This dessert strikes the perfect balance between rich and light, sweet and tangy. It’s easy to prepare and can be made with homemade or store-bought components, offering flexibility based on your time and preference. With its fresh ingredients and comforting texture, it’s a timeless favorite that everyone will love.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Fresh strawberries
Granulated sugar
All-purpose flour
Baking powder
Salt
Unsalted butter
Milk or cream
Vanilla extract
Whipped cream or heavy cream (for whipping)
Optional: powdered sugar for sweetening the whipped cream
Direction
Prepare the Strawberries: Hull and slice the strawberries. Place them in a bowl, sprinkle with granulated sugar, and let sit for at least 30 minutes to macerate and become juicy.
Make the Shortcake: Preheat the oven to 425°F (220°C). In a mixing bowl, combine flour, baking powder, salt, and sugar. Cut in cold butter until the mixture resembles coarse crumbs. Add milk and vanilla, stirring just until combined.
Bake the Shortcake: Drop the dough onto a baking sheet or press it into a greased 8-inch pan, depending on whether you’re making individual shortcakes or a sheet-style base. Bake for 12–15 minutes, or until golden.
Make the Whipped Cream: Beat cold heavy cream with a bit of vanilla and powdered sugar until soft peaks form.
Assemble: Split the shortcakes or cut squares of the cake. Layer with whipped cream and macerated strawberries. Add another layer if desired, then top with more cream and berries.
Serve immediately for the best texture and flavor.
Servings and timing
This recipe serves 6 to 8 people. Prep time: 20 minutes Bake time: 15 minutes Additional resting time for strawberries: 30 minutes Total time: 1 hour 5 minutes
Variations
Biscuit Style: Use a biscuit dough for a more rustic, crumbly texture.
Pound Cake Base: Replace the shortcake with slices of pound cake for a richer version.
Angel Food Cake: Use angel food cake for a lighter, airier dessert.
Mini Trifles: Assemble the dessert in small jars or cups for individual servings.
Berry Mix: Add blueberries, raspberries, or blackberries for a colorful twist.
Storage/Reheating
Strawberry Shortcake is best served fresh. If storing:
Shortcake: Store in an airtight container at room temperature for up to 2 days or freeze for up to 1 month.
Strawberries: Keep in the refrigerator and use within 1–2 days.
Whipped Cream: Store in the refrigerator for up to 24 hours, but fresh is best.
To assemble ahead, keep components separate and build the dessert just before serving to avoid sogginess.
FAQs
What is strawberry shortcake made of?
Strawberry shortcake typically consists of a cake or biscuit base, sweetened strawberries, and whipped cream.
Can I use store-bought cake or whipped cream?
Yes, using store-bought pound cake or whipped topping can save time and still produce a delicious dessert.
What’s the difference between shortcake and regular cake?
Shortcake is denser and more biscuit-like than regular cake, with a tender, crumbly texture ideal for absorbing fruit juices.
Can I make this dessert ahead of time?
Yes, prepare each component ahead, but assemble just before serving for the best texture.
How do I keep the shortcake from getting soggy?
Only assemble when ready to serve. Store components separately and drain excess strawberry juice if needed.
Can I use frozen strawberries?
Fresh strawberries are best, but thawed frozen berries can work in a pinch. They’ll release more juice, so adjust sugar accordingly.
Is this dessert served warm or cold?
Strawberry shortcake can be served warm or cold. Warm shortcake with cold cream and strawberries offers a nice contrast.
Can I make it dairy-free?
Yes, use plant-based milk and butter alternatives for the shortcake and a dairy-free whipped topping.
What other fruits can I use?
You can substitute or combine strawberries with blueberries, raspberries, peaches, or mangoes.
Can I make this gluten-free?
Absolutely—just use a gluten-free flour blend in the shortcake recipe and check other components for gluten-free certification.
Conclusion
Strawberry Shortcake Dessert is a sweet celebration of simple, fresh ingredients. Whether served at a backyard barbecue or a weekend brunch, its layers of juicy strawberries, soft cake, and whipped cream offer a timeless taste of comfort and elegance. Easy to customize and always crowd-pleasing, it’s a recipe you’ll come back to all season long.
Strawberry Shortcake Dessert is a delightful layered treat that brings together sweet, juicy strawberries, fluffy whipped cream, and tender cake or biscuits. It’s a classic, refreshing dessert perfect for spring and summer occasions.
Author:Catherine
Prep Time:20 minutes
Cook Time:15 minutes
Total Time:1 hour 5 minutes
Yield:6 to 8 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 lb fresh strawberries, hulled and sliced
1/4 cup granulated sugar (for macerating strawberries)
2 cups all-purpose flour
1 tbsp baking powder
1/4 tsp salt
1/4 cup granulated sugar (for shortcake)
1/2 cup unsalted butter, cold and cubed
2/3 cup milk or cream
1 tsp vanilla extract
1 cup heavy whipping cream
2 tbsp powdered sugar (optional, for whipped cream)
1/2 tsp vanilla extract (for whipped cream)
Instructions
In a bowl, mix sliced strawberries with 1/4 cup granulated sugar. Let sit for at least 30 minutes to macerate.
Preheat oven to 425°F (220°C). In a large bowl, whisk together flour, baking powder, salt, and 1/4 cup sugar.
Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
Stir in milk and vanilla extract just until a soft dough forms. Do not overmix.
Drop dough onto a baking sheet to make individual shortcakes or press into a greased 8-inch baking dish.
Bake for 12–15 minutes or until golden brown. Let cool slightly.
Meanwhile, beat the heavy cream with powdered sugar and vanilla until soft peaks form.
To assemble, split shortcakes or cut slices from cake base. Layer with macerated strawberries and whipped cream. Repeat for layers, and top with more cream and strawberries.
Serve immediately for best results.
Notes
Use biscuit dough for a rustic version or pound/angel food cake for variety.Make ahead by preparing components separately and assembling just before serving.Add mixed berries for a colorful twist.To keep the dessert from getting soggy, drain excess strawberry juice before assembling.Shortcakes can be frozen for longer storage and reheated before serving.
