If you’re looking for an easy, classic Strawberry Shortcake recipe to make all summer, you’ve found the right place. Strawberry Shortcake is one of those desserts that I just don’t think should be messed with. It has everything right: Fresh and sugary strawberries, a fall-apart shortcake that you can break with a spoon, and not-so-sweet whipped cream. If I’m looking for a summer dessert to come back to again and again, a Strawberry Shortcake like this is going to be it.
Strawberry Shortcake also has a deeply nostalgic place in my heart. Growing up, I always said Fourth of July was my favorite holiday. It’s a big food holiday, and we’d always have some version of strawberries in sugar around. I’m not sure how this led to me thinking Strawberry Shortcake was a must-have dessert for summer gatherings, but I do! There are some things that just feel like summer, and this easy Strawberry Shortcake recipe is one of them.
First, let’s talk about Strawberry Shortcake
A classic homemade Strawberry Shortcake is way easier than you think! What I love about shortcake dough is unlike biscuits, we aren’t going for mile-high layers (if you want those, check out this recipe here). Shortcakes are meant to fall apart as soon as you scoop into them, and to do that, you want to work the dough as little as possible. The great news for you? That just means less work!
I also think that cooking strawberries for a Strawberry Shortcake recipe is a crime. It’s hot out, do you think I would demand both your oven and your stove? Instead I just like to gently mix the strawberries with sugar, letting them release their natural juices and get all sweet on their own. It also is the perfect balance with the classic shortbread and fluffy whipped cream.
Strawberry Shortcakes are perfectly balanced for a reason. All the elements to be simple and quick, and you’ll definitely taste the different if you put in the touch more time to make the homemade version!
Ingredients you will need for the shortcake dough
Shortcake dough is a fun little ratio, 2 cups flour, 1 cup buttermilk, 1/2 cup butter. After you have that memorized, all the other elements are just details! Here is everything you make to make this super-simple shortcake:
- 280 grams all-purpose flour, 2 cups, plus more for dusting
- 30 grams granulated sugar, 2 tablespoons
- 2 teaspoons baking powder
- 2 teaspoons Diamond Crystal kosher salt
- 113 grams salted butter, 1/2 cup, chilled
- 240 grams whole buttermilk, 1 cup, plus more for brushing
How to make the perfect shortcakes for Strawberry Shortcake
The best shortcakes are the ones that are so tender they nearly fall apart in your hands. You get this tenderness from:
- Working the dough as little as possible
- Big pockets of butter
Both of these things are easy to achieve! I like to cube in the butter so that I know once I flatten the cubes into disks, I’ll have nice layers of butter just waiting to fold into the shortcake dough. After that, it’s just a case of making sure we don’t over-mix the dough!
You’ll know when the dough is over-mixed. It will get a gummy, tacky consistency, which means you’ve gone too far. What you are looking for is a loose, crumbly consistency where the dough *just* holds together. Feel free to add some flour to your work surface when you cut the shortcakes. This will make it easier to gently handle the dough, and it will help lock in any butter that might peak out from the shortcakes!
What is citrus sugar?
Citrus sugar is something that you might have seen before in some of my muffins. And it’s exactly what it sounds like! Citrus zest + sugar!
But while it’s simple in nature, you do need to think about it a bit. I like to use turbinado sugar because it has big sugar granules that break into the lemon zest and make a really vibrant, flavorful sugar. This sugar also caramelizes really nicely on top of baked goods, so it feels like your getting a lemon sugar coating.
To make citrus sugar, just add the citrus zest into a bowl of sugar and mix with your hands. Use a bit of pressure to really mix the zest in, and as soon as it’s fragrant and all citrus-smelling, you know you’ve done something right.
Why I don’t cook my strawberries in Strawberry Shortcake
Strawberry Shortcakes are such a classic summer dessert, that I really like to keep the summer fruit as vibrant and as close to fresh as possible! I have nothing against cooking down strawberries for a shortcake recipe, I just don’t really see the need to.
Why dirty another pan or start another step when strawberries are just as jammy and juicy when they are freshly sliced and mixed with a bit of sugar? Fresh strawberries also add a nice balance to the recipe, which I think is needed when you have a few elements in the mix!
How to assemble a classic Strawberry Shortcake
The best way to assemble a strawberry shortcake is to start with a halved shortcake first. I like to put these either in a shallow bowl (easier for any mess!) or plate (prettier!).
To prevent the strawberries making the shortcake soggy, I add the whipped cream first in a big dollop. I like to put a small well in the center of the whipped cream, so the strawberries have somewhere to land.
From there, it’s all about piling on the strawberries! Sometimes strawberries in sugar leave a bit of their juices at the bottom of the bowl, so I like to scoop that up too and drizzle it on top.
And voila! Shortcakes!
How to prepare this recipe ahead of time
This is a great party recipe, so here’s how I prepare it ahead of time:
The shortcakes can be baked on-site. Just follow the recipe all the way up to where you place them on the baking sheet. Wrap up the baking sheet with cling-wrap and the uncooked shortcakes can live in the fridge for a little over a day. Then when you are ready to bake, brush them with the buttermilk and top with the citrus sugar and bake as normal!
