Longhorn Steakhouse Strawberry Cream Shortcake Recipe

This Longhorn Steakhouse Strawberry Cream Shortcake Recipe is one of the best desserts I’ve ever made at home.

It’s soft, sweet, and full of fresh strawberry flavor in every bite. The cake is light and fluffy, with creamy whipped topping and juicy strawberries layered in between.

I love how simple it is to make, and it always tastes like something you’d get at a fancy restaurant. The mix of sweet cream and ripe strawberries makes each bite refreshing and delicious.

Difference Between Strawberry Cream Cake and Shortcake

Strawberry cream cake is like a dressed-up treat with its fluffy cake and smooth frosting—perfect for big celebrations. Strawberry shortcake, though, is my easy, homey favorite with its buttery biscuit and fresh whipped cream. Both are yummy, but they bring different vibes to the table!

1. Base: Strawberry cream cake has a soft, spongy cake layer, while strawberry shortcake uses a flaky, biscuit-like shortcake.
2. Texture: The cream cake is light and airy; shortcake is crumbly and rich.
3. Cream: Cream cake often has frosting or whipped cream spread all over, but shortcake piles whipped cream between layers.
4. Prep: Cream cake takes more steps to bake and frost; shortcake is quicker and simpler.
5. Vibe: Cream cake feels like a fancy party dessert, while shortcake is cozy and casual.

Longhorn Steakhouse Strawberry Cream Shortcake Ingredients

For the Shortcake:

• 4 cups all-purpose flour – The base of the shortcake, giving it a soft and fluffy texture.
• 1/4 cup granulated sugar – Adds just the right amount of sweetness.
• 1 tablespoon baking powder – Helps the shortcake rise and stay light.
• 1/2 teaspoon baking soda – Works with the baking powder to create a perfect texture.
• 1 teaspoon salt – Enhances the flavors and balances the sweetness.
• 1 cup cold unsalted butter (cut into cubes) – Makes the shortcake rich, flaky, and delicious.
• 1 large cold egg – Adds richness and structure to the dough.
• 1 teaspoon vanilla extract – Brings a warm, sweet flavor.
• 1 1/4 cups cold buttermilk – Keeps the shortcake soft and moist.
• 2 tablespoons cold heavy cream – Brushed on top for a golden, shiny finish.

For the Strawberry Filling:

• 1 1/2 pounds fresh strawberries (sliced) – The star of the dessert, bringing a juicy, sweet flavor.
• 1/3 cup granulated sugar – Draws out the strawberries’ natural juices for extra sweetness.

For the Whipped Cream:

• 2 cups cold heavy cream – Whips up into a light, fluffy topping.
• 1/4 cup granulated sugar – Adds a touch of sweetness.
• 1 teaspoon vanilla extract – Enhances the flavor and pairs perfectly with the strawberries.

Strawberry Shortcake Substitutions & Variations

1. Flour: Use cake flour instead of all-purpose flour for a softer texture.
2. Butter: If only salted butter is available, use it but skip adding extra salt. The taste will still be great without making the shortcake too salty.
3. Buttermilk: No buttermilk? Mix 1 tablespoon of lemon juice with 1 ¼ cups of milk. Let it sit for 5 minutes, and it works just like buttermilk.
4. Sugar: Brown sugar can replace white sugar for a deeper, richer taste. Use the same amount, and it will add a hint of caramel flavor to the dessert.
5. Cream: No heavy cream? Store-bought whipped topping works well as a quick and tasty alternative. It still gives the shortcake a light and creamy texture.

Kitchen Appliances Needed

• Oven – Bakes the shortcakes at 425°F until golden and fluffy.
• Large mixing bowl – For mixing flour and butter easily.
• Medium bowl or measuring cup – Holds wet ingredients like egg and buttermilk.
• Whisk – Mixes dry and wet ingredients quickly and smoothly.
• Pastry cutter or hands – Cuts butter into flour for the perfect texture.
• Spatula or fork – Helps stir the dough gently to keep it light.
• 3-inch round cutter – Shapes the shortcakes; a glass works too.
• Baking sheet – Holds the shortcakes while they bake.
• Knife – Slices strawberries neatly and easily.
• Mixer or whisk – Whips the cream until light and fluffy.
• Brush – Spreads cream on top of shortcakes before baking.

How to Make Longhorn Strawberry Shortcake

Step 1 | Preheat the Oven

Preheat the oven to 425°F.

Step 2 | Mix the Dry Ingredients

In a large bowl, whisk together 4 cups of flour, ¼ cup of sugar, 1 tablespoon of baking powder, ½ teaspoon of baking soda, and 1 teaspoon of salt.

Step 3 | Cut in the Butter

Cut 1 cup of cold butter into small cubes. Add the butter to the flour mixture and use your hands or a pastry blender to mix until the texture looks like small peas.

Step 4 | Prepare the Wet Ingredients

In a medium bowl, whisk together 1 cold egg and 1 teaspoon of vanilla extract. Add 1 ¼ cups of cold buttermilk and mix until smooth. Place the mixture in the fridge to keep it cold.

