Summer Strawberry Shortcake Dessert Recipe

There's nothing quite like the sweet, sun-kissed flavor of strawberries in the height of summer. Pair that with buttery shortcake biscuits and clouds of whipped cream, and you’ve got a dessert that tastes like sunshine on a plate.

this Recipe

I first made this Summer Strawberry Shortcake Dessert for a Fourth of July picnic, and it instantly became the star of the show. Now, it's a seasonal staple we look forward to every year—simple, nostalgic, and absolutely irresistible.

This easy recipe is perfect for warm-weather gatherings, backyard BBQs, or just a weeknight treat that feels a little extra special. Let’s dive into what makes this classic dessert so beloved.

Why You'll Love This Summer Strawberry Shortcake Dessert

Get ready to fall in love with a dessert that’s as pretty as it is delicious. This Summer Strawberry Shortcake Dessert is everything you want when the weather turns warm.

First, it’s incredibly easy to make, even if you’re not an experienced baker. The shortcakes come together quickly with basic pantry ingredients, and the strawberries require just a bit of slicing and sugar.

Second, this dessert is refreshingly light and not overly sweet. The balance between juicy strawberries, airy whipped cream, and tender biscuits means it satisfies your sweet tooth without being heavy.

Third, it’s budget-friendly and uses seasonal produce. Summer strawberries are at their peak in flavor and price, making this a smart dessert choice for entertaining or feeding a crowd.

Finally, it’s beautifully rustic and charming, making it perfect for casual or festive occasions alike. Serve it family-style on a big platter or build individual shortcakes for a personalized touch.

Once you’ve had a taste, you’ll want to keep this recipe in your summer dessert rotation.

Ingredients Notes

The magic of this Summer Strawberry Shortcake Dessert lies in the harmony of simple, high-quality ingredients. Each one plays a crucial role in building layers of flavor and texture.

Fresh strawberries are the undisputed stars of this dessert. Choose ripe, fragrant berries that are deep red all the way through. Macerating them with a bit of sugar brings out their natural juices and enhances their flavor, creating a syrupy filling that soaks perfectly into the shortcake.

All-purpose flour, baking powder, and sugar form the base of the shortcake. The baking powder gives them their signature rise, while the sugar adds just enough sweetness without overwhelming the fruit. A pinch of salt is essential to balance the flavors.

Cold butter is key for creating flaky, tender biscuits. Make sure it's well-chilled and cut into the flour mixture until it resembles coarse crumbs. This technique ensures those lovely, crumbly layers in each bite.

Heavy cream does double duty here—first in the biscuit dough for richness, and then again as freshly whipped cream for topping. Whipping it yourself with a touch of vanilla makes all the difference in flavor and texture.

As for tools, you’ll need a baking sheet, mixing bowls, a pastry cutter or fork, and a hand or stand mixer for the whipped cream. A biscuit cutter makes things easier, but a drinking glass works in a pinch.

How To Make This Summer Strawberry Shortcake Dessert

Making this Summer Strawberry Shortcake Dessert is easier than you might think, and the results are always crowd-pleasing. Here’s how it all comes together.

Start by preparing the strawberries. Wash, hull, and slice them, then toss with a few tablespoons of sugar in a mixing bowl. Let them sit at room temperature for at least 30 minutes. This process, known as maceration, softens the berries and creates a sweet, juicy syrup.

While the strawberries are soaking, preheat your oven and begin making the shortcakes. In a large bowl, whisk together the flour, baking powder, sugar, and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.

Pour in the cold heavy cream and stir just until the dough comes together. Be careful not to overmix, as that can make the biscuits tough. Turn the dough out onto a floured surface and gently pat it to about ¾-inch thickness. Cut into rounds using a biscuit cutter and place them on a baking sheet.

Bake the shortcakes until golden brown—usually about 12 to 15 minutes. While they cool slightly, whip the heavy cream with vanilla extract and a little powdered sugar until soft peaks form. Be sure not to overwhip; you want it smooth and billowy, not stiff.

To assemble, carefully split the shortcakes in half. Spoon a generous helping of strawberries and syrup onto the bottom half, dollop with whipped cream, then cap with the top biscuit. Add another little spoonful of cream and a few more berries if you’re feeling fancy.

From start to finish, this dessert takes just under an hour. What you’ll get is a stunning treat that feels like it came from a charming countryside bakery.

Storage Options

This dessert is best enjoyed fresh, but there are ways to prep and store components ahead of time.

The shortcakes can be baked a day in advance and stored in an airtight container at room temperature. To freshen them up, warm them in a 300°F oven for a few minutes before serving.

Strawberries can be sliced and macerated up to 24 hours ahead. Store them in the refrigerator, but let them come to room temperature before serving to bring out their full flavor.

Whipped cream is best when freshly made, but if you need to prepare it early, stabilize it with a bit of powdered sugar and store it in the fridge for up to 8 hours.

If you have assembled leftovers (shortcake, berries, and cream together), store them in a sealed container in the refrigerator and enjoy within a day. Note: the biscuit will absorb moisture and soften, but the flavors will still be delicious.

To reheat shortcakes, simply wrap in foil and warm in the oven at a low temperature. Avoid microwaving, which can make them chewy.

Variations and Substitutions

This Summer Strawberry Shortcake Dessert is wonderfully adaptable, so feel free to make it your own.

You can swap out strawberries for other summer berries like blueberries, raspberries, or blackberries—or even mix them all together for a colorful twist. Peaches or nectarines also work beautifully for a stone-fruit version.

If you’re looking to save time, try using store-bought shortcakes or even pound cake slices. While homemade is best, these options can get dessert on the table in minutes.

Dairy-free? Use plant-based whipped topping and substitute the heavy cream in the biscuit dough with full-fat coconut milk or a dairy-free alternative.

Add a flavor boost by mixing in a touch of lemon zest with the strawberries or using almond extract in the whipped cream. These small tweaks can elevate the flavor without complicating the recipe.

Feeling indulgent? Drizzle a little melted white chocolate over the finished dessert or sprinkle with crushed pistachios for texture and a pop of color.

The possibilities are endless—so don’t be afraid to experiment and make this summer classic your own!

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