Strawberry shortcake is a timeless dessert that brings back memories of warm summer days and family gatherings. Our recipe for old fashioned strawberry shortcake captures that nostalgic charm with layers of tender, buttery biscuits, sweet macerated strawberries, and fluffy whipped cream. It’s a simple yet irresistible treat that never goes out of style.
We love how this classic dessert highlights the natural sweetness of fresh strawberries paired with a perfectly soft cake base. Whether you’re serving it at a picnic or a holiday dinner, it’s sure to impress with its balance of flavors and textures. Let’s dive into making this delightful old fashioned strawberry shortcake that’s as easy as it is delicious.
Ingredients
To create the perfect Old Fashioned Strawberry Shortcake, we carefully select fresh and quality ingredients that bring out the classic flavors of this beloved dessert. Below are the essential components separated for clarity and ease of preparation.
For the Strawberries
We aim to highlight the natural sweetness and juiciness of ripe strawberries by using:
- 2 pounds fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar (adjust to sweetness preference)
- 1 teaspoon pure vanilla extract (optional, enhances flavor)
For the Shortcake
Our shortcake combines tender crumb and buttery richness with just the right texture. For this we use:
| Ingredient | Quantity | Preparation Notes |
|---|---|---|
| All-purpose flour | 2 cups | Sifted |
| Granulated sugar | 1/4 cup | |
| Baking powder | 1 tablespoon | |
| Salt | 1/2 teaspoon | |
| Cold unsalted butter | 1/2 cup (1 stick) | Cut into small cubes |
| Whole milk | 2/3 cup | Chilled |
| Large egg | 1 | Beaten |
| Pure vanilla extract | 1 teaspoon | Optional, for added aroma |
For the Whipped Cream
The whipped cream tops our strawberry shortcake with fluffy, lightly sweetened clouds:
- 1 cup heavy whipping cream, cold
- 2 tablespoons powdered sugar
- 1/2 teaspoon pure vanilla extract
Each ingredient plays a vital role in delivering the authentic taste and texture of this classic dessert we love to share.
Equipment Needed
To craft the perfect Old Fashioned Strawberry Shortcake, having the right equipment on hand makes all the difference. Each tool plays a crucial role in bringing out the dessert’s classic flavors and textures. Here is the essential equipment we recommend using:
- Mixing Bowls: Use at least two – one for the biscuit dough and another for macerating the strawberries.
- Wooden Spoon or Silicone Spatula: For gently folding ingredients without overworking the dough.
- Pastry Cutter or Food Processor: To cut cold butter into the dry ingredients quickly and evenly for the best biscuit texture.
- Measuring Cups and Spoons: Precision is key for balancing sweetness and leavening for the shortcake.
- Baking Sheet: For baking the biscuits evenly to a golden brown.
- Parchment Paper: To prevent sticking and make cleanup easier.
- Wire Cooling Rack: Allows biscuits to cool properly to maintain their flaky texture.
- Medium Bowl for Whipping Cream: Must be cold to whip the cream to stiff peaks.
- Electric Mixer or Whisk: We prefer an electric mixer for easy, consistent whipped cream.
- Knife and Cutting Board: For slicing the fresh strawberries.
| Equipment | Purpose |
|---|---|
| Mixing Bowls | Preparing dough and macerating strawberries |
| Wooden Spoon/Spatula | Mixing ingredients gently |
| Pastry Cutter/Food Processor | Cutting in butter for flaky biscuit layers |
| Measuring Cups/Spoons | Accurate ingredient measurement |
| Baking Sheet | Baking the biscuits evenly |
| Parchment Paper | Preventing sticking and easier cleanup |
| Wire Cooling Rack | Cooling biscuits without sogginess |
| Medium Bowl | Whipping cream to the perfect texture |
| Electric Mixer/Whisk | Efficiently whipping cream |
| Knife and Cutting Board | Preparing strawberries |
By organizing the right equipment beforehand, we streamline the process and ensure every element of our Old Fashioned Strawberry Shortcake is flawless and mouthwatering.
Instructions
Follow these clear and precise steps to create our perfect Old Fashioned Strawberry Shortcake — a dessert that celebrates fresh strawberries, tender shortcake, and fluffy whipped cream.
