There are plenty of treats out there that we get to enjoy all year, like oatmeal cookies, pound cakes and brownies. Other desserts, though, come by only once a year, and those are the bakes that we really look forward to. And perhaps the queen of all these seasonal sensations is strawberry shortcake.
Yes, you can absolutely make a strawberry shortcake any time, but there’s no denying that berries picked in May and June are extra special. These sweet and juicy berries make this dessert totally tempting and so enjoyable.
The best part: Learning how to make strawberry shortcake is pretty darn easy. Pick berries in the morning (or snag them at your local farmers market) and by lunchtime, you can enjoy this luscious dessert.
How to Make Our Favorite Strawberry Shortcake
You can be sure that our Test Kitchen pros have tasted their fair share of shortcakes over the years, but this old-fashioned shortcake from reader Angela Lively of Texas might just take the shortcake. The small biscuits are perfect single-serve treats and pair perfectly with farm-fresh berries. Angela recommends serving this treat with homemade vanilla ice cream, and we agree!
Ingredients
For the strawberry filling:
- 6 cups sliced fresh strawberries
- 1/2 cup sugar
- 1 teaspoon vanilla extract
For the shortcake:
- 3 cups all-purpose flour
- 5 tablespoons sugar, divided
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup cold butter, cubed
- 1-1/4 cups buttermilk
- 2 tablespoons heavy whipping cream
For the topping:
- 1-1/2 cups heavy whipping cream
- 2 tablespoons sugar
- 1/2 teaspoon vanilla extract
Test Kitchen-Recommended Tools
- Strawberry huller: Sure, you don’t need a strawberry huller to make this recipe, but it sure makes removing the stems of all your berries easy. If a huller isn’t for you, there are other methods to hull strawberries.
- Pastry blender: To create tender shortcakes, use a pastry blender. It will cut your cold butter into small pieces to make the flakiest biscuits.
- Vanilla extract: A simple recipe like this calls for quality ingredients. Use one of our Test Kitchen’s preferred vanilla brands.
Directions
Step 1: Prep the berries
When it comes to shortcake, start with the strawberries. Wash the berries well and pat them dry. Then hull the berries—that’s where that nifty strawberry huller comes in handy—and slice them.
Toss the berries in a large bowl with a teaspoon of vanilla and a half-cup of sugar. Mash the berries gently with a potato masher or a wooden spoon. A little pressure along with the sugar will help the strawberries release some of their juices to create a sauce for the shortcake.
Let this mixture stand for at least 30 minutes, tossing here and there. If you like, you can even prep the strawberries a day in advance.
Step 2: Make the shortcake biscuits
Now, onto the shortcakes. You’ll use the exact same method to make these cakes as you would make homemade biscuits—and many of the same biscuit best practices apply.
Start by whisking together the flour, baking powder, baking soda, salt and four tablespoons of sugar. Then cut in cold butter using a pastry blender until the mixture is crumbly. Be sure that the butter you’re using is super cold. Cold butter means flaky, tender biscuits and shortcake. A good method to use here is to cube up the butter in advance, then pop the butter into the freezer until you’re ready to bake.
Finally, add in the buttermilk and stir until the mixture just comes together. Do not overmix here! It will lead to tough, flat shortcakes.
Editor’s tip: Use the best quality ingredients that you can find for this recipe, particularly when it comes to butter. Because these cakes are so simple, every ingredient really stands out, so let all the best flavors shine. For the same reason, be sure to use real buttermilk rather than substitutions. You’ll really be able to appreciate the flavor and texture that this ingredient brings.
Step 3: Portion out the shortcakes
Drop third-cup-sized dollops of batter onto an ungreased baking sheet, leaving about two inches between each. You can use a measuring cup or a large cookie scoop to do this. This recipe should yield eight shortcakes, so bear that in mind if you’re eyeballing instead of measuring exactly.
And before you ask, nope, these cakes don’t need to look perfect. You’ll want that irregular texture for a bit of crunch. Also, this rustic presentation is exactly the way Grandma would have done it.
Step 4: Brush and bake
Before popping the cakes into the oven, brush the top of each biscuit with a bit of cream. Then sprinkle with the leftover sugar. Regular granulated sugar works great here, but to give your biscuits extra crunch, use sanding sugar or even turbinado sugar.
