Go Back
Close-up of a strawberry shortcake with golden biscuit, whipped cream, and fresh sliced strawberries on a white plate.
David Atikson

Strawberry Shortcake Recipe

This classic strawberry shortcake recipe features a buttery, biscuit-style cake layered with sweet macerated strawberries and homemade whipped cream. A nostalgic and crowd-pleasing dessert perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Method Notes

Ingredients
  

  • Strawberries fresh, 1½ lbs, hulled & sliced
  • Granulated sugar ¼ cup for berries + 2 tbsp for dough
  • All-purpose flour 2 cups
  • Unsalted butter ½ cup, cold and cubed
  • Buttermilk ¾ cup, cold
  • Heavy whipping cream 1 cup
  • Vanilla extract 1 tsp, optional

Method
 

  1. Preheat oven to 425°F and line a baking sheet.
  2. In a bowl, mix sliced strawberries with ¼ cup sugar; let sit.
  3. In another bowl, whisk flour, remaining sugar, baking powder, and salt.
  4. Cut cold butter into flour mix until crumbly.
  5. Add buttermilk and mix gently to form dough.
  6. Pat dough out and cut into rounds; place on baking sheet.
  7. Bake for 12–15 mins until golden brown; let cool.
  8. Whip cream with vanilla until soft peaks form.
  9. Split shortcakes, layer with strawberries and cream, and serve.

Notes

  • Shortcakes can be made a day ahead and stored in an airtight container.
  • For a twist, add a touch of lemon zest to your dough.
  • Use stabilized whipped cream if preparing for a party.