How to Make the Perfect Strawberry Shortcake

There’s something undeniably magical about a classic strawberry shortcake—a delightful blend of sweet, juicy berries, fluffy whipped cream, and tender, buttery cake. Whether it’s the highlight of a summer picnic or a comforting treat on a cozy evening, this dessert is as timeless as it is irresistible. Ready to discover what makes it so special? Let’s dive in.

Ingredients

For the strawberries:

• 1 pound fresh strawberries
• 1⁄4 cup granulated sugar

For the biscuits:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1⁄2 teaspoon salt
• 2 tablespoons granulated sugar
• 1⁄2 cup cold unsalted butter
• 2⁄3 cup whole milk
• 1 teaspoon vanilla extract

For the whipped cream:

• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Equipment

• Mixing bowls
• Pastry cutter or fork
• Baking sheet
• Parchment paper
• Measuring cups and spoons
• Knife and cutting board
• Hand mixer or stand mixer
• Cooling rack

Instructions

1. Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper so your biscuits don’t stick and cleanup stays easy.
2. Prepare the strawberries. Wash, hull, and slice the strawberries, then stir them together in a bowl with 1⁄4 cup granulated sugar. Let them sit for at least 30 minutes. This is called macerating, and it coaxes out the juices and makes a lovely natural syrup.
3. Make the biscuit dough. In a large mixing bowl, whisk the flour, baking powder, salt, and sugar together. Add the cold butter in small cubes and cut it into the mixture using your pastry cutter or a fork. You want it to look like coarse, crumbly sand with some pea-sized butter pieces left.
4. Add the wet ingredients. Pour in the milk and vanilla extract. Stir gently just until the dough comes together. If the mixture seems dry, add a small splash more milk—but be careful not to overmix, which would make the biscuits tough.
5. Shape and cut the biscuits. Turn the dough out onto a lightly floured surface. Pat it out into a 1-inch-thick slab. Use a biscuit cutter or the rim of a drinking glass to cut out 6 rounds. Try not to twist the cutter, which can seal the edges and prevent them from rising nicely.
6. Bake the biscuits. Place them on the prepared baking sheet, close together if you like soft sides or spaced apart for a crisper crust. Bake for 15 to 18 minutes or until golden brown on top. Transfer to a cooling rack.
7. Whip the cream. In a chilled mixing bowl, beat the heavy cream with powdered sugar and vanilla extract until soft peaks form. You can do this with a hand mixer, stand mixer, or even whisk by hand if you’re up for an arm workout.
8. Assemble your shortcakes. Slice the warm biscuits in half. Spoon some of the macerated strawberries onto the bottom half, pile on whipped cream, and place the top biscuit half over it. For extra wow, add a little more cream and a few extra strawberries on top.
9. Serve and enjoy. Strawberry shortcake is best enjoyed right away while the biscuits are still a bit warm and the cream is fluffy and cold.

Nutrition per serving

Description

Strawberry shortcake is the quintessential taste of early summer. Imagine layers of sweet, juicy strawberries nestled between fluffy, golden biscuits and topped with a generous dollop of whipped cream. The warm, buttery biscuit soaks up the sweet strawberry syrup like a sponge, creating a harmony of textures from crumbly and light to syrupy and soft—each bite bursting with sun-ripened strawberry flavor and luxurious cream.

This recipe evokes family picnics under the shade of oak trees, lazy Sunday afternoons, and the first warm days of the season. It is as nostalgic as it is delicious, reminding us of simpler times when dessert came from scratch and always brought people together. When those ruby-red berries are in full season, there is no better way to celebrate than with a big plate of strawberry shortcake.

Why You’ll Love This Recipe

This strawberry shortcake recipe strikes a beautiful balance between simplicity and indulgence. The biscuits come together quickly with pantry staples, and the strawberries require only a short rest in sugar to become irresistibly juicy. It is a dessert you can whip up in under an hour, yet it feels special enough for any gathering.

The recipe is also incredibly flexible. Use fresh or homemade whipped cream, add a drizzle of vanilla extract, or swap in other berries in a pinch. It can be made partially in advance and assembled just before serving. Best of all, the ingredients are fresh and familiar, with no artificial flavors—just real strawberries, real cream, and real comfort.

Serving and Storage Tips

Strawberry shortcake is best served immediately after assembly to preserve the texture of the biscuit. However, you can prepare the components ahead of time. Store the sweetened strawberries in an airtight container in the refrigerator for up to 2 days. Whipped cream can be refrigerated for up to 24 hours, ideally stabilized with a bit of powdered sugar.

Biscuits should be stored in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days. Gently reheat biscuits in a warm oven at 300 degrees Fahrenheit for 5 to 10 minutes before serving. Freezing is possible for the biscuits, but not recommended for the strawberries or cream, as they lose texture upon thawing.

Recipe Notes

You can jazz up the biscuit dough with a touch of lemon zest or swap in buttermilk for a slight tang. If your strawberries are extra ripe, you might even reduce the sugar slightly when macerating.

FAQ

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Strawberry Shortcake

Strawberry shortcake is the quintessential early summer dessert featuring layers of sweet, juicy strawberries, fluffy golden biscuits, and whipped cream. Each bite is a harmony of flavors and textures, perfect for gatherings or family picnics.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 18 minutes mins

Total Time 38 minutes mins

Course Dessert

Cuisine American

Servings 6 servings

Calories 370 kcal

Ingredients

  

1x2x3x

• 1 pound fresh strawberries
• 1/4 cup granulated sugar
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 2 tablespoons granulated sugar
• 1/2 cup cold unsalted butter
• 2/3 cup whole milk
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions

 

• Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
• Wash and hull the strawberries. Slice them and place in a bowl with 1/4 cup granulated sugar. Stir to combine and let sit for at least 30 minutes to release juices.
• In a large mixing bowl, combine flour, baking powder, salt, and 2 tablespoons sugar. Whisk gently to blend.
• Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
• Stir in the milk and vanilla extract just until the dough comes together. Do not overmix.
• Turn the dough onto a lightly floured surface and gently pat it into a 1-inch-thick rectangle. Cut out 6 round biscuits using a biscuit cutter or the rim of a glass.
• Place the biscuits on the prepared baking sheet and bake for 15 to 18 minutes, or until golden brown. Transfer to a cooling rack.
• While the biscuits cool, whip the cream with powdered sugar and vanilla extract until soft peaks form.
• To assemble, slice each biscuit in half. Spoon a generous helping of strawberries over the bottom half. Top with whipped cream and then the other biscuit half. Add more berries and whipped cream on top if desired.
• Serve immediately and enjoy.

Nutrition

Calories: 370kcalCarbohydrates: 42gProtein: 5gFat: 21gSodium: 310mgFiber: 2gSugar: 17g

Keyword strawberry shortcake, summer dessert, easy berry dessert, classic American dessert

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