Classic Strawberry Shortcake Recipe : Easy 30-Minute Dessert with Fresh Berries

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There’s something magical about biting into a warm, buttery shortcake layered with sweet, juicy strawberries and clouds of homemade whipped cream. This classic strawberry shortcake recipe is the quintessential American dessert that never goes out of style. Whether you’re hosting a backyard barbecue, celebrating a special occasion, or simply craving a taste of nostalgia, this easy-to-follow recipe delivers bakery-quality results right in your own kitchen.

Unlike store-bought versions, homemade strawberry shortcake offers unbeatable freshness and flavor. The tender, biscuit-like shortcakes are quick to prepare, requiring just a handful of pantry staples. Combined with fresh strawberries macerated in sugar and topped with vanilla-scented whipped cream, each bite is a perfect balance of textures and sweetness. Best of all, you can have this stunning dessert on the table in about 30 minutes from start to finish.

Why You’ll Love This Classic Strawberry Shortcake

• Quick and easy: Ready in just 30 minutes with simple ingredients
• Tender shortcakes: Buttery, biscuit-style base that’s perfectly flaky
• Fresh ingredients: Real strawberries and homemade whipped cream make all the difference
• Versatile: Perfect for any season when you’re craving a classic dessert
• Crowd-pleaser: Both kids and adults love this timeless treat
• Impressive presentation: Looks bakery-quality but comes together easily at home

Essential Ingredients for Strawberry Shortcake

This recipe uses straightforward ingredients that you likely already have in your kitchen. The key is using quality butter and fresh strawberries for the best flavor.

For the Shortcakes

For the Berry Filling

For the Whipped Cream

Essential Kitchen Equipment

Having the right tools makes this recipe even easier. Here’s what you’ll need:

• Large mixing bowls: For combining dry and wet ingredients
• Medium mixing bowl: For macerated strawberries
• Electric mixer: Makes whipping cream quick and easy
• Measuring cups and spoons: For accurate measurements
• Baking sheet: For baking shortcakes evenly
• Oven: Preheated to 450°F for perfect baking
• Chef’s knife: For slicing strawberries
• Cutting board: Safe surface for prep work

Step-by-Step Instructions

Preparing the Shortcakes

1. Preheat your oven: Set your oven to 450 degrees Fahrenheit. This high temperature creates perfectly golden, tender shortcakes.

2. Mix dry ingredients: In a large mixing bowl, whisk together 2 cups flour, 2 tablespoons sugar, 1 tablespoon baking powder, and 1 teaspoon salt using your kitchen utensils. Make sure these ingredients are well combined for even rising.

3. Add wet ingredients: Create a well in the center of your dry ingredients. Pour in 3/4 cup milk and 1/3 cup melted butter. Use a wooden spoon or spatula to mix just until the ingredients come together. Don’t overmix a few lumps are perfectly fine and will ensure tender shortcakes.

4. Knead the dough: Turn the dough onto a lightly floured surface using your cutting board. Gently knead 15-20 times until the dough forms a soft, smooth ball. The key word here is “gently” aggressive kneading leads to tough shortcakes.

5. Shape and cut: Divide the dough into 4 equal portions. Pat each portion into a round shortcake about 3/4-inch thick. Don’t use a rolling pin for this your hands will give you the rustic, tender texture you want.

6. Bake to perfection: Place shortcakes on an ungreased baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes until they’re golden brown and a toothpick inserted in the center comes out clean.

7. Cool: Remove shortcakes from the oven and transfer to a cooling rack. They can cool completely or be served slightly warm.

Preparing the Strawberries

8. Slice the berries: While your shortcakes bake, use your chef’s knife and cutting board to slice 4 cups of fresh strawberries.

9. Macerate: Combine sliced strawberries with 2 tablespoons of sugar in a medium bowl. Toss gently and set aside. The sugar will draw out the natural juices, creating a delicious syrup. Adjust the sugar amount based on how sweet your strawberries are taste and add more if needed.

Making the Whipped Cream

10. Whip the cream: In a clean mixing bowl, combine 1/2 cup heavy whipping cream, 1 tablespoon powdered sugar, and a splash of vanilla extract. Use your electric mixer to beat on medium-high speed until stiff peaks form, about 2-3 minutes. Alternatively, place all ingredients in a pint jar with a tight lid and shake vigorously for 3-4 minutes until thick.

