Strawberry Shortcake

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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

  • I just made this for the first time. Sensational!
    The biscuit adds texture and saltiness (with a touch of sweetness) that puts this recipe over the top. I grated frozen butter into the flour mixture and stirred it in with a fork, avoiding the use of fingers and making a quick preparation even easier.
    Thank you for a PERFECT recipe!

    • — Reggie on June 14, 2020
    • Reply
  • I made this last night for some guests. It came out perfectly; best strawberry shortcake I’ve ever made, for sure. The biscuit is light, tender, and not dry. Jenn, your website is the place I go when I want something that I know will turn out really well. Thanks for all you do!

    • — Robin on June 14, 2020
    • Reply
    • You’re welcome!! 🙂

      • — Jenn on June 15, 2020
      • Reply
  • I FINALLY made amazing biscuits!!! Thank you.

    I changed up strawberry mix omitted jam and mixed in coconut sugar. Perfection.

    • — Michelle on June 11, 2020
    • Reply
  • This recipe is delicious! At first I thought raspberry jam sounded odd in it but it isn’t. It adds to the depth of fruit flavor without taking away from the strawberries. The texture with some mashed and some sliced is just right too. Add the real whipped cream and you have a perfect summer dessert!

    • — Jane on June 9, 2020
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  • The family LOVES this recipe. Definitely going in my archives.

    • — Alyssa Buller on June 5, 2020
    • Reply
  • Do the biscuits be freeze well and if so do I freeze the dough or cooked biscuits?

    • — Jamie R on June 3, 2020
    • Reply
    • Hi Jamie, Yes, they do freeze well. I’d prep the dough, form the biscuits, and then bake directly from the freezer. Hope you enjoy! 🙂

      • — Jenn on June 3, 2020
      • Reply
  • Delicious. !!! Highly recommend this recipe . Appreciate the instructional info. Photos of steps to follow are so helpful . Have not been disappointed in any recipe I have tried.

    • — Marion Yerxa on May 31, 2020
    • Reply
  • Best strawberry shortcake recipe I have ever made, no contest. I did not have cornstarch – or, actually, I know I do somewhere but could not for the life of me find it – so I just went without and the biscuits were amazingly light and tender anyway. I must have made mine a little too big because I only got 7 instead of 8, but that only meant more deliciousness per serving. I also never, ever, ever make homemade whipped cream (too lazy), but something about this recipe inspired me to do it – and of course, it was heavenly. Thanks again for a great recipe.

    • — Anne on May 27, 2020
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  • Absolutely perfect in every way, I’ll never use another recipe!

    • — Cathy Mullen on May 20, 2020
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  • This recipe is so easy and SO good. Once again, you hit it out of the park with this one! Next time I make it, I might add just a little orange liquor to the strawberries. Not only beautiful, but SO yummy! Thank you again for sharing your talent with us!

    • — cindy on May 16, 2020
    • Reply
  • Hi Jen- these look amazing and I just picked fresh strawberries from my garden that I want to use for this! However with the quarantine, I am worried I won’t be able to find turbinado sugar at my store. Can I sub brown sugar or would you use less of granulated? Please let me know your recommendation. Thank you!

    • — Mimi on May 14, 2020
    • Reply
    • Hi Mimi, I’d go with less of granulated. Hope you enjoy!

      • — Jenn on May 14, 2020
      • Reply
  • Fell in love with your blueberry muffins and now this! Absolutely amazing. Thanks Jenn for another wonderful dessert!

    • — Dorothy on May 14, 2020
    • Reply
  • We made these strawberry shortcakes for Mother’s Day and like all of your recipes, this was easy to follow. They turned out amazing!! We made everything a few hours ahead of time and the berries and cream kept well in the fridge. I wish I could share a picture. Thank you!!

    • — Alicia on May 11, 2020
    • Reply
  • Hi I served this for dessert on shabbos and it was delicious and just perfect . Thank you so much for another keeper

    • — Chaya Kurz on January 4, 2020
    • Reply
  • Could the shortcake be made in a cake pan instead? If so, would an 8×8 or 9×9 pan be best?

    • — Kathleen on September 12, 2019
    • Reply
    • Yes, Kathleen, I think it should work. I’d suggest an 8 x 8 pan. Baking time may be slightly longer so keep a close eye on it. Please LMK how it turns out if you try it this way!

      • — Jenn on September 16, 2019
      • Reply
  • Hands down, the best strawberry shortcake I have ever made. My boyfriend loved it so much, he had the leftovers for breakfast the next day. 😀

    • — Valerie on August 19, 2019
    • Reply
  • Made this for friends and it was a hit!

    • — Elly on August 6, 2019
    • Reply
  • I made these shortcakes and felt that 3T of cornstarch was too much and I also would cut down on the salt.

    • — Jany Schindler on July 20, 2019
    • Reply
  • By far the most incredible Strawberry Shortcake I’ve ever had let alone made myself. The biscuits are truly out of this world amazing. Thank you again for a winner! Love your cookbook too BTW! 🙏🏼🙏🏼🙏🏼

    • — Luanne on July 10, 2019
    • Reply
    • ❤️

      • — Jenn on July 10, 2019
      • Reply
  • I made these a few weeks ago and they were so good I am making them again for company- but I want to double the recipe. Any adjustments to the measurements I should make other than doubling? Thanks. Your website and cookbook are my go to’s!

