Easy Homemade Strawberry Shortcake Dessert Recipe

Simple ingredients like flour, butter and buttermilk combine for this classic dessert. This is a truly stellar strawberry shortcake recipe.

If you like this recipe, check out my French Strawberry Cake next!

I’ve never met a strawberry dessert I didn’t like. I’m well know for my strawberry recipes, thanks to my viral recipe for French Strawberry Cake. A classic strawberry shortcake was necessary for my collection. I revamped my favorite scone recipe to use for these individual shortcakes. They have a tender, biscuit-like crumb. The dough is completely hands off, mixed in a stand mixer and formed with a cookie scoop. It’s a terrific recipe for beginning bakers. And a necessity to have in your collection when juicy strawberries are in season.

More strawberry recipes

• Strawberry Spoon Cake
• Frozen Strawberry Daiquiri
• Strawberry Trés Leches Cake

Ingredients for strawberry shortcakes

• Flour – This recipe uses all-purpose flour. I have not tested it with gluten free flour.
• Sugar – Use granulated white sugar both in the shortcake recipe and to help sweeten the fresh strawberries.
• Baking Powder – Helps the shortcakes to rise in the oven while baking, giving them a tender and biscuit-like crumb.
• Baking Soda – It reacts to the acid in the buttermilk to keep the shortcakes light, airy and fluffy.
• Salt – Helps to balance the sweet flavors and also improves the texture of baked goods.
• Butter – One stick of butter makes 8 individual shortcakes.
• Buttermilk – I’ve only tested this recipe with full-fat buttermilk, rather than lowfat.
• Pure Vanilla Extract – A full tablespoon of vanilla extract helps give these shortcakes fabulous flavor.
• Strawberries – It’s important to macerate the strawberries before serving them atop these vanilla scented shortcakes. That just means to mix them with a little sugar and letting them sit at room temperature to allow their natural juices to release. I always add a little citrus juice as well. Lime juice or orange juice work well with strawberries.

Instructions

Begin by slicing your strawberries so they have time to macerate and release their juices. This can be done a day in advance.

Whisk together the dry ingredients – flour, sugar, baking powder, baking soda and salt in a medium bowl. Add it to the bowl of a stand mixer fitted with paddle attachment. Slice the stick of cold butter into seven or eight pieces. Measure the buttermilk and add the vanilla to it.

With the mixer on low speed, add the butter one piece at a time, waiting about 30 seconds between each addition. Keep mixing until all butter is incorporated and the mixture has a sandy texture to it. Turn the mixer on low speed again and slowly pour in the buttermilk and vanilla mixture. Keep mixing until a cohesive dough forms.

Use a cookie scoop to form eight balls of dough. Place them on a parchment lined small baking sheet or plate. Cover loosely with plastic wrap and refrigerate for 30 – 60 minutes.

Preheat oven to 375 degrees F. Transfer the chilled shortcakes to a sheet pan lined with parchment paper or a silicone baking mat. Bake for 18 – 20 minutes, rotating the pan halfway through baking. Allow to cool and then slice the shortcakes in half and top with the strawberries and whipped cream.

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Serving suggestions

Top the strawberry shortcake dessert as shown with whipped cream. Either store bought or make your own by whipping together heavy cream, powdered sugar and vanilla. When I think of strawberry shortcake I think of summer gatherings, picnics and grilling. Here’s a few recipes to make this dessert a complete meal –

• Lemon Pesto Turkey Burgers
• Loaded Baked Potato Salad
• Summer Broccoli Pasta Salad

Storage directions

Store the components separately. Keep the shortcakes in an airtight container at room temperature for up to three days. And store any leftover strawberries and whipped cream in the refrigerator. You can also individually wrap the shortcakes in plastic wrap. Then store in the freezer in an airtight container for up to one month.

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