Strawberry Shortcake Bake

Name: Strawberry Shortcake Bake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1/2 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, cold and cubed; 1 cup buttermilk; 1 teaspoon vanilla extract; 4 cups fresh strawberries, hulled and sliced; 1/4 cup granulated sugar; Whipped cream

Highlighted under: Sweet Treat Creations

I have always loved the combination of fluffy biscuits and sweet strawberries, and this Strawberry Shortcake Bake captures that love perfectly. The ease of baking everything in one pan makes it ideal for gatherings, with layers of tender cake infused with vanilla and fresh strawberries. As it bakes, the aroma fills my kitchen with a delightful scent that draws everyone in. I can’t resist serving it warm, topped with a dollop of whipped cream for that classic finish. It's truly a treat that never fails to impress my family and friends.

Created by

Olivia

Last updated on 2026-02-05T18:21:28.030Z

When I first tried making a strawberry shortcake, I thought it would be complicated. However, this baked version changed my perspective entirely. Instead of constructing individual cakes, I learned that baking everything in one dish not only saves time but also allows the flavors to meld together beautifully. Each bite is a harmonious blend of soft cake and juicy berries.

The key tip I discovered is to use fresh strawberries in this recipe; frozen ones can lead to a soggy texture. By tossing them with sugar before baking, I achieve a delightful syrup that complements the cake perfectly. It's now my go-to dessert!

Why You'll Love This Recipe
Fluffy homemade biscuits bursting with fresh strawberries
Easy one-pan preparation for minimal cleanup
Deliciously sweet with a hint of vanilla in every bite

Understanding the Ingredients

The heart of this Strawberry Shortcake Bake lies in the ingredients, particularly the biscuits. Using cold, unsalted butter is crucial because it helps create a flaky texture that contrasts beautifully with the soft cake. When cubing the butter, make sure to keep it chilled until you mix it with the dry ingredients. This keeps the butter from melting before baking, ensuring those delightful layers in the final product.

Fresh strawberries are another star component of this dish. They should be ripe and fragrant, providing not just sweetness but also moisture that infuses the batter as it bakes. For the best results, choose strawberries that are firm and bright, avoiding any that are overly soft. You can substitute with other berries like blueberries or raspberries if strawberries are out of season, but be mindful that they may alter the baking time slightly.

Baking Tips for Success

Achieving that perfect golden top is about monitoring your bake towards the end. Start checking for doneness around 25 minutes; look for a golden color around the edges and a toothpick inserted in the center should come out clean or with a few moist crumbs. If your bake seems to brown too quickly, you can loosely cover it with foil to prevent burning while allowing it to bake through.

One of my favorite aspects of this recipe is its versatility. For a richer flavor, consider adding a teaspoon of almond extract or citrus zest to the batter. If you want to cut down on sugar, you can reduce the amount used for the strawberries or opt for a sugar substitute. Keep in mind that the baking chemistry may vary slightly, so always taste and adjust accordingly.

Ingredients

Gather these ingredients before you start:

For the Shortcake

2 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
1 cup buttermilk
1 teaspoon vanilla extract

For the Strawberries

4 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar

For Serving

Whipped cream

Ensure all your ingredients are fresh for the best flavor!

Instructions

Follow these steps to make your Strawberry Shortcake Bake:

Prepare the Strawberries

In a mixing bowl, combine the sliced strawberries and 1/4 cup of sugar. Toss well and let them sit for about 15 minutes to create a delicious syrup.

Make the Shortcake Batter

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the cold butter and mix until crumbly. Stir in the buttermilk and vanilla until just combined.

Combine and Bake

Spread half of the batter into the bottom of a greased baking dish. Layer the strawberries over the batter, then dollop the remaining batter on top. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes until golden.

Serve

Let the bake cool slightly before cutting into squares. Serve warm, topped with whipped cream.

Enjoy your warm, homemade strawberry treat!

Pro Tips

For an extra burst of flavor, add a little lemon zest to the strawberry mixture. You can also experiment with different berries for a mixed berry version of this bake.

Making Ahead and Storing

This Strawberry Shortcake Bake can be prepared in advance, making it perfect for busy schedules. You can prepare the batter and strawberries a few hours ahead. Just keep the strawberries covered in the refrigerator to maintain their freshness. When ready to bake, layer them as instructed and enjoy a fresh, warm dessert without the last-minute rush.

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, you can microwave individual pieces for about 15-20 seconds. However, for the best texture, consider reheating in the oven at 350°F (175°C) for about 10 minutes to regain that freshly baked warmth.

Serving Suggestions

While whipped cream is the classic topping for this Shortcake Bake, you can elevate your dessert by incorporating a drizzle of chocolate sauce or a sprinkle of nuts for added texture. Fresh mint leaves can also add a delightful visual touch and a refreshing flavor pairing as a garnish.

For an adult twist, consider infusing your whipped cream with liqueurs like Amaretto or Frangelico. It adds an aromatic dimension that beautifully complements the sweetness of the strawberries and richness of the buttermilk biscuits, making the dessert an unexpected hit during dinner parties.

Questions About Recipes

→ Can I use frozen strawberries?

It's best to use fresh strawberries for the best texture and flavor, but if using frozen, thaw them and drain excess liquid before mixing.

→ How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave before serving.

→ Can I make this ahead of time?

Yes! You can prepare the batter and strawberries in advance, refrigerate them, and bake just before serving.

→ What can I substitute for buttermilk?

You can substitute buttermilk with a mixture of milk and vinegar or lemon juice. Just add 1 tablespoon of vinegar or lemon juice to a cup of milk and let it sit for 5 minutes.