These classic strawberry shortcakes are the perfect warm-weather treat, featuring tender, slightly sweet biscuits layered with juicy strawberries and a cloud of whipped cream.
Strawberry shortcake is one of those nostalgic desserts that never goes out of style. It’s simple, timeless, and always a crowd-pleaser. This version keeps things classic with soft, buttery biscuits (no rolling or cutting needed!), syrupy strawberries, and homemade whipped cream. Whether you’re serving them for a casual gathering or just treating yourself on a sunny afternoon, they’re sure to impress with minimal effort.
If you’re after something more cake-like, try my strawberry shortcake cake, which has a similar flavor profile with a different spin.
Why You’ll Love This Strawberry Shortcake Recipe
- Classic and comforting. This is the strawberry shortcake you grew up loving, made entirely from scratch.
- No-fuss biscuits. These drop-style shortcakes are easy to mix and scoop. No need for a rolling pin!
- Make-ahead friendly. Prep the components ahead of time and assemble just before serving.
- Perfectly portioned. Individual servings make them feel special and are easy to serve to a crowd.
Key Ingredients
Here’s a look at the key ingredients that make this recipe work. The full ingredient list and instructions are in the recipe card at the bottom of the post.
- All-purpose flour – Provides structure for the biscuits while keeping them soft and tender.
- Granulated sugar – Adds a light sweetness to the biscuits and helps macerate the strawberries.
- Baking powder – Ensures the biscuits rise nicely and stay fluffy.
- Unsalted butter – Cold butter creates steam while baking, which results in flaky, buttery biscuits.
- Heavy cream – Adds richness and moisture to the dough. You’ll also need more for brushing the tops before baking.
- Egg – Helps bind the dough and contributes to the biscuits’ texture.
- Vanilla extract – Adds subtle sweetness and depth to the biscuits.
- Lemon juice – Brightens the flavor of the strawberries and balances their natural sweetness.
- Fresh strawberries – Macerated with sugar and lemon juice to create a syrupy filling.
- Whipped cream – A must for layering! You can use your favorite recipe or my homemade whipped cream for a classic touch.
How to Make Strawberry Shortcake
- Make the biscuit dough. First, whisk together the dry ingredients to evenly distribute the leavening, then cut in the cold butter. Those little bits of butter create steam as they bake, giving the biscuits their soft, layered texture. Finally, stir in the cream, egg, and vanilla just until combined. Over-mixing can make the biscuits tough.
- Portion and bake. Scoop about 1/4 cup of dough per biscuit onto a lined baking sheet. A cookie scoop helps keep the portions consistent for even baking. Brushing the tops with cream gives them a golden finish, and a sprinkle of coarse sugar adds a bit of crunch.
- Macerate the strawberries. Tossing sliced strawberries with sugar and lemon juice draws out their juices and softens them slightly. The lemon brightens the flavor and keeps the sweetness from becoming too one-note.
- Prepare the whipped cream. Whipping to soft peaks keeps the cream plush and easy to dollop, making it ideal for layering.
- Assemble the shortcakes. Split the cooled biscuits gently (either with a serrated knife or your fingers) to avoid compressing the crumb. Layer with juicy berries and whipped cream, letting the syrup soak in just a bit for the best bite.
Tips for Success
- Use cold butter. Cold butter is key to tender, flaky biscuits. If it starts to soften while you’re working, place the bowl in the refrigerator for a few minutes before baking.
- Don’t over-mix the dough. Mix just until the dough comes together. A slightly shaggy texture is fine and will lead to softer biscuits.
- Scoop evenly. Use a 1/4 cup scoop for consistent portions and even baking. If the dough is very soft, a quick chill before baking can help hold the shape.
- Let the berries rest. Give the strawberries at least 30 minutes to macerate. The juices help soak into the biscuits and make each bite more flavorful.
- Assemble just before serving. The biscuits will stay at their best if you wait until the last minute to add the berries and cream. If needed, you can bake the biscuits and prep the other components ahead of time.
Variations
- Swap in other berries. Raspberries, blueberries, or blackberries (or a mix) can be used in place of or along with the strawberries.
