The Best Strawberry Shortcake

There’s nothing quite like The Best Strawberry Shortcake—a timeless dessert that’s light, buttery, and bursting with fresh strawberries. Whether you’re making it for a special occasion or just because you’re craving something sweet, this recipe is the ultimate way to enjoy the perfect balance of flavors and textures.

What makes this shortcake stand out? First, the layers are flaky yet tender, thanks to a buttery biscuit-like base. Then, the fresh strawberries are macerated in sugar and lemon juice, creating a naturally sweet, juicy filling. And finally, a cloud of homemade whipped cream ties everything together, making each bite absolutely irresistible.

Even better, this recipe is easy to make and comes together with simple ingredients. So, whether you’re an experienced baker or just getting started, you’ll love how effortlessly this shortcake turns out. Plus, it’s the perfect spring and summer dessert for BBQs, birthdays, or any gathering.

So, if you’re looking for a classic, foolproof, and incredibly delicious treat, this is the only strawberry shortcake recipe you’ll ever need! ✨

Recipe Yield: 8-10 servings

INGREDIENTS

FOR THE SHORTCAKE LAYERS
2 1/2 cup all-purpose flour
1 tbsp baking powder
1/2 tsp baking soda
4 tbsp granulated sugar
1 cup heavy cream, plus more for brushing
1/2 tsp salt
3/4 cup (1 ½ sticks) unsalted butter, cold & cubed
1 tsp vanilla extract

FOR THE STRAWBERRY FILLING
3 1/2 cup fresh strawberries, hulled & sliced
1/3 cup granulated sugar
1 tsp lemon juice

FOR THE WHIPPED CREAM
1 1/2 cup heavy cream, chilled
1/4 cup powdered sugar
1 tsp vanilla extract

INSTRUCTIONS

1. Prep the strawberries: First, in a mixing bowl, toss the sliced strawberries with sugar and lemon juice. Then, stir well to coat them evenly. After that, let them sit for 20-30 minutes so they can release their natural juices, creating a delicious syrup.

2. Make the shortcake batter: Meanwhile, preheat the oven to 400°F. While the oven heats, grease and line three 8-inch round cake pans with parchment paper to prevent sticking.

Next, in a large bowl, whisk together the flour, baking powder, baking soda, sugar, and salt. Once combined, cut in the cold butter using a pastry cutter or your fingers. At this point, the mixture should resemble coarse crumbs, which helps create a tender texture.

3. Add the wet ingredients: Now, slowly stir in the heavy cream and vanilla extract until just combined. Be careful not to overmix, as this will help keep the shortcake layers light and flaky. If needed, gently fold the dough to incorporate any dry bits.

4. Bake the shortcake layers: After the dough is ready, divide it evenly between the three prepared cake pans. Then, use your fingers or a spatula to press it down gently since it won’t spread much while baking. For a golden finish, lightly brush the tops with heavy cream.

Next, transfer the cake pans to the oven and bake for 15-18 minutes, or until the layers turn golden brown and set. Once baked, remove them from the oven and allow them to cool completely before assembling. This step is important because warm cakes can cause the whipped cream to melt.

5. Make the whipped cream: While the cakes cool, prepare the whipped cream. First, in a cold mixing bowl, beat the chilled heavy cream, powdered sugar, and vanilla extract on medium-high speed. Continue whipping for about 2-3 minutes, or until soft peaks form. To check for the right consistency, lift the beaters—if the cream holds its shape but still looks smooth, it’s ready.

6. Assemble the cake: Once the cake layers have cooled, place the first shortcake layer on a serving plate. Then, spread a generous layer of whipped cream over the surface. After that, spoon a portion of the macerated strawberries along with their juices on top.

Next, repeat this process with the second and third layers, stacking them carefully to maintain an even structure. If needed, adjust the strawberries to ensure they are distributed evenly.

7. Garnish and serve: Finally, for the perfect finishing touch, top the cake with extra whipped cream and a few whole strawberries. For the best flavor and texture, slice and serve immediately. However, if you need to store it for later, refrigerate the cake until you’re ready to enjoy it.

Helpful Tips to Perfect This Recipe

• Handle the dough gently: Overworking will make the layers tough instead of light and tender.
• Use cold butter for flakiness: The small butter pieces in the dough create a perfect texture.
• Let the strawberries sit long enough: This ensures they release their natural juices, creating the perfect syrupy filling.