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If you’re on the hunt for a dessert that feels like a warm hug on a sunny afternoon, this Classic Strawberry Shortcake Recipe is exactly what you need. Bursting with bright, juicy strawberries, fluffy whipped cream, and tender, golden shortcakes, this timeless dessert brings together simple ingredients to create something truly magical. Whether you’re serving it for a family gathering or just treating yourself, the combination of sweet, creamy, and slightly crumbly textures will have everyone asking for seconds.

2 cups all-purpose flour in a small white ceramic bowl, fine powder texture; 2 tablespoons granulated sugar in a clear glass measuring spoon, sparkling crystals catching the light; 1 tablespoon baking powder in a small rustic wooden scoop, powdery and light; 1 teaspoon fine salt crystals scattered neatly beside a silver spoon; 3/4 cup whole milk in a transparent glass measuring cup, creamy and smooth with subtle reflections; 1/3 cup melted unsalted butter in a small clear bowl, rich golden liquid with a glossy surface; 4 cups freshly sliced strawberries arranged in a vibrant red heap on a white plate, juicy and glistening with natural seeds and leafy green tops visible; 2 tablespoons granulated sugar sprinkled around as fine crystals; 1/2 cup cold whipping cream in a chilled, frosted glass bowl, thick and luscious; 1 tablespoon powdered sugar dusted lightly on a small white ceramic dish, soft and powdery texture; a small vial of vanilla extract with dark amber liquid and a delicate glass dropper; all ingredients arranged thoughtfully on a clean, bright white marble surface, spaced to enhance each texture and color contrast, natural daylight softly illuminating the scene with gentle shadows, minimal props for a fresh and inviting look, sharp focus capturing fine details of textures and colors, overhead shot, top down view, flat lay photography, professional food styling --ar 1:1 --q 2 --s 750 --v 6.1

Ingredients You’ll Need

The beauty of this recipe lies in its simplicity. Each ingredient plays a crucial role in crafting the perfect balance of flavors and textures—from the flour that gives the cakes their structure to the fresh strawberries that add a natural sweetness and vibrant color. Here’s what you’ll need to bring this Classic Strawberry Shortcake Recipe to life:

2 cups flour: The base for the shortcake provides structure and a tender crumb.
2 tablespoons sugar: Adds just a touch of sweetness to the dough for balanced flavor.
1 tablespoon baking powder: Helps the shortcakes rise and become delightfully fluffy.
1 teaspoon salt: Enhances and balances the overall taste, cutting through the sweetness.
3/4 cup milk: Moistens the dough to keep it soft and easy to handle.
1/3 cup unsalted butter (melted): Adds richness and a tender texture to the shortcakes.
4 cups sliced strawberries: The star of the dish, bringing fresh fruity sweetness and a lovely pop of red.
2 tablespoons sugar: Sweetens the strawberries and helps create a syrupy juice.
1/2 cup whipping cream: Whipped to fluffy perfection, it adds creaminess and indulgence.
1 tablespoon powdered sugar: Sweetens the whipped cream without grittiness.
Splash of vanilla extract or vanilla bean paste (optional): Lifts the whipped cream with a subtle, aromatic warmth.

How to Make Classic Strawberry Shortcake Recipe

Step 1: Preheat and Prepare

Begin by preheating your oven to a toasty 450 degrees. This high heat is key to getting those shortcakes golden brown on the outside while still tender inside. While the oven warms up, gather your ingredients and get ready for some easy mixing.

Step 2: Mix Dry and Wet Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Making a well in the center, pour in the milk and melted butter. Gently mix just until everything comes together—it’s important not to over-mix or your shortcakes might turn out tough instead of tender.

Step 3: Knead and Shape the Dough

Turn the dough out onto a lightly floured surface and knead it gently 15-20 times until it smooths out into a soft ball. Avoid overworking it to keep that perfect crumb. Divide the dough into 4 equal portions, then pat each into a 3/4-inch thick circle. Place them on an ungreased baking sheet, ready to rise and get beautiful in the oven.

Step 4: Bake to Perfection

Slide your shortcakes into the oven and bake for about 10-12 minutes. They should develop a gorgeous golden crust, signaling they’re finished. A toothpick inserted should come out clean. Once baked, transfer them to a cooling rack—this step keeps them from becoming soggy and lets them firm up just right.

Step 5: Sweeten the Strawberries

While the shortcakes bake and cool, toss the sliced strawberries with 2 tablespoons of sugar in a bowl. This sweetens the berries and pulls out their natural juices, turning them juicy and syrupy—exactly how they should be for this Classic Strawberry Shortcake Recipe.

Step 6: Whip the Cream

Next, whip the cream with powdered sugar and a splash of vanilla until stiff peaks form. Whether you use an electric mixer or a jar to shake it vigorously, the result should be light, fluffy cream that’s perfectly sweet and fragrant.

Step 7: Assemble and Serve

Finally, slice your shortcakes in half and pile on a generous spoonful of strawberries, followed by a cloud of whipped cream. Then top with the other half and add a little extra whipped cream or berries if you’re feeling fancy. You’ve just created a classic dessert that’s as delightful to eat as it is to share.

