This classic strawberry shortcake dessert is the herald of summertime! When I can finally make this with fresh, field picked strawberries I know that summer has truly arrived! Layers of citrus flavored shortcake, fluffy homemade whipped cream, and sweetened strawberries make this easy dessert a staple of summer recipes!
If you love strawberry shortcake, try my bite-sized version Strawberry Shortcake Cookie Cups!
Strawberry Shortcake Recipe
These super easy to make desserts are one of my summer favorites! I can’t remember not having fresh strawberries to pile onto these wonderfully tasty shortcakes for the perfect summer dessert!
I’m going to give away how old I am when I say that I actually was one of those kids that picked strawberries in the summer for money. Since there was always a certain amount of grazing that happened, you would think that I would have had enough of these luscious berries!
But no, never!
I make due with frozen and freeze dried over the winter months, even off-season strawberries are good. The fresh picked berries though, they’re where it’s at. Yum!
How To Make Strawberry Shortcake
- To get started, preheat your oven to 425 ºF ( 218 ºC ) and line a baking sheet with parchment paper.
- Slice your rinsed strawberries and place them into a small bowl, then add the sugar and 2 Tbsp of the reserved lemon juice from the zested lemon.
- Set the bowl aside and allow the sliced strawberries to sit at room temperature while you make and bake the shortcakes.
- In a small to medium bowl, or the bowl of your food processor, combine the dry ingredients. Add the flour, sugar, baking powder, baking soda, salt and the lemon zest. Combine the dry ingredients.
- Then add the cold, cubed butter and cut it in using a pastry cutter or your food processor until you have crumbles that are roughly pea-sized.
- Stir in the buttermilk ( or buttermilk substitute ), until you have a thick batter but all of the flour has been incorporated. The batter will be lumpy.
- Next, drop the shortcake dough onto the parchment paper lined baking sheet. Leave about 2 inches spacing between the shortcakes, and divide the dough out to make 6-8 shortcakes.
- Top the dough off with some sprinkled coarse sugar. If you don’t have bakery style coarse sugar, both raw organic sugar and cane sugar will work just as well ( I used the raw organic sugar ).
- Bake the shortcakes at 425 ºF ( 218 ºC ) for 15-18 minutes, or until they are turning a lovely light golden brown color.
- Remove from the oven and allow the shortcakes to cool to room temperature, so that you don’t end up with runny whipped cream.
- Make the whipped cream: beat the heavy cream on low setting until bubbles are formed. Increase speed to medium until soft peaks are formed. Add the vanilla extract and gradually add the confectioners sugar until it has all been incorporated into the cream mixture. Continue on medium speed until stiff peaks are formed and your whipped cream holds it’s shape.
- Once cooled, slice the shortcakes in half and layer the whipped cream and sliced strawberries on the bottom half.
- Place the top half of the shortcake on top, then add more whipped cream and a drizzle of the strawberry juices ( optional ). Or place a slice of fresh strawberry on top of the layered shortcake. Garnish with a mint leaf, if desired.
- 3 cups strawberries (fresh, sliced)
- 1 Tbsp sugar
- 1 large lemon (juice and zest, reserve the zest for the shortcake)
- 1 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 2 Tbsp sugar
- 1/4 tsp salt
- 1/2 cup unsalted butter (cold, cubed)
- 1/2 cup buttermilk (use additional buttermilk to reach sticky biscuit dough consistency, up to 3/4 cup buttermilk or buttermilk substitute)
- 2 tsp coarse sugar (topping, optional)
- 1 cup heavy whipping cream
- 1/2 cup confectioners sugar
- 1 tsp vanilla extract
- Slice the strawberries and place in a small mixing bowl. Combine with sugar and 2 Tbsp lemon juice from the zested lemon. Allow the berries to sit at room temperature while you make and bake the shortcakes.
- Preheat your oven to 425 degrees F (218 degrees C) and line a baking sheet with parchment paper.
- In a small to medium sized bowl, combine the dry ingredients including flour, baking powder, baking soda, sugar, salt and lemon zest. Add the cold, cubed unsalted butter and cut into the dry ingredients with a pastry cutter (or in a food processor) until you have roughly pea-sized crumbles.
- Stir in the buttermilk. Your dough should be like biscuit dough, very thick and sticky.
- Drop the shortcake dough onto your parchment paper lined baking sheet. Sprinkle the shortcakes with coarse sugar, if desired (if you don't have bakery style coarse sugar, use raw sugar granules or cane sugar).
- Bake the shortcakes for 15-18 minutes, or until they start turning a light golden brown.
- Allow the shortcakes to cool to room temperature.
- Beat the heavy cream on low speed until bubbles form, then increase to a medium speed until soft peaks are formed.
- Add vanilla extract and slowly start adding the confectioners sugar, beating at medium speed until all of the confectioners sugar has been incorporated and stiff peaks are formed.
Assemble the Strawberry Shortcakes
- Slice each shortcake in half and layer whipped cream on the bottom, topped with the sliced strawberries. Layer the top half of the shortcake on top of the berries and add some more whipped cream on the top.
- Drizzle the strawberry juices over the entire strawberry shortcake, if desired, or top with a slice of fresh strawberry.
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma’s kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!