Strawberry Shortcake Recipe: A Cozy Summer Delight
There’s something undeniably comforting about the aroma of freshly baked shortcakes wafting through the kitchen on a warm summer afternoon. It’s like a sweet embrace from a cherished childhood memory—sitting on my grandmother’s porch, laughter mingling with the sound of strawberries being sliced for our favorite dessert. Each fluffy layer, generously piled with whipped cream and juicy strawberries, brings a wave of nostalgia that’s irresistible. If you’re looking for a deliciously simple way to celebrate summer’s bounty, this strawberry shortcake recipe is the ticket. Trust me, it’s so good, you’ll want to share it on Pinterest!
This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Quick and Easy: Perfect for a spontaneous summer gathering or a cozy family evening at home.
- Bursting with Flavor: The sweet, ripe strawberries paired with fluffy whipped cream create a creamy sweet symphony.
- Beautiful Presentation: Each serving is a work of art that’s sure to impress guests and make your Instagram feed pop!
- Customizable: Feel free to add your own creative twists with flavors and toppings to suit your tastes.
- Perfect for Any Occasion: Whether it’s a picnic, barbecue, or dessert for two, strawberry shortcake is always a hit.
Ingredients You’ll Need for Strawberry Shortcake Recipe
- 1 batch of Fresh Strawberry Topping*
- 3 cups all-purpose flour (spooned and leveled)
- 1/3 cup granulated sugar
- 1 teaspoon kosher salt
- 2 tablespoons baking powder
- 3/4 cup butter (COLD; 1 & 1/2 sticks)
- 1 large egg (cold)
- 3/4 cup buttermilk** (COLD)
- 1-2 tablespoons buttermilk (cold OR ice water)
- 2 cups heavy cream***
- 1/3 cup powdered sugar
- 1 teaspoon vanilla
*Note: Start by making the Fresh Strawberry Topping. Cover and set aside to thicken. You can serve it at room temperature or chill it in the fridge.
Let’s Make It Together
- Start by making the Fresh Strawberry Topping. Set it aside to thicken while you prepare the shortcake.
- In a large bowl, combine the 3 cups of flour, 1/3 cup granulated sugar, 1 teaspoon kosher salt, and 2 tablespoons baking powder. Whisk to blend.
- Use a knife to chop the 3/4 cup COLD butter into small chunks and add it to the flour mixture. With a pastry cutter, cut the butter into the flour until the mixture resembles coarse crumbs with pieces of butter about the size of a pea.
- In a small bowl or glass measuring cup, whisk together the 3/4 cup COLD buttermilk and the large egg.
- Pour the buttermilk/egg mixture into the flour blend and use a rubber spatula to gently stir it together to form a shaggy dough—some flour is okay to remain unincorporated.
- Lightly flour your hands and knead the dough a few times directly in the bowl, incorporating any loose flour.
- If the dough seems too dry, add 1 tablespoon of cold buttermilk or ice water until it’s manageable.
- Turn the dough out onto a floured surface and roll it into a rectangle about 9×13 inches thick.
- Fold the dough in half, then quarters, and again. Pat it down to create a smooth top, then roll out gently to about 1 and 1/4 inch thickness.
- Dip a 2 and 1/2 inch biscuit cutter into flour and cut the dough without twisting. Place each round in a buttered cast iron skillet or a greased 9×9 inch baking pan, letting them touch slightly.
- For maximum flakiness, freeze the whole pan of dough for about 20 minutes before baking. This will help achieve those perfect layers!
- Preheat the oven to 425°F and brush the tops of the shortcakes with buttermilk or cream. Sprinkle generously with sugar (I love using chunky raw sugar for a lovely crunch!).
- Bake for 18-22 minutes until the tops are golden brown and the edges firm. If unsure, split one in half to check for gooeyness in the center.
- While the shortcakes are baking, make the whipped cream. In a large bowl or stand mixer, combine 2 cups of heavy cream, 1/3 cup powdered sugar, and 1 teaspoon vanilla. Beat on high until soft peaks form (2-5 minutes).
- Finally, assemble your shortcakes! Slice a shortcake, pile it high with strawberries and whipped cream, add the top layer, then finish with more strawberries and cream.
Fun Ways to Customize It
- Chocolate Dipped Strawberry Shortcakes: Drizzle melted chocolate over the shortcakes for a rich, indulgent twist.
- Zesty Lemon Infusion: Add the zest of one lemon to the dough for a refreshing zing that brightens up the flavors.
