Perfect Homemade Strawberry Shortcake Recipe

Last June, I was rushing around my Halifax kitchen at 7:22 a.m., desperately trying to whip up dessert before my sister’s baby shower. The berries were gorgeous—deep red and practically singing summer—but I’d completely forgotten about making shortcake until that morning. Y’all’re probably thinking I panicked, but honestly? That frantic morning led to the most tender, buttery homemade strawberry shortcake I’ve ever made.

 

 

Ingredients

 

For the Shortcakes:

• 2 cups all-purpose flour (240g)
• 1/3 cup granulated sugar (65g)
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold butter, cubed (85g)
• 2/3 cup heavy cream (160ml)
• 1 large egg

 

For the Strawberry Filling:

• 2 pounds fresh strawberries, hulled and sliced (900g)
• 1/3 cup granulated sugar (65g)
• 1 tablespoon lemon juice

 

For Assembly:

• 1 1/2 cups heavy cream (360ml)
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Step-by-Step Instructions for Homemade Strawberry Shortcake

1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment.
2. Combine flour, sugar, baking powder, and salt in a large bowl.
3. Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs.
4. Whisk cream and egg together, then pour into flour mixture.
5. Stir gently with a fork until dough just comes together—don’t overmix.
6. Turn dough onto floured surface and gently pat into 3/4-inch thickness.
7. Cut straight down with a 3-inch round cutter, avoiding twisting motions.
8. Place shortcakes on prepared baking sheet, sides barely touching.
9. Bake for 12-15 minutes until golden brown on top.
10. Toss sliced strawberries with sugar and lemon juice while shortcakes cool.
11. Whip cream, powdered sugar, and vanilla to soft peaks.
12. Split cooled shortcakes and layer with berries and whipped cream.

Pro Tips & Variations

Keep it cold. Your butter should be straight from the fridge—I actually pop mine in the freezer for 10 minutes before cutting it in. The steam from cold butter creates those flaky layers we’re all here for.

 

Don’t twist the cutter. I learned this the hard way after years of wonky, lopsided shortcakes. Press straight down and lift straight up. Boom! Perfect rise every time.

 

Try different berries. Raspberries and blueberries work beautifully too, or go wild with a mixed berry combination. My neighbor swears by adding a handful of chopped fresh mint to her strawberry mixture.

Storage & Food Safety

Store assembled strawberry shortcake in the refrigerator for up to 2 days, though they’re honestly best eaten within 4 hours of assembly. The FDA recommends keeping dairy-based desserts at 40°F or below.

Unbaked shortcake dough can be frozen for up to 3 months. Baked shortcakes keep covered at room temperature for 2 days or freeze for up to 1 month.

Never leave assembled shortcake at room temperature for more than 2 hours—that whipped cream is something bacteria love to party with.

Nutrition & Serving Ideas

 

Per serving (1 shortcake with berries and cream):

• Calories: 385
• Carbs: 42g
• Fat: 22g
• Protein: 6g
• Sugar: 18g
• Fiber: 3g

Serve these beauties alongside vanilla ice cream for an extra indulgent treat. They’re also fantastic with a drizzle of honey or a sprinkle of toasted coconut.

Perfect.

My dad actually serves his with a splash of that strong Tim Hortons coffee on the side—sounds weird, but the bitter coffee balances the sweet berries like nobody’s business.

FAQs

 

Can I make the shortcakes ahead of time? Absolutely! Bake them up to 2 days early and store in an airtight container. They’ll stay tender and ready for your strawberry moment.

 

What if my strawberries aren’t super sweet? Add an extra tablespoon of sugar to your berry mixture and let them macerate for 30 minutes. The natural juices will concentrate and develop that syrupy sweetness.

 

Help! My shortcakes turned out tough. This usually happens from overmixing the dough. Next time, stir just until ingredients come together—a few dry spots are totally fine to work with.

---

 

Sarah MacLeod is a home cook and recipe developer from Halifax, Nova Scotia, who’s been perfecting Maritime comfort foods for over 15 years.