. Refrigerate for 30 minutes to macerate.
- In a chilled bowl, beat 2 cups heavy cream with powdered sugar and 1 teaspoon vanilla until stiff peaks form.
- Split shortcakes in half horizontally. Layer bottom halves with strawberries and whipped cream, then top with remaining shortcake halves.
- Add more strawberries and whipped cream on top. Serve immediately.
Equipment
- Baking sheet
- Parchment paper
- Large mixing bowl
- Small mixing bowl
- Pastry cutter or fork
- Biscuit cutter
- Electric mixer or whisk
- Measuring cups and spoons
Notes
- For best results, use cold butter and do not overmix the dough to ensure fluffy shortcakes.
- Shortcakes can be made a day ahead and stored in an airtight container.
- Macerate strawberries for at least 30 minutes to release their natural juices.
- Whipped cream can be made up to 2 hours ahead and refrigerated.
- Assemble shortcakes just before serving to prevent them from becoming soggy.