Then pop your biscuits into an oven heated to 400ºF and bake for 18 to 22 minutes. They should be beautifully golden. Once baked, move the shortcakes to a wire rack to cool completely.
Step 5: Make the whipped cream
Before you stack up your dessert with berries and cake, don’t forget to make homemade whipped cream. It only takes an extra five minutes and tastes amazing with the fresh berries.
To make the whipped cream, beat cold, heavy cream until it begins to thicken. Then add in the sugar and a bit of vanilla, and continue to beat until soft peaks form. Watch your cream carefully; if you beat too long, you’ll turn the cream into butter!
Serving Shortcake
When it comes to serving shortcakes, it’s best to wait until right before eating to put all these delicious components together.
Use a serrated knife to slice each biscuit in half, then spoon a generous amount of strawberries over the top, including some of the juice from the macerated berries. Then add a healthy dollop of whipped cream and cap it all off with the top of the biscuit. And don’t wait to dig in! Grab a fork and enjoy this treat—it tastes like the start of summer, a season we all want to savor.
Different Ways to Make Shortcake
While strawberry is the most common type of shortcake, you can definitely make this recipe your own.
- Use other fruits: Use the same amount of raspberries, blueberries, blackberries, peaches, nectarines or plums in this recipe for a dessert that makes use of other seasonal fruit.
- Add some extras: In our go-to recipe, we add a touch of vanilla to our strawberries. You can get really creative here and try adding a few of your favorite spices or herbs paired with your fruit. A touch of cinnamon with nectarines would be delish. And snip some fresh basil and mix it in with berries of any kind.
- Flavor the whipped cream: Vanilla whipped cream pairs so well with strawberries, but you could easily switch up the flavors with a bit of citrus zest, liqueur or a different kind of extract. Give our recipes for hazelnut, mojito and coffee whipped cream a try.
- Serve shortcakes differently: Not every shortcake needs to be served biscuit-style. Instead, try making a large shortcake and slicing wedges like with this lemon and berry shortcake. Or get creative and serve your cakes in small mason jars like these pineapple RumChata minis.
Make the Most of Berry Season
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Jumbleberry Crumble
A friend brought this delicious, down-home dessert to church and was kind enough to give out the recipe. Everyone enjoyed it so much and just showered her with compliments! It’s especially wonderful served warm or with a dollop of creamy whipped topping. —Mary Ann Dell, Phoenixville, Pennsylvania
Red, White & Blue Cheesecake Bars
I’ve tried “light” cheesecake recipes before with mixed results. Making a few changes, I created a rich, creamy cheesecake filling that truly tastes like the real deal. —Katie Farrell, Ann Arbor, Michigan
Strawberry Pretzel Pie
This cool no-bake strawberry pretzel pie is the perfect way to satisfy your sweet tooth this summer. Made with pantry staples and, well, as easy as pie to make, it’s become one of my family’s most requested warm-weather treats. —Shauna Havey, Roy, Utah
Lemon Blueberry Whoopie Pies
These whoopie pies are soft, cakey cookies studded with tart, juicy blueberries and filled with tangy cream cheese frosting. I take them to family and school events and they are always the first thing gone! Be sure to continually scrape the sides of the bowl with a spatula while making the batter and frosting. —Kathy Martino, Pittsburgh, Pennsylvania
Homemade Strawberry Ice Cream
This creamy, luscious ice cream will remind you of the signature treat served at church ice cream socials. What dessert could be better? —Esther Johnson, Merrill, Wisconsin—Esther Johnson, Merrill, Wisconsin
Blackberry-Orange Cake
My grandmother made luscious fruit pies and cobblers using blackberries from her garden. I decided to follow her lead and create a blackberry cake that's always lovely with a summer meal. —Lisa M. Varner, El Paso, Texas
Cheese Huckleberry Pie
This huckleberry pie has a cookielike press-in crust, a fluffy cream filling and a layer of luscious huckleberries on top. I think it really shows off the lovely dark glossy berries. —Dianne Doede, Trout Lake, Washington
Frozen Strawberry Dessert
My grandpa gave me many of my grandmother's and great-grandmother's recipes, including this one, along with may wonderful stories about them.
