Classic Strawberry Shortcake Recipe

Picture this: a warm kitchen filled with the sweet, fragrant aroma of freshly baked shortcakes and ripe, juicy strawberries bursting with summer sunshine. The soft, buttery biscuits break open to reveal a pillowy center, ready to embrace luscious berries and clouds of whipped cream. This Classic Strawberry Shortcake Recipe is more than just a dessert—it’s a celebration of freshness and comfort wrapped into one irresistible treat. Whether you’re making it for family, friends, or a quiet moment of indulgence, every bite is a joyous experience.

Why You’ll Love This Classic Strawberry Shortcake Recipe

• Simple and Straightforward: With a total time of 45 minutes, this recipe fits perfectly into your busy day without sacrificing flavor.
• Fresh Ingredients: Uses pantry staples and nature’s sweetest gifts—strawberries and cream—for an authentic taste that’s hard to beat.
• Perfect Family-Friendly Dessert: Fun to make and even more fun to eat, it brings smiles around the table for all ages.
• Beautiful Presentation: Its bright reds and creamy whites create a stunning dish perfect for celebrations or everyday treats.
• Flexible and Customizable: Easy to adapt with your favorite fruits or dairy options to fit your taste and needs.

Why This Classic Strawberry Shortcake Recipe Works

This recipe shines because of a few simple yet powerful techniques. First, the biscuits are made using cold cubed butter worked into the flour until pea-sized pieces remain, which creates tender, flaky layers when baked. The half & half adds just the right amount of moisture for a soft crumb without sogginess. Macerating the strawberries with sugar pulls out their natural juices, turning them into a luscious syrup that perfectly complements the warm biscuits. Lastly, whipping the heavy cream with vanilla and almond extract transforms it into a fluffy, fragrant topping, balancing the sweet and tart elements flawlessly.

Ingredients You’ll Need

These ingredients are humble but essential, coming together to build the perfect classic strawberry shortcake that’s rich, fluffy, and bursting with flavor.

• Strawberries (1 pint): Fresh, hulled, and quartered for sweet, juicy bursts of flavor.
• Granulated sugar (1/3 cup + 3 Tbsp): Sweetens both the fruit and the shortcake dough perfectly.
• All-purpose flour (3 cups): The base for tender, crumbly biscuits.
• Baking powder (4 1/2 tsp): Gives the biscuits a fluffy rise.
• Salt (1 1/2 tsp): Enhances the natural flavors and balances sweetness.
• Half & half or whole milk (1 1/3-1 1/2 cups): Adds creaminess and moisture to the biscuit dough.
• Unsalted butter (6 Tbsp, cold, cubed): Essential for flaky, tender layers in biscuits.
• Raw sugar (optional): Adds a delightful crunch and sparkle on top.
• Heavy whipping cream (1 cup): For the rich, airy whipped topping.
• Vanilla extract (1/2 tsp): Infuses the cream with warmth and depth.
• Almond extract (1/4 tsp, optional): Adds a subtle, nutty aroma that lifts the cream.
• Powdered sugar (2 Tbsp): Sweetens the whipped cream without graininess.

Ingredient Substitutions & Tips

• Half & half/whole milk: You can substitute with any plant-based milk like almond or oat milk for a lighter version, though it may slightly change the biscuit texture.
• Unsalted butter: Salted butter can be used but reduce or omit added salt from the recipe to balance.
• Heavy whipping cream: Coconut cream works as a dairy-free alternative for the whipped topping; just chill it thoroughly before whipping.
• Strawberries: If strawberries aren’t in season, try fresh blueberries or raspberries for a different flavor twist.

How to Make Classic Strawberry Shortcake Recipe

Step 1: Prepare the Oven and Baking Sheet

Preheat your oven to a sizzling 450 degrees and line a large baking sheet with parchment paper for easy clean-up. This high heat is crucial for that golden exterior and tender interior of the shortcakes.

💡 Pro Tip: Let your oven fully reach 450°F before baking to ensure an even rise.

Step 2: Macerate the Strawberries

In a medium bowl, toss the hulled and quartered strawberries with 1/3 cup of granulated sugar. Let them sit for 20 to 30 minutes, stirring occasionally. You’ll notice a beautiful syrup forming, bursting with sweet juices ready to soak into the shortcakes.

💡 Pro Tip: For added depth, lightly mash some of the strawberries to release more juice.

Step 3: Make the Biscuit Dough

Combine the 3 cups of all-purpose flour, 3 tablespoons granulated sugar, baking powder, and salt in a large bowl. Add the cold, cubed butter and use a fork or pastry cutter to work the butter into the flour mixture, aiming for pea-sized butter bits scattered throughout the dry ingredients.

💡 Pro Tip: Keep your butter chilled throughout this step to ensure flaky layers.

