Just imagine biting into a perfect strawberry shortcake on a warm summer day—juicy berries, fluffy cake, and sweet cream melting together. Whether you’re hosting a backyard barbecue or craving a simple treat, these 20 recipes bring fresh twists to this classic dessert. Get ready to find your new favorite version that’ll make your summer gatherings unforgettable!
Classic Strawberry Shortcake with Whipped Cream
Zesty summer berries and tender cake combine in this timeless dessert that’s surprisingly simple to master. Follow these precise steps to create layers of fluffy shortcake, sweet strawberries, and cloud-like whipped cream. Your patience will be rewarded with a dessert that feels both nostalgic and fresh.
Ingredients
– 2 cups all-purpose flour (spooned and leveled for accuracy)
– 1/4 cup granulated sugar (plus 1 tbsp for strawberries)
– 1 tbsp baking powder (check expiration for maximum rise)
– 1/2 tsp salt (fine sea salt preferred)
– 1/2 cup cold unsalted butter, cubed (keep refrigerated until use)
– 2/3 cup whole milk (shaken before measuring)
– 1 lb fresh strawberries, hulled and sliced (reserve a few whole for garnish)
– 1 cup heavy cream, chilled (for best whipping results)
– 1 tsp vanilla extract (pure for optimal flavor)
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Whisk together flour, 1/4 cup sugar, baking powder, and salt in a large bowl.
3. Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs with pea-sized butter pieces.
4. Pour in milk and stir just until a shaggy dough forms—do not overmix.
5. Turn dough onto a lightly floured surface and gently pat into a 1-inch thick rectangle.
6. Cut into 6 equal squares using a sharp knife and place 2 inches apart on prepared baking sheet.
7. Bake for 12-15 minutes until golden brown and a toothpick inserted comes out clean.
8. Transfer shortcakes to a wire rack and cool completely, about 30 minutes.
9. While shortcakes cool, toss sliced strawberries with remaining 1 tbsp sugar in a medium bowl.
10. Let strawberries macerate at room temperature for 20 minutes until juicy.
11. Pour chilled heavy cream into a cold metal bowl and whip on medium-high speed until soft peaks form.
12. Add vanilla extract and continue whipping until stiff peaks hold their shape.
13. Split cooled shortcakes horizontally using a serrated knife.
14. Place bottom halves on serving plates and spoon macerated strawberries over each.
15. Top strawberries with a generous dollop of whipped cream.
16. Cap with shortcake tops and garnish with reserved whole strawberries.
Offering a delightful contrast, the tender shortcake soaks up strawberry juices while the whipped cream adds a cool, creamy balance. For a stunning presentation, assemble individual servings in clear glasses, layering components for a parfait effect. The cake’s slight crumble against the burst of berry sweetness makes each bite worth the careful preparation.
Vegan Strawberry Shortcake with Coconut Cream
Vegan strawberry shortcake with coconut cream offers a delightful plant-based twist on the classic summer dessert, perfect for those warm October days when you crave something fresh yet comforting. Very simply, this recipe combines tender biscuits, sweet macerated berries, and fluffy coconut topping in a methodical process that ensures success even for first-time bakers.
Ingredients
– 2 cups all-purpose flour (spoon and level for accuracy)
– 1/4 cup granulated sugar (plus 1 tbsp for berries)
– 1 tbsp baking powder (check expiration date)
– 1/2 tsp salt
– 1/2 cup cold coconut oil (solid state)
– 3/4 cup full-fat coconut milk (chilled overnight)
– 1 tsp vanilla extract
– 1 lb fresh strawberries (hulled and sliced)
– 2 cans full-fat coconut cream (chilled 24 hours)
– 1/4 cup powdered sugar (sifted)
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Whisk together flour, 1/4 cup granulated sugar, baking powder, and salt in a large bowl.
3. Cut in cold coconut oil using a pastry cutter until mixture resembles coarse crumbs.
4. Pour in chilled coconut milk and vanilla extract, then stir gently until just combined.
5. Turn dough onto floured surface and pat into a 1-inch thick rectangle.
6. Cut dough into 8 squares using a sharp knife and transfer to prepared baking sheet.
7. Bake for 12-15 minutes until golden brown and firm to the touch.
8. Combine sliced strawberries with 1 tbsp granulated sugar in a bowl while biscuits bake.
9. Scoop solidified coconut cream from chilled cans into a mixing bowl, discarding liquid.
10. Whip coconut cream with powdered sugar on medium-high speed for 3-4 minutes until fluffy.
11. Split warm biscuits horizontally using a serrated knife once cooled slightly.
12. Spoon macerated strawberries with their juices over bottom biscuit halves.
13. Top strawberries with generous dollops of whipped coconut cream.
14. Place remaining biscuit halves gently over cream to complete assembly.
Really, the magic happens when the warm, crumbly biscuits meet the cool, creamy topping and juicy berries. The contrasting textures create a symphony in each bite, with the coconut cream offering a subtle tropical note that complements the sweet strawberries beautifully. For a stunning presentation, layer individual components in clear glasses for a deconstructed version that showcases all the elements separately.
Gluten-Free Strawberry Shortcake with Almond Flour
Just imagine biting into a tender, crumbly almond flour biscuit layered with sweet macerated strawberries and fluffy whipped cream. This gluten-free strawberry shortcake delivers all the classic flavors with a nutty twist that even beginners can master. Follow these simple steps to create a dessert that will impress everyone at your table.
