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strawberry shortcake recipe featured
Avatar photoJohnson Maya

Classic Strawberry Shortcake Recipe

Flaky homemade biscuits layered with juicy macerated strawberries and fresh whipped cream make this strawberry shortcake recipe the ultimate summer dessert. Bursting with fresh flavors and easy to make from scratch, it's a timeless American favorite perfect for picnics and parties.
Prep Time 25 minutes
Cook Time 18 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 419
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE SHORTCAKES:
  • 2 cups (240g) all-purpose flour
  • 1/4 cup granulated sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (113g) cold unsalted butter, cubed
  • 2/3 cup cold heavy cream
  • 1 large egg
  • FOR THE STRAWBERRIES:
  • 2 lbs fresh strawberries, hulled and sliced
  • 1/3 cup granulated sugar
  • FOR THE WHIPPED CREAM:
  • 1 1/2 cups heavy whipping cream, cold
  • 3 Tbsp powdered sugar
  • 1 tsp vanilla extract

Equipment

  • Food processor or mixing bowl
  • Biscuit cutter
  • Baking sheet
  • Electric mixer

Method
 

  1. strawberry shortcake recipe recipeCard1
  2. Step 1: Prepare the strawberries by hulling and slicing 2 lbs of fresh berries into a large bowl. Sprinkle with 1/3 cup sugar, gently toss, and let macerate at room temperature for at least 30 minutes, stirring occasionally. The berries will release their juices, forming a syrupy mixture essential for soaking the biscuits—look for softened berries and vibrant red liquid as your cue it's ready.
  3. Step 2: For the shortcakes, preheat oven to 425°F and line a baking sheet with parchment. In a food processor, pulse 2 cups flour, 1/4 cup sugar, baking powder, and salt. Add cold butter cubes and pulse until pea-sized crumbs form. Add 2/3 cup cold heavy cream and 1 beaten egg, pulsing just until dough comes together without overmixing to preserve flakiness. Pat dough to 3/4-inch thickness on floured surface.
  4. Step 3: Cut into 8 biscuits with a 2.5-inch cutter, place on sheet without twisting edges, brush tops with cream, and sprinkle sugar. Bake 15-18 minutes until golden and risen, rotating halfway for even browning—internal temp around 200°F confirms perfection. Cool 10 minutes.
  5. Step 4: Whip 1 1/2 cups cold heavy cream with 3 Tbsp powdered sugar and 1 tsp vanilla to stiff peaks, about 2-3 minutes.
  6. Step 5: Split warm biscuits, layer with strawberries and syrup, top with whipped cream and biscuit lid. Serve immediately for the best strawberry shortcake recipe experience.

Nutrition

Calories: 419 | Carbohydrates: 50 | Protein: 5 | Fat: 22 | Fiber: 3 | Sugar: 22

Notes

STORAGE: Store unassembled components separately—biscuits airtight at room temp 2 days, strawberries refrigerated 3 days, whipped cream 1 day. Reheat biscuits at 350°F 5 minutes.
MAKE AHEAD: Macerate strawberries and bake biscuits up to 24 hours ahead; store covered.
SUBSTITUTIONS: Dairy-free? Use coconut cream and vegan butter. Gluten-free flour blend 1:1 with xanthan gum.
PRO TIPS: Freeze butter 15 minutes pre-cube for max flakes. Macerate berries longer for thicker syrup. High oven heat is key—don't lower temp.
SERVING SUGGESTIONS: Plate with mint sprigs, extra syrup drizzle; pair with iced tea or lemon sorbet. Trifle-style in glass for parties.
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