Classic Strawberry Shortcake
Tender, buttery shortcakes split and filled with juicy strawberries and soft whipped cream. This is a simple dessert that feels special without needing fancy equipment.
Total
40 min
Servings
6 shortcakes
Level
Easy
Shortcake is the kind of dessert that makes the most of ripe fruit. The biscuit-style cakes are lightly sweet, crisp at the edges, and soft inside, which makes them perfect for soaking up strawberry juices.
In this version, sliced strawberries sit with a little sugar until they turn glossy and syrupy. That step is called macerating, which simply means drawing juice out of fruit with sugar.
Serve the shortcakes soon after assembling so the cream stays fluffy and the biscuits keep their texture. You can make the parts ahead, then put everything together right before dessert.
01What you'll need
Ingredients
18 items · 6 shortcakes
- For the strawberries:
- 1 1/2 pounds fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar, plus more to taste
- 1 teaspoon fresh lemon juice, optional
- For the shortcakes:
- 2 cups all-purpose flour, plus more for shaping
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon fine salt
- 6 tablespoons cold unsalted butter, cut into small cubes
- 2/3 cup cold heavy cream, plus 1 tablespoon for brushing
- 1 large egg
- 1 teaspoon vanilla extract
- Coarse sugar or extra granulated sugar, for sprinkling, optional
- For the whipped cream:
- 1 cup cold heavy cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
02How to make it
Step-by-step
1. Macerate the strawberries
Put the sliced strawberries in a medium bowl with the sugar and lemon juice, if using. Stir gently, then let them sit at room temperature for at least 20 minutes while you make the shortcakes. The berries will release juice and make their own syrup.
2. Heat the oven
Heat the oven to 425°F. Line a baking sheet with parchment paper. This helps the shortcakes lift off easily after baking.
3. Mix the dry ingredients
In a large bowl, whisk together the flour, sugar, baking powder, and salt. Whisking spreads the baking powder evenly, which helps the shortcakes rise.
4. Cut in the butter
Add the cold butter cubes to the flour mixture. Use your fingertips, a pastry cutter, or two butter knives to work the butter into the flour until the pieces are about the size of peas. Small bits of cold butter create flaky, tender shortcakes.
5. Add the cream mixture
In a small bowl or measuring cup, whisk together 2/3 cup cold heavy cream, the egg, and vanilla. Pour it into the flour mixture. Stir with a fork just until a shaggy dough forms. Stop mixing as soon as there are no large dry patches.
6. Shape and cut the dough
Turn the dough onto a lightly floured surface. Pat it into a 1-inch-thick rectangle or circle. Fold it in half once, then pat it back to 1 inch thick. Cut into 6 rounds with a biscuit cutter or into 6 squares with a knife. Press straight down when cutting; twisting can seal the edges and limit the rise.
7. Bake the shortcakes
Place the shortcakes on the prepared baking sheet. Brush the tops with the remaining 1 tablespoon cream and sprinkle with coarse sugar, if using. Bake for 12 to 15 minutes, until risen and golden on top. Let cool for at least 10 minutes.
8. Whip the cream
In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla until soft peaks form. Soft peaks mean the cream holds a gentle shape when you lift the whisk, but the tip still droops. Do not overbeat, or the cream can turn grainy.
9. Assemble and serve
Split each shortcake in half with a serrated knife or your fingers. Spoon strawberries and their syrup over the bottom half, add whipped cream, then place the top half over it. Add more berries and cream on top if you like. Serve right away.
03From our kitchen
Cook's tips
- Make ahead: Bake the shortcakes up to 1 day ahead. Cool completely, then store in an airtight container at room temperature. Rewarm in a 300°F oven for 5 to 8 minutes if you want them lightly crisp again.
- Storage: Store plain shortcakes at room temperature for 1 day or freeze for up to 2 months. Store strawberries and whipped cream separately in the refrigerator. Assembled shortcakes are best eaten within an hour.
- Freezing: Freeze baked shortcakes in a freezer bag. Thaw at room temperature, then warm briefly in the oven before serving.
- Fruit swaps: Use peaches, blueberries, raspberries, blackberries, or a mix. Very tart fruit may need an extra spoonful of sugar.
- Dairy swap: For a tangier shortcake, replace the heavy cream in the dough with cold buttermilk. The dough may be a little softer, so flour your hands lightly when shaping.
- No biscuit cutter: Cut the dough into squares with a sharp knife. This is easy, and it avoids scraps that need to be rerolled, which can make shortcakes tougher.
Cook's note
For the lightest texture, keep the butter and cream cold and avoid overmixing the dough. A few rough edges are a good sign; shortcake dough should not look perfectly smooth.
04Frequently asked
Questions & answers
Can I use frozen strawberries for shortcake?
Yes, but the texture will be softer. Thaw them first, drain off excess liquid if there is a lot, then mix with sugar. Frozen berries are better inside the shortcake than as a neat topping.
Why are my shortcakes tough?
The dough was likely mixed or kneaded too much. Stir only until it comes together, and pat the dough gently instead of working it like bread dough.
Can I make shortcake without a food processor?
Yes. This recipe is written for mixing by hand. Use your fingertips, a pastry cutter, or two knives to cut the butter into the flour.
What is the difference between shortcake and sponge cake?
Shortcake is usually biscuit-like, with butter and baking powder for a tender, crumbly texture. Sponge cake is lighter and more cake-like, usually made with whipped eggs.
How do I keep whipped cream from melting too fast?
Start with very cold cream and a cold bowl. Keep the whipped cream refrigerated until serving, and assemble the shortcakes right before eating.
05Per serving
Nutrition facts
Nutrition Facts
6 shortcakes
Amount per serving
% Daily Value*
- Total Fat37 g
- 48%
- Saturated Fat23 g
- 114%
- Cholesterol152 mg
- 51%
- Sodium458 mg
- 20%
- Total Carbohydrate54 g
- 19%
- Dietary Fiber1.1 g
- 4%
- Total Sugars21 g
- Protein6.8 g
- 14%
* Percent Daily Values are based on a 2,000-calorie diet. Values are estimated from the ingredient list; actual amounts vary with brands, portion sizes, and substitutions.
05Keep cooking
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