Summer Strawberry Shortcake Dessert Recipe

There's something magical about the scent of freshly sliced strawberries mixed with warm, buttery shortcake on a summer afternoon. This Summer Strawberry Shortcake Dessert is the ultimate seasonal treat—a dreamy combination of juicy berries, pillowy whipped cream, and tender cake that's both nostalgic and irresistibly delicious.

I first made this dessert after a morning spent picking strawberries with my kids at a local farm. It was one of those golden summer days that begged for something light, sweet, and easy to make. Ever since, it’s been a staple in our house from May through August.

Whether you're hosting a backyard barbecue or simply craving something fresh and fruity, this recipe is your go-to. Let me show you how to bring this sunshine-filled dessert to your table.

Why You'll Love This Summer Strawberry Shortcake Dessert

Get ready to fall head over heels for this classic summer delight. The beauty of this strawberry shortcake lies in its simplicity and vibrant flavors.

First, it’s incredibly easy to make, even for beginners. You don't need any fancy equipment or advanced baking skills—just a mixing bowl, some pantry staples, and fresh strawberries.

It’s also perfect for entertaining. The individual shortcake servings look stunning on a dessert platter and can be prepped in advance, making it ideal for parties, cookouts, and potlucks.

Looking for something budget-friendly? This dessert keeps costs low, especially during strawberry season when fresh berries are at their best and most affordable.

Plus, it's wonderfully customizable. Whether you prefer homemade whipped cream or want to use a dairy-free alternative, this dessert adapts to your needs and tastes without losing its charm.

The best part? Every bite tastes like summer in dessert form. Let’s take a closer look at what you’ll need to make it.

Ingredients Notes

The magic of this Summer Strawberry Shortcake Dessert lies in the fresh, seasonal ingredients that let the natural flavors shine. Here’s what makes this treat so special.

Fresh strawberries are the star of the show. Look for berries that are deep red, fragrant, and slightly soft to the touch. Macerating them in sugar not only draws out their juices but also enhances their natural sweetness. If you're lucky enough to have a pick-your-own farm nearby, that's the way to go!

All-purpose flour forms the base of the tender shortcakes. Combined with baking powder, a touch of sugar, salt, and cold butter, it creates a fluffy, biscuit-like texture that holds up beautifully to juicy berries and cream.

Heavy whipping cream is essential for the light, luscious topping. I like to whip mine with a splash of vanilla extract and a little powdered sugar for extra flavor. You can also substitute with a non-dairy whipped topping if needed.

Unsalted butter plays a crucial role in the shortcake itself. Make sure it’s cold and cubed before cutting it into the flour—this creates those irresistible flaky layers that melt in your mouth.

You’ll also want a pastry cutter or food processor to prepare the shortcake dough, along with mixing bowls and a baking sheet. A hand or stand mixer will make whipping the cream much easier.

How To Make This Summer Strawberry Shortcake Dessert

Creating this crowd-pleasing dessert is a breeze. Follow these simple steps and you'll have a show-stopping treat ready in under an hour.

Start by prepping the strawberries. Wash, hull, and slice them, then toss with sugar in a large bowl. Let them sit for at least 30 minutes, stirring occasionally. This process allows the berries to release their juices, creating a naturally sweet syrup.

While the berries macerate, make your shortcakes. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add the cold butter and cut it into the flour mixture using a pastry cutter or your fingertips until it resembles coarse crumbs.

Pour in the heavy cream and gently stir until a soft dough forms. Be careful not to overmix. Turn the dough out onto a floured surface, pat it into a 1-inch thick rectangle, and cut into rounds using a biscuit cutter. Arrange them on a lined baking sheet and brush the tops with a little cream or melted butter.

Bake the shortcakes in a preheated 425°F oven for 12-15 minutes or until golden brown. Transfer them to a wire rack to cool slightly.

While the shortcakes are cooling, whip the cream with vanilla extract and powdered sugar until soft peaks form. Keep it chilled until you're ready to assemble.

To assemble, slice the shortcakes in half horizontally. Spoon a generous portion of macerated strawberries onto the bottom half, top with a dollop of whipped cream, then place the other half of the shortcake on top. Finish with more cream and a few strawberry slices for garnish.

From start to finish, this dessert takes about 45-50 minutes, including berry prep time. The result? A light, summery treat that looks just as beautiful as it tastes.

Storage Options

This dessert is best enjoyed fresh, but you can store the components separately for later use.

The shortcakes can be baked ahead and stored in an airtight container at room temperature for up to 2 days. If you want to keep them longer, wrap them tightly and freeze for up to 1 month. Just reheat in a warm oven before serving.

Strawberries should be stored in the fridge once macerated. Use them within 1-2 days for the best flavor and texture. Keep them in a tightly sealed container to preserve their juiciness.

Whipped cream can be made a few hours in advance and stored in the refrigerator. For the most stable results, use a stabilized whipped cream if preparing more than 4 hours ahead of time.

When you're ready to serve, warm the shortcakes slightly, then assemble with chilled strawberries and whipped cream. It’s like having fresh dessert on demand!

Variations and Substitutions

This strawberry shortcake recipe is endlessly adaptable, so don’t be afraid to make it your own.

For a gluten-free version, simply substitute your favorite 1:1 gluten-free flour blend. Make sure your baking powder is gluten-free as well, and you're good to go.

If you want to go dairy-free, use coconut cream or a non-dairy whipped topping, and swap the butter for a plant-based alternative. Almond milk works well in the dough, too, though the texture will be slightly different.

Want to mix things up? Try using other berries like blueberries, raspberries, or blackberries—or a combination of all three. Peaches also make a delicious twist when strawberries are out of season.

You can even play around with the base. Swap the classic shortcake for pound cake slices or angel food cake for a lighter option. It changes the texture but still gives you that beautiful layering of fruit and cream.

No matter how you tweak it, this recipe invites creativity. Experiment, taste, and discover your favorite summer dessert combo. It’s all about celebrating the season one sweet bite at a time.

Print