I can make these strawberry shortcakes all summer long! Fruity, creamy, and super delicious perfect for tea, picnics, and parties. The shortcakes are soft, fluffy, and crunchy on the outside with sharp and sweet fruity layers that go well with the creamy filling between the shortcakes.
Strawberry Shortcake
I like these crumbly shortcake biscuits, they are easy to make and require basic ingredients like flour, sugar, baking powder, butter, milk, and double cream. I sliced them in half, and, serve them with layers of whipped cream and strawberry compote.
Strawberry Shortcake is a classic dessert and is perfect for afternoon tea! This recipe makes it easy to prepare it from scratch.
I have also made a few more desserts with strawberries like Strawberry Tiramisu Cake, Strawberry Pudding, Strawberry Tart that you will like.
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⭐Why You'll Love This Strawberry Shortcake Recipe
- Uses Basic Ingredients: Everything you need to make Strawberry Shortcake is probably already in your pantry or fridge!
- Simple and Easy to Make: In just a few easy steps, you'll have your freshly made shortcake, whipped cream, and delicious strawberry compote ready to enjoy!
- Incredible Flavour: Letting fresh strawberries sit with a bit of sugar makes a lovely syrup that's delicious.
- Special Cookies: The shortcake is like a warm hug - buttery, soft, flaky on the inside, and crispy on the outside.
- Versatile: Feel free to switch things up and use different berries or fruits instead of strawberries. It's all about making it your own!
- Perfect Dessert or Treat: For Spring and Summer months.
- Suitable for Any Occasion: Birthday parties, afternoon tea, holidays, brunch, lunch, dinner, etc.
🧾Ingredients
Here’s what you need to make this strawberry shortcake:
For the Shortcakes :
- All-Purpose Flour: You can use all-purpose flour for this recipe, and it'll turn out just perfect! If you prefer, pastry flour or cake flour will work great too.
- Sugar: I just used regular white sugar for this.
- Baking Powder: To give the shortcakes a lift and make them nice and light.
- Salt: It gives the shortcake a richer, more delicious flavor.
- Butter: I like to use cold unsalted butter to mix everything.
- Whole Milk: It keeps the dough nice and moist.
- Double Cream: Double cream makes the cookies extra light, soft, and oh-so-tender.
Ingredients for Strawberry Compote:
- Strawberries: Go for fresh strawberries, not frozen ones.
- Sugar: This helps the strawberries let out all their yummy juices.
For the Filling:
- Double Cream: Make sure they're cold so they whip up nicely and hold their fluffy volume.
- Vanilla Extract: Just for that extra burst of flavor!
- Strawberries: Go for fresh strawberries instead of frozen ones.
- Sugar: This helps the strawberries let out all their tasty juices!
- Lemon Juice: This helps balance out the sweetness.
- Small Mint Leaves: For garnish.
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Strawberry Shortcake
These step-by-step instructions and photos will help you visualize how to make this recipe. See the recipe card for a printable version of this recipe.
How to Make Shortcake:
1: In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2: Add the cold, cubed butter to the dry mixture and work it in with your hands until it's crumbly with some larger butter pieces.
3: Pour the milk and cream into the flour mixture and mix until the dough comes together.
4: Turn the dough out onto a surface, work it until it holds together, then pat it down to 2.5 cm thick.
5: Cut 6 shortcakes with a biscuit cutter and place them on a lined baking tray, leaving space between them.
6: Brush the tops of each cake with cream and sprinkle with sugar.
7: Bake at 200°C for 30 minutes until golden, then let the cakes cool after taking them out of the oven.
How to Macerate Strawberries:
While the shortcakes bake, cut the strawberries into small pieces. Put them in a bowl with sugar and a squeeze of half a lemon juice. Stir and let them sit.
How to Make Strawberry Compote:
Cut the strawberries into small pieces. Put them in a pan with a tablespoon of sugar and simmer for about 5 minutes to make a strawberry compote. Then let it cool.
How to Make Filling for Shortcakes:
1: Whip the double cream until soft peaks form.
2: Once everything is cool, it's time to put together the shortcakes.
3: Use a serrated knife to slice each shortcake in half.
4: Assemble the shortcakes with cream, strawberry compote, and macerated strawberries.
📖Variations
Here are a few ideas for a Strawberry Shortcake variation:
- Add Icing Sugar: Add 2 tablespoon of icing sugar into the double cream for sweetness and to stabilize the whipped cream.
- Mixed Berries: Swap out some of the strawberries for other types of berries like raspberries, blackberries, or blueberries.
