Strawberry Shortcake

This strawberry shortcake is a breeze to make and comes together in just one bowl. It’s baked as one big biscuit-style cake in an 8-inch pan, then sliced into wedges and filled with juicy macerated strawberries and lightly sweetened whipped cream. You’ll be in and out of the kitchen fast—prep takes only five to ten minutes, the baking about 20–25 minutes, and what you end up with is a tender, flaky, buttery shortcake that’s perfect when strawberries are at their peak.

This strawberry shortcake recipe is all about simplicity and speed. You mix everything in one bowl, press the dough into an 8-inch round pan, bake it, slice it up, and fill it with sweetened strawberries and whipped cream. Hands-on time is just five to ten minutes, and then you bake at 400°F for 20 to 25 minutes. The assembly is quick when you’re ready to serve.

What you get is a soft, flaky, buttery shortcake with crisp edges and a center that almost melts in your mouth. The topping of macerated strawberries is bright and syrupy, while the whipped cream adds that cloud-like softness. This method keeps kitchen mess to a minimum—you only need one bowl, a pan, and a mixer or whisk for the cream. It’s a dessert that really shines when strawberries are in season.

This recipe makes one 8-inch shortcake, which cuts nicely into about eight wedges. The components are super easy to prep ahead: the strawberries can macerate in the fridge for up to 24 hours, and if you want your whipped cream to last longer, you can stabilize it. For the best texture, though, assemble right before serving so everything stays fresh and delicious.

Ingredients and Measurements

• 2 cups (250 grams) all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 3/4 teaspoon kosher salt
• 6 tablespoons unsalted butter, cold, cut into 1/2-inch chunks
• 3/4 cup heavy cream
• 1/2 teaspoon vanilla extract
• 4 cups strawberries, hulled and sliced
• 1/3 cup sugar
• 1 cup cold heavy whipping cream
• 1 tablespoon sugar
• 1/2 teaspoon vanilla extract

Prepare, Bake, and Assemble

1. Preheat oven to 400°F and line an 8-inch round pan with parchment paper.

2. Whisk together 2 cups all-purpose flour, 2 tablespoons sugar, 1 tablespoon baking powder, and 3/4 teaspoon kosher salt in a large bowl.

   
3. Add 6 tablespoons cold unsalted butter cut into 1/2-inch chunks and rub with your fingertips until pea-sized crumbs form.

4. Pour in 3/4 cup heavy cream and 1/2 teaspoon vanilla extract; stir gently with a spatula until dough is moistened and knead a few times to bring it together with no dry spots.

   

5. Press the dough evenly into the prepared pan.

6. Bake at 400°F for 20–25 minutes, until the top is golden brown and a toothpick comes out clean, then cool completely.

   

7. While the shortcake bakes, toss 4 cups hulled, sliced strawberries with 1/3 cup sugar in a bowl and let sit until syrupy (15 minutes to overnight in the fridge).

8. In a cold bowl, beat 1 cup cold heavy whipping cream on medium speed until it starts to thicken, add 1 tablespoon sugar and 1/2 teaspoon vanilla, then beat to soft peaks.

   

9. Slice the cooled shortcake into eight wedges and cut each wedge horizontally in half.

10. Assemble by placing the bottom half on a plate, spooning macerated strawberries over it, adding a generous dollop of whipped cream, and topping with the second half.

    

How to Store and Serve Later

This strawberry shortcake tastes best the day you make it, but you can store leftovers in the fridge for up to three days. To keep everything fresh, store the shortcake, strawberries, and whipped cream separately and assemble right before serving.

What Makes It Special

• Quick and fuss-free: just one bowl and no rolling or shaping unless you want individual biscuits.
• Perfect texture: flaky, tender, and buttery with those crisp edges you crave.
• Fresh fruit shines: macerated strawberries add a bright, juicy syrup that soaks into the cake beautifully.
• Completely flexible: easy to scale up or down and you can prep components ahead of time for convenience.

Baker’s Tips for Best Results

• Keep your butter cold and work fast for flaky shortcake crumbs that bake up tender and light.
• Mix the dough just until it comes together and pat it evenly into the pan to avoid tough spots or uneven baking.
• Measure your flour carefully by spooning it into the cup and leveling it or better yet, weigh it for best results.
• Whip the cream cold and stop at soft peaks for that perfect, smooth texture. Stabilize if you need it to hold for hours.
• Macerate your strawberries anywhere from 15 minutes up to a day in the fridge for juicy, syrupy sweetness.
• Assemble strawberry shortcakes right before serving to keep the cake from getting soggy. You can also reserve some of the strawberry syrup to pour on instead of using all of it.
• If your shortcake softens during storage, reheating it at 350°F for 5-8 minutes will bring back those lovely crisp edges.

Easy Variations and Substitutions

• Make individual biscuits instead if you prefer—just roll out dough and cut rounds for classic single servings.
• Add a little zing by mixing in 1–2 teaspoons of lemon zest to the dough or a splash of almond extract to the strawberries.
• For a gentle floral note, add up to 1/8 teaspoon of rosewater to the berries while they macerate.
• Swap strawberries for raspberries, blackberries, or a mix of berries to switch up the flavor.
• Serve with a scoop of vanilla ice cream in place of whipped cream for a cool, creamy treat.
• Try a gluten-free all-purpose flour blend to make this dessert gluten-free, knowing the texture will be a bit different but still delicious.

Common Questions and Answers

Q: Can I make parts of this dessert ahead of time? A: Yes! The strawberries can be hulled, sliced, sugared, and refrigerated up to 24 hours in advance. The whipped cream can be whipped and stabilized a few hours before serving. The shortcake is best fresh but can be kept refrigerated for up to 3 days.

Q: Can I make individual shortcakes instead of one big cake? A: Definitely. Just roll out the dough and cut into rounds. Bake times will be shorter, so keep an eye out for golden tops and a toothpick that comes out clean.

Q: How long should I macerate the strawberries? A: Anywhere from 15 to 30 minutes works well for juicy, syrupy berries. If you’re in a rush, even 10 minutes helps; for more flavor, let them sit in the fridge for a few hours or overnight.

Q: How do I keep whipped cream from melting too fast? A: Adding a bit of softened gelatin—bloomed in water and whisked into the cream as you whip—will stabilize it nicely. Alternatively, use confectioners’ sugar or buy stabilized whipped cream.

Q: What if my shortcake gets soggy? A: Assemble right before serving to prevent sogginess. You can also drain some of the strawberry syrup or save some to spoon on top. Reheating the shortcake briefly in a 350°F oven can crisp it up again.