Summer Strawberry Shortcake Dessert Recipe

There’s something magical about the scent of fresh strawberries mingling with warm, buttery shortcakes on a summer afternoon. This Summer Strawberry Shortcake Dessert is a celebration of the season — light, fluffy, sweet, and irresistibly juicy.

this Recipe

I grew up picking strawberries with my grandmother every July, and we’d always turn our harvest into shortcake by sunset. It’s become our family’s go-to summer treat, simple enough for a weeknight and special enough for celebrations.

This classic dessert combines easy homemade shortcakes with macerated strawberries and pillowy whipped cream. Get ready to fall in love with summer on a plate.

Why You’ll Love This Summer Strawberry Shortcake Dessert

It’s no wonder this recipe is a crowd-pleaser year after year. Whether you’re hosting a backyard cookout or looking for a last-minute dessert, this dish checks all the boxes.

It’s surprisingly easy to make. Don’t let the layered look fool you — the shortcakes come together with pantry staples, and the strawberries only need a quick toss with sugar.

Perfect for entertaining. You can prep every component in advance and let guests build their own shortcakes for a fun, interactive dessert experience.

Budget-friendly and seasonal. Strawberries are at their peak in summer and often on sale. Paired with flour, sugar, and cream, you can make a show-stopping dessert without spending much.

Kid- and adult-approved. The sweetness of the berries, the tender shortcake, and the dreamy whipped cream make this a favorite across all ages.

This dessert isn’t just beautiful — it’s a taste of summer itself. Let’s dive into the ingredients that make it shine.

Ingredient Notes

The beauty of Summer Strawberry Shortcake is in its simplicity. Each component enhances the others, creating a perfect balance of sweetness, texture, and creaminess.

Fresh strawberries are the star of the show. Look for berries that are bright red, fragrant, and slightly soft to the touch. Slicing them and letting them sit with a bit of sugar helps release their natural juices, creating the luscious syrup that soaks into the shortcake.

All-purpose flour forms the base of the shortcakes. When combined with baking powder, butter, and milk or cream, it transforms into a tender, biscuit-like cake that’s both sturdy and delicate. I like to keep the dough slightly shaggy so the final cakes have lovely flakiness.

Granulated sugar sweetens both the strawberries and the shortcake dough. A little in the dough, a little more on top before baking for a golden, crisp finish.

Heavy cream is essential for the whipped topping. Whip it until soft peaks form and add a touch of vanilla extract for depth. Store-bought whipped topping works in a pinch, but freshly whipped cream takes it over the top.

Unsalted butter, cold and cubed, is what gives the shortcakes their signature texture. When the cold bits of butter melt in the oven, they leave behind tiny pockets of steam — creating a wonderfully light and crumbly texture.

You don’t need any fancy equipment here. A pastry cutter, a mixing bowl, and a baking sheet are all you’ll need to bring this dessert to life.

How To Make This Summer Strawberry Shortcake Dessert

Making this dessert from scratch is easier than you might think, and the payoff is well worth it.

Start by preparing the strawberries. Hull and slice them, then sprinkle with a couple of tablespoons of sugar. Toss gently and let them sit at room temperature for at least 30 minutes. This maceration draws out the juices and softens the fruit — crucial for soaking into the shortcakes.

While the strawberries are resting, move on to the shortcake dough. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add in the cold, cubed butter and use a pastry cutter or your fingertips to work it in until the mixture resembles coarse crumbs.

Pour in milk or heavy cream and gently stir until just combined. The dough should be a bit shaggy but cohesive. Turn it out onto a floured surface and pat it into a 1-inch thick round. Use a biscuit cutter or glass to cut out rounds and transfer them to a parchment-lined baking sheet.

Brush the tops with cream and sprinkle with a bit of sugar for a golden crust. Bake in a 425°F oven for 12-15 minutes until golden brown. Let them cool slightly on a wire rack.

While the shortcakes bake, whip the cream. In a chilled bowl, combine heavy cream, a bit of sugar, and vanilla extract. Beat with a hand mixer or whisk until soft peaks form. Chill until ready to serve.

To assemble, split the shortcakes in half. Spoon a generous amount of strawberries (and their juices) over the bottom half, top with a big dollop of whipped cream, and cap it with the other half of the shortcake. Add more cream and berries on top for dramatic flair.

From start to finish, this recipe takes about 45 minutes. It’s the kind of dessert that looks like a million bucks but fits right into your everyday summer routine.

Storage Options

Strawberry shortcake is best served fresh, but you can prep components ahead of time to save stress.

Strawberries: Store macerated strawberries in an airtight container in the fridge for up to 3 days. The syrup may deepen in flavor as it sits, which only makes the dessert better.

Shortcakes: Once baked and cooled, store shortcakes in an airtight container at room temperature for up to 2 days. For longer storage, freeze them wrapped tightly for up to 1 month.

Whipped cream: Freshly whipped cream is best the day of, but stabilized whipped cream (made with a touch of gelatin or cornstarch) can last up to 3 days in the fridge.

When ready to enjoy, warm the shortcakes slightly in the oven or microwave to revive their fluffiness, then assemble with chilled berries and cream.

Variations and Substitutions

This dessert is endlessly adaptable depending on what’s in your pantry or garden.

Use other berries like blueberries, raspberries, or blackberries in place of (or alongside) strawberries. Each brings its own color and burst of flavor.

Gluten-free? Substitute the flour with a 1:1 gluten-free baking mix. Make sure to use one that includes xanthan gum for best texture.

Dairy-free option: Use coconut cream to make a rich, dairy-free whipped topping and swap the butter in the shortcakes with plant-based alternatives. Almond milk or oat milk can replace the cream in the dough.

Add citrus zest to the shortcake dough or whipped cream for a bright, tangy note. Lemon or orange zest pairs especially well with berries.

Make it a trifle: Layer cubed shortcakes, berries, and cream in a glass dish for a fuss-free, party-ready dessert that serves a crowd.

Don’t be afraid to play with flavors and textures — this is the kind of recipe that rewards creativity and experimentation.

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