This easy strawberry shortcake will give you individual shortcakes — perfect for parties! Made with fresh strawberries and a quick-to-make homemade whipped cream, easily double or triple the recipe for large gatherings.
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Homemade Strawberry Shortcake
This recipe for strawberry shortcake will give you 6 individual servings that are just as delicious as they are tasty — it’s a great dessert option to keep on hand.
Another bonus? It’s prepped and ready in just about 30 minutes, making my version truly the best strawberry shortcake recipe you’ll ever try.
Fresh ripe strawberries are the star of the show, and when paired with homemade whipped cream and a light and buttery cake, the results are simple yet impressive enough for guests.
Serve alongside my lemon poke cake, raspberry thumbprint cookies, and mango mousse for a fruity dessert spread!
Why You’ll Love This Easy Strawberry Shortcake Recipe
- Ideal for spring and summer
- Cake, topping, and whipped cream made from scratch
- Full of fresh and bright fruity flavor
- Individual portions make serving easy
- Perfect amount of sweetness
Easy Strawberry Shortcake Ingredients
- Strawberries
- Granulated Sugar
- Lemon – juiced and zested
- All-Purpose Flour
- Baking Powder
- Baking Soda
- Kosher Salt
- Butter – cold
- Buttermilk – cold
- Egg – beaten with water for an egg wash
- Coarse Sugar
- Heavy Whipping Cream – very cold
- Powdered Sugar
- Pure Vanilla Extract
How to Make Strawberry Shortcake Dessert
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Place the sliced strawberries, sugar, lemon juice, and zest in a small bowl and stir to combine. Set aside while you prepare the rest of the strawberry shortcake dessert.
STEP TWO: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Add the all-purpose flour, sugar, baking powder, baking soda, and salt to a large mixing bowl and stir to combine.
STEP THREE: Grate the cold butter with a box grater, add to the dry ingredients, and stir. Incorporate the buttermilk and stir until you get a shaggy dough.
STEP FOUR: Turn the dough out onto a lightly floured surface and form an even rectangle about 7 inches long, 5 inches wide, and 1 inch tall. Use a 2-inch round cutter to create 6 evenly-sized shortcakes and place them on the prepared baking sheet.
STEP FIVE: Brush each shortcake with the egg wash and top with coarse sugar. Bake for 10-12 minutes or until golden brown.
STEP SIX: While the shortcakes cool, pour the heavy whipping cream, powdered sugar, and vanilla into the bowl of a stand mixer with the whisk attachment. Whip until stiff peaks form.
STEP SEVEN: Slice each cake in half lengthwise. Add a spoonful of the strawberries, top with a dollop of whipped cream, and add the other half of the cake on top of the whipped cream. Serve immediately.
Easy Strawberry Shortcake Recipe Variations
- Add a layer of chocolate ganache or sauce for added sweetness and flavor. You could even incorporate some mini chocolate chips into the shortcake batter too!
- Put a refreshing twist on my recipe and add some orange or lime zest to the shortcake batter. Replace the vanilla extract in the whipped cream with more zest, and the whole thing will be infused with citrus flavor.
- Create a triple berry strawberry shortcake by adding some blueberries and raspberries to the fruit layer! Top with more fresh berries for even more flavor and natural sweetness.
Best Strawberry Shortcake Recipe Tips and Tricks
- If you want to make this dessert ahead of time, you can macerate the strawberries up to 2 hours before serving. However, as a note, the berries will become too soft if you make them too far in advance.
- Use fresh and ripe strawberries for the best results. Check for a bright and vibrant color and a sweet scent when choosing them at the grocery store. And please, do not try to use frozen for this recipe! It honestly just won’t taste the same.
- I use buttermilk to add acid and provide moisture to the biscuits. If you can’t find it at the store, you can make your own by adding 1 tablespoon of white vinegar or lemon juice to 1 cup of milk. Let it sit for about 10 minutes, stir, and it’s ready to use!