Assembly

11. Build your shortcakes: Slice each shortcake in half horizontally. Place the bottom half on a serving plate, spoon a generous amount of macerated strawberries and their juices over it, add a dollop of whipped cream, then top with the other shortcake half.

12. Garnish and serve: Add an extra dollop of whipped cream on top and a few more strawberry slices for a beautiful presentation. Serve immediately while the shortcakes are still slightly warm.

Pro Tips for Perfect Strawberry Shortcake

• Don’t overmix the dough: Mix just until ingredients come together. Overmixing develops gluten, resulting in tough shortcakes.
• Use cold ingredients: Cold butter and milk create a more tender texture. You can even chill your mixing bowl beforehand.
• High heat is key: The 450°F temperature creates the perfect golden exterior while keeping the inside tender.
• Let berries macerate: Give strawberries at least 15-20 minutes with sugar to release their juices.
• Make whipped cream fresh: Homemade whipped cream tastes infinitely better than store-bought and takes just minutes with an electric mixer.
• Serve promptly: Shortcakes are best enjoyed within an hour of assembly to prevent sogginess.
• Customize sweetness: Taste your berries first sweeter berries need less sugar.

Storage and Make-Ahead Tips

Shortcakes: Baked shortcakes can be stored in an airtight container at room temperature for up to 2 days or frozen for up to 3 months. Reheat in a 350°F oven for 5 minutes before serving.

Strawberries: Macerated strawberries keep well in the refrigerator for up to 2 days. The longer they sit, the more syrupy they become.

Whipped cream: Best made fresh, but can be refrigerated for up to 24 hours in a covered container. You may need to re-whip slightly before serving.

Assembly: Do not assemble strawberry shortcakes ahead of time. The moisture from the berries will make the shortcakes soggy. Keep components separate and assemble just before serving.

Delicious Variations to Try

• Mixed berry shortcake: Combine strawberries with blueberries, raspberries, and blackberries for a colorful twist.
• Chocolate strawberry shortcake: Add 2 tablespoons cocoa powder to the shortcake dough for chocolate lovers.
• Lemon shortcake: Add 1 tablespoon lemon zest to the dough and use lemon-flavored whipped cream.
• Individual shortcakes: Cut dough into 6-8 smaller portions for personal-sized servings.
• Biscuit cutter method: Use a round biscuit cutter for uniform, elegant shortcakes.
• Glazed shortcakes: Brush tops with melted butter and sprinkle with coarse sugar before baking.

Frequently Asked Questions

Can I use frozen strawberries for this recipe?

Fresh strawberries work best for classic strawberry shortcake because they maintain their texture and don’t release excessive liquid. If you must use frozen berries, thaw them completely and drain excess liquid before macerating with sugar. The results won’t be quite as good, but they’ll still be delicious.

What’s the difference between shortcake and biscuits?

Shortcakes and biscuits are very similar. Shortcakes typically contain a bit more sugar and sometimes use melted butter instead of cold butter, making them slightly sweeter and more cake-like. Traditional biscuits are more savory and flaky. This recipe uses a shortcake-style approach perfect for dessert.

Can I make the shortcakes ahead of time?

Yes! Bake the shortcakes up to 2 days in advance and store them in an airtight container at room temperature. You can also freeze baked shortcakes for up to 3 months. Warm them briefly in the oven before serving to restore their fresh-baked texture.

Why are my shortcakes tough?

Tough shortcakes usually result from overmixing the dough or kneading too aggressively. Mix the dough just until it comes together, and knead gently only 15-20 times. Also ensure you’re measuring flour correctly spoon it into your measuring cup and level off rather than scooping directly from the bag.

Can I use store-bought whipped cream?

While you can use store-bought whipped cream or whipped topping, homemade whipped cream tastes significantly better and takes only 2-3 minutes to make with an electric mixer. It’s worth the minimal extra effort for superior flavor and texture.

How do I know when the shortcakes are done?

Shortcakes are done when they’re golden brown on top and a toothpick inserted in the center comes out clean. They should feel firm to the touch but still have some give. Baking time is typically 10-12 minutes at 450°F, but start checking at 10 minutes to prevent overbaking.

Can I double this recipe?

Absolutely! This recipe doubles easily. Just prepare two batches of dough and use multiple baking sheets or bake in batches. You may need to adjust your strawberry and whipped cream quantities based on how generously you like to fill your shortcakes.

What should I serve with strawberry shortcake?

