Best Strawberry Shortcake Recipe | Easy Classic Summer Dessert

Name: 🍓 Classic Strawberry Shortcake Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/4 cup granulated sugar; 1 tbsp baking powder; 1/2 tsp salt; 1/2 cup unsalted butter (cold, cubed); 2/3 cup whole milk (or heavy cream); 1 large egg; 1 tsp vanilla extract; 4 cups fresh strawberries (sliced); 1/3 cup sugar (adjust to taste); 1 tsp lemon juice; 1 1/2 cups heavy whipping cream; 3 tbsp powdered sugar; 1 tsp vanilla extract

Jump to Recipe

Another one of my favorite dessert recipes is this strawberry shortcake, the recipe for which I will discuss today. This shortcake with a texture similar to a crumbly scone is as easy to make as it is delicious. This classic American dessert is light, fluffy, and layered with juicy strawberries and fresh whipped cream—making it the perfect summer dessert, Easter treat, or 4th of July party favorite.

This shortcake is also known as a strawberry shortcake dessert or biscuit strawberry shortcake. What makes this recipe special is how simple it is—no fancy equipment, no complicated steps—just fresh strawberries, buttery biscuits, and creamy whipped topping. In under 35 minutes, you’ll have a crowd-pleasing dessert that’s ideal for birthdays, holidays, BBQs, or even a last-minute family dinner.

Strawberry shortcake isn’t just about taste—it’s about tradition. It’s one of the most searched desserts in America, often trending around Valentine’s Day, Easter brunch, and summer cookouts. And here’s the best part—you can easily adapt it into a low-sugar strawberry shortcake, vegan-friendly dessert, or gluten-free shortcake recipe without losing that classic flavor. In addition to all this, I’ll teach you how to make a perfect strawberry shortcake from scratch.

Yield: 8 serving

🍓 Classic Strawberry Shortcake Recipe

This homemade strawberry shortcake recipe is a timeless American dessert that’s perfect for summer gatherings, family dinners, or a quick sweet treat. Made with buttery shortcakes, juicy strawberries, and freshly whipped cream, this easy dessert recipe is light, refreshing, and incredibly satisfying.

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Ingredients

For the Shortcakes:

2 cups all-purpose flour
1/4 cup granulated sugar
1 tbsp baking powder
1/2 tsp salt
1/2 cup unsalted butter (cold, cubed)
2/3 cup whole milk (or heavy cream)
1 large egg
1 tsp vanilla extract

For the Strawberries:

4 cups fresh strawberries (sliced)
1/3 cup sugar (adjust to taste)
1 tsp lemon juice

For the Whipped Cream:

1 1/2 cups heavy whipping cream
3 tbsp powdered sugar
1 tsp vanilla extract

Instructions

Prepare the Strawberries:

In a medium bowl, combine sliced strawberries, sugar, and lemon juice.
Toss well and let them sit for at least 20 minutes to release their natural juices.

Make the Shortcakes:

Preheat oven to 425°F (220°C).
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs.
In a separate bowl, whisk milk, egg, and vanilla, then pour into the flour mixture.
Stir until just combined (do not overmix).
Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
Bake for 12–15 minutes or until golden brown. Cool slightly.

Prepare the Whipped Cream:

Beat heavy cream, powdered sugar, and vanilla until soft peaks form.

Assemble the Strawberry Shortcake:

Slice shortcakes in half.
Layer with strawberries, whipped cream, and top with the other half of the biscuit.
Add extra whipped cream and strawberries on top.

Notes

Best Flavor: Use ripe, sweet strawberries for maximum flavor.
Make Ahead: Shortcakes can be baked a day ahead and stored in an airtight container.
Healthy Twist: Swap sugar with honey or stevia for a low-sugar strawberry shortcake recipe.
Serving Idea: Drizzle with chocolate sauce or add blueberries for a red, white & blue 4th of July dessert.

