This Strawberry Shortcake Recipe is made with tender homemade biscuits, sweet macerated strawberries, and fluffy whipped cream. Fresh, light, and simple to make from scratch, it’s one of those classic spring and summer desserts everyone loves.
If you prefer a layered cake version instead of this classic biscuit style, try my Strawberry Shortcake Cake, made with soft vanilla cake layers, juicy strawberries, and whipped cream.
Why You’ll Love This Strawberry Shortcake Recipe
- Classic strawberry shortcake made with soft, buttery, tender homemade biscuits
- Sweet macerated strawberries that create a naturally juicy syrup
- Layers of fresh strawberries and fluffy whipped cream
- Light, fresh dessert perfect for spring and summer
- Easy to make from scratch with simple ingredients
- Perfect for strawberry season, picnics, and summer parties
Ingredients for Strawberry Shortcake
To make classic strawberry shortcake, you only need a few simple ingredients:
- Macerated strawberries– Toss sliced strawberries with granulated sugar to sweeten the berries and help them release their juices, creating a syrupy topping for the biscuits.
- All-purpose flour, sugar, salt, and leaveners– A combination of baking powder and baking soda helps the biscuits rise high and creates a light, tender texture.
- Unsalted butter– Cold butter is a must for a flaky texture in this strawberry shortcake recipe
- Buttermilk– Adds tenderness and a classic biscuit flavor. If you don’t have buttermilk, stir 1 tablespoon of lemon juice into 1 cup of whole milk and let it sit for about 10 minutes.
- Whipped cream– Fresh homemade whipped cream is the best choice and takes just a few minutes to make
How to Make Classic Strawberry Shortcake From Scratch
- Prepare the strawberries: Toss the sliced strawberries with sugar and let them sit for 20–30 minutes so they release their juices.
- Make the biscuit dough: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
- Add the buttermilk: Pour in the buttermilk and gently mix just until the dough comes together.
- Shape the biscuits: Turn the dough onto a floured surface, pat it into a thick rectangle, and cut out the biscuits.
- Bake the biscuits: Bake until golden and lightly crisp on the edges.
- Whip the cream: Beat heavy cream with powdered sugar and vanilla until soft peaks form.
- Assemble: Split the biscuits, add strawberries and whipped cream, then top with the other half.
Tips for the Best Strawberry Shortcake
- Use very cold butter – Cold butter is essential for tender, flaky biscuits. If your kitchen is warm, cut the butter into small cubes and chill it in the freezer for about 10 minutes before mixing it into the flour.
- Don’t overwork the dough – Mix the biscuit dough just until it comes together. Overmixing can make the biscuits dense instead of soft and tender.
- Let the strawberries macerate – Tossing the sliced strawberries with sugar and letting them sit for about 20–30 minutes allows them to release their juices and create a naturally sweet syrup.
- Bake the biscuits until lightly golden – The biscuits should be golden on top and slightly crisp on the edges while staying soft inside.
- Assemble just before serving – For the best texture, split the biscuits and add the strawberries and whipped cream right before serving so the biscuits stay tender and not soggy.
How to Store Strawberry Shortcake
Strawberry shortcake is best enjoyed freshly assembled. For the best texture, store the components separately and assemble the dessert just before serving.
Keep the biscuits in an airtight container at room temperature for up to 2 days. Store the macerated strawberries in a covered bowl in the refrigerator for up to 1 day. Whipped cream should also be kept refrigerated and used within 24 hours.
If the shortcakes are already assembled, cover them loosely and refrigerate for a few hours, but keep in mind that the biscuits will gradually soften as they absorb the strawberry juices.
Make Ahead Instructions
Each component of this strawberry shortcake recipe can be prepared ahead of time for easier assembly.
The biscuits can be baked up to 2-3 days in advance and stored tightly covered at room temperature. They can also be frozen for up to 3 months; thaw completely before serving.
The strawberries can be sliced and mixed with sugar up to 1 day ahead and kept covered in the refrigerator.
Homemade whipped cream can also be prepared up to 1 day in advance and stored in the refrigerator. If needed, whisk it briefly before serving to refresh the texture.
For the best texture, assemble the strawberry shortcakes just before serving so the biscuits stay light and tender.
You can also serve strawberry shortcake buffet-style, which works especially well for parties and summer gatherings. Arrange the biscuits, macerated strawberries, and whipped cream in separate bowls and let everyone assemble their own shortcake. It’s a fun and easy option for picnics, barbecues, or 4th of July celebrations.
Frequently Asked Questions About Strawberry Shortcake
Strawberry shortcake is a traditional American dessert made with tender biscuit-style shortcakes layered with sweet strawberries and whipped cream. It is often served as a simple summer dessert. The strawberries are usually macerated with sugar so they release their juices, creating a light, juicy filling that soaks into the biscuits.
Classic strawberry shortcake is made with buttery biscuits layered with strawberries and whipped cream. Strawberry shortcake cake, on the other hand, uses soft cake layers instead of biscuits and is assembled more like a traditional layer cake.
It’s best to prepare the components ahead of time and assemble the shortcakes just before serving. This keeps the biscuits light and prevents them from becoming soggy.
