Strawberry Shortcake Recipe

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Classic Strawberry Shortcake made the old-fashioned way with fluffy shortcake biscuits, fresh lightly sweet strawberries and homemade whipped cream.

 

Strawberry Shortcake is a must-make with your best, fresh strawberries

We look forward to strawberry season all year long. I can’t wait to pick sun ripened strawberries at a local farm, drooling all the while and dreaming of treats to come. Whether eaten out of hand, mixed in a salad or salsa, folded into muffin batter or cooked down into homemade jam, we just can’t get enough of these gorgeous little bites of summer!

In Virginia strawberries are usually ready to pick in late April or early May. This year the weather has been pretty fantastic which helped produce some of the best strawberries we’ve ever tasted. I hope you can find a local farm in your area and try picking your own. It’s a great family experience all around!

How to make Strawberry Shortcake

Great strawberry shortcake starts with a sweet buttery biscuit that can stand up to plenty of juicy strawberries and whipped cream.

This is one of the easiest shortcakes you’ll ever make. This dough comes together in minutes and is made with simple pantry ingredients:

• all-purpose flour
• granulated sugar
• baking powder
• salt
• milk
• unsalted butter
• coarse sugar for topping

Once the ingredients are combined, the dough is turned out on a lightly floured surface and kneaded gently a few times until smooth.

Now that the dough is done, you have plenty of options for cutting and shaping the shortcake(s).

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1. How to make shortcake into a single 8-inch round:

• Once kneaded and smooth, split the dough in half.
• Pat half the shortcake dough into an 8-inch round. Gently transfer the shortcake to a lightly greased 8-inch cake pan.
• Brush the top of the shortcake with melted butter.
• Pat the remaining half of dough into an 8-inch round, then gently place it on top of the buttered shortcake in the prepared pan.
• Sprinkle coarse sugar on top and bake!
• When ready to serve, place the cake on a platter (one that will hold all the strawberry syrup) and gently remove the top cake using a large spatula. It comes off easily so no cutting is needed. Set aside.
• Layer half the prepared strawberries and syrup on top of the cake, then half the whipped cream.
• Top with the remaining shortcake, then all the remaining whipped cream and remaining strawberries. Cut into wedges and serve. Made into a round, this shortcake recipe will serve 6.

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2. As pictured, this recipe makes 4 large, 3-inch shortcakes, about 2-inches high.

The method for individual shortcakes is similar to that written above for the 8-inch round cake.

• Pat the dough into a 9-inch round, less than 1/2-inch thick.
• Using a 3-inch round biscuit cutter, cut out as many rounds as you can (approximately 6). Gather the scraps, reform into a 1/2-inch thick disk, and cut out the remaining two rounds.
• Place four of the shortcake rounds on a small baking pan lined with parchment paper.
• Brush lightly with melted butter, then top with the remaining 4 dough rounds.
• Sprinkle coarse sugar on top and bake!

These shortcakes split in half beautifully and are ready to be filled.

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 3. To serve more people or prefer a shorter cake stack, follow these directions:

• Pat the shortcake dough into a round that is a little more than 1/2-inch thick.
• Cut the dough using a 2-1/2 or 3-inch biscuit cutter. You should have 7 or 8 shortcake biscuits.
• Place the rounds on a parchment lined baking sheet and sprinkle with coarse sugar.
• Bake for about 15 minutes.
• When ready to serve, slice the shortcakes in half and top with strawberries and whipped cream.

How to prepare strawberries for Strawberry Shortcake

For this recipe you’ll need 1-pound or 3-cups fresh sliced strawberries, and 3 to 4 tablespoons granulated sugar.

• To prepare the strawberries, start by removing the stems and leaves from the top of the strawberry.
• Wash the strawberries under cool running water and drain well or pat dry with paper towels. Don’t soak your strawberries or they will start to break down.
• Using a small paring knife, remove the green cap and pale flesh around the top.
• Slice each strawberry into 3 or 4 pieces, depending on the size.
• Toss the strawberries in a bowl with 3 or 4 tablespoons granulated sugar.
• Cover and set aside for an hour or two, at room temperature. The strawberries will macerate (make juice!) and get all syrupy and sweet. Gently stir or toss the strawberries a few times while they rest but that’s it!

Tips for picking the best strawberries

Sometimes grocery store strawberries can be hit or miss.  Here are a few tips for finding the best of the best:

• Look for strawberries with light colored seeds. If the seeds on the outside are dark brown and dried up, the strawberry probably is too.
• Buy local strawberries when possible. Less time traveling to your kitchen will yield fresher strawberries, thus better flavor. If you’re buying strawberries from another country they may have been picked before they were fully ripe to survive the long distance commute.
• Look for strawberries that are red all the way to the top. If the top is white, the middle of the strawberry will be too. White strawberry tops yield less flavor.
• Visit your local farmers market during peak season for the best strawberries.
• Finally, if you can pick your own strawberries at a local farm… go for it!

Make-Ahead Strawberry Shortcake

Shortcake biscuits can be made hours in advance and are best eaten the day they’re made. Store any remaining shortcakes in a well sealed container at room temperature for up to 3 days.

The macerated strawberries can sit at room temperature but are best served within a few hours. Leftover strawberries and syrup can be covered and stored in the refrigerator. The strawberries taste good, but won’t be as pretty as they start to break down.

Freezing Strawberry Shortcakes

When stored in an airtight container, the shortcake biscuits freeze well for up to a month. To thaw, set out at room temperature several hours before serving.

