Classic Strawberry Shortcake

There’s something about strawberry shortcake that just makes me smile. Maybe it’s the way those sweet berries mix with the soft, buttery cake, or how the whole dessert reminds me of summer picnics in the backyard. I’ve made this recipe so many times, I could probably do it with my eyes closed (though I wouldn’t recommend that!).

What I love most about this classic dessert is how simple it really is. You don’t need fancy ingredients or complicated techniques to make something that everyone at the table will love. Whether you’re serving it at a family gathering or just want to treat yourself on a regular Tuesday, strawberry shortcake never disappoints. And the best part? You can pull it together in no time, leaving you more minutes to enjoy those perfect strawberry-filled bites.

What Kind of Strawberries Should I Use?

Fresh strawberries are definitely the way to go for shortcake – look for berries that are bright red all the way through with no white or green patches near the stem. The best ones will be fragrant and firm, but not hard, and free from any soft spots or mold. If you’re shopping at the grocery store, those clear plastic containers can be tricky – flip them over to check for any mushy berries hiding at the bottom. While you might be tempted to go for the biggest strawberries you can find, medium-sized ones often pack more flavor. If you’re making this in peak strawberry season (usually late spring to early summer), try getting your berries from a local farm stand or farmers’ market – they’ll likely be sweeter and juicier than store-bought ones.

Options for Substitutions

This classic strawberry shortcake recipe can be adapted with several ingredient swaps if needed:

• Strawberries: While strawberries are classic here, you can use other berries like raspberries, blackberries, or even peaches when in season. Just make sure to adjust the sugar based on the fruit’s natural sweetness.
• Heavy cream: For the whipped topping, you could use coconut cream (chilled overnight) as a dairy-free option. Just note that the flavor will be slightly different.
• Buttermilk: No buttermilk? Mix 1 cup regular milk with 1 tablespoon lemon juice or white vinegar, let stand for 5 minutes before using.
• All-purpose flour: You can use self-rising flour – just skip the baking powder and salt in the recipe. For a more tender biscuit, you could swap up to 1/2 cup of the flour with cake flour.
• Vanilla essence: Feel free to use vanilla bean paste or even almond extract for a different flavor profile.
• Coarse sugar topping: Regular granulated sugar works fine for the topping, or you can skip it altogether if you prefer less sweetness.

Watch Out for These Mistakes While Baking

The biggest mistake when making strawberry shortcake is overworking the dough – mix just until the ingredients come together, as overmixing will result in tough, dense biscuits instead of light, flaky ones. Working with warm butter is another common error – keep your butter and buttermilk very cold until the moment you use them, and if the dough starts feeling warm while you’re working with it, pop it in the fridge for 15 minutes. When macerating the strawberries, don’t skip the resting time – letting them sit with sugar for at least 30 minutes creates a lovely syrup and brings out their natural sweetness. For the flakiest layers, fold the dough like a letter three times before cutting, and when cutting the biscuits, use a sharp, straight-down motion without twisting the cutter, as twisting seals the edges and prevents proper rising.

What to Serve With Strawberry Shortcake?

When it comes to serving strawberry shortcake, I like to keep things simple since this dessert already has so much going for it! A scoop of vanilla ice cream on the side adds an extra layer of creamy goodness and works really well with the warm biscuits and fresh berries. For drinks, try serving it with a cup of fresh coffee or tea – the slight bitterness creates a nice balance with the sweet berries and cream. If you’re feeling fancy, you could also add some fresh mint leaves as a garnish and serve extra whipped cream on the side for those who want an extra dollop (and who doesn’t?).

Storage Instructions

Keep Fresh: For the best strawberry shortcake experience, store the components separately. Keep the baked shortcake biscuits in an airtight container at room temperature for up to 2 days. The sliced strawberries can go in a covered container in the fridge for up to 24 hours once they’re mixed with sugar.

Make Ahead: You can prep parts of this dessert in advance! The shortcake biscuits can be baked and frozen for up to 3 months – just wrap them well in plastic wrap and place in a freezer bag. The whipped cream is best made fresh, but you can whip it up to 4 hours ahead and keep it covered in the fridge.

Assemble: For the tastiest results, assemble your shortcakes just before serving. If you put them together too early, the biscuits can get soggy from the strawberry juice and whipped cream. Nobody likes a mushy shortcake!

Preparation Time	20-30 minutes
Cooking Time	18-22 minutes
Total Time	38-52 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 4000-4400
• Protein: 50-60 g
• Fat: 250-270 g
• Carbohydrates: 400-420 g

Ingredients

• 6-7 cups strawberries, cut into quarters
• 1/4 cup plus 2 tablespoons granulated sugar (about 75g), set aside
• 1 teaspoon vanilla essence
• 1 cup heavy cream (240ml)
• 2 and 3/4 cups all-purpose flour (345g), plus extra for handling and dusting
• 1/4 cup granulated sugar (50g)
• 4 teaspoons non-aluminum baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon salt (fine sea salt is suggested)
• 3/4 cup unsalted butter (12 tablespoons, 170g), chilled and in cubes
• 1 cup chilled buttermilk (240ml)
• 2 tablespoons heavy cream or buttermilk (30ml)
• Coarse sugar for topping

Step 1: Prepare the Strawberries

In a large bowl, stir the strawberries and 1/4 cup (50g) of granulated sugar together.

Cover the bowl and place it in the refrigerator.

Let it sit until ready to use, allowing the strawberries to release their delicious juices.

Step 2: Preheat and Prepare the Dry Ingredients

Preheat your oven to 400°F (204°C).

In a large bowl or a food processor, mix the flour, granulated sugar, baking powder, baking soda, and salt.

Whisk or pulse until combined.

Add the cubed butter and cut it into the dry ingredients using a pastry cutter or by pulsing several times in the processor until coarse crumbs form.

If you used a food processor, transfer the mixture to a large bowl.

Step 3: Add Buttermilk and Shape the Dough

Pour the buttermilk over the dry ingredients.

Gently fold everything together with a large spoon or silicone spatula until the dough starts to come together.

Be careful not to overwork the dough.

The dough will be shaggy and crumbly with occasional wet spots.

Transfer the dough onto a floured work surface.

With generously floured hands, gently bring it together.

Use extra flour to keep hands and the surface well-floured.

Flatten the dough into a 3/4-inch thick rectangle, fold one side to the center, then the other side.

Turn the dough horizontally and flatten again.

Repeat this process two more times, finally flattening into a 3/4-inch thick rectangle.

Step 4: Cut and Bake the Biscuits

Using a 2.75 or 3-inch biscuit cutter, cut out circles from the dough.

Avoid twisting the cutter as you press down.

Re-roll and flatten any leftover dough scraps to cut more circles, aiming for about 10-12 biscuits in total.

Arrange the biscuits in a 10-inch cast iron skillet or place them close together on a parchment paper or silicone baking mat-lined baking sheet, making sure they are touching.

Brush the tops with 2 tablespoons of heavy cream or buttermilk and sprinkle with coarse sugar.

Bake for 18-22 minutes until the biscuits are golden brown on top.

Remove from the oven and let cool for at least 10 minutes before assembling.

Step 5: Make the Whipped Cream

In a separate bowl, use a hand mixer or a stand mixer fitted with a whisk attachment to beat the heavy cream, 2 tablespoons of granulated sugar, and vanilla on medium-high speed until soft-medium peaks form, about 3 minutes.

Step 6: Assemble and Serve

Slice the biscuits in half.

Layer each biscuit with the prepared strawberries and whipped cream.

Serve immediately and enjoy your delicious strawberry shortcake!