Easy Fresh Strawberry Pie
For my mother's birthday, I made this strawberry pie recipe instead of a cake. Since it was mid-May in Oklahoma, the berries were absolutely perfect. It was a memorable occasion for the whole family. —Josh Carter, Birmingham, Alabama
Blueberry Pudding Cake
My father-in-law has a number of blueberry bushes near his house, so I have an abundant supply every year. I'm always looking for new ways to use them. This blueberry pudding cake is one of my latest creations. —Jan Bamford, Sedgwick, Maine
Raspberry Swirl Cheesecake Pie
I use jam made from plentiful wild raspberries on our farm to give this pretty dessert its marbled effect. While the cheesecake refrigerates overnight, its flavors blend beautifully.
Strawberry Mascarpone Cake
Don't let the number of steps in this recipe fool you —it's easy to assemble. The cake bakes up high and fluffy, and the berries add a fresh fruity flavor. Cream cheese is a good substitute if you don't have mascarpone cheese handy. —Carol Witczak, Tinley Park, Illinois
Classic Blueberry Buckle
This blueberry buckle recipe came from my grandmother. As children, my sister and I remember going to Pennsylvania for blueberry picking. Mother taught us to pick only perfect berries, and those gems went into this wonderful recipe. —Carol Dolan Mt. Laurel, New Jersey
Oregon’s Best Marionberry Pie
I believe Oregon marionberries make about the best berry pie in the world. And when you add some cream cheese and flavorings, you'll be making the best even better! —Frances Benthin, Scio, Oregon
Strawberry Crunch Ice Cream Cake
While growing up, I loved treats from the ice cream truck that rolled through my neighborhood. This ice cream cake is inspired by one of those crunchy, strawberry novelties. —Lisa Kaminski, Wauwatosa, Wisconsin
Maple Blueberry Crisp
With a tender crumb topping, this yummy blueberry crisp makes a wonderful treat after a brunch or evening meal. I sometimes top servings with a scoop of vanilla ice cream.—Mona Wright, Villa Rica, Georgia
Roasted Strawberry Sheet Cake
My Grandma Gigi loved summer berry cakes. Almost any time I’d call her during the warmer months, she’d invite me over to taste her latest masterpiece. This cake is a tribute to her. —Kristin Bowers, Rancho Palos Verdes, California
Blueberry Cake with Wojapi Sauce
This is my grandmother's recipe, and the sauce is traditional Cherokee, which has been passed down for generations. It is very versatile and can be used on fry bread, pancakes, waffles and other desserts.
Mixed Berry Tiramisu
Because I love tiramisu, I came up with this deliciously refreshing twist on the traditional coffee-flavored Italian dessert. Fresh softened berries star with crisp ladyfinger cookies and mascarpone cheese. Serve it from a glass bowl or in clear dishes to show off the luscious layers. —Najmussahar Ahmed, Ypsilanti, Michigan
Blackberry White Chocolate Cheesecake Cups
I read that white chocolate intensifies the flavor of blackberries. It's true! The crunch of baking chips, the blackberry puree, and the sweet and salty pretzel crust make this a sensational mini dessert. —Arlene Erlbach, Morton Grove, Illinois
Blueberry Cream Muffins
When most people think of Maine, they immediately think of lobster. But we who live here know of something equally as good: wild blueberries. Their flavor is unmatched, and they're especially great in these blueberry muffins with sour cream. —Lillian Van der Harst, Center Lovell, Maine
Berry Bliss Cobbler
A little bit sweet, a little bit tart and topped off with golden, sugar-kissed biscuits, this cobbler is summer perfection. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Creamy Layered Blueberry Ice Pops
These delicious ice pops can also be made with raspberries or blackberries. The rosemary sprig and lemon zest bring another layer of flavor. The pops are quick, easy, kid-friendly and freezable. —Gloria Bradley, Naperville, Illinois
Patchwork Quilt Cake
This cake has a great homemade flavor and tender crumb. Be sure to pile on the buttery frosting, which adds a burst of vanilla. —Taste of Home Test Kitchen
Blackberry Dumplings
