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Classic Homemade Strawberry Shortcake

Classic homemade strawberry shortcake featuring warm, flaky shortcakes piled high with juicy macerated strawberries and fluffy whipped cream. This easy recipe delivers pure comfort and happy summer memories in under an hour.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Strawberries
  • 1.5 pounds fresh strawberries hulled and sliced
  • 0.25 cup granulated sugar
For the Shortcake
  • 2 cups all-purpose flour
  • 0.25 cup granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 0.5 cup cold unsalted butter cut into small pieces
  • 0.67 cup whole milk
  • 1 tsp vanilla extract
For the Whipped Cream
  • 1 cup heavy whipping cream cold
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

Equipment

  • Large bowl
  • Baking Sheet
  • Parchment Paper
  • Hand mixer
  • Medium bowl

Method
 

  1. Step 1: Prepare the strawberries. In a medium bowl, combine the sliced strawberries and ¼ cup granulated sugar. Stir gently to coat, then let them sit for about 30 minutes to macerate and create a syrup.
  2. Step 2: While the strawberries macerate, preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  3. Step 3: In a large bowl, whisk together the flour, ¼ cup sugar, baking powder, and salt.
  4. Step 4: Cut in the cold butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces.
  5. Step 5: Pour in the cold milk and 1 teaspoon vanilla extract. Stir gently with a fork or wooden spoon just until combined and no dry streaks of flour remain. Do not overmix.
  6. Step 6: Dollop large spoonfuls of dough onto the prepared baking sheet, spacing them a few inches apart (about 6-8 shortcakes). Bake for 12 to 15 minutes, or until puffed and golden brown.
  7. Step 7: Let the shortcakes cool on the baking sheet for about 10 minutes.
  8. Step 8: While the shortcakes cool, make the whipped cream. In a cold bowl, combine the cold heavy whipping cream, powdered sugar, and 1 teaspoon vanilla extract.
  9. Step 9: Using a hand mixer or whisk, beat the mixture until soft peaks form. Be careful not to overbeat.
  10. Step 10: To assemble, carefully split each slightly cooled shortcake horizontally with a serrated knife.
  11. Step 11: Spoon a generous amount of macerated strawberries and their syrup onto the bottom half of each shortcake.
  12. Step 12: Top the strawberries with a large dollop of fresh whipped cream.
  13. Step 13: Place the top half of the shortcake on top and serve immediately. Garnish with extra berries and cream if desired.

Notes

Keep ingredients like butter and milk very cold for flaky shortcakes. Don't overmix the dough. Use a cold bowl for whipping cream and watch it closely to avoid overbeating. Components can be prepped ahead: cooled shortcakes stored airtight at room temp (2 days) or frozen (3 months); macerated strawberries stored covered in the fridge (2-3 days); whipped cream stored airtight in the fridge (1-2 days). Assemble right before serving for the best texture.