The Best Way To Make Strawberry Shortcake Ahead Of Time

A homemade batch of strawberry shortcake is THE sign of the summer. But these fruity babies can get soggy and lose their signature freshness if they sit out for too long. Luckily, you can make each element of your strawberry shortcakes ahead of time and simply assemble them moments before serving to guarantee they have that just-baked flavor and texture.

While you might assume that the base of a strawberry shortcake is made with cake, it's actually more of a biscuit or scone dough, which means it dries out faster than a sponge. Once baked, scones can quickly become crumbly versus delectably short and moreish due to their lower moisture content. However, you can easily make them the day before, allow them to cool, and store them in an airtight container until you're ready to split them open and stuff them with a dollop of cream and a scattering of ruby-red strawberries. If you find that they've already started to dry out, pop them in the microwave for a few seconds to warm and revitalize them (a short blast of around five to 10 seconds should be enough to soften their texture). Alternatively, wrap them in foil and bake them at 300 degrees Fahrenheit for five to 10 minutes. Another super-useful idea is to make a double batch of shortcake dough and freeze some of it before baking. Then you can simply pull them out at a later date and bake them directly from frozen, saving you heaps of time and effort.

If using a basic filling of whipped cream and sliced strawberries, you can prep both elements in advance too. Simply slice your strawberries up to a day before and refrigerate them in a container. Similarly, whip your cream a few hours before serving and chill (take care to decant it gently into a container so you don't knock out all the precious air you've whipped into it). You can also scatter sugar over your peak-season strawberries and allow them to macerate in the fridge until they release their natural juices. When you're ready to assemble your shortcakes, simply drain away the liquid from the fruit, which will prevent your biscuit base from getting soggy. You could also opt to mash the softened fruit, if preferred, creating a fresh preserve that can be spooned directly on the whipped cream-topped biscuits.

Giving extra attention to the final presentation will help you create an Insta-worthy dessert. When assembling your shortcakes, take the time to pipe a whipped cream rosette on top and garnish with more fresh strawberries. For a fancier look, serve your strawberry shortcake like Ina Garten, and put the strawberries and cream in a martini glass with the biscuits perched on the side. After something a little more innovative? Grill your strawberry shortcake to warm it through and lend it a caramelized flavor.