Name: Strawberry Shortcake Dessert Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups fresh strawberries, hulled and sliced; 2 tablespoons granulated sugar; 2 cups all-purpose flour; 1/4 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, cold and cubed; 2/3 cup whole milk; 1 teaspoon vanilla extract; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1/2 teaspoon vanilla extract

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There’s just something undeniably charming about a classic Strawberry Shortcake Dessert. With pillowy, golden shortcakes, sweet and juicy berries, and a cloud of freshly whipped cream, this treat is the very essence of summer on a plate. Each bite brings together tender, buttery biscuit, vibrant fruit, and silky cream in a harmony that’s both nostalgic and irresistible. Whether you’re sharing it at a backyard gathering or treating yourself on a quiet evening, this Strawberry Shortcake Dessert is sure to bring big smiles and requests for seconds!

Strawberry Shortcake Dessert Recipe - Recipe Image

Ingredients You’ll Need

You’ll be delighted to see how a handful of simple, familiar ingredients can create something truly magical. Every component in this Strawberry Shortcake Dessert plays an important role, from the plump strawberries to the rich, homemade whipped cream, making each bite a celebration of flavor and texture.

Fresh strawberries (2 cups, hulled and sliced): Choose ripe, fragrant berries for the brightest, juiciest flavor.
Granulated sugar (2 tablespoons for berries): Helps the strawberries release their juices and shine with natural sweetness.
All-purpose flour (2 cups): The sturdy base for your shortcakes, giving them structure and tenderness.
Granulated sugar (1/4 cup for shortcakes): Adds just the right amount of sweetness to the biscuit layer.
Baking powder (1 tablespoon): Gives the shortcakes their signature rise and fluffy texture.
Salt (1/2 teaspoon): Balances out the sweetness and enhances the other flavors.
Unsalted butter (1/2 cup, cold and cubed): Cold butter is the secret to those flaky, melt-in-your-mouth shortcakes.
Whole milk (2/3 cup): Brings moisture and richness to the dough for perfectly tender results.
Vanilla extract (1 teaspoon for shortcakes): Adds a lovely, aromatic note that ties everything together.
Heavy whipping cream (1 cup): Whips up into the lightest, dreamiest topping imaginable.
Powdered sugar (2 tablespoons): Sweetens the whipped cream without any grittiness.
Vanilla extract (1/2 teaspoon for whipped cream): A final touch of fragrance for the whipped cream.

How to Make Strawberry Shortcake Dessert

Step 1: Macerate the Strawberries

Start by tossing your freshly sliced strawberries with a couple of tablespoons of granulated sugar in a medium bowl. Give them a gentle stir, then set the bowl aside for at least 30 minutes. This lets the berries soften and release their sweet, ruby juices, creating the luscious filling that makes Strawberry Shortcake Dessert so special.

Step 2: Prepare the Shortcake Dough

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt. Add the cold, cubed butter and use a pastry cutter or fork to cut it into the dry ingredients until the mixture looks like coarse crumbs. This step is the secret to those tender, flaky shortcakes!

Step 3: Bring the Dough Together

Gently stir in the whole milk and vanilla extract just until the dough comes together. Be careful not to overmix; a light hand keeps the shortcakes soft and airy. Drop generous spoonfuls of dough (about 1/3 cup each) onto your prepared baking sheet. You should end up with 6 rustic mounds, ready for the oven.

Step 4: Bake the Shortcakes

Slide the tray into the oven and bake for 12 to 15 minutes, or until the shortcakes are beautifully golden brown. Let them cool on a wire rack so they’re ready to soak up all the strawberry juices and cream without falling apart.

Step 5: Whip the Cream

In a chilled mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Beat until soft peaks form, taking care not to overwhip. The result should be light, airy, and just sweet enough — the perfect match for your berries and biscuits.

Step 6: Assemble the Strawberry Shortcake Dessert

Split the cooled shortcakes in half horizontally. Place the bottom half on a plate, spoon over a generous heap of macerated strawberries, and dollop with plenty of whipped cream. Cap with the top half of the shortcake, then finish with another flourish of cream and a few more berries. Serve right away for the ultimate Strawberry Shortcake Dessert experience!

How to Serve Strawberry Shortcake Dessert

Garnishes

A little extra flourish goes a long way! Add a sprig of fresh mint, a dusting of powdered sugar, or a few curls of lemon zest to each plate. These simple touches elevate the look and add a hint of freshness, making your Strawberry Shortcake Dessert truly picture-perfect.

Side Dishes

Since this dessert is the star of the show, keep sides light and simple. A scoop of vanilla ice cream is always welcome, or you might serve a pitcher of chilled lemonade or sweet tea alongside. For a brunch spread, fresh fruit salad or a bowl of mixed berries makes a lovely complement.

Creative Ways to Present

Think outside the plate! Try assembling Strawberry Shortcake Dessert in individual mason jars for a picnic, or layer everything in a trifle dish for a dramatic, shareable centerpiece. Mini shortcakes work beautifully for parties, while a deconstructed version (with components served separately) lets everyone build their own.