Serving Suggestions

Perfect as a summer picnic dessert or party-friendly sweet treat.
Serve chilled on a hot day or serve slightly warm with ice cream for extra flavor.
Pairs beautifully with coffee, iced tea, or sparkling wine.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 651Total Fat: 39gSaturated Fat: 24gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 142mgSodium: 482mgCarbohydrates: 68gFiber: 3gSugar: 32gProtein: 9g

Related: Banana Bread Recipe

🍓 What is Shortcake?

This classic American dessert recipe has been around for centuries and continues to be one of the best summer desserts in the world.

Shortcake is a type of sweet biscuit or cake that is usually light, crumbly, and slightly sweet. Unlike sponge cake or pound cake, shortcake gets its soft texture from butter or cream cut into a biscuit-like dough. When baked, the result is a golden, buttery pastry that pairs beautifully with fresh fruit and whipped cream. A treat that you’ll never forget once you try it.

👉 In modern recipes, you’ll find shortcake made with biscuits, sponge cake, or even angel food cake, but the classic strawberry shortcake recipe is almost always made with a biscuit-style base.

📜 A Brief History of Strawberry Shortcake

The history of strawberry shortcake is as rich and sweet as the dessert itself.

The first known recipes for shortcake date back to the late 1500s in England, where “short” referred to the crumbly texture created by adding butter or lard to flour.
By the 19th century, strawberry shortcake had become a beloved dish in the United States, especially in the South. Fresh strawberries were layered between biscuit-style cakes with cream — creating a dessert that symbolized the start of summer.
In American tradition, strawberry shortcake became so iconic that it’s celebrated with National Strawberry Shortcake Day on June 14th.

👉 Today, this dessert is enjoyed worldwide, especially during strawberry season. It has become a staple at Easter brunch, 4th of July cookouts, Valentine’s Day dinners, summer picnics, and birthday parties.

Suggested: Creative Dip Recipes

Ingredients For Strawberry Shortcake Recipe

Buttery Shortcake (Tender Biscuit Base)

Flaky, bakery-style biscuits that soak up sweet strawberry juices—fast, reliable, and perfect for beginners.

2 cups all-purpose flour
1/4 cup granulated sugar
1 Tbsp baking powder
1/2 tsp fine sea salt
1/2 cup unsalted butter, cold & cubed
2/3 cup whole milk (or heavy cream)
1 large egg
1 tsp pure vanilla extract

Why these work

Cold fat + minimal mixing = lift and layers. Sugar balances tart berries. Vanilla adds “bakery” aroma.

Swap ideas: Use buttermilk for extra tenderness; sub gluten-free 1:1 flour for a wheat-free shortcake.

Juicy Strawberries (Macerated Topping)

Fresh berries lightly sweetened so they release a bright, syrupy sauce—peak summer flavor in minutes.

4 cups strawberries, hulled & sliced
1/3 cup sugar (to taste)
1 tsp lemon juice (optional, for brightness)

Low-sugar option: reduce sugar to 1–2 Tbsp or use a 1:1 zero-calorie sweetener for a low sugar strawberry shortcake.

Fresh Vanilla Whipped Cream

Cloud-light, pipeable whipped cream that doesn’t weep—perfect for plating or family-style desserts.

1 1/2 cups heavy whipping cream, chilled
3 Tbsp powdered sugar
1 tsp vanilla extract

Stability tip

Chill the bowl/whisk 10 minutes. For extra stability, add 1–2 tsp instant vanilla pudding mix or 1 tsp powdered milk.

Dairy-free: whip full-fat coconut cream (chilled can) with vanilla & a touch of powdered sugar.

Related: Cold Summer Soup Recipes

Step-by-Step Instructions with Images — How to Make the Best Homemade Strawberry Shortcake

Follow these simple, step-by-step instructions to make the best homemade strawberry shortcake.

Step 1 — Prep & macerate the strawberries

In a bowl, combine 4 cups sliced fresh strawberries with 1/3 cup sugar and 1 tsp lemon juice. Toss and let sit 20–30 minutes. This releases natural juices so your shortcake is juicy without being soggy.