How to Serve Classic Strawberry Shortcake Recipe

Garnishes

Adding fresh mint leaves or a sprinkle of powdered sugar over your assembled shortcakes can elevate the presentation and add a subtle fresh note. A few additional whole strawberries on the side make for a pretty finishing touch, inviting everyone to dig in.

Side Dishes

Since this dessert is rich and fruity, it pairs beautifully with a light green salad or a refreshing glass of sparkling lemonade. If you want to extend the meal, a scoop of vanilla ice cream or a small serving of lemon sorbet keeps the flavors bright and balanced.

Creative Ways to Present

Try serving the shortcakes in clear glass jars layered with strawberries and cream for charming individual portions. Or cut the baked dough into small bite-sized pieces, turning the classic recipe into finger food for parties. The possibilities to impress with your Classic Strawberry Shortcake Recipe are endless!

Make Ahead and Storage

Storing Leftovers

Keep any leftover shortcakes in an airtight container at room temperature for a day or two. Store the cut strawberries and whipped cream separately in the fridge to maintain their freshness and texture. When ready to serve, reassemble the shortcake just before eating.

Freezing

You can freeze the baked shortcakes wrapped tightly in foil or plastic wrap for up to 2 months. Thaw them at room temperature and warm gently in the oven before serving. Avoid freezing the strawberries and whipped cream as their texture won’t hold up well.

Reheating

Warm the shortcakes in a low oven (about 300 degrees) for 5 to 7 minutes to refresh their soft, crumbly texture. Avoid microwaving as it can make them tough or rubbery. Then add your fresh strawberries and whipped cream just before serving for that perfect homemade touch.

FAQs

Can I use frozen strawberries in this recipe?

While fresh strawberries give the best texture and flavor, frozen can work in a pinch. Just thaw them completely and drain any excess juice to prevent the shortcakes from becoming soggy.

Is there a gluten-free version of this Classic Strawberry Shortcake Recipe?

Absolutely! You can substitute the regular flour for a gluten-free all-purpose blend. Be sure to check the baking powder for gluten-free certification, and the texture may be slightly different but still delicious.

Can I make the whipped cream ahead of time?

You can prepare whipped cream a few hours ahead and keep it refrigerated. For best results, whip it just before serving to maintain its light and fluffy texture, but chilling it properly will still give great results.

What can I use instead of baking powder?

If you’re out of baking powder, a mix of baking soda and cream of tartar can be used as a substitute (about 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar equals 1 teaspoon baking powder). This will help your shortcakes rise nicely.

How sweet should the strawberries be?

Sweetness of strawberries can vary depending on the season and variety. Taste your berries before adding sugar and adjust accordingly—some days they may need a bit more sugar to bring out the best flavor, other times less.

Final Thoughts

There’s nothing quite like the joy of biting into a warm, freshly baked shortcake topped with juicy strawberries and fluffy whipped cream. This Classic Strawberry Shortcake Recipe is the perfect way to bring a little sunshine to any day. It’s simple, satisfying, and irresistibly delicious, so go ahead and give it a try—you won’t regret it!

Classic Strawberry Shortcake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 40 reviews

Author: admin
Prep Time: 20 minutes
Cook Time: 10-12 minutes
Total Time: 30-32 minutes
Yield: 4 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

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Description

Classic Strawberry Shortcake is a delightful dessert featuring tender, buttery shortcakes layered with sweetened fresh strawberries and fluffy whipped cream. Perfect for spring and summer, this recipe combines simple ingredients for a timeless treat that’s easy to prepare and delightful to enjoy.

Ingredients

Scale

Shortcake:

2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon salt
3/4 cup milk
1/3 cup unsalted butter, melted

Strawberries:

4 cups sliced strawberries
2 tablespoons granulated sugar (adjust based on berry sweetness)

Whipped Cream:

1/2 cup whipping cream
1 tablespoon powdered sugar
Splash of vanilla extract or vanilla bean paste (optional)

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Instructions

Preheat the oven: Set your oven to 450°F (232°C) to prepare for baking the shortcakes.
Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt to combine evenly.
Add wet ingredients: Make a well in the center of the dry mixture, then pour in the milk and melted butter, stirring just until the dough comes together.
Knead the dough: Transfer the dough onto a lightly floured surface and knead gently 15-20 times until it becomes a soft, smooth ball.
Shape shortcakes: Divide the dough into 4 equal portions and gently pat each into a 3/4-inch thick round. Place them on an ungreased baking sheet.
Bake: Bake the shortcakes for 10-12 minutes, until golden brown and a toothpick inserted in the center comes out clean.
Cool: Remove the shortcakes from the oven and transfer to a cooling rack to cool.
Prepare strawberries: While the shortcakes bake and cool, toss the sliced strawberries with 2 tablespoons sugar, adjusting to taste, and set aside.
Make whipped cream: Combine whipping cream, powdered sugar, and vanilla extract (if using). Beat with an electric mixer or vigorously shake in a jar until stiff peaks form.
Assemble and serve: Slice the cooled shortcakes in half horizontally. Layer with sweetened strawberries and whipped cream before topping with the other half. Serve immediately for best taste.

Notes

Adjust sugar in strawberries based on their natural sweetness.
For extra fluffy whipped cream, use chilled cream and mixing bowl.
Shortcakes are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
Vanilla extract is optional but adds a lovely aroma and flavor to the whipped cream.
You can substitute milk with buttermilk for a tangier shortcake.