As long as I can remember, my mother has been making blackberry dumplings. They finish cooking while you eat—and they really do make you hurry through Sunday dinner! It can be an everyday dessert, too, though. Try it with roast chicken, beef or ham. Sometimes I'll make it in winter just to have a taste of summer. —Liecha Collins, Oneonta, New York
Two-Berry Fluff Salad
This fluffy salad is a welcome treat on warm Texas afternoons. Because there's a blueberry orchard near our home, we often pick up berries to use in this recipe and others. When blueberries and strawberries aren't in season, you can substitute frozen berries with equally good results. —Karen Wenzel, Conroe, Texas
Blueberry Lemon Cake
I always set aside some of my fresh-picked blueberries to make this tender lemon blueberry cake. Using cake mix makes it a quick and easy dessert. —Leona Luecking, West Burlington, Iowa
No-Churn Blueberry Graham Cracker Ice Cream
This sweet and creamy no-churn ice cream features a fresh blueberry jam swirl and graham cracker pieces. You can use raspberries instead of the blueberries for a different berry flavor. —Heather King, Frostburg, Maryland
Raspberry Moscow Mule Cake
This Moscow mule cake is my favorite cake I've ever made from scratch. It's so moist and flavorful, and it reminds me of my favorite cocktail. —Becky Hardin, St. Peters, Missouri
Raspberry Patch Crumb Bars
To give these fresh, fruity bars even more crunch, add a sprinkling of nuts to the yummy crumb topping. Everyone will want to indulge. —Leanna M. Thorne, Lakewood, Colorado
Blackberry Daiquiri Sherbet
The summer I decided to try making sherbet, which is one of my favorites, blackberries were in season in my mom's garden. I love the flavor of daiquiris, and the two blend together beautifully! —Shelly L. Bevington, Hermiston, Oregon
Fresas con Crema
This refreshing fresas con crema recipe is wonderful when berries are in season. Media crema is a rich, unsweetened cream found in the baking aisle or ethnic food section of the grocery store. It's similar to creme fraiche and sour cream, although sour cream is a bit tangier. —Taste of Home Test Kitchen
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After sampling this flavor at an ice cream stand, I kept trying to duplicate it until it was just right. This blueberry cheesecake ice cream is a hit! —Melissa Symington, Neche, North Dakota
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Strawberry Crumble Pie
I host an annual pie-making party before Labor Day. We host a pig roast on our farm every year, but the pies take center stage at the end of the meal. —Beth Howard, Donnellson, IowaIce Cream Snowballs with Raspberry Sauce
I needed a dessert for a church group at Christmas, and snowballs came to mind. For added flavor, toast the coconut before making these frozen treats. —Nancy Bruce, Big Timber, MTRustic Chocolate Raspberry Tart
Here’s a delectable dessert that’s simple but feels upscale. With its fresh raspberries and Nutella-covered homemade pastry crust, you and your guests won’t be able to get enough. —Christina Seremetis, Rockland, MassachusettsBerried Treasure Angel Food Cake
My husband grills anything and everything—even dessert! With his gentle nudging, I came up with this simple recipe that takes just a few minutes to prepare, yet always impresses dinner guests. —Anita Archibald, Richmond Hill, OntarioBerry Pistachio Pie
My grandmother used to make this pie when I was a small child. A Brooklyn woman gave her the recipe, but my grandmother could never remember the woman’s name or the name of the pie, comically dubbing it Lady from Brooklyn’s Pie. Feel free to use any flavored gelatin, or try walnuts or pecans instead of pistachios. I use a store-bought graham cracker crust, but you can also use a chocolate graham cracker crust. —Judy DeGrottole, New York, New YorkRaspberry Linzer Bars
Even though this dessert feels a little sophisticated, it puts a childlike grin on everyone who tastes it. — Holly Cain, St. Petersberg, FloridaGrandma’s Old-Fashioned Strawberry Shortcake
When my grandma served this shortcake, she usually topped it with homemade vanilla ice cream. —Angela Lively, Conroe, TexasBerry White Ice Pops
Nothing says summer like an ice pop. Kids and adults alike love this fruit-filled version. —Sharon Guinta, Stamford, ConnecticutStrawberry Gelato
You'll love this smooth and creamy gelato with bright strawberry flavor and just a hint of sea salt and honey. —Shelly Bevington, Hermiston, OregonBlueberry Zucchini Squares
