Get the best easy strawberry shortcake recipe – the quintessential summer dessert! This light and refreshing shortcake recipe is always crowd pleasing for a reason- and beautiful, too!
Skip the mix and learn how to make the easiest, decadent Strawberry Shortcake from scratch, topped with whipped cream.
I remember sitting outside on our front porch on beautiful summer afternoons with friends as a young child snacking on strawberries dipped in a bowl of sugar.
Not much has changed, as sugar covered strawberries are still one of my favorite indulgences. (I mean, have you tried my wine-soaked drunken strawberries?) Bonus if they’re served with whipped cream, of course.
While strawberry shortcake was my mom’s favorite dessert, until recently I never favored shortcake. I’m not sure why I would want to miss out on all the fun.
Have you tried my fresh and fluffy strawberry bread and strawberry muffins? I’ve even got a strawberry recipe collection with over 20 recipes you’re going to LOVE!
We love all things strawberries around here and I’m always thrilled to share the joy.
Strawberry Shortcake Recipe
Shortcakes are the perfect compliment to fresh strawberries and go together like peanut butter and jelly. They’re delicious a la carte, but together, they make the most amazing summer dessert!
It’s decadent, yet feels sweet, light and airy. It’s a quintessential summer dessert that everyone should have in their lineup.
Want to know a secret? This strawberry shortcake recipe doesn’t include shortening. It’s made with heavy cream to give it the most incredible texture.
Why You’ll Love It
Ingredients and Substitutions
See printable recipe card for complete ingredients and instructions.
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
How to Make Strawberry Shortcake
- Prep – Preheat oven and grease baking dish.
- Make Strawberry Topping – Combine strawberries and sugar in a small mixing bowl. Refrigerate until ready to serve.
- Make Shortcakes – Combine dry ingredients. Gradually blend in heavy cream and vanilla.
- Bake – Bake and cut into desired shape.
- Make Whipped Cream – In a medium mixing bowl or stand mixer, beat heavy cream until stiff peaks form. Gradually add in powdered sugar until just combined.
- Assemble – Slice shortcake into squares or use a cookie or biscuit cutter to create shapes.
- Add Topping – Top with a scoop of whipped cream and strawberry topping.
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.
Frequently Asked Questions
Texture makes all the difference! Generally, cake is moist but also light and airy. Shortcake has more of a crumble under your fork, and a crisp but decadent texture.
Macerating is a method of placing cut strawberries into a bowl, topping them with sugar, and pushing the juice out the strawberries with a potato masher, or a fork.
This method allows the strawberry juice to mix with the sugar to create a syrupy juice mixed in with the strawberries.
Serving Suggestions
- Try this Mascarpone Cream instead of traditional whipped cream!
- Serve with a scoop of no churn vanilla ice cream.
- Or, try this strawberry cheesecake ice cream for the ultimate summertime treat.
How to Store
- Room Temperature – Strawberry shortcake can sit out at room temperature safely for up to two hours while serving. The shortcake itself can be stored, covered, at room temperature for up to 3 days.
- Refrigerator – Homemade whipped cream can be kept in an airtight container in the refrigerator for 2-3 days. It can be frozen for up to 2 months. Macerated strawberries will be okay to use for 3-4 days after they are prepared.
- Freezer – Homemade whipped cream can be frozen for up to 2-3 months. You can also freeze the shortcake, which stores well for up to 2-3 months. I don’t recommend freezing your macerated strawberries – fresh is best for this recipe!
This Easy Strawberry Shortcake also makes a great dessert for picnics or gifting – I pack mine in a Weck jar and add a cute spoon on top! It’s so simple and pretty.
Strawberry Shortcake Recipe
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
Whipped Cream
- 2 cups heavy cream
- 1 – 1½ cups powdered sugar to taste
Instructions
- Preheat oven to 400 degrees 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.
Shortcakes
- In a medium mixing bowl or stand mixer, combine flour, baking powder, baking soda, sugar and salt.
- Gradually blend in heavy cream and vanilla until combined and no longer crumbly.
- 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 heavy cream until stiff peaks form. Gradually add in powdered sugar until just combined.
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.
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 🙂