Strawberry Shortcake
Fresh strawberries and heavy cream come together in this vegetarian — 70 minutes, 7 steps, and the kind of result worth repeating. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for oven and whisk. At medium difficulty across 7 steps, it's manageable with a little attention. As written, it's meat-free.
What you'll need
Shopping list (2)
Pantry staples (you likely have these)
Diet: vegetarian — no meat or fish, based on every ingredient listed below.
Contains: Gluten Dairy
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Hull and slice the strawberries, toss them with the 3 tablespoons of macerating sugar in a bowl, and set aside for at least 30 minutes so they release their juices into a light syrup.
- Preheat the oven to 425 F (220 C) and line a baking sheet with parchment paper. Whisk together the flour, granulated sugar, baking powder, and salt in a large bowl.
- Cut the cold butter into small cubes and rub it into the flour mixture with your fingertips until it resembles coarse crumbs, then stir in the milk just until a shaggy dough forms, being careful not to overmix.
- Pat the dough into a rough 1-inch-thick round, cut out four biscuits, and bake for 12 to 15 minutes until risen and golden on top, then transfer to a rack to cool.
- Beat the softened butter for the buttercream until creamy, then gradually add the powdered sugar, vanilla, and heavy cream, whipping until light and fluffy.
- Split each cooled biscuit in half horizontally, spread or pipe buttercream over the bottom halves, and spoon the macerated strawberries with some of their syrup on top.
- Cap with the top halves, add a final dollop of buttercream and a few extra strawberries, and serve while the biscuits are still slightly warm.
You'll use: Oven · Whisk · Baking sheet
Ingredient substitutions
- Butter
- olive oil (¾ the amount) · coconut oil · margarine
- Milk
- any unsweetened plant milk · ½ cup evaporated milk + ½ cup water
- Heavy Cream
- evaporated milk · ½ cup milk + ¼ cup melted butter · full-fat coconut milk
Tips & common questions
How long does Strawberry Shortcake take to make?
About 70 minutes from start to finish — an estimate based on the 7 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (¾ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
Is Strawberry Shortcake vegetarian?
Its ingredients contain no meat, fish or shellfish, so it is suitable for vegetarians. Check any cheese for animal rennet if that matters to you.
Related recipes
Adapted recipe — rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Strawberry Shortcake is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Shortcake slice.jpg by Shisma, CC BY 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure — how we source recipes.