Strawberry Shortcake Recipe

Name: Strawberry Shortcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 quart fresh strawberries, cleaned and hulled; sugar, to taste; 2 cups heavy whipping cream; vanilla, to taste; additional sugar, to taste; 2 cups all-purpose flour; 1 tablespoon baking powder; ¾ teaspoon salt; 2 tablespoons sugar; ¼ cup unsalted butter, room temperature, cut into small pieces; ¾ cup whole milk or ¾ cup cream

Servings: persons

1 quart fresh strawberries, cleaned and hulled
sugar, to taste
2 cups heavy whipping cream
vanilla, to taste
additional sugar, to taste
2 cups all-purpose flour
1 tablespoon baking powder
¾ teaspoon salt
2 tablespoons sugar
¼ cup unsalted butter, room temperature, cut into small pieces
¾ cup whole milk or ¾ cup cream

1
Set aside 10-12 of the prettiest berries for garnish.
2
Slice remaining berries, toss with a little sugar to taste, and chill until ready to use.
3
Preheat oven to 450F Grease a baking sheet.
4
To make shortcakes, combine dry ingredients in a mixing bowl.
5
Cut in butter until mixture resembles coarse meal.
6
Lightly stir in milk until just blended.
7
Drop 10-12 3-inch rounds of dough from spoon onto greased baking sheet, pressing and shaping slightly with spoon into rounds.
8
Bake at 450 F for 12-15 minutes or until golden brown.
9
Meanwhile, whip cream, adding vanilla and sugar to taste, if desired.
10
Cool shortcakes slightly (just 5-10 minutes), until they can be handled but are still quite warm.
11
Split shortcakes and lay halves in bowls and top with berry slices.
12
Dollop whipped cream on top of berries, and garnish with reserved whole berries before serving.

799

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 quart fresh strawberries, cleaned and hulled, sugar, to taste, 2 cups heavy whipping cream, vanilla, to taste, and more.

Yes, Strawberry Shortcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Strawberry Shortcake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions