Strawberry Shortcake

Strawberry Shortcake is an irresistible classic dessert layered with tender homemade shortcake, juicy fresh strawberries, and fluffy vanilla whipped cream. This easy version skips the extra work of cutting butter into the dough and instead uses cold heavy cream for rich, golden shortcake layers with a soft, tender center.

Meanwhile, fresh strawberries rest with sugar, lemon juice, and vanilla, creating their own glossy strawberry syrup and plenty of bright berry flavor. Baking the shortcake in two round pans makes this impressive dessert surprisingly simple because there is no thick cake to split horizontally before assembling.

Finally, lightly sweetened vanilla whipped cream balances the juicy berries without overpowering them. Fresh, creamy, buttery-tasting, and beautifully rustic, this homemade Strawberry Shortcake is an easy summer dessert made for celebrations, gatherings, and showcasing sweet seasonal strawberries.

Recipe Yield: 8 servings

INGREDIENTS

Shortcake
3 cups all-purpose flour, spooned and leveled
1/3 cup granulated sugar
1 tbsp + 1 tsp baking powder
3/4 tsp kosher salt
1 2/3 cups cold heavy cream
2 tsp vanilla extract
1 tbsp heavy cream, for brushing
1 tbsp coarse or granulated sugar, for topping

Strawberries
2 lb fresh strawberries, hulled and sliced
1/3 cup granulated sugar
1 tbsp fresh lemon juice
1 tsp vanilla extract

Vanilla Whipped Cream
2 cups cold heavy cream
1/3 cup powdered sugar
2 tsp vanilla extract
Pinch kosher salt

INSTRUCTIONS

1. Prepare the strawberries:
Add the sliced strawberries, granulated sugar, lemon juice, and vanilla to a large bowl. Gently toss until evenly coated. Then, let stand for 20–30 minutes, stirring once, until the strawberries are glossy and have released plenty of flavorful juice.

2. Prepare the pans:
Meanwhile, preheat the oven to 400°F with a rack positioned in the center. Lightly grease two 8-inch round cake pans and line the bottoms with parchment paper.

3. Make the shortcake dough:
Next, whisk the flour, granulated sugar, baking powder, and salt together in a large bowl. Pour in the cold heavy cream and vanilla. Gently stir just until the flour is moistened and a soft, slightly shaggy dough forms. Avoid overmixing, which can make the shortcake dense.

4. Shape the shortcakes:
Then, divide the dough evenly between the prepared pans. Using lightly floured fingertips, gently press each portion into an even layer reaching the edges of the pan. Keep the pressure light rather than packing the dough firmly.

5. Finish the tops:
Brush the tops lightly with 1 tbsp heavy cream. Afterward, sprinkle evenly with the coarse or granulated sugar for a lightly crisp, golden finish.

6. Bake the shortcakes:
Bake for 18–22 minutes, or until the tops are golden brown, the centers feel set when lightly pressed, and a toothpick inserted into the center comes out clean or with a few tender crumbs. Let cool in the pans for 10 minutes. Then, carefully turn the shortcakes onto wire racks, remove the parchment, and cool completely.

7. Make the vanilla whipped cream:
While the shortcakes cool, beat the cold heavy cream, powdered sugar, vanilla, and salt with an electric mixer until medium-stiff peaks form. The whipped cream should be fluffy and creamy while holding its shape well enough for stacking. Refrigerate until ready to assemble.

8. Assemble the first layer:
Once the shortcakes are completely cool, place one layer on a serving plate. Using a slotted spoon, arrange about half of the strawberries over the surface, leaving most of the excess syrup in the bowl. Drizzle about 2 tbsp of the strawberry syrup over the berries. Next, spread about half of the whipped cream evenly over the strawberries.

9. Add the second layer:
Carefully place the second shortcake on top. Then, spread the remaining whipped cream generously over the surface, allowing it to remain slightly rustic around the edges.

10. Finish and serve:
Finally, pile the remaining strawberries over the whipped cream and spoon just a little additional strawberry syrup over the top. Serve immediately, or refrigerate for up to 1 hour before serving.

Helpful Tips to Perfect This Recipe

• Measure the flour correctly: Spoon the flour into the measuring cup and level it rather than scooping directly from the bag. Too much flour can make the shortcake dry or dense.
• Keep the heavy cream cold: Cold cream helps the shortcake stay tender and makes the whipped cream fuller and more stable for the tall layered presentation.
• Control the strawberry syrup: Use a slotted spoon for the center berries and add only a small amount of syrup. This gives the shortcake juicy strawberry flavor without making the bottom layer soggy or causing the layers to slide.