Strawberry Shortcake

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Strawberry Shortcake

Warm buttermilk biscuits filled with juicy, sweet strawberries and whipped cream make the best strawberry shortcake.

Strawberry Shortcake

When it comes to strawberry shortcake, some people favor a cake-like base and others prefer a biscuit base. I am firmly in the latter camp. You just can’t beat a warm, crumbly buttermilk biscuit filled with juicy strawberries and whipped cream.

For those intimidated by making homemade biscuits, rest assured: these are easy to prepare. I mix the dough by hand the old-fashioned way. And, instead of rolling the dough out and cutting it with biscuit cutter, I shape it into free-form balls. Not only is this method easier, but it also gives the biscuits a craggy texture with lots of nooks and crannies, perfect for soaking up all the strawberry juices without getting soggy.

There’s absolutely nothing tricky about making strawberry shortcake; the key is to make it during peak strawberry season using the juiciest, sweetest strawberries you can find.

What You’ll Need To Make Strawberry Shortcake

how to make strawberry shortcake

As you can see, the recipe calls for buttermilk. If you’d rather not buy a whole carton for this recipe, it’s easy to make your own. Simply add 2-1/2 teaspoons of lemon juice or white vinegar to a liquid measuring cup. Then add milk to the 3/4-cup line and let sit for 10 to 15 minutes, or until slightly curdled and thickened.

How To Make Strawberry Shortcake

Begin by making the biscuits. These are a lightly sweetened version of the Almost Southern Buttermilk Biscuits in my cookbook. True Southern biscuits typically call for White Lily flour, a low-protein flour primarily available in the southern US states that makes for ultra-tender, melt-in-your-mouth biscuits. I can’t find White Lily flour easily where I live, so my secret is to add a little cornstarch to the flour to get the same effect.

how to make strawberry shortcake

In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, granulated sugar, and salt.

how to make strawberry shortcake

Add the pieces of cold butter.

how to make strawberry shortcake

Use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized clumps of butter within.

how to make strawberry shortcake

It should look like this.

how to make strawberry shortcake

Add the buttermilk. (Note: If you’d rather not buy a whole carton of buttermilk for this recipe, it’s easy to make your own. Simply add 2-1/2 teaspoons of lemon juice or white vinegar to a liquid measuring cup. Then add milk to the 3/4-cup line and let sit for 10 to 15 minutes, or until slightly curdled and thickened.)

how to make strawberry shortcake

Stir with a rubber spatula until the dough comes together into a sticky, shaggy mass. Do not overmix.

how to make strawberry shortcake

With lightly floured hands, form the dough into 8 craggy-looking balls and place on the prepared baking sheet. (They should be bigger than golf balls but smaller than tennis balls.) Don’t worry about making them perfect — it’s better if they are a little rough around the edges. Sprinkle the tops with the turbinado sugar.

how to make strawberry shortcake

Bake for 13 to 15 minutes, until the biscuits are golden. Set aside to cool.

how to make strawberry shortcake

While the biscuits cool, prepare the strawberries.

how to make strawberry shortcake

Put one-third of the berries in a medium bowl and, using a potato masher or a fork, mash them into a chunky purée.

how to make strawberry shortcake

Mix in the remaining berries, along with the raspberry jam and granulated sugar.

how to make strawberry shortcake

Let the berries sit at room temperature for about 10 minutes, until saucy.

how to make strawberry shortcake

Meanwhile, make the whipped cream. In an electric mixer or by hand, whip the heavy cream until soft peaks form, then sprinkle the sugar over the cream and beat until soft peaks return. Do not overbeat.

how to make whipped cream

How To Assemble Strawberry Shortcake

Using a serrated knife, split the biscuits in half horizontally and transfer the bottoms to 8 dessert plates. Spoon about three-quarters of the macerated berries and their juice evenly over the biscuit bottoms. Let some of the berries spill out onto the plate. Top with a generous dollop of whipped cream and cover each with a biscuit top. Spoon more berries and cream over each shortcake and serve immediately.