Bowl of sliced strawberries macerating with sugar and lemon - best strawberry shortcake ingredient step

Macerating sweetens the strawberries naturally and creates a glossy sauce that soaks the shortcakes just right.
Tip: if berries are underripe, add 1–2 tbsp extra sugar.

Step 2 — Combine dry ingredients & cut in cold butter

Preheat oven to 425°F (220°C). In a large bowl, whisk 2 cups all-purpose flour, 1/4 cup sugar, 1 tbsp baking powder, and 1/2 tsp salt. Cut in 1/2 cup cold unsalted butter until the mixture resembles coarse crumbs.

Mixing flour, sugar, baking powder and cold butter for flaky shortcakes - step for strawberry shortcake recipe

Keep the butter cold (freeze 10 minutes first) and use a pastry cutter or your fingers. Warm butter = dense shortcakes.

Step 3 — Add wet ingredients & form the dough

Whisk 2/3 cup whole milk, 1 large egg, and 1 tsp vanilla. Pour into the dry mix and stir until just combined — do not overmix. Spoon or drop dough onto a parchment-lined baking sheet for rustic shortcakes, or press and cut with a biscuit cutter for uniform shapes.

Mix wet ingredients and fold gently into dough - shortcake assembling step

For lighter shortcakes, use heavy cream instead of milk. If you want a softer cake-like shortcake, fold less and add 1–2 tbsp more liquid.

Step 4 — Bake until golden and cool slightly

Bake the shortcakes for 12–15 minutes until golden brown. Transfer to a wire rack and cool 5–10 minutes.

Baked golden shortcakes cooling on a rack - step for strawberry shortcake recipe

Quick fix: If bottoms brown too fast, rotate pan at 8 minutes or lower oven temperature by 10–15°F.

Step 5 — Prepare fresh whipped cream

Chill your bowl, then beat 1 1/2 cups heavy cream with 3 tbsp powdered sugar and 1 tsp vanilla until soft peaks form. For a lighter topping, fold in a spoonful of yogurt.

Whipping cream to soft peaks for topping strawberry shortcake - step in recipe

Make-ahead option: Whipped cream can be made 2 hours ahead and refrigerated. Re-whip briefly if it deflates.

Step 6 — Assemble & serve

Slice shortcakes in half. Spoon a generous layer of macerated strawberries and juices on the bottom half, add whipped cream, then cap with the top half. Add extra berries and a dusting of powdered sugar.

Assembling strawberry shortcake: bottom half, strawberries, whipped cream, top half - final assembly step

Serving suggestion: Serve immediately for the best texture. For large gatherings, assemble just before serving to avoid soggy cakes.
Want to prep? Keep components separate and assemble within 30 minutes of serving.

Related: Gluten-Free Desserts

🍓 Expert Tips & Tricks for the Best Strawberry Shortcake

How to make the best homemade strawberry shortcake recipe? – These tips will guarantee your dessert turns out light, fluffy, creamy, and bursting with flavor.

1. Choose Ripe, Sweet Strawberries

Always pick fresh, ripe, and in-season strawberries for maximum flavor. Farmers’ market or organic berries have higher natural sweetness, making your shortcake taste like a restaurant-quality dessert.

2. Keep the Shortcake Dough Cold

For fluffy, bakery-style shortcakes, make sure your butter, milk, and mixing bowl are cold. Cold ingredients prevent over-spreading and keep the biscuits soft, tender, and flaky. This is a classic baking trick used by professional pastry chefs.

3. Macerate the Strawberries

Toss sliced strawberries with sugar and lemon juice and let them sit for 20–30 minutes. This process, called maceration, creates a natural sweet syrup that soaks into the shortcake, making it moist and irresistible.

4. Whip the Cream Right

Use heavy cream with at least 36% fat for a stable whipped cream. Add powdered sugar and vanilla extract for flavor. For extra richness, chill your bowl and whisk before whipping.

