Strawberry Shortcake

Tender, buttery shortcake biscuits layered with juicy macerated strawberries and billowy whipped cream, the only summer dessert worth making. ♡

Macerating the strawberries in sugar draws out their juices and creates a syrupy, deeply strawberry liquid that soaks into the biscuit. Cold butter worked into the dough creates steam pockets as it bakes, giving you a light, flaky, tender crumb that holds up to all that fruit and cream without going soggy immediately.

This is the dessert that tastes exactly like summer should. Let’s make it together.

Ingredients

Strawberry Shortcake

• 2 lbs fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar (for macerating)
• 2 cups all-purpose flour
• 1/4 cup granulated sugar (for biscuits)
• 1 tbsp baking powder
• 1/4 tsp salt
• 6 tbsp unsalted butter, cold and cubed
• 3/4 cup heavy cream, cold (plus more for brushing)
• 1 tsp vanilla extract
• 1 cup heavy whipping cream (for topping)
• 2 tbsp powdered sugar (for whipped cream)
• 1/2 tsp vanilla extract (for whipped cream)

Optional add-ins:

• Lemon zest added to the biscuit dough
• A splash of balsamic vinegar with the strawberries
• Fresh mint leaves as garnish
• Blueberries mixed with the strawberries
• A drizzle of honey over the finished shortcake

How to Make Strawberry Shortcake

1. Macerate. Toss sliced strawberries with 1/4 cup of granulated sugar in a large bowl. Let them sit at room temperature for at least 30 minutes, stirring once or twice. The berries will release their juices and create a fragrant, syrupy liquid.
2. Mix. Preheat oven to 425F. In a large bowl, whisk together flour, sugar, baking powder, and salt. Add cold cubed butter and use your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. (Keep the butter as cold as possible.)
3. Form. Pour in cold heavy cream and vanilla extract. Stir with a fork just until the dough comes together. It will look shaggy and slightly rough. Turn onto a lightly floured surface and pat gently into a 3/4-inch thick round. Cut out rounds with a 2.5-inch biscuit cutter. Do not twist the cutter. (Twisting seals the edges and prevents rising.)
4. Bake. Place biscuits on a parchment-lined baking sheet. Brush tops with a little heavy cream and sprinkle with a pinch of sugar if desired. Bake at 425F for 12 to 14 minutes until golden on top and cooked through. Cool on the pan for 5 minutes.
5. Whip. Beat cold heavy cream, powdered sugar, and vanilla with an electric mixer on medium-high speed for 2 to 3 minutes until soft, billowy peaks form. Stop just before stiff peaks. Soft peaks are more luxurious here.
6. Assemble. Split each warm biscuit in half. Spoon a generous amount of macerated strawberries and their juices over the bottom half. Add a large dollop of whipped cream, then the top biscuit half. Add more berries and cream on top and serve immediately.

Tips for the Best Strawberry Shortcake

• Keep the butter cold. Cold butter is what creates flaky layers. If your kitchen is warm, cube the butter and freeze it for 10 minutes before adding it to the flour.
• Do not overwork the dough. Overworked dough develops gluten and makes tough, dense biscuits. Mix just until it comes together and stop.
• Never twist the biscuit cutter. Press straight down and pull straight up. Twisting crimps the edges and prevents the biscuits from rising tall.
• Macerate for at least 30 minutes. This is not a step to rush. The longer the berries sit in sugar, the more syrup they release and the more intensely flavored the whole dessert becomes.
• Assemble right before serving. Biscuits assembled too far in advance will get soggy from the berry juices. Assemble individual portions as people are ready to eat.
• Use ripe, in-season strawberries. This dessert is simple enough that the quality of the strawberries is the entire show. Pale, flavorless berries will not taste like much no matter what you do.

Fun Variations to Try

• Peach Shortcake: Swap fresh sliced peaches for the strawberries and add a pinch of cinnamon to the maceration sugar.
• Mixed Berry: Use a combination of strawberries, blueberries, and raspberries for a more colorful and complex berry layer.
• Lemon Shortcake: Add 2 teaspoons of lemon zest to the biscuit dough and a tablespoon of lemon juice to the strawberries for a bright citrus lift.
• Chocolate Drizzle: Melt a bit of dark chocolate and drizzle it over the assembled shortcake for a chocolate-strawberry combination.
• Individual Pound Cake Version: Use sliced store-bought pound cake instead of homemade biscuits for a faster, simpler shortcut version.
• Angel Food Cake Version: Use a light, torn angel food cake base for a lighter, more airy texture that soaks up the berry syrup beautifully.

Strawberry Shortcake

Classic summer strawberry shortcake with tender, flaky buttermilk-style biscuits, juicy macerated strawberries, and soft whipped cream.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 14 minutes mins

Total Time 1 hour hr 4 minutes mins

Servings: 6 servings

Course: Dessert

Cuisine: American

Calories: 460

Ingredients Method Notes

Ingredients

  

• 2 lbs fresh strawberries hulled and sliced
• 1/4 cup granulated sugar for macerating
• 2 cups all-purpose flour
• 1/4 cup granulated sugar for biscuits
• 1 tbsp baking powder
• 1/4 tsp salt
• 6 tbsp unsalted butter cold and cubed
• 3/4 cup heavy cream cold, plus more for brushing
• 1 tsp vanilla extract
• 1 cup heavy whipping cream for topping
• 2 tbsp powdered sugar for whipped cream
• 1/2 tsp vanilla extract for whipped cream

Method

 

1. Toss sliced strawberries with 1/4 cup sugar and let macerate at room temperature for at least 30 minutes until juices release.
2. Preheat oven to 425F. Whisk flour, sugar, baking powder, and salt. Work cold cubed butter in with fingertips until mixture resembles coarse crumbs with pea-sized pieces.
3. Add cold cream and vanilla, stirring just until dough comes together. Pat to 3/4-inch thick on a floured surface. Cut rounds with a 2.5-inch cutter without twisting.
4. Place on parchment-lined baking sheet. Brush with cream and bake at 425F for 12 to 14 minutes until golden. Cool 5 minutes.
5. Beat heavy cream, powdered sugar, and vanilla to soft peaks with an electric mixer, about 2 to 3 minutes.
6. Split biscuits. Layer macerated berries and juices, then whipped cream, then the top biscuit. Add more berries and cream on top and serve immediately.

Notes

Keep butter cold throughout the biscuit making process. Do not overwork the dough or twist the biscuit cutter. Macerate strawberries for at least 30 minutes to build the syrupy, flavorful juice. Assemble individual portions right before serving to prevent soggy biscuits.

You Might Also Love

• Tiramisu Cups
• Strawberry Cheesecake Bars
• Dubai Chocolate Bark
• Cottage Cheese Cookie Dough

Something you might like :

Banana Pudding Cups No Bake Cheesecake Jars