Strawberry Shortcake

Why You’ll Love This Recipe

I love how this Strawberry Shortcake is both rustic and elegant at the same time. The homemade shortcakes are crumbly and rich, perfectly contrasting the juicy, bright strawberries. It’s easy to prepare and even easier to devour. I can make the components ahead of time, which is a lifesaver for entertaining. Plus, it’s endlessly adaptable—there’s always room to switch things up depending on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Strawberries:

• 1½ lbs fresh strawberries, hulled and sliced

• ¼ cup granulated sugar

• 1 teaspoon lemon juice (optional)

For the Shortcakes (Biscuits):

• 2 cups all-purpose flour

• ¼ cup granulated sugar

• 1 tablespoon baking powder

• ½ teaspoon salt

• ½ cup cold unsalted butter, cubed

• ⅔ cup whole milk, plus extra for brushing

• 1 teaspoon vanilla extract

For the Whipped Cream:

• 1 cup heavy whipping cream

• 2 tablespoons powdered sugar

• 1 teaspoon vanilla extract

Directions

1. Prepare the strawberries: I start by combining the sliced strawberries, granulated sugar, and lemon juice in a bowl. I let them sit for about 15 to 30 minutes so they can release their natural juices.

2. Make the shortcakes: I preheat the oven to 425°F (220°C). In a large bowl, I whisk together the flour, sugar, baking powder, and salt. Then, I cut in the cold butter until the mixture looks like coarse crumbs. I stir in the milk and vanilla just until everything comes together—being careful not to overmix.

3. Shape and bake: On a floured surface, I gently press the dough into a 1-inch thick circle. I use a 2½-inch round cutter to cut out 6 biscuits and place them on a parchment-lined baking sheet. I brush the tops with milk and sometimes sprinkle a little coarse sugar for a sweet crunch. They bake for 12 to 15 minutes, until golden, and I let them cool.

4. Whip the cream: In a chilled bowl, I whip the heavy cream with powdered sugar and vanilla until soft peaks form.

5. Assemble the shortcakes: I slice each biscuit in half and layer with macerated strawberries and a big dollop of whipped cream. Then I top it with the other half of the biscuit and add more strawberries and cream on top if I’m feeling extra indulgent.

Servings and timing

This recipe makes 6 servings. It takes about 20 minutes to prep and 15 minutes to bake, so I have it ready in just 35 minutes total. Each serving is around 400 calories, which makes it just right for a satisfying dessert.

Variations

• I sometimes swap the shortcakes for slices of pound cake or angel food cake when I need a quick fix.

• A bit of lemon zest in the dough gives the biscuits a fresh twist.

• For a touch of elegance, I drizzle chocolate or a balsamic glaze over the finished shortcakes.

• In winter, I use thawed frozen strawberries with a bit of extra sugar to mimic the juicy texture.

• I’ve also made this with other berries—raspberries and blueberries both work beautifully.

Storage/Reheating

I keep leftover biscuits in an airtight container at room temperature for up to 2 days. If I want them warm again, I pop them in a 300°F oven for about 5 minutes. The macerated strawberries and whipped cream are best fresh, but I store them separately in the fridge for up to 1 day. I always re-whip the cream a bit if it’s been sitting too long.

FAQs

What makes strawberry shortcake different from regular cake?

Strawberry shortcake uses a biscuit or scone-like base instead of a soft, fluffy cake. It’s more crumbly and buttery, which pairs perfectly with the juicy strawberries and whipped cream.

Can I make the shortcakes ahead of time?

Yes, I like to make them a day in advance and store them in an airtight container. I reheat them in the oven just before serving so they’re warm and fresh.

How can I prevent the whipped cream from deflating?

I whip the cream to soft peaks and serve it shortly after. For longer hold, I sometimes add a tablespoon of cornstarch or use stabilized whipped cream.

What’s the best way to hull strawberries?

I use a small paring knife or a straw to remove the green tops and the core. It’s quick and keeps the berries intact.

Can I freeze strawberry shortcake?

I don’t recommend freezing assembled shortcakes, but I freeze the unbaked biscuit dough or baked shortcakes just fine. I thaw and reheat them before assembling with fresh berries and cream.

Conclusion

This Strawberry Shortcake is a nostalgic treat I always come back to. It’s easy, beautiful, and tastes like summer in every bite. Whether I serve it at a picnic or just whip it up for dessert on a whim, it never fails to impress. The best part? It’s so simple to make and even easier to fall in love with.