Strawberry Shortcake

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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 cakeStrawberry 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!?

Two strawberry shortcake biscuits with whipped cream and strawberries in between and on top

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!

Sliced strawberries in a white bowl

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.

Collage of making shortcake biscuits, the dough, using cookie cutters to cut the dough, and the biscuit dough on a baking sheet

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. 😉

Old fashioned strawberry shortcake on a white plate

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:

Strawberry Shortcake Recipe

5 from 6 votes

Light and refreshing, this classic old fashioned dessert is perfect for summer! Strawberry shortcake is simple, beautiful, and incredibly delicious.

Course Dessert
Cuisine American
Servings 12
Calories 602 kcal

Ingredients

  • 2 pints strawberries rinsed and quartered
  • 1/2 cup sugar
  • 4 cups flour
  • 4 tbsp sugar
  • 1/4 tsp salt
  • 5 tsp baking powder
  • 1 1/4 cup butter divided
  • 3 cups whipping cream
  • 1 tsp vanilla

Instructions

  1. Place quartered strawberries in a bowl and sprinkle with ¼ cup sugar. Place in fridge and let fruit “sweat” out juices.

  2. Preheat oven to 450 degrees.

  3. 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. 

  4. 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 melted butter and bake for 12-14 minutes (or until golden brown). These will be thicker and more biscuit-y than cake.

  5. Make whipped cream with remaining whipping cream by beating the cream and vanilla until thickened.

  6. 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.

Author

Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments

  1. 5 stars
    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!

  2. 5 stars
    My kids request for their birthday cake is strawberry shortcake. They loved these and thought it was so great that they were individual cakes.

  3. 5 stars
    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.