Classic Strawberry Shortcake From Scratch

Name: Classic Strawberry Shortcake From Scratch
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1/4 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup cold unsalted butter, cubed; 1 cup heavy cream; 4 cups fresh strawberries, hulled and sliced; 1/4 cup granulated sugar; 1 cup heavy cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Sweet Tooth Favorites

I absolutely love making Classic Strawberry Shortcake from scratch, as it always reminds me of sunny afternoons spent in the garden. The moment I slice through the tender, buttery biscuits and pile on the fresh, juicy strawberries, I’m transported back to my childhood. The sweetness of the strawberries perfectly balances the rich whipped cream and the cake's subtle flavor. The best part? It’s an incredibly satisfying treat to prepare with just a few simple ingredients. Trust me, once you try this recipe, you'll never want the store-bought version again!

Created by

Phoebe Turner

Last updated on 2026-01-24T08:34:16.226Z

Each time I make this classic dessert, I’m amazed at how the simplest ingredients can produce such a rewarding result. I have tried different techniques, but I find that incorporating cold butter into the dough creates a perfectly flaky biscuit. It truly makes a difference in the final texture, ensuring that each bite is deliciously satisfying.

One of my favorite tips is to let the strawberries macerate in sugar before assembly. This step not only enhances their flavor, but the newly formed syrup gives the shortcake a delightful sweetness. It’s these small details that elevate the dish, turning it into a special treat for gatherings or just a cozy night in.

Why You Will Love This Recipe
Flaky, buttery biscuits that melt in your mouth
Fresh strawberries bursting with flavor
Homemade whipped cream for the perfect touch
Beautifully presented and great for any occasion

Choosing the Right Strawberries

When making Classic Strawberry Shortcake, the quality of your strawberries is crucial for achieving the best flavor. Opt for ripe, red strawberries that are firm to the touch, as they yield a deliciously sweet and juicy filling. Avoid those with any signs of bruising or dull skin, as they may be past their prime. If fresh strawberries aren't available, consider using frozen strawberries, but ensure they are thawed and drained to minimize excess moisture.

For an extra layer of flavor, try macerating the strawberries with a splash of balsamic vinegar or lemon juice alongside the sugar. This not only enhances their sweetness but also adds a sophisticated tang that perfectly complements the creamy whipped topping and buttery biscuits.

Perfecting the Biscuits

The texture of the shortcake biscuits is key to this dessert. To achieve the desired flaky and tender texture, be mindful not to overmix the dough. After mixing in the heavy cream, the dough should be just combined; it’s okay if there are a few lumps. A light touch is vital; instead of traditional kneading, gently pat the dough into a circle before cutting to maintain its airy quality.

Baking at the correct temperature, 425°F (220°C), ensures the biscuits rise beautifully. Keep an eye on them as they bake: they should puff up and develop a golden-brown color on the edges. If they seem to be browning too quickly, you can tent them with aluminum foil for the final few minutes.

Whipped Cream Tips

For a light and fluffy whipped cream, it’s important to chill your mixing bowl and beaters beforehand. This step helps the cream whip up faster and holds its shape better. Aim for medium peaks—when you lift the beaters, the peaks should gently curl without collapsing, making it easy to layer on your shortcake.

If you prefer a flavored whipped cream, consider adding a tablespoon of lemon zest or a splash of almond extract to the heavy cream along with the powdered sugar. These additions will enhance the overall flavor profile of your strawberry shortcake, making it uniquely yours.

Ingredients

Gather the following ingredients for a delightful classic strawberry shortcake:

Shortcake Biscuits

2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, cubed
1 cup heavy cream

Strawberry Filling

4 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar

Whipped Cream

1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract

Make sure to use the freshest strawberries for the best flavor and texture!

Instructions

Follow these steps to create your shortcake masterpiece:

Prepare Strawberries

In a bowl, combine the sliced strawberries with granulated sugar. Toss them gently and let them sit for about 15 minutes to release their juices.

Make Shortcake Biscuits

Preheat the oven to 425°F (220°C). In a large bowl, mix flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in the heavy cream until just combined.

Bake Biscuits

Turn the dough onto a floured surface and gently knead it a few times. Pat it down to about 1-inch thickness and cut into rounds. Place on a baking sheet and bake for 15-20 minutes until golden brown.

Prepare Whipped Cream

While the biscuits are baking, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Assemble the Shortcake

Once the biscuits have cooled, slice them in half. Layer strawberries and whipped cream between the halves, then top with more strawberries and cream. Serve immediately.

Enjoy your shortcake with a side of additional strawberries!

Pro Tips

For an extra kick, try adding a splash of almond extract to the whipped cream or mix in some lemon zest with the strawberries for a refreshing twist.

Serving Suggestions

Classic Strawberry Shortcake can be served in various ways to suit different occasions. For a more elegant presentation, you can use a trifle dish, layering the biscuits, strawberries, and whipped cream in transparent layers. This not only looks stunning but also allows guests to see the delicious ingredients.

If you have leftovers, try serving the shortcake deconstructed. Place a biscuit on each plate, top with strawberries and whipped cream, and let everyone build their own dessert. This interactive serving style can be particularly fun for gatherings.

Make-Ahead Tips

To save time, you can prepare the biscuits ahead of time. Once cooled, they store well in an airtight container at room temperature for up to two days. For longer storage, consider freezing them; wrap each biscuit in plastic wrap and place them in a freezer-safe bag for up to three months. Thaw at room temperature when ready to serve.

You can also prepare the strawberry filling in advance. Combine the hulled and sliced strawberries with sugar, and store them in the refrigerator for up to 24 hours. This allows the strawberries to soften and release their juices, enhancing their flavor when it's time to assemble your shortcake.

Common Issues and Solutions

If your biscuits turn out too dry, it may be a result of overmixing or adding too much flour. To counteract this, ensure to measure your flour correctly by spooning it into the measuring cup and leveling off the top. For extra moisture, you can also lightly brush the biscuits with melted butter before baking.

In case your whipped cream doesn’t hold its shape or deflates, it might not have been whipped long enough. Simply re-whip it until it reaches the desired consistency. If it’s too soft, a little more powdered sugar can help stabilize it.

Questions About Recipes

→ Can I use frozen strawberries instead of fresh?

Yes, but fresh strawberries yield better flavor and texture. If using frozen, thaw and drain excess liquid.

→ How do I store leftovers?

Store components separately in airtight containers in the fridge. Assemble just before serving to keep the biscuits from getting soggy.

→ Can I make the biscuits ahead of time?

Yes, the biscuits can be baked a day in advance. Just keep them covered at room temperature until you're ready to serve.

→ What can I substitute for heavy cream?

You can use coconut cream or half-and-half for a lighter version, but the texture and flavor may vary.