What the heck is this?
Strawberry shortcake is the kind of dessert that shows up in your memory before it shows up on your plate. It’s the perfect marriage of juicy, slightly macerated strawberries, fluffy whipped cream, and soft, buttery shortcake biscuits that crumble just enough when you dig in. We’re not talking sponge cake cups from a plastic box—this is homemade, golden-baked, slightly sweet biscuit shortcake with all the cozy charm and none of the fuss. If you’ve never made your own before, buckle up: it’s way easier (and more satisfying) than it looks.
Why You’ll Love This Recipe
- Sweet, juicy strawberries meet buttery, tender shortcakes—enough said
- Real whipped cream—because we’re not here for aerosol cans today
- The biscuits are easy to make and outrageously good even on their own
- It’s a crowd-pleaser, a picnic staple, and a Sunday night treat all in one
- You can make parts ahead and assemble when ready—zero stress
The Good Stuff You’ll Need
For the strawberries:
1 ½ lbs fresh strawberries, hulled and sliced
⅓ cup granulated sugar
1 tsp lemon juice (optional, but brightens the flavor)
For the shortcakes:
2 cups all-purpose flour
¼ cup granulated sugar
1 tbsp baking powder
½ tsp salt
½ cup (1 stick) cold unsalted butter, cubed
¾ cup heavy cream, plus more for brushing
1 tsp vanilla extract
Coarse sugar (for sprinkling on top, optional but amazing)
For the whipped cream:
1 cup heavy cream
2 tbsp powdered sugar
½ tsp vanilla extract
Let’s Do This
Step 1: Prep the strawberries
Place your sliced strawberries in a bowl, sprinkle with the sugar, add the lemon juice if using, and toss to coat. Let them sit at room temp for at least 30 minutes, stirring occasionally. This pulls out the juices and makes that syrupy magic happen.
Step 2: Make the shortcakes
Preheat your oven to 425°F. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mix looks like coarse crumbs. Stir in the cream and vanilla just until the dough comes together—don’t overmix. Turn the dough out onto a lightly floured surface and pat into a ¾-inch thick round. Use a biscuit cutter or glass to cut out 6 shortcakes. Place on a parchment-lined baking sheet, brush tops with cream, and sprinkle with coarse sugar. Bake 12–15 minutes until golden and puffed. Let cool slightly.
Step 3: Whip the cream
In a cold bowl, beat the heavy cream, powdered sugar, and vanilla until soft peaks form. Don’t overbeat—you want cloudlike, not butter.
Step 4: Assemble the shortcakes
Split each biscuit in half horizontally. Spoon a generous amount of strawberries and their syrup onto the bottom half, add a big dollop of whipped cream, then top with the other biscuit half. Serve right away before someone else steals your portion.
Serving Suggestions
Serve these with extra berries and whipped cream on the side, or go rogue with a scoop of vanilla ice cream if you want dessert overload. For a brunchy twist, swap the shortcake for waffles or pancakes. Still works. Still amazing.
Switch It Up
- Berry Blend: Use raspberries, blueberries, or peaches for a summery mix.
- Chocolate Shortcakes: Add 2 tbsp cocoa powder to the flour mix and a handful of mini chocolate chips.
- Boozy Strawberries: Macerate the berries with a splash of Grand Marnier or balsamic vinegar for a grown-up upgrade.
- Lemon Whipped Cream: Add lemon zest for a bright, citrusy twist.
Make-Ahead Tips
Make the biscuits up to 1 day ahead—store in an airtight container and rewarm slightly before serving. Whip the cream a few hours in advance and keep it chilled. Macerate the strawberries up to 1 day ahead, but don’t skip the sugar—it’s what gives you that juicy syrup.
Questions People Actually Ask
Q: Can I use store-bought biscuits?
A: You can, but homemade is 100% worth it here and honestly not hard. If you do use store-bought, go for the flaky layered kind.
Q: Can I use frozen strawberries?
A: Only in a pinch. Thaw them first and expect a bit more liquid—they won’t have the same texture as fresh, but they’ll still taste good.
Q: How long can leftovers keep?
A: Biscuits last about 2 days, but once assembled, shortcakes are best eaten right away or within a few hours. Soggy shortcake is no one’s dream.
Q: Can I make this gluten-free?
A: Yes! Use a 1:1 gluten-free flour blend that includes xanthan gum. You may need to tweak the liquid slightly.
Strawberry Shortcake Like Grandma Made—But With Better Biscuits
- Total Time: 40 minutes
- Yield: 6 shortcakes
Description
Strawberry shortcake is the kind of dessert that shows up in your memory before it shows up on your plate. It’s the perfect marriage of juicy, slightly macerated strawberries, fluffy whipped cream, and soft, buttery shortcake biscuits that crumble just enough when you dig in. We’re not talking sponge cake cups from a plastic box—this is homemade, golden-baked, slightly sweet biscuit shortcake with all the cozy charm and none of the fuss. If you’ve never made your own before, buckle up: it’s way easier (and more satisfying) than it looks.
Ingredients
For the strawberries:
1 ½ lbs fresh strawberries, hulled and sliced
⅓ cup granulated sugar
1 tsp lemon juice (optional, but brightens the flavor)
For the shortcakes:
2 cups all-purpose flour
¼ cup granulated sugar
1 tbsp baking powder
½ tsp salt
½ cup (1 stick) cold unsalted butter, cubed
¾ cup heavy cream, plus more for brushing
1 tsp vanilla extract
Coarse sugar (for sprinkling on top, optional but amazing)
For the whipped cream:
1 cup heavy cream
2 tbsp powdered sugar
½ tsp vanilla extract
Instructions
Step 1: Prep the strawberries
Place your sliced strawberries in a bowl, sprinkle with the sugar, add the lemon juice if using, and toss to coat. Let them sit at room temp for at least 30 minutes, stirring occasionally. This pulls out the juices and makes that syrupy magic happen.
Step 2: Make the shortcakes
Preheat your oven to 425°F. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or your fingers until the mix looks like coarse crumbs. Stir in the cream and vanilla just until the dough comes together—don’t overmix. Turn the dough out onto a lightly floured surface and pat into a ¾-inch thick round. Use a biscuit cutter or glass to cut out 6 shortcakes. Place on a parchment-lined baking sheet, brush tops with cream, and sprinkle with coarse sugar. Bake 12–15 minutes until golden and puffed. Let cool slightly.
Step 3: Whip the cream
In a cold bowl, beat the heavy cream, powdered sugar, and vanilla until soft peaks form. Don’t overbeat—you want cloudlike, not butter.
Step 4: Assemble the shortcakes
Split each biscuit in half horizontally. Spoon a generous amount of strawberries and their syrup onto the bottom half, add a big dollop of whipped cream, then top with the other biscuit half. Serve right away before someone else steals your portion.
Notes
Berry Blend: Use raspberries, blueberries, or peaches for a summery mix.
Chocolate Shortcakes: Add 2 tbsp cocoa powder to the flour mix and a handful of mini chocolate chips.
Boozy Strawberries: Macerate the berries with a splash of Grand Marnier or balsamic vinegar for a grown-up upgrade.
Lemon Whipped Cream: Add lemon zest for a bright, citrusy twist.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~430 kcal
- Fat: ~25g
- Carbohydrates: ~45g
- Protein: ~5g