Classic Strawberry Shortcake

Thick, flaky shortcakes layered with fresh strawberries and whipped cream — just like grandma used to make. A timeless dessert perfect for any occasion.

Introduction

Few desserts evoke the feeling of summer and nostalgia quite like a classic Strawberry Shortcake. This recipe takes the traditional American favorite — flaky shortcake biscuits, sweet strawberries, and luscious whipped cream — and elevates it to perfection. Unlike store-bought sponge cakes or overly sweet mixes, this version delivers authentic texture, flavor, and presentation.

The magic of strawberry shortcake lies in its simplicity. Fresh, juicy strawberries provide natural sweetness and acidity that balances the richness of buttery shortcakes and creamy whipped topping. The biscuits themselves are golden and flaky, with layers that rise beautifully thanks to careful handling of cold butter and buttermilk. Whipped cream adds a light, airy contrast that completes the dish.

This recipe is ideal for summer gatherings, special occasions, or anytime you crave a comforting, fruity dessert. While it may seem detailed, the process is straightforward, and the results are well worth the effort. By following these steps, even novice bakers can achieve a professional-level dessert that will impress family and friends.

In this guide, you’ll find a complete ingredient list, detailed preparation instructions, tips for flaky biscuits, guidance for perfect whipped cream, storage suggestions, and answers to frequently asked questions about the recipe.

Ingredients

For the Fresh Strawberry Topping

• 1 batch of fresh strawberry topping (see notes below for preparation)

For the Shortcakes

• 3 cups all-purpose flour (spooned and leveled)
• 1/3 cup granulated sugar
• 1 tsp kosher salt
• 2 tbsp baking powder
• 3/4 cup cold butter (1½ sticks)
• 1 large egg, cold
• 3/4 cup cold buttermilk
• 1–2 tbsp cold buttermilk or ice water (for dough consistency)

For the Whipped Cream

• 2 cups heavy cream
• 1/3 cup powdered sugar
• 1 tsp vanilla extract

Understanding the Ingredients

Fresh Strawberries

Strawberries should be ripe, fragrant, and slightly firm to hold their shape. Macerating them with a small amount of sugar enhances their natural sweetness and produces a luscious syrupy topping.

All-Purpose Flour and Butter

Flour forms the structure of the biscuits, while cold butter creates layers. The key to flaky shortcakes is keeping the butter cold so it produces steam during baking, lifting and separating layers.

Buttermilk and Egg

Buttermilk adds tang and tenderness to the dough, while the egg provides moisture and structure. Using cold liquid ensures a flaky texture.

Sugar and Salt

Sugar balances the tang of the buttermilk and enhances the flavor of the strawberries. Salt brings out the buttery notes in the shortcake and adds depth to the overall flavor.

Whipped Cream

Freshly whipped cream provides lightness and richness. Sweetened lightly with powdered sugar and flavored with vanilla, it balances the sweetness of the strawberries and the buttery biscuits.

Equipment Needed

• Biscuit cutter (2½ inches recommended)
• 9×9-inch baking pan or cast-iron skillet
• Pastry cloth or floured surface for rolling dough
• Rolling pin
• Mixing bowls
• Stand mixer or hand mixer (for whipped cream)

Preparation Method

Step 1: Prepare the Strawberry Topping

1. Wash and hull strawberries. Slice or quarter as desired.
2. Combine with sugar to macerate for 10–15 minutes until syrupy.
3. Cover and set aside at room temperature or chill in the fridge.

Step 2: Make the Shortcake Dough

1. In a large bowl, whisk together flour, sugar, salt, and baking powder.
2. Chop cold butter into small chunks and cut into the flour mixture using a pastry cutter until crumbly with pea-sized pieces of butter.
3. In a separate bowl, whisk the cold egg into cold buttermilk.
4. Add the liquid mixture to the flour and butter, stirring gently to create a shaggy dough. Some dry flour is okay.
5. Knead lightly in the bowl to incorporate any loose flour. If the dough is too dry, add 1 tbsp cold buttermilk or ice water.

Step 3: Roll and Fold the Dough

1. Turn the dough onto a floured surface or pastry cloth. Roll into a rectangle about 9×13 inches.
2. Fold the dough in half, then in quarters, then again. Pat gently to smooth the top.
3. Roll out to about 1¼ inches thick.

Step 4: Cut and Prepare Shortcakes

1. Dip a 2½-inch biscuit cutter in flour and cut biscuits by pressing straight down — do not twist.
2. Re-roll scraps and cut additional biscuits.
3. Place biscuits in a greased 9×9 pan or cast-iron skillet, snugly together or about ½ inch apart.
4. Optional: Freeze the prepared biscuits for 20 minutes to ensure maximum flakiness.

Step 5: Bake the Shortcakes

1. Preheat oven to 425°F (220°C) while biscuits chill.
2. Brush tops with buttermilk or heavy cream and sprinkle sugar for a golden, crunchy finish.
3. Bake for 18–22 minutes until golden brown and firm to the touch. Use foil to prevent over-browning if necessary.

Step 6: Make the Whipped Cream

1. In a mixing bowl or stand mixer, beat heavy cream, powdered sugar, and vanilla on high speed until soft peaks form, about 2–5 minutes.

Step 7: Assemble the Strawberry Shortcake

1. Split shortcakes in half horizontally.
2. Spoon fresh strawberries over the bottom half, then layer with whipped cream.
3. Top with the other half of the biscuit and additional strawberries and whipped cream.
4. Serve immediately for best texture and flavor.

Tips for Perfect Strawberry Shortcakes

1. Keep ingredients cold. Cold butter and buttermilk ensure flaky layers.
2. Do not overmix dough. Overworking makes biscuits dense.
3. Freeze before baking. This helps biscuits rise evenly and maintain layers.
4. Use fresh, ripe strawberries. They are the star of this dessert.
5. Whip cream to soft peaks. Over-whipping can turn it into butter.
6. Serve immediately. Shortcakes are best fresh, though strawberries can be prepped in advance.

Storage and Reheating

• Strawberries: Store separately in the fridge for up to 2 days.
• Shortcakes: Keep in an airtight container for up to 1 day. They are best eaten fresh.
• Whipped Cream: Can be stored in the fridge for a few hours, but re-whip lightly if needed before serving.

Notes

• Buttermilk can be substituted with milk + 1 tbsp vinegar if needed.
• Sugar on top of biscuits adds crunch — raw sugar works beautifully.
• Shortcake biscuits can be frozen unbaked for up to 1 month; bake from frozen, adding 5–7 minutes to bake time.
• Use a 2½-inch cutter for classic individual shortcakes; adjust size as desired.

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Frequently Asked Questions (FAQ)

1. Can I use frozen strawberries?

Yes, thaw and drain excess liquid before using to avoid soggy shortcakes.

2. Can I make the whipped cream ahead of time?

Yes, but only a few hours in advance. Lightly re-whip before serving if needed.

3. How do I make biscuits extra flaky?

Keep butter cold, fold dough multiple times, and do not overwork. Freezing before baking helps.

4. Can I use a different fruit?

Absolutely. Blueberries, raspberries, or peaches work well.

5. How should I serve leftover shortcakes?

Shortcakes are best fresh. If storing, keep biscuits and strawberries separate to avoid sogginess.

6. Can I make mini shortcakes?

Yes. Reduce bake time slightly (12–16 minutes) depending on size.