Classic strawberry shortcake uses slightly sweet biscuit-style shortcakes made with butter, flour, and cream or buttermilk. These biscuits are tender and flaky and soak up the strawberry juices beautifully.
Macerating the strawberries with sugar helps them release their juices and creates a naturally sweet syrup that soaks into the biscuits, giving the dessert its signature flavor and texture.
More Strawberry Desserts You’ll Love
- Strawberry Shortcake Cake – a layered cake version made with soft vanilla cake and fresh strawberries
- Strawberry Sponge Cake – light and airy cake filled with fresh strawberries
- Strawberry Jello Cake – easy strawberry dessert with fluffy whipped topping
- No Bake Strawberry Jello Lasagna – creamy layered strawberry dessert with a cookie crust
- Strawberry Cheesecake Chimichangas – crispy tortillas filled with creamy strawberry cheesecake
- Layered No Bake Strawberry Cheesecake – simple no-bake cheesecake with fresh strawberries
Classic Strawberry Shortcake
Prep Time: 30 minutes- Cook Time: 15 minutes
- Total Time: 45 minutes
Yield: 10 strawberry shortcakes 1x
Category: Dessert
Method: Baking
Cuisine: American
Print Recipe
Pin RecipeDescription
Strawberry shortcake recipe with tender homemade biscuits, sweet macerated strawberries and freshly whipped cream. An easy summer dessert made from scratch.
Ingredients
For the Macerated Strawberries:
- 1 1/2 lb. (675 g) fresh strawberries – hulled and sliced
- 1/3 cup (66 g) granulated sugar
For Homemade Whipped Cream:
- 1 1/2 cup (360 ml) heavy whipping cream
- 1/3 cup (40 g) powdered sugar
- 1 teaspoon vanilla extract
For the Biscuits:
- 3 cups (375 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 4 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup (170 g) unsalted butter – cold and cubed
- 1 cup (240 ml) buttermilk – cold
- 1 teaspoon vanilla extract
- 2 tablespoons buttermilk or heavy cream for brushing on top
- granulated sugar for sprinkling on top
Instructions
For the Macerated Strawberries:
- Place sliced strawberries in a large bowl, then sprinkle with sugar, stir, cover, and refrigerate while you make the biscuits (or up to a day).
For the Biscuits:
- Preheat the oven to 410°F (210°C). Line a large baking sheet with parchment paper or a silicone baking mat, and set aside.
- In a large bowl, whisk together dry ingredients: flour, sugar, baking powder, baking soda, and salt.
- In a measuring cup, whisk together buttermilk and vanilla and set aside.
- Add the butter to the dry mixture and cut it with a pastry cutter ( or pulse in a food processor) until coarse crumbs form.
- Pour the buttermilk mixture into the flour mixture. Using a fork or spatula, fold together until a shaggy dough starts to form. Do not overwork the dough.
- Dump the dough out onto a well-floured surface. With generously floured hands, bring the dough together. (Have flour next to you and often flour your hands and work surface) Gently work the dough just until it holds together, then with your well-floured palms, flatten the dough into a 3/4 inch thick rectangle. Fold in half, then turn the dough horizontally. Flatten into a 3/4 inch thick rectangle, again. Repeat the folding. Gently flatten into a ¾ ( or1 inch) thick rectangle. If you want a taller biscuit, press it only to 1 inch tickness. ( This recipe makes 8-9 tall biscuits or 10-11 thinner) Use a floured 2.75-inch ( 7 cm) round cutter to cut out shortcakes. (Pro tip: Press straight down with the cutter, do not twist! If you twist the cutter, you will seal the edge and prevent the biscuit from rising well.) Reroll the scraps to cut more shortcakes.
- Place the biscuits on the baking sheet about 1/2 inch apart. Brush the tops with the buttermilk or heavy cream and sprinkle with sugar, if desired.
- Bake for 18-20 minutes or until the tops are golden brown. Cool completely.
For the Whipped Cream:
- In a large mixing bowl, beat the cream, sugar, and vanilla on medium-high speed until soft-medium peaks form.
How to Assemble the Strawberry Shortcake:
- Slice the biscuits in half and layer with strawberries. Do not drain the liquid from the strawberries. Dollop with whipped cream and top with the other biscuit half. Finish with another dollop of whipped cream and more strawberries. Serve immediately.
Notes
Strawberry shortcake is best enjoyed freshly assembled. For the best texture, store the components separately and assemble the dessert just before serving so the biscuits stay light and tender.
The biscuits can be baked up to 2–3 days in advance and stored in an airtight container at room temperature, or frozen for up to 3 months. The macerated strawberries can be prepared up to 1 day ahead and kept covered in the refrigerator. Homemade whipped cream can also be made a day in advance and stored in the refrigerator; if needed, whisk it briefly before serving to refresh the texture.
If the shortcakes are already assembled, cover them loosely and refrigerate for a few hours, though the biscuits will gradually soften as they absorb the strawberry juices.
For parties or summer gatherings, strawberry shortcake can also be served buffet-style. Arrange the biscuits, macerated strawberries, and whipped cream in separate bowls and let everyone assemble their own shortcake. This works especially well for picnics, barbecues, or 4th of July celebrations.
Nutrition
- Serving Size: 1
- Calories: 395
- Fat: 24
- Carbohydrates: 42
- Protein: 5