Strawberry Shortcake
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Dive into the season by whipping up homemade strawberry shortcake—where fresh strawberries meet buttery biscuits and whipped cream.
Tender, sugar-crusted biscuits brimming with juicy macerated strawberries and luscious whipped cream, strawberry shortcake is an absolute must during the spring and summer months. To truly elevate this classic dessert, it’s important to make each element from scratch—say goodbye to store-bought pound cake and whipped topping! My recipe for shortcake biscuits is a breeze, requiring just one bowl and yielding extraordinary results. Instead of the traditional rolling and cutting method, I shape the dough into free-form balls. This technique not only simplifies the process but also imparts a craggy texture to the biscuits, creating perfect little nooks and crannies that soak up the strawberry juices without ever becoming soggy.
What You’ll Need 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 my Southern-style 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.
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.
It should look like this.
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.)
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. Set aside to cool.
While the biscuits cool, prepare 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.
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 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.
Video Tutorial
More Strawberry Desserts
- Strawberry Rhubarb Crisp
- Strawberry Cake
- Strawberry and Orange Salad with Citrus Syrup & Mint
- Summer Berry Trifle
Strawberry Shortcake
Dive into the season by whipping up homemade strawberry shortcake—where fresh strawberries meet buttery biscuits and whipped cream.
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.
This is the BEST recipe for biscuits. Made this for my husband’s 60th birthday celebration as strawberry shortcake is his favorite. I grew up with pound cake and angel food cake; he grew up on store bought biscuits. That all changed when we ate this version of strawberry shortcake. Only tweek I made was using peach jalapeno jam instead of raspberry because it’s what was in the refrigerator, and added some homemade vanilla to the whipped cream. Next time it will be strawberry shortcake, hold the strawberries. These biscuits are divine!! I’m not really a baker, but this recipe was easy to follow and easy to do. Can’t wait to use them for breakfast sandwiches.
This was perfect for July 4th! The buttermilk biscuits were a nice touch. Looking forward to making this delicious dessert again.
Delicious!!
Everything I make from your cookbooks and blog come out wonderfully. This is tender, flaky, with just the right amount of sweetness. So good. Thank you so much for all of the recipes. The photos with each step and the ingredients are incredibly helpful!
Made it tonight for our family vacation. Just perfect. Easy preparation with the craggy dough ball and elegant presentation by slicing in two and layering berries and cream. Thank you for your reliable recipes.
Hi Jenn, I always love your recipes which is why I’m so excited to try to make this one. I’ve always wanted to make strawberry shortcake but feared it lol. I have 2 questions…1) can I halve the recipe? It’s only the 2 of us and I fear most of it would end up going to waste and 2) I highly doubt this but can you freeze it? Thanks!
Yes, you can definitely halve the recipe and you can freeze the biscuits (unbaked). See the bottom of the recipe for specific freezer-friendly instructions. Hope you enjoy!
So I made the berries mixture and now we’re not ready to eat dessert for another hour or so. Can I just put a cover on them and refrigerate them?
Hi Judy, I’m weighing too late to help, but that should’ve been fine. Hope you enjoyed!
Hi Jenn, can the recipe be doubled? I am hosting a Strawberry Shortcake Social for 18 people. These sound yummy and look very appealing. Looking forward to trying it. Will send pic.
Sure — I hope everyone enjoys!
I’ve had this dessert countless times and this recipe was perfection!
This is absolutely THE BEST shortcake recipe ever.
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. The recipe is perfect. My family, who did not grow up eating shortcakes made from strawberries freshly picked in Pungo, Va., could not get over how good they were. Thank you!!
I make these strawberry shortcakes yesterday for my birthday. Absolutely delicious! 😋
I didn’t even want to put anything on the biscuits. Oh my goodness they are so. good.
Hi there!
Thanks for such an awesome recipe! It tasted great!
Thank you for providing me with the means of capping of the long weekend (in Canada) with the ideal bbq dessert! The only modification I made was to add custard from your fruit tart recipe. It was summer on a plate!!
I took my kids strawberry picking for Mother’s Day and made this for dessert. Awesome! The biscuits were very easy and everything came together like a dream. This is a keeper!