Classic Strawberry Shortcake
I learned to make strawberry shortcake the way my grandmother did — simple, seasonal, and impossible to resist. This version pairs macerated strawberries with flaky homemade biscuits and pillowy whipped cream. It’s perfect for warm-weather dinners, weekend brunches, or any time you want a dessert that’s both nostalgic and quick to pull together. If you enjoy old-fashioned desserts, you might also like this Amish white bread recipe as a companion for a cozy gathering.
Why you’ll love this dish
This classic strawberry shortcake is summery, unfussy, and relies on a few quality ingredients for big flavor. The sweet, syrupy strawberries contrast with buttery biscuits and light whipped cream. It’s a dessert that feels homemade and special without hours of work.
"Light biscuits, bright berries, and whipped cream — the perfect summer finale. Everyone asks for seconds."
It’s great for family brunches, potlucks, and last-minute dinner guests. The components are forgiving, which makes the recipe approachable for cooks of all skill levels. It also scales easily for a crowd.
The cooking process explained
At a glance, the recipe breaks down into four tasks: macerate the strawberries, make and bake the biscuits, whip the cream, and assemble. The strawberries need 30 minutes to release their juices. The biscuits are a quick dough you should handle lightly so they stay flaky. Whip the cream to soft peaks and assemble just before serving so the biscuits stay tender and the cream doesn’t weep.
What you’ll need
- 2 cups fresh strawberries, hulled and sliced (ripe but firm berries work best)
- 1/4 cup granulated sugar (for macerating strawberries)
- 2 cups heavy cream
- 1/4 cup powdered sugar (for whipped cream)
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar (for biscuits)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed (keep very cold for flaky biscuits)
- 1/2 cup milk
Notes and substitutions:
- Use buttermilk (1/2 cup) instead of milk for tangier biscuits.
- For a lower-sugar option, reduce the macerating sugar to 2 tablespoons; berries will be less syrupy.
- To turn it into a shortcake with cake layers, use a simple sponge cake or pound cake instead.
For a summer pie alternative to serve alongside, consider a classic cherry pie for variety.
Step-by-step instructions
- Combine strawberries and 1/4 cup sugar in a bowl. Toss to coat evenly. Let sit for 30 minutes at room temperature so the berries release their juices. Stir once midway.
- Preheat oven to 425°F (220°C). Line or lightly grease a baking sheet.
- In a large bowl, whisk together flour, 1/2 cup sugar, baking powder, and salt.
- Cut the cold, cubed butter into the dry ingredients until the mixture looks like coarse crumbs with pea-sized bits of butter remaining. A pastry cutter or two forks work well.
- Add the milk. Stir gently until the dough just comes together. Do not overwork.
- Turn the dough onto a lightly floured surface. Pat into a 1-inch-thick circle. Use a biscuit cutter to cut rounds and place them on the prepared sheet. Press scraps together and re-cut.
- Bake for 12–15 minutes, until biscuits are golden on top and sound hollow when tapped. Remove and cool briefly on a wire rack.
- Meanwhile, whip the heavy cream with powdered sugar and vanilla. Start slow, then increase speed. Stop at soft peaks — the cream should hold but still be silky.
- To assemble, slice the biscuits in half. Spoon strawberries and their syrup over the bottom half. Dollop or pipe whipped cream on top. Crown with the biscuit top and serve immediately.
While the biscuits bake, you can start a main course like a quick classic chicken pot pie pasta to serve with your shortcakes for a full meal.
Best ways to enjoy it
Serve shortcakes right after assembling. The contrast of warm or room-temperature biscuits with cool whipped cream and juicy berries is part of the charm. Pair with:
- A simple green salad for a light summer supper.
- Iced tea, sparkling wine, or a chilled rosé for an adult gathering.
- Vanilla ice cream for a decadently double-dessert experience.
For a balanced summer menu, serve alongside savory classics like green bean casserole and roasted mains. This shortcake is sweet but not heavy, so it pairs well with richer sides.
How to store & freeze
Shortcakes are best eaten the day they’re made. Storage tips:
- Assembled: Refrigerate and eat within 24 hours. Biscuits will soften as they sit.
