Classic Strawberry Shortcake: A Summer Delight You’ll Adore

Picture this: It’s a warm summer afternoon, and the farmers’ market is bursting with ruby-red strawberries. I’m whisking together buttery biscuits while my niece giggles, stealing berries from the bowl. That’s the magic of strawberry shortcake—a dessert that feels like sunshine on a plate. Whether you’re a baking newbie or a seasoned pro, this recipe is your ticket to a crowd-pleasing treat.

Delicious homemade strawberry shortcake with fluffy biscuits, fresh strawberries, and whipped cream.

Here’s why it’s a must-try:

  • Simple ingredients, big flavor.
  • Make-ahead friendly—perfect for stress-free entertaining.
  • Endless ways to customize (hello, chocolate drizzle!).

A Slice of History: Where Did Strawberry Shortcake Come From?

Did you know strawberry shortcake has roots in 16th-century England? Back then, “shortcake” referred to crumbly biscuits made with shortening (hence the name!). Fast-forward to 19th-century America, and it became the star of summer picnics. Today, it’s a nostalgic favorite—just like my grandma’s baked vanilla cheesecake, which pairs seasonal fruits with creamy indulgence.

Ingredients You’ll Need

Gather these staples (you probably have most in your pantry!):

For the Strawberries & Cream:

  • 6–7 cups fresh strawberries, quartered
  • ¼ cup + 2 Tbsp sugar (divided)
  • 1 tsp vanilla extract
  • 1 cup heavy cream

For the Biscuits:

  • 2¾ cups all-purpose flour
  • ¼ cup sugar
  • 4 tsp aluminum-free baking powder
  • ½ tsp baking soda
  • 1 tsp fine sea salt
  • ¾ cup cold butter, cubed
  • 1 cup cold buttermilk
  • 2 Tbsp heavy cream (for brushing)
  • Coarse sugar (for sprinkling)

Shortcut Tip: Swap buttermilk with whole milk + 2 tsp lemon juice. Let it sit for 5 minutes before using!

Step-by-Step Instructions

1. Macerate the Strawberries

Close-up of macerated strawberries in a glass bowl, glistening with juice.


In a large bowl, toss strawberries with ¼ cup sugar. Let them sit for 30+ minutes—this draws out their juicy goodness.

2. Make the Biscuit Dough

  • Preheat oven to 400°F (204°C).
  • Whisk dry ingredients, then cut in cold butter until crumbly.
  • Fold in buttermilk just until combined (overmixing = tough biscuits!).

3. Layer, Fold, Repeat!

Biscuit dough folded and ready for cutting, creating flaky layers for strawberry shortcake.


Turn dough onto a floured surface. Flatten into a rectangle, fold like a letter, and repeat 3 times. This creates flaky layers!

4. Cut & Bake

Unbaked biscuits arranged in a cast iron skillet, ready for the oven.


Use a 3-inch cutter to stamp out biscuits. Arrange them snugly in a skillet (they rise better when cozy!). Brush with cream, sprinkle sugar, and bake 18–22 minutes.

5. Whip the Cream
Beat heavy cream, 2 Tbsp sugar, and vanilla until soft peaks form.

6. Assemble & Devour!

Delicious homemade strawberry shortcake with flaky biscuits, fresh strawberries, and whipped cream.


Slice biscuits, layer with strawberries and cream, and serve immediately. Pro tip: Add shavings from this homemade chocolate bars recipe for a decadent twist!

Biscuit vs. Sponge Cake: Which is Better?

TypeTextureBest For
Buttermilk BiscuitFlaky, crumblyTraditionalists, crunch lovers
Sponge CakeLight, airyFans of Japanese-style desserts

Make It Your Own: Tasty Variations

  • Gluten-Free: Use 1:1 GF flour + ½ tsp xanthan gum.
  • Vegan: Swap butter for coconut oil, cream for coconut whip.
  • Kid-Friendly: Make mini biscuits (great for lunchboxes!).

Craving more sweets? Try these chocolate chip cookies—they’re just as easy and equally irresistible!

Pro Tips for Success

  • Keep ingredients cold for flaky biscuits.
  • Don’t twist the cutter—press straight down.
  • Assemble last-minute to avoid soggy layers.

FAQs: Your Questions, Answered

Can I use frozen strawberries?

Yes! Thaw and drain them first to avoid excess liquid.

How do I store leftovers?

Keep components separate. Biscuits stay fresh 2 days at room temp.

What’s a whipped cream substitute?

Try coconut cream or Greek yogurt sweetened with honey.

Need a healthier base? This healthy pancake mix works wonders for a lighter shortcake!

Final Thoughts

There’s nothing quite like homemade strawberry shortcake—it’s summer in every bite. Whether you stick to the classic or add a drizzle of chocolate, I promise it’ll become a family favorite.

Hungry for more? Whip up a smoothie bowl breakfast with leftover strawberries!

Print
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Close-up of a layered strawberry shortcake showcasing juicy strawberries and creamy whipped topping.

Classic Strawberry Shortcake


  • Author: Sarah
  • Total Time: 45 minutes
  • Yield: Serves 1012 1x

Description

A timeless summer dessert featuring tender buttermilk biscuits, juicy macerated strawberries, and pillowy whipped cream. Perfect for picnics, BBQs, or a sweet ending to weeknight dinners.

 


Ingredients

Scale

For the Strawberries & Cream:

  • 67 cups fresh, juicy strawberries, quartered
  • ¼ cup + 2 Tbsp granulated sugar (divided)
  • 1 tsp pure vanilla extract
  • 1 cup rich, velvety heavy cream

For the Biscuits:

  • 2¾ cups all-purpose flour
  • ¼ cup granulated sugar
  • 4 tsp aluminum-free baking powder
  • ½ tsp baking soda
  • 1 tsp fine sea salt
  • ¾ cup cold unsalted butter, cut into small cubes
  • 1 cup cold buttermilk
  • 2 Tbsp heavy cream (for brushing)
  • Coarse sugar (for a golden, crunchy finish)

Instructions

  1. Prep Strawberries: Toss strawberries with ¼ cup sugar; refrigerate 30+ minutes.

  2. Make Biscuits:

    • Mix dry ingredients; cut in butter until crumbly.

    • Fold in buttermilk. Shape dough with folds for flaky layers.

    • Cut biscuits and bake at 400°F (204°C) for 18–22 minutes.

  3. Whip Cream: Beat cream, 2 Tbsp sugar, and vanilla to soft peaks.

  4. Assemble: Slice biscuits, layer with strawberries and cream.

Notes

  • Buttermilk Swap: Combine 1 cup milk + 2 tsp lemon juice.
  • Make-Ahead: Biscuits keep 3 days at room temperature.
  • Gluten-Free: Use 1:1 GF flour + ½ tsp xanthan gum.
  • Pro Tip: Press straight down when cutting biscuits to ensure even rising.
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 biscuit + toppings
  • Calories: 320 kcal
  • Sugar: 18g
  • Sodium: 380mg
  • Fat: 16g
  • Saturated Fat: 10g
  • Unsaturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 42g
  • Fiber: 3g
  • Protein: 5g
  • Cholesterol: 45mg

Keywords: Classic Strawberry Shortcake, easy dessert recipe, summer berry dessert, homemade biscuits, make-ahead shortcake

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