Dessert

The Best Strawberry Shortcakes Recipe

ByJeannette Jaeger October 19, 2025October 19, 2025

Introduction

Strawberry shortcakes are a classic dessert that celebrates fresh strawberries and fluffy biscuits topped with whipped cream. This recipe yields tender, golden biscuits paired with juicy macerated strawberries and smooth vanilla whipped cream. It’s perfect for a warm-weather treat or any time you crave a simple, sweet dessert.

The image shows four white plates, each with a biscuit split in half and topped with a thick layer of white cream and bright red sliced strawberries mixed with strawberry sauce. The top biscuit halves, golden brown with a crumbly texture, rest on the cream and strawberries. Each plate has a vintage silver fork placed beside the biscuit, and there are a few whole strawberries placed around the biscuits for decoration. The plates are set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups (360 grams) all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon coarse salt
½ cup (113 grams) cold unsalted butter, cubed
1 ¼ cup (310 grams) cold buttermilk, plus more for brushing
1 lb (450 grams) fresh strawberries, hulled and sliced
⅓ cup (66 grams) granulated sugar
1 teaspoon vanilla extract (divided)
1 ½ cup (375 ml) cold heavy whipping cream

Instructions

Step 1: Preheat your oven to 400°F and line a baking sheet with parchment paper or a silicone baking mat.
Step 2: In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Add the cubed cold butter and cut it into the dry ingredients with a pastry blender or fork until the pieces are pea-sized.
Step 3: Pour in 1 cup of cold buttermilk and mix gently with a spoon or spatula until mostly combined. Add the remaining ¼ cup buttermilk as needed to create a wet, sticky dough. Avoid overmixing to help the biscuits rise properly.
Step 4: Drop the dough by scoop or large spoon to form 12 biscuits on the prepared sheet. Brush the tops lightly with buttermilk.
Step 5: Bake for 18–20 minutes until the tops and bottoms are golden brown. Remove and let cool completely.
Step 6: While biscuits bake, place half of the sliced strawberries in a bowl and mash them gently with a fork or potato masher. Add the remaining strawberries, ⅓ cup sugar, and 1 teaspoon vanilla extract. Stir to combine and let macerate for at least 20 minutes.
Step 7: Using an electric mixer, beat the cold heavy cream with the remaining 1 teaspoon vanilla extract on medium-high speed until thick and creamy, avoiding lumps.
Step 8: To assemble, slice the cooled biscuits in half. Spoon a generous dollop of whipped cream on the bottom half, add a spoonful of macerated strawberries with their juices, then top with the biscuit halves. Serve immediately.

Tips & Variations

Use very cold butter and buttermilk to create light and flaky biscuits.
For a boozy twist, add a splash of Grand Marnier or other orange liqueur to the macerated strawberries.
Swap out strawberries for other fresh berries like raspberries or blueberries if desired.
Whip the cream just until soft peaks form for a light, airy texture.
Brush biscuits with melted butter after baking for extra richness and a softer crust.

Storage

Store leftover biscuits separately in an airtight container at room temperature for up to 2 days, or freeze for up to 1 month. Keep macerated strawberries and whipped cream refrigerated and use within 1-2 days. Assemble shortcakes just before serving to maintain their texture and freshness. Reheat biscuits gently in a low oven if needed.

How to Serve

The image shows two white plates each holding a strawberry shortcake with three layers: a golden, crumbly biscuit on the bottom, a soft white cream layer in the middle, and a topping of red strawberry slices with syrup, covered partially by the top half of the biscuit, which is golden and textured. Nearby, a white bowl with fresh whole strawberries sits beside another white bowl filled with fluffy white whipped cream with a spoon in it. A white bowl containing bright red chopped strawberries and syrup with a spoon is at the top left. A baking tray with several golden biscuits rests at the upper right on a white marbled surface scattered with more fresh strawberries. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the biscuits ahead of time?

Yes, you can bake the biscuits in advance and store them in an airtight container. For best results, warm them slightly before serving and assemble the shortcakes right before eating.

How do I know when the whipped cream is ready?

The whipped cream should be thick and creamy with soft peaks that hold their shape but are still smooth. Avoid overwhipping, which can cause it to become grainy or turn into butter.