Nothing says summer quite like the sweet combination of fluffy biscuits, juicy strawberries, and billowy whipped cream. Strawberry shortcake has been America’s beloved dessert since the 1800s, and we’re here to show you just how simple it can be to create this classic treat at home.
Our easy strawberry shortcake recipe transforms basic pantry ingredients into a show-stopping dessert that’ll have your family asking for seconds. We’ve streamlined the traditional method without sacrificing any of that homemade goodness you crave.
The best part? You don’t need any fancy equipment or professional baking skills to master this recipe. In just 30 minutes, you’ll have tender, buttery shortcakes ready to cradle sweet, macerated strawberries and fresh whipped cream. Whether you’re hosting a backyard barbecue or simply want to treat yourself to something special, this foolproof recipe delivers bakery-quality results every single time.
Ingredients
Our easy strawberry shortcake recipe uses simple pantry staples that you likely already have on hand. We’ve organized the ingredients by component to make preparation seamless and efficient.
For the Shortcake Biscuits
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- 3/4 cup cold heavy cream
- 1 large egg, beaten (for egg wash)
- 2 tablespoons coarse sugar (for sprinkling)
For the Strawberry Topping
- 2 pounds fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
For the Whipped Cream
- 1 cup heavy whipping cream, cold
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Equipment Needed
Creating our delicious strawberry shortcake requires just a few essential kitchen tools that most home bakers already have on hand. We’ve organized this equipment list to help you gather everything before starting the baking process.
Essential Baking Tools:
- Large mixing bowl for combining dry ingredients
- Medium mixing bowl for preparing strawberries
- Measuring cups and spoons for accurate ingredient portions
- Fork or pastry blender to cut butter into flour mixture
- Baking sheet or baking pan for the shortcakes
- Parchment paper for easy cleanup and preventing sticking
Preparation Equipment:
- Sharp knife for hulling and slicing strawberries
- Cutting board for strawberry preparation
- Small bowl for egg wash mixture
- Pastry brush for applying egg wash to shortcakes
Whipped Cream Tools:
- Stand mixer or electric hand mixer for whipping cream to medium peaks
- Whisk as a manual alternative for smaller batches
- Chilled mixing bowl to help cream whip faster and hold its shape
Additional Helpful Items:
- Wire cooling rack for properly cooling baked shortcakes
- Serving plates for individual portions
- Ice cream scoop or large spoon for uniform shortcake portions
Most of these tools serve multiple purposes in our recipe preparation. The mixing bowls help us organize ingredients by component while the measuring tools ensure our ratios remain consistent for perfect results every time.
Instructions
Follow these step-by-step instructions to create our easy strawberry shortcake that brings together tender biscuits with sweet strawberries and fluffy whipped cream. We’ll guide you through each component to ensure perfect results every time.
Prep the Strawberries
Slice 2 pounds of fresh strawberries into uniform pieces and place them in a large bowl. Sprinkle 1/4 cup granulated sugar over the strawberries and add 1 tablespoon fresh lemon juice along with 1 teaspoon vanilla extract. Stir gently to coat all strawberries evenly with the sugar mixture. Cover the bowl and refrigerate for 15 minutes to allow the sugar to dissolve completely. During this time the strawberries will release their natural juices and create a light syrup that enhances both flavor and texture.
Make the Shortcake Biscuits
Preheat your oven to 425°F and line a baking sheet with parchment paper. Whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt in a large mixing bowl. Cut 6 tablespoons of cold unsalted butter into small cubes and add to the flour mixture. Use your fingers or a pastry cutter to work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
Pour 3/4 cup cold heavy cream into the flour mixture and stir with a fork just until a shaggy dough forms. Avoid overmixing to keep the biscuits tender. Drop 8 equal portions of dough onto the prepared baking sheet using a large spoon or ice cream scoop. Beat 1 egg with 1 tablespoon water and brush the tops of each biscuit with this egg wash. Sprinkle coarse sugar over the tops for extra sweetness and texture.
Bake for 12 to 15 minutes until the tops are golden brown and the biscuits spring back when lightly touched. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack.
Prepare the Whipped Cream
Ensure your mixing bowl and beaters are chilled by placing them in the refrigerator for 10 minutes before use. Pour 1 1/2 cups cold heavy whipping cream into the chilled bowl. Add 3 tablespoons powdered sugar, 1 teaspoon vanilla extract, and a pinch of salt to the cream.
