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.
Such an elegant and delicious summer dessert! Perfect for Sunday dinners with family.
Such an easy recipe that looks and tastes great!
Sweetie my name is Debbie and I really enjoy seeing your home and the things that you cook I can’t wait to join you again and learn more about those wonderful Foods thanks so much Debbie Seegers
Thanks, Debbie! So nice to “meet” you!
These recipes sound great, is there any chance of getting nutritional information? I’m a diabetic and I need to know how many carbs & calories are the food I am eating.
Yummly is the best place to find nutrition information. Just add the bookmarklet to your bar and click “yum” and it will give you the nutrition information. All of my recipes are already on there as well if that’s more convenient for you.
Love your blog and your home is stunning, I’m so jealous xx 🙂
Ah, thank you Sophia! I really appreciate you taking the time to share such kind thoughts! Have a great weekend!