Strawberry Shortcake - The Kitchens Aid - The Kitchens Aid

Strawberry Shortcake

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Picture this: flaky, buttery biscuits, piled high with juicy strawberries and dreamy whipped cream. It’s the kind of dessert that feels like a warm hug on a summer evening—simple, nostalgic, and impossibly delicious. If you’ve never made Strawberry Shortcake from scratch, don’t worry—I’m walking you through it step-by-step. Let’s whip up something sweet and smile-worthy together!

Recipe image

Why You’ll Love This Recipe

When I was working as a personal chef, this Strawberry Shortcake was always a client favorite during berry season. It’s nostalgic comfort food with just the right amount of elegance—and oh boy, when those strawberries are perfectly ripe? Magic. My kids request this one constantly, and honestly… I’m never mad about it!

  • Light, flaky homemade shortcakes—no box mix needed
  • Fresh, macerated strawberries bursting with flavor
  • Whipped cream that’s luscious and not too sweet
  • Comes together fast, but feels fancy
  • Perfect for summer gatherings or low-key celebrations

Ingredients Breakdown

Essentials

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter, cubed
  • 2/3 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 pound fresh strawberries, hulled and sliced
  • 3 tablespoons sugar (for macerating berries)
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract (for whipped cream)

Pro Tips

  • Use super cold butter and work quickly for flakier shortcakes.
  • A pastry cutter or even clean hands work great to cut butter into the flour mixture.
  • Let the strawberries sit with sugar for at least 30 minutes to get nice and juicy.
  • Chill your mixing bowl before whipping cream—game changer!

Step-by-Step Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Using a pastry cutter or your fingertips, cut in the cold butter until the mixture resembles coarse crumbs.
  4. Pour in the milk and vanilla and stir until just combined. Don’t overmix.
  5. Turn the dough onto a floured surface and gently pat into a 1-inch thick round. Cut into 6 shortcakes using a biscuit cutter or glass.
  6. Place shortcakes on the baking sheet and bake for 12–15 minutes or until golden brown. Cool on a rack.
  7. Meanwhile, combine the sliced strawberries and sugar in a bowl. Let sit at room temperature for 30 minutes, stirring occasionally.
  8. In a cold mixing bowl, beat the heavy cream, powdered sugar, and vanilla until soft peaks form.
  9. To assemble: slice each shortcake in half. Spoon strawberries and their syrup on the bottom half, add a dollop of whipped cream, then top with the other half of the biscuit. Add more cream and berries if you’re feeling fancy!

Chef’s Tips and Tricks

  • Don’t knead the dough too much—rough edges make better layers.
  • If your biscuits are too dry, add a splash more milk. Too sticky? Dust with extra flour.
  • You can prep the shortcakes ahead and store in an airtight container for 1–2 days.
  • Use a serrated knife to slice the shortcakes easily without crumbling.

Recipe Variations and Serving Suggestions

  • Swap strawberries for mixed berries—blueberries, raspberries, and blackberries are all delicious.
  • Add a splash of balsamic vinegar to the berries for an elegant twist.
  • Layer everything in mason jars for a cute picnic or party version.
  • Top with lemon zest or fresh mint for added color and brightness.

FAQs

Can I make this ahead of time?

Absolutely! You can bake the shortcakes the day before and whip the cream just before serving. The strawberries will stay juicy overnight too.

Can I use store-bought whipped cream?

Of course! Just know that homemade whipped cream gives it that little extra love—and takes less than 5 minutes to make!

Can I freeze the biscuits?

Yes! Bake, cool completely, then wrap tightly in plastic and foil. Freeze for up to 2 months and warm in the oven before serving.

Recipe Card

Serving Size: 6 shortcakes
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes + 30 minutes macerating
Ingredients:

  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, cold & cubed
  • 2/3 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 pound fresh strawberries, sliced
  • 3 tablespoons sugar
  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla

Instructions:

  1. Preheat oven to 425°F and line baking sheet.
  2. Mix dry ingredients, cut in butter, add milk & vanilla, and stir to form dough.
  3. Shape dough, cut into rounds, bake until golden.
  4. Macerate strawberries with sugar for 30 mins.
  5. Whip cream with powdered sugar and vanilla until soft peaks form.
  6. Assemble shortcakes with berries and whipped cream. Serve immediately.

Nutrition: ~350 calories per serving

Craving more sweet moments in the kitchen? Leave a comment if you try this recipe—I love hearing how it turns out! And don’t forget to snap a pic and tag me @thekitchensaid on Instagram so we can drool together. 🍓💛

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