Strawberry Shortcake
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Sunny days call for homemade strawberry shortcake—a perfect blend of juicy fresh strawberries, rich buttermilk biscuits, and whipped cream. This summer dessert is easier to make than you think. Enjoy it as the perfect ending to all your summer meals.
Strawberry shortcake with tender, sugar-crusted biscuits, sweet macerated strawberries, and heaps of whipped cream, is definitely one of my go-to desserts when the weather warms up. To make the best version of this classic summer dessert, it’s got to be 100% homemade. So say goodbye to store-bought pound cake and tubs of Cool Whip—there’s simply no substitute for from-scratch biscuits and real whipped cream.
If the idea of making strawberry shortcake from scratch with homemade biscuits seems daunting, don’t worry—my biscuit recipe is simple and foolproof, even for beginners in the kitchen. It requires just one bowl, and instead of the traditional rolling and cutting method, you’ll shape the dough into free-form balls. This approach not only simplifies the process but also gives the biscuits a wonderful craggy texture, perfect for creating nooks and crannies that soak up the strawberry juices without ever becoming soggy.
These strawberry shortcakes are the perfect ending for a summer cookout, family dinner, or any hot weather party! If you’re looking for more ways to use strawberries this summer, you’ve got to try my strawberry rhubarb crisp and summer berry trifle!
“These are the strawberry shortcakes of my childhood that I have been trying to recreate for decades!! The slightly sweet, craggy biscuits, sweet berries and whipped cream brought back a flood of memories.”
What You’ll Need To Make Strawberry Shortcake
- All-purpose flour and Cornstarch: This combination is used to give the shortcake biscuits their structure and texture. Adding the cornstarch softens the proteins in the dough, yielding a more tender biscuit. It’s meant to mimic White Lily flour, the flour used in true Southern biscuits.
- Baking powder and baking soda: Leavening agents that help the biscuits rise, making them light and fluffy. Make sure yours are fresh so you get the right effect – they generally last about six months once opened.
- Granulated sugar: Sweetens the biscuit dough, strawberries, and whipped cream.
- Cold butter: “Cut” into the biscuits so that when baked, the cold pieces melt creating steam pockets that rise, leading to a flaky, rich texture. Using unsalted butter allows you to control the saltiness of the biscuits. Remove the butter right before you need it, so keep it cold so you achieve the proper texture.
- Buttermilk: Adds a slight tang and moisture to the biscuit dough, contributing to the tender texture and rich flavor. If you’d rather not buy a whole carton for this recipe, you can make homemade buttermilk using milk and lemon juice or vinegar.
- Turbinado sugar: Sprinkled on top of the biscuits before baking, providing a sweet, crunchy crust.
- Strawberries: The fruit component of the dish, offering fresh, juicy sweetness and vibrant color. Fresh summer berries that are ripe, red, and naturally sweet are ideal.
- Seedless raspberry jam: Enhances the strawberries with additional sweetness and gloss, adding depth to the berry flavor.
- Heavy cream: Whipped into cream for filling the shortcake, adding a rich element to contrast with the freshness of the berries and the texture of the biscuits.
- Jump to the printable recipe for precise measurements
Strawberry shortcake Step-by-Step Instructions
There are three main components to prepare for this strawberry dessert. It all starts with fresh homemade biscuits, then we will macerate the strawberries to intensify their flavor and sweetness, and end with a homemade whipped cream.
Special Note: The shortcake biscuits are a lightly sweetened version of my Southern-style buttermilk biscuits. 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. If you have White Lily flour, you can use it instead and replace the cornstarch with the same amount of extra flour.
Make the Shortcake Biscuits
Step 1: Combine the flour, cornstarch, baking powder, baking soda, granulated sugar, and salt in a mixing bowl. Whisk them together to evenly disperse the ingredients.
Step 2: Add the pieces of cold butter to the bowl.
Step 3: Use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized clumps of butter within. You are aiming for it to look similar to the texture in the bowl below.
Step 4: Add the buttermilk.
Step 5: Stir the mixture together with a rubber spatula until the dough comes together into a sticky, shaggy mass. A word of caution — Do NOT overmix the dough as it may make the biscuits tough.
Step 6: Form the dough into into 8 craggy-looking balls using lightly floured hands and place on the prepared baking sheet. Sprinkle the tops with the turbinado sugar.
Note: Each biscuit should be bigger than a golf ball but smaller than tennis ball. Don’t worry about making them perfect—it’s better if they are a little rough around the edges.
Step 7: Bake for 13 to 15 minutes, until the biscuits are golden. Remove them from the oven and set them aside to cool.
Prepare the Strawberries for Shortcake
I like to start the macerated strawberries while the biscuits are cooling.
Step 1: Put one-third of the berries in a medium bowl and use a potato masher or a fork to mash them into a chunky purée.
Step 2: Mix in the remaining berries, along with the raspberry jam and granulated sugar.
Step 3: Let the berries sit at room temperature for about 10 minutes. As they sit the strawberries will release their juices, mixing with the jam and sugar, and turning more saucy.
Making Homemade Whipped Cream
I usually make the whipped cream after mixing up the strawberry topping for shortcake as they need time to macerate.
Step 1: Whip the heavy cream using an electric mixer or by hand until soft peaks form. Sprinkle the sugar over the cream and beat until soft peaks return. Be sure you don’t overbeat.
Assemble the Strawberry Shortcake
When all the components are ready, it’s time to assemble the strawberry shortcakes.
Step 1: Split the biscuits in half horizontally using a serrated knife and transfer the bottoms to 8 dessert plates. Spoon about three-quarters of the macerated berries and their juice evenly over the biscuit bottoms. It’s ok to let some of the berries spill out onto the plate. Top with a generous dollop of whipped cream and add the biscuit top. Spoon more berries and cream over each shortcake and serve immediately.
pro tips and variations
- Avoid overmixing and overbeating! Mix the biscuits just until the dough comes together to ensure the biscuits stay tender and only beat the whipped cream to soft peaks. If you beat too long you run the risk of deflating the whipped cream.
- Using different berries! You can make shortcakes with just about any type of berry though strawberries are the classic. Try it with blueberries, raspberries, blackberries, or even a mixed berries.
- Using frozen strawberries: I don’t recommend using frozen strawberries for this recipe. If fresh strawberries are not available, consider waiting until they are in season for the best results, or use a different fresh fruit that is in season.
- This strawberry shortcake dessert makes the perfect ending for your summer meals. From simple meals of grilled flank steak and raw asparagus salad to backyard favorites like homemade steakhouse burgers, you can’t go wrong!
Can I make strawberry shortcake ahead of time?
Not really as strawberry shortcake must be assembled right before serving and the biscuits taste best freshly made. However, there are a few things to get ahead if you need to save time later on or make the cooking process easier later on.
- The Biscuits: You can mix the dough ahead an hour ahead of time but don’t bake the biscuits. Instead, refrigerate the unbaked biscuits for up to an hour. For longer storage, you can freeze the unbaked biscuits for up to three months. When ready to bake, you can bake them directly from the freezer, just remember to add a few extra minutes to the usual baking time.
- Whipped Cream: The whipped cream can be made a few hours before serving. If you do so, remember to under-beat it slightly at first. Keep the under-beaten cream covered in the refrigerator, and before serving, give it a final whip by hand to achieve that soft, pillowy consistency.
Can I store leftover strawberry shortcake?
Strawberry shortcake is best enjoyed the day it’s made so I recommend making only what you need. If you end up with unplanned leftovers, store the components separately. Biscuits can be kept at room temperature for up to two days, and the macerated strawberries and whipped cream should be refrigerated and used within one day. Assemble them just before serving for the best texture and flavor.
Strawberry Shortcake Video Tutorial
More summer desserts with strawberries to try
Strawberry Shortcake
This from-scratch strawberry shortcake is everything a summer dessert should be: fresh, luscious, and completely irresistible.
Ingredients
For the Biscuits
- 2 cups all-purpose flour, spooned into measuring cup and leveled-off
- 3 tablespoons cornstarch
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- 2 tablespoons granulated sugar
- 1 teaspoon salt
- 10 tablespoons cold unsalted butter, cut into ½-inch chunks
- ¾ cup buttermilk (see note)
- 2 tablespoons turbinado sugar
For the Strawberries
- 2 pounds strawberries, hulled and sliced ¼-inch thick
- 3 tablespoons seedless raspberry jam
- ½ cup granulated sugar
For the Whipped Cream
- 1½ cups heavy cream
- 3 tablespoons granulated sugar
Instructions
For the Biscuits
- Preheat the oven to 425°F and set an oven rack in the middle position. Line a 13x18-in baking sheet with parchment paper.
- In a large bowl, whisk together the flour, cornstarch, baking powder, baking soda, granulated sugar, and salt.
- 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.
- 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
- 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
- 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
- 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.
- Note: If you’d like to make your own buttermilk, check out the easy method here.teaspoons of lemon juice or white vinegar to a liquid measuring cup. Then add milk to the ¾-cup line and let sit for 10 to 15 minutes, or until slightly curdled and thickened.
- 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
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- 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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BEST STRAWBERRY SHORTCAKE EVER!