Strawberry Shortcake

More Strawberry Desserts

Strawberry Shortcake

Warm buttermilk biscuits filled with juicy, sweet strawberries and whipped cream make the best strawberry shortcake.

Servings: 8
Prep Time: 40 Minutes
Cook Time: 15 Minutes
Total Time: 55 Minutes

Ingredients

For the Biscuits

  • 2 cups all-purpose flour, spooned into measuring cup and leveled-off
  • 3 tablespoons cornstarch
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 10 tablespoons cold unsalted butter, cut into 1/2-inch chunks
  • 3/4 cup buttermilk (see note below)
  • 2 tablespoons turbinado sugar

For the Strawberries

  • 2 pounds strawberries, hulled and sliced 1/4-inch thick
  • 3 tablespoons seedless raspberry jam
  • 1/2 cup granulated sugar

For the Whipped Cream

  • 1-1/2 cups heavy cream
  • 3 tablespoons granulated sugar

Instructions

For the Biscuits

  1. Preheat the oven to 425°F and set an oven rack in the middle position. Line a 13x18-in baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, granulated sugar, and salt.
  3. Add the pieces of cold butter. Use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized clumps of butter within. Add the buttermilk and stir with a rubber spatula until the dough comes together into a sticky, shaggy mass. Do not overmix.
  4. With lightly floured hands, form the dough into 8 craggy-looking balls and place on the prepared baking sheet. (They should be bigger than golf balls but smaller than tennis balls.) Don't worry about making them perfect -- it's better if they are a little rough around the edges. Sprinkle the tops with the turbinado sugar. Bake for 13 to 15 minutes, until the biscuits are golden.

For the Strawberries

  1. Put one-third of the berries in a medium bowl and, using a potato masher or a fork, mash them into a chunky purée. Mix in the remaining berries, along with the raspberry jam and granulated sugar. Let the berries sit at room temperature for about 10 minutes, until saucy.

For the Whipped Cream

  1. In the bowl of an electric mixer fitted with the whisk attachment (or beaters), whip the heavy cream until soft peaks form. Sprinkle the granulated sugar over the cream and beat until soft peaks return. Do not overbeat. (Alternatively, the whipped cream can be beaten by hand in a deep mixing bowl with a whisk.)

To Assemble

  1. To assemble the shortcakes: Using a serrated knife, split the biscuits in half horizontally and transfer the bottoms to 8 dessert plates. Spoon about three-quarters of the macerated berries and their juice evenly over the biscuit bottoms. Let some of the berries spill out onto the plate. Top with a generous dollop of whipped cream and cover each with a biscuit top. Spoon more berries and cream over each shortcake and serve immediately.
  2. Note: If you'd rather not buy a whole carton of buttermilk for this recipe, it's easy to make your own. Simply add 2-1/2 teaspoons of lemon juice or white vinegar to a liquid measuring cup. Then add milk to the 3/4-cup line and let sit for 10 to 15 minutes, or until slightly curdled and thickened.
  3. Make Ahead: The unbaked biscuits can be refrigerated for up to 1 hour before baking. They can also be frozen for up to 3 months. To freeze: place the unbaked biscuits on a baking sheet, cover with plastic wrap, and freeze until solid. Remove the firm biscuits from the freezer, place in an airtight bag, and store in the freezer. Bake the biscuits directly from the freezer, allowing a few extra minutes baking time. The whipped cream can be made a few hours before serving but err on the side of under-beating. Store it covered in the refrigerator and give it a final whip by hand to get it to a pillowy consistency just before serving. The strawberries cannot be made ahead.

Nutrition Information

Powered by Edamam

  • Per serving (8 servings)
  • Serving size: 1 strawberry shortcake
  • Calories: 565
  • Fat: 32 g
  • Saturated fat: 20 g
  • Carbohydrates: 67 g
  • Sugar: 35 g
  • Fiber: 3 g
  • Protein: 6 g
  • Sodium: 533 mg
  • Cholesterol: 100 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • perfect recipe! super quick, full of flavor, highlights strawberries!

