Classic Strawberry Shortcake Recipe

Strawberry Shortcake is the ultimate summer dessert—light, airy, and bursting with sweet, juicy strawberries. This homemade version features a tender, buttery shortcake layered with fresh macerated strawberries, fluffy whipped cream, and a luscious strawberry drizzle. Perfect for warm-weather gatherings, family celebrations, or a simple treat to satisfy your sweet tooth.

Why You’ll Love This Recipe

• Simple & Elegant – A classic dessert that looks and tastes impressive but is easy to make.
• Fresh & Fruity – Juicy strawberries add a naturally sweet and refreshing flavor.
• Perfectly Balanced – A buttery shortcake, light whipped cream, and a touch of sweetness from the strawberry drizzle.
• Great for Any Occasion – Ideal for summer parties, afternoon tea, or as a light dessert.
• Make-Ahead Friendly – Prepare components in advance for quick assembly when serving.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Shortcake:

• 1 ½ cups all-purpose flour
• ½ cup granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¼ cup cold butter, cut into pieces
• ½ cup milk
• 1 egg
• 1 teaspoon vanilla extract

For the Filling & Topping:

• 2 cups fresh strawberries, sliced
• ¼ cup granulated sugar (for macerating the berries)
• 1 cup heavy whipping cream
• 2 tablespoons confectioners’ sugar
• ½ teaspoon vanilla extract

For the Strawberry Drizzle:

• ½ cup strawberry preserves
• 2 tablespoons water

Directions

1. Bake the Shortcake:

1. Preheat the oven to 400°F (200°C) and grease an 8-inch cake pan.
2. In a large bowl, mix the flour, sugar, baking powder, and salt.
3. Cut in the cold butter using a pastry cutter or fork until the mixture becomes crumbly.
4. In a separate bowl, whisk together the milk, egg, and vanilla extract.
5. Gradually add the wet ingredients to the dry ingredients, stirring just until combined.
6. Spread the batter evenly in the prepared cake pan.
7. Bake for 18-20 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
8. Let the cake cool on a wire rack before slicing.

2. Prepare the Strawberries & Whipped Cream:

1. In a bowl, toss the sliced strawberries with sugar and let them sit for 30 minutes to release their juices.
2. In another bowl, beat the whipping cream, confectioners’ sugar, and vanilla extract until soft peaks form.

3. Make the Strawberry Drizzle:

1. In a small saucepan, heat the strawberry preserves and water over low heat, stirring until smooth and syrupy. Remove from heat and let it cool slightly.

4. Assemble the Shortcake:

1. Slice the cooled shortcake in half horizontally.
2. Spread half of the whipped cream over the bottom layer of the cake.
3. Spoon the macerated strawberries over the whipped cream.
4. Place the top layer of the cake on top and spread the remaining whipped cream.
5. Garnish with more strawberries and drizzle the strawberry sauce over the top.

5. To Serve:

• Sprinkle with powdered sugar for an elegant finish.
• Serve immediately and enjoy!

Servings and Timing

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 8

Variations

• Chocolate Strawberry Shortcake: Add 2 tablespoons of cocoa powder to the shortcake batter for a chocolate twist.
• Lemon Shortcake: Add 1 teaspoon of lemon zest to the batter for a bright citrus flavor.
• Dairy-Free Version: Use coconut milk and dairy-free butter for the shortcake, and whip coconut cream instead of heavy cream.
• Extra Crunch: Sprinkle crushed shortbread cookies or graham crackers on top for added texture.

Storage and Reheating

Storage:

• Store leftover shortcake in an airtight container at room temperature for 1 day, or refrigerate for up to 3 days.
• Keep whipped cream and strawberries refrigerated in separate containers.

Freezing:

• The shortcake can be baked and frozen for up to 2 months. Wrap tightly and thaw before serving.
• Do not freeze assembled shortcakes as the whipped cream and berries will lose their texture.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, but thaw them first and drain excess liquid before using.

How do I keep my shortcake from being dry?

Do not overbake, and make sure to let the strawberries macerate to release their juices, which will soak into the cake.

Can I use store-bought whipped cream?

Yes, but homemade whipped cream has a fresher taste and better texture.

How do I prevent the shortcake from crumbling when slicing?

Let the cake cool completely before slicing and use a serrated knife for clean cuts.

What can I substitute for strawberry preserves in the drizzle?

Use raspberry preserves, honey, or maple syrup for a different flavor.

Can I make this shortcake gluten-free?

Yes! Substitute gluten-free all-purpose flour in a 1:1 ratio.

Can I make the whipped cream ahead of time?

Yes, you can prepare it a few hours in advance and refrigerate it until ready to use.

What’s the best way to slice strawberries for shortcake?

Slice them thinly for even layering, or dice them for a chunkier texture.

Can I make individual shortcakes instead of one large cake?

Yes! Use a biscuit cutter to make small rounds or bake in muffin tins for individual servings.

What other fruits can I use in this recipe?

Try blueberries, raspberries, or peaches for a delicious variation.

Conclusion

Strawberry Shortcake is a timeless dessert that is both simple and elegant. With its buttery cake, sweet macerated strawberries, and fluffy whipped cream, every bite is a burst of summer flavor. Whether for a family gathering, a special celebration, or just a treat for yourself, this classic dessert never disappoints.

Try it today and enjoy the perfect balance of sweetness, creaminess, and fruity freshness!

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