5. Assemble Just Before Serving

To keep your dessert from turning soggy, assemble strawberry shortcakes right before serving. This ensures the biscuits stay crisp on the outside while soft inside, giving the perfect bite every time. Perfect for dinner parties, weddings, Easter brunch, or Valentine’s Day desserts.

6. Make It Healthier

Swap refined sugar with honey, coconut sugar, or stevia for a low-sugar strawberry shortcake. You can also use almond flour or gluten-free flour for a healthier variation.

⭐ Pro Tip: Always serve strawberry shortcake slightly chilled for summer or warm with vanilla ice cream for a cozy holiday dessert recipe.

Related: 4th of July Desserts

🍓 Variations & Healthy Alternatives for Strawberry Shortcake

One of the best things about this classic strawberry shortcake recipe is how flexible it is. You can transform this shortcake into a keto-friendly summer cake or a completely vegan strawberry cake, and it’s also perfect as a low-sugar dessert.

🍯 Low-Sugar Strawberry Shortcake

Replace white sugar with honey, monk fruit sweetener, or stevia for a healthier dessert recipe.

🌱 Vegan Strawberry Shortcake

Swap butter with plant-based margarine or coconut oil, use almond milk or oat milk, and top with coconut whipped cream.

🥥 Keto-Friendly Strawberry Shortcake

Make your shortcakes with almond flour or coconut flour, and replace sugar with erythritol or allulose. This low-carb dessert recipe is perfect for those following a keto diet but still craving a sweet summer treat.

🌾 Gluten-Free Strawberry Shortcake

Replace all-purpose flour with a gluten-free baking blend. This version ensures everyone at the table can enjoy a classic American shortcake without compromise.

Serving Suggestions for the Best Homemade Strawberry Shortcake

Make your strawberry shortcake shine with smart plating, flavor pairings, and seasonal twists. With these serving ideas, you can present your strawberry shortcake at any holiday party, as a family-friendly dessert, or as a summer dessert.

Occasion-Based Ideas

Plated strawberry shortcake with whipped cream and fresh berries

Backyard BBQ Dessert: Serve biscuits warm; top with macerated berries and a scoop of vanilla ice cream. Great for summer cookouts and July 4th desserts.
Easter Brunch: Mini shortcakes + lemon zest whipped cream for a light, elegant spring dessert.
Valentine’s Day: Heart-shaped biscuits, dark-chocolate drizzle—perfect romantic dessert.
Mother’s Day: Add rosewater or vanilla bean for an elevated brunch dessert.
Weeknight Treat: Store-bought biscuits + fresh berries for a quick dessert recipe.

Plating & Toppings (Restaurant-Quality Presentation)

Layered Mason Jars: Biscuit crumbs + berries + whipped cream for portable party desserts.
Patriotic Platter: Strawberries, blueberries, and whipped cream for a red, white & blue spread.
Citrus Lift: Add lemon zest or a splash of limoncello to the berries.
Crunch Factor: Toasted almonds, pistachios, or buttery graham crumbs.
Gourmet Finish: Balsamic reduction or mint-sugar dusting for a chefy touch.

Pro Tip: Warm biscuits + cold cream = perfect contrast that boosts flavor and texture.

Beverage Pairings

Cold Brew or Iced Coffeebittersweet cuts through cream
Sparkling Rosé / Proseccofestive, fruit-forward
Iced Tea with Lemonclassic summer combo
Vanilla Milkshakekid-friendly

Diet-Friendly Serving Swaps

Low-Sugar Dessert: Sweeten berries with stevia or monk fruit; use lightly sweetened whipped cream.
Gluten-Free: Almond flour or certified GF biscuit mix.
Keto-Friendly: Almond/coconut flour shortcake + sugar-free whipped cream.
Vegan: Plant-based butter biscuits + coconut whipped cream.

