Strawberry Shortcake Recipe: A Sweet Slice of Summer

There’s something deeply nostalgic about strawberry shortcake. It feels like sunshine on a plate. You take one bite, and you’re suddenly 10 years old again, barefoot, sitting outside, chasing ice cream trucks, and laughing with sticky fingers.

But here’s the truth: you don’t need to wait for summer to enjoy this treat. Strawberry shortcake is timeless. It’s simple to make, tastes incredibly fresh, and brings a smile to any dessert table.

In this post, I’ll walk you through every step of the perfect strawberry shortcake from scratch.

Read more: 20 Must-Try Summer Cake Recipes

What Makes Strawberry Shortcake So Irresistible?

Let me paint a picture: imagine a warm, buttery biscuit split open like a fluffy sandwich bun.

Inside, you find sweet, ruby-red strawberries soaking in their own juice. Then comes a generous cloud of homemade whipped cream—light, sweet, dreamy.

That’s strawberry shortcake. A dessert that balances:

• Soft and crumbly texture (from the biscuit)
• Juicy, fruity flavor (from the strawberries)
• Creamy, airy richness (from the whipped cream)

It’s not too sweet. Not too heavy. It’s just right.

You can serve it at barbecues, birthdays, baby showers, or random weeknights when you need a pick-me-up.

Full Ingredient List & Why Each Matter

Let’s discuss what goes into this recipe and why every item is important.

🍓 For the Strawberries

Tip: Always use ripe strawberries. Look for ones that are bright red, plump, and fragrant.

🍞 For the Biscuits

Pro Tip: Cold butter is key. When it melts in the oven, it creates steam, the secret to flaky layers.

🍦 For the Whipped Cream

Chill the bowl and beaters beforehand. Cold cream whips faster and holds shape better.

🧁 Step-by-Step Strawberry Shortcake Recipe Instructions

🪄 Step 1: Macerate the Strawberries (Let the Juices Flow)

Why it matters: Macerating isn’t just a fancy word—it’s the key to getting that sweet strawberry syrup that soaks into your biscuits and adds flavor to every bite.

🔪 What to Do:

1. Rinse your strawberries well under cold water. Pat them dry with a paper towel.
2. Hull the strawberries by removing the green leafy tops. You can use a small knife or even a straw to poke them out from the bottom up.
3. Slice each strawberry into thin or thick slices depending on how chunky you want your filling.
4. Place the sliced strawberries into a large mixing bowl.
5. Sprinkle 1/3 cup granulated sugar over the top.
6. Gently mix until the strawberries are evenly coated in sugar.
7. Let them sit for at least 30 minutes, uncovered, at room temperature, stirring once or twice.

Pro Tip: The longer they sit, the more syrup they produce. You can even leave them for a couple of hours or overnight in the fridge if prepping ahead.

🥣 Step 2: Make the Biscuits (Flaky and Buttery)

Why it matters: The biscuit is the heart of this dessert. It has to be soft and buttery inside and golden, slightly crisp on top. The secret? Cold butter and gentle handling.

👩‍🍳 What You’ll Do:

1. Preheat your oven to 425°F (220°C). This high heat will help the biscuits rise quickly.
2. Line a baking sheet with parchment paper to prevent sticking and ensure even baking.

🧂 Mix the Dry Ingredients:

• In a large mixing bowl, combine:
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
• Whisk it all together. This adds air to the flour, which helps with fluffiness.

🧈 Cut in the Butter:

• Take 1/2 cup cold unsalted butter and cut it into small cubes (about pea-size).
• Add it to the dry ingredients.
• Use a pastry cutter, fork, or your hands to rub the butter into the flour until the mixture resembles coarse sand with some larger chunks.

Why cold butter? As the biscuits bake, the butter melts and creates steam—this is what makes them flaky and layered.

🥛 Add the Wet Ingredients:

• Pour in 3/4 cup buttermilk and 1 teaspoon vanilla extract.
• Use a spatula or fork to mix the dough until it comes together gently. Don’t overmix. It’s okay if it looks a bit shaggy or sticky.

🧑‍🍳 Shape the Dough:

• Lightly flour your countertop.
• Turn out the dough and gently pat it into a rectangle or circle about 1-inch thick.
• Fold the dough over itself 3–4 times (this creates layers).
• Pat it back down to 1-inch thickness again.

🔄 Cut the Biscuits:

• Use a 2.5- to 3-inch biscuit cutter or a drinking glass to cut straight down—do not twist the cutter. Twisting seals the edges and stops the rise.
• Gather the scraps and gently re-shape them to cut more biscuits.