Beat on medium speed for 30 seconds then increase to medium-high speed. Continue whipping until soft peaks form when you lift the beaters. This typically takes 2 to 3 minutes with an electric mixer. Stop immediately once soft peaks form to prevent overbeating which can cause the cream to curdle.
Assemble the Strawberry Shortcake
Split each cooled shortcake biscuit horizontally using a sharp knife or gently pull apart with your fingers. Place the bottom half of each biscuit on individual serving plates. Spoon a generous portion of the macerated strawberries and their syrup over each biscuit bottom.
Add a large dollop of freshly whipped cream on top of the strawberries. Gently place the top half of each biscuit over the whipped cream. Finish with an additional spoonful of strawberries and another small dollop of whipped cream on top if desired. Serve immediately while the biscuits are still slightly warm and the cream is at its peak fluffiness.
Serving Suggestions
We recommend serving strawberry shortcake immediately after assembly to preserve the perfect texture contrast between the tender biscuits and fresh toppings. The dessert tastes best when the shortcakes are still slightly warm from the oven and the strawberries have had time to develop their natural syrup.
Individual plating creates an elegant presentation for dinner parties or special occasions. We place each split biscuit on a dessert plate and generously spoon the macerated strawberries over the bottom half. A dollop of freshly whipped cream crowns the strawberries before we top with the second biscuit half.
Family style serving works beautifully for casual gatherings and backyard barbecues. We arrange the warm biscuits in a basket lined with a clean kitchen towel and set out bowls of strawberries and whipped cream so guests can build their own desserts.
Temperature plays a crucial role in the ideal serving experience. We ensure the strawberries are at room temperature to showcase their full flavor while keeping the whipped cream well chilled. The slight warmth from the biscuits helps release the strawberry aromatics without melting the cream too quickly.
Portion sizes can be adjusted based on the occasion and appetite of your guests. For lighter servings after a heavy meal we suggest using smaller biscuit portions with equal amounts of strawberries and cream. Heartier appetites appreciate larger biscuits with extra generous toppings.
Timing considerations become important when serving multiple guests. We prepare all components up to 2 hours ahead and assemble just before serving to prevent the biscuits from becoming soggy. The strawberry mixture actually improves as it sits and develops more syrup.
Beverage pairings enhance the overall dessert experience. We find that coffee, black tea, or champagne complement the sweet and creamy flavors perfectly. For afternoon gatherings fresh lemonade or iced tea provide refreshing contrasts to the rich dessert.
Storage Tips
While strawberry shortcake tastes best when served fresh, we understand that proper storage becomes essential when you need to prepare components ahead or have leftovers. Each element of this beloved dessert requires exact handling to maintain its quality and safety.
Room Temperature Storage
We recommend storing unassembled shortcake biscuits at room temperature in an airtight container for optimal texture preservation. These components maintain their moisture and freshness for up to three days when properly sealed. This method prevents the biscuits from becoming soggy while keeping them tender and ready for assembly.
Refrigeration Guidelines
Assembled strawberry shortcake requires immediate refrigeration to ensure food safety. We suggest covering the dessert tightly with plastic wrap or placing it in an airtight container to protect against refrigerator odors and prevent drying. Refrigerated shortcake maintains its best quality for 2-3 days according to food safety standards.
| Storage Method | Duration | Best Practices |
|---|---|---|
| Room Temperature (unassembled) | Up to 3 days | Airtight container |
| Refrigerated (assembled) | 2-3 days | Covered tightly |
| Frozen (components) | Several weeks | Wrapped individually |
For optimal results, we recommend storing components separately whenever possible. Strawberries and whipped cream can make biscuits soggy over time, so assembling only when ready to serve preserves the delightful texture contrast we love about this dessert.
Freezing for Extended Storage
Freezing offers the best solution for longer storage periods. We advise wrapping individual biscuit slices tightly in plastic wrap before placing them in freezer-safe bags or containers. Strawberries and whipped cream should always be stored separately when freezing.
To thaw frozen components, we recommend transferring them to the refrigerator overnight before assembly. This gradual thawing process helps maintain texture and prevents condensation from affecting the biscuits.
Fresh Strawberry Storage
Fresh strawberries require special attention for maximum freshness. We suggest drying them thoroughly after washing and storing them in airtight containers or their original plastic clamshells with ventilation holes. For extended storage, we recommend freezing strawberries on a lined baking sheet before transferring them to sealed bags, which preserves their shape and prevents clumping.
Make-Ahead Instructions
Planning ahead transforms our strawberry shortcake preparation from last-minute stress into organized efficiency. We can prepare each component at different times to create a seamless dessert experience.
