Hello, baking friends! Get ready to fall in love with my Strawberry Shortcake Recipe—it’s my pride and joy after countless tests to make it absolutely perfect. Imagine tender, flaky shortcakes with golden, sparkly tops, loaded with juicy, just-sweet-enough strawberries and a cloud of whipped cream that stays fluffy for days. Not too sweet, not too heavy, it’s pure summer bliss on a plate. Whether you’re hosting a sunny BBQ or craving a cozy dessert, this recipe is your new favorite. Let’s dive into why this recipe is so incredible and how you can bring it to life in your kitchen!
Why You’ll Love This Strawberry Shortcake Recipe
- Light & Fluffy Shortcakes: With my folding trick and cold butter, you create layers that melt in your mouth—light as a dream!
- Just-Right Sweetness: This light & fluffy strawberry shortcake balances flavors perfectly, letting those fresh strawberries shine.
- Juicy Strawberries: A touch of sugar and lemon juice makes them irresistibly syrupy without overpowering.
- Stable Whipped Cream: My secret? A tiny amount of xanthan gum keeps it fluffy for days (Here are 6 other stabilizer options if you need them!).
- Make-Ahead Friendly: Prep the components ahead, and assemble when you’re ready for a stress-free dessert.
After countless batches, I’ve perfected the ratios and techniques to make this shortcake foolproof. The shortcakes bake in a square pan to rise tall and stay soft, and every bite is pure joy. Ready to bake? do this together!
What You Need for This Strawberry Shortcake Recipe
This recipe makes about 9 generous servings, perfect for a crowd or savoring leftovers. Here’s the lineup, with gram weights for precision (because scales make baking so much easier!).
Shortcake Dough
- 2 ½ cups (315g) all-purpose flour – Spoon and level if measuring by volume!
- 2 tablespoons (25g) granulated sugar – For a hint of sweetness.
- 1 tablespoon baking powder – For that perfect rise.
- ½ teaspoon baking soda – Works with buttermilk for tenderness.
- ½ teaspoon salt – Enhances all the flavors.
- ¾ cup (170g) butter, very cold – Cubed for flaky layers.
- ¾ cup (180g) cold buttermilk – Keeps the dough tender.
- 1 teaspoon (5g) vanilla extract – A cozy flavor boost.
Topping
- 2 tablespoons heavy cream – For brushing the tops.
- 1 teaspoon water – Thins the cream for a golden finish.
- 2 tablespoons coarse sugar – Turbinado or sanding sugar for sparkle and crunch.
Strawberry Filling
- 2 pounds fresh strawberries – TOTAL that you’ll need for this recipe. Slice only what you’re serving.
- 2–3 tablespoons granulated sugar – Per 1 pound of strawberries, to taste.
- 1 tablespoon lemon juice – Per 1 pound, for a bright zing.
Whipped Cream
- 2 cups (480g) heavy cream, cold – For a generous, fluffy topping.
- 1/3 cup (40g) powdered sugar – Sweetens without grit.
- 1 teaspoon vanilla extract – For warmth.
- ¼ teaspoon xanthan gum – Optional, for stability (see tips for alternatives).
How to Make My Strawberry Shortcake
My recipe is straightforward but packed with little tricks to ensure success. I’ve broken it down step-by-step, and you can follow along with my YouTube video for a visual guide to nailing this Strawberry Shortcake.
Make the Shortcakes:
- Whisk the Dry Ingredients
In a large bowl, whisk together all-purpose flour, sugar, baking powder, baking soda, and salt. This creates the base for the tender shortcakes . Pro tip: If you’re measuring flour by cups, fluff it up, spoon it into your cup, and level it off—no packing! - Cut in the Butter
Cube cold butter and sprinkle it into the flour. Use a pastry cutter or your fingertips to work it in until you’ve got coarse crumbs with pea-sized butter bits. Those chunks are the key to the flaky layers in this strawberry shortcake recipe! Pinch any larger pieces to break them down. - Add the Wet Ingredients
Mix cold buttermilk with vanilla extract. Pour it into the flour mixture and stir gently with a spatula until a shaggy dough forms. Don’t overmix—messy is good for shortcakes! Overmixing makes tough shortcakes, and we’re all about tender. - Shape and Fold the Dough
Turn the dough onto a lightly floured surface and pat it into a rough ball. Roll it into a ¾-inch thick rectangle (about 9×10 inches). Fold the top down two-thirds of the way, then fold the bottom up to meet the edge, like a letter. Roll again to a scant 1-inch thickness, using a bench scraper or hands to tidy the edges. This fold adds extra flakiness to our baked shortcakes without fuss. - Cut the Shortcakes
Use a 2.75-inch round cutter (or a canning jar!) to cut out shortcakes, pressing straight down—no twisting! Twisting seals the edges and stops the rise. Aim for 7–8 on the first round, then gently pat scraps together for 1–2 more, making 9 total shortcakes. Place them in a 9×9-inch square pan, just touching, for tall, soft sides.
