There’s something magical about the arrival of spring — the return of warmth, blooming flowers, and most delightfully, the sweet, ruby-red strawberries that fill farmer’s markets and grocery stores. Among the many ways to celebrate this season, few desserts rival the simple yet sublime Strawberry Shortcake.
This Strawberry Shortcake Recipe holds a dear place in my heart. It was one of the first desserts I learned to make in my grandmother’s kitchen. I remember standing on a stool, watching her cut cold butter into flour with the grace of decades of practice, and how she layered the warm, golden shortcakes with syrupy strawberries and fresh cream. That dessert, humble in its ingredients but rich in flavor and memory, became our springtime tradition.
Today, I’m sharing this beloved recipe with you. It’s a classic, but also flexible enough to make your own — and most importantly, it brings the taste of spring to your plate in the most delightful way.
Table of Contents
What Is Strawberry Shortcake?
Strawberry Shortcake is a traditional American dessert featuring a lightly sweetened biscuit (or sometimes cake) topped with macerated strawberries and whipped cream. The combination of flaky, buttery biscuit, juicy berries, and airy cream creates a dessert that is light yet satisfying — and utterly irresistible during strawberry season.
Though there are countless versions — from sponge cake bases to angel food cake — this recipe stays true to its roots with tender homemade biscuits and fresh, seasonal fruit.
Ingredients You’ll Need
For the Strawberries
- 1 ½ pounds fresh strawberries, hulled and sliced
- ¼ cup granulated sugar
- 1 tsp lemon zest (optional, for brightness)
For the Shortcake Biscuits
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tbsp baking powder
- ½ tsp salt
- ½ cup cold unsalted butter, cubed
- ⅔ cup whole milk (plus extra for brushing)
- 1 tsp vanilla extract
For the Whipped Cream
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Kitchen Tools You’ll Need
- Mixing bowls
- Biscuit cutter or round glass
- Pastry cutter or fork
- Baking sheet
- Parchment paper
- Electric mixer or whisk (for whipped cream)
- Cooling rack
Step-by-Step Instructions
Step 1: Macerate the Strawberries
Start by preparing the strawberries to let them develop a juicy syrup.
- Place sliced strawberries in a mixing bowl.
- Add the granulated sugar and lemon zest.
- Stir gently to combine and let sit at room temperature for at least 30 minutes. The sugar will draw out the berries’ juices and create a natural syrup.
Step 2: Make the Shortcake Biscuits
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add the cold butter cubes and cut them into the dry ingredients using a pastry cutter or fork until the mixture resembles coarse crumbs.
- Add milk and vanilla extract. Stir until just combined—do not overmix.
- Turn the dough onto a floured surface and pat it into a 1-inch-thick circle.
- Cut out biscuits using a round cutter and transfer to the baking sheet.
- Brush the tops with a bit of milk to help them brown.
- Bake for 12–15 minutes or until golden brown.
- Cool on a rack for 10 minutes before assembling.
Step 3: Prepare the Whipped Cream
- In a cold mixing bowl, combine heavy cream, powdered sugar, and vanilla.
- Beat until soft peaks form.
- Chill until ready to use.
Step 4: Assemble the Strawberry Shortcakes
- Slice each biscuit in half horizontally.
- Spoon a generous amount of strawberries onto the bottom half, followed by a scoop of whipped cream.
- Place the top biscuit half on top and add more strawberries and cream if desired.
- Serve immediately.
Serving Tips
- Garnish with fresh mint leaves for a vibrant touch.
- Add a drizzle of strawberry syrup or a dusting of powdered sugar for extra presentation points.
- Pair with iced tea or lemonade for the perfect spring refreshment.
- Curious about the science behind cake textures? Our guide on Bundt Cake vs Regular Cake breaks down the delicious differences.
Storage and Make-Ahead Tip
- Shortcakes can be baked up to a day in advance and stored in an airtight container at room temperature.
- Strawberries are best enjoyed fresh but can be macerated a few hours ahead and stored in the refrigerator.
- Whipped cream should be whipped just before serving for best texture, but stabilized versions can hold up for a day when chilled.
Variations on the Classic
- Sponge Cake Shortcake: Use slices of vanilla sponge cake instead of biscuits.
- Lemon Shortcake: Add lemon zest to the biscuit dough and whipped cream for a citrus twist.
- Chocolate Shortcake: Mix cocoa powder into the biscuit dough for a rich contrast with the berries.
- Balsamic Strawberries: Toss strawberries with a teaspoon of aged balsamic vinegar for depth of flavor.
Nutritional Information (Per Serving)
- Calories: 380–420
- Fat: 22g
- Carbohydrates: 42g
- Sugars: 17g
- Protein: 4g
These are general estimates and can vary depending on ingredient brands and portion sizes.
FAQs About Strawberry Shortcake
Q: Can I use frozen strawberries?
A: Fresh strawberries provide the best texture and flavor, but you can use frozen if fresh are out of season. Thaw and drain before macerating with sugar.
Q: What if I don’t have a biscuit cutter?
A: No problem! Use a glass with a round rim or shape the dough by hand for a rustic look.
Q: Can I make this gluten-free?
A: Absolutely. Substitute with a 1:1 gluten-free baking flour blend. Results may vary slightly in texture.
Q: How long do leftovers last?
A: Assembled shortcakes are best eaten immediately. Store biscuits separately in an airtight container for up to 2 days.
Q: Can I double the recipe?
A: Yes! This recipe scales beautifully. Just be sure not to crowd the baking sheet if doubling the biscuit batch.
This Timeless Strawberry Shortcake Recipe Is the Only One You’ll Ever Need
This strawberry shortcake recipe features fresh strawberries, fluffy homemade biscuits, and whipped cream — a classic spring dessert everyone loves.
- Mixing Bowls
- Pastry Cutter
- Baking Sheet
- Electric mixer
For the Strawberries
- 1.5 pounds fresh strawberries (hulled and sliced)
- 0.25 cup granulated sugar
- 1 tsp lemon zest (optional)
For the Shortcake Biscuits
- 2 cups all-purpose flour
- 0.25 cup granulated sugar
- 1 tbsp baking powder
- 0.5 tsp salt
- 0.5 cup cold unsalted butter (cubed)
- 0.66 cup whole milk (plus extra for brushing)
- 1 tsp vanilla extract
For the Whipped Cream
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Combine strawberries, sugar, and lemon zest. Let them macerate for at least 30 minutes.
In a bowl, mix flour, sugar, baking powder, and salt. Cut in butter until crumbly.
Stir in milk and vanilla until just combined. Pat into 1-inch thick dough and cut into biscuits.
Bake at 425°F for 12–15 minutes. Let biscuits cool before assembly.
Whip cream with sugar and vanilla until soft peaks form. Keep chilled.
Slice biscuits, layer with strawberries and cream, top and serve immediately.
Try adding mint or lemon zest for variation. Make biscuits ahead for easy prep.
Conclusion
Strawberry Shortcake is more than just a dessert — it’s a slice of spring, served with love. This classic American recipe brings together the best the season has to offer: ripe strawberries, fluffy cream, and warm, buttery biscuits. Whether you’re baking for a celebration or simply treating yourself to something special, this shortcake is sure to delight.
Make it your own with the variations above, share it with friends or family, and let the aroma of fresh strawberries and warm biscuits fill your kitchen with joy. Remember, the best recipes are the ones that bring people together — and this one certainly will.
For even more cake inspiration, our Ultimate Bundt Cake Guide will give your baking repertoire a serious upgrade.