Step 4: Add the Liquid

Begin pouring 1 1/3 cups of half & half or whole milk into the flour mixture, stirring gently until just combined. If the dough feels dry or crumbly, add up to 1/6 cup more liquid to achieve a slightly sticky, soft dough.

💡 Pro Tip: Don’t overmix—stir until the dough just holds together for tender biscuits.

Step 5: Shape and Bake the Shortcakes

Use two spoons to scoop the dough onto your prepared baking sheet, making either six large biscuits or twelve smaller ones. If using twelve, bake them on two trays for even heat exposure. Optional: sprinkle raw sugar on top for a sparkling crunch. Pop them into the oven for 15 minutes or until they turn beautifully golden on top.

💡 Pro Tip: Leave a little space between biscuits as they will expand while baking.

Step 6: Whip the Cream

While the biscuits cool for a few minutes, whip the heavy cream with powdered sugar, vanilla extract, and the optional almond extract on medium speed. Whip until you reach stiff peaks—you want the cream fluffy and stable to hold all the fruity goodness.

💡 Pro Tip: Chill your mixing bowl and beaters for extra fluffy whipped cream.

Step 7: Assemble and Serve

Slice each shortcake in half horizontally. Spoon a generous amount of strawberries with their syrup onto the bottom half, followed by a dollop of whipped cream. Top with the second biscuit half. Add a little extra whipped cream on top if you like, and enjoy that perfect bite of sweet, creamy, and tender goodness!

💡 Pro Tip: Serve immediately for the best texture and freshness.

Common Mistakes to Avoid

Learn from these common pitfalls:

• Overmixing the biscuit dough: Can result in tough, dense biscuits instead of light and flaky.
• Using warm butter: Butter must be cold to create flaky layers in the biscuits.
• Skipping the maceration: Without resting, strawberries won’t release their juices, making the dessert less juicy and flavorful.
• Baking at too low a temperature: Won’t give biscuits a proper rise or golden crust.
• Whipping cream too little or too much: Under-whipped cream won’t hold its shape; over-whipped becomes grainy and buttery.
• Assembling too early: If biscuits and fruit sit too long after assembly, biscuits can get soggy.

Delicious Variations to Try

Once you’ve mastered this Classic Strawberry Shortcake Recipe, the possibilities to get creative are endless:

Mixed Berry Shortcake

Substitute strawberries with a medley of raspberries, blueberries, and blackberries for a colorful, tangy twist that’s equally fabulous.

Lemon-Infused Shortcake

Add a teaspoon of lemon zest to the biscuit dough and a splash of lemon juice to the whipped cream for a fresh citrus zing that brightens every bite.

Coconut Cream Shortcake

Swap out heavy cream for chilled coconut cream and add shredded coconut to the biscuit dough for a tropical-inspired dessert.

Peach and Strawberry Shortcake

Combine peeled, sliced peaches with strawberries for a juicy, summery fruit topping that adds a delightful sweetness against the buttery shortcake.

Vanilla Bean Whipped Cream

Use fresh vanilla bean seeds to enhance the whipped cream, adding a rich, aromatic flavor that pairs beautifully with the berries.

Chocolate Drizzle

Drizzle melted dark chocolate over the assembled shortcakes for a decadent touch that elevates this classic treat into something a little extra special.

How to Serve Classic Strawberry Shortcake Recipe

Garnishes

Consider adding fresh mint leaves, a light dusting of powdered sugar, or a few whole strawberries on top to make your shortcakes as beautiful as they are delicious.

Side Dishes

Serve alongside fresh fruit salads, a scoop of vanilla ice cream, or a chilled glass of sparkling lemonade to complement the dessert’s sweetness.

Creative Ways to Present

Try stacking mini shortcakes in individual glass jars for charming single-serve parfaits or create a strawberry shortcake trifle with layers of biscuit cubes, berries, and whipped cream in a large serving bowl.

Make Ahead and Storage

Storing Leftovers

Store any leftover biscuits separately from whipped cream and strawberries in an airtight container at room temperature or the fridge for up to two days to maintain freshness.

Freezing

Shortcake biscuits freeze beautifully—wrap tightly in plastic wrap and freeze for up to one month. Thaw at room temperature and warm briefly in the oven before assembling.

Reheating

Warm biscuits in a preheated 350°F oven for 5-7 minutes until heated through and slightly crisp on the edges, then add fresh strawberries and whipped cream before serving.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh strawberries are best for this recipe to maintain texture and flavor, but if frozen are your only option, thaw and drain them well to avoid excess moisture.

What if I don’t have half & half?

You can substitute with whole milk or a mix of milk and cream. Plant-based milk works but might change biscuit texture slightly.

Is the almond extract necessary?

No, it’s optional but adds a lovely subtle depth to the whipped cream. You can omit it or replace with a little extra vanilla extract if preferred.

Can I make the biscuits gluten-free?

Yes! Use a gluten-free all-purpose flour blend designed for baking, and follow the recipe as usual for delicious results.

