Classic Strawberry Shortcake
Classic Strawberry Shortcake is pure summertime bliss with juicy, syrup-soaked strawberries, cloud-like whipped cream, and buttery biscuits with soft centers and crisp edges. Slightly sweet, totally nostalgic and easier to make from scratch than you’d think with beginner-friendly steps. Perfect for backyard gatherings or anytime you need a little joy on a plate.
This post may contain affiliate links, meaning I earn a small commission if you make a purchase—at no extra cost to you. Additionally, AI was used to assist with spelling, grammar, sentence clarity, and creative brainstorming.
Why You’ll Love This Classic Strawberry Shortcake
Homemade strawberry shortcake is in a whole different league. While store-bought shortcuts may be tempting, nothing beats the flavor and texture of tender, buttery biscuits, syrupy fresh strawberries, and pillowy whipped cream made from scratch. Once you try it this way, you’ll never want to go back.
Best Biscuit for Strawberry Shortcake
Soft, flaky, and just the right amount of sweet—these biscuits have crisp golden edges and a rich, buttery flavor that puts store-bought versions to shame. They’re easy to make and truly the heart of this dessert.
Tip: For extra-flaky layers, keep your butter cold and handle the dough as little as possible. If it starts to look smooth or have a tight texture, it’s likely been over mixed. Don’t worry if the biscuits look a little rustic, those craggy edges and uneven tops are a good thing. That’s where the magic happens.
Strawberries for Shortcake (aka Macerated Strawberries)
Fresh strawberries get a soak in sugar and lemon juice, creating a sweet, syrupy sauce that tastes like summer in every spoonful. It’s simple, but makes all the difference.
Tip: When hulling strawberries, insert the tip of a paring knife at an angle near the stem and gently twist the strawberry, not the knife. This gives you more control, helps keep your fingers safe and it wastes less fruit!
Homemade Whipped Cream for Strawberry Shortcake
Fluffy, creamy, and lightly sweetened, this homemade whipped cream adds a dreamy finish that canned versions just can’t match. It’s the final touch that ties everything together beautifully.
Tip: For the best results, chill your mixing bowl and beaters in the freezer for 10 to 15 minutes before whipping. Cold tools help the cream whip faster and hold its shape longer, especially on warm days.
Ingredients Needed
- All Purpose Flour– The foundation for tender, buttery biscuits. King Arthur’s flour is a favorite among professional bakers for its consistent quality and reliability. Buying directly from them ensures freshness and avoids third-party mishandling.
- Baking Powder & Baking Soda– This dynamic duo helps the biscuits rise beautifully. Baking powder adds lift, while baking soda enhances browning and reacts with the lemon zest for extra puff.
- Salt– A little goes a long way. It balances sweetness and deepens flavor in the biscuits. We love using Maldon’s Sea Salt Flakes (finely ground) for the best results.
- Granulated Sugar– Used in all three components of this dessert: to flavor the biscuit dough and to sweeten the strawberries and whipping cream. Keep some extra on hand for sprinkling the tops of the biscuits or use swap in sparking sugar for a little extra pizzaz. (King Arthur’s Sparkling Sugar has a beautiful sparkle and is more affordable buying directly from them.)
- Lemon– The zest adds brightness to the biscuit dough, and a touch of juice wakes up the strawberries and keeps their color vibrant.
- Unsalted Butter– Cold and cubed, this is your secret to flaky, layered biscuits. It melts during baking to create pockets of steam. Hello, lift and crisp edges!
- Heavy Whipping Cream– Pulls double duty: it brings the biscuit dough together and whips into the soft, pillowy topping that makes shortcake magical.
- Fresh Strawberries– The star of the show. Slice and macerate them with sugar (and a bit of lemon juice) to draw out their juices and intensify their flavor.
- Vanilla Extract– Just a splash transforms plain whipped cream into something crave-worthy, rounding out every bite with a touch of sweetness and warmth.
