Easy Strawberry Shortcake
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!
Tips and Tricks for Strawberry Shortcake Perfection
- Keep Your Biscuits Flaky: Use cold butter and handle the dough as little as possible. Overworking it can make the biscuits tough.
- Chill Your Cream: For the fluffiest whipped cream, chill your bowl and beaters beforehand.
- Go All Out: Add a splash of liqueur like Grand Marnier or Amaretto to your strawberries for a grown-up twist.
- Experiment: Swap the whipped cream for mascarpone cheese for a rich, tangy alternative.
Storing Strawberry Shortcake
Strawberry shortcake is best enjoyed fresh, but if you have leftovers, here’s what to do:
- Biscuits: Store biscuits in an airtight container at room temperature for up to two days or freeze for up to a month. Reheat them gently in the oven before serving.
- Strawberries: Keep macerated strawberries in the fridge for up to two days, but note that their texture will soften over time.
- Whipped Cream: Whipped cream is best made fresh, but you can stabilize it with a little gelatin or powdered sugar if you need it to last longer.
Freezing Shortcake Biscuits
- Before Baking: Shape the dough into biscuits, then freeze them on a baking sheet until solid. Once frozen, transfer them to an airtight container or freezer bag. When ready to bake, no need to thaw—just bake from frozen, adding a few extra minutes to the bake time.
- After Baking: Let the biscuits cool completely, then wrap them individually in plastic wrap and place them in a freezer bag. Reheat in the oven at 350°F (175°C) for about 10 minutes to refresh their texture.
Freezing Macerated Strawberries
- You can freeze the prepared strawberries in an airtight container or freezer bag. However, they may lose some firmness upon thawing, so they work best for sauces or toppings rather than as fresh layers.
Freezing Whipped Cream
- While whipped cream is best made fresh, you can pipe dollops onto a baking sheet and freeze them until solid. Store the frozen dollops in a freezer bag, and use them as needed.
Complete Assembled Shortcake
It’s not recommended to freeze an assembled strawberry shortcake, as the whipped cream can separate, and the biscuits may become soggy. It’s better to freeze the components separately and assemble fresh for the best texture and flavor.
With these tips, you can enjoy strawberry shortcake anytime, even if you’re prepping well in advance!
Can You Make Strawberry Shortcake Ahead of Time?
Absolutely! Prepare the components in advance and assemble just before serving to keep everything fresh and delicious. Biscuits can be baked a day ahead, strawberries can be prepped a few hours in advance, and whipped cream can be made up to a day early if stabilized.
A Dessert Worth Savoring
Strawberry shortcake isn’t just a dessert—it’s an experience. It’s the first bite of summer sunshine, the satisfying crumble of a buttery biscuit, and the rich, velvety creaminess that brings it all together. Whether you’re serving it at a backyard barbecue, a fancy dinner party, or a lazy Sunday brunch, it’s a treat that always delivers.
So grab those strawberries (fresh or frozen), whip up some cream, and bake those biscuits. This timeless dessert is calling your name—and trust me, you’ll be glad you answered!
Light, tender biscuits layered with juicy strawberries and clouds of whipped cream make this strawberry shortcake a timeless favorite. Perfectly sweet and refreshing, it's an easy dessert that shines with fresh or frozen berries. Simple to make and utterly delicious!
- 2 cups all purpose flour
- 3 tbsp cornstarch
- 1 tbsp baking powder
- 1/4 tsp baking soda
- 2 tbsp sugar
- 1 tsp salt
- 10 tbsp unsalted butter cold
- 3/4 cup buttermilk cold
- 1 1/2 cups whipping cream
- 3 tbsp vanilla sugar (optional)
- 2 pounds strawberries
- 1/4 cup sugar
- Preheat oven to 425°F
- Prepare and cut the strawberries into a medium bowl.
- Pour the sugar over and toss the strawberries so all are evenly covered. Place into the fridge to macerate.
In a large bowl put the flour, cornstarch, baking powder, baking soda, salt and sugar together and mix until combined.
Cube the cold butter and add to the flour mix.
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.
- Pour in the buttermilk and fold together with a spatula.
- Once it starts to come together pour the dough on a floured flat workspace and work it into a ball.
- 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.
- Gently press the leftover dough together and repeat the process.
- Brush the tops with buttermilk and sprinkle with coarse sugar. (both optional)
- Bake for 13-15 minutes or until golden. Allow them to cool.
- Beat the whipping cream and vanilla sugar until firm peeks form.
- 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!