Ingredients
– 2 cups almond flour (packed firmly for best texture)
– 1/4 cup granulated sugar (plus 1 tbsp for macerating)
– 1 tsp baking powder (aluminum-free recommended)
– 1/4 tsp salt
– 1/4 cup cold unsalted butter, cubed (or coconut oil for dairy-free)
– 1 large egg
– 1 tsp vanilla extract
– 1 lb fresh strawberries, hulled and sliced
– 1 cup heavy whipping cream
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Combine almond flour, 1/4 cup sugar, baking powder, and salt in a large bowl.
3. Cut cold butter into the dry ingredients using a pastry cutter until the mixture resembles coarse crumbs.
4. Whisk egg and vanilla extract together in a small bowl.
5. Pour the wet ingredients into the dry mixture and stir just until a dough forms.
6. Divide the dough into 6 equal portions and shape into 1-inch thick rounds on the prepared baking sheet.
7. Bake for 18-20 minutes until the shortcakes are golden brown and firm to the touch.
8. While shortcakes bake, toss sliced strawberries with 1 tablespoon sugar in a medium bowl and let sit for 15 minutes to release juices.
9. Whip heavy cream in a chilled bowl with an electric mixer on medium-high speed until stiff peaks form, about 3-4 minutes.
10. Cool the shortcakes completely on a wire rack for at least 30 minutes before assembling.
11. Split each cooled shortcake horizontally with a serrated knife.
12. Spoon macerated strawberries and their juices over the bottom halves.
13. Top strawberries with a generous dollop of whipped cream.
14. Place the top shortcake halves over the cream and serve immediately.
The almond flour creates a delightfully moist, dense crumb that pairs beautifully with the juicy strawberries, while the whipped cream adds a light, airy contrast. For an elegant presentation, layer individual components in clear glasses or drizzle with melted dark chocolate for extra indulgence.
Mini Strawberry Shortcake Bites for Parties
Satisfyingly simple yet impressive, these Mini Strawberry Shortcake Bites are perfect for parties where you want something elegant but easy to assemble. Start with store-bought pound cake to save time, then layer with fresh strawberries and whipped cream for a delightful treat. Follow these methodical steps to create uniform, party-ready desserts that will disappear quickly.
Ingredients
– 1 (10.75 oz) store-bought pound cake, sliced ½-inch thick (or homemade if preferred)
– 1 cup heavy whipping cream, chilled (for best volume)
– 2 tablespoons granulated sugar (adjust sweetness if desired)
– 1 teaspoon pure vanilla extract (or almond extract for variation)
– 1 pint fresh strawberries, hulled and diced small (about 2 cups)
– Fresh mint leaves for garnish (optional, for color)
Instructions
1. Cut the pound cake slices into 1-inch squares using a sharp knife, creating 24 uniform pieces.
2. Place the chilled heavy whipping cream in a large mixing bowl.
3. Add the granulated sugar and vanilla extract to the cream.
4. Whip the cream mixture on medium-high speed with an electric mixer until stiff peaks form, about 3-4 minutes. Tip: Chill your bowl and beaters beforehand to help the cream whip faster.
5. Transfer the whipped cream to a piping bag fitted with a star tip for neat presentation.
6. Arrange the pound cake squares on a serving platter in a single layer.
7. Pipe a small dollop of whipped cream onto each pound cake square.
8. Top each with about 1 teaspoon of diced strawberries, pressing gently to adhere.
9. Pipe another small swirl of whipped cream over the strawberries.
10. Garnish each bite with a fresh mint leaf if using. Tip: Assemble no more than 1 hour before serving to prevent sogginess.
11. Refrigerate the assembled bites for 15 minutes to set. Tip: Use a toothpick to secure layered bites if transporting.
Fresh from the fridge, these bites offer a delightful contrast between the dense, buttery cake and the airy whipped cream. The juicy strawberries provide a burst of natural sweetness that balances the richness beautifully. For a festive twist, arrange them on a tiered stand or skewer them with decorative picks for easy grabbing.
Strawberry Shortcake Cheesecake Fusion
Ready to combine two classic desserts into one spectacular treat? This strawberry shortcake cheesecake fusion layers creamy cheesecake with fresh strawberries and tender shortcake for a dessert that’s both elegant and comforting. Follow these methodical steps to create a stunning dessert that will impress your family and guests.
Ingredients
– 1 ½ cups graham cracker crumbs (about 12 full sheets, crushed)
– ½ cup unsalted butter, melted (cooled slightly)
– 2 (8 oz) packages cream cheese, softened to room temperature
– ¾ cup granulated sugar
– 2 large eggs, at room temperature
– 1 tsp vanilla extract
– 1 cup heavy whipping cream
– 2 cups fresh strawberries, hulled and sliced
– 2 tbsp granulated sugar for strawberries
– 1 cup shortcake pieces (store-bought or homemade, cubed)
Instructions
1. Preheat your oven to 325°F and grease a 9-inch springform pan.
2. Combine graham cracker crumbs with melted butter until the mixture resembles wet sand.
3. Press the crumb mixture firmly into the bottom of the prepared pan using the bottom of a measuring cup.
4. Bake the crust for 10 minutes at 325°F until lightly golden around the edges.
5. Remove the crust from the oven and let it cool completely on a wire rack.
6. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth.