- Make mini shortcakes. Scoop smaller biscuits (about 2 tablespoons each) for a petite version. Perfect for parties or smaller servings!
- Try flavored whipped cream. Add a splash of almond extract, rosewater, or even a spoonful of strawberry jam to your whipped cream for a twist.
- Use sweetened yogurt or mascarpone. For a different creamy layer, lightly sweetened Greek yogurt or whipped mascarpone can stand in for whipped cream.
How to Store
- Biscuits: Store leftover biscuits in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to 2 months. Rewarm gently in the oven before serving.
- Strawberries: Macerated strawberries are best the day they’re made but can be refrigerated in an airtight container for up to 2 days. The longer they sit, the softer they’ll become.
- Whipped cream: If you’re using freshly whipped cream, it’s best made the day you plan to serve it. Stabilized whipped cream will hold up longer, up to 2 days in the refrigerator.
- Assembled shortcakes: Once assembled, the biscuits will begin to absorb moisture from the berries and cream. If you have leftovers, refrigerate them and enjoy within a day. Just expect a softer texture.
A Fresh Take on a Classic Favorite
Strawberry shortcake is one of those desserts that never goes out of style, and this easy, biscuit-style version proves why. With simple components and just the right balance of flavors and textures, it’s a treat you’ll want to make all season long.
These shortcakes are delicious whether served slightly warm or completely cooled. Go with whatever you prefer! Just be sure to wait until right before serving to assemble for the best texture.
Have you made this recipe? I’d love to hear how it turned out! Leave a comment and a star rating below to share your thoughts.
More Strawberry Recipes You’ll Love
Get the Recipe:
Strawberry Shortcake
These classic strawberry shortcakes are made with soft, slightly sweet drop biscuits, juicy macerated strawberries, and a generous layer of whipped cream. They're simple, nostalgic, and perfect for showcasing fresh berries.
Ingredients
For the biscuits:
- 2 cups (240 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon lemon zest, optional
- 1/2 cup (113 g) cold unsalted butter, cut into small cubes
- 2/3 cup (160 ml) heavy cream, plus more for brushing the biscuits
- 1 large egg
- 1 teaspoon vanilla extract
- coarse sugar, optional
For the filling:
- 1 to 1 1/2 pounds (454 to 680 g) fresh strawberries, hulled and sliced
- 1/4 to 1/3 cup (50 to 67 g) granulated sugar, adjust to taste
- 1 tablespoon (15 ml) fresh lemon juice
- about 2 cups sweetened whipped cream, soft or medium peaks
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Instructions
To make the biscuits:
- Preheat the oven to 425°F (220°C). Line a baking sheet with a silicone liner or parchment paper rated for high temperatures.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and lemon zest (if using).
- Add the cold butter cubes, and use a pastry blender or your fingers to cut the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces remaining.
- In a small bowl, whisk together the cream, egg, and vanilla.
- Pour the wet mixture into the dry ingredients and stir just until combined. Don’t over-mix. It’s okay if it looks a bit shaggy.
- Scoop or drop 8 mounds (about 1/4 cup each) onto the baking sheet, spacing them apart. Brush the tops with a little cream, and sprinkle with coarse sugar if you’d like a bit of crunch.
- Bake for 14–17 minutes, or until golden brown. Let them cool completely before assembling.
To make the strawberry topping:
- Combine the sliced strawberries, sugar, and lemon juice in a bowl.
- Toss gently to coat. Let sit at room temperature for 30–45 minutes, stirring occasionally, until the berries release their juices and become syrupy.
- Taste and adjust the sugar or lemon juice as needed before serving.
To assemble:
- Split the biscuits horizontally with a serrated knife. If they’re very tender, use your fingers to gently pull them apart.
- Spoon strawberries and their juices over the bottom half of each biscuit.
- Add a generous dollop of whipped cream on top of the strawberries.
- Place the biscuit tops over the cream. Add a little extra cream and a few more berries on top if you’re feeling fancy.
- Serve right away so the biscuits stay tender and the cream doesn’t deflate.
Notes
- Assembled shortcakes are best enjoyed the day they’re made. The biscuits and strawberries can be stored separately up to 2 days.
Show off your baking masterpiece!Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can’t wait to see your creation!
