baking

Strawberry Shortcake (Sweet, Juicy, Classic Summer Dessert)

Pam 2026
Strawberry Shortcake (Sweet, Juicy, Classic Summer Dessert)

Ingredients

Ingredients

Serves 6-8.

For the Shortcakes:

  • 2 cups (250g) all-purpose flour
  • ¼ cup (50g) granulated sugar
  • 1 tbsp baking powder
  • ½ tsp salt
  • ½ cup (115g) cold unsalted butter, cubed
  • ¾ cup (180ml) heavy cream (or buttermilk)
  • 1 tsp vanilla extract
  • 1 tbsp coarse sugar (for topping)

For the Strawberries:

  • 2 lbs (900g) fresh strawberries, hulled and sliced
  • ¼ cup (50g) granulated sugar

For the Whipped Cream:

  • 1½ cups (360ml) heavy cream, cold
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

Strawberry shortcake is summer in a bowl. Tender, buttery shortcake. Sweet, juicy strawberries. Fluffy whipped cream. 20 minutes. No fancy skills. Pure dessert perfection.

Step-by-Step Instructions

1

Macerate Strawberries

In a bowl, toss sliced strawberries with sugar. Let sit 15-30 minutes until juicy.

2

Make Shortcakes

Preheat oven to 425°F (220°C). Line baking sheet with parchment.

Whisk flour, sugar, baking powder, and salt. Cut in cold butter until crumbly. Stir in heavy cream and vanilla until just combined.

Drop 6-8 scoops onto baking sheet. Sprinkle with coarse sugar. Bake 12-15 minutes until golden. Cool.

3

Make Whipped Cream

Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.

4

Assemble

Split warm shortcakes. Top with strawberries and whipped cream. Add the top. Serve immediately. Sweet, juicy, classic summer perfection.

Summary

Prep Time: 20 min | Bake Time: 15 min | Total: 35 min

Yield: 6-8 servings | Difficulty: Easy

Storage Notes

Best fresh. Store components separately: shortcakes (3 days), strawberries (2 days), whipped cream (1 day). Assemble just before serving to avoid sogginess. Not freezer-friendly.

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