5-Step Classic Strawberry Shortcake Recipe – Fluffy, Easy & Delicious

I’ve always loved strawberry shortcake—there’s something magical about the combination of soft, buttery shortcakes, juicy strawberries, and whipped cream that brings everyone to the table. This Classic Strawberry Shortcake Recipe is my go-to for family gatherings, birthdays, or just a weekend treat. It’s easy, light, and perfect for all skill levels, and I promise it will become a favorite in your kitchen too.

Why You’ll Love This Classic Strawberry Shortcake Recipe

If you’re looking for a dessert that’s fluffy, light, and full of flavor, this recipe ticks all the boxes. Here’s why I love it:

• The shortcakes are soft and buttery, with flaky layers that melt in your mouth.
• The strawberries are sweet, juicy, and perfectly macerated.
• Homemade whipped cream makes it feel extra special without being complicated.
• It’s a recipe you can make ahead or even freeze for busy days.
• Kids and adults alike will love helping assemble it—it’s a fun, hands-on treat!

Ingredients You’ll Need to make Classic Strawberry Shortcake Recipe

For the Strawberry Topping

• 1 batch of fresh strawberries (see tips below for macerating)

For the Shortcake

• 3 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 teaspoon kosher salt
• 2 tablespoons baking powder
• 3/4 cup cold butter (1 & 1/2 sticks)
• 1 large cold egg
• 3/4 cup cold buttermilk
• 1-2 tablespoons cold buttermilk or ice water

For the Whipped Cream

• 2 cups heavy cream
• 1/3 cup powdered sugar
• 1 teaspoon vanilla

Pro Tip: Keep everything cold—especially the butter and buttermilk. Cold ingredients help create those fluffy, flaky layers we all love in a shortcake.

Step-by-Step Instructions for the Best Classic Strawberry Shortcake

Step 1: Prepare the Strawberries

Wash and hull your strawberries. Slice them and sprinkle with a little sugar to macerate. Let them sit for at least 30 minutes to release their natural juices. This step is key for a juicy, flavorful topping. I sometimes let mine sit a little longer if I’m preparing in advance—it really enhances the sweetness.

Step 2: Make the Shortcake

Mix Dry Ingredients
In a large bowl, whisk together flour, sugar, salt, and baking powder.

Cut in the Butter
Chop cold butter into small pieces. Use a pastry cutter (or your fingers) to mix until crumbly, with pea-sized butter pieces.

Add Wet Ingredients
Whisk the egg into cold buttermilk. Stir into the flour mixture until you have a shaggy dough. Add 1 tbsp buttermilk or ice water if needed to bring the dough together.

Shape the Shortcakes
Roll dough on a floured surface into a rectangle about 9×13 inches. Fold in thirds, then quarters, gently patting into a smooth rectangle about 1 1/4 inch thick. Cut using a 2 1/2 inch biscuit cutter—do not twist, just push straight down. Place in a greased pan or cast iron skillet, snuggly together for even rising.

Freeze Before Baking (Optional but Recommended)
Freeze for 20 minutes to ensure flaky layers. Preheat oven to 425°F. Brush tops with buttermilk or cream and sprinkle sugar on top. Bake for 18–22 minutes until golden brown.

Step 3: Make the Whipped Cream

Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Chill in the fridge until ready to serve. Tip: Don’t overbeat! You want soft, fluffy peaks that hold their shape but are still light.

Step 4: Assemble Your Strawberry Shortcake

Split the warm shortcake in half. Layer strawberries and whipped cream on the bottom half. Place the top half over the strawberries and add more whipped cream and berries. Serve immediately and enjoy!

Family Tip: Kids love building their own shortcakes—it’s a fun way to get them involved in the kitchen.

Expert Tips for Perfect Strawberry Shortcake

• Keep ingredients cold: Butter and buttermilk should come straight from the fridge.
• Freeze before baking: Cold dough hitting a hot oven creates flaky layers.
• Macerate the strawberries: Let them sit with sugar to release their juices.
• Don’t twist the cutter: Just push straight down to avoid dense shortcakes.
• Make ahead: Freeze shaped shortcakes for up to 2 months. Bake straight from frozen at 450°F for 5 minutes, then reduce to 400°F for 15 minutes.

FAQs About Classic Strawberry Shortcake

What makes a shortcake “short”? The term comes from the rich, buttery texture that crumbles easily, giving it a short, tender crumb.

How long should strawberries macerate? At least 30 minutes, but up to an hour is fine for extra sweetness.

Can I use store-bought whipped cream? Yes, but homemade whipped cream is lighter and fresher.

Southern shortcake vs classic shortcake? Southern style often uses biscuits; classic uses sponge or biscuit-like shortcakes.

Why This Recipe Works for Everyone

This classic strawberry shortcake recipe is approachable for cooks of all skill levels. You don’t need special equipment, and the steps are straightforward. Plus, it’s a family-friendly recipe—kids can help macerate strawberries, whip cream, or assemble the shortcakes.

It’s also versatile: serve as a fancy dessert for guests or a casual weekend treat. You can even make the shortcakes ahead and freeze them, which is a lifesaver for busy families.

Related Recipes You’ll Love

Chocolate Chip Banana Bread
Heart-Shaped Pancakes
Chocolate Mousse for Valentine’s Day

Pinterest Description

Try this Classic Strawberry Shortcake Recipe – a fluffy, light, and easy strawberry shortcake recipe with buttery shortcakes, juicy strawberries, and homemade whipped cream. Perfect for family dessert or a summer treat! 🍓

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