7. Gradually add ¾ cup sugar while continuing to beat until fully incorporated.
8. Add eggs one at a time, beating just until each egg disappears into the mixture.
9. Mix in vanilla extract until evenly distributed throughout the batter.
10. Pour the cheesecake filling over the cooled crust and smooth the top with a spatula.
11. Bake at 325°F for 45-50 minutes until the edges are set but the center still jiggles slightly.
12. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
13. Remove the cheesecake from the oven and refrigerate for at least 4 hours until completely chilled.
14. While the cheesecake chills, toss sliced strawberries with 2 tablespoons sugar and let them macerate for 30 minutes.
15. Whip the heavy cream until stiff peaks form, being careful not to over-whip.
16. Spread the whipped cream evenly over the chilled cheesecake.
17. Arrange the macerated strawberries and shortcake pieces in decorative layers over the whipped cream.
This delightful fusion creates a creamy cheesecake base that contrasts beautifully with the juicy strawberries and tender shortcake pieces. The texture combination of smooth cheesecake, fluffy whipped cream, and soft cake makes each bite wonderfully complex. Try serving individual slices with extra strawberry syrup drizzled over the top for an elegant presentation that highlights all the dessert’s components.
Layered Strawberry Shortcake Parfait
Unbelievably simple yet impressive, this layered strawberry shortcake parfait transforms basic ingredients into an elegant dessert that’s perfect for any occasion. Using store-bought pound cake keeps preparation quick while fresh strawberries provide that bright, seasonal flavor everyone loves. Follow these methodical steps to create beautiful individual servings that look professionally made.
Ingredients
– 1 store-bought pound cake (about 12 ounces), cut into 1-inch cubes
– 1 pound fresh strawberries, hulled and sliced (reserve 4 whole berries for garnish)
– 2 cups heavy whipping cream, chilled
– 1/4 cup granulated sugar
– 1 teaspoon pure vanilla extract
– 4 tall parfait glasses or clear drinking glasses
Instructions
1. Place the chilled heavy whipping cream in a large mixing bowl.
2. Add the granulated sugar and vanilla extract to the cream.
3. Using an electric mixer on medium-high speed, whip the cream mixture until stiff peaks form, about 3-4 minutes.
4. Arrange the 4 parfait glasses on your work surface.
5. Place approximately 1/4 cup of pound cake cubes in the bottom of each glass.
6. Spoon 2 tablespoons of whipped cream over the cake layer in each glass.
7. Arrange a single layer of sliced strawberries over the whipped cream in each glass.
8. Repeat the layering sequence: cake cubes, whipped cream, and strawberries until glasses are filled, ending with whipped cream on top.
9. Garnish each parfait with one whole strawberry placed upright in the center.
10. Refrigerate the assembled parfaits for at least 30 minutes before serving to allow flavors to meld.
Nothing beats the contrast between the soft cake, creamy whipped topping, and juicy berries in each spoonful. The chilled dessert develops richer flavor as it rests, making it ideal for preparing ahead of gatherings. For a festive twist, try drizzling each layer with chocolate sauce or sprinkling toasted almond slices between the strawberry layers.
Strawberry Shortcake Ice Cream Sandwiches
A delightful summer treat that combines the classic flavors of strawberry shortcake in portable ice cream sandwich form. Assembling these frozen desserts requires just a few simple steps and basic ingredients, making them perfect for beginners to master. You’ll create tender shortcake cookies that cradle sweet strawberry ice cream for a handheld version of this beloved dessert.
Ingredients
– 2 cups all-purpose flour (spooned and leveled for accuracy)
– 1/2 cup granulated sugar (can substitute with cane sugar)
– 1/2 cup unsalted butter, cold and cubed (keeps dough flaky)
– 1/2 cup heavy cream (plus 2 tablespoons for brushing)
– 1 large egg (room temperature for better incorporation)
– 1 tsp baking powder (check expiration date for maximum rise)
– 1/2 tsp salt (enhances all flavors)
– 1 quart strawberry ice cream (slightly softened for easy spreading)
Instructions
1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. Whisk together flour, baking powder, and salt in a large bowl until thoroughly combined.
3. Cut cold butter cubes into the flour mixture using a pastry cutter until pea-sized crumbs form.
4. Beat the egg with 1/2 cup heavy cream in a separate bowl until smooth and fully incorporated.
5. Pour the wet ingredients into the flour mixture and stir just until a shaggy dough forms.
6. Turn the dough onto a lightly floured surface and gently knead 4-5 times until it holds together.
7. Roll the dough to 1/4-inch thickness using a rolling pin dusted with flour to prevent sticking.
8. Cut the dough into 3-inch circles using a biscuit cutter, gathering and rerolling scraps once.
9. Place the circles 2 inches apart on prepared baking sheets and brush tops with remaining heavy cream.
10. Bake for 12-14 minutes until the edges are lightly golden and centers spring back when touched.
11. Transfer cookies to a wire rack and cool completely to room temperature, about 30 minutes.
12. Scoop 1/4 cup slightly softened strawberry ice cream onto the bottom of one cooled cookie.
13. Press a second cookie gently on top until the ice cream reaches the edges but doesn’t squeeze out.
14. Immediately wrap each sandwich tightly in plastic wrap and freeze for at least 4 hours until firm.
Gloriously textured with crisp shortcake cookies that soften slightly against the creamy strawberry ice cream, these sandwiches deliver balanced sweetness in every bite. The vanilla notes in the shortcake complement the fruity ice cream beautifully, creating that classic strawberry shortcake flavor profile. For an elegant presentation, roll the ice cream edges in crushed freeze-dried strawberries before serving, or drizzle with white chocolate for special occasions.
Strawberry Shortcake Trifle with Vanilla Custard
Perfect for summer gatherings or when you need a show-stopping dessert, this strawberry shortcake trifle combines layers of tender cake, juicy berries, and creamy vanilla custard. Preparing this dessert is straightforward if you follow each step carefully, ensuring every component comes together harmoniously.
