Strawberry Shortcake is one of the most beloved classic desserts, known for its buttery biscuit style cake layered with sweet strawberries and fresh whipped cream. This homemade Strawberry Shortcake recipe delivers the perfect balance of flaky shortcake, juicy strawberries, and light creamy topping. Unlike store bought sponge cakes, traditional shortcake has a rich buttery texture similar to a biscuit that becomes tender and flaky when baked. When paired with fresh strawberries and whipped cream, it creates a dessert that feels both simple and incredibly satisfying. This Strawberry Shortcake recipe is perfect for summer desserts, birthday celebrations, family gatherings, or any time you want a fresh fruit dessert that tastes homemade. Once you try this classic recipe, it may quickly become your favorite strawberry dessert.
Ingredients for Strawberry Shortcake
This recipe includes three simple components: strawberry topping, flaky shortcake biscuits, and homemade whipped cream.
| Ingredient | Amount | Notes |
|---|---|---|
| Fresh strawberry topping | 1 batch | Sweetened strawberries |
| All-purpose flour | 3 cups | Spooned and leveled |
| Granulated sugar | 1/3 cup | Adds sweetness |
| Kosher salt | 1 teaspoon | Enhances flavor |
| Baking powder | 2 tablespoons | Helps shortcakes rise |
| Cold butter | 3/4 cup | Cut into pieces |
| Egg | 1 large | Cold |
| Buttermilk | 3/4 cup | Cold |
| Extra buttermilk or ice water | 1–2 tablespoons | If needed |
| Heavy cream | 2 cups | For whipped cream |
| Powdered sugar | 1/3 cup | Sweetens cream |
| Vanilla extract | 1 teaspoon | Flavor for cream |
Why Cold Butter Matters
Cold butter is essential for creating flaky shortcake layers. When the butter melts during baking, it releases steam that forms tender layers in the biscuit.
Ingredient Tips
Use fresh ripe strawberries for the best flavor. Buttermilk adds a subtle tanginess and helps create soft, tender shortcakes.
Step-by-Step Instructions
1. Prepare the Strawberry Topping
Start by making the fresh strawberry topping and set it aside to thicken. It can be served at room temperature or chilled in the refrigerator.
2. Mix the Dry Ingredients
In a large bowl whisk together the flour, granulated sugar, kosher salt, and baking powder.
3. Cut in the Butter
Chop the cold butter into small pieces and add it to the flour mixture. Use a pastry cutter to cut the butter into the flour until the mixture becomes crumbly with pea sized butter pieces.
4. Mix Buttermilk and Egg
In a small bowl whisk the egg into the cold buttermilk.
5. Form the Dough
Pour the buttermilk mixture into the flour mixture and stir using a rubber spatula until a shaggy dough forms.
6. Knead the Dough
Use floured hands to gently knead the dough in the bowl, pressing in any loose flour. If the dough feels too dry add a tablespoon of buttermilk or ice water.
7. Roll and Fold the Dough
Turn the dough onto a floured surface and roll it into a rectangle about 9×13 inches. Fold the dough several times to create layers and gently roll again to about 1¼ inches thick.
8. Cut the Shortcakes
Dip a biscuit cutter in flour and press straight down to cut the shortcakes. Avoid twisting the cutter so the biscuits rise properly.
9. Bake the Shortcakes
Place the shortcakes close together in a greased 9×9 baking pan or cast iron skillet. Brush the tops with buttermilk or cream and sprinkle with sugar. Bake at 425°F for 18 to 22 minutes until golden brown.
10. Make the Whipped Cream
In a large bowl beat heavy cream, powdered sugar, and vanilla until soft peaks form.
11. Assemble the Strawberry Shortcake
Split a warm shortcake in half. Add strawberry topping and whipped cream, then place the top half of the shortcake on top and finish with more strawberries and cream.
Helpful Baking Tips
• Keep butter and buttermilk very cold for flaky layers.
• Do not twist the biscuit cutter when cutting dough.
• Freezing the shaped shortcakes for 20 minutes helps improve texture.
• Bake until the tops are deep golden brown.
• Assemble the dessert while the shortcakes are still warm.
Serving, Storing, and Making Ahead
Serving Ideas
Strawberry shortcake is best served warm with fresh whipped cream and juicy strawberries. It makes a perfect dessert for summer dinners, birthdays, and holiday celebrations.
Storage
Store leftover components separately. Shortcakes can be stored at room temperature for up to two days.
Freezing
Unbaked shaped shortcakes can be frozen for up to two months. Bake directly from frozen.
Make Ahead
The strawberries and whipped cream can be prepared ahead of time and refrigerated until ready to assemble.
Conclusion
Strawberry Shortcake is a timeless dessert that highlights the natural sweetness of fresh strawberries. The combination of buttery flaky shortcakes, sweet strawberries, and creamy whipped topping creates a dessert that is both simple and incredibly delicious. With easy ingredients and straightforward steps, this classic recipe is perfect for anyone who wants to make a homemade fruit dessert from scratch.
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Strawberry Shortcake – Classic Homemade Strawberry Shortcake Cake
- Total Time: 45 mins
- Yield: 8 servings
Description
Classic strawberry shortcake made with buttery flaky shortcakes, fresh strawberries, and homemade whipped cream. A traditional dessert perfect for summer.
Ingredients
Fresh strawberry topping
3 cups all purpose flour
1/3 cup granulated sugar
1 teaspoon kosher salt
2 tablespoons baking powder
3/4 cup cold butter
1 large egg
3/4 cup cold buttermilk
1 to 2 tablespoons extra buttermilk or ice water if needed
2 cups heavy cream
1/3 cup powdered sugar
1 teaspoon vanilla extract
Instructions
1. Prepare the fresh strawberry topping and set aside.
2. Whisk flour sugar salt and baking powder in a bowl.
3. Cut cold butter into the flour mixture until crumbly.
4. Whisk egg and buttermilk together.
5. Add buttermilk mixture to flour and stir to form dough.
6. Gently knead the dough and roll into a rectangle.
7. Fold dough several times then roll to about 1¼ inch thick.
8. Cut shortcakes with a biscuit cutter.
9. Place in greased pan brush with cream and sprinkle with sugar.
10. Bake at 425°F for 18 to 22 minutes until golden brown.
11. Whip heavy cream powdered sugar and vanilla until peaks form.
12. Split warm shortcakes and top with strawberries and whipped cream.
Notes
Use cold butter for flaky layers.
Freeze shaped dough for 20 minutes before baking for best texture.
Assemble the shortcake just before serving.
- Prep Time: 25 mins
- Cook Time: 20 mins
- Category: Dessert
- Method: Baked
- Cuisine: American
Frequently Asked Questions
What is traditional strawberry shortcake made of?
Traditional strawberry shortcake is made with biscuit style shortcake, fresh strawberries, and whipped cream.
Can strawberry shortcake be made ahead of time?
Yes. The components can be prepared ahead and assembled just before serving.
Why is my shortcake not flaky?
The butter may have been too warm or the dough overworked.
Can frozen strawberries be used?
Fresh strawberries work best, but thawed frozen strawberries can also be used.