Introduction
Classic strawberry shortcake is the perfect dessert for spring and summer. It’s light, fresh, sweet, and wonderfully comforting. With juicy strawberries, soft homemade biscuits, and fluffy whipped cream, this dessert brings together simple ingredients in the most delicious way. The combination of tender biscuits and sweet strawberries soaked in their own juices creates a dessert that feels both elegant and homey.
This recipe is designed to be easy for beginners while still giving bakery-quality results. Whether you’re celebrating a special occasion, hosting guests, or just wanting something sweet on a warm day, strawberry shortcake always brings smiles to the table.
History / Background
Strawberry shortcake has deep roots in American food history. The earliest recipes appeared in the mid-1800s, when strawberries became widely available and affordable. Back then, “shortcake” referred to a lightly sweetened biscuit made with butter or shortening, giving it a crumbly, tender texture.
By the late 19th and early 20th centuries, people began pairing these biscuits with sugared strawberries and whipped cream, creating the classic dessert we know today. Strawberry shortcake quickly became a symbol of early summer, often served at festivals and community gatherings. Today, it remains a timeless favorite enjoyed across the United States.
Why You’ll Love This Recipe
• Fresh and naturally sweet
• Easy to make with simple ingredients
• Soft, buttery homemade biscuits
• Light and fluffy whipped cream
• Perfect dessert for warm weather
• Comes together quickly
• Great for parties, picnics, and family celebrations
• Customizable with extra flavors and toppings
Ingredient Notes
Strawberries
Use fresh, ripe strawberries for the sweetest flavor. Slicing them and mixing with sugar helps release their juices, creating a natural syrup.
Sugar
White sugar sweetens both the strawberries and the biscuits.
Flour
All-purpose flour works perfectly for soft, tender biscuits.
Butter
Cold, unsalted butter is essential for creating flaky layers.
Milk or Cream
Used for moistening biscuit dough. Heavy cream makes the richest biscuits.
Baking Powder
Helps the biscuits rise and stay fluffy.
Whipped Cream
Freshly whipped cream with a little sugar and vanilla makes this dessert irresistible.
Equipment Needed
• Mixing bowls
• Whisk
• Pastry cutter or fork
• Measuring cups and spoons
• Baking sheet
• Parchment paper
• Cooling rack
• Knife for slicing strawberries
• Hand mixer or whisk for whipping cream
Full Recipe Card
Ingredients
For the Strawberries
• 4 cups fresh strawberries, sliced
• ¼ cup sugar
For the Biscuits
• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ¼ teaspoon salt
• 3 tablespoons sugar
• ½ cup unsalted butter, cold and cubed
• ¾ cup milk or heavy cream
For the Whipped Cream
• 1 ½ cups heavy whipping cream
• 3 tablespoons sugar
• 1 teaspoon vanilla extract
Instructions
- Combine sliced strawberries and sugar in a bowl. Stir well and let them sit for at least 20–30 minutes to release juices.
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a bowl, whisk flour, baking powder, sugar, and salt.
- Add cold butter cubes and cut them into the dry ingredients using a pastry cutter or fork until the mixture looks crumbly.
- Pour in the milk or cream and stir until the dough just comes together.
- Turn the dough onto a lightly floured surface and pat it into a 1-inch thick circle.
- Cut out biscuits using a round cutter or the rim of a glass.
- Place biscuits on the baking sheet and bake for 12–15 minutes or until golden.
- Allow the biscuits to cool slightly.
- In a chilled bowl, whip the heavy cream, sugar, and vanilla until soft peaks form.
- Assemble shortcakes by slicing biscuits in half, spooning strawberries over the bottom half, adding whipped cream, then placing the top half back on.
Recipe Notes
• If strawberries are not very sweet, add a little extra sugar.
• Do not overmix biscuit dough — it should remain slightly shaggy.
• Serve shortcakes soon after assembling for the freshest texture.
Tips & Variations
• Add lemon zest to the strawberries for brightness.
• Replace strawberries with peaches, blueberries, or mixed berries.
• Add a splash of vanilla or almond extract to the biscuit dough.
• Brush biscuit tops with cream and sprinkle with coarse sugar for a sweeter crust.
• Add a tablespoon of honey to the whipped cream for a floral flavor.
Pro Chef Tips
• Always use cold butter in biscuit dough — this creates flaky layers.
• Chill the bowl and whisk before making whipped cream for better volume.
• Let the strawberries sit long enough to create plenty of syrup for soaking the biscuits.
• Bake biscuits right before serving for the best texture.
• Split the biscuits gently with a fork to preserve the crumb.
Common Mistakes to Avoid
• Using warm butter, which prevents biscuits from getting flaky
• Overmixing the dough, making biscuits tough
• Using under-ripe strawberries with little flavor
• Whipping cream for too long, which turns it grainy
• Assembling too early, causing biscuits to turn soggy
• Cutting biscuits too thin — thicker biscuits are better for filling
Storage & Meal Prep
• Store leftover biscuits in an airtight container for up to 2 days.
• Keep strawberries refrigerated for up to 3 days.
• Whipped cream is best used the same day, but can be stored for 24 hours.
• Assemble shortcakes only when serving for the best texture.
Make-Ahead & Freezer Notes
• Biscuits can be made ahead and frozen for up to 2 months.
• Reheat frozen biscuits in the oven before serving.
• Strawberries should be freshly prepared, not frozen.
• Whipped cream should be made fresh for best results.
Serving Suggestions
• Add an extra spoonful of strawberry syrup over the top.
• Serve with vanilla ice cream for an indulgent twist.
• Add mint leaves for a fresh, colorful garnish.
• Serve in mason jars for a cute, portable dessert.
• Make mini shortcakes for party platters or buffet tables.
FAQs
Can I use frozen strawberries?
They can work in a pinch, but fresh strawberries give the best flavor and texture.
Can I make the biscuits sweeter?
Yes, increase the sugar in the dough to 5 tablespoons.
Can I use whipped topping instead of fresh cream?
Yes, but fresh whipped cream tastes much better.
Why are my biscuits dense?
You may have overmixed the dough or used warm butter.
Can I make this recipe dairy-free?
Use dairy-free butter and coconut cream for whipping, though flavor will differ slightly.
Conclusion
Classic strawberry shortcake is a timeless dessert that brings together fresh, simple ingredients in the most delicious way. With tender homemade biscuits, juicy strawberries, and fluffy whipped cream, it’s a recipe that feels comforting, elegant, and perfect for any warm-weather celebration. This beginner-friendly version helps you create a dessert that looks stunning and tastes even better.
