Strawberry shortcake is the quintessential summer dessert! My strawberry shortcake recipe has a secret ingredient that everyone adores – and now the secret is yours. Skip the mix and make the easiest, most decadent strawberry shortcake from scratch. Topped with homemade whipped cream, of course.
These shortcakes are amazing! They were a total hit! Thanks for sharing!
★★★★★
– chelsea –
My strawberry shortcake recipe is a little different than others. It’s decadent, yet feels sweet, light and airy. This recipe is one of those quintessential summer desserts that everyone should have in their lineup. The best strawberry shortcake is comprised of three elements: biscuits, strawberries in syrup, and whipped cream.
Want to know a secret? Okay, two secrets: First, this strawberry shortcake recipe doesn’t include shortening. Instead, it’s made with heavy whipping cream to give it the silkiest texture. I am so excited to share the joy of this recipe with you today.
Ingredients
Shortcakes
- All Purpose Flour
- Baking Powder
- Baking Soda
- White Granulated Sugar
- Salt
- Heavy Whipping Cream
Strawberry Syrup
- Strawberries – Fresh, sliced.
- White Granulated Sugar
Whipped Cream
- Vanilla Extract – learn how to make your own vanilla extract!
- Heavy Whipping Cream
- Powdered Sugar
Test Kitchen Tips
- I always love a beautiful cutout or biscuit cutter, so I bake this shortcake in a cake pan and use a cutter for a pretty circular shape. Of course, if you want to avoid waste you can simply slice your shortcakes.
- If you choose to bake it in another dish, you’ll need to adjust baking time. When a toothpick inserted comes out clean, they’re ready to be transferred to a rack to cool.
- Try using different shaped cookie cutters to match the occasion – hearts, stars, easter eggs, etc.
- Add different fruits with the strawberries for a mixed berry flavor! Blueberries will make a cute patriotic looking dessert.
Serving Suggestions
You can top your strawberry shortcake with any variation of whipped cream. Or, try a simple glaze, or even ice cream!
Strawberry Shortcake
Ingredients
Strawberry Syrup
- 3½ cups strawberries sliced
- ⅔ cup white granulated sugar
Shortcakes
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 3 tablespoons white granulated sugar
- ½ teaspoon salt
- 1½ cups heavy whipping cream
- 2 teaspoons vanilla extract
Whipped Cream
- 2 cups heavy cream
- 1 – 1½ cups powdered sugar to taste
Instructions
- Preheat oven to 400℉ and grease 8×8 baking dish.
Strawberry Topping
- Combine strawberries and sugar in a small mixing bowl. Refrigerate covered until ready to serve. A syrup will develop over time.3½ cups strawberries, ⅔ cup white granulated sugar
Shortcakes
- In a medium mixing bowl or stand mixer, combine flour, baking powder, baking soda, sugar and salt.2 cups all-purpose flour, 2 teaspoons baking powder, ¼ teaspoon baking soda, 3 tablespoons white granulated sugar, ½ teaspoon salt
- Gradually blend in heavy cream and vanilla until combined and no longer crumbly.1½ cups heavy whipping cream, 2 teaspoons vanilla extract
- Bake 22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Whipped Cream
- In a medium mixing bowl or stand mixer, beat very cold heavy whipping cream until stiff peaks form. Gradually add in powdered sugar until just combined.2 cups heavy cream, 1 – 1½ cups powdered sugar
Assemble
- Slice shortcake into squares or use a cookie or biscuit cutter to create shapes.
- Top with a scoop of whipped cream and strawberry topping.
Julie’s Tips
- Try using different shaped cookie cutters to match the occasion – hearts, stars, easter eggs, etc…
- Add different fruits with the strawberries for a mixed berry flavor – blueberries will make a cute patriotic looking dessert.
- Top with your favorite ice cream for an extra sweet treat.
To Store
- Shortcakes – Up to 5 days refrigerated in an airtight container. Store at room temperature in an airtight container up to 3 days.
- Strawberry Syrup – Up to 4 days refrigerated in an airtight container.
- Whipped Cream – Up to 48 hours refrigerated in an airtight container. Stir to refresh. Freeze up to 2 months.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Another delicious recipe! Made it last night – left off the whipped cream as I’d just come from my annual physical and had sticker shock over my weight – lol. It was great just with the berries! Thanks Julie!
I hope I’m not to blame 😉
Thanks for your kindness and feedback, Emily! Apparently it’s National Strawberry Shortcake Day, so you are just in time!
This looks delicious! Thanks for sharing at I’m Lovin’ It Link Party.
One of my favorite summer desserts. Those look so yummy!:)
Thanks Le Anne for stopping by! Let me know if you have any recipe favorites. Have a great Fourth!
Simply elegant on a summer afternoon:-) Thanks for your post, I believe this will be my contribution to the picnic on Monday. Keep rockin those recipies 🙂