Delicious Strawberry Shortcake That Brings Joy

What You’ll Need:

This Strawberry Shortcake keeps the ingredient list totally approachable—because good food shouldn’t be complicated. Here’s what you need for a fuss-free, luscious dessert:

• 2 cups fresh strawberries, hulled and sliced (If you want to go budget-friendly, frozen strawberries work in a pinch, just thaw and drain before using in this strawberry shortcake recipe.)
• 1/4 cup granulated sugar (Sweetens the strawberries for that perfect fresh strawberries and cream combo)
• 2 cups all-purpose flour (You can swap half for whole wheat flour for a nuttier shortcake, which adds a fun twist without losing that classic strawberry dessert vibe)
• 2 teaspoons baking powder (Your little lift-up hero in the shortcake)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup cold unsalted butter, cut into pieces (Butter is key to that tender shortcake crumb. No butter? Coconut oil works for a dairy-free spin!)
• 3/4 cup buttermilk (If you don’t have buttermilk, mix regular milk with a teaspoon of lemon juice and let it sit for 5-10 minutes—a kitchen nugget to keep this homemade strawberry shortcake just right!)
• 1 teaspoon vanilla extract (I always add a little extra vanilla here; it brings that subtle warmth to the shortcake)
• 1 cup heavy whipping cream (For fresh strawberries and cream, whip this up with 2 tablespoons sugar until soft peaks form)
• 2 tablespoons sugar (for whipping into the cream)

Grab your ingredients at any regular grocery store—no specialty hunting required. This strawberry shortcake recipe is kind to your wallet, using pantry staples and fresh berries you can find just about anywhere.

Quick prep tip: Slice those strawberries and sprinkle sugar on them early so they macerate—meaning they get juicy and sweet while you prep everything else. Leftovers? Keep the berries and whipped cream in separate containers in the fridge; they’ll stay fresh for 2-3 days, but trust me, this strawberry shortcake is best eaten fresh.

Let’s Cook This Together:

Ready to dive into easy shortcake baking that delivers every time? Start to finish, this strawberry shortcake comes together in about 45 minutes. I’m talking quick, rewarding, and totally doable.

1. Prep your strawberries. Toss the sliced strawberries with 1/4 cup sugar in a bowl and set aside. They’ll get juicy, which is pure fresh strawberries and cream magic.
2. Heat your oven to 425°F (220°C). Line a baking sheet with parchment paper so your shortcakes bake evenly without sticking.
3. Mix dry ingredients. In a large bowl, whisk together flour, baking powder, baking soda, and salt. This is the base of your easy shortcake baking.
4. Cut in the butter. Using a pastry cutter, two knives, or your fingers, mix the cold butter into the flour mixture until it looks like coarse crumbs. This is where you’ll feel that classic texture starting to come alive.
5. Add wet ingredients. Pour in the buttermilk and vanilla extract. Stir gently until just combined—a little lumpy is perfect here. Overmixing a homemade strawberry shortcake dough = less tender shortcakes.
6. Shape and cut. Turn the dough onto a floured surface, gently pat it into about a 1-inch thickness rectangle. Using a round cutter (or a glass if you don’t have one), cut out your shortcakes. Gather scraps and repeat until you’ve used all the dough.
7. Bake time! Place shortcakes on the lined sheet, leaving space between them. Pop them in the oven for 12-15 minutes or until golden brown on top. Immediate kitchen reward: your kitchen will start smelling incredible.
8. Whip that cream! While the shortcakes bake, whip the heavy cream with 2 tablespoons sugar until you have soft peaks. This fresh strawberries and cream combo is what makes this strawberry shortcake sing.
9. Assemble the magic. Let shortcakes cool for a few minutes, then slice them in half horizontally. Spoon generous amounts of strawberries with their juice onto the bottom half, add a dollop of whipped cream, and top with the other half.
10. Final flourish. Add a bit more whipped cream and strawberry slices on top for the ultimate showstopper look.

If your shortcakes look uneven or a little rustic, it’s totally fine. This homemade strawberry shortcake isn’t about perfection; it’s about bite-after-bite of sweet, buttery goodness with fresh strawberries and cream in every mouthful. Pro tip: While that’s happening, pour yourself something refreshing—maybe a cold iced tea—and soak in that baked-warm kitchen vibe.

How to Serve & Savor It:

This Strawberry Shortcake truly shines when you serve it fresh and chilled just slightly. My absolute favorite way to enjoy this strawberry shortcake is on a lazy weekend morning or when we’re having people over for a casual supper. It’s perfect with a tall glass of cold milk or a cup of fragrant coffee. Oh, and FYI, it’s a real crowd-pleaser at summer gatherings!

Pairing ideas? Try it with a simple green salad like arugula tossed in lemon vinaigrette for balance. Or go all out with a scoop of vanilla ice cream on the side if you want to keep riding that fresh strawberries and cream wave. Presentation tip: serving shortcakes in individual clear glasses layered with berries and cream can be a fun, no-fuss way to impress.

Leftovers? While this homemade strawberry shortcake is best eaten fresh, any berries and whipped cream can easily be folded into a smoothie or layered into yogurt for the next day. Also, fun seasonal twist: swap strawberries for fresh peaches or mixed berries for a variation that keeps this classic strawberry dessert feeling fresh all year.