Add the Topping & Bake
- Mix heavy cream with water and brush over the tops. Sprinkle with coarse sugar for that crunchy, sparkly finish. It’s like jewelry for your strawberry shortcakes!
- Bake at 400°F (204°C) for 18–22 minutes, until puffed and lightly golden. The cream topping keeps the shortcakes tender, but the water lets a little color peek through. Cool in the pan for 10 minutes, then transfer to a wire rack.
Prepare the Strawberries
- Slice 1 pound strawberries at a time—only what you’re serving to keep them fresh. Toss with sugar and lemon juice. Let sit 15–20 minutes to get juicy. Repeat with the second pound as needed.
Make the Whipped Cream
- In a chilled bowl, whip cold heavy cream with powdered sugar, vanilla extract, and xanthan gum (if using) until soft peaks form. The xanthan gum keeps it stable for days—perfect for leftovers! No xanthan gum? Check my whipped cream stabilizer guide for 6 alternatives.
Assemble Your Strawberry Shortcake
- Slice a shortcake in half horizontally to reveal those flaky layers. Spoon a generous dollop of whipped cream on the bottom, pile on the juicy strawberries, and pop the top back on. For extra decadence, add more cream and berries on top of your shortcakes. Serve and watch everyone swoon!
Why This Strawberry Shortcake Recipe Works
This shotrcake recipe is a masterclass in balance and texture. The cold butter and minimal mixing create flaky, tender layers, while the buttermilk adds softness and a subtle tang. The single fold in the dough mimics lamination without extra work—genius, right? Baking the shortcakes touching in a pan ensures they rise tall and stay moist. The strawberries get a flavor boost from lemon juice, and the whipped cream is rich but stable, thanks to that pinch of xanthan gum (or your chosen alternative). Every bite of this Strawberry Shortcake Recipe is light, fresh, and just sweet enough to feel like a treat without overwhelming.
Tips for a Perfect Strawberry Shortcake Recipe
- Keep Everything Cold: Cold butter, buttermilk, and cream are essential for flakiness and rise. Pop butter in the freezer for 10 minutes if it’s softened.
- Don’t Overmix: A shaggy dough keeps shortcakes tender—stir just until combined.
- No Twisting the Cutter: Press straight down for maximum puff. A canning jar works if you don’t have a biscuit cutter for this Strawberry Shortcake Recipe.
- Fresh Strawberries Only: In a pinch you can use frozen strawberries. For fresh, slice berries right before serving to avoid mushiness. Store whole strawberries in the fridge for up to 5 days.
- Whipped Cream Stabilizers: Xanthan gum is my go-to for this Strawberry Shortcake Recipe, but cornstarch, gelatin, or even meringue powder work wonders. My stabilizer guide has all the details!
- Make Ahead: Bake the shortcakes a day ahead and store at room temperature. Prep whipped cream up to 2 days ahead (with stabilizer) and refrigerate. Macerate strawberries just before serving your Strawberry Shortcake Recipe.
Common Questions About This Strawberry Shortcake Recipe
Can I use frozen strawberries?
Fresh is best for that just-picked vibe, but in a pinch, thaw frozen strawberries, drain excess liquid, and toss with sugar and lemon juice. They’ll be softer but still tasty.
Can I make smaller shortcakes?
Yes! Use a 2-inch cutter and reduce baking time by 2–3 minutes. Check for golden tops. You’ll get more servings—great for a party!
