Strawberry Shortcake Summer Dessert is the ultimate treat to celebrate summer. This delightful dessert features layers of sweet strawberries, rich whipped cream, and fluffy shortcake that melts in your mouth. Perfect for summer gatherings or a simple family dessert, this recipe captures the essence of fresh strawberries and the joys of warm weather. Let’s dive into this classic delight that’s sure to impress!
Why You’ll Love This Strawberry Shortcake Summer Dessert
Here are several reasons why this strawberry shortcake will become your go-to dessert:
- It’s incredibly easy to make, perfect for easy strawberry shortcake for summer gatherings.
- Fresh strawberries provide a burst of flavor that screams summer.
- The rich whipped cream adds a luxurious touch to each bite.
- It can be customized with various toppings for a unique twist.
- This dessert is suitable for vegetarian diets, making it a versatile choice.
- Using simple ingredients, you can whip this up quickly for unexpected guests.
Ingredients for Strawberry Shortcake Summer Dessert
Gather these items:
- 2 ¼ cups all-purpose flour
- 1 tablespoon baking powder
- ¼ cup sugar
- ½ teaspoon fine sea salt
- 3 tablespoons cold butter
- 1 cup whole milk
- 1 large egg
- 2 pounds fresh strawberries
- 1 ¼ cups sugar (for strawberries)
- 1 ½ cups heavy whipping cream
- 1 tablespoon sugar (for whipped cream)
- 1 teaspoon vanilla extract
How to Make Strawberry Shortcake Summer Dessert Step-by-Step
- Step 1: Hull and quarter the strawberries; mix with 1 ¼ cups sugar and let sit for 30 minutes to release juices.
- Step 2: Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Step 3: In a mixing bowl, combine flour, baking powder, sugar, and salt. Mix well.
- Step 4: Cut in cold butter until crumbly.
- Step 5: In another bowl, whisk milk and egg; pour into dry ingredients and stir until just combined.
- Step 6: Turn dough onto floured surface, pat down to about an inch thick, and cut out shapes using a round cutter.
- Step 7: Bake for about 15 minutes until golden brown; allow cooling slightly.
- Step 8: Beat heavy cream with sugar and vanilla until soft peaks form.
- Step 9: Assemble by slicing shortcakes in half horizontally; drizzle bottom half with strawberry syrup, add strawberries and whipped cream before topping with the other half.
Pro Tips for the Best Strawberry Shortcake Summer Dessert
Keep these in mind:
- Serve immediately for the best texture.
- Feel free to substitute other fruits if desired.
- For a gluten-free option, use a gluten-free flour blend.
- Make sure your cream is very cold before whipping for better volume.
Best Ways to Serve Strawberry Shortcake Summer Dessert
Here are some delicious serving ideas:
- Top with a sprinkle of powdered sugar for an elegant touch.
- Drizzle with chocolate or caramel sauce for added sweetness.
- Pair with mint leaves for a refreshing garnish.
How to Store and Reheat Strawberry Shortcake Summer Dessert
To store, keep the assembled shortcakes in the refrigerator in an airtight container. They are best enjoyed fresh but can be kept for up to two days. If you have leftover shortcake components, store the strawberries and whipped cream separately. Reheat the biscuit portion gently in the oven for a few minutes before serving.
Frequently Asked Questions About Strawberry Shortcake Summer Dessert
What is strawberry shortcake?
This classic dessert consists of layers of sweetened strawberries, whipped cream, and a tender biscuit or sponge cake base. It’s a beloved summer treat.
Can I make strawberry shortcake ahead of time?
You can prepare the components ahead of time but assemble the dessert shortly before serving to maintain the texture of the cake and cream.
How do I avoid common mistakes with strawberry shortcake?
Ensure that your biscuits are not overworked to keep them light and fluffy. Also, avoid soaking the shortcake with too much syrup, which can make them soggy.
Variations of Strawberry Shortcake Summer Dessert You Can Try
Here are some fun variations:
- Try a strawberry cake version using sponge cake instead of biscuits.
- Make a no-bake version by using store-bought graham cracker crust.
- Consider a berry shortcake using mixed berries for a colorful twist.


For more delicious dessert ideas, check out our Gingerbread Tiramisu or Cranberry Custard Pie. If you’re looking for a savory option, try our Honey Roasted Root Vegetables.
Print
Delightful Strawberry Shortcake Summer Dessert Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Strawberry Shortcake is a delightful dessert made with layers of sweet strawberries, rich whipped cream, and fluffy shortcake, perfect for summer.
Ingredients
- 2 ¼ cups all-purpose flour
- 1 tablespoon baking powder
- ¼ cup sugar
- ½ teaspoon fine sea salt
- 3 tablespoons cold butter
- 1 cup whole milk
- 1 large egg
- 2 pounds fresh strawberries
- 1 ¼ cups sugar (for strawberries)
- 1 ½ cups heavy whipping cream
- 1 tablespoon sugar (for whipped cream)
- 1 teaspoon vanilla extract
Instructions
- Hull and quarter the strawberries; mix with 1 ¼ cups sugar and let sit for 30 minutes to release juices.
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine flour, baking powder, sugar, and salt. Mix well.
- Cut in cold butter until crumbly.
- In another bowl, whisk milk and egg; pour into dry ingredients and stir until just combined.
- Turn dough onto floured surface, pat down to about an inch thick, and cut out shapes using a round cutter.
- Bake for about 15 minutes until golden brown; allow cooling slightly.
- Beat heavy cream with sugar and vanilla until soft peaks form.
- Assemble by slicing shortcakes in half horizontally; drizzle bottom half with strawberry syrup, add strawberries and whipped cream before topping with the other half.
Notes
- Serve immediately for best texture.
- Can substitute other fruits if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 24g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