Ingredients
- 1 pound fresh strawberries, hulled and sliced (reserve a few for garnish)
- 1/4 cup granulated sugar (adjust based on berry sweetness)
- 1 store-bought or homemade pound cake, cut into 1-inch cubes (about 8 cups)
- 2 cups vanilla custard (homemade or high-quality store-bought)
- 1 cup heavy cream
- 2 tablespoons powdered sugar (for stabilizing whipped cream)
- 1 teaspoon vanilla extract (use pure for best flavor)
Instructions
- In a medium bowl, combine the sliced strawberries and granulated sugar, then let them macerate at room temperature for 20 minutes until juicy.
- While the strawberries sit, use an electric mixer to whip the heavy cream, powdered sugar, and vanilla extract on medium-high speed until stiff peaks form, about 3-4 minutes.
- Gently fold half of the whipped cream into the vanilla custard until fully incorporated to create a lightened custard mixture.
- Arrange one-third of the pound cake cubes in an even layer at the bottom of a trifle dish or large glass bowl.
- Spoon half of the macerated strawberries and their juices evenly over the cake layer.
- Spread half of the custard-whipped cream mixture over the strawberries using a spatula.
- Repeat the layers with another third of cake cubes, the remaining strawberries, and the remaining custard mixture.
- Top with the final layer of cake cubes, then spread the reserved plain whipped cream over the top.
- Garnish with the reserved whole or sliced strawberries.
- Cover and refrigerate the trifle for at least 2 hours before serving to allow the flavors to meld.
Zesty and refreshing, the trifle offers a delightful contrast between the soft, soaked cake and the bursts of sweet strawberry. For a festive twist, layer in fresh mint leaves or drizzle with a balsamic reduction just before serving.
Strawberry Shortcake Pancake Stack
A perfectly layered Strawberry Shortcake Pancake Stack brings together fluffy buttermilk pancakes, fresh strawberries, and sweet whipped cream in a breakfast masterpiece that’s surprisingly simple to create. Assembling this tower of deliciousness requires just a few basic techniques and careful timing to achieve those picture-perfect layers. Let’s walk through each step methodically to ensure your stack stands tall and tastes incredible.
Ingredients
– 2 cups all-purpose flour (spooned and leveled for accuracy)
– 2 tablespoons granulated sugar
– 2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 2 cups buttermilk, at room temperature
– 2 large eggs
– 1/4 cup melted unsalted butter, cooled slightly
– 1 teaspoon vanilla extract
– 1 pound fresh strawberries, hulled and sliced
– 2 tablespoons granulated sugar for macerating
– 1 cup heavy whipping cream, chilled
– 2 tablespoons powdered sugar
– 1 teaspoon vanilla extract for whipped cream
– Butter or oil for greasing the griddle
Instructions
1. In a large bowl, whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until thoroughly combined.
2. In a separate medium bowl, whisk 2 cups buttermilk, 2 large eggs, 1/4 cup melted butter, and 1 teaspoon vanilla extract until smooth and fully incorporated.
3. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined, leaving some small lumps in the batter.
4. Let the pancake batter rest undisturbed for 10 minutes while you prepare the strawberries and preheat your cooking surface.
5. Meanwhile, combine 1 pound sliced strawberries with 2 tablespoons granulated sugar in a medium bowl, stirring gently to coat all pieces evenly.
6. Set the strawberry mixture aside to macerate for at least 15 minutes, which will draw out their natural juices and create a syrupy consistency.
7. Heat a griddle or large non-stick skillet over medium heat until a few drops of water sizzle and evaporate immediately upon contact.
8. Lightly grease the cooking surface with butter or oil using a pastry brush or paper towel.
9. For each pancake, pour 1/4 cup of batter onto the hot griddle, spacing them at least 2 inches apart to allow for spreading.
10. Cook the pancakes for 2-3 minutes until bubbles form on the surface and the edges appear set and slightly dry.
11. Flip each pancake carefully with a thin spatula and cook for another 1-2 minutes until golden brown on both sides.
12. Transfer cooked pancakes to a wire rack in a single layer to prevent steaming and maintain their fluffy texture.
13. While pancakes cook, combine 1 cup chilled heavy cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract in a chilled bowl.
14. Whip the cream mixture using an electric mixer on medium-high speed until stiff peaks form, about 3-4 minutes.
15. To assemble the stack, place one pancake on a serving plate and top with 2 tablespoons of macerated strawberries.
16. Add another pancake and spread with 2 tablespoons of whipped cream.
17. Continue alternating layers of pancakes with strawberries and whipped cream until you’ve used all components.
18. Finish the stack with a final dollop of whipped cream and a generous spoonful of strawberries with their juices.
Buttery, tender pancakes provide the sturdy foundation for this impressive tower, while the macerated strawberries soak into each layer with their sweet-tart syrup. The freshly whipped cream adds luxurious richness that balances the bright fruit flavors perfectly. For a stunning presentation, drizzle any remaining strawberry syrup around the plate and garnish with whole strawberries and mint leaves.
Chocolate-Dipped Strawberry Shortcake
Today’s recipe transforms the classic strawberry shortcake into an elegant dessert that’s surprisingly simple to master. This chocolate-dipped strawberry shortcake combines tender biscuits, juicy berries, and rich chocolate for a showstopping treat that’s perfect for any occasion.
