Strawberry Shortcake
Buttery shortcake, fresh strawberries and whipped cream — fresh, light, classic and a family favorite.
Bobbie's tips: use cold butter and cold milk for the flakiest shortcakes; do not overmix the dough; for extra flavor, add a little orange zest to the shortcake dough; use ripe, fresh strawberries for the best taste; keep the whipped cream cold until ready to serve. Variations: try blueberries, raspberries or a mix of berries; gluten-free: use a 1:1 gluten-free flour blend and add 1/2 tsp xanthan gum if needed; buttermilk shortcake: replace the milk with buttermilk for a richer, tangier flavor; add a drizzle of honey, chocolate sauce or a splash of balsamic glaze for a gourmet twist. Storage: shortcakes keep in an airtight container at room temperature for up to 2 days; strawberries refrigerate for up to 3 days; whipped cream is best served fresh but keeps in the fridge for up to 1 day (loses some texture). Nutrition per serving, from Bobbie's card: about 320 calories, 14 g fat, 44 g carbohydrates, 22 g sugar, 5 g protein, 180 mg sodium.
Ingredients
For the shortcake
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup (1 stick) cold unsalted butter, cut into small cubes
- 3/4 cup cold whole milk (or heavy cream)
- 1 tsp vanilla extract
For the strawberries
- 1 lb fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 tbsp lemon juice (optional, enhances flavor)
For the whipped cream
- 1 cup heavy whipping cream, very cold
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
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Method
- 1
Preheat and mix the dry ingredients: preheat the oven to 425°F (220°C). In a large bowl, whisk together the flour, sugar, baking powder and salt.
- 2
Cut in the butter: add the cold butter and use a pastry cutter or your fingers to cut it in until the mixture resembles coarse crumbs.
- 3
Add the milk and vanilla: stir in the cold milk and vanilla just until the dough comes together. Do not overmix.
- 4
Shape and bake: turn the dough onto a lightly floured surface and gently pat to about 1-inch thickness. Cut into 6 rounds. Place on a parchment-lined baking sheet. Bake for 12–15 minutes or until golden brown.
- 5
Prepare the strawberries: in a bowl, combine the sliced strawberries, sugar and lemon juice. Let sit for at least 15 minutes (you can also refrigerate for extra flavor).
- 6
Whip the cream: in a chilled bowl, whip the cream, powdered sugar and vanilla until stiff peaks form.
- 7
Assemble: slice the shortcakes in half. Layer with strawberries and whipped cream. Add the top and finish with more strawberries and cream.
- 8
Serve and enjoy: serve immediately and enjoy the fresh, homemade goodness!
Get this in a pack
Strawberry Shortcake is printed in Bobbie's Desserts
15 recipes, each on its own printable page, with a shopping list. Instant download. See what's inside
$9
Or get every pack in one go: The Whole Kitchen Collection — $39
From Bobbie's “Bobbie's Recipe Cards (batch 10)”. Written up by Bobbie's Kitchen · Updated 26 October 2026