The first time I made this strawberry shortcake, I was chasing the memory of my grandma’s cooking—a blend of fresh berries, soft biscuits, and creamy whipped topping that somehow felt like summer wrapped in a hug. You know that feeling when you bite into something sweet but not too sweet, a little tangy but utterly comforting? That’s exactly what strawberry shortcake feels like to me. It’s a nostalgic treat that’s pretty much the dessert equivalent of a warm Sunday afternoon on the porch. And honestly, it’s way easier than you might think. I’m always surprised how quickly this classic comes together, especially compared to a towering layer cake. My kids usually ask for seconds before I even finish plating it, and trust me, once you try this recipe, you’ll feel the same way.
What is a strawberry shortcake?
Think of strawberry shortcake as the simplest, most charming dessert that somehow never gets old. It’s essentially a light, crumbly biscuit or cake base layered with sweetened strawberries and clouds of whipped cream or a luscious glaze. The name “shortcake” comes from the way butter is “shortened” into the flour, making a tender, crumbly texture—kind of like a biscuit but with a touch more tenderness. It’s a celebration of fresh fruit and airy cream, making it feel both indulgent and fresh. Each bite is a perfect contrast of textures—the soft, crumbly cake, the juicy strawberries, and the creamy topping, all mingling together in a way that somehow spells comfort and joy. Plus, it’s approachable for any home cook—nothing too fancy, just pure happiness on a plate.
Why you’ll love this recipe?
What I adore about this strawberry shortcake is how it’s the perfect combination of flavor and ease. The strawberries bring this bright, just-picked sweetness that makes the whole thing instantly refreshing. Then, the biscuit base is tender with a golden crust—Comfort Food that feels rustic but special. It’s really forgiving, too. I’ve had nights where I whipped together these ingredients in less than 30 minutes, and it still blew everyone away. Budget-wise, it’s a winner—simple pantry staples and fresh strawberries that don’t break the bank but feel like a treat.
Another thing? Versatility. Once you nail this base, you can mix things up with different berries or cream variations. My cousin once added a hint of lemon zest in the biscuit dough, and it gave the shortcake this subtle zing that surprised all of us. I’ve also swapped out regular cream for mascarpone sometimes, making it super rich and indulgent. You can picture this fitting right in at a casual family brunch or as a luscious dinner party finale. Honestly, strawberry shortcake feels like it belongs wherever people gather to eat, laugh, and share stories.
How do you make a strawberry shortcake?
Quick Overview
The whole process is surprisingly straightforward. You’re basically making a tender shortcake base, prepping juicy strawberries, and whipping up a glaze or cream topping to drizzle or dollop over. What I appreciate most is how the layers come together without feeling fussy—you don’t need to be a pro baker to get this right! The biscuits get that perfect golden brown, the strawberries macerate just right to become sweet and juicy, and the glaze ties everything together with a creamy, tangy finish. It’s the kind of recipe that’s ideal when you want a homemade dessert without spending all afternoon in the kitchen.
Ingredients
For the Main Batter:
- 2 cups all-purpose flour (I usually go for a good quality, unbleached one—it makes a difference in texture)
- 1/4 cup granulated sugar (keeps the biscuits lightly sweet without overpowering the strawberries)
- 1 tablespoon baking powder (this is your lift for those tender layers)
- 1/2 teaspoon salt (balances flavors; don’t skip!)
- 1/2 cup cold unsalted butter, cubed (cold butter is key for flaky texture)
- 2/3 cup whole milk (I tested almond milk once and it actually made it even creamier!)
For the Filling:
- 4 cups fresh strawberries, hulled and sliced (the fresher the better – local berries rule!)
- 1/4 cup granulated sugar (helps the berries get all juicy and syrupy)
- 1 teaspoon vanilla extract (optional but lovely here)
For the Glaze:
- 1 cup powdered sugar (for a smooth, sweet finish)
- 2–3 tablespoons Cream Cheese or mascarpone, softened (adds richness and a touch of tang)
- 2 tablespoons milk or cream (to get the glaze just right—thick but pourable)
- 1/2 teaspoon lemon zest (brightens up the glaze beautifully)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Start by preheating your oven to 425°F (220°C). This high heat is what gives your shortcakes that gorgeous golden top and flaky layers. I usually line a baking sheet with parchment paper or a silicone mat to keep everything easy and prevent sticking. If you’re using a round pan or tins, grease lightly to keep the shortcakes from sticking but I mostly stick to a baking sheet—it’s easier to scoop the dough onto. Don’t skip preheating; it’s the secret to a tender crumb.