Ingredients
– 2 cups all-purpose flour (spooned and leveled for accuracy)
– 1/4 cup granulated sugar (plus extra for sprinkling)
– 1 tablespoon baking powder
– 1/2 teaspoon salt
– 1/2 cup cold unsalted butter, cubed (keep refrigerated until use)
– 3/4 cup heavy cream (plus 2 tablespoons for brushing)
– 1 pound fresh strawberries, hulled and sliced
– 8 ounces semi-sweet chocolate chips
– 1 cup whipped cream for serving (freshly whipped or store-bought)
Instructions
1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Whisk together flour, sugar, baking powder, and salt in a large bowl.
3. Cut cold butter into the flour mixture using a pastry cutter until pea-sized crumbs form.
4. Pour in 3/4 cup heavy cream and stir just until a shaggy dough comes together.
5. Turn the dough onto a lightly floured surface and gently pat into a 1-inch thick rectangle.
6. Cut the dough into 6 equal squares using a sharp knife or bench scraper.
7. Place the squares 2 inches apart on the prepared baking sheet.
8. Brush the tops with remaining heavy cream and sprinkle with granulated sugar.
9. Bake for 12-15 minutes until golden brown and firm to the touch.
10. Transfer the shortcakes to a wire rack to cool completely.
11. Melt chocolate chips in a double boiler over simmering water, stirring constantly.
12. Dip the top third of each strawberry into the melted chocolate.
13. Place chocolate-dipped strawberries on wax paper and let set for 20 minutes.
14. Split each cooled shortcake horizontally with a serrated knife.
15. Layer the bottom halves with sliced strawberries and whipped cream.
16. Place the top halves over the filling and garnish with chocolate-dipped strawberries.
Layers of buttery shortcake soak up the sweet strawberry juices while the chocolate coating adds a satisfying crunch. Serve these individual desserts immediately, or for an extra special presentation, drizzle any remaining melted chocolate over the assembled plates.
Strawberry Shortcake French Toast Bake
When you want to impress weekend guests without spending all morning in the kitchen, this make-ahead strawberry shortcake French toast bake delivers restaurant-quality results with minimal effort. We’ll walk through each stage methodically so even first-time bakers can achieve perfect results.
Ingredients
- 1 loaf French bread, cut into 1-inch cubes (about 8 cups)
- 2 cups fresh strawberries, hulled and sliced (plus extra for garnish)
- 6 large eggs
- 1 ½ cups whole milk
- ½ cup heavy cream
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional, for enhanced flavor)
- ¼ teaspoon salt
- 2 tablespoons unsalted butter, melted (for greasing the baking dish)
- Whipped cream for serving (homemade or store-bought)
Instructions
- Grease a 9×13-inch baking dish thoroughly with the melted butter, making sure to coat the bottom and sides completely to prevent sticking.
- Arrange the French bread cubes evenly in the prepared baking dish, creating a single layer without overcrowding.
- Distribute the sliced strawberries evenly over the bread cubes, tucking some pieces between the bread for even distribution.
- In a large mixing bowl, whisk the eggs vigorously for about 30 seconds until they become pale yellow and slightly frothy.
- Add the whole milk, heavy cream, granulated sugar, vanilla extract, almond extract (if using), and salt to the egg mixture.
- Whisk the liquid mixture continuously for 1-2 minutes until the sugar completely dissolves and all ingredients are fully incorporated.
- Pour the egg mixture slowly and evenly over the bread and strawberries, making sure all bread pieces are moistened.
- Using clean hands or a spatula, gently press down on the bread to help it absorb the liquid mixture more effectively.
- Cover the baking dish tightly with plastic wrap and refrigerate for at least 4 hours or overnight to allow the bread to fully absorb the custard.
- Preheat your oven to 350°F (175°C) and position the rack in the center of the oven for even heating.
- Remove the plastic wrap from the baking dish and place the dish in the preheated oven.
- Bake for 45-50 minutes until the top is golden brown and the center is set (test by inserting a knife—it should come out clean).
- Remove from oven and let rest for 10 minutes before serving to allow the custard to set properly.
Here’s what makes this dish special: the French toast emerges with a crisp, buttery top layer while remaining custardy-soft underneath, with bursts of sweet strawberry throughout. For an elegant presentation, serve warm slices topped with fresh whipped cream and additional sliced strawberries, creating beautiful layers of texture and flavor that feel both comforting and sophisticated.
Strawberry Shortcake Muffins with Streusel Topping
Very few baked goods capture the essence of summer quite like these strawberry shortcake muffins, which transform classic dessert flavors into a convenient handheld breakfast or snack. We’ll build these step by step, starting with a simple muffin base and finishing with a crunchy streusel topping that bakes up golden brown. Following these precise instructions will ensure your muffins rise beautifully and stay moist.
Ingredients
– 2 cups all-purpose flour (spoon and level for accuracy)
– 1/2 cup granulated sugar (can substitute with coconut sugar)
– 2 tsp baking powder (check expiration date for maximum rise)
– 1/2 tsp salt (enhances flavor balance)
– 1 large egg (room temperature for better incorporation)
– 3/4 cup whole milk (any milk percentage works)
– 1/3 cup vegetable oil (or any neutral oil like canola)
– 1 tsp vanilla extract (pure extract recommended for best flavor)
– 1 cup fresh strawberries, diced small (frozen work if thoroughly patted dry)
– 1/4 cup cold unsalted butter, cubed (for streusel)
– 1/4 cup brown sugar (for streusel, light or dark both work)
– 1/4 cup all-purpose flour (for streusel)
Instructions
1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. Whisk together 2 cups flour, 1/2 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp salt in a large bowl until no streaks remain.
3. In a separate medium bowl, beat 1 large egg with a fork until uniform in color.
4. Pour 3/4 cup milk, 1/3 cup vegetable oil, and 1 tsp vanilla extract into the egg mixture, whisking until fully combined.
