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Light and refreshing, this classic old fashioned dessert is perfect for summer! Strawberry shortcake is simple, beautiful, and incredibly delicious.
This classic version is delicious, but we also LOVE this strawberry shortcake poke cake! Strawberry shortcake kabobs are so fun for a bridal or baby shower, and these bars are perfect for any occasion. Can you tell I love strawberry shortcake!?
classic summer dessert
Who doesn’t like strawberry shortcake? It is such a CLASSIC dessert. Isn’t it everyone’s favorite spring/summer dessert?
It’s definitely best when strawberries are in season and at their prime ripeness (which is typically April – June). Combined with a biscuit-like cake and whipped cream. It’s a winning dessert all around!
Everyone has their own version of strawberry shortcake. But this recipe is more of a classic old-fashioned shortcake recipe. It has the texture of a biscuit and isn’t as sweet as some of the other recipes out there. But don’t worry—the strawberries and whipped cream are sweet enough!
Strawberry Tips
Make sure you make strawberry shortcake when strawberries are in season. It will take this dessert to the next level if your strawberries are ripe and sweet.
Strawberry season is at it’s peak from April through June. So stock up then, and make all the strawberry shortcake recipes you can!
The best way to get strawberries to release their juices or “sweat” is to sprinkle them with a little sugar. Stir them around in a big bowl and keep them in the fridge for about 20 minutes. The result is super sweet juicy strawberries! YUM.
How to Make and Bake
After you’ve let your strawberries get nice and juicy, preheat your oven to 450 degrees.
MAKE DOUGH. Then sift together the flour, sugar, salt and baking powder in a large bowl. Add in 1 cup softened butter and mix together. Add 1 ½ cups cream and mix until a soft dough forms.
ROLL OUT. Flour a flat surface and knead the dough for a minute and roll out to about ½ inch thickness. Use a 3 inch circle cookie/biscuit cutter and place rounds on cookie sheet (pictured above).
BAKE. Brush each round with melted butter and bake for 12-14 minutes (or until golden brown). These will be thicker and more biscuit-y than cake.
WHIPPED CREAM. Make whipped cream with remaining whipping cream by beating the cream and vanilla until thickened.
Make short cakes by adding a cake round, then whipped cream and strawberries with another cake round on top. Add strawberries and more cream on top if desired. I always add extra. 
The 411 for storing
STORING. If you want to make this dessert ahead of time, just prepare every step ahead and store separately in the fridge. Then assemble the cakes when you’re ready to serve them.
FREEZING. You could even freeze the cake rounds ahead of time and save them for another time when you want strawberry shortcake. It would be nice to have them on hand for a last minute dessert idea!
We hope you love this version as much as we do. It really is such a classic that everyone seems to love.
For more strawberry recipes:
- Fresh Strawberry Cupcakes
- Strawberry Pancakes
- Frozen Strawberry Lemonade
- Strawberry Frosted Sugar Cookies
- Strawberry Nutella Pizza
Strawberry Shortcake Recipe
Ingredients
- 2 pints strawberries, rinsed, hulled, and quartered
- ¼ cup granulated sugar
- 4 cups all-purpose flour
- 4 tablespoons granulated sugar
- ¼ teaspoon salt
- 5 teaspoons baking powder
- 1 ¼ cup butter, divided
- 3 cups heavy whipping cream, divided
- 1 teaspoon vanilla extract
Instructions
- Place quartered strawberries in a bowl and sprinkle with ¼ cup sugar. Place in fridge and let fruit “sweat” out juices for about 30 minutes.
- Preheat oven to 450°F.
- Sift together flour, sugar, salt and baking powder in a large bowl. Add 1 cup softened butter and mix. Add 1 ½ cups cream and mix until a soft dough forms.
- Knead the dough for a minute and roll out to about ½ inch thickness. Use a 3 inch circle cookie/biscuit cutter and place rounds on cookie sheet. Brush with ¼ cup melted butter and bake for 12-14 minutes (or until golden brown). These will be thicker and more biscuit-y than cake.
- Make whipped cream with remaining whipping cream by beating the cream and vanilla until thickened and soft peaks form.
- Make short cakes by adding cake, then whipped cream and strawberries with another cake on top. Add strawberries and more cream on top if desired.
Notes
- To keep the strawberries from becoming overly juicy I only “sweat” them in sugar for about 30-45 minutes.
- I make sure to bake tender cakes by measuring the flour accurately and I do not overwork the dough.
- When making Homemade Whipped Cream don’t overbeat the cream. You can tell it is done by lifting up the beater which creates a peak that will softly flop over.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The very best ever.
Can I use milk instead of heavy cream in the dough?
Also, do iI put 1/2 a cup of sugar to the dough? Thanks!
Yes, the 4 Tbsp (1/4 cup) of sugar goes in the fruit and then the 1/2 cup goes in the dough.
You could try! It may change the texture/consistency of the dough but if you give it a try, you’ll have to let us know how it turns out.
ive used so many different things for sTrawberry shortcake like angel food cake and other cakes, but this is a gEnuine strawberry shortcake. I love the directions fOr the individual sized cakes as well.
My kids request for their birthday cake is strawberry shortcake. They loved these and thought it was so great that they were individual cakes.
These are the cutest little dessert! Super tasty too! Strawberries Desserts are a favorite in our home.
LOVE that you can make and freeze it ahead of time!
We dont like the heat but we do like the cool, frUitty desserts that come in the summertime.
Simple, yet so tasty!! This dessert is always a hit! My mom loves it, so we try to make it often. You can’t mess this recipe up! It has a nice crispy top, but soft on the inside!