Looking for the best strawberry shortcake recipe? This classic dessert features buttery, flaky homemade biscuits, sweet and juicy macerated strawberries, and rich whipped cream for the ultimate treat. Perfect for summer gatherings, family dinners, or a light dessert, this easy strawberry shortcake recipe is a crowd-pleaser that’s simple to make and full of flavor.

Whether you’re searching for a traditional strawberry shortcake, a recipe with fresh ingredients, or a dessert for holidays and parties, this guide will help you create a timeless favorite. With tips for variations and substitutions, you can customize this recipe to suit any dietary preference or occasion.
Ingredients
Shortcake Biscuits:
- 2 cups all-purpose flour (plus extra for dusting)
- 1 1/2 Tbsp baking powder
- 1 Tbsp granulated sugar
- 1 tsp salt
- 5 Tbsp unsalted butter (cold, diced)
- 1/2 cup heavy whipping cream (cold)
- 1/2 cup milk (cold)
- 1/2 tsp vanilla extract
Macerated Strawberries:
- 1 1/2 lbs strawberries (hulled and sliced)
- 1/4 cup granulated sugar
Whipped Cream:
- 1 cup heavy whipping cream (cold)
- 1 1/2 Tbsp granulated sugar
- 1/2 tsp vanilla extract
Instructions
How to Make the Biscuits:
- Prepare Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. Sift the mixture to combine evenly.
- Incorporate Butter: Add the diced cold butter to the dry ingredients. Using a pastry cutter or food processor, cut the butter into the mixture until it resembles coarse crumbs.
- Combine Wet Ingredients: In a separate bowl, stir together the milk, heavy cream, and vanilla extract. Pour the wet mixture over the flour mixture. Use a wooden spoon to gently fold the ingredients together until a dough forms.
- Shape and Rest: Turn the dough onto a well-floured surface. Pat it into a rectangle, fold it in half, and pat down slightly. Repeat the folding process once more, then cover the dough with a tea towel and let it rest at room temperature (65˚-75˚F) for 30 minutes.
- Preheat and Cut Biscuits: Preheat the oven to 425˚F and line a baking sheet with parchment paper. Gently pat the dough into a 5” x 10” rectangle (about 3/4” thick). Use a floured 2 1/2” round cutter to cut out 8 biscuits, pressing straight down without twisting.
- Bake: Arrange the biscuits on the lined baking sheet, spaced 1/2” apart. Bake at 425˚F for 13-15 minutes or until golden brown. Let the biscuits cool on a rack for 10 minutes before assembling.
Macerate the Strawberries:
- Slice the strawberries and place them in a large bowl. Sprinkle with 1/4 cup of sugar and stir to combine. Cover the bowl and refrigerate until ready to serve.
Make Whipped Cream:
- In a mixing bowl, beat the cold heavy cream, sugar, and vanilla extract on medium-high speed for about 2 minutes, or until medium-soft peaks form.
How to Assemble Strawberry Shortcakes:
- Split a biscuit in half horizontally. Spoon macerated strawberries and some of their juices over the bottom half. Add a generous dollop of whipped cream.
- Place the biscuit top over the whipped cream, and finish with more whipped cream and strawberries. Serve immediately.
Tips
- Keep Ingredients Cold: Ensure the butter, cream, and milk are cold to achieve tender, flaky biscuits.
- Do Not Overwork the Dough: Handle the dough gently to avoid tough biscuits.
- Adjust Sweetness: Taste the macerated strawberries and whipped cream. Add more sugar if you prefer a sweeter dessert.
- Make Ahead: Biscuits can be baked a day in advance and stored in an airtight container. Reheat slightly before serving.
Variations and Substitutions
- Gluten-Free: Use a gluten-free flour blend to make the biscuits.
- Fruity Twist: Substitute strawberries with other fruits like peaches, raspberries, or blueberries.
- Dairy-Free: Use plant-based butter, milk, and whipping cream for a dairy-free version.
FAQs
Can I use frozen strawberries?
Yes, but fresh strawberries yield the best flavor and texture. If using frozen, thaw and drain them before macerating.
Can I store assembled shortcakes?
Assembled shortcakes are best served immediately to avoid soggy biscuits. Store components separately and assemble just before serving.
Can I use store-bought biscuits?
While homemade biscuits provide the best flavor and texture, store-bought can save time in a pinch.
Serving Suggestions
- Serve with a drizzle of chocolate syrup or a sprinkle of powdered sugar for added indulgence.
- Pair with a scoop of vanilla ice cream for an extra treat.
- Enjoy as a light dessert or a show-stopping centerpiece for gatherings.
Why You’ll Love This Recipe
This strawberry shortcake recipe is the perfect combination of buttery, flaky biscuits, sweet macerated strawberries, and creamy whipped topping. It’s easy to make, customizable, and a timeless dessert that’s always a crowd-pleaser. Whether for a casual treat or a festive occasion, this recipe will become a family favorite!
Strawberry Shortcake Recipe
8
servings30
minutes25
minutesIngredients
Shortcake Biscuits:
2 cups all-purpose flour (plus extra for dusting)
1 1/2 Tbsp baking powder
1 Tbsp granulated sugar
1 tsp salt
5 Tbsp unsalted butter (cold, diced)
1/2 cup heavy whipping cream (cold)
1/2 cup milk (cold)
1/2 tsp vanilla extract
Macerated Strawberries:
1 1/2 lbs strawberries (hulled and sliced)
1/4 cup granulated sugar
Whipped Cream:
1 cup heavy whipping cream (cold)
1 1/2 Tbsp granulated sugar
1/2 tsp vanilla extract
Directions
- How to Make the Biscuits:
- Prepare Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, sugar, and salt. Sift the mixture to combine evenly.
- Incorporate Butter: Add the diced cold butter to the dry ingredients. Using a pastry cutter or food processor, cut the butter into the mixture until it resembles coarse crumbs.
- Combine Wet Ingredients: In a separate bowl, stir together the milk, heavy cream, and vanilla extract. Pour the wet mixture over the flour mixture. Use a wooden spoon to gently fold the ingredients together until a dough forms.
- Shape and Rest: Turn the dough onto a well-floured surface. Pat it into a rectangle, fold it in half, and pat down slightly. Repeat the folding process once more, then cover the dough with a tea towel and let it rest at room temperature (65˚-75˚F) for 30 minutes.
- Preheat and Cut Biscuits: Preheat the oven to 425˚F and line a baking sheet with parchment paper. Gently pat the dough into a 5” x 10” rectangle (about 3/4” thick). Use a floured 2 1/2” round cutter to cut out 8 biscuits, pressing straight down without twisting.
- Bake: Arrange the biscuits on the lined baking sheet, spaced 1/2” apart. Bake at 425˚F for 13-15 minutes or until golden brown. Let the biscuits cool on a rack for 10 minutes before assembling.
- Macerate the Strawberries:
- Slice the strawberries and place them in a large bowl. Sprinkle with 1/4 cup of sugar and stir to combine. Cover the bowl and refrigerate until ready to serve.
- Make Whipped Cream:
- In a mixing bowl, beat the cold heavy cream, sugar, and vanilla extract on medium-high speed for about 2 minutes, or until medium-soft peaks form.
- How to Assemble Strawberry Shortcakes:
- Split a biscuit in half horizontally. Spoon macerated strawberries and some of their juices over the bottom half. Add a generous dollop of whipped cream.
- Place the biscuit top over the whipped cream, and finish with more whipped cream and strawberries. Serve immediately.
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