Strawberry Shortcake Recipes
Strawberry shortcake is one of those timeless desserts that feels both rustic and elegant. Juicy berries, tender cake or biscuits, and clouds of whipped cream come together in a balance of sweetness, freshness, and comfort. While many people associate strawberry shortcake with the familiar supermarket sponge cups, its roots go much deeper. Variations have been enjoyed for centuries and even celebrated at events like the famous Strawberry Festival in Plant City, where strawberry desserts are a highlight of the season.
Below are three irresistible strawberry shortcake recipes: a classic biscuit-style version, a light sponge cake version, and a modern twist with pound cake and macerated berries.
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## 1. Classic Buttermilk Biscuit Strawberry Shortcake
This traditional version features tender, slightly crumbly biscuits that soak up strawberry juices beautifully. The contrast between buttery biscuit, sweet berries, and softly whipped cream is unbeatable.
### Ingredients
**For the strawberries:**
* 4 cups fresh strawberries, hulled and sliced
* ½ cup granulated sugar
* 1 teaspoon lemon juice
**For the biscuits:**
* 2 cups all-purpose flour
* 1 tablespoon baking powder
* 2 tablespoons sugar
* ½ teaspoon salt
* ½ cup cold unsalted butter, cubed
* ¾ cup cold buttermilk
* 1 teaspoon vanilla extract
**For the whipped cream:**
* 1 cup heavy whipping cream
* 2 tablespoons powdered sugar
* 1 teaspoon vanilla extract
### Instructions
1. **Prepare the strawberries.**
Toss sliced strawberries with sugar and lemon juice. Let them sit at room temperature for at least 30 minutes. This process, called maceration, draws out the juices and creates a syrupy sauce.
2. **Make the biscuit dough.**
Preheat your oven to 425°F (220°C). In a bowl, whisk flour, baking powder, sugar, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
3. **Add the liquid.**
Stir together buttermilk and vanilla, then pour into the flour mixture. Mix just until combined—avoid overworking the dough to keep the biscuits tender.
4. **Shape and bake.**
Turn the dough onto a lightly floured surface. Pat to about 1-inch thickness and cut into rounds. Place on a baking sheet and bake for 12–15 minutes, or until golden brown. Cool slightly.
5. **Whip the cream.**
Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
6. **Assemble.**
Split warm biscuits in half. Spoon strawberries and juices over the bottom half, top with whipped cream, and place the other half of the biscuit on top. Add more cream and berries if desired.
This version offers a rich, slightly savory base that enhances the natural sweetness of the strawberries.
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## 2. Light and Fluffy Sponge Cake Strawberry Shortcake
If you prefer a softer, more cake-like texture, this sponge cake version is delicate and airy. It’s closer to the style popularized in many American diners and bakeries.
### Ingredients
**For the strawberries:**
* 4 cups sliced strawberries
* ⅓ to ½ cup sugar (depending on sweetness of berries)
**For the sponge cake:**
* 4 large eggs, room temperature
* ¾ cup granulated sugar
* 1 teaspoon vanilla extract
* 1 cup all-purpose flour
* 1 teaspoon baking powder
* ¼ teaspoon salt
* 2 tablespoons melted butter (cooled)
**For the whipped cream:**
* 1½ cups heavy whipping cream
* 3 tablespoons powdered sugar
* 1 teaspoon vanilla
### Instructions
1. **Macerate strawberries.**
Combine strawberries and sugar. Let sit for 30–45 minutes.
2. **Prepare the cake batter.**
Preheat oven to 350°F (175°C). Grease and line an 8-inch round cake pan. In a mixing bowl, beat eggs and sugar for 5–7 minutes until pale and thick. This step incorporates air, giving the sponge its lift.
3. **Add dry ingredients.**
Sift flour, baking powder, and salt. Gently fold into the egg mixture. Stir in vanilla and melted butter carefully to maintain volume.
4. **Bake.**
Pour into the prepared pan and bake for 20–25 minutes, or until a toothpick inserted comes out clean. Let cool completely.
5. **Whip cream.**
Beat heavy cream with powdered sugar and vanilla until medium peaks form.
6. **Assemble.**
Slice the cake horizontally into two layers. Spread whipped cream over the bottom layer, spoon strawberries on top, then place the second layer over it. Finish with more cream and berries.
This version feels elegant and celebratory—perfect for birthdays, brunches, or holiday gatherings. The light sponge absorbs strawberry juices without becoming heavy.
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## 3. Pound Cake Strawberry Shortcake Parfaits
For a modern, easy-to-serve twist, this layered parfait style uses rich pound cake cubes. It’s ideal for parties and requires minimal baking if you use store-bought pound cake.
### Ingredients
* 1 prepared pound cake (store-bought or homemade), cubed
* 4 cups strawberries, sliced
* ½ cup sugar
* 1 tablespoon orange zest (optional but brightens flavor)
* 1½ cups heavy whipping cream
* 3 tablespoons powdered sugar
* 1 teaspoon vanilla extract
### Instructions
1. **Prepare the strawberries.**
Mix strawberries, sugar, and orange zest. Let sit for at least 30 minutes until juicy.
2. **Whip the cream.**
Beat cream with powdered sugar and vanilla until soft peaks form.
3. **Assemble parfaits.**
In clear glasses or jars, layer pound cake cubes, strawberries with syrup, and whipped cream. Repeat layers until the glass is full.
4. **Chill slightly.**
Refrigerate for 30 minutes before serving to allow flavors to meld.
The dense, buttery pound cake contrasts beautifully with juicy berries and airy cream. This version is especially convenient for entertaining because it can be made ahead and served individually.
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## Tips for Perfect Strawberry Shortcake
* **Choose ripe berries.** Bright red, fragrant strawberries give the best flavor. Avoid overly firm or pale berries.
* **Don’t over-sweeten.** Taste your berries before adding sugar; ripe strawberries may need less.
* **Serve fresh.** Strawberry shortcake is best enjoyed soon after assembling so textures remain distinct.
* **Experiment with flavors.** Add a splash of balsamic vinegar to the strawberries for depth, or infuse the whipped cream with a hint of almond extract.
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Strawberry shortcake is versatile enough to suit different tastes and occasions. Whether you prefer the crumbly richness of buttermilk biscuits, the airy elegance of sponge cake, or the indulgent layers of pound cake parfaits, each version celebrates the simple pleasure of fresh strawberries and cream.
With just a handful of ingredients and a little care in preparation, you can turn a basket of strawberries into a dessert that feels nostalgic, comforting, and truly special.
Further Reading
Strawberry Banana Pastries & Treats
https://www.amazon.com/Strawberry-Banana-Pastries-Treats-Desserts-ebook/dp/B0FTTF17LY/
Yeast Recipes
https://www.amazon.com/Yeast-Recipes-Montego-Bay-Publishing-ebook/dp/B0D1K6SPRR/
The Hot Sauce Garden
https://www.amazon.com/Hot-Sauce-Garden-Peppers-Healthy-ebook/dp/B0FFFMLRCP/
Delicious Jamaican Rum Recipes and Coffee Syrup Recipes
https://www.amazon.com/Delicious-Jamaican-Recipes-Coffee-Syrup-ebook/dp/B0D6X34DKR/
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