Strawberry shortcake is a delightful dessert that everyone will love. It features layers of tender shortcake, fresh strawberries, and fluffy whipped cream. This classic treat is perfect for special occasions or a simple family dessert.

Why You Will Love This Strawberry Shortcake

This dessert is easy to prepare, making it great for home cooks of all skill levels. The flavors are fresh and sweet, and you can whip it up in no time. Plus, it uses everyday ingredients you likely already have on hand. Whether you’re hosting a summer gathering or looking for a cozy family treat, strawberry shortcake hits all the right notes.

How to Make Strawberry Shortcake

Making strawberry shortcake is a straightforward process. You simply prepare the biscuits, layer them with strawberries and whipped cream, and enjoy! No fancy techniques are required, so even if you’re a beginner, you’ll find success with this recipe.

What You Need

2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
½ teaspoon salt
½ cup cold, cubed butter
¾ cup cold buttermilk
Melted butter for brushing
1½ to 2 cups fresh strawberries, sliced
1–2 tablespoons sugar (optional, for macerating)
1 cup heavy whipping cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract

Step-by-Step

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a mixing bowl, combine flour, baking powder, sugar, and salt.
Cut in cold cubed butter with a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Add the cold buttermilk and stir gently until a soft dough forms.
On a floured surface, fold the dough 2–3 times to create layers.
Pat the dough out and cut biscuits using a round cutter. Place them on the prepared baking sheet.
Brush the tops with melted butter and bake for 12–15 minutes until golden.
While the biscuits bake, macerate the strawberries (optional) by tossing them with sugar and setting aside.
Chill the mixing bowl and beaters. Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
Slice the biscuits, layer them with strawberries and whipped cream, and serve immediately.

How to Serve Strawberry Shortcake

This dessert is best served fresh but is versatile enough to enjoy in various ways. You can serve it with a scoop of vanilla ice cream for an extra treat. It also pairs well with iced tea or lemonade on warm days. Strawberry shortcake is perfect for celebrations like birthdays, picnics, or simply a cozy family dinner.

How to Store Strawberry Shortcake

To keep your strawberry shortcake fresh, store any leftovers in the fridge. Place the biscuits in an airtight container, and keep the strawberries and whipped cream separate. They will last for about 2-3 days in the fridge. You can also freeze the biscuits. Just wrap them tightly and store them in a freezer bag for up to a month. When ready to enjoy, thaw in the fridge and reheat gently in the oven.

Recipe Tips

Use cold ingredients for perfect biscuit texture.
Don’t over-mix the dough; a few gentle folds is enough.
Feel free to adjust the sugar based on your sweetness preference for the strawberries.
If you can, let the strawberries sit with sugar for at least 15 minutes to enhance their sweetness.
Whipping cream is best when chilled, so keep your bowl and beaters in the fridge before whipping.

Variations & Swaps

Swap out strawberries for other berries like blueberries or raspberries for a different flavor.
Use almond or coconut milk in place of buttermilk for a dairy-free version.
Add a splash of lemon juice to the whipped cream for a fresh twist.
For a richer flavor, try adding some lemon zest to the biscuit dough.
Top with chocolate shavings or drizzle chocolate sauce over the whipped cream for a decadent upgrade.

FAQs

Can I make strawberry shortcake ahead of time?
You can prepare the biscuits in advance and store them in an airtight container. The strawberries can also be sliced and sugared the day before. Just whip the cream fresh before serving for the best texture.

Can I freeze the biscuits?
Yes! After baking, let the biscuits cool completely. Wrap them individually in plastic wrap, then place them in a freezer bag. They can be frozen for up to a month. Reheat in the oven to enjoy fresh!

What can I substitute for buttermilk?
If you don’t have buttermilk, you can make your own by mixing ¾ cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before using.

How should I store leftovers?
Keep the biscuits in an airtight container in the fridge for 2-3 days. Store the strawberries and whipped cream separately for best results.

What if my whipped cream doesn’t thicken?
Make sure your heavy whipping cream is very cold, and chill your mixing bowl and beaters. Beat on medium-high speed until soft peaks form; if you keep beating too long, it may turn into butter.