Strawberry Shortcake Recipe {A Symphony of Fresh Berries} (2024)

Hello People, Austin here from Beyond the Bayou Blog, serving you delicious dishes every possible time. There’s just something about Strawberry Shortcake that screams “summer” to me. It never fails to take me back to humid Louisiana evenings spent shelling peas on the porch with my friends. We’d laugh and swap stories until Mama called us in for dessert – her famous strawberry shortcake.

I can still picture the towering layers of sweet biscuits, juicy berries, and clouds of whipped cream she’d present with a proud smile. We’d instantly become a room of giddy kids again, eagerly awaiting our slice of that bright red, creamy delight. That first bite of tangy-sweet perfection was worth every bit of torturous anticipation.

These days, I make strawberry shortcakes my own way – with a few special tweaks, of course. But with every forkful, I’m transported back to those carefree summer nights with my best friends. This quintessential summer dessert has a way of bringing people together, one delicious bite at a time. Who’s ready to experience the magic for themselves? Want some more strawberry recipes? Try out Strawberry Bisque or Strawberry Jello Salad.

What to Love in This Recipe?

• Moist and Flavorful Cake Layers: The cake layers are moist, tender, and flavorful, thanks to key ingredients like buttermilk and a combination of oil and butter.
• Year-Round Enjoyment: A strawberry shortcake can be made any time of year by macerating the strawberries. This technique enhances even off-season strawberries, making them taste great. However, for a December cake, I highly recommend my peppermint bark cake!
• Stabilized Whipped Cream Frosting: Stabilized whipped cream frosting ensures that our frosting holds its shape without weeping or melting. The best part is, it tastes incredible and is not too sweet, unlike buttercream.

Overview: How To Make Strawberry Shortcake?

There’s nothing quite like homemade strawberry shortcake to bring a touch of summer to your table. When I make this, I start by picking over and hulling two pints of ripe strawberries, then slicing them up and gently crushing a few to release their sweet juices.

After mixing in some sugar, I let them sit to develop their flavor. Meanwhile, I preheat the oven to 450°F and get started on the shortcake dough. Sifting together flour, sugar, salt, and baking powder, I then rub in some softened butter until the mixture resembles coarse crumbs. Adding in cream, I form a soft dough, knead it briefly, and cut out rounds with a biscuit cutter.

These rounds get brushed with melted butter and baked until golden brown. Once they’re out of the oven, I split them open, brush them with more butter, and whip up some fresh cream with a hint of vanilla. Assembling these treats with juicy strawberries and fluffy whipped cream is pure joy. Enjoying them is even better!

Tips I Will Suggest to You!

• Chill Your Butter and Cream: Ensure your butter and cream are very cold before starting. Cold butter will create flakier layers in your shortcake, and cold cream will whip up more quickly and hold its shape better.
• Don’t Overmix the Dough: Mix the dough just until it comes together. Overworking the dough can make the shortcakes tough instead of tender and flaky.
• Use a Light Hand with Flour: When kneading and rolling out the dough, use as little extra flour as possible. Too much flour can make the shortcakes dry.
• Macerate Strawberries in Advance: Letting the strawberries sit with sugar for at least 30 minutes (or up to a few hours) will bring out their natural juices and deepen their flavor.
• Double Butter for Extra Flakiness: For an extra flaky texture, you can do a double butter technique. After rubbing in the initial ¾ cup of butter, chill the dough slightly, then fold in thin slices of very cold butter before rolling out the dough.
• Test for Doneness: To ensure your shortcakes are perfectly baked, tap the bottom of one. It should sound hollow and feel firm but not hard.
• Make Ahead: You can prepare the dough rounds ahead of time and freeze them. Bake directly from frozen, adding a few extra minutes to the baking time.
• Whip Cream to Stiff Peaks: When whipping the cream, aim for stiff peaks but be careful not to overbeat, or you’ll end up with butter. Stop when the cream holds its shape firmly.
• Serve Immediately: Assemble the shortcakes just before serving to prevent them from getting soggy. Keep the components separate until ready to enjoy.
• Add a Citrus Twist: For a refreshing twist, add a little lemon or orange zest to the strawberries or the shortcake dough. It adds a bright, zesty flavor that complements the sweetness of the berries.

What to Serve with Strawberry Shortcake?

• Vanilla Ice Cream
• Whipped Cream
• Chocolate-Covered Strawberries
• Peach Cobbler
• Caramel Iced Coffee

What’s the Difference Between Cake and Shortcake?

Cake and shortcake might sound similar, but they’re quite different. The cake is usually light and fluffy, made with a lot of sugar and fat, and often layered with frosting. Shortcake, on the other hand, is more like a sweet biscuit. It’s denser and crumblier, made with less sugar and butter. Shortcake is perfect for soaking up the juices from fruits like strawberries, making it a delicious, rustic dessert.

Will Strawberry Shortcake Get Soggy?

Yes, strawberry shortcake can get soggy if left assembled for too long. The juicy strawberries and whipped cream can make the shortcake absorb moisture and lose its texture. To avoid this, assemble the shortcake just before serving. Keep the components separate until ready to eat – store the strawberries, whipped cream, and shortcake individually, and then put them together right before enjoying for the best results.