- Peanut Butter Cream: Swap out some of the whipped cream for creamy peanut butter for a rich and nutty take on the classic.
- Mini Shortcake Bites: Cut the shortcakes into smaller rounds and serve them as bite-sized delights at your next gathering.
Chef Emma’s Helpful Tips
- Make-Ahead: You can prepare the unbaked shortcakes, seal them well, and freeze them for up to 2 months. Bake directly from frozen, adjusting time accordingly.
- Storage: Leftover shortcake is best stored in an airtight container in the refrigerator, but keep them separate from the strawberries to maintain fluffiness.
- Ingredient Swaps: If you don’t have buttermilk, milk with a dash of vinegar or lemon juice will work as a substitute.
- Perfect Slicing: For the cleanest cut, use a serrated knife to slice your shortcakes without squashing them.
Nutrition Information per Serving
- Serving Size: 1 shortcake
- Calories: 450
- Carbs: 55g
- Sugar: 24g
- Fat: 25g
- Protein: 6g
- Sodium: 150mg
Frequently Asked Questions
- Can I make this ahead? Absolutely! You can prepare and freeze the shortcakes or make the strawberry topping in advance.
- Can I use different ingredients? Sure! Substitute the heavy cream with a lighter alternative or use non-dairy milk.
- How do I store leftovers? Store shortcakes and strawberries separately in the fridge for up to 2 days.
- How long does it last? Enjoy within 2-3 days for the best taste and texture.
Wrapping It Up
This Strawberry Shortcake Recipe is a delightful way to savor summer flavors and create sweet memories. The light, fluffy shortcakes and vibrant strawberries topped with luscious whipped cream are perfect for any occasion. Make sure to save this Strawberry Shortcake Recipe to your delightful treats board so it’s ready when you need a cozy dessert! Whether it’s a casual gathering or a special celebration, this recipe is sure to warm hearts and fill bellies. Happy baking!
Strawberry Shortcake
A deliciously simple strawberry shortcake recipe that combines fluffy layers of shortcake, juicy strawberries, and whipped cream for a perfect summer dessert.
Ingredients
Fresh Strawberry Topping
- 1 batch Fresh Strawberry Topping Cover and set aside to thicken. Can be served at room temperature or chilled.
Shortcake Ingredients
- 3 cups all-purpose flour (spooned and leveled)
- 1/3 cup granulated sugar
- 1 teaspoon kosher salt
- 2 tablespoons baking powder
- 3/4 cup butter (COLD; 1 & 1/2 sticks) Cut into small chunks
- 1 large egg (cold)
- 3/4 cup buttermilk (COLD)
- 1-2 tablespoons buttermilk or ice water (cold) Use if the dough seems too dry
Whipped Cream Ingredients
- 2 cups heavy cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla
Instructions
Preparation
- Start by making the Fresh Strawberry Topping. Set it aside to thicken while you prepare the shortcake.
- In a large bowl, combine the flour, granulated sugar, kosher salt, and baking powder. Whisk to blend.
- Chop the cold butter into small chunks and add it to the flour mixture. Cut the butter into the flour until it resembles coarse crumbs.
- In a small bowl, whisk together the cold buttermilk and the large egg.
- Pour the buttermilk/egg mixture into the flour blend and gently stir to form a shaggy dough.
- Knead the dough a few times in the bowl, incorporating any loose flour. Add buttermilk or ice water if the dough is too dry.
- Turn the dough out onto a floured surface and roll it into a rectangle about 9x13 inches thick.
- Fold the dough in half, then quarters, and roll out to about 1 and 1/4 inch thickness.
- Use a biscuit cutter to cut rounds and place them into a buttered skillet or greased baking pan.
- For maximum flakiness, freeze the dough for about 20 minutes before baking.
Baking
- Preheat the oven to 425°F and brush the tops of the shortcakes with buttermilk or cream. Sprinkle with sugar.
- Bake for 18-22 minutes until golden brown. Check for doneness.
Whipped Cream
- In a large bowl, combine heavy cream, powdered sugar, and vanilla. Beat until soft peaks form.
Assembly
- Slice a shortcake, top with strawberries and whipped cream, and add the top layer. Finish with more strawberries and cream.
Notes
Make-Ahead: Freeze unbaked shortcakes for up to 2 months. Store leftovers in an airtight container in the fridge, separate from strawberries.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 55gProtein: 6gFat: 25gSaturated Fat: 15gSodium: 150mgFiber: 1gSugar: 24g
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