    • — Catherine on July 23, 2021
    • Reply
  • Delicious!! Summer in a bowl. I omitted the granulated sugar from the strawberries because they tasted sweet enough with just the raspberry jam, and I used Kefir instead of buttermilk in the biscuits.

    • — Christine Aiello on July 5, 2021
    • Reply
  • Hi Jen
    I made the biscuits a few days and froze the unbaked biscuits. I just baked them til golden . Waited a little and sliced with serrated knife.
    Bottom is perfect but top cracked and crumbled slightly.
    Any suggestions before I make the rest?
    Thanks
    Ellen

    • — Ellen Bernstein on July 1, 2021
    • Reply
    • Hi Ellen, I suspect if they were crumbly, that they needed to cool a little longer, so keep that in mind for the next batch. Hope that helps!

      • — Jenn on July 1, 2021
      • Reply
      • Thanks so much.
        Can I bake biscuits in morning, and then in afternoon slice or leave unsliced til dinner?
        Delicious even crumbly.
        Enjoy your 4th.

        • — Ellen Bernstein on July 1, 2021
        • Reply
        • Hi Ellen, It won’t make a big difference either way, but I’d probably wait until dinnertime. Have a great 4th! 🙂

          • — Jenn on July 2, 2021
          • Reply
  • I just found three frozen shortcakes in my freezer from last July. And since I had some strawberries on hand, I baked the shortcakes. I figured I had nothing to lose… if the shortcakes tasted like freezer burn, we could just eat the strawberries and whipped cream. I’m happy to report that even after almost a year in the freezer (!), these were delicious — with a great texture!

    • — Rachel on June 28, 2021
    • Reply
  • Shortcakes were always ‘take ’em or leave ’em” to me until I made these. They are absolutely delicious, pure perfection. The search stops here!

    • — Rebecca on June 21, 2021
    • Reply
  • I can’t wait to make strawberry shortcakes for the first time. What can I replace the raspberry jam with if I don’t like raspberries? Thanks!

    • — Netta on June 17, 2021
    • Reply
    • Hi Netta, you can use strawberry jam instead. Hope you enjoy!

      • — Jenn on June 17, 2021
      • Reply
  • The biscuits where perfection! I followed the recipe exactly as is (didn’t have buttermilk but made it with lemon juice & milk)….thank you, thank you! My new favorite way to make strawberry shortcake!!

    • — Jessie on June 13, 2021
    • Reply
  • This was delicious! I had an abundance of strawberries from our garden. I’ve never added raspberry jelly to strawberries before. I had a jar in the pantry and tried it. It really works. I was worried about making the biscuits because I’m an over mixer. 🙂 I controlled myself. They were great. Thank you for the recipe!

    • — Marcie on June 8, 2021
    • Reply
  • Great one! I used sourcream, chopped coconut oil, and coconut cream cuz i didnt have all the ingredients and they turned out great!

    • — Magdalena Marusa on June 5, 2021
    • Reply
  • Hello Jenn!!
    I am a devoted fan and my family enjoys everything I cook from your book and site!!
    I have White Lily self rising flour and would like to know if I can use it and omit the cornstarch for this shortcake recipe.
    Thank you for sharing your expertise with us all!!
    :))

    • — Stacey on May 29, 2021
    • Reply
    • I do think it would work, Stacey. Enjoy! 😊

      • — Jenn on May 30, 2021
      • Reply
  • Hi Jenn!

    OMG over the moon 🌙 good!
    Thank you for another wonderful recipe.

    I’m embarrassed to admit that I’ve never tasted “true shortcake “-especially living in Ca., w/ the fresh produce!

    With strawberries being in season this is especially good.
    I referred to smother reader’s suggestion of including Cointreau when “making” the strawberries.

    Thank you
    Lisa

    • — Lisa on May 28, 2021
    • Reply
  • I made this recipe for my niece’s birthday and she said it was by far the best she’d ever had! 😋 delicious- will be making again!

    • — Ruth Francoeur on May 8, 2021
    • Reply
  • Easy, quick, impressive, delicious!! I added 2 tsp. lemon zest to the strawberries.

