Strawberry Shortcake
If I had to pick a dessert that feels like a warm hug and a burst of sunshine all at once, it’s strawberry shortcake. It’s old-school in the best way—fresh fruit, real cream, buttery biscuits—no fluff, no fuss. Just real-deal flavor. Growing up, I thought shortcake was that weird little sponge cake cup you buy next to the berries at the grocery store. Spoiler: it’s not.
The real stuff? It’s on a whole other level.
I discovered the magic one summer when I was visiting my aunt in North Carolina. She pulled a tray of golden, flaky biscuits out of the oven, split them open, and filled them with strawberries so juicy they practically made their own sauce. And the whipped cream? Fresh, cold, lightly sweet. That was it for me—I was in love.
This recipe is my way of bottling that magic and passing it on. You ready?
Why This Strawberry Shortcake Recipe Works Every. Single. Time.
Let’s break this down. What makes this the shortcake to end all shortcakes?
The biscuits are legit. We’re not using sponge cake imposters. These are tender, flaky, golden rounds of joy, thanks to a clever folding trick and cold-as-heck butter.
The strawberries shine. We don’t drown them in sugar. We coax out their natural sweetness and let their flavor do the heavy lifting.
The whipped cream? Dreamy. Soft peaks. Just sweet enough. No Cool Whip in sight.
This isn’t just another easy strawberry shortcake recipe. It’s your new favorite dessert. Period.
Let’s Talk Ingredients (And Why They Matter)
For the Shortcakes:
All-purpose flour: It’s sturdy but still tender. Perfect balance.
Cold butter: Like, ice cold. That’s how you get those buttery layers.
Baking powder: Your rise insurance. Fresh is key—no exceptions.
Buttermilk: Tangy and tender-making. Don’t skip it.
Sugar + salt: Flavor makers. Don’t skimp.
For the Strawberries:
Fresh berries: Look for deep red and fragrant. If they smell amazing, they’ll taste amazing.
Sugar: A little goes a long way to pull out those juices.
Lemon zest or vanilla (optional): Brightens and balances the flavor.
The Whipped Cream:
Heavy cream: The good stuff. At least 36% fat.
Powdered sugar: Dissolves smoothly.
Vanilla extract: Adds warmth and rounds everything out.
What You’ll Need
Big mixing bowls
Pastry blender (or two forks)
Biscuit cutter or sharp-edged glass
Parchment-lined baking sheet
Knife and cutting board
Electric mixer (or super strong arm + whisk)
Cooling rack
Let’s Make It! (Step-by-Step Instructions)
Ingredients Recap
Shortcakes:
2 cups flour
1 tbsp baking powder
½ tsp salt
3 tbsp sugar
½ cup cold butter
¾ cup cold buttermilk
Strawberries:
1½ lbs sliced berries
3 tbsp sugar
Optional: lemon zest or vanilla
Whipped Cream:
1 cup heavy cream
2 tbsp powdered sugar
½ tsp vanilla
The How-To
1. Macerate the Berries:
Toss sliced berries with sugar. Add lemon zest or a splash of vanilla if you like. Let them hang out while you do everything else.
2. Biscuit Time:
Preheat the oven to 425°F. Mix dry ingredients, then cut in butter until the mix looks crumbly. Pour in buttermilk. Stir gently—lumpy is okay.
Turn it out, pat into a rectangle, fold it over a few times, then flatten to about an inch thick. Cut biscuits. Don’t twist! Lay them close on a baking sheet.
Bake until golden brown—about 15 minutes. Let cool just a bit.
3. Whip the Cream:
Beat cold cream with sugar and vanilla until soft peaks form. Stick it in the fridge till showtime.
4. Assemble Like a Pro:
Split your biscuit. Pile on berries. Dollop on cream. Crown it with the biscuit top. Maybe more cream. Definitely more berries.
My Pro Tips for Shortcake Stardom
Freeze your butter before cutting it in. Total game changer.
Don’t overwork the dough or you’ll get hockey pucks.
Layer the dough like a rough puff pastry—it makes a huge difference.
Taste your berries first—some need less sugar, some need a little more love.
Chill your mixing bowl before whipping the cream. It speeds things up and fluffs like a dream.
