Traditional Strawberry Shortcake Delights

Name: Traditional Strawberry Shortcake Delights
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings
Ingredients: 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; 3/4 cup buttermilk; 4 cups fresh strawberries, hulled and sliced; 1/4 cup granulated sugar; 1 cup heavy whipping cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Classic Baking Recipes

I have always loved the sweet, summery taste of strawberry shortcake, and making my own version has been a delightful venture. The process of layering fluffy biscuits with juicy strawberries and whipped cream never fails to bring a sense of nostalgia. Each bite is a perfect blend of textures and flavors, with the sweetness of the strawberries brightening every mouthful. It’s a treat that reminds me of sun-soaked picnics and family gatherings, and I just can’t resist the charm of this classic dessert.

Created by

Emily

Last updated on 2026-02-21T18:30:18.109Z

Making traditional strawberry shortcake is a cherished ritual for me. I recall the first time I baked it, using fresh strawberries from the local farmers' market. Their vibrant flavor truly elevates the dessert. The key tip I discovered is to macerate the strawberries with a bit of sugar to draw out their juices, creating a delicious syrup that adds moisture to the cake.

In my quest for the perfect shortcake, I've tried various biscuit recipes, but I found that using cold butter and buttermilk yields the softest and flakiest layers. The balance of sweetened whipped cream and tangy strawberries is what sets it apart. It’s nothing short of a summer celebration on a plate!

Why You Will Love These Delights
Flaky, buttery biscuits that melt in your mouth
Juicy strawberries bursting with flavor
Light and airy whipped cream that elevates the dessert

The Importance of Fresh Ingredients

Using fresh strawberries is key to achieving that juicy, mouthwatering flavor in your strawberry shortcake. Look for strawberries that are firm, plump, and bright red, as they will provide the best sweetness and texture. Avoid any berries that are dull or have signs of spoilage, as they can negatively affect the overall quality of your dessert. If fresh strawberries are out of season, you can substitute them with frozen fruit—just ensure to thaw and drain any excess liquid before adding them to your layers.

The buttermilk in this recipe plays a crucial role in tenderizing the biscuits. Its acidity reacts with the baking powder, creating a light and fluffy texture that compliments the sweet strawberries beautifully. If you don’t have buttermilk on hand, you can easily make a substitute by mixing one tablespoon of white vinegar or lemon juice with a cup of milk. Allow it to sit for about 5 minutes to curdle slightly before using it in your shortcake.

When it comes to choosing butter, opt for high-quality unsalted butter as it allows you to control the sweetness and flavor profile of the dish. Cold butter is essential for achieving those flaky layers in your shortcake. If your kitchen is warm, consider chilling the butter and flour mixture briefly in the refrigerator before continuing to avoid melting the butter too soon during preparation.

Perfecting Your Whipped Cream

For the whipped cream, ensure your bowl and beaters are cold before starting—this helps the cream whip up more efficiently and holds its shape longer. I like to place them in the freezer for about 10-15 minutes prior to whipping. When beating the cream, keep an eye on it as over-whipping can turn it grainy and eventually into butter. Stop beating when you reach soft peaks, which should hold their shape but still be smooth and spreadable.

Adding powdered sugar instead of granulated sugar to your whipped cream mixture not only sweetens it but also provides a smoother texture. The vanilla extract enhances the cream's flavor and complements the strawberries nicely. For a fun twist, consider adding a splash of almond extract or a dash of orange zest for a fragrant touch. Experiment with flavorings that suit your taste, just remember to start with small amounts and adjust as needed.

If you're preparing the shortcake for a gathering, whipped cream can be made a few hours in advance. Simply whip it to soft peaks, then cover and refrigerate. Before serving, give it a quick re-whip to ensure it’s fluffy and at the right consistency. This pre-preparation not only saves time but also allows the flavors to meld beautifully.

Ingredients

Gather these fresh ingredients to create your traditional strawberry shortcake:

For the Shortcake

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
3/4 cup buttermilk

For the Strawberry Filling

4 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar

For the Whipped Cream

1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

Now that you have your ingredients, let's move on to the steps!

Instructions

Follow these simple steps to create your strawberry shortcake:

Prepare the Strawberries

In a bowl, combine the sliced strawberries and granulated sugar. Let them sit for about 15 minutes, allowing the sugar to draw out the juices.

Make the Shortcake

Preheat the oven to 400°F (200°C). In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the buttermilk until just combined.

Bake the Shortcake

Turn the dough onto a floured surface and knead it gently a few times. Pat it into a 1-inch thick round. Cut out biscuits and place them on a baking sheet. Bake for 12-15 minutes or until golden.

Whip the Cream

In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Assemble the Shortcake

Slice the shortcake in half horizontally. Layer the bottom half with strawberries and juice, then top with whipped cream. Place the top half back on and serve with additional strawberries.

Enjoy your delicious strawberry shortcake, perfect for any occasion!

Pro Tips

For extra flavor, add a splash of lemon juice to the strawberries. You can also use other berries for a mixed berry shortcake.

Serving Suggestions and Variations

To elevate your strawberry shortcake presentation, consider serving it in individual glasses. Layer the biscuit, strawberries, and whipped cream in a glass to create a stunning dessert that showcases the vibrant colors. This not only makes for a beautiful display but also allows guests to see the delicious layers beforehand. You can alternate layers for an eye-catching effect, perfect for summer parties or special events.

For variation, you might explore different fruits besides strawberries. Blueberries, raspberries, or peaches can add exciting flavors while maintaining that summery essence. A mixed berry option is also delightful, providing a beautiful array of colors and tastes. Just remember to adjust the sugar added to the fruits based on their natural sweetness.

If you'd like a healthier twist, consider swapping half of the heavy cream with Greek yogurt for a lighter whipped topping. This version retains the creaminess while adding extra protein. You could also use a sugar substitute for the filling and whipped cream if you're watching your sugar intake, but be sure to choose one that is suitable for whipping.

Storage and Make-Ahead Tips

Strawberry shortcake is best enjoyed fresh, but you can prepare components ahead of time. The biscuits can be baked in advance and stored at room temperature in an airtight container for up to two days. If you need to keep them longer, consider freezing the baked biscuits. Simply wrap them tightly in plastic wrap and store in a freezer-safe bag for up to three months. To serve, thaw them overnight in the refrigerator before rewarming briefly in the oven for that fresh-baked feel.

You can also prepare the strawberry filling a few hours ahead. Just keep it in the refrigerator until you’re ready to assemble. The maceration process allows the strawberries to develop their flavors, making them even juicier and tastier. However, whipped cream should ideally be made just before serving to prevent it from deflating. If you do make it earlier, remember to re-whip it before using to restore its fluffiness.

If you find yourself with leftover shortcake, store the components separately to keep the textures intact. Place any unassembled biscuits in a container and store the strawberries and whipped cream separately. This way, the biscuits remain fluffy, and the fresh ingredients stay vibrant until you're ready to assemble and enjoy your dessert once again.

Questions About Recipes

→ Can I make the shortcake ahead of time?

Yes, you can bake the shortcakes a day in advance and store them in an airtight container.

→ What other fruits can I use?

You can substitute with blueberries, raspberries, or peaches for a different twist.

→ How should I store leftovers?

Store any leftovers in the refrigerator, covered with plastic wrap. They are best enjoyed within a day.

→ Can I freeze the shortcake?

Yes, you can freeze the baked shortcakes. Just thaw before serving and add the strawberries and whipped cream fresh.