Step 2: Mix Dry Ingredients
Whisk together the flour, sugar, baking powder, and salt in a large bowl until combined evenly. This step ensures your baking powder is well distributed so your shortcakes rise evenly and don’t have any bitter pockets of powder. I find sifting priceless here—it makes the biscuit mix feel so light and soft.
Step 3: Mix Wet Ingredients
Next, pour your cold cubed butter into the dry mix. Using a pastry cutter or your fingers, quickly work the butter into the flour until it resembles coarse crumbs with pea-sized bits scattered through. Then stir in the milk or almond milk slowly, mixing just until the dough comes together. You want it slightly sticky but not wet—overmixing here can lead to a tough biscuit, so trust me, resist the urge to keep stirring.
Step 4: Combine
Once the dough is shaggy and pulled together, turn it out onto a lightly floured surface. Gently pat it into a rectangle about 3/4 inch thick, then fold it over and pat again a couple of times. This folding is my little trick for layered, flaky biscuits without the fuss of rolling and folding like a pro. After the final pat, use a round cookie cutter or even a glass to cut out your shortcakes. Lay them on your baking sheet with a bit of space between each.
Step 5: Prepare Filling
While the biscuits bake, toss your sliced strawberries with the sugar and vanilla extract. As the sugar dissolves, it draws out the juices from the berries, creating the perfect juicy syrup base. I usually let mine sit at room temperature for about 20–30 minutes. It softens the berries just enough without turning them mushy. If you like things a little less sweet, cut back on the sugar and stir in a squeeze of fresh lemon juice for brightness.
Step 6: Layer & Swirl
This step is the fun part—assembling your shortcakes! When the biscuits come out of the oven, let them cool for a few minutes so they hold their shape better. Then slice each biscuit in half horizontally. Spoon a generous layer of strawberries on the bottom half, then drizzle a few spoonfuls of the glaze or spread some whipped cream over the berries. Top with the biscuit’s upper half and give it a little swirl or dollop of glaze on top to make it look inviting and pretty.
Step 7: Bake
Bake the biscuits for about 12-15 minutes or until they’re golden brown on top and a toothpick poked in comes out clean. Keep an eye during the last few minutes—the edges can brown quickly depending on your oven. I learned the hard way to put a piece of foil loosely on top if they start getting too dark but aren’t done yet.
Step 8: Cool & Glaze
Once out of the oven, let your shortcakes cool just slightly (they’re tasty warm, but cool enough to not melt your glaze). Whisk your glaze ingredients together until smooth, adjusting milk to get the perfect drizzly consistency. Pour over the shortcakes and watch it set deliciously on the warm surface. The little zing from the lemon zest in the glaze is my favorite—makes every bite sing.
Step 9: Slice & Serve
Serve these warm or at room temperature. When slicing, use a serrated knife with a gentle saw to keep the crumb from squishing. Presentation-wise, a sprig of mint or a few extra fresh strawberry slices on the side make it feel extra special. Honestly, this disappeared in minutes at my last family gathering, and I couldn’t be happier about that.
What to Serve It With
For Breakfast: Pair your strawberry shortcake with a fresh cup of dark roast coffee or a light green tea. A dollop of creamy Greek yogurt on the side adds a tangy twist that wakes up your palate, making it a cozy and satisfying start to the day.
For Brunch: This dessert shines on a brunch table alongside fluffy scrambled eggs and a light champagne mimosa. Plating on pretty vintage plates with fresh mint leaves or edible flowers elevates the experience, turning it into something people talk about weeks later.
As Dessert: After a big dinner, I love serving strawberry shortcake with a scoop of vanilla bean Ice Cream or alongside a small glass of sparkling rosé for an elegant yet laid-back feel. The balance of sweet, creamy, and fizzy is just dreamy.
For Cozy Snacks: When my kids are craving something sweet on a lazy afternoon, I slice up leftover shortcake and serve it with a warm cup of milk or chamomile tea. It’s like a sweet little hug after a long day.
