Classic Strawberry Shortcake is the kind of dessert that never goes out of style. You get syrupy sweetened strawberries, fluffy homemade Whipped Cream , and a soft vanilla shortcake baked in a simple 9×9 pan, then everything gets layered together for the perfect fresh, delicious bite.
What makes this recipe so special is how the three parts work together. The strawberries “sweat” into a juicy sauce, the whipped cream is light and silky, and the tender shortcake is just sturdy enough to hold all those layers without getting soggy too fast.
This old-fashioned shortcake has the texture of a biscuit and a cake in one and isn’t overly sweet, and the entire family is obsessed.
If you love this classic version, you will also love our Strawberry Shortcake Poke Cake and Strawberry Shortcake Kabobs.
Why you’ll love it + Why it works:
- Classic Homemade Dessert. This is the traditional version everyone knows and loves.
- Simple Ingredients. Made with pantry staples and fresh fruit.
- Flaky Shortcakes. Butter creates tender, slightly crisp biscuits.
- Fresh Whipped Cream. Adds a light and creamy layer to balance the dessert.
Strawberry Shortcake Ingredients
- Strawberries, quartered (2 pints): Adds fresh flavor and become juicy and syrupy for layering.
- Sugar for strawberries (¼ cup): Pulls out the juices and sweetens the fruit.
- Heavy whipping cream (2 cups): Whips into a fluffy topping that balances the fruit and cake.
- Powdered sugar (3 tablespoons): Sweetens and slightly stabilizes the whipped cream.
- Vanilla for whipped cream (1 teaspoon): Adds warm flavor and makes the whipped cream taste homemade.
- Sugar for shortcake (½ cup): Sweetens the shortcake and helps it bake tender.
- Butter, softened (6 tablespoons): Adds richness and creates a soft, tender crumb.
- Egg (1 large): Adds structure so the shortcake slices cleanly.
- Vanilla for shortcake (1 teaspoon): Gives classic flavor that pairs with strawberries.
- All-purpose flour (1½ cups): Provides structure so the cake holds up to layers.
- Baking powder (1 teaspoon): Helps the shortcake rise and stay light.
- Baking soda (1 teaspoon): Adds lift and helps create a tender crumb.
- Salt (pinch): Balances sweetness and boosts flavor.
- Half and half (½ cup): Adds moisture and richness to keep the shortcake soft.
How to Make Strawberry Shortcake
Preheat the oven to 350 degrees F. Lightly grease a 9×9 baking dish, add parchment paper and set aside.
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.
To make whipped cream, place your mixing bowl and whisk attachment (or beaters if mixing with a hand mixer) in the freezer for about 10 minutes to chill. Once chilled, remove from the freezer and add heavy whipping cream, powdered sugar, and vanilla to your bowl. Whether using the Kitchen-aid or a hand-mixer, start mixing on low speed then increase to medium-high. Mix until soft peaks form. Refrigerate until ready to use.
In the bowl of a stand mixer, cream together the sugar and butter until light and fluffy. Add egg and vanilla and mix well.
In a small bowl, whisk together flour, baking powder, baking soda and salt.
Slowly add dry ingredients and half and half to the butter mixture, mixing until just combined.
Pour this into the prepared baking dish and spread to make even. Bake for 18-20 minutes or until a toothpick inserted in the middle comes out clean. Let cool.
Once cool, cut into 9 squares. Cut each square in half, then layer 1 half on the shortcake, along with a spoonful of strawberries and whipped cream, and then the second half on top with more strawberries and whipped cream. Serve immediately.
Kristyn’s Recipe Tips
- Don’t Skip Macerating: Letting strawberries sit for the full 30 minutes with sugar creates the best flavor and syrup.
- Keep Butter Soft but Not Melted: This helps create that flaky shortcake texture.
- Handle Dough Gently: Overworking can make the shortcakes dense.
- Serve Fresh: Let the shortcake cool before slicing so the layers stay neat. These are best assembled right before serving.
- Whipped Cream: Chill your bowl and beaters for whipped cream; it helps it whip faster and hold its shape.
Classic Strawberry Shortcake Recipe
Ingredients
Strawberries:
- 2 pints strawberries rinsed, hulled, and quartered
- ¼ cup granulated sugar
Whipped Cream:
- 2 cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoons vanilla extract
Shortcake:
- ½ cup granulated sugar
- 6 tablespoons butter softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- Pinch of salt
- ½ cup half and half
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 9×9 baking dish, add parchment paper and set aside.
- 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.
- To make whipped cream, place your mixing bowl and whisk attachment (or beaters if mixing with a hand mixer) in the freezer for about 10 minutes to chill. Once chilled, remove from the freezer and add heavy whipping cream, powdered sugar, and vanilla to your bowl. Whether using the Kitchen-aid or a hand-mixer, start mixing on low speed then increase to medium-high. Mix until soft peaks form. Refrigerate until ready to use.
- In the bowl of a stand mixer, cream together the sugar and butter until light and fluffy. Add egg and vanilla and mix well.
- In a small bowl, whisk together flour, baking powder, baking soda and salt.
- Slowly add dry ingredients and half and half to the butter mixture, mixing until just combined.
- Pour this into the prepared baking dish and spread to make even. Bake for 18-20 minutes or until a toothpick inserted in the middle comes out clean. Let cool.
- Once cool, cut into 9 squares. Cut each square in half, then layer 1 half on the shortcake, along with a spoonful of strawberries and whipped cream, and then the second half on top with more strawberries and whipped cream. Serve immediately.
Notes
- Don’t Skip Macerating: Letting strawberries sit for the full 30 minutes with sugar creates the best flavor and syrup.
- Keep Butter Soft but Not Melted: This helps create that flaky shortcake texture.
- Serve Fresh: Let the shortcake cool before slicing so the layers stay neat. These are best assembled right before serving.
- Whipped Cream: Chill your bowl and beaters for whipped cream; it helps it whip faster and hold its shape.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Bake the biscuits, make the whipped cream, slice the strawberries (do not add sugar until 30 minutes before assembling), and store them separately until you’re ready to assemble and serve.
Keep components separate for best results. Refrigerate strawberries and whipped cream in airtight containers for up to 2 days, and shortcake covered at room temperature for 1 day or refrigerated for up to 3 days. Freeze the shortcake (unassembled) wrapped tightly for up to 2 months.
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This recipe was originally published July 2019.
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!