5. Make a well in the center of your dry ingredients and pour in the wet mixture.
6. Gently fold the batter with a spatula until just combined—some small flour patches are okay to avoid overmixing.
7. Fold in 1 cup diced strawberries until evenly distributed throughout the batter.
8. Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.
9. Combine 1/4 cup brown sugar, 1/4 cup flour, and 1/4 cup cold butter cubes in a small bowl for the streusel.
10. Use your fingertips to pinch the streusel ingredients together until crumbly pea-sized pieces form.
11. Sprinkle the streusel topping evenly over all 12 muffin batter portions.
12. Bake at 375°F for 20-23 minutes until the tops spring back when lightly pressed and a toothpick inserted comes out clean.
13. Cool muffins in the pan for 5 minutes before transferring to a wire rack.
Just baked, these muffins offer a tender crumb studded with juicy strawberry pockets beneath a buttery, crisp streusel crown. Their balanced sweetness makes them perfect for brunch, or try splitting one warm and topping with whipped cream for an instant dessert. They stay remarkably moist for days when stored airtight, though the streusel maintains its crunch best when enjoyed the same day.
Strawberry Shortcake Crepes with Lemon Zest
Nothing beats the combination of sweet strawberries and bright lemon in these delicate crepes, perfect for a special breakfast or elegant dessert. Now let’s walk through creating these beautiful Strawberry Shortcake Crepes with Lemon Zest step by step, ensuring perfect results even for first-time crepe makers.
Ingredients
- 1 cup all-purpose flour (spooned and leveled)
- 2 large eggs, at room temperature
- 1 1/4 cups whole milk
- 2 tablespoons unsalted butter, melted (plus extra for cooking)
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- Zest of 1 lemon
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons powdered sugar
- 1 cup whipped cream
Instructions
- Combine flour, sugar, and salt in a medium mixing bowl.
- Create a well in the center of the dry ingredients and crack eggs into it.
- Gradually whisk in milk until the batter becomes smooth and lump-free.
- Stir in melted butter and lemon zest until fully incorporated.
- Let the batter rest at room temperature for 30 minutes to allow gluten to relax.
- Heat a 10-inch non-stick skillet over medium heat (350°F surface temperature).
- Lightly butter the skillet using a pastry brush or paper towel.
- Pour 1/4 cup of batter into the center of the hot skillet.
- Immediately tilt and rotate the skillet to spread batter into a thin, even circle.
- Cook for 60-90 seconds until edges appear dry and lift easily from the pan.
- Flip the crepe using a thin spatula and cook for another 30 seconds until lightly golden.
- Transfer cooked crepe to a plate and repeat with remaining batter.
- Arrange sliced strawberries along the center of each crepe.
- Top strawberries with 2 tablespoons of whipped cream per crepe.
- Fold both sides of the crepe over the filling to create a neat package.
- Dust assembled crepes with powdered sugar using a fine-mesh sieve.
Outstanding in both texture and flavor, these crepes feature tender, paper-thin wrappers contrasting with juicy strawberries and airy whipped cream. The lemon zest provides a subtle citrus brightness that cuts through the sweetness beautifully. For an elegant presentation, arrange them on a platter with extra strawberry slices and mint sprigs, or serve immediately while the crepes are still slightly warm from the pan.
Strawberry Shortcake Donuts with Pink Glaze
Filled with the nostalgic flavors of summer, these strawberry shortcake donuts bring bakery-quality treats right to your kitchen. Following these precise steps will ensure light, cakey donuts topped with a vibrant pink glaze that captures the essence of strawberry season. Let’s begin with gathering our ingredients and preparing our workspace.
Ingredients
– 2 cups all-purpose flour (spooned and leveled for accuracy)
– 3/4 cup granulated sugar
– 2 tsp baking powder
– 1/2 tsp salt
– 3/4 cup buttermilk, at room temperature (or whole milk with 1 tbsp lemon juice)
– 2 large eggs, at room temperature
– 1/4 cup unsalted butter, melted and cooled
– 1 tsp vanilla extract
– 1 cup fresh strawberries, finely diced (plus extra for garnish)
– 2 cups powdered sugar
– 3-4 tbsp whole milk (adjust for desired glaze consistency)
– 1/4 tsp strawberry extract (or 1 tbsp strawberry jam for natural color)
– Vegetable oil for frying (or any neutral oil with high smoke point)
Instructions
1. Whisk together 2 cups all-purpose flour, 3/4 cup granulated sugar, 2 tsp baking powder, and 1/2 tsp salt in a large bowl until fully combined.
2. In a separate medium bowl, whisk 3/4 cup buttermilk, 2 large eggs, 1/4 cup melted butter, and 1 tsp vanilla extract until smooth and emulsified.
3. Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined—do not overmix.
4. Fold in 1 cup finely diced strawberries until evenly distributed throughout the batter.
5. Heat 2 inches of vegetable oil in a heavy-bottomed pot to 350°F, using a deep-fry thermometer to maintain consistent temperature.
6. Scoop 2-tablespoon portions of batter and carefully drop into the hot oil, frying 3-4 donuts at a time to avoid crowding.
7. Fry for 2-3 minutes until golden brown, flipping halfway through with a slotted spoon for even cooking.
8. Remove donuts with a slotted spoon and drain on a wire rack set over a baking sheet for 5 minutes until cool enough to handle.
9. While donuts cool, whisk 2 cups powdered sugar, 3 tbsp milk, and 1/4 tsp strawberry extract in a medium bowl until smooth.
