Strawberry Shortcake Recipe

Strawberry Shortcake Recipe is the very embodiment of summer: vibrant, nostalgic, and impossibly delicious. Imagine sweet, juicy strawberries spooned generously over tender, buttery shortcakes, all crowned with billowy clouds of homemade whipped cream. This classic dessert is as beloved at backyard barbecues as it is at elegant dinner parties, and for good reason. With straightforward ingredients and a few simple steps, you’ll be serving a homemade treat that feels like a joyful occasion all on its own.

Ingredients You’ll Need

Every element in this Strawberry Shortcake Recipe builds flavor, texture, and beauty. The shortcake’s buttery richness, the strawberries’ natural sweetness, and that thick, luscious whipped cream each play an irreplaceable role—here’s how each ingredient makes the magic happen.

• Fresh strawberries (1 and ½ pounds, hulled and sliced): Freshness is key; ripe strawberries provide juicy flavor and their signature red color is the star of the show.
• Granulated sugar (½ cup, divided): Split between the berries and the shortcakes, sugar draws out the strawberries’ juices and sweetens each bite.
• All-purpose flour (2 cups): The backbone of the shortcake, providing structure without heaviness.
• Baking powder (1 tablespoon): This gives a beautiful, fluffy rise to your shortcakes.
• Salt (½ teaspoon): A dash wakes up all the flavors, enhancing both sweet and savory notes.
• Cold unsalted butter (½ cup): Chilled and cut into pieces, it creates those irresistible flaky layers.
• Whole milk (⅔ cup): Whole milk adds moisture and richness for a soft, tender crumb.
• Vanilla extract (2 teaspoons, divided): Adds a floral warmth to both the shortcake and whipped cream.
• Heavy whipping cream (1 cup, cold): Make sure it’s well-chilled for dreamy, stable whipped peaks.
• Powdered sugar (2 tablespoons): This sweetens the whipped cream without any graininess.

How to Make Strawberry Shortcake Recipe

Step 1: Macerate the Strawberries

Start by hulling and slicing your strawberries. Pop them into a large bowl, then sprinkle ¼ cup granulated sugar over the top. Stir gently so you don’t bruise the fruit. Letting the strawberries sit for at least 30 minutes will draw out their juices and create that classic, syrupy goodness that soaks beautifully into the shortcakes.

Step 2: Prep and Mix the Shortcake Dough

Preheat your oven to 425°F. In a mixing bowl, combine your flour, remaining ¼ cup granulated sugar, baking powder, and salt. Add the cold butter pieces into the mixture, and use a pastry cutter or your fingertips to blend everything together until the mixture is crumbly and pea-sized.

Step 3: Bring the Dough Together

Pour in the milk and 1 teaspoon vanilla extract, stirring just until everything is combined. Be careful not to overmix; this is the secret to those tender, fluffy shortcakes. The dough should look a little sticky and rough—that’s exactly what you want.

Step 4: Shape and Bake the Shortcakes

Using a large spoon, drop big dollops of dough onto a parchment-lined baking sheet, making about six rustic shortcakes. Pop them into your preheated oven and bake for 12 to 15 minutes, until they’re puffy and golden brown on top. Once done, remove from the oven and let them cool on the tray for about 10 minutes.

Step 5: Whip the Cream

While the shortcakes cool, grab a cold bowl for your heavy cream. Add the powdered sugar and the second teaspoon of vanilla extract. Beat with a mixer until soft peaks form—it’s worth the few minutes of whipping to get that luscious, cloud-like texture.

Step 6: Assemble the Strawberry Shortcake Recipe

Split each shortcake in half gently using a fork or your hands. Spoon a generous amount of those glistening strawberries and some of their pink syrup over the bottom half. Top with a massive dollop of whipped cream, then cap it with the top half of the shortcake. Don’t be shy—pile on a little more strawberries and another swirl of cream if the mood strikes.

Step 7: Serve and Savor

Enjoy your Strawberry Shortcake Recipe immediately while the shortcake is slightly warm and the cream is pillowy soft. Every layer comes alive when served fresh.

How to Serve Strawberry Shortcake Recipe

Garnishes

A little flourish goes a long way with garnishes. Try a fresh mint sprig, a fine dusting of powdered sugar, or a few extra strawberry slices stacked artfully on top. The contrast of vibrant red berries and billowy whipped cream always looks irresistible with a sprig of green or a light veil of sugar.

Side Dishes

Keep things light and summery alongside your Strawberry Shortcake Recipe. A scoop of vanilla or strawberry ice cream makes the whole dessert ultra-decadent. For something simple, serve with a platter of fresh mixed berries for an extra pop of color and tang.

Creative Ways to Present

Break from tradition by making mini shortcakes in muffin tins or dishing up the ingredients in cute mason jars for a picnic-perfect parfait. You can even serve the elements DIY-style, letting guests build their own Strawberry Shortcake Recipe masterpiece at the table. It’s a guaranteed crowd-pleaser!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, store the shortcakes and the strawberries in airtight containers at room temperature and in the fridge, respectively. Whipped cream is best made fresh, but it can be kept chilled for up to 24 hours if tightly covered. Assemble just before you’re ready to serve so the shortcakes stay delightfully crisp.

Freezing

The shortcakes themselves freeze beautifully! Let them cool completely, then wrap each one tightly in plastic wrap and place in a freezer-safe bag for up to one month. Thaw at room temperature before splitting and assembling your Strawberry Shortcake Recipe.

Reheating

To bring your shortcakes back to just-baked, pop them into a 325°F oven for about 5 to 7 minutes. They’ll warm through and regain their tender crumb, ready to soak up strawberry syrup and whipped cream all over again.

FAQs

Can I make shortcakes ahead of time?

Absolutely! Bake your shortcakes the day before and store in an airtight container at room temperature. Briefly reheat before serving for that freshly baked feeling.

Can I use frozen strawberries?

Yes, although fresh berries are the gold standard. If using frozen, thaw completely and drain excess liquid before sugaring; the texture will be a bit softer but still delicious.

Can I substitute the whipped cream?

Homemade whipped cream has unbeatable flavor, but in a pinch, store-bought whipped topping works. Just remember that the real deal takes only a few minutes and totally elevates your Strawberry Shortcake Recipe.

What if I don’t have a pastry cutter?

No worries! Simply use your fingers to rub the butter into the flour mixture, working quickly to keep everything cool. This rustic method works perfectly for this recipe.

Can the shortcake be made gluten-free?

Absolutely—replace the all-purpose flour with your favorite 1:1 gluten-free blend. The texture may be slightly different, but the final Strawberry Shortcake Recipe will still wow your friends and family.

Final Thoughts

If you’ve been searching for the ultimate summery dessert, this Strawberry Shortcake Recipe will make your kitchen – and your heart – bloom with joy. Gather your favorite people, slice up those strawberries, and dig in. There’s no better way to celebrate the simple pleasures of the season!

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