Classic Strawberry Shortcake From Scratch

Name: Classic Strawberry Shortcake From Scratch
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1/4 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, cold and cubed; 3/4 cup heavy cream; 1 pound fresh strawberries, hulled and sliced; 1/4 cup granulated sugar; 1 cup heavy cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Sugar & Spice

I absolutely love making Classic Strawberry Shortcake from scratch, especially during strawberry season when the fruit is at its peak. There’s something magical about the way the buttery biscuits complement the sweet, juicy strawberries. Each bite is a delightful explosion of textures and flavors that takes me back to simpler times. With just a few simple ingredients, this dessert impresses every time, making it a go-to for gatherings or quiet evenings at home. Trust me, once you try this recipe, you'll be hooked!

Created by

Rowan Tate

Last updated on 2026-01-24T10:22:13.470Z

Making Classic Strawberry Shortcake is always a nostalgic trip for me. I find joy in picking ripe, sweet strawberries at the farmer’s market, which makes the dessert even more special. The method of using cold butter for the biscuits ensures they are flaky and delicious, a trick I learned from my grandmother.

One of my favorite tips is to let the strawberries macerate with sugar for at least 30 minutes before serving. This draws out their juices and creates a delicious syrup that blends beautifully with the whipped cream, enhancing the flavor of the entire dessert.

        Why You'll Love This Recipe
        Flaky, buttery biscuits that melt in your mouth
Juicy strawberries that burst with flavor
A perfect balance of sweetness and creaminess

      

Understanding the Ingredients

The foundation of a great strawberry shortcake lies in the quality of its ingredients. Fresh, ripe strawberries are essential for a burst of flavor, ideally chosen during peak season. You can test their ripeness by checking for sweetness and firmness. Opt for organic strawberries if possible, as they tend to have a more vibrant flavor and fewer pesticides. Remember, the juice they release while macerating will add sweetness and moisture to the biscuits, elevating the overall dessert.

For the biscuits, the use of cold unsalted butter is crucial. It creates those flaky layers that melt in your mouth; the butter should be firm enough to cut into the flour mixture easily. You can also substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor, but be cautious as it may affect the biscuit's overall texture.

Perfecting Biscuit Techniques

When preparing the biscuit dough, handle the mixture as little as possible to retain its flaky texture. Once you add the heavy cream, mix until just combined; overmixing can lead to tough biscuits. If you're unsure about the consistency, stop mixing when you see the first signs of dough forming, and don't hesitate to use a light hand while kneading.

Baking temperature is also important. Preheating your oven to 425°F (220°C) ensures a good rise. Look for the biscuits to be golden around the edges and slightly pale on top; this typically takes about 12-15 minutes. If they are browning too quickly, reduce the heat by 25°F (about 15°C) to prevent burning.

Serving and Storage Suggestions

For best results, serve the assembled shortcakes immediately after putting them together. This ensures the biscuits remain fresh and don’t become soggy from the strawberries' juices. However, if you plan to prepare ahead of time, store the whipped cream and biscuits separately, and only assemble when you’re ready to serve. The biscuits can be kept in an airtight container for up to two days at room temperature.

If you're looking to get creative, consider adding a splash of liqueur like Grand Marnier to the macerated strawberries for an adult twist. Additionally, you can substitute the whipped cream with Greek yogurt for a lighter version that still delivers creaminess, while also adding a hint of tanginess that pairs beautifully with sweet strawberries.

Ingredients

For the Biscuits

2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
3/4 cup heavy cream

For the Strawberries

1 pound fresh strawberries, hulled and sliced
1/4 cup granulated sugar

For the Whipped Cream

1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Instructions

Prepare the Strawberries

In a medium bowl, combine the sliced strawberries with 1/4 cup of granulated sugar. Stir gently to coat and let them sit for at least 30 minutes to macerate.

Make the Biscuit Dough

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add the heavy cream, mixing until just combined.

Bake the Biscuits

Preheat your oven to 425°F (220°C). Turn the dough onto a floured surface, knead gently, and pat to a 1-inch thickness. Cut out biscuits using a round cutter and place on a baking sheet.

Bake for 12-15 minutes or until golden.

Whip the Cream

In a medium bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Assemble the Shortcakes

Once the biscuits are cooled, slice them in half. Spoon the macerated strawberries on the bottom half, top with whipped cream, and place the other half of the biscuit on top. Serve immediately.

Pro Tips

For the best flavor, use fresh, ripe strawberries. You can also experiment by adding a splash of lemon juice to the macerated strawberries for extra brightness.

Troubleshooting Common Issues

If your biscuits aren't rising as expected, it often means the baking powder may be old. Remember to check the expiration date; fresh baking powder is key for achieving that beautiful rise. Also, avoid overworking the dough; a gentle touch guarantees a light and fluffy biscuit.

For those who find their biscuits too crumbly, ensure that the butter was cold enough when mixing. If the mixture resembles dry crumbs, adding a tablespoon of cream at a time can help achieve the right consistency, making it easier to shape without losing flakiness.

Variations to Try

While the classic strawberry shortcake is delightful, feel free to experiment with other fruits. Ripe peaches or mixed berries work beautifully as alternatives during their respective seasons. They not only change the flavor profile but also add a lovely visual appeal with their vibrant colors.

For a chocolate twist, consider drizzling melted chocolate over the assembly or incorporating cocoa powder into the biscuit dough. This can create a surprising, deliciously rich dessert that brings a new dimension to a cherished classic.

Questions About Recipes

→ Can I make the biscuits ahead of time?

Yes, you can bake the biscuits a day in advance and store them in an airtight container. Reheat briefly in the oven before assembling.

→ What kind of strawberries are best for this recipe?

Look for ripe, sweet strawberries that are firm and fragrant for the best results.

→ Can I use frozen strawberries?

While fresh strawberries are ideal, you can use frozen ones. Just thaw and drain excess moisture before macerating.

→ How long can I store leftover shortcake?

It's best to do so for a day or two but the components should be stored separately in the fridge to maintain freshness.