Step 5 | Make the Dough

Slowly pour the wet mixture into the dry ingredients. Gently stir with a fork or spatula until the dough is slightly clumpy. Do not overmix to keep the shortcakes soft.

Step 6 | Shape the Dough

Lightly flour a clean surface and turn the dough onto it. Gently press the dough together and pat it into a 1-inch thick circle.

Step 7 | Cut the Shortcakes

Use a 3-inch round cutter (or a glass) to cut out shortcakes. Press straight down without twisting. Gather the scraps and repeat until all the dough is used.

Step 8 | Prepare for Baking

Place the shortcakes on a baking sheet, leaving about 1 inch of space between them.

Brush the tops with 2 tablespoons of cold heavy cream. Sprinkle with a little sugar if desired for extra crunch.

Step 9 | Bake the Shortcakes

Bake for 15 minutes or until golden brown. Let them cool slightly on the baking sheet.

Step 10 | Prepare the Strawberries

Slice 1 ½ pounds of strawberries into quarter-inch pieces. In a bowl, mix the strawberries with ⅓ cup of sugar and stir well. Cover and refrigerate until ready to use.

Step 11 | Whip the Cream

In a large bowl, beat 2 cups of cold heavy cream, ¼ cup of sugar, and 1 teaspoon of vanilla extract with a mixer until soft peaks form. Do not overbeat.

Step 12 | Assemble the Shortcakes

Slice a shortcake in half. Spoon a generous amount of whipped cream on the bottom half, then add a layer of strawberries.

Step 13 | Serve and Enjoy

Place the top half back on and add more whipped cream and strawberries on top. Enjoy your homemade Longhorn Steakhouse Strawberry Cream Shortcake!

Tips for the Best Strawberry Shortcake

• Don’t mix the dough too much. Just enough keeps it soft and light, not tough.
• Pick fresh strawberries, not frozen. They taste better and have more juice for yumminess.
• Make the dough 1 inch thick. Thick dough helps shortcakes rise big and look awesome.
• Brush cream on top before baking. It turns the shortcakes golden and pretty on top.

Best Way to Serve Steakhouse Strawberry Shortcake

1. Fresh from the oven: Serve the shortcake warm, right after baking. The soft cake with cold whipped cream on top tastes really amazing.
2. Chilled shortcake: You can also chill the shortcake in the fridge. It’s a great choice if you make it ahead of time. Cold shortcake still tastes fresh and is super easy to serve.
3. Topped with mint leaves: Add a few fresh mint leaves on top before serving. It makes the dessert look pretty and adds a fresh, light taste.
4. With a scoop of vanilla ice cream: Want to make it extra special? Add one scoop of vanilla ice cream beside the shortcake. It makes the dessert richer, creamier, and perfect for warm summer days or parties.
5. Drizzle of chocolate or caramel syrup: Even though it’s not the usual way, adding chocolate or caramel syrup can make the dessert even better. A sweet drizzle on top gives extra flavor and looks really fancy too.

How to Store Strawberry Shortcake

1. Shortcakes: Place the shortcakes in an airtight container. Keep them on the counter for up to 2 days, or store them in the fridge for up to 5 days.
2. Strawberries: Put the sliced strawberries in a covered bowl and keep them in the refrigerator. They will stay fresh for 1 to 2 days before getting too soft.
3. Whipped Cream: Store whipped cream in a sealed container in the fridge. It will stay fluffy for about 2 days before it starts to lose its texture.
4. Helpful Tip: Keep the shortcakes, strawberries, and whipped cream in separate containers. This stops everything from getting soggy. When ready to eat, just put everything together and enjoy!

Longhorn Steakhouse Strawberry Cream Shortcake Recipe FAQs

1. Why is my shortcake dough too wet and sticky?

Sticky dough usually means too much water or warm butter. Add a little flour, one spoon at a time, and use cold ingredients to make it easier to handle.

2. Can I make this recipe ahead of time for a party?

Yes! Bake shortcakes the day before. Chill the strawberries and whip the cream last. Keep everything separate and put it all together right before serving for best taste.

3. My shortcakes didn’t rise much. What went wrong?

Flat shortcakes may mean old baking powder or warm butter. Don’t press the dough too thin or mix too much. Cold butter and thick dough help them rise.

4. How do I know when my whipped cream is ready?

Stop when the cream forms stiff peaks but still looks shiny. If it looks rough or chunky, you whipped too long. It’s better to stop a little early.

5. Can I use frozen strawberries for this recipe?

Yes! Thaw them first, drain the extra juice, and mix with sugar. They’ll be softer than fresh ones. If possible, save a few fresh ones for the top.

6. My strawberries aren’t very sweet. How can I fix them?

Add more sugar, a splash of lemon juice, and a little vanilla. Let them sit longer in the fridge to bring out more juice and flavor from the berries.

7. Can I add other fruits to this recipe?

Yes! Use peaches, berries, or mix them. Softer fruits like raspberries need less time to sit. Firmer ones like peaches need more time. Mix and match for fun flavors!