Make Ahead and Storage

Storing Leftovers

If you end up with extras, store the shortcakes, berries, and whipped cream separately in airtight containers in the fridge. This keeps the shortcakes from getting soggy and the cream nice and fluffy. Assemble just before serving for best results.

Freezing

Shortcakes themselves freeze beautifully! Let them cool completely, then wrap tightly and store in a freezer-safe bag for up to two months. Just thaw at room temperature before using. It’s best to enjoy the strawberries and whipped cream fresh, as their texture doesn’t hold up well to freezing.

Reheating

To revive your shortcakes, warm them gently in a low oven (about 300°F) for a few minutes. This brings back their tender texture and makes them taste freshly baked. Let cool slightly before assembling with berries and cream.

FAQs

Can I use frozen strawberries for Strawberry Shortcake Dessert?

You can use frozen strawberries in a pinch, but for the juiciest, most flavorful result, fresh berries are ideal. If using frozen, thaw them completely and drain off any excess liquid before macerating with sugar.

What’s the best way to cut in the butter for shortcakes?

Using a pastry cutter or two forks, work the cold, cubed butter into the dry ingredients just until the mixture resembles coarse crumbs. You want little bits of butter throughout; they’ll create pockets of flakiness as the shortcakes bake.

Can I make the shortcakes ahead of time?

Absolutely! Bake the shortcakes a day in advance and store them in an airtight container once completely cooled. Assemble with strawberries and whipped cream just before serving for the freshest taste and texture.

Is it possible to make this Strawberry Shortcake Dessert gluten-free?

Yes! Substitute a good-quality gluten-free all-purpose flour blend for the regular flour. Check the blend’s instructions for any adjustments, and keep in mind the texture may vary slightly, but the dessert will still be delicious.

Can I use store-bought biscuits instead of homemade shortcakes?

Of course! While homemade shortcakes are a treat, a good-quality store-bought biscuit can save you time and still deliver a fantastic Strawberry Shortcake Dessert. Just be sure to warm them before assembling for that fresh-baked feel.

Final Thoughts

If you’ve never made your own Strawberry Shortcake Dessert from scratch, you’re in for a real treat! It’s simple, joyful, and guaranteed to make any occasion feel a little more special. Gather your ingredients and give this classic a try — you just might find it becomes your new favorite tradition.

Strawberry Shortcake Dessert Recipe

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4.8 from 21 reviews

Author: admin
Total Time: 35 minutes (plus 30 minutes for strawberries to macerate)
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This classic Strawberry Shortcake Dessert is a delightful summer treat featuring tender homemade shortcakes layered with macerated fresh strawberries and luscious whipped cream. Perfect for warm-weather gatherings, this recipe balances sweet, juicy berries with fluffy biscuits and creamy topping for a timeless, irresistible dessert.

Ingredients

Scale

Strawberries

2 cups fresh strawberries, hulled and sliced
2 tablespoons granulated sugar

Shortcakes

2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
2/3 cup whole milk
1 teaspoon vanilla extract

Whipped Cream

1 cup heavy whipping cream
2 tablespoons powdered sugar
1/2 teaspoon vanilla extract

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Instructions

Prepare the Strawberries: In a medium bowl, toss the sliced strawberries with 2 tablespoons of granulated sugar. Set aside to macerate for at least 30 minutes, allowing the berries to release their natural juices and become wonderfully sweet.
Make the Shortcake Dough: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a large bowl, whisk together the flour, 1/4 cup sugar, baking powder, and salt. Cut in the cold and cubed butter using a pastry cutter or fork until the mixture resembles coarse crumbs, ensuring a flaky texture in your shortcakes.
Add Wet Ingredients: Stir in the whole milk and 1 teaspoon vanilla extract just until the dough comes together. Be careful not to overmix, as this will make the shortcakes tough.
Shape and Bake the Shortcakes: Drop spoonfuls of dough (about 1/3 cup each) onto the prepared baking sheet to form 6 shortcakes. Bake in the preheated oven for 12 to 15 minutes or until they are golden brown on top. Remove from oven and let cool on a wire rack.
Whip the Cream: In a chilled bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form. This whipped cream will provide a light and fluffy complement to the shortcakes and strawberries.
Assemble the Dessert: Slice each shortcake in half horizontally. Place the bottom half on a plate, spoon generous amounts of the macerated strawberries and their juices over it, then add a dollop of whipped cream. Top with the other half of the shortcake and just before serving, add more whipped cream and strawberries on top for an elegant presentation.

Notes

For enhanced flavor and sparkle, brush the tops of the shortcakes with a little cream and sprinkle with coarse sugar before baking.
If short on time, store-bought biscuits can be used as a convenient substitute for homemade shortcakes without compromising taste.
Ensure the butter is very cold for flaky, tender shortcakes.
Macerate strawberries for at least 30 minutes for best flavor release and juiciness.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American