Problems? Here’s How to Fix ‘Em
Tough biscuits? You stirred too much. Next time, mix just until the dough comes together.
Flat biscuits? Probably your baking powder—it might be expired.
Watery berries? You let them sit too long. Macerate just 30–45 minutes.
Using frozen berries? You totally can. Just thaw and drain well first.
Remix Your Shortcake
Drop biscuits: Less fuss. Just scoop and bake.
Berry mashups: Add blueberries, blackberries, raspberries. Go wild.
Flavor twist: Add cinnamon or orange zest to the dough.
Vegan version: Use plant-based butter and coconut cream. It works!
Serve It Right
Assemble just before serving so nothing gets soggy.
Warm biscuits, cold berries, cold whipped cream. Trust me.
Top with a mint leaf or a little drizzle of berry syrup if you’re feeling fancy.
Want more fruity bliss? You’ll love our white chocolate raspberry cake and our zesty raspberry lemon cake too!
Make Ahead & Store Like a Champ
Biscuits: Bake and freeze. Reheat before serving.
Berries: Prep a few hours ahead, not more than a day.
Cream: Fresh is best, but stabilized whipped cream lasts longer.
A Quick Bit of History
Shortcake isn’t new—it’s been around since the 1500s in England. Americans took it to another level, though, especially with strawberries. Today, we even have a National Strawberry Shortcake Day. (It’s June 14, by the way—mark your calendar.)
FAQs
Can I use frozen strawberries?
Yes. Just thaw, drain, and don’t over-macerate.
Is this different from strawberry cake?
Totally. Cake = soft and fluffy. Shortcake = biscuit-style and tender.
Can I prep it all ahead?
You bet. Just keep components separate until go-time.
What if I don’t have buttermilk?
Add 1 tbsp vinegar or lemon juice to milk. Boom—DIY buttermilk.
Can I make minis?
Absolutely. Use a smaller cutter and reduce bake time by a few minutes.
Let’s Talk Shortcake
What’s your best shortcake memory? Did you grow up on it? Have you tried a twist that blew your mind? Tell me in the comments! And if you make this recipe, snap a pic and tag @tastygoodrecipes—I love seeing your creations.
Oh—and if this left you wanting more, check out our strawberry crunch cheesecake or go bold with mounds cake. Dessert is meant to be shared.
Strawberry Shortcake (Flaky Biscuits & Real Whipped Cream)
Ingredients
For the Shortcakes:
- 2 cups 240g all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 3 tbsp granulated sugar
- ½ cup 113g unsalted butter, cold and cubed
- ¾ cup 180ml buttermilk, cold
For the Strawberries:
- 1½ lbs 680g strawberries, hulled and sliced
- 3 –4 tbsp granulated sugar
- Optional: zest of 1 lemon or ½ tsp vanilla extract
For the Whipped Cream:
- 1 cup 240ml heavy cream, cold
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Instructions
Macerate the Strawberries:
- Toss sliced strawberries with sugar and optional lemon zest or vanilla extract. Let sit for 30–45 minutes, stirring occasionally.
Make the Biscuits:
- Preheat oven to 425°F (218°C). Whisk flour, baking powder, sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Add cold buttermilk and stir until just combined.
- Turn dough onto a floured surface, pat into a rectangle, and fold over itself 3–4 times. Pat to 1-inch thickness and cut using a biscuit cutter. Place on parchment-lined baking sheet with edges just touching.
- Bake for 15 minutes until golden brown. Cool slightly.
Make the Whipped Cream:
- Beat cold heavy cream, powdered sugar, and vanilla until soft peaks form. Chill until ready to use.
Assemble the Shortcakes:
- Split each biscuit in half. Spoon strawberries onto the bottom half, top with whipped cream, and add the biscuit lid. Garnish with extra berries and cream.
Notes
- Keep your butter cold for the flakiest biscuits. You can even freeze it briefly before cutting it in.
- Don't overwork your biscuit dough—handle gently for the best texture.
- Assemble the shortcakes just before serving to avoid sogginess.
- For added flair, try a mint garnish or a drizzle of berry syrup.
- Biscuits can be frozen and reheated, and strawberries can be prepared a few hours in advance.