How to Make Strawberry Shortcake From-Scratch {Simplified Instructions}
- Slice strawberries, mix with sugar and optional lemon juice. Let sit 30 minutes, then chill.
- Preheat oven to 375°F. Mix lemon zest with sugar. Whisk together dry ingredients and lemon sugar.
Work in the cold butter with your fingers until the mixture looks like coarse crumbs. Add cream and mix just until combined. - Press into a 1-inch thick rectangle, cut into 4 sections. Stack, press, reshape into a 10×5-inch rectangle, and cut into 8 pieces. Place on baking sheet, sprinkle with sugar, chill briefly, and bake 18–22 minutes. Cool slightly.
- Beat cold cream, sugar, and vanilla until soft peaks form.
- Split biscuits and layer with strawberries and cream. Serve immediately.
Most Helpful Tools
Fun Variations
Strawberry shortcake is timeless, but that doesn’t mean you can’t have a little fun with it. Whether you’re swapping the base or adding a twist of citrus, these creative spins keep things playful and irresistibly delicious.
- Citrus Twist– Use orange zest rather than lemon in the biscuits and orange extract in the whipped cream for a sunny, aromatic spin that pairs beautifully with ripe strawberries.
- Lemon Pound Cake Layers– Swap the biscuits for slices of homemade Lemon Pound Cake. The dense, buttery crumb soaks up the juices like a dream.
- Angel Food Cake– For something lighter, airy slices of angel food cake give a cloud-like base that contrasts beautifully with juicy berries and whipped cream.
- Strawberry Shortcake Ice Cream Sundae– Scoop vanilla or strawberry ice cream over halved biscuits or cake, top with macerated strawberries, whipped cream, and a sprinkle of crushed shortbread cookies.
- Glazed Donut Shortcakes– Cut glazed donuts in half and layer with strawberries and whipped cream. It’s indulgent, playful, and guaranteed to wow a crowd.
- Chocolate Lovers’ Version– Add mini chocolate chips to the biscuit dough or use a chocolate loaf cake as the base. Finish with a drizzle of ganache if you’re feeling fancy.
- Basil or Mint Whipped Cream– Infuse your whipped cream with finely chopped fresh basil or mint for a subtle herbal note that adds a fresh, unexpected layer of flavor.
Frequently Asked Questions
What’s the difference between shortcake and regular cake?
Shortcake has a light, flaky texture and is only mildly sweet. Regular cake is much softer, spongier, and sweeter. Shortcake is often split and filled with fruit and cream, giving it a more biscuit-like feel than traditional cake.
Can I make the shortcakes ahead of time?
Yes, you can bake the shortcakes a day ahead. Let them cool completely, then store them in an airtight container at room temperature. For the best texture, reheat them by placing on a baking sheet and warming in a 300°F oven for 5 to 7 minutes. This helps restore their soft, flaky texture without drying them out.
Can I use a biscuit cutter for this recipe?
Yes, a biscuit cutter can be used for this recipe. After cutting the first round, gently press the scraps back together without overworking the dough. The biscuits from the second round may be slightly less flaky, but they’ll still taste delicious.
Does the whipped cream need to be stabilized?
No, the whipped cream doesn’t need to be stabilized if you’re serving the shortcakes shortly after assembling. It holds its shape well for a few hours. For longer storage, you can fold in a little mascarpone or use stabilized whipped cream.
Can I use store-bought whipped cream instead of making it from scratch?
Yes, you can use store-bought whipped cream, but homemade has a fresher taste and creamier texture. It’s also easy to make and adds a special touch that makes the shortcake even more delicious.
How do I keep the shortcakes from turning out dry or tough?
To keep shortcakes tender, use cold butter, avoid overmixing the dough, and bake just until golden. A gentle touch is key, as too much mixing or baking can make them dry or tough.
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but they’ll be softer and release more juice than fresh. For the best flavor, let them thaw completely before slicing and then macerate with sugar as you would with fresh berries.