10. Add remaining 1 tbsp milk if needed to reach a thick but pourable glaze consistency.
11. Dip the top of each cooled donut into the pink glaze, twisting slightly to ensure full coverage.
12. Return glazed donuts to the wire rack and let set for 15 minutes until glaze firms up. The cakey texture with tender crumb perfectly complements the sweet-tart strawberry pieces throughout, while the pink glaze adds both visual appeal and concentrated berry flavor. Serve these donuts fresh the same day, or elevate them with a dollop of whipped cream and extra sliced strawberries for a deconstructed shortcake experience.
Strawberry Shortcake Popsicles for Kids
Making these strawberry shortcake popsicles is a fantastic way to transform classic dessert flavors into a fun, frozen treat that kids will adore. My straightforward method ensures even beginners can achieve perfect results every time, using simple ingredients and clear steps. You’ll appreciate how easily these come together for a refreshing summer snack or party treat.
Ingredients
– 2 cups fresh strawberries, hulled and sliced (frozen work too, thaw first)
– 1 cup heavy cream (for richer texture)
– 1/2 cup granulated sugar (adjust sweetness to preference)
– 1/2 cup crushed shortbread cookies (graham crackers make a fine substitute)
– 1 teaspoon vanilla extract (pure provides best flavor)
– 8 popsicle molds with sticks
Instructions
1. Combine strawberries, heavy cream, sugar, and vanilla extract in a blender.
2. Blend on high speed for 45-60 seconds until the mixture is completely smooth with no strawberry chunks remaining.
3. Pour the blended mixture through a fine-mesh strainer into a large measuring cup to remove any remaining seeds, pressing gently with a spatula.
4. Stir 1/4 cup of the crushed shortbread cookies into the strained mixture until evenly distributed.
5. Carefully pour the mixture into 8 popsicle molds, leaving 1/4 inch of space at the top for expansion.
6. Sprinkle the remaining 1/4 cup crushed cookies evenly over the top of each filled mold.
7. Insert popsicle sticks into each mold, ensuring they stand straight and are centered.
8. Freeze the popsicles for at least 6 hours or overnight until completely solid.
9. Remove popsicles from molds by running warm water over the outside for 10-15 seconds, then gently pulling on the sticks.
Kids will love the creamy texture that melts smoothly in their mouths, complemented by the sweet strawberry flavor and satisfying cookie crunch. These popsicles make excellent party favors when wrapped individually, or try drizzling them with melted white chocolate for an extra special treat that still maintains that classic shortcake appeal.
Strawberry Shortcake Tiramisu Twist
Venturing beyond traditional tiramisu, this strawberry shortcake twist combines Italian elegance with American comfort in a no-bake dessert that’s surprisingly simple to assemble. You’ll layer ladyfingers with fresh strawberries and a creamy mascarpone filling for a dessert that feels both fancy and familiar. Let’s walk through each step methodically to ensure your success.
Ingredients
– 1 pound fresh strawberries, hulled and sliced (reserve a few whole for garnish)
– 1/4 cup granulated sugar (adjust if berries are very sweet)
– 1 cup heavy cream, chilled
– 8 ounces mascarpone cheese, at room temperature for easier mixing
– 1/2 cup powdered sugar, sifted to avoid lumps
– 1 teaspoon pure vanilla extract
– 24 crisp ladyfinger cookies (savoiardi)
– 1/2 cup strong brewed coffee, cooled to room temperature (or espresso for deeper flavor)
Instructions
1. Combine sliced strawberries and granulated sugar in a medium bowl, stirring until berries are coated.
2. Let the strawberry mixture sit at room temperature for 20 minutes to macerate and release juices.
3. Pour chilled heavy cream into a large mixing bowl and whip on medium-high speed until soft peaks form, about 2–3 minutes.
4. Add room-temperature mascarpone, sifted powdered sugar, and vanilla extract to the whipped cream.
5. Beat on low speed just until the mixture is smooth and combined, about 30 seconds—do not overmix.
6. Quickly dip each ladyfinger into cooled coffee for 2 seconds per side to moisten without becoming soggy.
7. Arrange 12 coffee-dipped ladyfingers in a single layer in an 8×8-inch baking dish.
8. Spread half of the mascarpone cream evenly over the ladyfinger layer using an offset spatula.
9. Spoon half of the macerated strawberries and their juices over the cream layer.
10. Repeat layers with remaining dipped ladyfingers, mascarpone cream, and strawberries.
11. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best flavor development.
12. Garnish with reserved whole strawberries before serving.
Keeping its structure beautifully, the finished dessert offers tender, coffee-kissed layers against the bright acidity of strawberries and rich cream. For a festive touch, serve individual portions in clear glasses to showcase the stripes, or add a drizzle of dark chocolate sauce for depth. The textures meld into something simultaneously airy and substantial—perfect for bridging seasons.
Strawberry Shortcake Smoothie Bowl
Perfect for busy mornings when you want something sweet yet nutritious, this strawberry shortcake smoothie bowl brings dessert flavors to your breakfast routine. Preparing this colorful bowl takes just minutes and delivers that classic strawberry shortcake taste in a healthy, spoonable format that will keep you satisfied all morning long.
