Strawberry Shortcakes are the staple dessert for the summer. Made with large fluffy and buttery biscuits and layered with creamy whipped topping and sweetened strawberries this is a recipe everyone will love and look forward to every summer!
Strawberry shortcake is the ultimate summer dessert that captures the essence of the season in every bite. This easy strawberry shortcake recipe features fluffy, buttery homemade biscuits layered with sweet macerated strawberries and creamy whipped cream. Whether you’re planning a 4th of July celebration, Memorial Day gathering, or casual summer cookout, this strawberry shortcake from scratch is guaranteed to be the star of your dessert table. Learn more about how to macerate strawberries and why it enhances this dessert.
What Makes the Best Strawberry Shortcake Recipe?
The perfect strawberry shortcake recipe combines three essential elements: tender, sugar-crusted biscuits, juicy strawberries in their own syrup, and real whipped cream. Unlike store-bought versions or shortcuts using pound cake, this traditional strawberry shortcake delivers authentic flavors and textures that make summer desserts memorable.
As a seasonal eater, I believe strawberry shortcake is one of those magical dishes that truly makes summer feel complete. While there are variations like strawberry shortcake cake or versions using angel food cake, nothing beats the classic combination of homemade biscuits and fresh strawberries.
Ingredients for Homemade Strawberry Shortcake
For the Shortcake Biscuits:
- 2½ cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter (1 stick), cut into cubes
- 1 large egg
- ⅔ cup heavy cream or buttermilk (plus extra for brushing)
- 1 teaspoon vanilla extract
- Coarse or turbinado sugar (for topping, optional but highly recommended)
For the Strawberry Topping:
- 1 pint fresh strawberries, hulled and sliced
- 1½ tablespoons granulated sugar
- Pinch of salt
For Assembly:
- 8 oz extra creamy whipped topping (or homemade whipped cream)
How to Make Strawberry Shortcake from Scratch
Step 1: Prepare the Strawberries
Start by preparing the macerated strawberries, as they need time to release their natural juices. Cut fresh strawberries into halves or quarters and place them in a bowl. Sprinkle with sugar and add a pinch of salt. The salt helps draw out the strawberry juices, creating a naturally sweet syrup. Let the strawberries sit at room temperature for at least 30 minutes.
Step 2: Make the Shortcake Biscuits
Preheat your oven to 425°F and line a baking sheet with parchment paper. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add cold butter cubes and use a pastry cutter, forks, or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs with some larger butter pieces remaining.
In a separate bowl, whisk together the egg, heavy cream (or buttermilk), and vanilla extract. Pour this mixture into the flour mixture and gently stir with a fork until the dough just comes together. Don’t overmix – the dough should look slightly shaggy.
Step 3: Shape and Bake
Turn the dough onto a lightly floured surface and gently pat it into a rectangle about ¾ to 1 inch thick. Using a sharp knife or bench scraper, cut the dough into 6-8 squares or rectangles, or use a round biscuit cutter for traditional shapes.
Place the shortcakes on the prepared baking sheet, leaving space between each one. Brush the tops with additional heavy cream or buttermilk, then sprinkle generously with coarse or turbinado sugar if using. Bake for 15-18 minutes until the tops are golden brown and the shortcakes sound hollow when tapped.
Step 4: Finish and Assemble
Remove from oven and let cool on a wire rack for at least 10 minutes before splitting. The shortcakes are best served warm or at room temperature.
To serve, split each shortcake in half horizontally. Layer the bottom with macerated strawberries and their syrup, add a generous dollop of whipped cream, then top with the other shortcake half.
Tips for the Perfect Strawberry Shortcake
Use Cold Ingredients: Keep your butter and cream cold for the fluffiest shortcakes. Cold butter creates steam pockets during baking, resulting in tender, layered biscuits.
Don’t Overwork the Dough: Mix just until ingredients come together. The dough should look slightly shaggy – overmixing develops gluten, leading to tough shortcakes.
Cut Clean: Use a sharp knife or biscuit cutter and press straight down without twisting to help the shortcakes rise evenly.
Brush and Sugar: The cream wash and coarse sugar topping create a beautiful golden crust and add extra sweetness.
Macerate the Strawberries: This process draws out natural juices, creating a sweet syrup that soaks into the biscuits for maximum flavor.
Use Fresh Whipped Cream: While store-bought whipped topping works in a pinch, homemade whipped cream made with heavy cream, sugar, and vanilla takes this dessert to the next level.
Variations and Substitutions
Gluten-Free Strawberry Shortcake
Substitute the all-purpose flour with a 1:1 gluten-free flour blend for those with dietary restrictions.
Dairy-Free Options
Use plant-based butter and non-dairy milk alternatives. Coconut whipped cream makes an excellent dairy-free topping.
