There’s something magical about summer strawberries. Sun-warmed, ruby red, and bursting with sweetness, they’re the heart of every great summer dessert. And nothing showcases them better than an Amazing Strawberry Shortcake. Imagine tender, golden layers of biscuit-like cake, juicy macerated berries dripping with syrup, and clouds of freshly whipped cream. This isn’t just dessert—it’s summer on a plate.
Whether you’re headed to a backyard BBQ, planning a picnic, or just craving a little sunshine in dessert form, this homemade shortcake is about to become your go-to warm-weather treat.
Table of Contents
Why You’ll Love This Recipe
- Fresh & Seasonal – Juicy strawberries are the star, making this dessert feel light, fruity, and perfect for summer.
- Crowd-Pleaser – Instead of individual biscuits, this is a full cake—ideal for serving at parties, picnics, and family gatherings.
- Simple but Impressive – Just 35 minutes from start to finish, yet it looks like a bakery-worthy showstopper.
- Perfect Texture – The cake layers are more biscuit-like than sponge, so they hold up beautifully to the juicy strawberry filling.
- Customizable – Easy to swap flavors, add toppings, or adjust the sweetness to suit your crowd.
Ingredients You’ll Need
Each ingredient here does more than just “go into the cake”—it builds the perfect balance of flavor and texture.
For the Shortcake
- Granulated Sugar (¼ cup) – Just enough sweetness to complement the strawberries without overpowering them.
- All-Purpose Flour (1 ¾ cups) – The backbone of the shortcake, giving structure while keeping it tender.
- Shortening (½ cup) – Creates that signature biscuit-like crumb. You can swap with butter if desired for a richer flavor.
- Milk (⅓ cup) – Whole milk works best, adding richness and moisture.
- Large Egg (1) – Helps bind the dough and gives the cake a lovely golden hue.
- Baking Powder (1 tablespoon) – Provides lift, making the layers airy instead of dense.
- Lemon Zest (1 teaspoon) – Adds a subtle citrus brightness that pairs beautifully with strawberries.
- Salt (¾ teaspoon) – Balances the sweetness and enhances every flavor.
For the Filling & Topping
- Strawberries (2 pounds, divided) – Ripe, juicy, and sweet—these are the star of the show.
- Granulated Sugar (⅓ cup) – Used for macerating the strawberries, creating that luscious syrup.
- Butter or Margarine (4 tablespoons, softened) – Spread between layers for richness.
- Heavy Whipping Cream (2 cups) – Whipped until fluffy, it’s the perfect creamy contrast to tart berries.
- Powdered Sugar (1 tablespoon) – Lightly sweetens the whipped cream without weighing it down.
Step-by-Step Instructions
Step 1 – Prep the Strawberries
Wash, hull, and quarter most of the strawberries. Set aside 6–8 of the prettiest ones for garnish. Toss the quartered berries with ⅓ cup sugar and mash slightly to release their juices. Let them sit and macerate while you prepare the cake.
Step 2 – Make the Shortcake Dough
In a medium mixing bowl, combine flour, ¼ cup sugar, shortening, milk, egg, baking powder, lemon zest, and salt. Beat with a hand mixer on medium until a soft dough forms. The texture will be thick, not pourable.
Step 3 – Bake the Shortcake
Grease a 9-inch round cake pan and spread the dough evenly inside. Bake at 450°F for 15 minutes, until golden brown on top. Remove and cool for 15 minutes.
Step 4 – Whip the Cream
While the cake cools, whip the heavy cream with powdered sugar until soft-medium peaks form. It should hold its shape but still look smooth and billowy.
Step 5 – Layer the Shortcake
Carefully slice the cake horizontally using a serrated knife (or unflavored dental floss for a neat cut). Spread both halves lightly with softened butter. Spoon half the macerated strawberries over the bottom half, then top with half the whipped cream. Place the second cake layer on top, then finish with the remaining strawberries and cream.
Step 6 – Garnish & Serve
Arrange the reserved whole strawberries on top for a stunning presentation. Slice and serve immediately for the freshest flavor.
