Classic Strawberry Shortcake From Scratch

Name: Classic Strawberry Shortcake From Scratch
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1/4 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, cold and cubed; 3/4 cup heavy cream; 1 teaspoon vanilla extract; 4 cups fresh strawberries, hulled and sliced; 1/4 cup granulated sugar; 1 cup heavy cream; 2 tablespoons powdered sugar; 1 teaspoon vanilla extract

Highlighted under: From the Oven

I love indulging in desserts that bring back fond childhood memories, and there's nothing quite like a classic strawberry shortcake made from scratch. The sweet, juicy strawberries paired with fluffy homemade biscuits and whipped cream create a perfect harmony of flavors. Making this dessert from scratch allows me to truly appreciate each layer. From the tender texture of the shortcakes to the bright flavor of the strawberries, it’s a treat that simply never gets old, especially during the summer months when strawberries are at their peak.

Created by

Amber Walsh

Last updated on 2026-01-24T08:43:06.614Z

In my quest to perfect the classic strawberry shortcake, I experimented with different biscuit recipes and found that incorporating a bit of heavy cream into the dough not only enhances the flavor but gives them an irresistible tenderness. I also learned that letting the strawberry mixture sit for a bit allows the juices to mingle with the sugar, resulting in a syrupy topping that elevates the entire dessert.

The key to achieving the perfect balance is ensuring the biscuits are fresh out of the oven—warm and slightly crumbly—before slathering them with whipped cream and those luscious strawberries. It’s a delightful experience that’s worth every step!

Why You Will Love This Recipe
Fluffy homemade biscuits that melt in your mouth
Sweet, juicy strawberries bursting with flavor
Light and airy whipped cream to top it all off

Understanding Ingredients

Each ingredient in this classic strawberry shortcake plays a crucial role in crafting the perfect balance of flavors and textures. For the biscuits, using cold unsalted butter is key; it helps create flaky layers while adding richness. When you cut the butter into the dry ingredients, aim for pea-sized pieces. This method traps the butter within the dough, yielding a tender biscuit once baked. If you're looking for a bit of a different taste, you can also replace some of the all-purpose flour with cake flour for a lighter texture.

The strawberries should be fresh and ripe; their natural sweetness is essential for a vibrant flavor. The sugar not only sweetens the fruit but also draws out the juices, making a delicious syrup that will soak into the biscuits. If strawberries are out of season, feel free to substitute with other berries like raspberries or blueberries, or even a mix, to maintain that fruity essence without losing quality.

Techniques for Success

When making the biscuits, avoid over-mixing the dough once the cream is added. Stir until just combined; overworking can yield tough, dry biscuits. If you notice the dough sticking to your hands, lightly flour them, but avoid adding too much extra flour, as that can alter the biscuit's texture. Remember, a gentle patting into shape is preferable for maintaining their fluffy quality during baking.

As for whipping the cream, ensure your bowl and beaters are cold; this will help the cream whip faster and achieve better volume. After adding the powdered sugar and vanilla, keep an eye on the cream as it thickens—beat until stiff peaks form. This means you should be able to turn the bowl upside down without the cream falling out. This extra step ensures your topping is stable enough to hold up against layered biscuits and juicy strawberries.

Ingredients

Gather these ingredients to create a stunning strawberry shortcake.

For the Biscuits

2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cubed
3/4 cup heavy cream
1 teaspoon vanilla extract

For the Strawberries

4 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar

For the Whipped Cream

1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

Make sure to prepare everything fresh for the best results.

Instructions

Follow these simple steps to create your classic strawberry shortcake.

Prepare the Strawberries

In a large bowl, combine the sliced strawberries with 1/4 cup of sugar. Let them sit for at least 20 minutes to allow the juices to form a syrup.

Make the Biscuits

Preheat the oven to 425°F (220°C). In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the heavy cream and vanilla until just combined.

Bake the Biscuits

Turn the dough onto a floured surface and knead gently. Pat into a 1-inch thick rectangle and cut out biscuits using a round cutter. Place on a baking sheet and bake for 15-20 minutes or until golden brown.

Whip the Cream

In a separate bowl, whip the cream until soft peaks form. Add powdered sugar and vanilla, then continue whipping until stiff peaks are achieved.

Assemble the Shortcakes

Once the biscuits are cool, slice them in half and layer with strawberries and whipped cream. Top with the other half of the biscuit and more strawberries.

Enjoy your delicious creation with family and friends!

Pro Tips

For a richer flavor, you can add a splash of lemon zest to the strawberries, which heightens their natural sweetness and adds a delightful twist.

Storage Tips

While strawberry shortcake is best enjoyed fresh, you can store the components separately to maintain their textures. Keep leftover biscuits in an airtight container at room temperature for up to two days. If you have spare whipped cream, it can be refrigerated for up to three days. Just give it a quick whip before serving to restore consistency. However, avoid soaking the biscuits with strawberries and syrup if you intend to store leftovers; instead, assemble them just before serving to prevent sogginess.

If you anticipate making this dessert in advance, consider freezing the biscuits. After baking and cooling, wrap them tightly in plastic wrap and place them in a freezer-safe bag. They can be stored for up to three months. To enjoy, simply thaw at room temperature or warm gently in the oven. Assemble your shortcake with fresh strawberries and whipped cream once you're ready to serve.

Variations and Serving Suggestions

Feel free to get creative with the toppings for your strawberry shortcake! Adding a layer of lemon curd or a handful of mint leaves can elevate the flavors beautifully. For a delightful twist, try incorporating a splash of flavored liqueur, such as elderflower, into your whipped cream for an adult version of this classic dessert. You can even swap the biscuits with other pastries like puff pastry or sponge cake based on your preference.

For a more health-conscious option, consider using Greek yogurt in place of whipped cream. It adds a tangy flavor and creamy texture that pairs wonderfully with the sweet strawberries. Additionally, whole wheat flour can be used in place of all-purpose flour for a more wholesome biscuit. Just remember that this may alter the texture slightly, making them denser but still delicious!

Questions About Recipes

→ Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries, but be sure to thaw them and drain excess liquid before mixing them with sugar.

→ How can I make the biscuits fluffier?

Ensure that your baking powder is fresh and avoid over-kneading the dough to keep the biscuits light and airy.

→ What can I substitute for heavy cream?

You can use coconut cream or a dairy-free whipping cream for a non-dairy option.

→ How long will the shortcake stay fresh?

The shortcakes are best enjoyed fresh but can be stored in an airtight container for up to 2 days.