    • — Chithra on July 4, 2019
    • Reply
    • Glad you like them, Chithra! Just double everything 🙂

      • — Jenn on July 4, 2019
      • Reply
  • Jenn, this recipe is out of this world! What a decadent way to eat strawberries. The biscuits are so light and fluffy! A shortcut: I just used the aerosol whipped cream which made prepping these much quicker. My question is, have you tried to make these a little smaller? They were so big they served as our entire dinner last night, ha ha!

    • — Kristin on June 17, 2019
    • Reply
    • So glad you enjoyed these, Kristin! I haven’t made them smaller, but I think you definitely could get away with it.

      • — Jenn on June 17, 2019
      • Reply
  • I have White Lily flour on hand. If I want to use that in your recipe, can I just delete the cornstarch and leave everything else as is?

    • — Jane S. on June 5, 2019
    • Reply
    • Hi Jane, It should work but I would replace the cornstarch with more flour. I’d love to know how they turn out!

      • — Jenn on June 6, 2019
      • Reply
    • Can i use Kefir in place of Buttermilk? I just happen to have it in my fridge.

      • — Larisa on July 2, 2019
      • Reply
      • I think it should work, Larisa — enjoy!

        • — Jenn on July 2, 2019
        • Reply
  • Hi Jenn,

    LOVE this recipe! I made them last year for an afternoon BBQ and they were a Hit! I want to make them again for a special dinner guest, but he can’t eat strawberries because of the seeds…Bummer! What other fruit would you suggest?

    Thanks!

    • — Janice on May 13, 2019
    • Reply
    • Hi Janice, I think raspberries, blueberries, and blackberries would be wonderful here.

      • — Jenn on May 14, 2019
      • Reply
      • Raspberry jam in strawberry shortcake!!! What a travesty!!! Sandra

        • — Sandra on June 16, 2019
        • Reply
        • I didn’t have raspberry jam on hand, just strawberry jam, so I used that, and it came out great.

          • — Chithra on July 4, 2019
          • Reply
      • This is yummy. I did not have raspberry preserves so used Strawberry Simply Fruit. To my strawberries I added 2T confectioners sugar and 2T light brown sugar (not packed). Looking forward to trying it with raspberry. Halved the biscuit recipe and made the buttermilk with skim milk because it was all I had. It took only 5T of the skim milk since I was halving the recipe and had to use skim. They were tender and flaky and I would definitely make again.
        Was wondering if anyone has rolled these out and used a biscuit cutter? I might want to try it to have as a breakfast sandwich with egg some morning.

        • — Jan on June 21, 2020
        • Reply
  • Another great recipe! You can whip the cream and bake the biscuits several hours before you need to serve them. (I use Rumford Baking Powder, which reacts with water, so I don’t mix the dough up the night before.) The strawberry mixture will hold, too. The only change I made was to make nine biscuits instead of eight; they baked for 14 minutes. The biscuits were delicious.

    • — Ellen Thompson on April 11, 2019
    • Reply
  • Hi Jenn!

    Can this whipped cream recipe work as a frosting?

    Thanks!

    • — Nels Matos on January 28, 2019
    • Reply
  • Hi Jenn!

    Is it possible to use the whipped cream as a frosting? I cant seem to find a whipped cream frosting recipe on the site!

    • — Nels Matos on January 28, 2019
    • Reply
    • Hi Nels, What type of cake are you looking to frost?

      • — Jenn on January 28, 2019
      • Reply
  • I don’t know how you do it but everything on this website is so easy and delicious! I halved the recipe for these shortcakes and sometimes you lose the integrity of the recipe but they came out perfect! They were ready to pop into the oven in less than 15 minutes and only needed 12 minutes in the oven (probably because of the quantity). I really like the idea of not needing any kitchen gadgets; just good old fashion elbow grease to crumble the butter. Perfection – my boyfriend inhaled one and was ready for seconds in no time at all! Thanks =)

    • — Carissa on October 4, 2018
    • Reply
  • I made these for the 4th of July and they were fantastic! The biscuits were light and just sweet and the berries and whipped cream were delicious.

    • — Linda Geen on July 10, 2018
    • Reply
  • The perfect summer dessert!

    • — Megan on July 9, 2018
    • Reply
  • Hi, Jenn ~
    I love your recipe. I made it this morning in less than 2 hours. The biscuit was very easy – and yummy. We’re used to the traditional biscuit that is softer, and flatter. But I liked your ‘craggy’ surface biscuits because the crunchy edges are tasty and fun. Also liked the strawberries with the jam. Next go-round I’ll double it all so we can have more abundant strawberries and bigger or extra biscuits! Thanks for sharing!!! Lisa from Indianapolis (native of Wilmington, DE). GREAT food blog, Jenn!

    • — Lisa M. on July 9, 2018
    • Reply
    • So happy you enjoyed, Lisa! 🙂

      • — Jenn on July 10, 2018
      • Reply
  • What a real summer treat! Thanks!

    • — Linda Fasulo on July 6, 2018
    • Reply
  • Do you recommend baking the biscuits the night before or prepping the dough and baking the biscuits a couple of hours before a party? Thanks!

    • Hi Stephanie, I’d prep the dough and form the biscuits ahead (and you could do this several days ahead), freeze, then bake directly from the freezer a couple hours before your party. They’ll take a few min. longer in the oven. Hope that helps!

  • My whole family loved this recipe. This was my first time making strawberry shortcake and it was a hit!

  • Another fab recipe that is easy to folllow. Thank you.

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