Berry Variations
Try this recipe with other summer berries like blueberries, raspberries, or mixed berries for variety.
Individual Shortcakes
Make smaller biscuits for individual servings – perfect for parties or portion control.
Storage and Make-Ahead Tips
Biscuits: Store cooled biscuits in airtight containers for up to 2 days. For best results, warm slightly before serving.
Strawberries: Macerated strawberries keep covered in the refrigerator for up to 2 days.
Whipped Cream: Homemade whipped cream is best used immediately but can be stored covered in the refrigerator for up to 24 hours.
Make-Ahead Strategy: Biscuits can be shaped and refrigerated up to 4 hours before baking. Strawberries can be macerated the night before.
Commonly Asked Questions
To make strawberry shortcake from scratch, prepare homemade biscuits using flour, baking powder, cold butter, and buttermilk. Macerate fresh strawberries with sugar to create natural syrup, then layer the split biscuits with strawberries and whipped cream.
Strawberry shortcake uses biscuits as the base and is assembled individually, while strawberry cake is typically a layered cake. Shortcake has a more rustic, casual presentation compared to formal cake layers.
You can prepare components ahead: biscuits stay fresh for 2 days, macerated strawberries keep for 2 days refrigerated, and whipped cream lasts 24 hours. However, assemble just before serving to prevent soggy biscuits.
Yes, baked and cooled biscuits freeze well for up to 3 months. Thaw at room temperature and warm slightly in the oven before serving.
Make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
Similar Recipes
If you like this strawberry shortcake recipe, you will enjoy the ones below:
- Healthy Strawberry Shortcakes
- Deep Fried Strawberry Shortcake
- Peach and Strawberry Shortcake Cake
- Easy Strawberry Shortcake Cake (Made from Scratch!)
Easy Strawberry Shortcake recipe
- Total Time: 40 mins
- Yield: 6-8 1x
Description
Made with large fluffy and buttery biscuits and layered with creamy whipped topping and sweetened strawberries this Strawberry Shortcake ecipe everyone will love and look forward to every summer!
Ingredients
- 2 1/2 c. all-purpose flour
- 1/4 c. granulated sugar
- 1 Tbsp. baking powder
- 1/2 tsp. salt
- 1/2 c. cold unsalted butter (1 stick), cut into cubes
- 1 large egg
- 2/3 c. heavy cream or buttermilk (plus extra for brushing)
- 1 tsp vanilla extract
- Coarse or turbinado sugar (for topping, optional but highly recommended)
- 1 pint of strawberries
- 1 1/2 tbsp. Sugar
- 1/2 tbsp. lemon juice
- Pinch of salt
- 8 oz. Extra Creamy Whipped Topping
Instructions
Prep the strawberries (first — so they get juicy!):
- In a medium bowl, toss sliced strawberries with 1½ tbsp sugar, lemon juice, and a pinch of salt. Let them sit at room temp for at least 30 minutes. The sugar will draw out the juices and make a natural syrupy sauce. Stir occasionally.
Preheat your oven:
- Set to 400°F. Line a baking sheet with parchment paper.
Mix the dry ingredients
- In a large bowl, whisk together flour, granulated sugar, baking powder, and salt.
Cut in the butter
- Add cold butter cubes and work them into the flour using your fingertips or a pastry cutter until the mix looks like coarse crumbs with a few larger butter chunks.
Mix wet ingredients
- In a small bowl, beat the egg. Then stir in the heavy cream (or buttermilk) and vanilla.
Bring it all together:
- Pour wet mixture into the dry ingredients and stir just until the dough comes together. It should be slightly sticky and shaggy.
Shape the dough:
- Turn dough out onto a lightly floured surface. Gently pat into a 1-inch thick rectangle. Fold it in half, then pat it out again. Repeat the fold-and-pat once or twice more for layers.
Cut the biscuits:
- Use a round cutter or glass to cut out 2½–3 inch biscuits. Don’t twist the cutter! Re-roll scraps gently and continue cutting.
Bake:
- Place biscuits on baking sheet, spacing about 1 inch apart. Brush tops with cream or buttermilk and sprinkle with coarse sugar.
- Bake for 15–18 minutes, or until golden brown and tall.
Cool slightly:
- Let biscuits cool for about 10 minutes before assembling.
Notes
- Want to level it up? Add a bit of lemon zest or almond extract to the biscuit dough.
- Make-ahead move: Biscuits can be baked and stored in an airtight container for 1–2 days. Reheat gently before serving.
- Prep Time: 25 mins
- Cook Time: 15 mins
- Category: Dessert
- Method: Bake
- Cuisine: American
THANKS YOU BROWN SUGAR FOR THIS STRAWBERRY SHORTCAKE !
i love this for real,
Moly
Traiteur Paris recently posted…Votre traiteur sur Paris ✍????
You are very welcome Moly!
Super blog