🧽 Bake:

• Place biscuits on your parchment-lined baking sheet, about 1 inch apart.
• Brush the tops with some extra buttermilk to help them turn golden brown.
• Bake for 12–15 minutes or until the tops are golden and the edges are firm.

Let cool for at least 10 minutes before slicing. They need time to settle.

🍦 Step 3: Make the Homemade Whipped Cream (Fluffy and Dreamy)

Why it matters: The whipped cream ties everything together. It’s like the ribbon on a gift—light, smooth, and sweet without being too heavy.

🧊 Chill Your Tools First:

• Place your mixing bowl and beaters (or whisk) in the fridge for 10–15 minutes.
• Cold tools make whipping faster and help the cream hold its shape longer.

🥄 Whip the Cream:

1. In your chilled bowl, pour in:
   • 1 cup heavy whipping cream
   • 2 tablespoons powdered sugar
   • 1 teaspoon vanilla extract
2. Use a hand mixer or stand mixer at medium to high speed.
3. Whip the cream for 2–4 minutes until soft peaks form.

What are soft peaks? When you lift the beaters, the cream should hold a peak that gently curls over—like a wave, not a mountain.

Don’t overbeat! You’ll go from fluffy to butter if you keep going.

🎂 Step 4: Assemble the Shortcakes (The Best Part!)

Why it matters: This is where all the magic comes together. The biscuits, the fruit, and the whipped cream become one big dessert dream.

🧁 Build Your Shortcakes:

1. Take one cooled biscuit and slice it in half horizontally like a burger bun.
2. Spoon a generous amount of juicy strawberries on the bottom half. Let the juice soak into the biscuit.
3. Add a big spoonful (or two!) of your fluffy whipped cream.
4. Place the top half of the biscuit on gently.
5. If you’re feeling extra, top with more cream and strawberries (go for it—you deserve it!).

Optional Finish: Dust with powdered sugar, drizzle chocolate, or add a mint leaf for a little flair.

❤️ Bonus: How to Plate Like a Pro

Want to impress your guests?

• Use white dessert plates to make the colors pop.
• Add a dollop of whipped cream to the side.
• Drizzle the strawberry syrup around the plate for that restaurant-style finish.
• Serve with iced tea, lemonade, or cold brew on a warm day.

Nutritional Information (Per Serving)

Note: Nutrition will vary depending on portion size and exact ingredients used.

Make-Ahead and Storage Tips

Wanna prep in advance? Totally doable.

• Biscuits: Bake and cool, then store in an airtight container for up to 2 days. Warm in the oven before serving.
• Strawberries: Slice and sugar the day before. Store in the fridge in a sealed container.
• Whipped Cream: Best fresh, but can be made 2–3 hours ahead and stored in the fridge.

❄️ Freezing Tip: You can freeze unbaked biscuit dough! Cut, freeze, and bake directly from frozen—just add 2–3 extra minutes to the bake time.

Creative Twists You Can Try

Want to jazz up your shortcake game? Here are a few fun ideas:

• The lemon zest in the biscuit dough or whipped cream for a citrusy kick.
• Balsamic drizzle over the strawberries for a gourmet twist.
• Chocolate shavings on top of the whipped cream.
• Use peaches or mixed berries instead of all strawberries.
• Mini shortcakes for parties or individual servings.

FAQs

Can I use frozen strawberries?

Yes, but fresh ones are better. If using frozen, thaw them and drain excess liquid before mixing with sugar.

What if I don’t have buttermilk?

You can make a quick buttermilk substitute:

• Mix 3/4 cup milk + 1 tbsp lemon juice or vinegar.
• Let it sit for 5 minutes.

Can I make everything ahead of time?

Absolutely.

• Slice and sugar the strawberries a day before.
• Bake biscuits in an airtight container for a day or two.
• Whip the cream right before serving for the best texture.

Is this recipe good for a crowd?

Yes! Just double or triple the ingredients and serve buffet-style. Let guests build their own shortcakes.

Final Thoughts: Dessert That Feels Like a Hug

Strawberry shortcake is more than just a dessert—it’s a happy memory. A warm afternoon. A plate full of comfort. And now? It’s something you can make in your own kitchen with love.

So, whether you’re baking biscuits for the first time or your 50th, this recipe will never let you down.

Make it. Share it. Savor it.

Because life is better with strawberries and cream.

Ella Foster

Ella Foster, co-founder of FoodBears.com, is a skilled writer whose love for cooking fuels her creative work. Her passion for experimenting in the kitchen brings authentic flavor and culinary inspiration to every piece she crafts for the platform.