If you like this quick homemade strawberry shortcake guide, you might also appreciate recipes like Homemade Strawberry Shortcake – Sally’s Baking or Perfect Strawberry Shortcake Recipe that bring their own wonderful spins on the classic.

Your Questions, Answered:

Can I prep parts of this Strawberry Shortcake ahead?
Absolutely! You can slice the strawberries and add sugar the day before, just keep them refrigerated. You can also make the shortcakes a day ahead and store them in an airtight container at room temp. Just reheat gently in the oven before serving. Whipped cream, though, is best fresh but can be made a few hours ahead and kept chilled.

What’s a good swap for buttermilk in this Strawberry Shortcake?
If you don’t have buttermilk, it’s easy to make your own with milk and a splash of vinegar or lemon juice. Let it sit for 5-10 minutes, then use in place of buttermilk. Another swap could be yogurt, but expect the dough to be a bit denser.

How can I make this Strawberry Shortcake for more or fewer people?
This recipe is super adaptable! For more servings, just multiply the ingredients and bake in batches or a larger sheet pan. For fewer, halve the recipe. If you’re cooking for just two, it’s fun to keep the dough scraps for mini shortcakes as a sweet bonus.

Can I freeze the shortcakes?
Yes! After baking and cooling, wrap them tightly in plastic and freeze for up to 3 months. Thaw before serving and reheat briefly in the oven.

What if I don’t want to use heavy cream?
You can make a lighter topping with Greek yogurt sweetened with a little honey, or try whipped coconut cream for a dairy-free version. They both bring a nice tang that pairs well with strawberries.

Any tips for picking the best strawberries?
Look for berries that are bright red all over, firm, and fragrant. Avoid ones with white or green tips. The best strawberries make all the difference in your strawberry shortcake recipe’s flavor.

Is there a shortcut if I don’t want to make the shortcake from scratch?
Definitely! For a quick fix, swap the shortcake with store-bought biscuits or pound cake slices—they aren’t quite the same as the homemade strawberry shortcake but still hit that nostalgic, fresh berries and cream spot. For more inspiration check out Easy Strawberry Shortcake Recipe | Swanky Recipes.

I’ve tried all these variations and trust me, this strawberry shortcake keeps bending to your kitchen mood while always tasting like a celebration.

Final Foodie Thoughts:

My love for Strawberry Shortcake runs deep because it’s the kind of recipe that feels timeless yet effortlessly joyful. It’s rustic and unpretentious, yet the layers of tender shortcake, sweet strawberries, and whipped cream deliver that kind of magic every foodie craves. This dish has seen me through backyard parties, last-minute dinners, and simple self-treat moments. I keep coming back to it because it’s reliably wonderful and totally inviting.

My Top Strawberry Shortcake Tips:

• Always macerate those strawberries with sugar to get juicy sweetness
• Treat your shortcake dough gently; less mixing means more tenderness
• Whip the cream just until soft peaks appear for that perfect pillowy texture

I’ve loved trying variations—from swapping in peaches, adding a splash of balsamic vinegar to the strawberries, or making a vegan version using coconut cream. But the classic homemade strawberry shortcake is always the biggest hit with my people—it’s the one I get asked to make again and again.

If you want a little library of classics and comfort foods alongside your strawberry shortcake obsession, be sure to check out my other favs like Simanim Stuffed Butternut Squash and Ground Turkey Black Bean Enchiladas.

Friends, I can’t wait for you to make this strawberry shortcake your own. It’s a dish that welcomes creativity, rewards patience, and delivers pure happiness in every bite. Here’s to joyful cooking and delicious moments—happy baking!

Strawberry Shortcake

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Strawberry Shortcake is a classic American dessert featuring sweet, fresh strawberries layered over tender, buttery shortcakes and topped with fluffy whipped cream.

• Author: Tayla Emerson
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6 servings
• Category: Dessert
• Method: Baked
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 cups fresh strawberries, sliced
• 2 tablespoons granulated sugar
• 2 cups all-purpose flour
• 1/4 cup granulated sugar (for shortcakes)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cut into cubes
• 2/3 cup whole milk
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract (for whipped cream)

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Instructions

1. In a bowl, combine the sliced strawberries and 2 tablespoons granulated sugar. Set aside to macerate for at least 30 minutes.
2. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
3. In a large bowl, whisk together flour, 1/4 cup sugar, baking powder, and salt.
4. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
5. Add the milk and 1 teaspoon vanilla extract; stir until just combined.
6. Turn dough onto a lightly floured surface and gently knead 3–4 times.
7. Pat dough into a 1-inch thick round and cut into 6 rounds using a biscuit cutter.
8. Place shortcakes on the prepared baking sheet and bake for 12–15 minutes or until golden brown.
9. While shortcakes bake, whip heavy cream, powdered sugar, and 1 teaspoon vanilla until soft peaks form.
10. Once baked, let shortcakes cool slightly. Slice in half horizontally.
11. Layer the bottom half with macerated strawberries, add a dollop of whipped cream, then top with the shortcake lid and more whipped cream and strawberries if desired.

Notes

For an extra touch, serve chilled with a drizzle of strawberry syrup or a sprinkle of toasted almonds on top.