Name: Homemade Strawberry Shortcake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup sugar; 1/2 cup butter, softened; 2 eggs; 1/2 cup buttermilk; 1 teaspoon vanilla extract; 2 cups fresh strawberries, hulled and sliced; 2 tablespoons sugar (for macerating); 1 cup heavy cream; 2 tablespoons powdered sugar; 1/2 teaspoon vanilla extract (for whipped cream)

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A classic dessert that showcases the beauty of fresh summer strawberries, homemade strawberry shortcake combines tender, golden vanilla shortcakes with juicy, macerated berries and pillowy whipped cream. This beloved treat is a nostalgic favorite that never goes out of style and is perfect for celebrating the sweetness of berry season.

Why You’ll Love This Recipe

This strawberry shortcake recipe is a wonderful balance of flavors and textures: buttery and soft shortcakes, naturally sweetened strawberries, and airy whipped cream. Unlike store-bought versions, this homemade approach ensures freshness in every bite. Whether served at family gatherings or summer picnics, this dessert impresses with its simplicity and elegance.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Shortcakes:

all-purpose flour
baking powder
salt
sugar
butter, softened
eggs
buttermilk
vanilla extract

For the Strawberry Topping:

fresh strawberries, hulled and sliced
sugar (for macerating)

For the Whipped Cream:

heavy cream
powdered sugar
vanilla extract

directions

Preheat the oven to 350°F (175°C). Grease a muffin pan or shortcake molds.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a separate large bowl, cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Spoon the batter evenly into the prepared muffin pan.
Bake for 18–20 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely on a wire rack.
While the shortcakes are baking, prepare the strawberries. Toss the sliced strawberries with the sugar and let them sit for at least 15 minutes to release their juices.
In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
To assemble, slice the cooled cakes in half horizontally. Spoon macerated strawberries and their juices over the bottom half, add a generous dollop of whipped cream, and place the top cake half over it. Top with more cream and berries if desired.

Servings and timing

Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Servings: 8 shortcakes
Calories per Serving: 380 kcal

Variations

Berry Blend: Add blueberries or raspberries to the strawberry mixture for a mixed berry topping.
Lemon Zest: Incorporate lemon zest into the shortcake batter or whipped cream for a citrusy twist.
Biscuit Style: Make a more traditional shortcake by using a biscuit dough instead of a cake-style batter.
Gluten-Free: Use a gluten-free all-purpose flour blend to accommodate dietary restrictions.
Chocolate Option: Add mini chocolate chips to the shortcakes or drizzle with chocolate sauce for a richer variation.

storage/reheating

Store unassembled components separately. The shortcakes can be stored in an airtight container at room temperature for up to 2 days. The strawberries and whipped cream should be refrigerated and used within 2 days. Assembled shortcakes are best enjoyed immediately, but leftovers can be kept in the fridge for one day, though the texture may soften.

FAQs

Can I make the shortcakes ahead of time?

Yes, you can bake the shortcakes a day in advance. Store them in an airtight container until ready to assemble.

Can I use frozen strawberries?

Fresh strawberries are best, but thawed frozen strawberries can be used if fresh are unavailable. Macerate them the same way to release juices.

Can I use store-bought whipped cream?

Yes, but homemade whipped cream offers better flavor and texture.

What if I don’t have buttermilk?

You can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1/2 cup of milk. Let it sit for 5 minutes before using.

How do I prevent soggy shortcakes?

Assemble just before serving, and don’t oversaturate the cakes with strawberry juice.

Can I make these in a square or round cake pan?

Yes, you can bake the batter in an 8-inch square or round pan and slice portions for serving.

What’s the best way to hull strawberries?

Use a paring knife to remove the stem and white core for the cleanest results.

Can I freeze the shortcakes?

Yes, they can be frozen in an airtight container for up to 2 months. Thaw at room temperature before serving.

Are shortcakes the same as biscuits?

They are similar, but shortcakes in this recipe are cake-like, while biscuit-style shortcakes are crumbly and less sweet.

How do I get perfectly whipped cream?

Use cold cream and chilled mixing equipment, and beat just until soft peaks form to avoid over-whipping.

Conclusion

Homemade Strawberry Shortcake is a delightful way to celebrate the sweetness of the season. With its soft vanilla cake, juicy berries, and light whipped cream, this dessert offers a beautiful blend of flavors and textures that feels both nostalgic and indulgent. Whether for a special occasion or a casual summer evening, this recipe delivers timeless charm and satisfaction in every bite.

Homemade Strawberry Shortcake

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Author: Mia
Total Time: 40 minutes
Yield: 8 shortcakes 1x
Diet: Vegetarian

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Description

A timeless dessert made from tender vanilla shortcakes, sweet macerated strawberries, and fluffy whipped cream—this homemade strawberry shortcake is the perfect way to celebrate summer’s freshest berries.

Instructions

Preheat oven to 350°F (175°C). Grease a muffin pan or shortcake molds.
In a bowl, whisk together flour, baking powder, and salt.
In a separate large bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla.
Alternate adding the dry ingredients and buttermilk to the butter mixture, beginning and ending with dry ingredients.
Spoon batter evenly into the prepared muffin pan. Bake for 18–20 minutes, or until a toothpick comes out clean. Cool completely.
While cakes bake, toss sliced strawberries with 2 tbsp sugar and set aside for at least 15 minutes to release juices.
Whip cream with powdered sugar and vanilla until soft peaks form.
To serve, slice cakes in half, spoon strawberries and their juices over the bottom half, top with whipped cream, and cap with the top cake layer. Add more cream and berries on top if desired.