Holiday & Seasonal
Classic Strawberry Shortcake
The ultimate strawberry shortcake with flaky homemade biscuits, juicy macerated strawberries, and billowy whipped cream. A perfect summer dessert in 35 minutes.
Flaky Biscuits, Juicy Berries, and Billowy Cream
This is the strawberry shortcake recipe I have been making for over fifteen years, and it has never let me down. Real homemade biscuits — flaky, buttery, and just barely sweet — are what set this apart from anything made with store-bought sponge rounds. The biscuits come together in minutes, the strawberries need nothing but sugar and time, and the whole dessert is an exercise in simplicity done right.
Baker’s Tips
- Keep the butter ice cold and cut it into the flour until you see pea-sized pieces. Those bits of butter create steam in the hot oven, which is what gives you tall, flaky layers.
- Pat the dough with your hands instead of a rolling pin, and press the biscuit cutter straight down without twisting — twisting seals the edges and prevents rising.
- Whip the cream to soft peaks only. Stiff whipped cream sits on top like frosting, but soft peaks drape over the berries and create that luscious, cloud-like effect.
- Assemble right before serving. If shortcake sits too long, the biscuit absorbs the juices and loses its texture.
Variations
- Mixed Berry Shortcake: Replace half the strawberries with blueberries, raspberries, or blackberries and macerate them all together.
- Peach Shortcake: Swap in ripe sliced peaches macerated with a tablespoon of brown sugar and a squeeze of lemon juice.
- Chocolate Shortcake: Replace two tablespoons of the flour with cocoa powder for a decadent chocolate biscuit base.
For another celebration-worthy dessert, try my classic vanilla cake.
Ingredients
Shortcake Biscuits
Macerated Strawberries
Whipped Cream
Instructions
- 1
Macerate the Strawberries
Toss the sliced strawberries with 1/4 cup sugar in a bowl. Cover and let sit at room temperature for at least 30 minutes (or refrigerate for up to 4 hours). The sugar draws out juices, creating a natural strawberry syrup.
- 2
Mix the Biscuit Dough
Preheat oven to 425°F (220°C). In a large bowl, whisk together flour, sugar, baking powder, and salt. Add the cold cubed butter and cut it in with a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- 3
Add the Wet Ingredients
In a small bowl, whisk together the cold cream, egg, and vanilla. Pour into the flour mixture and stir with a fork until the dough just comes together. Do not overmix — some shaggy bits are fine.
- 4
Shape and Bake
Turn dough onto a lightly floured surface and pat to 3/4-inch (2cm) thickness. Cut into 8 rounds using a 3-inch biscuit cutter. Place on a parchment-lined baking sheet, brush tops with a little cream, and sprinkle with sugar. Bake 13-15 minutes until golden brown.
- 5
Make the Whipped Cream
While biscuits cool, whip the cold heavy cream, powdered sugar, and vanilla with an electric mixer on medium-high speed until soft peaks form, about 2-3 minutes. Do not overwhip.
- 6
Assemble
Split each biscuit in half horizontally. Place the bottom half on a plate, spoon strawberries and their juices over it, add a generous dollop of whipped cream, then place the top biscuit half on top. Add more strawberries and cream on top. Serve immediately.
Nutrition Information
Per serving (serves 8). Values are approximate.
| Calories | 320 calories |
| Total Fat | 17g |
| Saturated Fat | 10g |
| Carbohydrates | 38g |
| Sugar | 19g |
| Protein | 4.5g |
| Sodium | 280mg |
| Fiber | 2g |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Nutritional information is an estimate and may vary.
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Frequently Asked Questions
Can I use frozen strawberries?
Fresh are best for shortcake, but thawed frozen strawberries work in a pinch. They will be softer and release more juice, which some people actually prefer.
Can I make the biscuits ahead of time?
Yes, bake them up to a day ahead and store in an airtight container. Rewarm in a 350°F oven for 5 minutes before assembling. You can also freeze unbaked biscuits for up to a month.
Why are my biscuits flat?
The butter or cream was not cold enough, or the dough was overworked. Keep everything cold and handle the dough as little as possible for tall, flaky layers.
Reader Reviews
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