Strawberry shortcake is a complete dessert on its own, but it pairs beautifully with vanilla ice cream, a drizzle of chocolate sauce, or fresh mint leaves as garnish. For beverages, try iced tea, lemonade, or coffee.

Why This Recipe Works

The magic of this classic strawberry shortcake lies in its simplicity and balance. The shortcakes themselves are somewhere between a biscuit and a cake tender enough to absorb the strawberry juices but sturdy enough to hold their shape. Using melted butter instead of cold butter simplifies the process while still delivering rich flavor and a tender crumb.

Macerating the strawberries with sugar is a crucial step that many people skip. This process draws out the natural juices from the berries, creating a sweet syrup that soaks into the shortcakes and adds incredible flavor. The result is a dessert where every component cake, berries, and cream works together in perfect harmony.

The high oven temperature (450°F) is another key to success. This heat creates a beautiful golden crust on the outside while keeping the inside soft and tender. Lower temperatures would result in dry, crumbly shortcakes that lack that signature texture.

Nutritional Information (Per Serving)

This recipe makes 4 generous servings. Each serving contains approximately:

• Calories: 425
• Total Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 55mg
• Sodium: 680mg
• Total Carbohydrates: 62g
• Dietary Fiber: 4g
• Sugars: 24g
• Protein: 6g

Note: Nutritional values are approximate and may vary based on specific ingredients used.

Final Thoughts

This classic strawberry shortcake recipe proves that some desserts never go out of style. With its simple ingredient list, straightforward method, and spectacular results, it’s a recipe you’ll return to again and again throughout the years. Whether you’re making it for a summer celebration, a special family dinner, or just because you’re craving something sweet and comforting, this strawberry shortcake delivers every time.

The beauty of this recipe is its flexibility you can dress it up for company or keep it casual for weeknight dessert. You can stick to the classic version or experiment with the variations suggested above. No matter how you make it, you’re guaranteed a dessert that tastes like sunshine, summer, and sweet memories.

So grab your mixing bowls, your chef’s knife, and the freshest strawberries you can find. In just 30 minutes, you’ll have a homemade dessert that looks impressive and tastes absolutely incredible. Your family and friends will think you spent hours in the kitchen, but this will be your delicious little secret.

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Classic Strawberry Shortcake Recipe : Easy 30-Minute Dessert with Fresh Berries

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There’s something magical about biting into a warm, buttery shortcake layered with sweet, juicy strawberries and clouds of homemade whipped cream. This classic strawberry shortcake recipe is the quintessential American dessert that never goes out of style.

• Author: Alice
• Prep Time: 15
• Cook Time: 12
• Total Time: 27
• Yield: 4
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the shortcake:

2 cups flour

2 tablespoons sugar

1 tablespoon baking powder

1 teaspoon salt

3/4 cup milk

1/3 cup unsalted butter melted

For the berries:

4 cups sliced strawberries

2 tablespoons sugar

For the whipped cream:

1/2 cup whipping cream

1 tablespoon powdered sugar

Splash of vanilla extract or vanilla bean paste optional

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Instructions

1. Preheat the oven to 450 degrees.

2. In a large bowl, whisk together the flour, sugar, baking powder and salt. Make a well in the center of the dry ingredients, then pour in the milk and melted butter and mix just until combined.

3. Turn dough onto a lightly floured surface. Gently knead 15-20 times, until dough comes into a soft but smooth ball. Cut dough into 4 equal portions, then pat each portion into a shortcake 3/4-inch thick. Place shortcakes on an ungreased baking sheet and bake for 10-12 minutes, until golden brown and a toothpick inserted in the center of one of the cakes comes out clean.

4. Remove to a cooling rack to cool.

5. While the shortcakes bake and cool, combine the sliced strawberries and 2 tablespoons of sugar in a medium bowl. Adjust sugar depending on how sweet your berries are. Set aside.

6. While shortcakes cool, combine cream, powdered sugar, and vanilla. Beat with an electric mixer until stiff peaks form, or place in a pint jar and shake vigorously until the liquid stops sloshing and has thickened into whipped cream.

7. Serve shortcakes sliced in half and filled with berries and whipped cream.

Notes

Don’t overmix the dough – mix just until ingredients come together for tender shortcakes.

Let berries macerate with sugar for at least 15-20 minutes to release their juices.

Make whipped cream fresh for best flavor and texture.

Shortcakes can be made ahead and stored for up to 2 days or frozen for up to 3 months.

Serve assembled shortcakes immediately to prevent sogginess.