- Different Fruits: Swap out all strawberries for other types of fruit like mango, peach, nectarine, apricot, or plum.
- Add Chocolate: Add 2 tablespoon of cacao powder to the whipped cream for a delicious chocolate flavor.
- Add Nutella: Add 50 gr of Nutella to the whipped cream for a rich chocolate hazelnut flavor.
- Add Vinegar: Swap out the lemon juice for two teaspoon of vinegar.
💭Tips for Recipe Success
Use Cold Ingredients: For really flaky shortcakes, it’s important to keep everything cold. Just pop all your ingredients in the fridge until you’re ready to use them. Make sure your butter cubes are cold too, because if they're not, they'll melt out of the shortcakes when they're baking.
Don't Overwork the Dough: Mix all the ingredients until they’re just combined to make sure your shortcakes are flaky and buttery. If you work the dough too much, it might end up too dense, so be gentle with it.
Use the Freshest Strawberries: Pick strawberries that are bright red and smell sweet.
Make Sure Your Baking Powder is Fresh: Baking powder gives the biscuits a lift, helping them rise nicely.
Use an Oven Thermometer: Make sure your oven is at the perfect temperature.
Storage: Keep any leftover shortcakes in an airtight container at room temperature for 3-4 days, or in the fridge for 4-5 days. Remember to keep them separate from the strawberry compote and whipped cream. Store the strawberries in the fridge in an airtight container for 3-4 days, and the whipped cream in the fridge for up to 2 days in an airtight container.
❓Commonly Asked Questions
Strawberry shortcake is a classic dessert consisting of sweet, tender biscuits layered with macerated strawberries and whipped cream.
🍓More Recipes with Strawberry!
Here are more of my favorite strawberry recipes! Try these:
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📖 Recipe
Strawberry Shortcake
Ingredients
For the Shortcakes
- 250 g All Purpose Flour
- 50 g Sugar
- 1 tbsp Baking Powder
- 1 teaspoon Salt
- 85 g Butter - Chilled and diced into 1cm cubes
- 80 ml Whole Milk
- 80 ml Double Cream
For the Strawberry Compote
- 300 g Strawberries - Hulled and halved
- 1 tablespoon Sugar
For the Filling
- 300 ml Double Cream
- 1 tsp Vanilla Extract
- 300 g Strawberries
- 1 tablespoon Sugar
- ½ Lemon Juice
- 5 Mint Leaves
Instructions
How to Make Shortcake
- In a large bowl place the flour, sugar, baking powder and salt then whisk together.
- Add the chilled cubed butter to the dry mixture then work it in with your hands until you have a crumbly mixture with some larger pieces of butter to create a nice crumbly texture.
- Add the milk and cream on top of the flour mixture and mix until the dough comes together.
- Tip the dough out onto a surface. Work the dough until it holds together then pat down to 2.5 cm in thickness.
- Cut 6 shortcakes out with a biscuit cutter and place them on a baking tray lined with greaseproof paper, leaving gaps between each as they will expand during baking.
- Brush the tops of each cake with a little cream and then sprinkle with some sugar.
- Bake at 200°C for 30 minutes until golden, then remove cakes from the oven and set aside to cool.
How to Macerate Strawberries
- While the shortcakes are baking, cut the strawberries into small pieces and place them in a bowl with 1 tablespoon of sugar and a squeeze of ½ fresh lemon juice. Stir and set aside to macerate.
How to Make Strawberry Compote
- Cut the strawberries into small pieces and make a strawberry compote by placing them in a pan with a tablespoon of sugar, and simmering for around 5 minutes, and then leave to cool.
How to Make Filling for Shortcakes
- Whip the double cream to soft peaks.
- Once everything has cooled, it’s time to assemble the shortcakes.
- Use a serrated knife to cut each shortcake in half.
- Add a dollop of whipped cream over the base of each one, then drizzle with the strawberry compote and the macerated strawberries. Place the other half of the cake on top and finish with more cream and strawberries, then garnish with mint leaves.
Notes
- Cold ingredients: Make sure your butter and cream are really cold for the best texture.
- Don't overwork the dough: Try to handle the biscuit dough as little as you can to keep it tender.
- Macerate strawberries properly: Give the strawberries enough time to release their juices.
- Whip cream just right: Whip until you see soft peaks for a light and fluffy texture that isn’t grainy.
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
John says
This is the most gorgeous strawberry shortcake ever! Those fluffy biscuits and juicy berries have my mouth watering. 🤤