Strawberry shortcake is a popular traditional dessert recognized for its simplicity and freshness. The ultimate celebration of summer fruit features luscious strawberries, fluffy whipped cream, and soft, crumbly shortcakes. This recipe shows you how to make the ultimate handmade strawberry shortcake from scratch, complete with a buttery biscuit base, macerated strawberry filling, and fresh whipped cream.
🧁 Origins and traditions:
Strawberry shortcake has its roots in European culinary history. The name “shortcake” refers to the use of a “shortening” fat (often butter) to produce a crumbly texture. The contemporary American version of strawberry shortcake appeared in the mid-1800s and is frequently served during strawberry festivals and summer parties.
While other recipes call for sponge cake or angel food cake, this one sticks to the more traditional biscuit-style shortcake, which provides a delicious contrast between buttery crumb and liquid sweetness.
🍓 Ingredients:
For strawberries:
1½ pounds (approximately 700g) of fresh strawberries, hulled and cut.
1/3 cup (65g) of granulated sugar
One tablespoon of lemon juice (optional for brightness)
For the shortcakes:
2 cups (250 grams) of all-purpose flour
1 tablespoon of baking powder.
1/2 teaspoon of baking soda.
1/2 teaspoon of salt.
3 tablespoons of granulated sugar.
1/2 cup (1 stick, 113g) cold unsalted butter, cubed
3/4 cup (180ml) chilled buttermilk (with extra for brushing tops)
1 teaspoon vanilla extract (optional for extra flavor)
Topping with coarse sugar is optional.
For Whipped Cream:
1 cup (240 mL) heavy whipping cream
2-3 teaspoons of powdered sugar.
1 teaspoon of vanilla extract.
Step-by-step instructions.
1. Prepare the strawberries (maceration).
Begin by slicing the strawberries and putting them into a large mixing basin. Sprinkle with sugar and lemon juice, then toss to coat. Allow the strawberries to sit at room temperature for at least 30 minutes. This procedure, known as maceration, extracts their juices, resulting in a naturally sweet strawberry syrup that complements the dessert.
Tip: You can complete this step up to 2 hours in advance and chill until needed.
2. Make the shortcakes.
a. Preheat the oven.
Preheat the oven to 425°F (220°C), and line a baking sheet with parchment paper.
b. Mix the dry ingredients.
In a large mixing basin, combine flour, baking powder, baking soda, salt, and sugar. These dry ingredients are the foundation of your shortcake dough.
c. Cut in butter.
Add the cold, diced butter to the flour mixture. Using a pastry cutter or your fingers, combine the butter and flour until the mixture resembles coarse crumbs with pea-sized butter chunks throughout. This is essential for achieving a flaky texture.
d. Add buttermilk and mix.
Add the cool buttermilk and vanilla extract. Mix with a fork or spatula until barely blended. Do not overmix—the dough should be shaggy yet cohesive.
e. Shape and cut.
Turn the dough out on a floured surface. Gently pat it into a rectangle approximately 3/4 inch thick. Fold it over one or twice to create layers (this helps with flakiness), then gently flatten it. To cut out shortcakes, use a round biscuit cutter (2½ to 3 inches diameter). To guarantee an equal ascent, press straight down without twisting.
Reroll the scraps gently and cut more biscuits.
F. Bake.
Place the shortcakes on the prepared baking sheet, either near together for soft sides or far apart for crispy edges. Brush the tops with buttermilk, then sprinkle with coarse sugar.
Bake for 12–15 minutes, or until golden brown. Let cool on a wire rack.
3. Whip the cream.
While the shortcakes bake, make the whipped cream.
Transfer the cool heavy cream to a large mixing bowl. Combine powdered sugar and vanilla extract. Beat at medium-high speed with a hand mixer or stand mixer fitted with a whisk attachment until soft peaks form. This normally takes two to three minutes. Be careful not to overwhip, or it will become gritty or buttery.
Tip: For optimal results, chill your bowl and beaters.
🧁 Prepare the Strawberry Shortcakes.
Once the shortcakes have cooled enough to handle but are still slightly warm, cut them in half horizontally like a sandwich.
Spread a liberal amount of macerated strawberries across the bottom half, allowing the syrup to soak in slightly.
Place a dollop (or pipe) of freshly whipped cream on top.
Cover the cream with the top half of the shortcake.
Finish with additional whipped cream and strawberries, if preferred.
💡 Tips for Perfect Strawberry Shortcake
Use fresh and ripe strawberries: Strawberries in peak season are naturally sweet and delicious.
Do not skip the maceration. It’s essential for luscious berries and a sweet flavor.
Keep the components cool. Especially with the butter and buttermilk, the colder the shortcake, the flakier it is.
Work swiftly with the dough; overhandling results in tough biscuits.
Homemade whipped cream is more luscious and less sweet than canned whipped cream, which helps to balance the dessert.
🥄 Variations
Add raspberries or blueberries for a blended fruit flavor.
Infused Whipped Cream: Add a splash of liqueur, such as Grand Marnier or Amaretto, to the whipped cream.
Chocolate Strawberry Shortcake: Mix in small chocolate chips and drizzle with chocolate ganache.
Vegan version: Use plant-based butter, dairy-free milk with vinegar (to make buttermilk), and coconut whipped cream.
📦 Storage and planning ahead
Shortcakes can be stored in an airtight container at room temperature for up to two days, or frozen for up to two months.
Whipped cream is best served fresh, although it can be stabilized with mascarpone or gelatin for extended use.
Strawberries are best macerated on the same day, but they can be refrigerated for up to 24 hours.
🥳 Serving suggestions
Strawberry shortcake is best served shortly after assembly, when the biscuit is slightly warm and the whipped cream is chilled. It’s ideal for:
Summer barbecues.
Garden parties.
Birthdays
Afternoon Tea
Dessert following a small dinner.
For a delightful summer mood, serve with a glass of rosé, iced tea, or lemonade.
🧾 Nutritional estimate (per serving)
Approximate for six servings:
Calories: 390
Carbohydrate: 38g
Fat: 23g
Protein: 5 grams.
Sugar: 16 grams.
Fiber: 2 grams.
📝 Final thoughts
Strawberry shortcake is more than just a dessert; it’s a nostalgic, comforting delight that highlights the beauty of seasonal ingredients. By producing each component from scratch, you can control the sweetness and texture, resulting in a totally unique and delicious dish.
Whether you’re new to baking or an experienced cook, this dish is a crowd-pleaser that’s simple to master and enjoyable to prepare. The contrast between flaky biscuit, rich berries, and creamy topping never fails to impress.
