Strawberry Shortcake: 5 Easy Steps for a Perfect Dessert

Name: The Best Strawberry Shortcake Recipe: Classic, Homemade, and Crowd-Friendly
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/4 cup granulated sugar (plus 1/4 cup for strawberries); 1 tbsp baking powder; 1/2 tsp salt; 1/2 cup cold unsalted butter, cubed; 3/4 cup whole milk; 4 cups fresh strawberries, hulled and sliced; 1 tsp lemon zest (optional); 1 cup heavy whipping cream; 1 tsp vanilla extract

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Introduction

Strawberry shortcake is one of those timeless desserts that just works every time. Imagine tender, flaky biscuit layers hugging juicy, sweet strawberries and billowy whipped cream—pure magic on a plate. It’s the kind of dessert that brings back memories of summer picnics, family get-togethers, or that one unforgettable birthday party.

If you’re thinking about serving dessert for a crowd—say a backyard BBQ or a big family brunch—this classic strawberry shortcake recipe has your back. Instead of fussing with individual shortcakes, this full cake version is easy to slice and share, making it perfect for parties or anytime you want to impress a bunch of people with minimal fuss.

And yes, I’ll show you how to nail that biscuit-like texture, layer it just right, and end up with the best strawberry shortcake you’ve ever made.

Side note: scroll down to see a full cake photo that’ll make you want to dive in immediately.

Why This Recipe Works

Biscuit-Like Texture: The Heart of Classic Strawberry Shortcake

This isn’t your average cake. This recipe nails that old-fashioned strawberry shortcake texture—a biscuit base that’s tender yet sturdy enough to hold juicy strawberries and cream without falling apart. It’s got a slightly crumbly edge, a golden top, and a soft crumb inside that melts in your mouth.

Why biscuits? Because cakes can get soggy under the strawberries and cream, but biscuits hold their own. The secret is cold butter cut into the dry ingredients—this creates those flaky layers you want.

Crowd-Friendly Full Cake Version

Making one big cake instead of individual shortcakes means less plating drama and more dessert for everyone. Plus, it looks impressive. You cut it into generous slices that hold together well, which is key at any party.

Ingredients at a Glance

Shortcake Base:

All-purpose flour: Provides structure; the right protein content helps balance tenderness and sturdiness.
Granulated sugar: Adds subtle sweetness and helps with browning.
Baking powder: The leavening agent that makes your biscuit rise and get light.
Salt: Enhances all the flavors and balances sweetness.
Cold unsalted butter: The star for flakiness and rich flavor. Using cold butter cut into the flour creates those signature layers and crumbly texture.
Whole milk: Adds moisture and helps bind the dough. Whole milk is ideal for richness, but you can swap for buttermilk for a slight tang and even softer crumb.

Toppings and Filling:

Fresh strawberries: Freshness matters—look for bright, ripe berries. They provide natural sweetness and juiciness, key to that classic strawberry shortcake experience.
Granulated sugar: Used to macerate the strawberries. It draws out juices and intensifies the flavor, creating a syrupy, sweet topping.
Heavy whipping cream: Whipped into soft peaks, it adds lightness and creaminess that balances the biscuit and berries perfectly.
Vanilla extract: Just a splash enhances the whipped cream with a warm, fragrant note.

Tools You’ll Need

Mixing bowls: For combining dry and wet ingredients separately.
Pastry cutter or fork: Essential for cutting cold butter into the flour mixture evenly without melting it. This is what gives the biscuit that flaky texture.
8-inch round baking pan: Perfect size to get a thick, even shortcake layer that’s easy to slice and serve.
Electric mixer: Makes whipping cream fast and effortless, achieving the perfect soft peaks.
Knife and cutting board: For hulling and slicing strawberries precisely.

Before You Begin: Pro Tips for Success

Chill your butter: Cold butter is non-negotiable for flaky shortcake. Warm butter melts into the flour and ruins the texture, so keep it chilled until you’re ready to cut it in.
Hull and slice strawberries before macerating: Removing the green tops (hulling) ensures no bitterness. Slice evenly for consistent maceration and layering.
Whip cream just before assembly: Freshly whipped cream holds better texture and volume. Whip it too early, and it might deflate or separate by the time you serve.
Substitution notes: Butter gives the best flavor and flakiness. If you want a softer, more cake-like crumb, you can substitute with shortening, but expect a milder taste. For milk, whole milk is classic; buttermilk adds a subtle tang and tenderness. Almond or oat milk can work but won’t deliver quite the same richness.

Fresh strawberries, flour, sugar, butter, and cream arranged for strawberry shortcake. — Gather all your simple, fresh ingredients—this classic strawberry shortcake starts with the basics done right.

How to Make Strawberry Shortcake: 5 Step-by-Step Instructions

Step 1: Mix the Dry Ingredients and Cut in Butter

Start by sifting your all-purpose flour, sugar, baking powder, and salt into a large mixing bowl. Sifting is important here—it not only gets rid of lumps but also evenly distributes the leavening agents so your cake rises uniformly. Nobody wants random bitter bites of baking powder sneaking into their shortcake.

Next, take cold, unsalted butter straight from the fridge and cut it into small cubes. Using a pastry cutter or two forks, work the butter into the flour mixture until it looks like coarse crumbs with pea-sized bits of butter throughout. This is the critical step for flaky biscuits—those little butter pockets steam during baking and create layers. Don’t rush this or let the butter warm up.