How long can I store the whipped cream?

Whipped cream is best fresh but can be stored in the refrigerator in an airtight container for up to 24 hours. Give it a quick whisk before serving if it deflates.

Can I prepare the components ahead of time?

You can macerate the strawberries up to a day ahead and whip the cream shortly before serving. Bake biscuits fresh or freeze ahead for convenience.

What if I want smaller shortcakes?

Simply divide the dough into 12 smaller portions and bake on two sheets for even cooking. Adjust baking time slightly to avoid overbaking.

Can I replace granulated sugar with a different sweetener?

Use fine sugar alternatives like caster sugar or coconut sugar for the strawberries. Avoid liquid sweeteners as they alter moisture balance.

Final Thoughts

This Classic Strawberry Shortcake Recipe is a timeless dessert that brings pure joy with every bite. Its balance of fluffy, buttery biscuits and vibrant, juicy strawberries topped with pillowy whipped cream creates an unforgettable experience—simple yet sublime. Whether you’re treating yourself after a long day or preparing for a special gathering, this recipe embodies love baked right into the crumb.

Have you tried this Classic Strawberry Shortcake Recipe? I’d love to hear how it turned out! Leave a comment below. If you loved this recipe, please share it with friends and family. Happy cooking! 🍓

Classic Strawberry Shortcake Recipe

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Classic Strawberry Shortcake is a timeless dessert featuring tender homemade biscuits layered with sweet macerated strawberries and fluffy whipped cream. Perfectly balanced with a hint of vanilla and optional almond extract in the whipped cream, this recipe delivers a fresh and delightful treat for any occasion.

• Author: Mari
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Strawberries

• 1 pint strawberries, hulled and quartered
• 1/3 cup granulated sugar

Shortcake

• 3 cups all purpose flour
• 3 Tbsp granulated sugar
• 4 1/2 tsp baking powder
• 1 1/2 tsp salt
• 1 1/3 – 1 1/2 cups half & half (or whole milk*)
• 6 Tbsp unsalted butter, cold and cubed
• Raw sugar, optional for topping

Whipped Cream

• 1 cup heavy whipping cream
• 1/2 tsp vanilla extract
• 1/4 tsp almond extract (optional)
• 2 Tbsp powdered sugar

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Instructions

1. Preheat Oven and Prep Baking Sheet: Preheat your oven to 450°F (232°C). Line a large baking sheet with parchment paper and set aside to prepare the shortcakes.
2. Macerate Strawberries: In a medium bowl, combine the hulled and quartered strawberries with 1/3 cup granulated sugar. Stir to coat evenly and let them sit for 20-30 minutes so the berries release their juices and become sweet and syrupy.
3. Mix Dry Ingredients for Shortcake: In a large bowl, whisk together the all-purpose flour, 3 tablespoons granulated sugar, baking powder, and salt until evenly combined.
4. Incorporate Butter: Add the cold, cubed unsalted butter to the dry ingredients. Using a fork or pastry cutter, cut the butter into the flour mixture until it resembles coarse crumbs with pea-sized butter pieces visible. This will help create a flaky texture in the biscuits.
5. Add Liquid: Pour in 1 1/3 cups half & half (or whole milk) and mix gently until just combined. If the dough feels too dry, gradually add up to 1 1/2 cups total to reach the right consistency for scooping.
6. Shape Shortcakes: Using two spoons, scoop the dough onto the prepared baking sheet forming either 6 large biscuits or 12 smaller ones. Keep biscuit sizes consistent for even baking. If making 12, use two baking trays.
7. Optional Topping: Sprinkle a light dusting of raw sugar on top of each biscuit if desired, to add a slight crunch and sweetness to the crust.
8. Bake Shortcakes: Place the biscuits in the oven and bake for about 15 minutes if making 6 large biscuits, or until the tops are lightly golden brown. Remove and let cool slightly on a wire rack.
9. Prepare Whipped Cream: While the biscuits are cooling, whip the heavy cream using a stand mixer or hand mixer on medium speed. When it begins to thicken, add powdered sugar, vanilla extract, and almond extract (if using). Continue to whip until stiff peaks form.
10. Assemble Strawberry Shortcakes: Slice each shortcake biscuit in half horizontally. Layer the bottom half with a generous spoonful of macerated strawberries and then a dollop of whipped cream. Place the top half over the filling and add a bit more whipped cream on top if desired. Serve immediately.

Notes

• You can substitute whole milk for half & half, but the biscuits will be slightly less rich.
• For even flakier biscuits, keep the butter very cold before incorporating.
• If you prefer, add a pinch of cinnamon or lemon zest to the strawberries for extra flavor.
• Whipped cream can be prepared ahead and stored in the refrigerator for up to 4 hours.
• Serve the assembled shortcakes immediately to prevent the biscuits from becoming soggy.