Go Back
Strawberry shortcake is often celebrated as the quintessential summer dessert, a delightful treat that encapsulates the essence of fresh strawberries and light, fluffy cake. Its allure lies not just in its taste but in its vibrant presentation and the nostalgia it evokes. Picture a warm, buttery biscuit cradling ripe strawberries, all topped with a cloud of whipped cream – it’s a dessert that brings people together, whether at family gatherings, picnics, or special occasions.

Fresh Strawberry Shortcake

Indulge in a heavenly fresh strawberry shortcake with this easy recipe that captures the essence of summer. Enjoy fluffy, homemade shortcakes made from scratch, topped with juicy, seasonal strawberries and cloud-like whipped cream. This delightful dessert is perfect for family gatherings, picnics, or special occasions. Learn the simple steps to create each delectable component and impress your guests with this timeless treat that celebrates fresh ingredients and sweet memories.
Print Recipe Pin Recipe

Ingredients
  

For the Shortcakes:

2 cups all-purpose flour

1/2 cup granulated sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup unsalted butter, chilled and cubed

1 cup heavy cream, plus extra for brushing

1 teaspoon pure vanilla extract

For the Strawberries:

4 cups fresh strawberries, hulled and sliced

1/4 cup granulated sugar

1 teaspoon lemon juice

For the Whipped Cream:

1 cup heavy cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

--

Instructions
 

Prepare the Strawberries: In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Toss to coat and let them sit for at least 30 minutes, allowing the juices to develop.

    Make the Shortcake Dough: Preheat your oven to 425°F (220°C). In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Add the chilled, cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.

      Combine Wet Ingredients: Pour in the heavy cream and add the vanilla extract. Stir gently until just combined; do not overmix.

        Shape the Shortcakes: Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick rectangle. Using a biscuit cutter or a glass, cut out 8 shortcakes and place them on a baking sheet lined with parchment paper. Brush the tops with a little extra heavy cream for a golden finish.

          Bake the Shortcakes: Bake in the preheated oven for 15-20 minutes, or until the tops are lightly golden. Remove from the oven and let them cool for a few minutes on a wire rack.

            Whip the Cream: In a mixing bowl, beat together the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

              Assemble the Shortcakes: Slice each shortcake in half horizontally. Layer the bottom half with a generous spoonful of the macerated strawberries. Top with a dollop of whipped cream, then add the top half of the shortcake. Repeat for all servings.

                Serve and Enjoy: Serve the fresh strawberry shortcakes immediately, garnished with extra strawberries and whipped cream if desired.

                  ---

                    Prep Time: 20 minutes | Total Time: 1 hour | Servings: 8