Strawberry Shortcakes – Loaded with Strawberries

This bright, beautiful, and irresistible dessert is a timeless and nostalgic treat that always pleases the crowd. These strawberry shortcakes are easy to make and hard to forget. Highly customizable, you can experiment with the flavors, drizzle them with melted chocolate, or add a layer of strawberry curd and a sprinkle of lemon zest. No matter how you decide to serve this charming classic, it’s guaranteed to steal the show.

Why you will love this recipe 

• It is the easiest: Unlike other strawberry shortcake recipes, I don’t need to knead, roll, or cut the dough. I mix, drop, and bake instead. 
• So much better than store-bought: Those little spongy cakes I used to buy from the grocery store were convenient but full of sugar and other preservatives. My cakes are yummy and much better for everyone. 
• They can be made ahead of time: Instead of waiting until the last minute, I can make these several days in advance if the strawberries and cakes are kept separate. They will last for up to three days in the fridge. 
• Make extras and freeze them: If they are not eaten within a few days, I wrap them and put them in freezer bags. As long as they are separate, they can be frozen for up to three months. 

What you will need

• To make the cakes: With basic cake ingredients, I make my shortcakes light and fluffy, rather than biscuits, as other recipes typically call for. My recipe uses flour, sugar, baking powder, salt, and some heavy cream.
• The main ingredient: Of course, I use fresh strawberries in the mix for flavor. I use and highly recommend organic strawberries because they taste better and have no added pesticides.
• Strawberry mixture: I mix organic strawberries with white granulated sugar, a bit of lemon juice, and vanilla extract to bring out the natural flavors. 
• Whipped cream: I use the best quality brand of heavy whipping cream (ensure it is cold) and mix it with powdered sugar and pure vanilla extract for flavor. 

How to make

Preheat the oven: Before beginning, I preheat the oven to 450°F and line a baking sheet with parchment paper. 

Make the batter: Then, I whisk the flour, four tablespoons of granulated sugar, lemon zest, baking powder, and salt in a large bowl until well combined. After, I stir in the heavy cream until it is just combined. Now, I gently fold in the chopped strawberries with a rubber spatula.  

Bake the shortcakes: Next, I use a large cookie scoop to portion out the dough into balls on the prepared cookie sheet, spacing them a few inches apart. Then, I use the bottom of a glass to press them into a biscuit shape. The tops get sprinkled with granulated sugar before I bake them for 12 to 15 minutes. They should be lightly browned around the edges. 

Mix the berries: While waiting, I mix the sliced strawberries with lemon juice, vanilla, and granulated sugar in a large bowl, then chill for a few hours to let the strawberries release their juice.

Whip it up: To make the whipped cream, I beat the cold whipping cream, vanilla, and powdered sugar until soft peaks form. 

Assemble and serve: When everything is ready, I slice a shortcake in half and put a scoop of whipped cream on the bottom half, topped with strawberries. Then, the top of the shortcake goes on with more whipped cream and a strawberry on top to serve. 

Expert tip

Making tender pillowy shortcakes

I have looked at many recipes online, and every one of them describes biscuit dough instead of shortcake. I understand that’s the traditional way to serve them, but I prefer these light and delicate cakes that are mixed and then scooped and dropped onto a cookie sheet, rather than kneaded and rolled. That is what makes my cake different from the other. 

They are made with almost the same ingredients, but the method of preparation is different. I do not knead and roll mine, nor do I cut them into perfect circles. I use an ice cream scoop and drop them on a baking sheet.  Another difference is the type of butter used. Most recipes require a significant amount of butter in their dough. I use heavy cream. I like the rich and creamy texture and velvety smoothness I get from the cream.

More tips to consider

• I add a teaspoon of fresh lemon juice to the strawberry mixture to naturally create a luscious syrup. For a bit more flavor, add a pinch of lemon zest.
• I wait until I’m ready to serve before assembling the strawberry shortcake, so the whipped cream does not melt. Also, this keeps the juice from the strawberries from making the cakes soggy.
• To make rounder cakes, I use a glass or biscuit cutter to shape them before baking. 
• For warming shortcakes after chilling, I reheat them in the microwave before cutting them in half. 
• Check the oven temperature with an oven thermometer to ensure the cakes do not overcook. 
• Also, be sure to use the spoon and level method to measure the flour after sifting it. 

Recipe variations and add-ins:

• Make it easier: To save some time, a boxed pound cake or angel food cake can be used instead of making this one from scratch. 
• Butter cake: Sometimes I like to make this with a buttery flavor. I replace the heavy whipping cream in the shortcakes with cold butter. Use a food processor or a pastry cutter to mix it in more easily. 
• Healthier cakes: To make these cakes healthier and tangier, consider replacing the heavy cream with Greek yogurt or sour cream. 
• Other fruits: Instead of (or in addition to) strawberries, I like to use blueberries, raspberries, blackberries, and cherries too. 
• Make them minty: For a minty touch, I also like to add some fresh mint leaves to the strawberry mixture. 

