Homemade Strawberry Shortcake Recipe

Why You’ll Love This Recipe

Homemade Strawberry Shortcake is a classic dessert that brings together tender, buttery shortcakes, juicy sweet strawberries, and fluffy whipped cream. It’s a nostalgic, crowd-pleasing treat perfect for spring and summer gatherings. With its balance of lightness and sweetness, this dessert feels indulgent without being too heavy.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose floursugarbaking powderbaking sodasaltunsalted butterheavy creamvanilla extractfresh strawberrieslemon juicegranulated sugar (for strawberries)whipping creampowdered sugar

directions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Add heavy cream and vanilla extract to the dry ingredients and stir until just combined.

Turn the dough onto a floured surface and gently pat it into a 1-inch thick circle. Cut out shortcakes using a biscuit cutter.

Place the shortcakes on the baking sheet and bake for 12-15 minutes or until golden brown. Let cool on a wire rack.

While the shortcakes bake, slice the strawberries and mix them with lemon juice and granulated sugar. Let them sit for at least 20 minutes to macerate.

Whip the cream with powdered sugar and a splash of vanilla extract until soft peaks form.

To assemble, slice the shortcakes in half. Spoon strawberries onto the bottom half, add whipped cream, then top with the other half of the shortcake. Finish with more strawberries and cream if desired.

Servings and timing

This recipe yields 6-8 servings.Preparation time: 25 minutesBaking time: 12-15 minutesCooling and assembling time: 20 minutesTotal time: 1 hour

Variations

Use brown sugar or honey to sweeten the strawberries for a richer flavor.

Add a dash of cinnamon or lemon zest to the shortcake dough for extra depth.

Swap strawberries with a mix of berries like blueberries and raspberries.

Make individual shortcake cups using mason jars for easy serving.

storage/reheating

Store the shortcakes separately from the strawberries and cream in airtight containers at room temperature for up to 2 days.Refrigerate strawberries and whipped cream and use within 2-3 days.Reheat shortcakes briefly in the oven at 300°F (150°C) for 5-7 minutes before serving.

FAQs

Can I use store-bought whipped cream?

Yes, but homemade whipped cream offers a fresher, richer taste.

Can I make the shortcakes ahead of time?

Absolutely, bake them a day ahead and store in an airtight container.

Do I have to use heavy cream in the dough?

Heavy cream gives the best texture, but whole milk can be used in a pinch.

Can I freeze the shortcakes?

Yes, freeze them unassembled for up to 2 months. Thaw and reheat before serving.

Can I make these gluten-free?

Yes, use a gluten-free all-purpose flour blend for best results.

Are these good for picnics?

Definitely—just assemble right before eating to keep them fresh.

What’s the best way to macerate strawberries?

Combine them with sugar and a splash of lemon juice, then let sit for 20-30 minutes.

Can I use frozen strawberries?

Fresh is best, but thawed frozen strawberries can work in a pinch.

How do I know when the whipped cream is ready?

Whip until soft peaks form that hold their shape but still have a slight curl.

Can I sweeten the shortcakes?

They’re lightly sweet, but you can add an extra tablespoon of sugar to the dough if preferred.

Conclusion

Homemade Strawberry Shortcake is the ultimate warm-weather dessert—fresh, simple, and bursting with flavor. Whether you’re serving it at a party or indulging in a weekend treat, this recipe delivers classic comfort with every bite.

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