Preparing the Strawberries
- Wash and Hull the Strawberries: Rinse 2 pounds of fresh strawberries under cold water. Remove the green stems and cut the berries into halves or quarters depending on size.
- Sweeten and Macerate: Transfer the cut strawberries to a mixing bowl. Sprinkle 1/4 cup granulated sugar evenly over the berries.
- Add Vanilla (Optional): For extra depth, add 1 teaspoon vanilla extract and gently stir.
- Let Sit: Cover the bowl with plastic wrap and let the strawberries macerate at room temperature for at least 30 minutes. This process releases natural juices, creating a sweet syrup perfect for our shortcake.
Making the Shortcake Dough
- Preheat Oven: Set your oven to 425°F (220°C) for optimal baking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Cut in Cold Butter: Using a pastry cutter or food processor, cut in 1/2 cup cold unsalted butter until the mixture resembles coarse crumbs.
- Add Wet Ingredients: In a separate bowl, combine 2/3 cup whole milk, 1 beaten egg, and 1 teaspoon vanilla extract (optional). Pour this mixture into the dry ingredients.
- Form the Dough: Stir gently with a wooden spoon or silicone spatula until the dough just comes together. Avoid overmixing to keep the shortcake tender.
Baking the Shortcake
- Shape the Dough: Turn the dough onto a floured surface. Pat it gently into a 3/4-inch thick rectangle.
- Cut Biscuits: Use a 2-inch round biscuit cutter to cut out 8 shortcakes. Gather scraps and repeat to use all dough.
- Prepare Baking Sheet: Line a baking sheet with parchment paper. Place biscuits about 1 inch apart.
- Bake: Bake for 12 to 15 minutes or until golden brown on top.
- Cool: Transfer biscuits to a wire cooling rack to cool completely before assembling.
Preparing the Whipped Cream
- Chill Equipment: Place a medium mixing bowl and beaters in the freezer for 10 minutes for best results.
- Whip Cream: Pour 1 cup heavy whipping cream into the chilled bowl.
- Add Sweeteners: Add 2 tablespoons powdered sugar and 1 teaspoon vanilla extract.
- Beat: Using an electric mixer or whisk, whip on medium-high speed until soft peaks form. Be careful not to overbeat.
Assembling the Strawberry Shortcake
- Slice Biscuits: Carefully slice each shortcake biscuit horizontally.
- Layer: Spoon a generous amount of macerated strawberries with syrup onto the biscuit bottom.
- Add Whipped Cream: Dollop or pipe fluffy whipped cream over the strawberries.
- Top: Place the biscuit top over the cream.
- Finish: Add more strawberries and a final dollop of whipped cream if desired.
| Step | Key Tips |
|---|---|
| Macerating Strawberries | Use room temp sugar for juiciness |
| Cutting Butter | Keep butter cold for flakiness |
| Baking Temperature | 425°F ensures golden shortcakes |
| Whipping Cream | Chill equipment for volume |
| Assembly | Serve immediately for best texture |
This step-by-step guide helps us craft an authentic Old Fashioned Strawberry Shortcake, capturing the essence of summer in every bite.
Tips for Best Results
To achieve the perfect Old Fashioned Strawberry Shortcake, we need to focus on precision and technique at every step. Here are our top tips to ensure each layer shines with classic flavor and texture.
Selecting and Preparing Strawberries
- Use fresh, ripe strawberries for the best sweetness and juiciness.
- Slice strawberries evenly to allow consistent maceration.
- Add granulated sugar immediately after slicing to draw out juices and create a natural syrup.
- Let strawberries macerate at least 30 minutes at room temperature for optimal flavor melding.
- Optionally add a teaspoon of vanilla extract to enrich the aroma.
Crafting the Shortcake Biscuits
- Keep unsalted butter cold and cut into small cubes to maximize flakiness.
- Use a pastry cutter or two forks to blend butter into the flour until pea-sized crumbs form.
- Mix dry ingredients thoroughly before adding liquids to ensure even leavening.
- When adding milk and egg, stir gently to avoid overworking the dough — this prevents tough biscuits.
- Chill the dough for 15 minutes if it becomes too soft before shaping.
