Go Back
You need fresh strawberries for the best flavor. Use ripe, juicy berries. They should be bright red and fragrant. You will need about 2 cups. Start by hulling and slicing them. This helps release their natural juices. Mix them with 1/4 cup of granulated sugar. Let them sit for 30 minutes. This makes them sweet and syrupy. Next, gather your dry ingredients. You will need 2 cups of all-purpose flour. This gives the shortcake a soft texture. Add 1 tablespoon of baking powder. This helps the shortcake rise. Then, mix in 1/2 teaspoon of salt. Salt balances the sweetness and enhances flavor. Now, let’s move on to the wet ingredients. Use 1/2 cup of unsalted butter, cold and cubed. This creates a flaky texture. You will also need 1 cup of heavy cream. Make sure it is chilled for the best results. Lastly, add 1 tablespoon of vanilla extract. This adds a lovely flavor to the shortcake. For the full recipe, check out the details above. Start by washing your strawberries. I like to use fresh, ripe ones for the best flavor. Hull and slice two cups of strawberries. Place them in a mixing bowl. Add 1/4 cup of granulated sugar. Toss the berries gently to coat them in sugar. Let them sit for about 30 minutes. This helps the juices flow. You’ll see the strawberries become syrupy and sweet. Next, preheat your oven to 425°F (220°C). In a large bowl, combine two cups of all-purpose flour, one tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk these dry ingredients together well. Now, cut in 1/2 cup of cold, cubed unsalted butter. You can use a pastry cutter or your fingers. Mix until the mixture looks like coarse crumbs. Pour in one cup of chilled heavy cream and add one tablespoon of vanilla extract. Stir the mixture gently. Make sure not to overmix; you want it just combined. Turn the dough out onto a floured surface. Knead it a few times until it holds together. Pat it down to about one inch thick. Use a round cutter to cut out the shortcakes. Place them on a parchment-lined baking sheet. Gather any scraps, knead, and cut out more shortcakes. Before baking, sprinkle some extra sugar on top of each shortcake. Bake them for 12 to 15 minutes. They should be golden brown when done. Once the shortcakes cool slightly, slice each one in half. Take the bottom half and spoon on a generous amount of your macerated strawberries. Add a dollop of whipped cream on top of the strawberries. Place the other half of the shortcake on top. For a nice touch, you can add more strawberries and whipped cream on the side. This step-by-step guide makes it easy to create a classic strawberry shortcake. You can find the full recipe details above. Enjoy your delightful treat! To make a great shortcake, focus on the texture. You want it light and fluffy. Here are some tips to help you. - Use cold butter: Cold butter makes the shortcake flaky. Cut it into small cubes before mixing. - Don’t overmix: Mix until just combined. Overmixing makes the dough tough. - Pat, don’t roll: Pat the dough by hand to keep it airy. Rolling it can compress the dough. Strawberry shortcake is a classic dessert. You can serve it in many fun ways. Here are some ideas: - Add whipped cream: A generous dollop of whipped cream adds richness. - Try different berries: Mix in blueberries or raspberries for a twist. - Serve with ice cream: Vanilla ice cream pairs nicely with the fresh strawberries. Even simple recipes can go wrong. Here are common mistakes to watch out for: - Skipping the sugar on strawberries: This step creates a sweet syrup. Don’t skip it! - Not preheating the oven: Make sure your oven is hot before baking. This helps the shortcakes rise. - Cutting shortcakes too thick: Keep them around one inch thick for the best texture. For the full recipe, check out the Classic Strawberry Shortcake section. {{image_2}} You can easily make a gluten-free version. Use a gluten-free flour blend instead of all-purpose flour. Look for blends that contain xanthan gum to help with texture. This swap keeps the shortcake light and tasty. When you bake it, watch for slight changes in color. Test for doneness by sticking a toothpick in the center. While strawberries shine in this recipe, other fruits work well too. Try fresh peaches, blueberries, or raspberries. You can mix and match for a fun twist. Each fruit adds its unique flavor. Just toss your chosen fruit with sugar like you do with strawberries. Let them sit for a while to create a delicious juice. For a dairy-free shortcake, swap out butter and cream. Use coconut oil instead of butter for the dough. For the cream, use coconut cream. Chill a can of coconut milk overnight, then scoop out the solid part. Whip it with a bit of sweetener for a tasty topping. These swaps keep the flavor rich and satisfying. For the full recipe, check out Classic Strawberry Shortcake. To keep leftover shortcake fresh, place it in an airtight container. This keeps moisture in and helps it stay soft. You can also wrap the pieces in plastic wrap. Store it in the fridge for up to three days. If you notice the cream or strawberries getting soggy, try to separate them. This will help maintain the texture of your dessert. To reheat shortcake, preheat your oven to 350°F (175°C). Place the shortcake pieces on a baking sheet. Cover them lightly with foil to prevent dryness. Heat for about 5 to 10 minutes. This method keeps the shortcake warm and soft. You can also use a microwave, but the oven gives better results. Microwave on medium power for about 15 seconds. Check if it’s warm enough, then enjoy! You can freeze strawberry shortcake for later use. First, let the shortcake cool completely. Wrap each piece tightly in plastic wrap, then place it in a freezer bag. This helps prevent freezer burn. You can freeze it for up to three months. When you’re ready to eat, thaw it in the fridge overnight. Reheat it in the oven for the best texture. Enjoy your classic strawberry shortcake again! For the full recipe, refer back to the beginning of this article. Strawberry shortcake has roots in the United States. It dates back to the 19th century. People first made it with a biscuit-like cake. They layered it with strawberries and cream. The dessert quickly became a summer favorite. It celebrates fresh strawberries at their peak. Over time, many recipes have evolved. Today, we enjoy various takes on this classic dish. Yes, you can use frozen strawberries if fresh ones are not available. Frozen strawberries work well in this recipe. Just remember to thaw and drain them first. This way, you avoid excess moisture in your shortcake. If you prefer, you can also sweeten the thawed strawberries. This helps enhance their flavor for a tasty treat. Your strawberry shortcake will last about two days in the fridge. Store it in an airtight container. This keeps it fresh and prevents it from drying out. If you have leftover strawberries and cream, store them separately. This helps maintain the texture of the shortcake. For best taste, enjoy it soon after making it. You can find the Full Recipe for more details. This blog post covered all you need for delicious strawberry shortcake. We discussed fresh strawberries, dry and wet ingredients, and gave step-by-step plans. You learned tips to make the best texture and avoid mistakes. Explore variations like gluten-free and dairy-free options. We also shared smart storage tips and answered FAQs. Now, you can make perfect strawberry shortcake anytime. Enjoy it fresh, share it, and impress friends and family!