I saw a bar recipe on a box of muffin mix using apple and lemon zest. I tried it from scratch with shredded zucchini and fresh blueberries instead. It’s a tasty combo. —Shelly Bevington, Hermiston, OregonMixed Berry Shortcake
This fruit-filled summer dessert looks so pretty served in parfait glasses. Strawberries, blueberries and a cool custard sauce are layered between tender cubes of homemade shortcake. Our Test Kitchen came up with the berry delicious treat.Winnie's Mini Rhubarb & Strawberry Pies
Every spring, we had strawberries and rhubarb on our farm outside Seattle. These fruity hand pies remind me of those times and of Grandma Winnie’s baking. —Shawn Carleton, San Diego, CaliforniaStrawberry Jam Cake
When I need a cake for a special occasion, this strawberry jam cake is my go-to recipe. Every year I make it for a cake raffle we have at work for Relay for Life. It has raised a lot of money for a very good cause. —Tammy Urbina, Warner Robins, GeorgiaBlueberry-Blackberry Rustic Tart
My dad would always stop our car on the side of the road in Maine and say, "I smell blueberries." He had a pail ready. Then Mom would bake the wild berries in a cornmeal crust to make this homey tart. —Priscilla Gilbert, Indian Harbour Beach, FloridaBlackberry Frozen Yogurt
You could also use boysenberries, raspberries or strawberries for this delicious dessert. — Rebecca Baird, Salt Lake City, UtahCherry Plum Slab Pie with Walnut Streusel
I love to make desserts with fruit all summer, and this cherry slab pie is wonderful because you can quickly make it for a crowd. The crumbly, nutty streusel is perfect with fruit. You can make your own pastry or use store-bought pie crust. —Elisabeth Larsen, Pleasant Grove, UtahGrandma’s Blackberry Cake
I remember going berry picking with Mom and Grandma. Even at 70 years old, Grandma could pick 3 gallons of berries before I had my pail half full. Grandma made up this blackberry cake recipe with her mom, and it's been passed down for five generations now. —Diana Martin, Moundsville, West VirginiaStrawberry Pretzel Dessert
Need to bring a dish to pass this weekend? This make-ahead strawberry pretzel salad will disappear quickly at any potluck. —Aldene Belch, Flint, MichiganStrawberry Cupcakes with Whipped Cream Frosting
Fresh strawberries are full of water, so they have a tendency to weigh down cake batters and make soggy cakes. That’s why these strawberry cupcakes rely on strawberry jam or preserves. The concentrated flavor is just right for light and tender cupcakes. —Lisa Kaminski, Wauwatosa, WisconsinStrawberry Buttermilk Skillet Shortcake
This scratch-made strawberry buttermilk cake is a family favorite. The recipe is over 100 years old, and I remember my grandma making it. We still carry on the family tradition by making this old-fashioned recipe each summer. —Claudia Lamascolo, Melbourne, FloridaBlueberry Pie with Graham Cracker Crust
We live in blueberry country, and this pie is a perfect way to showcase these luscious berries. A neighbor first made this pie for us when we had a death in the family several years ago. Our whole family enjoys it. —R. Ricks, Kalamazoo, MichiganMini Blueberry Tarts
I served this recipe to my family while we were on vacation and they were all amazed! The best part: I didn't spend tons of time on it thanks to refrigerated pie crust. Watch your mini tarts around the 13-minute mark to make sure they don't brown too quickly. If you like, sprinkle the tops with coarse sugar for a beautiful finishing touch.—Allison Bell, Hillsdale, New JerseyFresh Blackberry Pie
I grew up on a farm, and we always picked fruits in early summer and used them to make desserts. This blackberry pie is a real stunner. —Gladys Gibbs, Brush Creek, TennesseeBlueberry Graham Dessert
When you're short on time but long for cheesecake, try this fruity dessert. Ricotta and cream cheeses give every bit as much flavor as cheesecake without the effort. Instead of making individual servings, you could layer the ingredients in a glass serving bowl. —Taste of Home Test KitchenStrawberry-Rhubarb Cream Dessert