Over the years, we’ve made it a family tradition to add a pinch of cinnamon to the strawberries for holiday versions—something about that warm spice brings back all the Christmas memories and cozy kitchen chats.
Top Tips for Perfecting Your Strawberry Shortcake
Shortcake Prep: Always use cold butter and cold milk to keep the dough tender and flaky. I pop my butter cubes in the freezer for a few minutes if my kitchen is warm, especially in summer. Grating frozen butter directly into the flour is another hack I’ve borrowed from pros; it speeds up mixing and gives you those perfect layers.
Mixing Advice: Don’t overdo it when combining wet and dry ingredients. The dough should just come together, still a little shaggy. Overmixing activates gluten, leading to tougher biscuits. I learned this the hard way when I was in a hurry—patience is your friend here.
Swirl Customization: If you want a more dramatic marbling effect with the glaze, dollop blobs on the biscuit halves before baking and gently swirl with a toothpick. The swirls add a pretty, rustic look that really impresses guests.
Ingredient Swaps: For a gluten-free option, I recommend a 1:1 gluten-free baking blend with xanthan gum already included. It’s important not to reduce liquids when using gluten-free flour. Coconut sugar can substitute for granulated sugar for a deeper, caramel-like flavor, but it darkens the dough slightly.
Baking Tips: Bake the shortcakes in the upper third of your oven to avoid overly browned bottoms. Oven temps can vary, so start checking a few minutes early and use a toothpick test. If the outside browns too fast, tent with foil.
Glaze Variations: I’ve experimented with adding a little almond extract or switching lemon zest with orange zest for different flavor profiles. Another trick is to add a tablespoon of softened Cream Cheese for that slight tang and silkier texture. Just adjust the milk slowly to find your perfect flow.
One lesson I keep learning is to let the dough rest in the fridge for 10 minutes before baking if you have the time. It helps the butter firm up again for even flakier biscuits. But if you’re in a rush, just bake right away—it still turns out great.
Storing and Reheating Tips
Room Temperature: Cover your strawberry shortcakes loosely with foil and keep them on the counter for up to 1 day. This preserves the biscuit’s crumb and keeps the strawberries fresh-looking without getting soggy too fast.
Refrigerator Storage: Store in an airtight container for up to 3 days. I usually separate the components—strawberries and shortcakes—so the biscuits don’t get soggy. Add the glaze or whipped cream fresh when you serve.
Freezer Instructions: Wrap individual biscuits tightly in plastic wrap and foil, then place in freezer bags. Freeze up to 2 months. Thaw overnight in the fridge and reheat briefly in a 300°F oven to revive that fresh-out-of-the-oven texture.
Glaze Timing Advice: If you want to add glaze before storing, make sure it has fully set and the shortcakes are completely cool to avoid melting. For longer storage, it’s better to glaze just before serving to keep that beautiful shine and freshness.
Frequently Asked Questions
Final Thoughts
There’s something so wonderfully comforting about strawberry shortcake that keeps me making it again and again. It’s the perfect little dessert that feels nostalgic but still fresh—the kind of recipe that brings my family together and sparks happy memories around the table. I hope when you try this recipe, you find yourself smiling every time you taste that first juicy, tender bite. If you enjoy this, I’d also recommend checking out my recipes for homemade whipped cream and quick classic biscuits—they’re the perfect companions. Can’t wait to hear how your shortcake turns out! Don’t be shy about leaving a comment or sharing your own fun tweaks. Happy baking!
strawberry shortcake
Ingredients
Main Ingredients
- 3.4 oz instant vanilla pudding mix
- 1 cup buttermilk 245 g
- 8 oz whipped topping store-bought or homemade
- 2 cups diced strawberries reserve some for garnish (optional)
- 8 oz shortbread cookies roughly crumbled, reserve some for garnish (optional)
Instructions
Preparation Steps
- In a large bowl, mix together the instant vanilla pudding mix and buttermilk until thickened using a whisk or hand mixer.
- Fold in the whipped topping gently until well combined.
- Add diced strawberries and stir gently to combine evenly.
- Chill the mixture in the refrigerator until ready to serve, at least 1 hour.
- Before serving, fold in the crumbled shortbread cookies. Garnish with extra strawberries and cookie pieces if desired.
