Strawberry shortcake with tender shortcakes, sweet strawberries, and whipped cream layered, with extra berries on top.
Strawberry shortcake is the ultimate cozy summer dessert. You get tender, buttery shortcakes, sweet juicy strawberries, and fluffy whipped cream all layered together. This strawberry shortcake recipe is simple, classic, and tastes better than any store-bought version.
Introduction
The standout trick is macerating the strawberries with a little sugar. It pulls out juices and makes a sweet syrup that soaks into the shortcake. And for super tender shortcakes, keep your butter cold and don’t overmix.
This is a fan-favorite for cookouts, holidays, and weekend treats.
Why You’ll Love This Strawberry Shortcake
- Classic and cozy: The best summer dessert vibe.
- Juicy berry syrup: Sweet strawberries soak into the shortcake.
- Easy to make: Simple steps and basic ingredients.
- Perfect for gatherings: Everyone can build their own.
- Make-ahead friendly: Prep berries and cream early.
Ingredients for the Best Strawberry Shortcake
Image: Ingredients on a counter including strawberries, sugar, flour, butter, baking powder, cream, and whipped cream ingredients.
Strawberries
- Fresh strawberries (2 lb, sliced): The star; use ripe berries.
- Sugar (1/4 cup): Draws out juices; adjust to taste.
- Lemon juice (1 tsp, optional): Brightens flavor.
Shortcakes
- All-purpose flour (2 1/4 cups): Structure.
- Baking powder (1 Tbsp): Lift.
- Salt (1/2 tsp): Balance.
- Sugar (3 Tbsp): Light sweetness.
- Cold butter (1/2 cup): Tender crumb.
- Heavy cream (1 cup, plus a little for brushing): Moist and rich.
Whipped Cream
- Heavy cream (1 cup): Whips fluffy.
- Powdered sugar (2 Tbsp): Sweetens.
- Vanilla extract (1 tsp): Flavor.
Strawberry Shortcake Recipe Step-by-Step
Image: Four panel collage showing strawberries macerating, shortcake dough cut, baked shortcakes, and assembled shortcake.
- 1. Macerate strawberries.
Toss sliced strawberries with sugar (and optional lemon). Rest 30 minutes until syrupy.
- 2. Make shortcake dough.
Heat oven to 425°F. Whisk flour, baking powder, salt, and sugar. Cut in cold butter until crumbly. Stir in cream just until dough forms.
- 3. Bake.
Pat dough 1-inch thick and cut rounds. Bake 12–15 minutes until golden. Cool.
- 4. Whip cream.
Beat cream, powdered sugar, and vanilla until soft peaks.
- 5. Assemble.
Split shortcakes, spoon strawberries and syrup over, add whipped cream, and top with more berries.
Tips for Perfect Strawberry Shortcake
- Cold butter: Makes shortcakes tender.
- Don’t overmix: Keeps them fluffy.
- Rest berries: Syrup is the magic.
- Assemble right before serving: Best texture.
Variations & Substitutions
- Mixed berries: Add blueberries and raspberries.
- Lemon twist: Add lemon zest to whipped cream.
- Shortcut: Use store-bought shortcakes (still do syrupy berries).
Make-Ahead & Storing
- Strawberries: Prep up to 24 hours ahead (refrigerate).
- Shortcakes: Store airtight 2 days.
- Whipped cream: Best same day, but can be made a few hours ahead.
Serving Suggestions & Pairings
- Serve with iced tea or lemonade
- Add a scoop of vanilla ice cream
- Perfect for cookouts and holidays
Reader Review
The syrupy strawberries made this incredible. Everyone built their own and went back for seconds!
If you make this Strawberry Shortcake, I’d love it if you leave a rating and a comment. And share it with someone who’d enjoy it! How would you customize your Strawberry Shortcake?