- Use a round biscuit cutter and press straight down without twisting for tall, even biscuits.
- Bake on a lined baking sheet for easy cleanup and golden bases.
- Watch the biscuits closely; bake until golden brown and firm to the touch (about 15–18 minutes).
Whipping the Cream
- Use cold heavy whipping cream straight from the fridge.
- Chill mixing bowl and beaters for 10–15 minutes before whipping.
- Whip cream on medium-high speed until soft peaks form to avoid overbeating into butter.
- Gradually add powdered sugar and vanilla while whipping to sweeten evenly.
Assembly and Serving
- Slice biscuits horizontally while warm for soft, tender layers.
- Spoon plenty of the strawberry syrup on each biscuit layer to imbue moisture.
- Pipe or dollop whipped cream generously for richness.
- Serve immediately to enjoy the biscuit’s freshness and cream’s airiness.
Quick Reference Table for Success
| Step | Key Tips | Ideal Outcome |
|---|---|---|
| Strawberries Preparation | Slice evenly, macerate 30+ min, add sugar | Juicy, sweet strawberries with vibrant syrup |
| Shortcake Dough | Cold butter, gentle mixing, chill if needed | Flaky, tender biscuits |
| Baking | 375°F for 15–18 min, golden brown | Crisp outside, soft inside biscuits |
| Whipping Cream | Chill equipment, beat to soft peaks | Light, fluffy, sweetened whipped cream |
| Assembly | Warm biscuits, layer with syrup and cream | Classic texture and balance of flavors |
“The devil is in the details” applies greatly here. Mastering these tips helps us bring out the authentic charm of the Old Fashioned Strawberry Shortcake — flaky biscuits, luscious berries, and cloud-like whipped cream in every bite.
Serving Suggestions
To truly savor our Old Fashioned Strawberry Shortcake, presentation and pairing play key roles. Here are some expert tips to serve this classic dessert in a way that enhances every luscious bite.
Plating for Visual Appeal
- Start by gently splitting the golden, flaky biscuit in half horizontally.
- Spoon a generous layer of the macerated strawberries onto the bottom half, allowing the juices to soak in for added flavor.
- Add a cloud of softly whipped cream over the strawberries.
- Crown with the biscuit’s top half and finish with a small dollop of whipped cream and a whole strawberry for a charming touch.
“The classic layering highlights the contrast in textures—the tender biscuit, juicy berries, and airy cream—that make this dessert unforgettable.”
Complementary Beverages
Pair your strawberry shortcake with light, refreshing drinks to balance the richness:
| Beverage Type | Description | Serving Tip |
|---|---|---|
| Iced Green Tea | Mild bitterness to cut sweetness | Serve chilled with a lemon wedge |
| Sparkling Rosé | Fruity and effervescent | Use a flute glass, serve cold |
| Fresh Lemonade | Tart and sweet contrast | Garnish with a mint sprig |
| Coffee (Light Roast) | Smooth, subtle flavors | Serve black or with light cream |
Seasonal Variations
Elevate our classic recipe by adding seasonal accents:
- Summer: Fresh mint leaves or a drizzle of balsamic glaze for a sophisticated twist.
- Spring: Lightly toasted almond slivers sprinkled over the whipped cream for crunch.
- Fall: Incorporate a pinch of cinnamon into the maceration sugar mix for a warm flavor.
- Winter: Use frozen but thawed strawberries mixed with a splash of orange liqueur.
Storage and Serving Tips
- Assemble shortcakes just before serving to keep biscuits crisp and cream fluffy.
- If preparing strawberries ahead, reserve some syrup for drizzling when plating.
- Store whipped cream covered and refrigerated; re-whip lightly if it loses volume before serving.
By mindfully layering and pairing our Old Fashioned Strawberry Shortcake, we ensure every forkful bursts with taste and charm.
Make-Ahead Instructions
To enjoy our Old Fashioned Strawberry Shortcake without the last-minute rush, we can prepare key components in advance. Here are the essential make-ahead steps to ensure the dessert stays fresh and flavorful:
Preparing Strawberries Ahead
- Wash and slice 2 pounds of fresh strawberries thoroughly.
