Homemade Strawberry Shortcake

There’s something magical about a Homemade Strawberry Shortcake that brings families together. The combination of sweet, juicy strawberries, fluffy whipped cream, and tender, buttery shortcakes creates a dessert that has stood the test of time. This classic recipe has been gracing family tables for generations, creating memories that last a lifetime. Whether it’s a summer gathering, a special celebration, or simply a Sunday treat after dinner, strawberry shortcake delivers a comforting sweetness that reminds us of simpler times.

Table of Contents

Table of Contents

Growing up in my grandmother’s kitchen, strawberry shortcake was a signal that summer had truly arrived. The ritual of hulling fresh strawberries, mixing the shortcake dough, and whipping fresh cream was as much a part of the experience as the delicious flavors. Today, I’m sharing our family’s treasured recipe that has been passed down through generations, with a few small improvements that make it even more special.

Ingredients

For the shortcakes (makes 8 servings):

• 2 cups all-purpose flour
• 1/4 cup granulated sugar, plus extra for sprinkling
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
• 2/3 cup cold heavy cream
• 1 large egg
• 2 teaspoons pure vanilla extract
• 1 tablespoon turbinado sugar (optional, for topping)

For the strawberry filling:

• 2 pounds fresh strawberries, hulled and sliced
• 1/3 to 1/2 cup granulated sugar (depending on the sweetness of your berries)
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest

For the whipped cream:

• 2 cups cold heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon pure vanilla extract
• Pinch of salt

Timing

Total time: 1 hour 15 minutes

• Prep time: 25 minutes
• Cook time: 15-18 minutes
• Maceration time: 30 minutes
• Assembly time: 5 minutes

Step-by-step Instructions

Preparing the strawberries:

1. Wash, hull, and slice the strawberries into a medium bowl.
2. Sprinkle with sugar, lemon juice, and zest. Gently stir to combine.
3. Allow the strawberries to macerate at room temperature for at least 30 minutes, or up to 2 hours. This draws out the juices and intensifies the flavor.
4. Stir occasionally to ensure the berries are evenly coated in their juices.

Making the shortcakes:

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold butter pieces to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
4. In a separate small bowl, whisk together the heavy cream, egg, and vanilla extract.
5. Pour the wet ingredients over the flour mixture and stir with a fork just until the dough comes together. Be careful not to overmix.
6. Turn the dough out onto a lightly floured surface and gently pat it into a 3/4-inch thick rectangle.
7. Using a 3-inch round biscuit cutter, cut out 6 shortcakes. Gently gather the scraps, pat down once more, and cut out 2 more shortcakes.
8. Transfer the shortcakes to the prepared baking sheet, placing them about 2 inches apart.
9. Brush the tops with a little heavy cream and sprinkle with turbinado sugar for a lovely crunch.
10. Bake for 15-18 minutes, until the shortcakes are golden brown.
11. Remove from the oven and let cool on a wire rack for at least 10 minutes.

Making the whipped cream:

1. In a large, chilled bowl, combine the cold heavy cream, powdered sugar, vanilla extract, and salt.
2. Using an electric mixer with chilled beaters, whip on medium-high speed until soft peaks form, about 3-4 minutes.
3. Be careful not to overwhip – the cream should be billowy and hold its shape but still look soft and pillowy.

Assembling the shortcakes:

1. Using a serrated knife, gently slice each shortcake in half horizontally.
2. Place the bottom halves on serving plates.
3. Spoon a generous amount of macerated strawberries, including some of the juices, over each bottom half.
4. Add a generous dollop of whipped cream on top of the strawberries.
5. Place the top half of each shortcake at a slight angle over the whipped cream.
6. Add another small dollop of whipped cream and a few more strawberry slices on top for garnish.
7. Serve immediately for the best experience.

Nutritional Information

Per serving (based on 8 servings):

• Calories: 480
• Fat: 32g
• Saturated Fat: 20g
• Cholesterol: 122mg
• Sodium: 265mg
• Carbohydrates: 45g
• Fiber: 3g
• Sugar: 20g
• Protein: 6g

Note: This nutritional information is an estimate and may vary based on specific ingredients used.

Healthier Alternatives

While strawberry shortcake is a treat to be savored, there are several ways to make this classic dessert a bit lighter without sacrificing the flavor that makes it so beloved:

• Whole Wheat Flour: Substitute half of the all-purpose flour with whole wheat pastry flour for added fiber and nutrients.
• Reduced Sugar: The natural sweetness of ripe strawberries often means you can reduce the added sugar by up to half.
• Greek Yogurt Cream: Mix equal parts of whipped heavy cream with Greek yogurt for a higher-protein, lower-fat topping that still tastes indulgent.
• Coconut Sugar: Replace white sugar with coconut sugar for a less refined sweetener with a lower glycemic index.
• Almond Flour Option: For a gluten-free version, you can replace 1/4 of the flour with almond flour, which adds a lovely nutty flavor.
• Light Coconut Cream: For a dairy-free alternative, chill cans of coconut milk overnight and whip the separated cream with a little powdered sugar.

