What is the difference between shortcake and regular cake?

Shortcake is more like a biscuit; flaky, buttery, and less sweet than traditional layer cake. It’s designed to hold juicy fruit and cream without falling apart or becoming soggy.

Can I use frozen strawberries?

Yes, you can! Just thaw them first and drain off excess liquid. Then proceed with the same sugar maceration process. The texture will be softer, but the flavor stays strong.

How do I store leftovers?

Keep shortcake biscuits in an airtight container at room temperature for 1–2 days. Store macerated strawberries and whipped cream in the fridge. Assemble just before serving to avoid sogginess.

Can I make this ahead of time?

Definitely. You can make the shortcakes and slice the strawberries a day in advance. Whip the cream fresh, or stabilize it if prepping early.

Strawberry Shortcake Recipe: Ready in 40 minutes

Name: Strawberry Shortcake Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 1 lb fresh strawberries, hulled and sliced; 2 tbsp granulated sugar (for strawberries); 2 cups all-purpose flour; 2 tbsp granulated sugar (for shortcakes); 1 tbsp baking powder; ½ tsp salt; ½ cup cold unsalted butter, cubed; ¾ cup heavy cream (for dough); 1 cup heavy cream (for whipping); 1 tsp vanilla extract

Ingredients

Scale

1 lb fresh strawberries, hulled and sliced

2 tbsp granulated sugar (for strawberries)

2 cups all-purpose flour

2 tbsp granulated sugar (for shortcakes)

1 tbsp baking powder

½ tsp salt

½ cup cold unsalted butter, cubed

¾ cup heavy cream (for dough)

1 cup heavy cream (for whipping)

1 tsp vanilla extract

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Instructions

1. Combine strawberries and 2 tbsp sugar in a bowl. Set aside for 30 minutes to macerate.

2. In a large bowl, whisk flour, baking powder, salt, and 2 tbsp sugar.

3. Add cubed cold butter and cut into the flour until mixture resembles coarse crumbs.

4. Stir in ¾ cup heavy cream until just combined. Do not overmix.

5. Turn dough onto a floured surface and gently pat to 1-inch thickness.

6. Cut into rounds with a biscuit cutter. Place on parchment-lined baking sheet.

7. Bake at 425°F (220°C) for 12–15 minutes or until golden brown. Cool slightly.

8. Whip 1 cup heavy cream with vanilla and 1 tbsp sugar until soft peaks form.

9. Slice shortcakes in half. Layer with strawberries and whipped cream. Serve immediately.

Notes

Use cold ingredients for flakier shortcakes.

Make-ahead tip: bake shortcakes and macerate berries 1 day in advance.

Swap strawberries with peaches, raspberries, or blackberries.

Author: Chef Saly
Prep Time: 20 mins
Cook Time: 15 mins
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 shortcake
Calories: 380
Sugar: 15g
Sodium: 190mg
Fat: 22g
Saturated Fat: 14g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 2g
Protein: 4g
Cholesterol: 60mg