Strawberry Shortcake Recipe
This easy homemade Strawberry Shortcake Recipe brings together fluffy biscuits, fresh macerated berries, and cloud-like whipped cream for a classic summer dessert.
I’ve been making this Strawberry Shortcake Recipe since my kids were little—and believe me, when June rolls around and local berries flood the farmers market, nothing hits quite like this colorful, juicy, homemade dessert. It’s light, bright, and bursting with summer flavor, yet it feels indulgent enough to serve at a backyard get-together or a Sunday supper. Packed with vitamin C–rich strawberries (Americans consume an average of 8 pounds of them in June alone!), a hint of vanilla, and that melt-in-your-mouth biscuit, this treat strikes the perfect balance between nostalgia and fresh modern flair.
Why You’ll Love This Strawberry Shortcake Recipe (H2)
- Ridiculously easy—no fancy pastry skills required
- Uses pantry staples plus fresh summer strawberries
- Flaky, buttery biscuits that bake in under 20 minutes
- Lightly sweet, vitamin-packed berries for a healthy twist
- Cloud-soft whipped cream made in minutes (no stabilizer needed)
- Perfect for potlucks, birthday celebrations, or a quiet weeknight treat
- Can be scaled up or down—makes anywhere from 6 to 12 servings
- Classic dessert with room for creative toppings (rose-hip jam, adult-friendly liqueur drizzle)
Ingredients (H2)
• 2 cups (250 g) all-purpose flour (I love King Arthur for consistent results)
• ¼ cup (50 g) granulated sugar, plus 2 Tbsp for macerating berries
• 1 Tbsp baking powder (ensure it’s fresh—old powder equals flat shortcakes)
• ½ tsp fine sea salt
• 6 Tbsp (85 g) unsalted butter, cold and cubed (Kerrygold or Land O’Lakes work beautifully)
• ⅔ cup (160 ml) whole milk (or buttermilk for tangier flavor)
• 1 tsp pure vanilla extract
• 1 lb (450 g) fresh strawberries, hulled and sliced (choose bright-red, firm berries)
• 1 cup (240 ml) heavy whipping cream, cold (Organic Valley if you like grass-fed options)
• 2 Tbsp powdered sugar, plus more for dusting
• ½ tsp vanilla extract (adds extra layer of aroma)
Tips on picking ingredients:
– Look for dry-packed flour to avoid lumps.
– Cold butter creates steam pockets—flakier biscuits.
– Strawberries with fragrant aroma at the stem are usually sweetest.
– Chilled mixing bowl and whisk help your whipped cream peak faster.
Directions (H2)
- Preheat and prep. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment or a silicone mat. When you walk in, you’ll smell cozy warmth—perfect for biscuit baking.
- Dry ingredients. In a large bowl, whisk together flour, ¼ cup sugar, baking powder, and salt—this blend yields consistent lift every time.
- Cut in the butter. Drop in cold butter cubes and, using a pastry cutter or two forks, work the butter into pea-sized crumbs. A food processor works too but watch the timing—overprocessing warms the butter.
- Add milk and vanilla. Make a well in the center, pour in milk and vanilla, and gently stir just until a shaggy dough forms. It should hold together when you squeeze a handful; if it feels too dry, add a splash more milk.
- Shape the biscuits. Turn dough onto a floured surface, pat into a 1-inch thick round, and cut with a 2½-inch biscuit cutter. Press—don’t twist—for straight sides. Gather scraps, pat again, and cut out 6–8 biscuits total.
- Brush and bake. Place biscuits on the sheet spaced a few inches apart. Brush tops with a little extra milk or cream, sprinkle lightly with sugar. Bake 12–15 minutes until golden-brown on top and springy when touched.
- Macerate the berries. While biscuits bake, toss sliced strawberries with 2 Tbsp granulated sugar in a bowl. Let sit 10–15 minutes, stirring once so syrup develops. That sweet juice makes the berries shine.
- Whip the cream. Chill a mixing bowl in the freezer 5 minutes, then combine heavy cream, powdered sugar, and vanilla. Beat on medium-high with a hand mixer or stand mixer until soft peaks form—keep an eye so it doesn’t grain.
- Assemble. Slice each warm biscuit in half. Spoon a generous layer of macerated strawberries onto the bottom half, add a dollop of whipped cream, then cap with the top biscuit. Dust with powdered sugar and serve.
