Classic Strawberry Shortcake From Scratch

Name: Classic Strawberry Shortcake From Scratch
Prep time: 20 min
Cook time: 25 min
Total time: 45 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; 1 cup heavy cream; 4 cups fresh strawberries, hulled and sliced; 1/4 cup granulated sugar; 1 cup heavy cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Everyday Desserts

I love making Classic Strawberry Shortcake from scratch because it brings back fond memories of summer gatherings with family and friends. The combination of tender biscuits and juicy strawberries, topped with freshly whipped cream, is simply irresistible. There’s something so satisfying about baking the biscuits myself, allowing me to control the textures and flavors. Every bite feels like a celebration, capturing the essence of ripe strawberries in a sweet homemade treat. Trust me, once you try this recipe, you'll be convinced that homemade is always better!

Created by

Holly James

Last updated on 2026-01-24T08:49:10.037Z

Making this Classic Strawberry Shortcake is a delightful kitchen adventure. I remember the first time I baked these biscuits; I was amazed at how simple ingredients could transform into something so delicious. The key is to handle the dough gently to ensure they come out tender. I often use a mix of fresh and frozen strawberries to enhance the flavor, providing a sweet balance in every layer.

What really elevates this dessert is the homemade whipped cream. It takes just a few minutes to prepare and adds a richness that store-bought simply cannot match. If you mix the cream until it just holds stiff peaks, it won’t collapse on the strawberries, which is essential for presentation and ensuring every slice is perfect.

        Why You'll Love This Recipe
        Fresh strawberries bursting with flavor
Tender, buttery biscuits that melt in your mouth
Light and fluffy whipped cream made from scratch

      

The Importance of Fresh Strawberries

Using fresh, ripe strawberries is essential for creating a truly outstanding strawberry shortcake. When selecting strawberries, look for ones that are deep red, firm, and fragrant. These qualities indicate peak ripeness and flavor. Avoid strawberries that are dull, pale, or have soft spots, as they may not offer the sweetness or texture needed in this dessert. Remember, the strawberries will be macerated with sugar, bringing out their natural juices for a luscious filling.

Once you have your strawberries, hulled and sliced, tossing them with sugar helps to draw out their juices, resulting in a syrupy consistency. Let them sit for about 15 minutes. This resting period not only enhances the flavor but also provides a beautiful, glossy coating when assembled with the biscuits, creating an irresistible visual appeal.

Mastering Biscuit Texture

The key to achieving perfectly tender and flaky biscuits lies in the preparation. Ensure your butter is very cold before incorporating it into the dry ingredients; this step is crucial for creating steam pockets during baking. If you prefer, use a pastry cutter or your fingers to work the butter into the flour mixture until you achieve a crumbly texture, which should look like coarse sand or small peas. Avoid overmixing the dough, as this can lead to tough biscuits.

When cutting the biscuits, press straight down without twisting the cutter, which can seal the edges and impede rising. Bake the biscuits until they are golden brown on the tops, typically around 15-20 minutes. Monitoring them closely during the last few minutes ensures they don't overbake, resulting in a delightful balance of crunch on the outside and softness on the inside.

Creative Serving Suggestions

While the classic serving method is delightful, you can elevate your strawberry shortcake by adding unique flavors or textures. Try infusing the whipped cream with citrus zest or a splash of liqueur like Grand Marnier for an adult twist. You can also layer in other fruits, such as raspberries or blueberries, to add variety and a pop of color to your dessert presentation.

For a stunning visual effect, consider using a trifle dish to assemble your shortcake. Alternate layers of biscuit, strawberries, and whipped cream to create an eye-catching dessert centerpieces that not only tastes amazing but is also pleasing to the eye. Leftovers can be stored in the refrigerator for a day, but they’re best enjoyed fresh to maintain the biscuits’ texture.

Ingredients

Gather these simple ingredients to create the perfect 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
1 cup heavy cream

For the strawberries

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

For the whipped cream

1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

Once you have your ingredients prepared, it's time to start baking!

Instructions

Follow these simple steps to create your classic strawberry shortcake.

Prepare the strawberries

In a bowl, combine sliced strawberries with 1/4 cup of granulated sugar. Toss gently and let sit for about 15 minutes to release their juices.

Make the biscuits

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

Stir in the heavy cream just until combined.

Shape and bake the biscuits

Turn the dough onto a floured surface and gently knead a few times. 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.

Prepare the whipped cream

In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to over-whip.

Assemble the shortcakes

Slice the biscuits in half horizontally. Layer the bottom half with strawberries and a dollop of whipped cream, then place the top half and add more strawberries and cream.

Your Classic Strawberry Shortcake is now ready to enjoy!

Pro Tips

For an extra layer of flavor, you can add a splash of lemon juice to the strawberries or a bit of almond extract to the whipped cream.

Ingredient Substitutions

If you find yourself without heavy cream for the whipped topping, you can substitute it with a non-dairy alternative, such as coconut cream, which provides a rich consistency and slightly tropical flavor. Just make sure to chill it before whipping for best results. Additionally, if you're in a pinch for fresh strawberries and wish to use frozen ones, ensure they're thawed and drained well before use to avoid excess moisture in your shortcake.

For a slightly healthier option, consider reducing the sugar in both the biscuits and the whipped cream. You can use alternatives like honey or maple syrup, but adjust the liquid ratios accordingly. Remember, the sweetness of the strawberries will complement your dessert, so it’s okay to reduce the sugar without compromising overall flavor.

Make-Ahead Tips

You can prepare components of this strawberry shortcake ahead of time to save effort on serving day. The biscuits can be baked and stored in an airtight container at room temperature for up to two days. For longer-term storage, freeze the unbaked dough; simply cut out the biscuits and place them on a baking sheet in the freezer until solid, then transfer them to a freezer bag. They can go directly from freezer to oven, adding a few extra minutes to the baking time.

The strawberries can be prepped a few hours in advance as well. Once you've sliced and tossed them with sugar, keep them covered in the refrigerator. This can enhance the flavor as they sit and meld with the sugar, ensuring the sweetest experience possible when it’s time to assemble and serve your classic strawberry shortcake.

Troubleshooting Common Issues

If your biscuits turn out too dense or dry, this typically means they were overworked. Stir just until the dough is combined, avoiding any excessive kneading. Another common issue is the strawberries being too watery; make sure to drain them well if they’ve been frozen. If you find the macerated strawberries create too much juice, you can thicken them slightly with a teaspoon of cornstarch before assembling the shortcake.

For the whipped cream, over-whipping can turn it grainy or even buttery. Watch closely when beaters are on high speed. Stop whipping once you see soft peaks forming; this will achieve the perfect airy and silky texture which complements the dessert beautifully. If you do over-whip, gently fold in a bit more fresh cream to salvage it.

Questions About Recipes

→ Can I make the biscuits ahead of time?

Yes, you can prepare the biscuits a day in advance and store them in an airtight container. Just re-warm them before serving.

→ What if I can't find fresh strawberries?

You can use frozen strawberries; just make sure to thaw and drain any excess juice before using.

→ Can I substitute the heavy cream?

For the whipped cream, you can use dairy alternatives like coconut cream, but the taste and texture will vary.

→ How do I store leftover shortcake?

Store leftover shortcakes in the refrigerator. It's best to keep the components separate to maintain texture.