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Strawberry Shortcake – A Timeless Delight

15 minutes Cook
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Strawberry shortcake, a delightful dessert that has stood the test of time, embodies the essence of summer in every bite. This classic treat, with its sweet and tangy strawberries, tender cake, and fluffy whipped cream, has graced countless picnics, family gatherings, and afternoon teas for generations. Its origins can be traced back to early 19th-century America, where it evolved from simple biscuits and fruit into the beloved dessert we know today. In this article, we’ll explore the art of crafting a perfect strawberry shortcake, blending tradition with a modern twist.


1. Preheat and Prep:

  • Preheat your oven to 425°F (220°C).
  • Line a baking sheet with parchment paper.

2. Prepare the Shortcakes:

  • In a mixing bowl, combine the flour, sugar, baking powder, and salt.
  • Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or fork, cut the butter into the mixture until it resembles coarse crumbs.
  • Pour in the milk and vanilla extract. Gently stir until a soft dough forms.
  • Turn the dough out onto a floured surface and knead it briefly, about 5 times.
  • Roll the dough to about 1/2 inch thickness and use a 2.5-inch cookie cutter to cut out six shortcakes.
  • Place the shortcakes on the prepared baking sheet and bake for 12-15 minutes or until they are golden brown. Remove from the oven and let them cool.

3. Create the Strawberry Filling:

  • In a small saucepan, combine the sliced strawberries, granulated sugar, lemon juice, and lemon zest.
  • Cook over medium-low heat for about 5 minutes, stirring occasionally, until the strawberries release their juices and become slightly syrupy.
  • Remove from heat and let the strawberry mixture cool to room temperature.

4. Whip Up the Cream:

  • In a chilled mixing bowl, add the heavy whipping cream, powdered sugar, and vanilla extract.
  • Using a hand or stand mixer, whip the cream until stiff peaks form. Be careful not to over-whip.

5. Assemble the Shortcakes:

  • Once the shortcakes have cooled, carefully slice each one horizontally.
  • Spoon a generous amount of the strawberry mixture onto the bottom half of each shortcake.
  • Top the strawberries with a dollop of freshly whipped cream.
  • Place the top half of the shortcake on the cream to create a sandwich.

6. Serve and Enjoy:

  • Plate each strawberry shortcake on a dessert plate.
  • Optionally, garnish with a fresh strawberry or a dusting of powdered sugar.
  • Serve immediately and savor the harmony of flavors and textures in this timeless dessert.

Historical Tidbit: The origins of strawberry shortcake can be traced back to the early 19th century, with recipes for similar desserts appearing in American cookbooks of the time. It evolved from a simple biscuit and fruit combination to a more refined dessert, thanks to the availability of ingredients like baking powder and the rise of culinary creativity in the United States. By the mid-20th century, strawberry shortcake had become a beloved summer treat, featuring prominently at county fairs and family gatherings across the country.

Conclusion: Strawberry shortcake, with its sweet nostalgia and timeless appeal, remains a cherished dessert. By following this recipe, you’ll create a symphony of flavors and textures that pays homage to its rich history while adding your own modern twist. Whether served at a summer picnic or as a sweet ending to a special meal, strawberry shortcake is sure to evoke smiles and fond memories. Enjoy!


prep time
30 minutes
cooking time
15 minutes
total time
45 minutes


  • Mixing bowls

  • Pastry cutter or fork

  • Baking sheet

  • Parchment paper

  • Rolling pin

  • Cookie cutter (2.5 inches in diameter)

  • Small saucepan

  • Whisk

  • Hand or stand mixer

  • Serving plates


  • For the Shortcakes:

  • 2 cups all-purpose flour

  • 1/4 cup granulated sugar

  • 1 tablespoon baking powder

  • 1/2 teaspoon salt

  • 1/2 cup unsalted butter, cold and cubed

  • 2/3 cup milk

  • 1 teaspoon pure vanilla extract

  • For the Strawberry Filling:

  • 1 pound fresh strawberries, hulled and sliced

  • 1/4 cup granulated sugar

  • 1 teaspoon lemon juice

  • Zest of one lemon

  • For the Whipped Cream:

  • 1 cup heavy whipping cream

  • 2 tablespoons powdered sugar

  • 1 teaspoon pure vanilla extract


Preheat and prep.
Prepare shortcakes.
Create strawberry filling.
Whip up the cream.
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