Summer’s Best Homemade Strawberry Shortcake: A Classic Dessert Recipe

Classic Homemade Strawberry Shortcake Recipe

There’s something wonderfully nostalgic about a perfect shortcake that brings back memories of summer gatherings and family celebrations. This golden, buttery dessert is the quintessential canvas for showcasing fresh, juicy strawberries and billowy whipped cream. Today, I’m sharing my take on this timeless American classic that’s both simple to make and absolutely delicious.

Why This Strawberry Shortcake Recipe Works

Unlike store-bought versions, this homemade shortcake has that perfect balance of sweetness and buttery flavor with a tender crumb that still holds up beautifully under juicy berries. The secret lies in cold butter and minimal handling of the dough for the flakiest texture.

The History of Shortcake

Shortcakes have been enjoyed for centuries, with early versions appearing in European cookbooks from the 1500s. The term “short” refers to the high fat content that keeps gluten strands short, resulting in that tender, crumbly texture we love. The American strawberry version became popular in the mid-1800s when the transcontinental railroad made shipping fresh strawberries across the country possible.

Ingredients You’ll Need for Perfect Shortcake

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold unsalted butter, cut into small pieces
• 2/3 cup cold milk
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons coarse sugar for topping (optional)

For the Strawberry Filling:

• 4 cups fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar
• 1 tablespoon lemon juice

For the Whipped Cream:

• 1 1/2 cups heavy whipping cream
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Step-by-Step Instructions for Perfect Shortcake

1. Prepare Your Oven and Pan

   Preheat your oven to 450°F (230°C). Grease an 8-inch round cake pan or line a baking sheet with parchment paper if making individual shortcakes.

2. Mix the Dry Ingredients

   In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined.

3. Cut in the Butter

   Using a pastry cutter, two knives, or your fingertips, work the cold butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining. Tip: Cold butter creates steam pockets during baking, resulting in flaky layers!

4. Add the Wet Ingredients

   In a small bowl, whisk together the milk, egg, and vanilla. Pour into the flour mixture and stir gently with a fork just until the dough comes together. Be careful not to overmix.

5. Shape the Dough

   For a single large shortcake: Transfer the dough to the prepared pan and gently spread it evenly.

   For individual shortcakes: Turn the dough onto a lightly floured surface, pat to 3/4-inch thickness, and cut into 8 rounds using a biscuit cutter. Place on prepared baking sheet.

6. Top and Bake

   Sprinkle the top with coarse sugar if using. Bake for 15-18 minutes for individual shortcakes or 20-25 minutes for one large shortcake, until golden brown and a toothpick inserted in the center comes out clean.

7. Prepare the Strawberries

   While the shortcake is baking, combine the sliced strawberries, sugar, and lemon juice in a bowl. Stir gently and let sit at room temperature for at least 30 minutes to create a sweet strawberry syrup.

8. Whip the Cream

   In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla until soft peaks form. Be careful not to overbeat.

9. Assemble and Serve

   When the shortcake is cool enough to handle, split it horizontally (if using one large cake) or individual cakes in half. Place the bottom half on a serving plate, top generously with strawberries and their juice, add a dollop of whipped cream, then cap with the top half of the shortcake. Add more berries and cream on top.

Expert Tips for Shortcake Success

• Keep ingredients cold: For the flakiest texture, use cold butter and milk straight from the refrigerator.
• Don’t overwork the dough: Mix just until combined to avoid tough shortcakes.
• Season your berries: Let strawberries macerate with sugar for at least 30 minutes to draw out their juices.
• Make ahead: The shortcake can be baked earlier in the day, but assemble just before serving to prevent sogginess.

Variations to Try

• Mixed Berry Shortcake: Combine strawberries with blueberries, raspberries, and blackberries for a colorful twist.
• Lemon Shortcake: Add 1 tablespoon of lemon zest to the dough for a bright citrus flavor.
• Chocolate Shortcake: Replace 1/4 cup of flour with unsweetened cocoa powder for a chocolate version.
• Peach Shortcake: Swap strawberries for fresh sliced peaches in summer.

Nutritional Information

Storage and Make-Ahead Tips

Shortcakes are best enjoyed fresh on the day they’re made, but you can store unfilled shortcakes in an airtight container at room temperature for up to 2 days. For longer storage, freeze unfilled shortcakes for up to 3 months and thaw at room temperature before using.

Why Homemade Shortcake Will Become Your Go-To Summer Dessert

This classic shortcake recipe is more than just a dessert—it’s a celebration of summer’s bounty. With its buttery, tender layers and sweet-tart strawberry filling, it’s the perfect end to any meal. Whether you’re hosting a backyard barbecue or just craving something sweet, this timeless treat never disappoints. Once you’ve mastered this basic shortcake, you’ll find yourself making it all summer long!

Recipe adapted from AllRecipes