Serving suggestions:

These shortcakes are great for breakfast with a glass of my strawberry banana smoothie, or serve them for brunch with a refreshing peach sangria. Speaking of brunch, one of my favorite new sandwiches now is this strawberry bacon grilled cheese sandwich. Made with crispy bacon, gooey cheddar, strawberry jam, and fresh strawberries on sourdough spread with cream cheese, all grilled to perfection, this is a sandwich you have to try to understand.  

This shortcake is also a great dessert to accompany a light summer dinner, such as my strawberry balsamic pasta salad. This easy salad takes just 30 minutes to prepare and is packed with flavors and textures, including sweet maple syrup, crunchy walnuts and pine nuts, and creamy feta cheese. And if there isn’t enough strawberry flavor in your shortcakes, I have an easy strawberry sauce that can be made with just four ingredients in minutes.   

How to store leftovers:

• Refrigerate: I store my strawberry shortcakes separately in the fridge. I store the cakes in a sealed container, and the strawberries stay fresh in an airtight container for three days. Store cooled shortcakes at room temperature for two days in a baggie. 
• Freezing: If I cannot eat the shortcakes in a few days, they can also be frozen separately. I wrap the cakes in plastic wrap and then store them in freezer bags. The strawberries can also be stored in a freezer bag for several months. 
• Defrost: For optimal flavor, I recommend thawing them overnight in the refrigerator before serving.

Frequently asked questions

More recipes with strawberries:

For the shortcakes:

• 2 cups all-purpose flour
• 4 tablespoons granulated sugar
• 2 teaspoons lemon zest
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups heavy cream
• 1 cup strawberries chopped
• 4 teaspoons granulated sugar for topping

For the strawberries:

• 2 1/2 cups fresh strawberries tops removed and sliced
• 1 tablespoon granulated sugar
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest

Whipped cream:

• 1 1/2 cups heavy whipping cream cold
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Make the shortcakes:

• Preheat the oven to 450°F. Line a baking sheet with parchment paper and set aside.

• First, in a large bowl, whisk together flour, four tablespoons of granulated sugar, baking powder, lemon zest, and salt.

• After that, add the heavy cream and stir just until combined.

• Now, add the chopped strawberries and, using a rubber spatula, gently fold them in.

• Next, using a large cookie scoop, portion out the dough and drop it onto the prepared parchment-lined baking sheet, a few inches apart.

• Use the bottom of a glass to press the top to form a round biscuit shape gently. Sprinkle the top with some granulated sugar.

• Bake for 12 to 15 minutes or until lightly browned on the edges.

Make the strawberry mixture:

• In the meantime, add the sliced fresh strawberries to a large bowl. Add granulated sugar, vanilla extract, and lemon zest, stirring to combine. Refrigerate the mixture for a few hours, or until the strawberries have released their juice.

Whipped cream:

• In a large cold bowl, beat together the cold heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.

Assemble the strawberry shortcakes:

• When ready to serve, slice the shortcake or biscuit in half and top the bottom part with whipped cream and strawberries (from the strawberry mixture).

• Add the top part, add more whipped cream, and a strawberry on top. Enjoy!

Making tender pillowy shortcakes

I have looked at many recipes online, and every one of them describes biscuit dough instead of shortcake. I understand that’s the traditional way to serve them, but I prefer these light and delicate cakes that are mixed and then scooped and dropped onto a cookie sheet, rather than kneaded and rolled. That is what makes my cake different from the other.  They are made with almost the same ingredients, but the method of preparation is different. I do not knead and roll mine, nor do I cut them into perfect circles. I use an ice cream scoop and drop them on a baking sheet.  Another difference is the type of butter used. Most recipes require a significant amount of butter in their dough. I use heavy cream. I like the rich and creamy texture and velvety smoothness I get from the cream.

More tips to consider

• I add a teaspoon of fresh lemon juice to the strawberry mixture to naturally create a luscious syrup. For a bit more flavor, add a pinch of lemon zest.
• I wait until I’m ready to serve before assembling the strawberry shortcake, so the whipped cream does not melt. Also, this keeps the juice from the strawberries from making the cakes soggy.
• To make rounder cakes, I use a glass or biscuit cutter to shape them before baking. 
• For warming shortcakes after chilling, I reheat them in the microwave before cutting them in half. 
• Check the oven temperature with an oven thermometer to ensure the cakes do not overcook. 
• Also, be sure to use the spoon and level method to measure the flour after sifting it. 

Calories: 201kcal | Carbohydrates: 40g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 7mg | Sodium: 163mg | Potassium: 391mg | Fiber: 3g | Sugar: 18g | Vitamin A: 204IU | Vitamin C: 34mg | Calcium: 192mg | Iron: 2mg