The Best Classic Strawberry Shortcake

There is something fundamentally nostalgic and undeniably perfect about a classic Strawberry Shortcake. It is the quintessential dessert of summer, evoking memories of backyard barbecues, Fourth of July celebrations, and the first harvest of local berries. While many modern interpretations use sponge cake or even store-bought “dessert shells,” a truly authentic shortcake relies on a flaky, buttery, slightly salty biscuit.

The magic of this dessert lies in the contrast of textures and temperatures: the warm, crumbly biscuit, the cold, velvety whipped cream, and the macerated strawberries that have released their ruby-red juices to create a natural syrup. In this guide, we are going to master the art of the “short” dough—a pastry term meaning high in fat—to ensure your biscuits are light, airy, and the perfect vessel for peak-season fruit.

Why You’ll Love This Strawberry Shortcake

• The Biscuit Texture: Unlike a dry cake, these biscuits are rich and tender with “shaggy” edges that get delightfully crisp in the oven.
• Macerated Berries: We don’t just slice the fruit; we macerate them with sugar and a hint of lemon to create a luscious sauce that soaks into the biscuit.
• Balance of Sweetness: By using a lightly sweetened Chantilly cream, we allow the natural sweetness of the strawberries to be the star of the show.
• Beginner Friendly: This is an approachable “from-scratch” recipe that doesn’t require a stand mixer or complex decorating skills.

Ingredients

For the Macerated Strawberries

• 2 lbs Fresh strawberries, hulled and sliced
• 1/4 cup Granulated sugar (adjust based on berry sweetness)
• 1 tsp Fresh lemon juice
• 1/2 tsp Lemon zest (optional, for brightness)

For the Buttery Shortcake Biscuits

• 3 cups All-purpose flour
• 1/4 cup Granulated sugar (plus extra for topping)
• 1 tbsp Baking powder
• 1 tsp Kosher salt
• 3/4 cup Unsalted butter, cold and cubed
• 1 cup Heavy cream (cold), plus 2 tbsp for brushing
• 1 large Egg (optional, for a richer dough)
• 1 tsp Vanilla extract

For the Homemade Whipped Cream

• 1 1/2 cups Heavy whipping cream, chilled
• 3 tbsp Powdered sugar
• 1 tsp Vanilla bean paste or extract

Instructions

1. Macerate the Strawberries

Start by preparing your fruit at least 30 minutes before serving. In a medium bowl, toss the sliced strawberries with the sugar and lemon juice. The sugar draws out the moisture from the berries via osmosis, creating a natural syrup. Cover and let sit at room temperature.

2. Prepare the Dry Ingredients

Preheat your oven to 425°F (220°C). In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Ensure there are no large clumps of baking powder, as this ensures an even rise for your biscuits.

3. Cut in the Butter

Add the cold, cubed butter to the flour mixture. Using a pastry cutter or two forks, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Expert Tip: Those small chunks of butter are what create the flaky layers!

4. Mix and Shape the Dough

Stir in the heavy cream, vanilla, and egg (if using) until a shaggy dough forms. Turn the dough onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Fold the dough over itself twice to create layers. Use a circular biscuit cutter to stamp out 6–8 rounds. Place them on a parchment-lined baking sheet.

5. Bake to Golden Perfection

Brush the tops of the biscuits with a little extra heavy cream and sprinkle with coarse sugar. Bake for 15–18 minutes or until the tops are golden brown and the biscuits have risen significantly. Let them cool slightly on a wire rack before splitting.

6. Assemble and Serve

While the biscuits cool, whip the heavy cream, powdered sugar, and vanilla until soft peaks form. To assemble, split a warm biscuit in half. Place the bottom half on a plate, spoon a generous amount of strawberries and syrup over it, add a dollop of whipped cream, and top with the other biscuit half. Top with more cream and a final berry for garnish.

Expert Tips for Success

• Keep it Cold: The secret to a tall, flaky shortcake is cold fat. Ensure your butter and cream are straight from the fridge. If the dough feels warm, pop it in the freezer for 10 minutes before baking.
• Don’t Overmix: When adding the cream, mix just until the flour is hydrated. Overworking the dough develops gluten, which results in a tough, bread-like biscuit instead of a tender shortcake.
• The “No-Twist” Rule: When using a biscuit cutter, press straight down and pull straight up. If you twist the cutter, you “seal” the edges of the dough, which prevents the biscuit from rising to its full potential.

Variations

• The Chocolate Twist: Add 1/2 cup of mini chocolate chips to the biscuit dough for a “Chocolate Covered Strawberry” vibe.
• Herbal Infusion: Macerate the strawberries with finely chopped fresh basil or mint for a sophisticated, savory-sweet profile.
• Mixed Berry: Substitute half of the strawberries with blackberries or raspberries for a deeper color and tarter flavor.

Frequently Asked Questions

Can I make the biscuits in advance? Yes! You can bake the biscuits up to 24 hours in advance. Store them in an airtight container. To restore that “fresh-baked” feel, warm them in a 300°F oven for 5 minutes before serving.

Why is my whipped cream grainy? Graininess usually happens when whipped cream is over-beaten. Once the cream starts to thicken and hold its shape, watch it closely. If it becomes grainy, you can sometimes fix it by gently folding in a tablespoon of liquid heavy cream.

Can I use frozen strawberries? While fresh is best for texture, you can use frozen thawed strawberries. Note that they will be much softer and release more liquid, so you may want to reduce the added sugar.

Classic Strawberry Shortcake

A traditional summer dessert featuring buttery, flaky handmade biscuits, macerated fresh strawberries, and pillowy vanilla whipped cream.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 6 servings

Course: Dessert

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

For the Macerated Strawberries

• 2 lbs Fresh strawberries, sliced
• 1/4 cup Granulated sugar
• 1 tsp Lemon juice

For the Biscuits

• 3 cups All-purpose flour
• 3/4 cup Unsalted butter Cold and cubed
• 1 cup Heavy cream Plus extra for brushing
• 1 tbsp Baking powder

For the Whipped Cream

• 1.5 cups Heavy whipping cream Chilled
• 3 tbsp Powdered sugar

Method

 

1. Toss sliced strawberries with sugar and lemon juice; let sit for 30 minutes to create syrup.
2. Whisk dry ingredients together, then cut in cold butter until pea-sized crumbs form.
3. Gently stir in heavy cream until a shaggy dough forms; pat into a 1-inch thick rectangle.
4. Cut into rounds and bake at 425°F for 15-18 minutes until golden brown.
5. Whip the heavy cream and powdered sugar until soft peaks form.
6. Split warm biscuits, layer with berries and cream, and serve immediately.

Notes

Ensure your butter is ice cold for the flakiest results. Do not overwork the dough or the biscuits will be tough.

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