The strawberries and whipped cream can also be prepared a day ahead. Just prepare them according to recipe instructions, keep them in their original bowls. Wrap or cover the bowls tightly and store them in the fridge. Both elements will be ready when you are!
Looking for similar recipes?
Here are a few of my summer favorites!
The iconic (iconic!) Dollywood Cinnamon Bread is a longtime favorite at the Dollywood theme park in Tennessee, and I think this is the best recreation recipe for it on the internet. You get the combo of brown butter cinnamon filling and an easy, stretchable dough. Think of it like monkey bread, but with bigger, pull-apart pieces and whole lot of butter. (Which I think would make Dolly Proud!)
This summer tart is for lovers. With a thin cinnamon sugar layer at the bottom and an irresistibly flakey crust, it’s the perfect home for ripe summer peaches. The peaches bake and soften in the oven, and rosemary infused blueberries layer on at the end. Serve with whipped cream and taste my favorite version of summer.
These Layered Peach Coffee Muffins are moist, packed with layers of fresh peaches and include a hit of coffee flavor that pairs perfectly with the sticky-sweet juicy summer fruit. These muffins are one of my absolute favorite breakfasts and desserts, and are a simple way to make a showstopping treat.
The best part about these shortcakes is that there’s no shaping, folding or kneading needed. You just stir everything in a bowl, scoop the shortcakes right onto the fruit and bake. The polenta shortcakes come out all fluffy and delicious, while the fruit is bright but sweet. It’s one of the best summer desserts.
And that’s it for these Strawberry Shortcakes!
Of course, if you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you.
Strawberry Shortcake
In the summer, I think a classic Strawberry Shortcake is as close as you can get to the perfect dessert. Here, the recipe is as traditional as you can get, with an extra add of citrus sugar that makes it just a little more special. This recipe has it all, subtly sweet strawberries that have been mixed with the citrus sugar, shortcakes that fall apart with just a nudge of your spoon (a very good thing!), and whipped cream to bring it all together. It’s an ideal summer dessert, and a classic for a reason.
Ingredients
For the shortcakes
- 280 grams all-purpose flour 2 cups, plus more for dusting
- 30 grams granulated sugar 2 tablespoons
- 2 teaspoons baking powder
- 2 teaspoons Diamond Crystal kosher salt
- 113 grams salted butter 1/2 cup, chilled
- 240 grams whole buttermilk 1 cup, plus more for brushing
For the strawberries
- 73 grams turbinado sugar 1/3 cup
- 1 teaspoon lemon zest
- 450 grams fresh strawberries 1 pound
For the whipped cream
- 240 grams heavy cream 1 cup
- 15 grams granulated sugar 1 tablespoon
- 1 teaspoon lemon zest
Instructions
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In a large bowl, whisk together the 2 cups of flour, 2 tablespoons sugar, 2 teaspoons baking powder and 2 teaspoons kosher salt.
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Cube the 1/2 cup of cold butter into 1-centimeter sized pieces and add to the bowl. Toss to coat them in the flour, then use your fingers to pinch the cubes into flattened disk pieces.
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Add the 1 cup of buttermilk. Working quickly, use a fork to whisk the mixture together until it is just combined (there might still be a bit of flour at the bottom, which is totally fine). Pop this in the fridge.
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Set a rack to the center of the oven and preheat to 425°F.
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While the dough is chilling, make the citrus sugar. Add the 1/3 cup of turbinado sugar to a small bowl and add the 1 teaspoon of lemon zest. Mix this together with your fingers, pressing a bit until the lemon zest is fragrant.
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Slice the strawberries and add them to a large bowl. Add in 1/4 cup of the citrus sugar and mix. Reserve the rest of the citrus sugar for the shortcakes.
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Add the strawberries to the fridge and remove the shortcake dough.
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Move the shortcake dough to a floured work surface. Working with it as little as possible, gently press the dough together a few times until it is just combined. The less you work with it, the more tender the dough will be. Pat a bit of flour over any butter pieces that might be popping out.
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Pat the dough down into a 1-inch thick circle. Flour a 3-inch round cutter and slice the dough into six shortcakes. Transfer them to a parchment-lined baking sheet.
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Brush the tops of the shortcakes with buttermilk and sprinkle them with the remaining citrus sugar.
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Bake the shortcakes for 20-25 minutes or until golden brown.
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While the shortcakes are baking, add the 1 cup of heavy cream to a large bowl. Add 1 tablespoon of granulated sugar and 1 teaspoon of lemon zest. Use an electric mixer or whisk to beat until stiff peaks form. Set this in the fridge.
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When the shortcakes are out of the oven, let them cool for 5-10 minutes. Until they are warm but not hot. Halve them, add a big scoop of whipped cream and a pile of strawberries. Serve right away!
