Strawberry Shortcake Bliss is a dreamy dessert that brings together fluffy shortcake layers, juicy fresh strawberries, and a cloud of whipped cream. It’s light, sweet, and indulgent in the best way possible. Every bite delivers that perfect balance of tender cake, vibrant fruit, and creamy topping, making it a dessert I turn to whenever I want something elegant yet comforting.
Whether it’s strawberry season or I’m just in the mood for something fruity and refreshing, this dessert always feels like a celebration. It’s a classic for a reason—and once I make it, it never lasts long on the table.
Why You’ll Love This Recipe
I love how simple and nostalgic this dessert is. It reminds me of summer days and old-fashioned charm, but with a touch of sophistication. The shortcakes are buttery and soft, not too sweet, which lets the strawberries and whipped cream shine. I also like that it’s a versatile treat—I can serve it as a casual weeknight dessert or dress it up for a dinner party.
Another thing I enjoy about this recipe is how customizable it is. I can make everything from scratch or take shortcuts if I’m short on time. And the layering is fun—I get to build each portion into its own little masterpiece.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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All-purpose flour
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Baking powder
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Granulated sugar
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Salt
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Unsalted butter, cold and cubed
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Heavy cream (for both the shortcake and whipped topping)
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Fresh strawberries, sliced
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Vanilla extract
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Powdered sugar (optional, for sweetening the whipped cream)
Directions
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I start by preheating the oven to 425°F (220°C) and lining a baking sheet with parchment paper.
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In a large bowl, I whisk together the flour, baking powder, sugar, and salt.
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I cut in the cold butter using a pastry cutter or my fingers until the mixture resembles coarse crumbs.
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I pour in the heavy cream and stir just until the dough comes together. I’m careful not to overwork it, so the shortcakes stay tender.
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I turn the dough onto a lightly floured surface, gently pat it into a ¾-inch thick rectangle, and cut out rounds using a biscuit cutter.
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I place the shortcakes on the prepared baking sheet and bake for 12–15 minutes, or until the tops are golden brown.
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While the shortcakes cool, I prepare the strawberries. I toss the sliced berries with a bit of sugar and let them sit for 15–20 minutes to macerate and release their juices.
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For the whipped cream, I beat the heavy cream with powdered sugar and vanilla until soft peaks form.
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To assemble, I slice each shortcake in half, spoon strawberries over the bottom half, add a generous dollop of whipped cream, and top with the other half of the biscuit. I like to finish with more berries and cream on top.
Servings and Timing
This recipe makes about 6 servings. Here’s how the timing usually works out for me:
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Prep time: 20 minutes
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Bake time: 12–15 minutes
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Cooling and assembling: 15 minutes
In total, I can have this beautiful dessert on the table in just under an hour, making it perfect for both impromptu treats and planned occasions.
Variations
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Berry mix: I sometimes mix in raspberries or blueberries with the strawberries for added flavor and color.
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Shortcake base: When I’m in a rush, I’ve used store-bought biscuits or sponge cake layers and still ended up with a delicious result.
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Infused whipped cream: A splash of liqueur like Grand Marnier or amaretto gives the whipped cream a more adult twist.
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Chocolate drizzle: For extra decadence, I drizzle melted chocolate or chocolate ganache over the finished shortcakes.
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Lemon zest: I like adding lemon zest to the shortcake dough or whipped cream to brighten up the flavor.
storage/reheating
Shortcakes are best served fresh, but I store any leftovers separately to maintain texture. I keep the baked shortcakes in an airtight container at room temperature for up to 2 days. The strawberries and whipped cream go in the refrigerator, where they stay good for about 1–2 days.
If the shortcakes need a refresh, I warm them in the oven at 300°F (150°C) for about 5 minutes. I avoid microwaving, as it can make them rubbery. When it’s time to enjoy again, I reassemble with fresh cream and berries if possible.
FAQs
Can I make the shortcakes ahead of time?
Yes, I often bake the shortcakes a day in advance and store them at room temperature. I reheat them slightly before assembling for the best texture.
Do I have to macerate the strawberries?
I highly recommend it. Letting the strawberries sit with sugar enhances their sweetness and creates a delicious syrup that soaks into the shortcake layers.
Can I use frozen strawberries?
I can, but they won’t have the same texture as fresh ones. If I do use frozen berries, I thaw and drain them well, then toss with sugar just like fresh ones.
What if I don’t have heavy cream?
If I don’t have heavy cream, I use whole milk or even buttermilk for the shortcake dough, though the texture may be slightly less rich. For the topping, whipped coconut cream works well as a dairy-free alternative.
How do I keep the whipped cream from deflating?
I beat the cream until soft peaks form and avoid overwhipping. If I want more stability, I add a bit of cornstarch or use a stabilizer like mascarpone or cream cheese.
Conclusion
Strawberry Shortcake Bliss is one of those desserts that feels like pure joy on a plate. The combination of flaky, buttery shortcake, syrupy strawberries, and fresh whipped cream never gets old. It’s easy to make, beautiful to serve, and endlessly customizable.
I love how it brings out the natural sweetness of strawberries while keeping the overall dessert light and balanced. Whether I’m serving it at a picnic, for a birthday, or just because, it always brings smiles. This is the kind of dessert that feels like a hug from the inside out, and I’ll keep making it again and again.
Print
Strawberry Shortcake Bliss
- Prep Time: 20 minutes
- Cook Time: 12–15 minutes
- Total Time: 50–55 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Strawberry Shortcake Bliss is a classic dessert featuring tender homemade shortcakes layered with juicy macerated strawberries and fluffy whipped cream. This easy strawberry shortcake recipe is light, fresh, and irresistibly delicious—perfect for spring and summer gatherings or when you’re craving a fruity treat with nostalgic charm.
Ingredients
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 2 tbsp granulated sugar
- ½ tsp salt
- ½ cup unsalted butter, cold and cubed
- ¾ cup heavy cream (for shortcake dough)
- For the strawberry filling:
- 1 lb fresh strawberries, sliced
- 2–3 tbsp granulated sugar (for macerating)
- For the whipped cream:
- 1 cup heavy cream
- 2 tbsp powdered sugar (optional)
- 1 tsp vanilla extract
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, sugar, and salt.
- Cut in the cold butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
- Pour in the heavy cream and mix until dough just comes together.
- Turn dough onto a floured surface, gently pat into a ¾-inch thick rectangle, and cut rounds using a biscuit cutter.
- Place on baking sheet and bake for 12–15 minutes, until golden. Cool on a wire rack.
- Meanwhile, toss strawberries with sugar and let sit for 15–20 minutes to macerate.
- In a chilled bowl, beat heavy cream with powdered sugar and vanilla until soft peaks form.
- To assemble, slice shortcakes in half. Spoon strawberries over the bottom, add whipped cream, and top with the remaining half. Garnish with extra berries and cream, if desired.
Notes
- Add lemon zest to the dough or whipped cream for extra brightness.
- Store-bought biscuits or sponge cake can be used for a shortcut.
- Mix in raspberries or blueberries for a colorful berry blend.
- Stabilize whipped cream with mascarpone or a spoonful of cream cheese if serving later.
- Drizzle with melted chocolate for an indulgent finish.
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