Ingredients
– 2 cups frozen strawberries (thaw slightly if too hard to blend)
– 1 frozen banana, sliced (freeze ripe bananas for creamier texture)
– 1/2 cup plain Greek yogurt (use dairy-free alternative if needed)
– 1/4 cup milk of choice (adjust thickness by adding more or less)
– 1 tbsp honey or maple syrup (omit if fruit is very sweet)
– 1 tsp vanilla extract (use pure vanilla for best flavor)
– 1/4 cup granola (choose your favorite variety for topping)
– 2 fresh strawberries, sliced (for garnish)
Instructions
1. Combine 2 cups frozen strawberries, 1 frozen banana, 1/2 cup Greek yogurt, 1/4 cup milk, 1 tablespoon honey, and 1 teaspoon vanilla extract in a high-speed blender.
2. Blend on medium speed for 30 seconds, then increase to high speed for another 30-45 seconds until completely smooth and thick.
3. Stop the blender and scrape down the sides with a spatula to ensure all ingredients are incorporated evenly.
4. Blend for another 15-20 seconds until the mixture reaches a thick, spoonable consistency that holds its shape.
5. Pour the smoothie mixture into a wide, shallow bowl, using the back of a spoon to spread it evenly.
6. Sprinkle 1/4 cup granola over one section of the bowl, creating a textured topping area.
7. Arrange 2 sliced fresh strawberries decoratively over another section of the bowl.
8. Serve immediately while the texture remains thick and frosty.
What makes this bowl particularly satisfying is the contrast between the creamy, cold base and the crunchy granola topping that mimics shortcake crumbles. The vanilla-scented strawberry mixture tastes remarkably like the classic dessert, while the fresh strawberry slices provide bursts of juicy freshness. For an extra treat, try drizzling with a little melted white chocolate or adding crushed shortbread cookies alongside the granola for authentic shortcake flavor.
Strawberry Shortcake Chia Pudding
Many mornings find us rushing out the door, but this strawberry shortcake chia pudding lets you prep breakfast the night before and wake up to something special. Making this creamy, fruity treat requires just a few simple steps and ingredients you likely have on hand.
Ingredients
- 1/2 cup chia seeds
- 2 cups unsweetened almond milk, or any plant-based milk
- 2 tbsp maple syrup, adjust to taste
- 1 tsp vanilla extract
- 1 cup fresh strawberries, hulled and diced
- 1/4 cup crushed graham crackers, for topping
Instructions
- Combine 1/2 cup chia seeds and 2 cups unsweetened almond milk in a medium bowl.
- Add 2 tbsp maple syrup and 1 tsp vanilla extract to the bowl.
- Whisk the mixture vigorously for 30 seconds to prevent clumping.
- Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours or overnight.
- Hull and dice 1 cup fresh strawberries into 1/4-inch pieces while the pudding sets.
- Remove the pudding from the refrigerator and check that it has thickened to a spoonable consistency.
- Layer half of the pudding into serving glasses or jars.
- Top with half of the diced strawberries.
- Repeat the layers with the remaining pudding and strawberries.
- Sprinkle 1/4 cup crushed graham crackers evenly over the top of each serving. During strawberry season, use ripe, sweet berries to reduce the need for extra sweetener. For a creamier texture, stir the pudding once after 2 hours of chilling. If your chia seeds settle, give the mixture a good stir before layering to distribute them evenly. Done right, this pudding has a luxuriously thick, spoonable texture with bursts of juicy strawberry and a satisfying crunch from the graham cracker topping. For a fun twist, try layering it with crumbled shortbread cookies instead of graham crackers, or add a dollop of whipped coconut cream for extra indulgence.
Strawberry Shortcake Overnight Oats
Perfect for busy mornings, this strawberry shortcake overnight oats recipe transforms classic dessert flavors into a nutritious breakfast you can prepare the night before. Planning ahead means you’ll wake up to a creamy, ready-to-eat meal that feels indulgent yet fuels your day with wholesome ingredients.
Ingredients
– 1 cup old-fashioned rolled oats (not instant, for better texture)
– 1 cup milk of choice (dairy, almond, or oat milk all work well)
– 1/2 cup plain Greek yogurt (for creaminess and protein)
– 1 tablespoon maple syrup (or honey, adjust sweetness to preference)
– 1/2 teaspoon vanilla extract (use pure for best flavor)
– 1 cup fresh strawberries, diced (frozen work if thawed and drained)
– 2 tablespoons chopped almonds (optional, for crunch)
Instructions
1. Combine 1 cup old-fashioned rolled oats, 1 cup milk, 1/2 cup Greek yogurt, 1 tablespoon maple syrup, and 1/2 teaspoon vanilla extract in a medium mixing bowl.
2. Stir the mixture vigorously for 30 seconds until all ingredients are fully incorporated and no dry oats remain.
3. Gently fold in 1 cup diced fresh strawberries using a spatula to distribute them evenly without crushing.
4. Divide the oat mixture equally between two 12-ounce jars or airtight containers, filling each about 3/4 full.
5. Seal the containers tightly with lids to prevent air exposure and maintain freshness.
6. Refrigerate the jars for at least 8 hours or overnight, allowing the oats to soften and absorb the liquid fully.
7. Remove the jars from refrigerator and check consistency; if too thick, stir in 1-2 tablespoons additional milk.
8. Sprinkle 1 tablespoon chopped almonds over each serving immediately before eating for added texture.
Enjoy the creamy, cake-like texture that melds with sweet strawberry bursts in every spoonful. For a dessert-inspired twist, layer extra fresh strawberries between the oats or drizzle with a touch of whipped cream before serving.
Summary
Summer’s sweetest treat awaits in these 20 delightful strawberry shortcake recipes! From classic biscuits to creative twists, there’s something for every home cook to love. We hope you find your new favorite—bake one up, share which recipe you tried in the comments below, and don’t forget to pin this roundup on Pinterest for your next sunny-day baking adventure.
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