Step 2: Add Milk and Form the Dough

Pour in your cold whole milk all at once, then gently stir with a wooden spoon or rubber spatula until the dough just comes together. The trick here is not to overmix—stop as soon as you see the dough pulling away from the bowl and holding loosely. You want it shaggy and slightly sticky, not smooth or dense. Overworking the dough will develop gluten and make the shortcake tough.

Step 3: Press Dough into Pan and Bake

Lightly grease an 8-inch round baking pan. Transfer your dough to the pan and use your fingers or a spatula to press it out evenly, aiming for about 1 inch thick. This thickness is just right—it gives you a shortcake that’s sturdy enough for layers but still tender inside.

Pop the pan into a preheated oven at 375°F (190°C). Bake for 25 to 30 minutes or until the top is a beautiful golden brown and the edges feel firm to the touch. Resist the urge to open the oven door early—it needs that heat to create a crisp crust while baking through.

Strawberries, butter, and flour shown during strawberry shortcake dough preparation. — Step-by-step visuals show how cold butter, flour, and milk come together for a perfect shortcake base.

Step 4: Prepare Strawberries and Whip Cream

While your shortcake is baking, prep the strawberries. Hull (remove the green caps) and slice about 4 cups of fresh berries evenly. Toss them with 1/4 cup granulated sugar and a teaspoon of fresh lemon zest if you want an extra pop of brightness. Let the strawberries macerate at room temperature for at least 30 minutes. This process draws out the natural juices and concentrates the flavor, turning your strawberries into a juicy, syrupy topping.

At the same time, whip your heavy cream. Use cold cream straight from the fridge and add a splash of vanilla extract. Beat with an electric mixer on medium-high speed until you reach soft peaks—meaning when you lift the whisk, the cream holds a peak but still looks soft and billowy. Stop before it gets too stiff or you risk ending up with butter.

Step 5: Cool, Slice, and Assemble Your Shortcake

Cooling the cake completely is essential—warm cake plus whipped cream equals melty mess. Once cool, carefully slice the shortcake horizontally into two even layers using a serrated knife.

Spread a thin layer of softened butter on the bottom layer—this seals moisture in and adds richness. Next, pile on a generous layer of your macerated strawberries with their syrup, followed by a thick dollop of whipped cream. Top with the second cake layer, then repeat the strawberry and cream layers on top for that classic look.

For the finishing touch, garnish with whole strawberries or a sprig of fresh mint if you’re feeling fancy.

Chef’s pro tip: Don’t go overboard with cream or strawberries in any one layer. Overcrowding makes the cake soggy and harder to slice neatly. Balance is everything.

This stunning triple-layer strawberry shortcake is bursting with fresh berries and whipped cream—sure to impress any crowd.

If you love strawberry shortcake, try these other strawberry treats:

Strawberry Shortcake Cupcakes
Fresh Strawberry Trifle
Strawberry Cheesecake
Homemade Strawberry Jam

Expert Tips & FAQs

Butter vs. Shortening: Butter delivers flavor and flakiness; shortening makes a softer crumb but less taste.
Milk Choices: Whole milk is classic, but buttermilk adds tang and tenderizes.
Lemon Zest: Adds brightness that wakes up the strawberry flavor—don’t skip!
Strawberry Presentation: Slice for easier layering, or halve for a rustic look.
Whipped Cream Alternatives: Mascarpone or stabilized cream keep longer but are richer.
Benefits of This Strawberry Shortcake Recipe

Benefit	Why It Matters	Result for You
Biscuit-style shortcake	Flaky, tender, and sturdy base that holds up to juicy toppings	No soggy mess, perfect texture every time
Crowd-friendly whole cake	Easy to slice and serve multiple guests without fuss	Stress-free entertaining and beautiful presentation
Simple ingredients	Uses common pantry staples and fresh strawberries	Accessible for any home cook, no specialty items needed
Quick preparation	No complicated steps or fancy equipment required	Saves time without sacrificing flavor or texture
Fresh, macerated strawberries	Enhances natural sweetness and juiciness	Intense, bright berry flavor in every bite
Freshly whipped cream	Light, fluffy topping that balances the biscuit and berries	Classic taste with a creamy, airy finish
Flexible substitutions	Options to swap butter, milk, or cream based on preference	Tailor recipe to dietary needs or ingredient availability
Old-fashioned charm	Stays true to traditional strawberry shortcake roots	Nostalgic, timeless dessert that everyone loves

Frequently Asked Questions (FAQs)

Can I make this gluten-free?

Yes, use a gluten-free flour blend. The texture may be a bit different—more crumbly or dense—but still tasty.

How do I store leftovers?

Keep covered in the fridge for up to 2 days. Note the cream may soften the biscuit over time.

Can I prep components ahead?

Yes! Strawberries can macerate overnight, and the cake can be baked a day ahead and wrapped tightly. Whip cream fresh before serving.

Conclusion

There you have it—the best strawberry shortcake classic recipe that’s homemade, easy, traditional, and old-fashioned all at once. It’s perfect for feeding a crowd or just treating yourself to something special. Don’t just take my word for it—try it today, and I promise this is the strawberry shortcake you’ll want to make again and again.

Ready to wow your guests? Grab those strawberries and get baking. And hey, don’t forget to share your results and drop a comment—I love seeing your kitchen wins.

For more delicious ideas and inspiration, be sure to visit my Pinterest and follow along for even more classic recipes and creative twists!.

The Best Strawberry Shortcake Recipe: Classic, Homemade, and Crowd-Friendly

Introduction

Table of Contents

Why This Recipe Works