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When it comes to quintessential summer desserts, few can rival the timeless appeal of a classic Strawberry Shortcake. The harmonious combination of tender, buttery shortcakes, luscious ripe strawberries, and billowy clouds of whipped cream creates a symphony of flavors and textures that are nothing short of divine. In this article, we’ll guide you through crafting the perfect Strawberry Shortcake, ensuring each bite is a burst of pure summer bliss.


For the Shortcakes:

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 2/3 cup whole milk
  • 1 teaspoon vanilla extract

For the Strawberry Filling:

  • 1 quart fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar (adjust to taste)
  • 1 teaspoon lemon juice

For the Whipped Cream:

  • 1 cup heavy cream
  • 2 tablespoons confectioners’ sugar
  • 1 teaspoon vanilla extract


Making the Shortcakes:

  1. Preheat the Oven: Begin by preheating your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Incorporate Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until it resembles coarse crumbs.
  4. Combine Wet Ingredients: In a separate bowl, mix together the milk and vanilla extract.
  5. Bring it Together: Pour the wet ingredients into the flour mixture and gently stir until just combined. Be cautious not to overmix.
  6. Shape the Shortcakes: Turn the dough out onto a lightly floured surface and pat it into a 3/4-inch thick rectangle. Use a round biscuit cutter to cut out shortcakes and place them on the prepared baking sheet.
  7. Bake to Perfection: Bake for 12-15 minutes or until the tops are golden brown. Remove from the oven and allow to cool slightly.

Creating the Strawberry Filling:

  1. Sweeten the Strawberries: In a bowl, combine the sliced strawberries with granulated sugar and lemon juice. Toss gently to coat. Allow the mixture to sit for about 15 minutes to let the flavors meld.

Whipping up the Cream:

  1. Chill the Equipment: Place a mixing bowl and beaters or whisk attachment in the freezer for about 15 minutes to chill.
  2. Whip the Cream: Pour the cold heavy cream into the chilled bowl and beat on medium-high speed until soft peaks form. Add the confectioners’ sugar and vanilla extract, then continue beating until stiff peaks form.

Assembling the Strawberry Shortcakes:

  1. Slice and Assemble: Slice the cooled shortcakes in half horizontally. Spoon a generous portion of the strawberry filling onto the bottom half of each shortcake. Top with a dollop of freshly whipped cream and then cover with the top half of the shortcake.
  2. Garnish and Serve: Finish with an extra dollop of whipped cream and a strawberry on top for a delightful visual touch.

Pro Tips:

  • Use cold butter for the shortcakes. This ensures a flaky, tender texture.
  • Don’t overmix the dough. Overmixing can result in tough shortcakes.
  • Fresh, ripe strawberries are key to a flavorful filling. Look for berries that are deep red, plump, and fragrant.


Indulging in a slice of Strawberry Shortcake is like capturing the essence of summer in a single bite. With buttery shortcakes, juicy strawberries, and pillowy whipped cream, this classic dessert is a celebration of seasonal flavors. Whether you’re hosting a gathering or simply treating yourself, this recipe guarantees a taste of pure summer bliss. So, roll up your sleeves, gather your ingredients, and let the culinary magic unfold. Your taste buds will thank you!


By uvu44

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