Buffet & Make-Ahead Strategy

Shortcake Bar: Set out biscuits, berries, whipped cream, and toppings so guests can build their own.
Portion Sizes: Standard (1 biscuit), Mini (sliders for crowd), Grande (shareable skillet shortcake).
Hold & Serve: Keep biscuits warm in a low oven; chill cream until assembly.
Outdoor Tip: Use insulated bowls for whipped cream at picnics and BBQs.

Food Safety: Keep dairy below 5°C/41°F; don’t leave cream out beyond 2 hours.

Frequently Asked Questions — Strawberry Shortcake Recipe

Can I make this strawberry shortcake ahead of time?

Yes — and that’s often the smartest move for entertaining. Bake the shortcakes up to 48 hours ahead and store them in an airtight container at room temperature. Chill the sliced strawberries (macerated) separately in the fridge and whip cream just before serving.

Tip: Make shortcakes ahead to reduce day-of stress; assemble 15–20 minutes before guests arrive for best texture.

Can I use frozen strawberries for this recipe?

Yes — frozen strawberries work if fresh aren’t available. Thaw them fully, drain excess liquid to avoid soggy shortcakes, and toss with a touch of sugar and lemon. For best flavor, gently simmer thawed berries for 2–3 minutes to concentrate sweetness.

Use fresh in-season berries when possible for maximum flavor; frozen is fine for convenience or out-of-season baking.

How do I make a lighter, low-sugar strawberry shortcake?

Swap granulated sugar for a natural sweetener like honey or maple syrup in the strawberry mix and use a sugar substitute (erythritol/stevia blend) in the shortcake dough. Use chilled low-fat yogurt or crème fraîche instead of heavy cream for a lighter whipped topping.

If you want low-sugar but still tasty: prioritize ripe berries and lemon zest — they add perceived sweetness without extra calories.

What’s the difference between a biscuit-style shortcake and sponge-cake shortcake?

Biscuit-style shortcakes (this recipe) are flaky, buttery, and slightly savory — great with whipped cream and juicy berries. Sponge-cake shortcakes are sweeter, softer, and more cake-like — often used in layered desserts. Both are delicious; choose biscuits for rustic texture and sponge for tender layers.

How do I keep my shortcakes tender and flaky?

Key steps: keep the butter cold, cut it into the flour until pea-sized pieces remain, mix the wet and dry just until combined, and bake at a high temperature (425°F / 220°C). Avoid overworking the dough — that develops gluten and makes biscuits dense.

Chill the baking sheet before dropping dough for extra rise and flakiness.

Can I make this recipe vegan or dairy-free?

Absolutely. Replace butter with a vegan block butter (cold), use full-fat plant milk (oat or almond) and swap whipped cream for chilled coconut cream whipped with powdered sugar and vanilla. The strawberry mixture remains the same.

What are the best strawberries to use for maximum flavor?

Pick berries that are deeply red, fragrant, and slightly soft to the touch. Varieties like Albion, Seascape, or Chandler are sweet and juicy. Avoid white-topped or very firm berries — they’ll be less flavorful after maceration.

If buying from market: smell the berries — aroma = flavor. Local farmer’s market finds often beat grocery-store fruit.

How long will assembled shortcakes keep after putting on strawberries and cream?

Once assembled, serve within 1–3 hours for the best texture. The whipped cream and macerated strawberries release moisture that softens the shortcakes over time. If you need to serve later, assemble components separately and combine shortly before serving.

Can I convert this into a crowd-sized trifle or sheet-pan dessert?

Yes — layer crumbled shortcakes, whipped cream, and macerated strawberries in a trifle bowl for a make-ahead crowd pleaser. For a sheet-pan version, press shortcake dough into a lined pan and bake; top with strawberries and whipped cream just before serving. Both scale easily.

Can I add other flavors (like lemon or basil) without ruining the classic taste?

Yes — mild additions elevate the flavor. Lemon zest or a splash of vanilla in the whipped cream brightens the dessert. A few torn basil leaves or mint tucked into the berries add a fresh herbal note. Keep additions subtle — strawberry should remain the star.

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