- Biscuits only: Wrap cooled biscuits tightly and store in the refrigerator for up to 3 days, or freeze up to 2 months. Reheat at 350°F (175°C) for 8–10 minutes from thawed.
- Strawberries: Store macerated berries in a covered container in the fridge for 2–3 days. Don’t leave at room temperature longer than 2 hours.
- Whipped cream: Store in the refrigerator and use within 24 hours. Whisk briefly to refresh if it separates.
When freezing, freeze biscuits flat on a tray until solid, then stack with parchment between layers in a freezer bag. Thaw in the fridge overnight and reheat.
Helpful cooking tips
- Keep butter cold: Cold butter creates steam and flaky layers in biscuits. Chill the mixing bowl if your kitchen is warm.
- Don’t overmix: Mix biscuit dough until it just holds together to avoid dense results.
- Soft peaks for cream: Stop whipping when peaks bend over slightly. Over-whipped cream becomes grainy.
- Cut biscuits without twisting the cutter; twist can seal the edges and prevent rising.
- If strawberries are underripe, toss with a tablespoon or two of lemon juice to brighten flavor.
For more savory biscuit ideas to serve with meals, try this classic stuffed peppers recipe for inspiration on combining biscuits with hearty mains.
Different ways to try it
- Lemon- zested berries: Add 1 teaspoon lemon zest to macerated berries for brightness.
- Shortcake with cake: Replace biscuits with slices of angel food or pound cake for a lighter or more structured dessert.
- Gluten-free: Substitute a 1:1 gluten-free flour blend and add 1/4 teaspoon xanthan gum if your blend lacks it.
- Vegan: Use coconut cream whipped with powdered sugar and a vegan butter or coconut-oil-based biscuit recipe.
- Mixed berries: Use a combination of strawberries, blueberries, and raspberries for color and complexity.
Helpful answers
Q: How long does this take from start to finish?
A: Active hands-on time is about 25–30 minutes (making dough, whipping cream, prepping berries). With the 30 minutes to macerate and baking time, plan for about 70–80 minutes total.
Q: Can I macerate berries overnight?
A: Yes. Macerating overnight in the fridge intensifies flavor and keeps the berries stable. Bring to room temperature before assembling for best texture.
Q: Can I make the biscuits ahead?
A: Yes. Bake and cool biscuits, then store in the fridge up to 3 days or freeze up to 2 months. Reheat before assembling. Do not assemble with whipped cream until ready to serve.
Q: How do I fix runny whipped cream?
A: Chill the bowl and beaters, then re-whip the cream on medium speed until soft peaks form. If it’s over-whipped and grainy, add a tablespoon of fresh cream and whisk gently to smooth.
Q: Can I use pre-made biscuits or shortcakes?
A: Absolutely. Use quality store-bought biscuits or sponge cake for a quicker version. For a homemade feel with less fuss, warm them before assembling.
Q: Are there food safety concerns with the cream?
A: Use pasteurized heavy cream and keep whipped cream refrigerated. Discard any whipped cream left out longer than 2 hours.
Strawberry Shortcake
Ingredients
Method
- Combine strawberries and 1/4 cup sugar in a bowl. Toss to coat evenly. Let sit for 30 minutes at room temperature so the berries release their juices. Stir once midway.
- Preheat oven to 425°F (220°C). Line or lightly grease a baking sheet.
- In a large bowl, whisk together flour, 1/2 cup sugar, baking powder, and salt.
- Cut the cold, cubed butter into the dry ingredients until the mixture looks like coarse crumbs with pea-sized bits of butter remaining.
- Add the milk and stir gently until the dough just comes together. Do not overwork.
- Turn the dough onto a lightly floured surface, pat into a 1-inch-thick circle, and use a biscuit cutter to cut rounds. Place them on the prepared sheet.
- Bake for 12–15 minutes, until biscuits are golden on top and sound hollow when tapped. Remove and cool briefly on a wire rack.
- While the biscuits bake, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
- Slice the biscuits in half. Spoon strawberries and their syrup over the bottom half.
- Dollop or pipe whipped cream on top, crown with the biscuit top, and serve immediately.
