Strawberry Shortcake
If there’s one dessert that screams summer, it’s strawberry shortcake. Flaky, buttery biscuits topped with fresh, sweet strawberries and whipped cream — it’s the perfect combo of light and indulgent. Plus, it’s so easy to make, you’ll be reaching for this recipe over and over.
What You’ll Need
Quick Info
- Prep Time: 25 minutes
- Cook Time: 12–15 minutes
- Total Time: ~45 minutes (includes macerating the berries)
- Serves: 4–6
For the Strawberries:
- 4 cups fresh strawberries (hulled and sliced)
- 3 tbsp sugar (or more, depending on how sweet your strawberries are)
- 1 tsp lemon juice (optional, but brightens everything up)
For the Biscuits:
- 2 cups all-purpose flour
- 2½ tsp baking powder
- ¼ cup sugar
- ¼ tsp salt
- ½ cup cold unsalted butter (cut into cubes)
- ¾ cup cold buttermilk (or whole milk, if that’s what you have)
For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar (to taste)
- 1 tsp vanilla extract
How to Make It
1. Prepare the Strawberries:
Start by slicing your strawberries. Toss them in a bowl with the sugar and lemon juice (if using). Let them sit for about 30 minutes so they release their juices and get all syrupy and sweet. The longer they sit, the better the flavor. But, if you’re in a rush, 15 minutes is fine.
2. Make the Biscuits:
Preheat your oven to 425°F (220°C). In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. Add the cold butter and use a pastry cutter or your hands to work the butter into the flour until it looks like coarse crumbs (think peas-sized bits). You can also pulse it in a food processor for a quicker job.
Next, pour in the cold buttermilk and stir gently with a spoon until just combined. Don’t overmix! The dough will be a little shaggy, and that’s exactly what you want for those flaky layers.
Turn the dough out onto a floured surface and gently pat it into a 1-inch thick rectangle. Fold the dough over itself a few times, then press it down again. This creates those beautiful flaky layers.
Cut the dough into circles using a biscuit cutter (about 2½ inches). Place the biscuits on a parchment-lined baking sheet, making sure they’re close together — this helps them rise high and stay soft in the middle.
Bake for 12-15 minutes, or until golden brown on top. Once they’re done, let them cool slightly.
3. Whip the Cream:
While your biscuits are baking, make the whipped cream. In a chilled bowl, beat the heavy cream with an electric mixer until soft peaks form. Add the powdered sugar and vanilla extract, then continue to whip until you get stiff peaks. Don’t overbeat it though, or you’ll have butter.
Tips & Tricks for Perfect Strawberry Shortcake
- Cold butter and milk are the key to flaky biscuits, so don’t let them warm up before you mix. If you’re feeling fancy, you can even chill your flour.
- Buttermilk is ideal for biscuits, but if you don’t have any, regular milk will work fine. You could also use half-and-half for a richer flavor.
- Fresh strawberries are non-negotiable. If you can, get ripe, in-season berries. They make all the difference. If they’re a bit tart, the sugar will help balance them out.
- Make-ahead option: You can prep the biscuits a day in advance. Just store them in an airtight container at room temperature. The strawberries can sit in the fridge, and the whipped cream can be made a few hours ahead as well.
- For a twist: Try adding a few drops of almond extract to the whipped cream for a slightly nutty flavor or stir in a little lemon zest into the biscuit dough for a citrusy kick.
FAQs You Might Be Thinking About
Q: Can I make this gluten-free?
Yes! You can swap the all-purpose flour for a 1:1 gluten-free flour blend. Make sure to use a blend that’s good for baking to get that nice biscuit texture.
Q: Can I use frozen strawberries?
You can, but fresh strawberries are way better for this recipe. Frozen ones tend to release too much water and can turn mushy. If you have to use frozen, let them thaw first and drain any excess liquid.
Q: Do I need a biscuit cutter?
Nope! If you don’t have a biscuit cutter, just use a drinking glass or any round object with a sharp edge to cut out the biscuits. You’ll still get nice, fluffy biscuits.
Q: What if my biscuits are too hard?
If your biscuits turn out tough, you probably overworked the dough. Be gentle and don’t knead it too much — that’s the trick to keeping them soft and tender.
Q: Can I prep this the night before?
Yep! You can prep the strawberries and whip the cream the night before. The biscuits are best baked fresh, but you can make the dough ahead and store it in the fridge for up to a day before baking.
There you go! A simple, delicious strawberry shortcake that tastes like sunshine in dessert form. Whether you’re making it for a summer picnic, a holiday, or just because, this one’s sure to please. Enjoy!
Strawberry Shortcake
Ingredients
- For the Strawberries:
- 4 cups fresh strawberries hulled + sliced
- 3 tbsp sugar more if berries are tart
- 1 tsp lemon juice optional but brightens things up
- For the Biscuits:
- 2 cups all-purpose flour
- 2½ tsp baking powder
- ¼ cup sugar
- ¼ tsp salt
- ½ cup cold unsalted butter cubed
- ¾ cup cold buttermilk or whole milk
- For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar adjust to taste
- 1 tsp vanilla extract
Instructions
- Sweeten the Berries
- Toss sliced strawberries with sugar (and lemon juice if using). Let them sit for at least 15–30 minutes until juicy and syrupy.
- Make the Biscuits
- Preheat oven to 425°F (220°C).
- In a bowl, whisk flour, baking powder, sugar, and salt.
- Cut in the cold butter with a pastry cutter or fingers until the mix looks crumbly.
- Stir in cold buttermilk until just combined (don’t overmix!).
- On a floured surface, gently pat and fold dough, then flatten to 1-inch thick.
- Cut out biscuits with a 2½-inch cutter and place close together on a parchment-lined baking sheet.
- Bake 12–15 mins until golden. Cool slightly before assembling.
- Whip the Cream
- In a chilled bowl, whip cream to soft peaks. Add powdered sugar and vanilla. Beat until stiff peaks form. Don’t overwhip.
- Assemble the Magic
- Slice biscuits in half. Spoon on strawberries (with their juices) and a big dollop of whipped cream. Top with the biscuit lid and maybe one more berry for the glam shot.
Notes
- Cold ingredients = flaky biscuits. Keep your butter and milk chilled. Bonus points for chilling the flour.
- Buttermilk wins. If you don’t have it, milk works fine, or add 1 tsp lemon juice to milk and let it sit 5 minutes.
- Fresh berries only. Frozen can work in a pinch, but fresh strawberries give the best texture and flavor.
- Prep ahead: Make biscuits, berries, and whipped cream separately in advance, then assemble when ready.
- Flavor twist? Try almond extract in the cream or lemon zest in the biscuits.