Serving Suggestions

Strawberry shortcake is a versatile dessert that can be presented in various ways to suit different occasions:

• Family-Style Serving: Place all components in separate serving bowls and let everyone build their own shortcakes at the table. This interactive approach is perfect for family gatherings.
• Individual Trifles: Layer crumbled shortcake, strawberries, and whipped cream in clear glasses for an elegant presentation.
• Shortcake Bar: For larger gatherings, set up a shortcake bar with various berries (blueberries, raspberries, blackberries) and toppings (chocolate shavings, toasted nuts, mint leaves).
• Miniature Versions: Use a smaller biscuit cutter to make bite-sized shortcakes for afternoon tea or elegant parties.
• Ice Cream Addition: Add a small scoop of vanilla ice cream between the strawberries and whipped cream for an extra-special treat on warm summer evenings.
• Drizzled Sauce: A light drizzle of aged balsamic vinegar or a strawberry sauce reduction can add a gourmet touch to this homey dessert.

For the ultimate experience, serve shortcakes while they’re still slightly warm, with cold cream and room-temperature strawberries, creating a delightful temperature contrast that enhances all the flavors.

Common Mistakes

Even experienced bakers can run into challenges when making strawberry shortcake. Here are some common pitfalls and how to avoid them:

• Overworking the dough: This results in tough, dense shortcakes instead of tender, flaky ones. Mix just until combined and handle the dough minimally.
• Using warm ingredients: For the flakiest texture, ensure your butter, cream, and egg are all cold. Some bakers even chill their flour and bowls.
• Skipping the maceration step: Allowing the strawberries to sit with sugar creates a syrupy juice that adds tremendous flavor. Don’t rush this process.
• Overwhipping the cream: Just a few seconds too long can turn smooth whipped cream into butter. Stop when you reach soft peaks.
• Assembling too far in advance: Shortcakes will become soggy if assembled too early. Prepare the components ahead but assemble just before serving.
• Using out-of-season strawberries: The quality of your berries makes a huge difference. If fresh, ripe strawberries aren’t available, consider frozen ones that were picked at peak ripeness.

Storage Tips

For the best experience, strawberry shortcake should be assembled just before eating. However, the individual components can be prepared ahead of time:

• Shortcakes: Once baked and completely cooled, store in an airtight container at room temperature for up to 2 days. For longer storage, freeze for up to 3 months. Refresh in a 300°F oven for 5 minutes before serving.
• Macerated Strawberries: These can be refrigerated for up to 24 hours. The longer they sit, the more juice they’ll release.
• Whipped Cream: This is best made fresh, but if necessary, it can be prepared up to 4 hours ahead and stored in the refrigerator. If it begins to deflate, gently rewhip for a few seconds.
• Assembled Shortcakes: These don’t store well once put together – the shortcakes will become soggy and the cream will deflate. If you have leftovers, store the components separately and reassemble when ready to eat.

If you find yourself with extra shortcakes, consider repurposing them into a bread pudding or using them as the base for other fruit desserts.

Conclusion

Homemade strawberry shortcake is more than just a dessert – it’s a celebration of seasonal bounty and a connection to generations of family baking traditions. The beauty of this classic treat lies in its simplicity: tender shortcakes, sweet strawberries, and pillowy whipped cream coming together in perfect harmony. While there are countless variations and modern twists available, the traditional version continues to bring joy to tables across the country.

FAQs

Can I make strawberry shortcake with other berries?

Absolutely! While strawberries are traditional, this dessert works beautifully with raspberries, blackberries, blueberries, or a mixed berry combination. You can even use sliced peaches or nectarines in the summer months. Just adjust the sugar according to the natural sweetness of your fruit.

Why did my shortcakes turn out flat and dense?

There are a few possible culprits: your baking powder might be expired, the butter might not have been cold enough, or the dough might have been overworked. For tall, flaky shortcakes, use fresh baking powder, keep all ingredients cold, handle the dough minimally, and don’t twist the biscuit cutter when cutting (this seals the edges and prevents proper rising).

Can I make strawberry shortcake ahead of time for a party?

Yes, but with some planning. Prepare the components separately: bake the shortcakes up to a day ahead (or freeze them further in advance), macerate the strawberries up to 8 hours ahead, and whip the cream up to 4 hours before serving. Store everything properly refrigerated, and assemble just before serving to prevent soggy shortcakes.

Is strawberry shortcake the same as strawberry biscuits or scones?

While similar, they’re not identical. Traditional American strawberry shortcake uses a sweet biscuit-like shortcake that’s more tender than a regular biscuit but less rich than a scone. Some regional variations use a sponge cake instead of biscuits. The version in this recipe follows the classic American tradition with a slightly sweetened biscuit-style shortcake.

My whipped cream deflated quickly. What went wrong?

Whipped cream can deflate if it’s overwhipped, if the cream wasn’t cold enough, or if your kitchen is very warm. For stable whipped cream, make sure your heavy cream is very cold (along with the bowl and beaters), whip just to soft peaks, and consider adding a stabilizer like a teaspoon of cornstarch or 2 tablespoons of mascarpone cheese to help it hold its shape longer.