Classic Strawberry Shortcake From Scratch

Name: Classic Strawberry Shortcake From Scratch
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 2 cups all-purpose flour; 1/2 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, cold and cubed; 1/2 cup heavy cream; 1 teaspoon vanilla extract; 1 pound fresh strawberries, hulled and sliced; 1/4 cup granulated sugar; 1 cup heavy whipping cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Pastry Love

I absolutely adore making Classic Strawberry Shortcake from scratch. There’s something undeniably satisfying about using fresh strawberries, fluffy whipped cream, and tender biscuits, all crafted by my own hands. This dessert captures the essence of summer in every bite, and the process is just as enjoyable as the result. With only a handful of ingredients, I can create something truly delightful that brings smiles and sweet memories to family gatherings. Once you try it, you’ll understand why it’s a beloved dessert!

Created by

Keira Thompson

Last updated on 2026-01-24T09:37:12.998Z

When I first decided to create this strawberry shortcake recipe, I wanted to ensure that each element from the biscuits to the whipped cream was made with care. The trick is to handle the biscuit dough gently; overworking it leads to dense, heavy biscuits, which is the opposite of what we want! I’ve learned that a light touch and a little chill time can make all the difference.

One memorable occasion was when I served this dish at a summer barbecue. The sponge was light, the strawberries sweet, and the cream was whipped to perfection. Watching everyone enjoy their servings was incredibly rewarding, and I realized how special homemade treats can turn ordinary moments into cherished memories.

Why You Will Love This Recipe
Juicy strawberries bursting with flavor and freshness
Flaky homemade biscuits that melt in your mouth
Light and fluffy whipped cream that complements the textures perfectly

Understanding the Ingredients

The quality of the strawberries you use dramatically affects the flavor of your Classic Strawberry Shortcake. Choosing ripe, in-season strawberries not only enhances the sweetness but also adds a vibrant color that makes the dish visually appealing. If fresh strawberries aren't available, consider using frozen strawberries, but be sure to thaw and drain them thoroughly to prevent excess moisture, which can make the biscuits soggy.

When it comes to the biscuits, using cold butter is key to achieving a flaky texture. The small cubes of butter create pockets of steam during baking, which results in a light, tender biscuit. If you're short on butter, for a dairy-free version, you can replace unsalted butter with a plant-based alternative; just make sure it's also cold to maintain the desired texture.

Tips for Perfect Biscuits

One common pitfall when making biscuits is over-mixing the dough, which can lead to dense textures. Mix until the ingredients are just combined; it’s okay if there are a few floury spots. Additionally, when shaping your biscuits, use minimal flour on your hands and surface to avoid incorporating excess flour, which can toughen the dough.

For uniform baking, make sure your biscuits are roughly the same thickness before cutting. A thickness of about 1 inch ensures they rise properly without burning. During baking, look for that golden-brown color on top, which typically takes about 15-20 minutes in a preheated oven set to 425°F (220°C).

Ingredients

For the Biscuits

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

For the Strawberries

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

For the Whipped Cream

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

Instructions

Prepare the Strawberries

In a mixing bowl, combine sliced strawberries with granulated sugar. Toss well and let sit for about 30 minutes to allow the natural juices to release.

Make the Biscuits

Preheat the oven to 425°F (220°C). In a large bowl, whisk together flour, sugar, baking powder, and salt. Add cold butter and mix until crumbly. Then gently stir in heavy cream and vanilla until just combined.

Shape and Bake the Biscuits

Turn the dough onto a floured surface and knead gently to bring it together. Pat into a 1-inch thick rectangle and cut into rounds. Place on a baking sheet and bake for 15-20 minutes until golden.

Whip the Cream

In a chilled bowl, beat heavy whipping cream, powdered sugar, and vanilla until soft peaks form. Be careful not to overwhip.

Assemble the Shortcakes

Slice the baked biscuits in half. Layer bottom halves with strawberries and their juices, add a generous dollop of whipped cream, and top with the biscuit tops.

Pro Tips

For best results, use fresh farm strawberries, which are often sweeter and more flavorful. Also, chill your bowl and beaters before whipping the cream for extra fluffiness.

Serving Suggestions

Classic Strawberry Shortcake is incredibly versatile when it comes to serving. You can serve each shortcake with an extra drizzle of strawberry syrup made from the macerated strawberries for added sweetness. For a gourmet touch, consider adding a few mint leaves as a garnish for a refreshing contrast to the rich whipped cream.

For a delightful variation, try incorporating a layer of lemon curd between the biscuits and strawberries. This adds a zesty flavor that pairs beautifully with the sweetness of the strawberries and the richness of the cream. If you're feeling adventurous, consider adding a splash of balsamic vinegar to the strawberries to deepen their flavor.

Storing and Making Ahead

If you want to prepare the components of the shortcake in advance, store the whipped cream in a sealed container in the refrigerator for up to 2 days. On serving day, just give it a quick re-whip if it starts to separate. The strawberries can also be prepared a few hours ahead; just toss them with sugar and keep them covered at room temperature to let them macerate.

The biscuits are best served fresh but can be stored in an airtight container at room temperature for 1-2 days. If you want to freeze them, wrap them tightly in plastic wrap and then foil. They’ll keep in the freezer for up to 2 months. When you’re ready to use them, simply throw them in the oven at 350°F (175°C) for about 10-15 minutes to warm through and refresh their texture.

Questions About Recipes

→ Can I make the biscuits ahead of time?

Yes, you can prepare the biscuit dough a few hours in advance, just cover and refrigerate it until you're ready to bake.

→ How do I store leftover shortcakes?

Store any leftover shortcake components separately in airtight containers in the refrigerator. Assemble fresh servings as needed.

→ Can I use frozen strawberries?

Yes, but thaw them first and drain excess liquid to avoid a soggy shortcake.

→ What can I substitute for heavy cream?

You can use coconut cream or a dairy-free whipping cream, but the texture will vary slightly.