Preparing Strawberries in Advance
We recommend preparing our strawberries up to 24 hours before serving. Rinse and hull the berries first, then slice them evenly before tossing with granulated sugar. The sugar draws out natural juices, creating a flavorful syrup that enhances both taste and texture. Store the sugared strawberries in a covered container in the refrigerator where they’ll develop their signature glossy coating.
Making Shortcake Biscuits Ahead
Our shortcake biscuits maintain their quality when baked up to 3 days in advance. Allow the baked biscuits to cool completely before storing them in an airtight container at room temperature. We avoid refrigerating the biscuits as moisture can make them dense or soggy, compromising their tender texture.
Whipped Cream Preparation
Fresh whipped cream delivers the best texture, but we can prepare it up to 1 day ahead when needed. Store the whipped cream covered in the refrigerator and give it a gentle re-whip before assembling if it has separated slightly. Chilling our mixing bowl beforehand ensures optimal whipping results.
Assembly Timing
We achieve the best results by assembling our strawberry shortcake close to serving time. The contrast between crisp biscuits and creamy toppings creates the signature texture we love. When advance assembly becomes necessary, we can store the completed dessert covered in the refrigerator for up to 1 day, though the shortcake may soften slightly.
| Component | Advance Prep Window | Storage Instructions |
|---|---|---|
| Strawberries | Up to 24 hours | Refrigerate, covered |
| Shortcake/Biscuit | Up to 3 days | Room temp, airtight |
| Whipped Cream | Up to 1 day | Refrigerate, re-whip before use |
Professional Make-Ahead Tips
We use a slotted spoon when layering our prepared strawberries to drain excess juice and prevent the biscuits from becoming soggy. Sheet-style shortcake baked in a pan offers the easiest option for make-ahead preparations, allowing us to cut portions just before serving.
Conclusion
We’ve shown you that creating bakery-quality strawberry shortcake at home doesn’t require advanced baking skills or complicated techniques. With our streamlined approach and make-ahead tips you can confidently serve this classic dessert for any occasion.
The beauty of this recipe lies in its flexibility and forgiveness. Whether you’re hosting a summer gathering or treating yourself to a sweet indulgence our foolproof method ensures consistent delicious results every time.
Now it’s time to gather your ingredients and experience the joy of homemade strawberry shortcake. Your family and friends will be impressed by the tender biscuits fresh berry flavors and perfectly whipped cream that rival any professional bakery.
Frequently Asked Questions
What ingredients do I need to make strawberry shortcake?
You’ll need three main components: for shortcake biscuits (all-purpose flour, sugar, baking powder, salt, cold butter, heavy cream, egg, coarse sugar), for strawberry topping (fresh strawberries, sugar, lemon juice, vanilla extract), and for whipped cream (heavy whipping cream, powdered sugar, vanilla extract, salt). All ingredients are basic pantry staples.
How long does it take to make strawberry shortcake?
The entire process takes about 30 minutes from start to finish. This includes preparing the strawberries, making and baking the shortcake biscuits, whipping the cream, and assembling the dessert. The recipe is designed to be quick and efficient for busy schedules.
Can I make strawberry shortcake components ahead of time?
Yes! Strawberries can be prepared 24 hours in advance, shortcake biscuits can be baked up to 3 days ahead and stored at room temperature, and whipped cream can be made 1 day in advance. However, assemble the dessert just before serving for best texture.
How should I store leftover strawberry shortcake?
Store assembled shortcake in the refrigerator, covered tightly, for 2-3 days. Unassembled biscuits can be stored at room temperature in an airtight container for up to 3 days. For longer storage, freeze individual biscuit slices wrapped tightly, storing separately from strawberries and cream.
What kitchen equipment do I need for this recipe?
Essential tools include mixing bowls, measuring cups and spoons, a baking sheet, parchment paper, sharp knife, cutting board, pastry brush, and either a stand mixer or whisk for the cream. These basic tools ensure accurate measurements and consistent results throughout the baking process.
How should I serve strawberry shortcake for best results?
Serve immediately after assembly to maintain texture contrast. You can plate individually for elegant occasions or serve family-style for casual gatherings. Use room temperature strawberries with chilled whipped cream, and consider pairing with coffee, black tea, or champagne to enhance the dessert experience.
Do I need special baking skills to make this strawberry shortcake?
No special baking skills are required! This foolproof recipe uses basic techniques and common ingredients. The simplified method maintains homemade quality while being accessible to bakers of all skill levels, promising bakery-quality results with minimal effort.