Tip: If the mixture feels too watery, simmer the macerated berries with a slurry made from 1 to 1½ teaspoons of cornstarch mixed with 1 tablespoon of cold water. Cook for 1 to 2 minutes, just until the juices look glossy and slightly thickened. Refrigerate until chilled.
Do I need to chill the dough before baking?
No, you don’t need to chill the dough before baking, but it helps. A short chill of about 15 to 20 minutes can keep the butter cold, which leads to flakier biscuits and better rise. It’s optional but worth it if you have the time.
What’s the best way to make gluten-free shortcakes?
The best way to make gluten-free shortcakes is to use a high quality gluten free flour blend. King Arthur’s Measure for Measure Gluten Free Flour works especially well because it’s designed to swap one to one with regular flour. Just be careful not to overmix, since gluten free dough can become gummy more easily. The result will still be tender, buttery, and delicious.
Can I assemble the shortcakes ahead, or will they get soggy?
It’s best to wait to assemble the shortcakes until just before serving. If you put them together too early, the strawberries and whipped cream can make the biscuits soggy. You can prepare everything ahead of time by keeping the biscuits, strawberries and whipped cream separate, then assemble when you are ready to serve.
Classic Strawberry Shortcake
Ingredients
For the Strawberries
- 2 pounds fresh strawberries *about 6-7 cups sliced
- 1/4 cup granulated sugar *see Note #1 below
- 2 tablespoons lemon juice *optional, see Note #2 below
For the Biscuits
- 3 cups all purpose flour *see Note #3 below
- 3 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt *see Note #4 below
- 3 tablespoons granulated sugar
- 1 tablespoon lemon zest *from 1 medium lemon
- 1/2 cup cold butter *cubed, (1/2 cup= 1 stick)
- 1 1/2 cups heavy whipping cream
- extra sugar for topping
For the Whipped Cream
- 1 1/2 cups heavy whipping cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Instructions
Strawberries
- Wash, hull and slice strawberries. Add to a large bowl. *See Note #5 below
- Add the sugar and lemon juice to the sliced strawberries. Stir well and let sit at room temperature for at least 30 minutes, stirring occasionally. Taste and add more sugar, 1 tablespoon at a time, if needed.
- Refrigerate until chilled.
Biscuits
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- In a small bowl, combine the lemon zest and sugar. Use your fingers to rub the zest into the sugar until it’s fragrant and slightly moist (this releases the lemon’s natural oils and boosts the flavor).
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and the lemon sugar mixture.
- Add the cold, cubed butter to the dry mixture. Using your fingertips, work the butter in until the mixture looks shaggy, with thin, flattened pieces of butter visible throughout.
- Pour in the heavy cream and mix gently with a fork or spatula just until the dough begins to come together. Turn it out onto a lightly floured surface.
- Gently press the dough together with your hands just until it holds its shape. (It’s okay if it looks a little rough. This helps keep the biscuits light and flaky. Avoid kneading or over mixing.)
- Pat into a rough 1-inch thick rectangle and cut into 4 sections. Stack the sections, press down gently, and reshape into a final rectangle about 10×5 inches, 1 inch thick. (This is a step I learned from Bon Appétit that helps to create beautiful, flaky layers.)
- Slice into 8 equal squares and place on the prepared baking sheet. Sprinkle each biscuit with additional granulated sugar or sparkling sugar.
- Freeze for 10 minutes or refrigerate for 20 minutes to help the biscuits hold their shape while baking.
- Bake for 18–22 minutes, or until the tops are lightly golden and the edges are set. Cool slightly before serving.
Whipped Cream
- In a chilled mixing bowl, beat the cold heavy cream, sugar, and vanilla together using a hand mixer or stand mixer until soft peaks form. Keep chilled until ready to serve.
To Assemble
- Split the biscuits in half. Spoon macerated strawberries over the bottom half and top with whipped cream, or reverse the order if you prefer cream directly on the biscuit. Add the top half of the biscuit and finish with more strawberries and a final dollop of cream if desired. Serve immediately.
