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!
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
- Place quartered strawberries in a bowl and sprinkle with ¼ cup sugar. Place in fridge and let fruit “sweat” out juices.
- Preheat oven to 450 degrees.
- 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 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.
- 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.