A neighbor shared this recipe with me, and I created my own variation using garden-fresh rhubarb and strawberries. The shortbread crust and creamy sweet-tart layers went over big at a family party—not a crumb was left! —Sara Zignego, Hartford, WisconsinCreamy Lime Pie with Fresh Berries
I combined the tangy tastes of lime and cilantro with cream cheese for this unusual berry pie that showcases seasonal fruit. The ginger cookies add zip to the crust. —Anneliese Barz, Fort Mill, South CarolinaCake & Berry Campfire Cobbler
This warm Dutch oven cobbler is one of our favorite ways to end a busy day of fishing, hiking, swimming or rafting. It's yummy with ice cream—and so easy to make! —June Dress, Boise, IdahoContest-Winning Raspberry Cream Pie
This recipe is delicious with either fresh-picked or frozen raspberries. That means you can make it year-round. One bite of raspberry pie will instantly turn winter to summer. —Julie Price, Nashville, TennesseeFlaky Bumbleberry Pie
When you want to make an impression, make this pie! The recipe produces one of the flakiest crusts ever, and the combination of rhubarb and different berries in the filling is delicious. —Suzanne Alberts, Onalaska, WisconsinLemon-Berry Shortcake
This simple lemon shortcake is tender and not overly sweet. Enjoy this summertime classic with a generous layer of whipped topping and berries. —Meryl Herr, Overland Park, KansasEasy Strawberry Cheesecake Ice Cream
When I got my ice cream maker, a friend shared her dreamy freezy cheesecake recipe. For guests, I scoop this into tart shells. —Joan Hallford, North Richland Hills, TexasBlueberry Dream Pie
This showstopping pie can be decorated to fit any season. I like to make hearts for Valentine's Day, flowers for spring, stars for Independence Day and even leaves for fall. Have fun with it! —Kerry Nakayama, New York, New YorkBerry Tartlets
Bring spring flavors together in these delectable miniature tarts. Raspberries and blueberries both work well with the whipped cream and lemon curd mixture or choose your favorite berries instead. These sweet treats are great for a ladies tea, brunch or spring holiday celebration. —Mary J. Walters, Westerville, OhioStrawberry Poke Cake
That classic spring treat—strawberry shortcake—takes on a wonderful new twist with this recipe. Strawberry gelatin and strawberries liven up each pretty slice of this lovely layered strawberry poke cake that's made from a convenient boxed mix. —Mary Jo Griggs, West Bend, WisconsinBerry Brownie Pizza
How could you not love pizza for dessert? A fudgy brownie base is layered with a whipped topping sauce, then topped with fresh strawberries, chopped nuts and a drizzle of chocolate syrup. —Karen Heleski, Ubly, Michigan —Karen Heleski, Ubly, MichiganRaspberry Custard Kuchen
Back where I grew up in Wisconsin, people have been baking this German treat for generations. We love it for breakfast or as a special dessert. It's no fuss to fix and impressive to serve. —Virginia Arndt, Sequim, WashingtonStrawberry Oatmeal Bars
A fruity filling and fluffy coconut topping truly make these strawberry oatmeal bars one of a kind. They really dress up my trays of Christmas goodies. —Flo Burtnett, Gage, OklahomaRaspberry-Rhubarb Slab Pie
"Slab pie" is a pastry baked in a jelly-roll pan and cut in slabs like a bar cookie—or a pie bar, if you will. My grandfather was a professional baker and served pieces of slab pie to his customers back in the day. Here is my spin, featuring rhubarb and gorgeous red raspberries. —Jeanne Ambrose, Milwaukee, WisconsinCheesecake Berry Parfaits
The summer berry season is a real treat. This is an easy way to enjoy berries with cheesecake, which is a refreshing change from traditional pudding and fruit parfaits. —Patricia Schroedl, Jefferson, WisconsinStrawberry Citrus Ice
Daiquiri fans, put away your straws for this blend of strawberries, lime juice and orange juice in a refreshing ice. — Robin M. Keane, Framingham, MassachusettsOver-the-Top Blueberry Bread Pudding
This delicious southern blueberry bread pudding boasts out-of-this-world flavor and eye appeal. You just may want to skip the main course and go straight to dessert. It’s a favorite for our summer celebrations. —Marilyn Haynes, Sylacauga, AlabamaThe post How to Make Strawberry Shortcake from Scratch appeared first on Taste of Home.
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