One of my favorite ways to welcome early summer is strawberry picking. We look for a nearby farm with unsprayed berries and head out early, beating the heat to fill buckets with bright red fruit. After a long winter in Virginia, the first weekends of strawberry season feel like a small holiday—rows of low plants dotted with gleaming berries just waiting to be gathered.
We eat many of the berries fresh, save a bunch in the freezer for smoothies, and set aside a few for treats. Some years I dip a handful in dark chocolate; other years I bake them into cakes or tarts. This year I wanted strawberry shortcake—simple, seasonal, and endlessly satisfying.
What is shortcake? Shortcake sits somewhere between cake and a biscuit. It uses more fat than a typical cake, which keeps it tender, but it also includes a chemical leavener like baking powder or baking soda so it’s lighter than a scone. Shortcakes vary from dense and rustic to airy and cake-like; I prefer a texture that’s soft but still holds up well when layered with whipped cream and berries.
Shortcakes can be made as one large cake and sliced, but I love making individual 3″ rounds. They’re perfect for single servings, easy to freeze, and convenient to reheat for fresh-tasting dessert any night. Here’s a little restaurant tip: many restaurants prepare shortcake dough rounds ahead and freeze them. When you order, they bake or warm the rounds, split them, and assemble with cream and berries to serve a “made-to-order” dessert.
Before you bake, take a moment to wash and store your strawberries so they last. A simple vinegar soak removes surface dirt and helps reduce spoilage: fill one side of the sink with 4–6 cups cool water and add about 3/4 cup white vinegar. Gently submerge the berries for about five minutes, then drain, rinse, and pat dry on a clean towel. Store the cleaned berries in the refrigerator on a paper towel in a container that allows air circulation.
If you plan to freeze strawberries for smoothies or future baking, spread sliced fruit on a tray in a single layer, freeze until firm, then transfer to freezer bags. Frozen strawberries are great for blended drinks and most baked recipes, but fresh berries are best for shortcake assemblies because of their bright flavor and firm texture.
This strawberry shortcake recipe is an easy way to bring seasonal fruit to the table. Make a batch, freeze a few rounds for later, and enjoy the rest the same day with freshly whipped cream. It’s a simple dessert that showcases ripe berries and homemade shortcake.
Strawberry Shortcake Recipe
8 3″ shortcakes
15 minutes
12 minutes
27 minutes
Easy strawberry shortcake with tender shortcakes, homemade whipped cream, and bright, sliced strawberries—perfect for summer gatherings or a simple family treat.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 6 tbsp unsalted butter, cold
- 1 tbsp vanilla extract
- 3/4 cup buttermilk
- 1 cup heavy whipping cream
- 1 tbsp granulated sugar (for whipped cream)
- 1 lb fresh strawberries, washed and sliced
Instructions
- Preheat your oven to 425°F (220°C).
- In a medium bowl, measure the flour, 1/4 cup sugar, baking powder, baking soda, and salt.
- Cut the cold butter into the dry ingredients with a pastry cutter or two knives until the mixture resembles small, flour-coated peas. Stir in the vanilla and buttermilk to form a shaggy dough.
- Turn the dough onto a lightly floured surface and gently press it together into a mass about 1″ thick.
- Use a 3″ round cutter to cut the dough into rounds, pressing straight down without twisting.
- Place the rounds about 2″ apart on a parchment-lined baking sheet.
- Bake 10–14 minutes until lightly golden. Remove from the oven and transfer to a wire rack to cool after 4 minutes. If you haven’t washed your berries yet, do so now.
- For the whipped cream: place the heavy cream and 1 tbsp sugar in a mixing bowl. Whip, starting on low and increasing to high, until soft peaks form. Transfer to a piping bag or use a spoon to spread.
- Assemble the shortcakes by splitting each round in half. Place the bottom half on a plate, add whipped cream and sliced strawberries, then top with the other half. Finish with more cream and berries.
- Serve immediately for the best texture and flavor.
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