- Toss the strawberries with 1/4 cup granulated sugar and optionally 1 teaspoon vanilla extract in a large bowl.
- Cover with plastic wrap and refrigerate for up to 24 hours. This allows the strawberries to macerate, releasing their natural juices and intensifying sweetness.
Baking Biscuits in Advance
- Follow the recipe to make the shortcake dough and shape the biscuits.
- Bake biscuits until golden brown. Cool them completely on a wire rack.
- Store baked biscuits in an airtight container at room temperature for up to 24 hours, or freeze for up to 1 month. For frozen biscuits, thaw at room temperature before serving.
Whipped Cream Preparation
- Whip the heavy cream, powdered sugar, and vanilla extract to soft peaks as instructed.
- Cover the whipped cream tightly with plastic wrap.
- Refrigerate for up to 12 hours. If it thins, briefly re-whip before serving.
Assembly Tips
- Assemble the shortcakes just before serving to maintain biscuit texture and whipped cream fluffiness.
- Layer chilled macerated strawberries and fresh whipped cream between biscuit halves for the best presentation and taste.
| Component | Make-Ahead Time | Storage Method | Notes |
|---|---|---|---|
| Macerated Strawberries | Up to 24 hours | Refrigerate | Enhances flavor but don’t exceed 24 hours |
| Baked Biscuits | Up to 24 hours or 1 month frozen | Airtight container or freezer | Thaw frozen biscuits before serving |
| Whipped Cream | Up to 12 hours | Refrigerate, covered | Re-whip briefly if deflated |
“Pro Tip: For maintaining the fresh, flaky texture of the biscuits, avoid assembling the shortcake too early. Keep components separate until ready to serve for that authentic Old Fashioned Strawberry Shortcake experience.”
By following these Make-Ahead Instructions we can save time without compromising on the dessert’s classic buttery texture, juicy strawberries, or airy whipped cream.
Conclusion
Old Fashioned Strawberry Shortcake is more than just a dessert—it’s a celebration of fresh flavors and timeless tradition. With the right ingredients and techniques, we can easily bring this classic treat to our table and enjoy its perfect balance of sweetness and texture.
Whether for a casual summer gathering or a special occasion, this recipe offers a reliable way to impress and satisfy. Keeping the components fresh and assembling just before serving ensures every bite stays light and flavorful.
Let’s embrace the joy of making and sharing this nostalgic favorite, creating moments that taste as good as they feel.
Frequently Asked Questions
What ingredients do I need for old-fashioned strawberry shortcake?
You need fresh ripe strawberries, granulated sugar, all-purpose flour, baking powder, salt, cold unsalted butter, whole milk, eggs, heavy whipping cream, powdered sugar, and vanilla extract.
How do I prepare strawberries for strawberry shortcake?
Wash and hull fresh strawberries, then macerate them by mixing with sugar (and optional vanilla) to release their juices and sweeten them.
What is the key to making flaky shortcake biscuits?
Keep your butter cold and handle the dough minimally. Use cold ingredients and avoid overmixing to create a tender, flaky texture.
How do I make whipped cream for the shortcake?
Chill your mixing bowl and beat heavy cream with powdered sugar and vanilla extract until soft peaks form.
Can I prepare strawberry shortcake components in advance?
Yes, you can macerate strawberries, bake biscuits, and whip cream ahead of time. Keep them separate and assemble just before serving.
What are some good beverage pairings with strawberry shortcake?
Try iced green tea, sparkling rosé, fresh lemonade, or light roast coffee to complement the dessert’s sweetness.
How should I store leftover strawberry shortcake?
Store components separately in airtight containers in the refrigerator and assemble fresh before serving to keep textures intact.
Are there any seasonal variations for strawberry shortcake?
Yes, add fresh mint for summer freshness or a pinch of cinnamon for a cozy fall twist to enhance the classic recipe.
What equipment do I need to make strawberry shortcake?
Basic tools include mixing bowls, a pastry cutter, measuring cups, and an electric mixer for whipping cream efficiently.
How do I assemble old-fashioned strawberry shortcake?
Layer the buttery biscuit with macerated strawberries and top with whipped cream. Serve immediately for the best taste and texture.