Strawberry Shortcake

If there’s one dessert that feels like pure sunshine on a plate, it’s Strawberry Shortcake. Juicy, sweet strawberries, pillowy whipped cream, and buttery, golden shortcakes come together in a symphony of flavors and textures that just scream summer. And the best part? You don’t have to wait for a special occasion to whip up this beauty. Trust me, once you try homemade Strawberry Shortcake, you’ll never go back to store-bought again!

Why You’ll Love Strawberry Shortcake

Classic & Timeless: There’s a reason this dessert has been around forever—it’s simple, elegant, and absolutely delicious.

Easy to Make: No complicated techniques, no fancy equipment. Just a few basic steps, and you’ll have a dessert that looks and tastes like a dream.

Perfectly Balanced: The buttery shortcake, the juicy, slightly tart strawberries, and the rich, fluffy whipped cream create the most amazing contrast of textures and flavors.

Customizable: Prefer a sweeter shortcake? Want to add a splash of vanilla to your whipped cream? Go for it! This recipe is easy to tweak to your taste.

Great for Any Occasion: Whether it’s a backyard barbecue, a family dinner, or a quiet night in, Strawberry Shortcake always feels like a treat.

Ingredients

Here’s everything you need to make this dreamy dessert:

Shortcakes: The heart of this dessert! Buttery, slightly sweet, and perfectly tender, these little cakes hold up beautifully under all that strawberry goodness.

Strawberries: Fresh, ripe strawberries are key! A little sugar helps them release their juices, creating the most amazing natural syrup.

Whipped Cream: Light, fluffy, and just the right amount of sweet. Homemade is best, and it comes together in minutes!

Butter: Adds that rich, melt-in-your-mouth texture to the shortcakes.

Sugar: Used to sweeten the strawberries, shortcakes, and whipped cream just enough without overpowering the natural flavors.

Flour: The base of the shortcakes, giving them structure while keeping them tender.

Baking Powder: Helps the shortcakes rise and stay fluffy.

Heavy Cream: Used in both the shortcakes and the whipped topping for maximum indulgence.

Vanilla Extract: Adds a hint of warmth and depth to the whipped cream and shortcakes.

Salt: A little pinch enhances all the flavors and keeps the sweetness from becoming overwhelming.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Prepare the Strawberries

Start by slicing the strawberries and tossing them with a bit of sugar. Let them sit for about 20-30 minutes so they become juicy and syrupy. This is where the magic happens—the sugar draws out their natural juices, creating the perfect strawberry filling!

Make the Shortcakes

Preheat your oven to the right temperature and line a baking sheet with parchment paper. In a large bowl, mix together the flour, sugar, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs, then stir in the heavy cream until a dough forms.

Shape and Bake

Divide the dough into portions and shape them into rounds. Place them on the baking sheet and bake until golden brown. Let them cool slightly—just enough so they’re warm but not too hot to handle.

Whip the Cream

While the shortcakes are baking, whip the heavy cream with a little sugar and vanilla extract until soft peaks form. Be careful not to overwhip—you want it fluffy and luscious, not stiff.

Assemble the Shortcakes

Slice each shortcake in half and spoon some of the juicy strawberries over the bottom half. Add a generous dollop of whipped cream, then place the top half back on. Finish with more strawberries and a final swirl of whipped cream.

Serve and Enjoy

Strawberry Shortcake is best enjoyed fresh, while the shortcakes are still warm and the whipped cream is soft and billowy. Serve immediately and enjoy every bite!

Nutrition Facts

Servings: 6
Calories per serving: 320
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

How to Serve Strawberry Shortcake

This dessert is already a star, but here are some ways to make it even better:

Drizzle with Chocolate: A light drizzle of melted dark or white chocolate adds an extra layer of indulgence.

Add a Citrus Twist: A little lemon or orange zest in the whipped cream or strawberries brightens everything up.

Swap the Shortcakes: Try using biscuits for a more rustic feel or pound cake for an extra buttery version.

Make It Mini: Create individual portions using smaller shortcakes—perfect for parties!

Additional Tips

Use the Best Strawberries: The fresher and sweeter your berries, the better your shortcake will be.

Chill the Whipped Cream Bowl: For the fluffiest whipped cream, chill your mixing bowl and beaters before whipping.

Don’t Overwork the Dough: Handle the shortcake dough as little as possible to keep it tender and flaky.

Sweeten to Taste: Adjust the sugar in the strawberries and whipped cream depending on how sweet you like it.

Make Ahead: The shortcakes can be made a day in advance and stored in an airtight container. Just warm them slightly before serving!

FAQ Section

Q1: Can I use frozen strawberries?
A1: Yes, but fresh strawberries work best. If using frozen, let them thaw and drain excess liquid before adding sugar.

Q2: Can I make this gluten-free?
A2: Absolutely! Use a 1:1 gluten-free flour blend for the shortcakes.

Q3: How do I store leftovers?
A3: Store the shortcakes separately from the strawberries and whipped cream to prevent sogginess. Reassemble before serving.

Q4: Can I use store-bought biscuits?
A4: Of course! If you’re short on time, pre-made biscuits will still taste amazing with fresh strawberries and homemade whipped cream.

Q5: What’s the best way to reheat shortcakes?
A5: Warm them in the oven at 300°F for a few minutes to bring back their buttery texture.

Q6: Can I add other fruits?
A6: Yes! Blueberries, raspberries, or even peaches make fantastic additions.

Q7: How do I prevent the shortcakes from being too dry?
A7: Don’t overbake them! They should be golden brown on the outside but still soft inside.

Q8: Can I make the whipped cream ahead of time?
A8: Yes! Store it in the fridge for up to 24 hours, but rewhip slightly before serving if needed.

Q9: What if my strawberries aren’t sweet enough?
A9: Add a little extra sugar or even a drizzle of honey to boost their flavor.

Q10: Can I use cool whip instead of homemade whipped cream?
A10: You can, but homemade whipped cream takes just minutes to make and tastes way better!

Conclusion

Strawberry Shortcake is the ultimate feel-good dessert—light, sweet, and packed with fresh flavors. Whether you’re making it for a special occasion or just because you’re craving something delicious, it never disappoints. So grab some fresh strawberries, whip up a batch, and treat yourself to a little slice of heaven!

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