Classic Strawberry Shortcake

Delight in the sweet simplicity of classic strawberry shortcake with this easy recipe! Packed with fresh strawberries and fluffy, buttery shortcakes, this dessert is perfect for any occasion. Follow the simple steps to create a mouthwatering treat that your family will love. Whether it’s for a summer gathering or a special event, this classic strawberry shortcake is sure to impress. Click through to explore the full recipe and make your own heavenly dessert!
Print Recipe Pin Recipe

Ingredients
  

2 cups fresh strawberries, hulled and sliced

1/4 cup granulated sugar

2 cups all-purpose flour

1/2 cup unsalted butter, cold and cubed

1 tablespoon baking powder

1/2 teaspoon salt

1 cup heavy cream, chilled

1 tablespoon vanilla extract

Extra sugar for topping

Instructions
 

In a mixing bowl, combine sliced strawberries and 1/4 cup granulated sugar. Toss to coat the strawberries, and allow them to sit at room temperature for about 30 minutes to release their juices.

    Preheat your oven to 425°F (220°C).

      In a separate large bowl, whisk together the flour, baking powder, and salt.

        Cut in the cold cubed butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.

          Pour in the heavy cream and vanilla extract, and stir gently until just combined. Do not overmix.

            Turn the dough onto a floured surface and gently knead it together a few times. Pat it into a 1-inch thickness.

              Cut out shortcakes using a round cutter and place them on a parchment-lined baking sheet. Gather any scraps, knead, and cut out more shortcakes.

                Sprinkle a little sugar on top of each shortcake before baking.

                  Bake for 12-15 minutes, or until golden brown. Remove from the oven and allow to cool slightly.

                    To assemble, slice each shortcake in half horizontally. Spoon generous amounts of the macerated strawberries onto the bottom half, add some whipped cream, and top with the other half of the shortcake.

                      Serve immediately, garnished with more strawberries and a dollop of whipped cream on the side if desired.

                        Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6 servings