Name: Strawberry Shortcake
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 1½ lbs fresh strawberries (hulled and sliced); ¼ cup granulated sugar; 1 teaspoon lemon juice (optional); 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; 1 cup heavy whipping cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract

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It was my grandmother who first taught me that strawberry shortcake isn’t just a dessert—it’s a ritual. Every May, as soon as the berries turned red in our backyard patch, she’d pull out her wide, shallow mixing bowl—the one with the worn blue rim—and start measuring flour with her hands. Not cups, hands. She’d talk while she worked, about the spring rain, about her neighbors, about how strawberries were sweeter before everyone started rushing them into supermarkets. I didn’t know it then, but those moments—watching her fold butter into flour with quiet care, waiting for the biscuits to rise in the oven while the fruit macerated in sugar—those were the beginnings of how I learned to love baking. To this day, when strawberries are at their best, this is the first recipe I reach for. Not a sponge cake, not store-bought pound cake, not anything fussy. Just tender biscuits, juicy berries, and softly whipped cream. Simple. Humble. Utterly perfect.

Table of Contents

Why You’ll Love This Recipe:

Made with fresh, seasonal ingredients
Not overly sweet—just naturally delicious
Buttery, tender biscuits made from scratch
No fancy equipment needed
A nostalgic dessert that never goes out of style

Ingredients You’ll Need:

Fresh strawberries: The real stars here. Look for ripe, fragrant berries. If they’re super sweet, you’ll need less sugar. I usually taste one before I start—if it makes you close your eyes, it’s ready.

Granulated sugar: You’ll need some for macerating the strawberries (that’s just a fancy way of saying “let them sit in sugar until syrupy”) and maybe a pinch for the whipped cream and biscuits, depending on your taste.

All-purpose flour: I use unbleached, plain old flour. No need to sift, just spoon and level. This is for the shortcake biscuit—don’t worry, we’re not getting into cake territory.

Baking powder and salt: Fresh baking powder is key—don’t use that old can hiding in the back of your cabinet. The salt balances the sweetness and brings out the flavor.

Cold unsalted butter: The colder, the better. I cube it and pop it in the freezer for five minutes before mixing. This gives you those beautiful flaky layers.

Heavy cream: For both the biscuits and the whipped topping. I’ve tried milk and half-and-half before, and while they work, nothing beats heavy cream for richness.

Vanilla extract: Just a splash in the cream makes all the difference. I once ran out and tried almond extract—not bad at all, but not quite home.

How to Make It (Step-by-Step Instructions):

Start with the strawberries. Slice them—not too thin—and toss them with a couple tablespoons of sugar. Let them sit at room temperature while you prep everything else. This draws out their juices and creates that luscious syrup you’ll want to drizzle over everything. I stir them gently once or twice so every piece gets a little love.

For the biscuits, preheat your oven to 425°F. In a large bowl, whisk together flour, baking powder, a tiny bit of sugar (if you like), and salt. Add your cold butter cubes and use a pastry cutter, fork, or even your fingertips to work the butter into the flour until it looks like coarse crumbs. You don’t want to overdo it—those little bits of butter are what make the biscuit tender and flaky.

Pour in the cream and gently stir with a fork until the dough just comes together. It might look a bit shaggy, and that’s okay. Turn it out onto a floured surface and pat it into a rough rectangle. Fold it over once or twice—this helps build layers—and then gently press it out to about 1-inch thick. Use a biscuit cutter or a glass to cut out rounds, gathering scraps and re-patting as needed.

Place the biscuits on a parchment-lined baking sheet, just barely touching. Brush the tops with a little cream for a golden finish and bake for about 12–15 minutes, or until they’re tall and golden brown.

While the biscuits bake, whip your cream. Cold bowl, cold beaters, heavy cream, and just a touch of sugar and vanilla. I beat it until soft peaks form—pillowy, not stiff.

Once the biscuits are cool enough to handle but still warm (that’s the magic moment), split them open with a fork—not a knife, which can compress them—and layer with strawberries and a generous spoonful of whipped cream. I usually give the top half of the biscuit a light drizzle of berry syrup before placing it back on top like a little hat.

Expert Tips for the Best Results:

The key to great shortcake biscuits is cold butter and a light hand. Overworking the dough makes them tough, so I always stop mixing while it still looks a bit rough and pull it together gently by hand. Don’t skip folding the dough once or twice before cutting—this creates those tender layers. And if your strawberries aren’t as juicy as you hoped, a tiny splash of lemon juice helps coax out more flavor. Also, assemble the shortcakes just before serving so the biscuits don’t get soggy—that contrast of warm biscuit, cool cream, and juicy berries is what makes the dessert sing.

Variations & Substitutions:

When peaches come in season, I swap the berries and make a peach shortcake with cinnamon whipped cream—just as delightful. If you’re dairy-free, I’ve had luck using coconut cream for both the biscuit and the whipped topping. Once, during a camping trip, I didn’t have cream or butter, so I used a mix of canned coconut milk and oil for the biscuits, and it turned out surprisingly good. I’ve also added a splash of bourbon to the strawberries or used brown sugar in the whipped cream for a deeper, caramel-like note. This recipe’s forgiving—let the season or your pantry guide you.

Serving Suggestions:

Strawberry shortcake is best served the moment it’s assembled, preferably on a breezy porch or at the end of a backyard cookout. I’ve served it at birthdays, bridal showers, and weeknight dinners when we just needed something joyful. Sometimes I set out the components and let everyone build their own. It’s fun, a little messy, and always ends with smiles. I love pairing it with iced tea or strong coffee, depending on the hour.

Storage & Reheating Instructions:

Store leftover biscuits in an airtight container at room temperature for a day or two—longer if you toast them before serving again. The strawberries can be kept in the fridge for up to two days, though they get softer over time. The whipped cream is best fresh, but I’ve kept it in the fridge and just re-whipped it quickly by hand if it separates. To reheat biscuits, I wrap them in foil and pop them in a 300°F oven for 10 minutes. They’re never quite as perfect as fresh, but close enough to make you happy.

Recipe FAQs (Answered by Clara):

Can I make the biscuits ahead of time?
Yes, and I often do. Just cool them completely and store them tightly wrapped. Reheat gently before serving for that fresh-baked feel.

Can I freeze the biscuits?
Absolutely. Freeze them unbaked or baked—just adjust baking time if frozen raw. They’re lovely to have on hand for impromptu desserts.

What if my strawberries aren’t sweet enough?
Add a little more sugar and a squeeze of lemon juice to help brighten the flavor. Don’t be afraid to adjust—it’s all about balance.

Can I use store-bought whipped cream?
You can, but homemade really does make a difference here. It takes just a few minutes and adds that soft, fresh texture that pairs so beautifully with the berries.

Strawberry shortcake, to me, is summer captured in a bowl—simple, generous, and best shared. I hope this recipe becomes a favorite in your kitchen, too. Make it your own, enjoy the process, and don’t forget to slow down and savor every bite. If you try it, I’d love to hear how it went—leave a comment, send a note, or just let the crumbs on your plate tell the story.

(Optional) Nutrition Information (per serving, approximate):