Strawberry shortcake is the ultimate summer dessert, combining fluffy biscuits, sweet strawberries, and luscious whipped cream. It's simple to make yet bursting with flavor, perfect for any occasion. Whether using fresh or frozen berries, this classic treat is a guaranteed crowd-pleaser!
Few desserts scream “summer” quite like strawberry shortcake—but truth be told, it’s a treat that belongs on your table year-round. With layers of fluffy biscuits, juicy strawberries, and luscious whipped cream, it’s an irresistible combination of textures and flavors. Whether you’re celebrating a special occasion or just indulging in a midweek pick-me-up, strawberry shortcake is a dessert that never disappoints.
The Sweet History of Strawberry Shortcake
Did you know that strawberry shortcake has been delighting taste buds for centuries? This classic dessert can be traced back to the mid-19th century in America, but its origins go even further. The term “shortcake” refers to the use of “shortening,” or fat, in the dough, which gives the biscuits their tender and crumbly texture.
In the 1840s, strawberry shortcake started gaining popularity as a dessert to showcase the season’s best strawberries. Over time, it became a staple of summer gatherings, often celebrated with festivals and fairs. Today, this dessert is beloved worldwide, and while there are many variations, the essence remains the same: simple ingredients coming together in perfect harmony.
Choosing the Perfect Strawberries
For the best strawberry shortcake, fresh, ripe strawberries are ideal. Look for berries that are bright red, firm, and fragrant—these will deliver the sweetest flavor. But don’t worry if strawberries aren’t in season! Frozen strawberries can work wonderfully, especially when you thaw them and let them macerate in a little sugar to bring out their natural juices.
If you’re feeling adventurous, try mixing things up with other berries. Raspberries, blackberries, or even a medley of fruits can add a delightful twist to the traditional recipe.
How to Make Strawberry Shortcake
The beauty of strawberry shortcake lies in its simplicity. Here’s the classic breakdown:
The Base: Traditionalists swear by tender, flaky biscuits, but sponge cake or pound cake works just as well if you’re in a pinch. Biscuits bring a rustic charm, while sponge cake offers a light, airy alternative.
The Strawberries: Macerate your strawberries by tossing them with a bit of sugar and letting them sit for 15–30 minutes. This step draws out their natural juices, creating a syrupy, sweet topping that’s absolute magic.
The Whipped Cream: Homemade whipped cream is non-negotiable. With just heavy cream, sugar, and a splash of vanilla, you can whip up a topping that’s leagues ahead of the canned stuff.
Assembly: Split your biscuit, layer on the strawberries and their juices, dollop with whipped cream, and top it all off with the other biscuit half. Bonus points for adding more whipped cream and berries on top!
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Preheat oven to 425°F
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Prepare and cut the strawberries into a medium bowl.
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Pour the sugar over and toss the strawberries so all are evenly covered. Place into the fridge to macerate.
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In a large bowl put the flour, cornstarch, baking powder, baking soda, salt and sugar together and mix until combined.
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Cube the cold butter and add to the flour mix.
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With a food processor, pastry cutter or simply your hands cut in or work in the butter until it is all pea size chunks. Squeeze the butter through your fingers into smaller pieces.
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Pour in the buttermilk and fold together with a spatula.
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Once it starts to come together pour the dough on a floured flat workspace and work it into a ball.
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Press and flatten the dough out to about 3/4 of a inch thickness. Take a 3.2 inch round cutter and cut out the cakes. Be sure to cut straight down and don't twist, twisting with seal the layers.
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Gently press the leftover dough together and repeat the process.
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Brush the tops with buttermilk and sprinkle with coarse sugar. (both optional)
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Bake for 13-15 minutes or until golden. Allow them to cool.
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Beat the whipping cream and vanilla sugar until firm peeks form.
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Cut the shortcakes in half, place strawberries on with some of the juice as well. Then add the cream followed by the top shortcake and more cream and strawberries. Enjoy!
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