Easy Strawberry Shortcake Topping Suggestions
Toasted nuts, fresh mint leaves, lemon zest, and shredded coconut are all popular strawberry shortcake toppings.
You could also elevate this dish and serving it with a balsamic glaze on top. Paired with the fresh berries, it would be super yummy.
Storing Leftover Strawberry Shortcake Dessert
This dessert is best enjoyed fresh. If you do have leftover ingredients, store them in separate airtight containers in the fridge. If you don’t, the macerated strawberries will cause the cake to go soggy.
The cake will keep for 1-2 days, while the strawberries and whipped cream will be good for just about 24 hours.
Can Homemade Strawberry Shortcake be Frozen?
Homemade strawberry shortcake can be frozen, but it’s best to store each component separately. Once the cake is cool, place it in an airtight container in the freezer for up to 1 month.
Macerate the strawberries and store them in a separate container — they will keep for up to 3 months. I suggest making the whipped cream just before serving for best results, as it doesn’t freeze well.
Recipe for Strawberry Shortcake FAQs
Is strawberry shortcake made of angel food cake?
Strawberry shortcake is not made of angel food cake but rather a sweet biscuit or sponge cake.
While you could definitely experiment and use angel food cake instead, I have to say it does lack the rich and crumbly texture you get with this recipe.
How was strawberry shortcake originally made?
Strawberry shortcake was originally made by layering sweetened strawberries between biscuits or sponge cake and then topping it with whipped cream.
Is strawberry cake and strawberry shortcake the same?
Strawberry cake and strawberry shortcake are not the same. Strawberry cake is a standalone cake that’s been flavored with strawberries and is typically topped with frosting.
Strawberry shortcake is made up of several different layers of cake, fresh berries, and whipped cream.
What’s the difference between cake and shortcake?
The main differences between cake and shortcake are the texture and preparation. Cake is a more general term for sweet baked goods with a soft texture.
Shortcakes are more crumbly, rich, and absorbent, which is why they are often topped with fresh fruit.
More Fruit Desserts
- Fresh Strawberry Pie
- Lemon Blueberry Cookies
- Cinnamon Roll Apple Pie
- Strawberry Fruit Dip
- Angel Food Cake
- Lemon Poke Cake
- Air Fryer Apple Crisp
Recipe for Strawberry Shortcake
Ingredients
For the Strawberries
- 1 package 8 ounces strawberries, hulled and sliced
- 2 tablespoons granulated sugar
- 1 lemon juiced and zested
For the Shortcake
- 2 cups all purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1/2 cup cold butter
- 1 cup buttermilk
- 1 large egg beaten with a splash of water
- 2 tablespoons coarse sugar
For the Whipped Cream
- 1 cup cold heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
For the Strawberries
- Add the sliced strawberries, sugar, lemon juice, and lemon zest to a medium bowl and stir to combine. Set aside while you prepare the rest of the shortbread.
For the Shortcake
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- In a large mixing bowl, add the all-purpose flour, sugar, baking powder, baking soda, and salt. Stir to combine.
- Using a box grater, grate the cold butter into the dry ingredients. Stir to combine.
- Next, add the buttermilk and stir until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and pat it into an even rectangle–approximately 7” long, 5” wide, and 1” tall.
- Use a 2” round cutter to cut out 6 even shortcakes and place them on the parchment-lined baking sheet.
- Brush each shortcake with the egg wash and sprinkle it with coarse sugar.
- Bake for 10-12 minutes or until golden brown on top. Allow them to cool while you make the whipped cream.
For the Whipped Cream
- Pour the heavy whipping cream, powdered sugar, and vanilla into the bowl of your stand mixer fitted with the whisk attachment.
- To serve, slice the shortcakes in half horizontally. Place a spoonful of macerated strawberries on the bottom half of the shortcake and top with a dollop of whipped cream.
- Place the top half of the shortcake on top of the whipped cream and enjoy immediately.
