Old Fashioned Strawberry Shortcake is a classic American summertime dessert. This recipe features a homemade shortcake, and homemade whipped cream. It’s fresh and delicious!
Strawberry Shortcake Recipe
When strawberry season arrives, I have to make a delicious Old Fashioned Strawberry Shortcake!
What really makes this Old Fashioned Strawberry Shortcake recipe special is that the shortcake is freshly baked from scratch. Have you ever had fresh homemade shortcake?
How Many Will This Recipe Serve?
This strawberry shortcake recipe makes four servings. If you need more servings, you can easily double the recipe.
The steps to make this strawberry shortcake are easy, here they are:
A Few Tips For the Best Strawberry Shortcake
• Use the ripest berries you can find for the best flavor.
• You can use buttermilk in place of the DIY curdled milk (sour milk).
• Make sure your butter is nice and cold.
• Give the strawberries enough time to macerate (that just means release their juices after adding sugar).
• If you want to use a pre-made whipped topping instead of making your own, go for it!
• You can use store bought shortcakes if you don’t want to make them from scratch.
Can Frozen Strawberries be Used?
Yes they can! You will need to add them to a bowl and add the sugar, then just let them thaw and macerate at the same time.
It would be good to do this well ahead of the time you plan to serve them so you can be sure they are thawed.
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If you make this homemade Strawberry Shortcake dessert recipe, please leave a comment with a star rating below.
I’d love to know how you liked it!
Old Fashioned Strawberry Shortcake
- 6 Tablespoons Whole Milk
- 1¼ teaspoons White Vinegar
- 1 cup + 2 Tablespoons All-Purpose Flour
- 2 Tablespoons Cornstarch
- 2 Tablespoons Granulated Sugar
- 1½ teaspoons Baking Powder
- ½ teaspoon Salt
- ⅛ teaspoon Baking Soda
- 5 Tablespoons Unsalted Butter, chilled and diced small
- 1 teaspoon Sugar (for topping)
- 1 pound Fresh Strawberries, hulled and thinly sliced
- ¼ cup granulated sugar
Sweet Whipped Cream
- 1 cup Heavy Whipping Cream
- 2 Tablespoons Granulated Sugar
For the Shortcake
- Preheat the oven to 425°F. Line a baking tray with a silpat liner or parchment paper.
- Add the milk to a small bowl and drizzle the vinegar on top. Let it sit without stirring for 10 minutes to curdle*.
- Whisk together the flour, cornstarch, sugar, baking powder, salt, and baking soda in a large bowl.
- Add the butter to the dry ingredients and use your hands or a pastry cutter to cut in the butter until it forms a coarse meal (coarse crumbs). If you’re using your hands, rub the butter into the flour with your fingertips, leaving some pieces of butter the size of peas.
- Add the curdled milk to the dry ingredient/butter mixture, and use a rubber spatula to stir it in. You will end up with a shaggy dough, and some streaks of flour are fine.
- Divide the dough into 4 equal portions, roll each into a ball, and arrange them on the prepared baking tray. Sprinkle the 1 teaspoon of sugar on the tops.
- Bake until the shortcake is puffed and light golden, about 12 to 15 minutes. Cool.
For the Macerated Strawberries
- Combine the sliced strawberries and sugar in a large bowl and stir well to combine. Let it sit for 10 to 15 minutes at room temperature so the berries give off their juices.
For the Sweet Whipped Cream
- Add the heavy whipping cream and sugar to a large bowl. Use a handheld electric mixer to beat until the cream is thickened and holds soft peaks.
- Slice each shortcake in half horizontally. Spoon some macerated berries and whipped cream onto the bottom half of each shortcake, and then place the top half of each shortcake on top. Top with more whipped cream and strawberries. Serve immediately.