Servings & Timing (H2)
Yield: Serves 8–10
Prep Time: 15 minutes (plus 10 minutes resting for berries)
Bake Time: 12–15 minutes
Total Time: Approximately 40 minutes from start to finish
Variations (H2)
• Lemon-Zest Shortcakes: Add 1 tsp lemon zest to dough for a citrusy pop.
• Gluten-Free Twist: Swap a 1:1 GF flour blend; watch dough as it may be more delicate.
• Boozy Berries: Macerate strawberries in 1 Tbsp Grand Marnier or amaretto.
• Vegan Version: Use coconut cream whipped with maple syrup and non-dairy milk biscuits.
• Berry Medley: Mix raspberries and blueberries with strawberries for extra color.
• Mini Shortcakes: Use a mini biscuit cutter for bite-sized party treats.
Storage & Reheating (H2)
• Store assembled shortcakes in the fridge for up to 12 hours (cream holds up best on the day of serving).
• Unassembled biscuits keep in an airtight bag at room temperature for 2 days—reheat at 350°F for 5 minutes.
• Berries and whipped cream can be stored separately—berries in fridge for 24 hours, cream up to a day in a sealed container.
• Make-ahead: Bake biscuits a day ahead, refrigerate, then warm and assemble just before guests arrive.
Notes (H2)
I’ve learned that refrigerator-cold ingredients yield the flakiest biscuits—warm butter makes a flat disk, every time. Also, if your berries seem a bit shy on juice, stir in a splash of fresh orange juice or a pinch of salt to coax out extra sweetness. For richer flavor, replace half the milk with buttermilk; it’ll add a subtle tang that pairs beautifully with vanilla. Finally, don’t skip chilling your bowl for whipped cream—cold surfaces mean faster, smoother peaks.
FAQs (H2)
Q: Can I use frozen strawberries?
A: Yes—thaw and drain them, then toss with sugar to macerate. They’ll be softer but still delicious.
Q: How can I prevent soggy biscuits?
A: Serve shortly after assembly and avoid letting berries sit on cut sides for more than 10 minutes.
Q: What’s a good biscuit cutter alternative?
A: A round drinking glass rim dipped in flour works in a pinch.
Q: Can I make the dough ahead?
A: Absolutely—cover and refrigerate for up to 24 hours; bring to room temp briefly before cutting and baking.
Q: Why didn’t my whipped cream stiffen?
A: Make sure both bowl and cream are very cold; chilling them in the freezer 5–10 minutes helps enormously.
Q: Any tip for uniform biscuits?
A: Press the dough into an even thickness and dip your cutter in flour before each cut.
Q: Is there a lower-sugar option?
A: Reduce sugar in biscuits by half and sweeten berries and cream to taste—you’ll still get sweetness from ripe strawberries.
Q: Can I double this recipe for a crowd?
A: Definitely—just spread biscuits on multiple trays and bake in batches or use two ovens if you’re lucky enough to have them!
Conclusion (H2)
This Strawberry Shortcake Recipe is your ticket to homemade summer bliss—fluffy, buttery biscuits layered with juicy, sweet berries and dreamy whipped cream. It’s simple enough for a weeknight treat, yet festive enough for birthday picnics and backyard barbecues. Give it a try, leave a comment below to let me know how yours turned out, and don’t forget to explore my strawberry jam tutorial for another burst of berry goodness!
Strawberry Shortcake Recipe
Ingredients
- 2 cups all-purpose flour dry-packed for consistency
- ¼ cup granulated sugar
- 1 Tbsp baking powder ensure freshness
- ½ tsp fine sea salt
- 6 Tbsp unsalted butter cold and cubed
- ⅔ cup whole milk or buttermilk for tangier flavor
- 1 tsp pure vanilla extract
- 1 lb fresh strawberries hulled and sliced
- 1 cup heavy whipping cream cold
- 2 Tbsp powdered sugar plus more for dusting
- ½ tsp vanilla extract
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet. Mix dry ingredients: flour, ¼ cup sugar, baking powder, and salt.
- Blend cold butter into dry ingredients until pea-sized crumbs form.
- Mix in milk and vanilla until dough forms, adjust consistency if needed.
- Pat dough into a round, cut biscuits, and bake until golden-brown.
- Toss strawberries with sugar, let sit to develop juices.
- Beat cold cream, powdered sugar, and vanilla until soft peaks form.
- Slice biscuits, add berries and cream, then serve.
