Some desserts feel like a performance, and then there are the ones that just feel right. Strawberry Shortcake lands in that second camp. It’s not flashy, but it is the perfect visual and oral treat that shows up every summer like an old friend. If you need any reason to make this recipe, this is it, for this is the kind of dessert that doesn’t need explaining. That’s what makes it perfect for Parents’ Day, with less frills and fancies, which uses the much-loved strawberries and whipped cream with cake layers that deal the whole deal and are made to share.
Strawberry Shortcake Recipe
This version sticks close to the original – nothing overdone, just the right balance of sweet, cool, and soft. It’s easy to pull together and can be made ahead of time if you’re juggling kids, visitors, or just want to keep things simple.
Ingredients:
For the shortcakes:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter (cold, cut into cubes)
- 2/3 cup whole milk (plus extra for brushing)
- 1 tsp vanilla extract
For the strawberries:
- 1 1/2 pounds fresh strawberries, hulled and sliced
- 1/4 cup sugar (adjust to taste)
- Juice of half a lemon (optional)
For the whipped cream:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
Method:
- Start here so they have time to soak. Toss the sliced strawberries with sugar (and lemon juice if using). Let them sit for 30 minutes or longer. They’ll soften and release their juice.
- Preheat the oven to 220°C. Then take a big bowl, whisk flour, sugar, baking powder, and salt. Use a butter knife to cut in the cold butter and mix until the contents of the bowl look crumbly, like damp sand with small pieces of butter still visible.
- Pour the milk and vanilla while stirring until a dough forms. Don’t overmix.
- Once the dough is ready, let it rest for 20-30 minutes outside with the top covered. Then turn out the dough on a floured surface, pat it about 1-inch thick, and cut into rounds using a biscuit cutter or the rim of a glass.
- Place on a baking sheet, brush the tops with a little milk, and bake for 12–15 minutes until lightly golden.
- Beat the heavy cream with powdered sugar and vanilla until it forms soft peaks. Do not overbeat it into stiff peaks!
- Once the shortcakes are cool enough to handle, split them in half. Spoon strawberries (with their juice) over the bottom half, add whipped cream, then cap it with the top.
- Serve immediately.
Tips & Tricks:
This dessert might seem simple,and it is,but there are a few things that make the difference between just okay and the kind of shortcake that people remember. These tips are based less on rules and more on what works.
- Keep the butter cold: Warm butter is the fast track to flat, greasy biscuits. If it starts melting while you're cutting it in, toss the bowl in the freezer for 10 minutes and come back. The chunks of butter are what give the shortcake those flaky, almost layered bites.
- Don’t roll the dough, press it: If you break out a rolling pin, you’re overthinking it. Just pat the dough gently with your hands into a rough circle, about an inch thick. Uneven edges are fine. This isn’t a wedding cake.
- Strawberries need time to macerate: Letting them sit with sugar for at least 30 minutes is key. They start to soften and release their juice, which becomes that syrupy mix everyone fights over. But don’t let them sit overnight unless you like soggy berries that have lost their rigidity.
- If the whipped cream's from a can, skip it: This is fine in a pinch, but real whipped cream takes five minutes and a whisk. The payoff is worth it. It holds up better, tastes fresher, and doesn’t vanish into thin air after five minutes on a warm shortcake.
- Don’t just slap the layers together. Go shortcake, then strawberries (with the syrup), then cream, then the top. Add a little more cream and a couple of berries on top if you’re feeling generous. Every bite should hit all three layers.
- Store-bought shortcakes are a last resort: Those yellow sponge “shortcakes” in plastic containers might be soft, but they don’t taste the same. If you’re not baking, at least grab a real biscuit from a bakery, or even a scone in a pinch.