How do I store leftovers from this Strawberry Shortcake Recipe?
Store baked shortcakes at room temperature for 1–2 days or freeze for 3 months. Thaw at room temperature. Keep whipped cream refrigerated (stable for 2–3 days with xanthan gum). Macerate strawberries fresh each time.
What if I don’t have xanthan gum?
No stress! My blog post lists 6 alternatives, like cornstarch or cream of tartar. Or skip the stabilizer if serving immediately—your cream will still be dreamy.
Can I double the recipe?
Yes! Double everything and bake in two 9×9-inch pans or one 9×13-inch pan. Keep an eye on baking time, as it may increase slightly for your strawberry shortcake recipe.
Watch This Strawberry Shortcake Recipe in Action!
Want to see this strawberry shortcake Recipe come to life? Check out my YouTube video on Rise and Bake with Julie for a step-by-step guide. You’ll see exactly how to fold the dough, cut those perfect rounds, and pile on the toppings. Plus, I share a few extra tips to make your baking day even sweeter!
Let’s Bake These ShortcakesTogether!
This strawberry shortcake recipe is everything I love about baking—simple ingredients, a little technique, and a whole lot of joy. I can’t wait for you to try it and see those flaky layers for yourself. Drop a comment below to let me know how your strawberry shortcake recipe turns out, or tag me on Instagram with #RiseAndBakeWithJulie—I love seeing your creations! What’s next on your baking list? More berries? Something chocolatey? I’m all ears!
Happy baking, friends!
Light & Fluffy Strawberry Shortcake Recipe
Description
Ingredients
Shortcake Dough:
- 2 ½ c. all-purpose flour, 315g
- 2 Tbsp granulated sugar, 25g
- 1 Tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ c. salted butter, very cold, 170g
- ¾ c. cold buttermilk, 180g
- 1 tsp vanilla extract
Cream Wash:
- 2 tablespoons 20g heavy cream
- 1 teaspoon 1g water
- 2 tablespoons 25g coarse sugar
Strawberry Filling:
- 2 lbs fresh strawberries,sliced, 900 g (total for recipe)
- 2 -3 Tbsp granulated sugar, per 1 pound
- 1 Tbsp 15g lemon juice , per 1 pound
Whipped Cream:
- 2 c. heavy cream, cold, 480g
- ⅓ c. powdered sugar, 40g
- 1 tsp vanilla extract
- ¼ tsp xanthan gum, optional
Instructions
- Prepare Dry Ingredients: Whisk flour, sugar, baking powder, baking soda, and salt in a large bowl.
- Cut in Butter: Cube cold butter and work into flour with a pastry cutter or fingertips until coarse crumbs with pea-sized pieces form.
- Add Wet Ingredients: Mix buttermilk and vanilla; stir into flour mixture until a shaggy dough forms.
- Shape Dough: Pat dough into a ¾-inch thick rectangle (9×10 inches). Fold top down two-thirds, bottom up to meet edge. Roll to flatten dough slightly. Fold rectangle again (in same manner) to form 9 layers total to a scant 1-inch thickness
- Cut Shortcakes: Use a 2.75-inch cutter to cut 7–8 rounds, reroll scraps for 1–2 more (9 total). Place in a 9×9-inch pan, touching.
- Add Topping: Brush with cream mixed with water; sprinkle with coarse sugar.
- Bake: Bake at 400°F (204°C) for 18–22 minutes until golden. Cool 10 minutes in pan, then transfer to a rack.
- Prepare Strawberries: Slice 1 pound strawberries; toss with sugar and lemon juice. Let sit 15–20 minutes. Repeat as needed (up to 2 pounds).
- Make Whipped Cream: Whip cream, powdered sugar, vanilla, and xanthan gum (if using) to soft peaks.
- Assemble: Slice shortcakes in half. Layer with whipped cream and strawberries; replace top. Add more toppings if desired.
Video
Recipe Notes
- Storage: Store shortcakes at room temperature for 1–2 days or freeze for 3 months. Refrigerate whipped cream for 2–3 days. Macerate strawberries fresh.
- Stabilizers: See my blog post for xanthan gum alternatives.
- Tools: A 2.75-inch cutter or canning jar works great. A scale ensures accuracy!
Nutrition
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