    • — Ann Arner on May 7, 2021
    • Reply
    • UPDATE: I added 1 tablespoon of Cointreau to the strawberries, as another reviewer suggested (and left out the lemon zest). It was unbelievable! Yes, I’m telling you to spend $35 on a bottle of Cointreau for one tablespoon of bright, beautiful flavor- you’ll be glad you did. Then go make a pitcher of margaritas with the rest of the Cointreau.

      • — Ann Arner on May 9, 2021
      • Reply
      • Good idea Ann!

        on our way to Costco now !
        I’m always up for a reason to purchase
        Grand Marnier or Cointreau!

        Lisa

        • — Lisa on May 28, 2021
        • Reply
  • Hello! For Mother’s Day my mom asked me to make strawberry shortcake because she said I did once and it was amazing. The only problem is I have NO recollection of this (she is getting up there in years) but she’s my mom, so how am I going to say no?

    That left me scrambling until I stumbled across your recipe and it is clearly the best on the Internet, even though I’ve never actually made it before. I am a complete nervous wreck when it comes to all things baking, and I saw you mentioned white lily powder flour as your go to, and while I am able to acquire white lily flou: I’m not sure which type I should get!

    I’ve been doing a lot of biscuit research online trying to find the answer myself, and lots of them seem to use the self-rising variety, but it says I need to knead them in that case, but your recipe doesn’t call for kneading. I am so confused. Would you please tell me which kind of white lily flower to use? And if so, how much of it?

    Also, I saw the question about the corn starch/white lily flour (not sure which kind of flour) and you recommended just add a little more flour in place of the cornstarch: how much?

    Also you said if I made them ahead of time I could bake them from frozen and they would take a few minutes longer… but do you know how much longer? Also, when I tend to bake things, on the RARE occasions that I do (omg so stressful, lol) I bake on parchment paper, and on something called an air bake tray, would that work for this?

    I’m so sorry for this waaay too long post, but it’s for Mother’s Day… This isn’t spam I swear I’m being sincere—-please help me!

    • — Kathryn on May 2, 2021
    • Reply
    • Hi Kathryn, Happy to help! While it is possible to tweak the recipe to use white lily flour, because you mentioned that you are a bit of a nervous baker, I’d stick to the recipe as that’s the way I’ve developed and tested it and I can ensure you’ll get good results that way. Also, it should be fine to use parchment paper and the air bake tray. Last, if you’re baking them from frozen, I’d give them 2 to 3 minutes more in the oven. Hope that helps and that your mom enjoys!

      • — Jenn on May 3, 2021
      • Reply
  • Hi Jenn
    I am making these for a Spring dinner party dessert. A few guests are Gluten free.
    Can I substitute with GF flour- such as Bob’s Red Mill, King Arthur, or Pillsbury.
    Thanking you in advance
    Myrna Klein

    • — Myrna Klein on April 11, 2021
    • Reply
    • Hi Myrna, I haven’t tried these with gluten-free flour so I can’t say for sure, but I think you can get away with it. Oftentimes, readers will write in if they’ve used a gluten-free flour for a recipe but it appears that no one has mentioned that thus far so if you try it, please report back on how they came out! 🙂

      • — Jenn on April 12, 2021
      • Reply
  • Can I use a pastry cutter instead of my fingers?

    • — Christina on March 6, 2021
    • Reply
    • Sure – hope you enjoy!

      • — Jenn on March 8, 2021
      • Reply
  • Just made these biscuits for the second time. They came out perfect, golden, with crunchy bits on top. We love them even without the strawberries. Butter and jam! So glad you mentioned mixing raspberry jam with the cut strawberries because I have done that for years and it gives a special something extra to the strawberries. Thanks for all your good hints. I love reading and using your recipes.

    • — Susan on February 25, 2021
    • Reply
  • AMAZING!!! My family absolutely loved these! Especially when I used fresh-picked strawberries!

    • — Megan on January 28, 2021
    • Reply

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