Tips for making the best Strawberry Shortcake

• Don’t over mix the shortcake dough. Pat it gently into the desired shape and size. Do not use a rolling pin.
• When shaping the biscuits, push straight down with a sharp biscuit cutter. Try not to twist as this will prevent the shortcakes from rising well. Just like making buttermilk biscuits!
• Shortcakes can be served slightly warm, or at room temperature.
• Check the strawberries to see if they are tart or sweet. Use 3 or 4 tablespoons granulated sugar to sweeten the strawberries. If you use less sugar, you won’t have as much strawberry syrup.
• Macerate the strawberries for at least an hour or more, at room temperature. The syrupy juice is one of the essential components of strawberry shortcake.
• When serving, spoon plenty of syrup over the shortcakes, especially on the bottom layer. These hearty shortcakes don’t fall apart easily!

Strawberry Shortcake

Prep Time: 30 minutes mins

Cook Time: 20 minutes mins

Total Time: 50 minutes mins

Yield: 4 to 6

Course: Dessert

Author: Tricia

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5 from 2 votes

Classic Strawberry Shortcake made the old-fashioned way!

Equipment

• 3-inch biscuit cutter

Ingredients

For the strawberries:

• 3 cups sliced strawberries (1 pound)
• 3 tablespoons granulated sugar (plus 1 additional tablespoon if needed)

For the shortcakes:

• 2 cups all-purpose flour (252g)
• 2 tablespoons granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• ⅔ cup whole milk or half-and-half (167g or 5-½ oz)
• 6 tablespoons unsalted butter, melted and cooled slightly (plus 1 tablespoon unsalted butter, melted, for brushing on shortcakes)
• 1 tablespoon coarse sugar, for topping

For the whipped cream:

• 1 cup cold whipping cream (8oz)
• ¼ cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

To prepare the strawberries:

• Toss the sliced strawberries with 3 or 4 tablespoons granulated sugar. Cover and set aside for 60 minutes to macerate.

To prepare the shortcakes:

• Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
• In a medium mixing bowl whisk together the flour, sugar, baking powder and salt. Add the milk to a small bowl. Whisking constantly, slowly drizzle the cooled butter into the milk. Add the butter and milk mixture to the flour and stir to combine. Turn the dough out onto a lightly floured work surface and gently knead until smooth, 4 or 5 turns.
• Gently pat the dough into about a 9-inch round a little less than ½-inch thick. Using a 3-inch biscuit cutter, cut as many rounds as you can (at least 6). TIP: Press straight down firmly on the cutter and do not twist as this may prevent the shortcakes from rising properly.
• Gather the dough and gently reform into a ½-inch thick disk. Cut the remaining two rounds for a total of eight. Place four shortcake rounds on the prepared baking pan. Brush the tops lightly with 1 tablespoon melted butter. Place the remaining 4 dough rounds on top of the buttered shortcakes. Do not press down. Sprinkle coarse sugar on top and bake for 15 to 20 minutes or until golden brown. Remove to a wire rack to cool.
• SEE NOTES below for additional shaping and size options.

To prepare the whipped cream:

• Beat the cream on medium until soft peaks form. Add the powdered sugar and beat until blended. Add the vanilla and beat on high and until stiff, creamy peaks form.

To assemble and serve:

• Split the shortcakes in half. Layer with strawberries and plenty of strawberry syrup. Dollop a mound of whipped cream. Top with the remaining half of the shortcake. Dollop more whipped cream on top, then add a few strawberries. Drizzle with strawberry syrup and serve.

Recipe Notes

Make ahead: Shortcakes can be made hours in advance and are best eaten the day they’re made. Store any remaining shortcakes in a well sealed container at room temperature for up to 3 days.

The macerated strawberries are best eaten within a few hours. Leftovers can be stored in the refrigerator. The strawberries will taste good, but start to break down and are not as pretty.

To freeze: The shortcakes freeze well when stored in an airtight container for up to a month. Set out at room temperature to thaw several hours before serving.

Additional shaping and size options:

For a single 8-inch round cake:

• Once kneaded and smooth, split the dough in half.
• Pat half the shortcake dough into an 8-inch round.
• Gently transfer the shortcake to a lightly greased 8-inch cake pan.
• Brush the top of the shortcake with melted butter.
• Pat the remaining half of dough into an 8-inch round, then gently place it on top of the buttered shortcake in the prepared pan.
• Sprinkle coarse sugar on top and bake!
• When ready to serve, place the cake on a platter (one that will hold all that strawberry juice) and gently remove the top cake using a large spatula.
  It comes off easily so no cutting is needed. Set aside.
• Layer half the prepared strawberries and juice on top of the cake, then half the whipped cream. Top with the remaining shortcake, then all the remaining whipped cream and remaining strawberries.
• Cut into wedges and serve.
• Made into an 8-inch round, this shortcake recipe will serve 6.

If you need to serve more people and prefer a shorter cake stack, follow these directions:

• Pat the shortcake dough into a round that is a little more than 1/2-inch high.
• Cut the dough using a 2-1/2 or 3-inch biscuit cutter. You should have 7 or 8 shortcake biscuits.
• Place the rounds on a parchment lined baking sheet and sprinkle with coarse sugar.
• Bake for about 12 to 15 minutes depending on size.
• When ready to serve, slice the shortcakes in half and top with strawberries and whipped cream.

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 746kcal | Carbohydrates: 86g | Protein: 10g | Fat: 41g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 654mg | Potassium: 338mg | Fiber: 4g | Sugar: 33g | Vitamin A: 1478IU | Vitamin C: 64mg | Calcium: 293mg | Iron: 4mg

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Originally published May 2020, updated May 2026