Pro Tips for Success
- Choose the Best Strawberries – Look for plump, bright red berries with fresh green tops.
- Don’t Skip Maceration – Letting the berries sit with sugar is key to getting that syrupy, juicy filling.
- Butter the Layers – Brushing the cake with butter before layering keeps it moist and flavorful.
- Make Ahead Option – Bake the shortcake a day early. Store it wrapped, then assemble with strawberries and cream just before serving.
- Cool Whip Swap – If you’re short on time, Cool Whip works—but fresh cream makes all the difference.
Flavor Variations
- Berry Medley Shortcake – Mix blueberries, raspberries, or blackberries with strawberries.
- Chocolate Twist – Drizzle each layer with melted chocolate or add cocoa powder to the whipped cream.
- Citrus Boost – Add orange zest along with lemon for a brighter flavor.
- Almond Delight – Stir a splash of almond extract into the whipped cream for a nutty aroma.
- Mini Shortcakes – Bake in muffin tins for adorable individual servings.
Serving Ideas
- Summer BBQ Star – Serve chilled slices at outdoor gatherings—it holds up beautifully.
- Elegant Dinner Dessert – Plate with a drizzle of strawberry syrup and a mint sprig for restaurant-style flair.
- Breakfast Treat – Yes, dessert for breakfast! Pair with coffee for a sweet morning indulgence.
- Picnic Favorite – Pre-slice and pack in containers for easy serving on the go.
FAQs
Can I use frozen strawberries?
Yes, but fresh is best. Frozen berries release more liquid, so thaw and drain well before using.
Can I substitute butter for shortening?
Yes, though the texture will be slightly different. Butter gives a richer flavor, shortening gives more structure.
Can I make it dairy-free?
You can swap with almond or oat milk and use coconut whipped cream, but texture will vary.
How long does it keep?
Assembled shortcake is best eaten the same day. The cake itself can be stored for 2 days, tightly wrapped.
For More Summer Dessert Inspiration, Try:
Quick Recap
This Amazing Strawberry Shortcake is the ultimate summer dessert—light, fruity, and oh-so-pretty. With golden biscuit layers, juicy berries, and fluffy whipped cream, it’s easy enough for a weeknight treat yet stunning enough for a party. Pin it now and bake it this weekend for a sweet taste of summer!
Strawberry Shortcake
Equipment
- mixing bowls For cake batter, strawberries, and cream.
- Hand mixer For mixing batter and whipping cream.
- Bread knife For slicing the cake layers.
- Measuring cups and spoons Accurate measurement of ingredients.
Ingredients
- 1/4 cup granulated sugar
- 1 3/4 cups all-purpose flour
- 1/2 cup shortening
- 1/3 cup milk
- 1 large egg
- 1 tablespoon baking powder
- 1 teaspoon lemon zest
- 3/4 teaspoon salt
- 2 pounds strawberries, divided
- 1/3 cup granulated sugar (for macerating strawberries)
- 4 tablespoons butter or margarine, softened
- 2 cups heavy whipping cream
- 1 tablespoon powdered sugar
Instructions
- Preheat oven to 450°F. Butter or spray a 9-inch round cake pan.
- Remove 6–8 nice strawberries and set aside for garnish. Wash, hull, and quarter the remaining berries. Toss with 1/3 cup sugar and mash slightly. Let sit to macerate.
- In a medium bowl, combine 1/4 cup sugar, flour, shortening, milk, egg, baking powder, lemon zest, and salt. Beat until soft dough forms.
- Spread dough evenly into prepared cake pan. Bake for 15 minutes, until golden brown. Cool 15 minutes.
- Whip heavy cream with powdered sugar until soft-medium peaks form.
- Carefully split shortcake horizontally with a serrated knife. Spread both halves lightly with softened butter.
- Spoon half the macerated strawberries onto the bottom half, top with half the whipped cream.
- Place top cake layer, then add remaining strawberries and cream. Garnish with reserved whole strawberries.