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Strawberry Shortcake Scones

5 from 2 votes

Sweet, ripe strawberries spooned between fluffy scone layers, drizzled with the berry juices and topped with sweetened whipped cream - summer perfection!

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Strawberry Shortcake Scones stacked with fresh strawberries, whipped cream and strawberry syrup

 

Strawberry Shortcake Scones made with sweet, ripe strawberries spooned between fluffy scone layers, drizzled with the berry juices and topped with sweetened whipped cream – summer perfection!

Simple pleasures are the best and the tried and true recipes of old are still hanging in there.  I remember my mother making strawberry shortcake in the summers and it was greatly enjoyed by all those who were lucky enough to get a piece.  Mom made the shortcake in 8″ rounds so once the strawberries were added and the syrup drizzled, the dessert was served immediately.  I like the idea of making smaller shortcakes in individual servings so you don’t have to eat the entire cake in one setting, unless of course you have enough people on hand to help!

 

Sugar added to fresh strawberries

Check your local listings for pick-your-own strawberry farms and take the kids on an adventure!

We’re still enjoying our 20 pounds of fresh strawberries picked earlier this week from Miller Farms Market so I just had to make at least one or two desserts.  For this recipe slice 4 cups of fresh strawberries and add 1/2 cup of sugar.  Toss the berries to coat and set aside to macerate for 10 minutes or until they create wonderful flavorful syrup.

 

A simple scone topped with fresh sliced strawberries and whipped cream

Each component in these Strawberry Shortcake Scones can be made ahead and assembled when needed.

The scones are made in three flakey layers that easily come apart.  Between each layer add a heaping spoonful or two of strawberries and top with sweetened whipped cream.

Strawberry Shortcake Scones drizzled with strawberry syrup

Be sure to use lots and lots of strawberries on each scone. And don’t forget to drizzle the shortcake with strawberry syrup; be generous and serve immediately!

 

Boxes of fresh picked strawberries

Grocery store strawberries can be hit and miss so here are a few tips for finding 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 if at all 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.
  • Finally, if you can pick your own strawberries at a local farm – go for it!

 

Strawberry scones with whipped cream

The deliciously light scone layers soak up the juice and become strawberry deliciousness! Enjoy!

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Strawberry shortcake scones drizzled with strawberry syrup

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Strawberry Shortcake Scones

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Yield: 8 scones
Course: Dessert
Author: Tricia
Pin RecipePrint RecipeRate Recipe
5 from 2 votes
Sweet, ripe strawberries spooned between fluffy scone layers, drizzled with the berry juices and topped with sweetened whipped cream - summer perfection!

Ingredients

For the scones:

  • 1 cup cold whole milk
  • ¼ cup granulated sugar
  • 1 teaspoon kosher salt
  • 3 cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • 12 tablespoons cold unsalted butter divided
  • Turbinado or coarse sugar for topping

For the strawberries:

  • 4 cups fresh strawberries sliced
  • ½ cup granulated sugar

For the whipped cream:

  • 1 cup cold whipping cream
  • 2 tablespoons powdered sugar

Instructions

To prepare the scones:

  • Preheat oven to 375°F. Line a baking sheet with parchment paper and set aside.
  • In a two cup measure combine the milk, sugar, and salt. Whisk until dissolved. Set aside.
  • In a large mixing bowl whisk together the flour and baking powder. Cut 10 tablespoons of the cold butter into ½" pieces. Add the butter to the flour mixture and blend using a pastry cutter until pea size pieces remain. Add the milk and stir with a fork until the dough starts to come together.
  • Lightly flour a clean work surface and gently roll the dough out into a 24x10" rectangle. With the long side of the dough facing you, cut the rectangle into three equal strips (24 inches long and slightly more than 3 inches wide.)
  • Soften the remaining 2 tablespoons of butter in the microwave and using your fingers, spread the butter evenly over the surface of two of the strips of dough. Gently pick up one buttered strip and place it on top of another buttered strip. Place the non-buttered strip on top of the other two and sprinkle with turbinado sugar. Press the dough gently.
  • Cut the scones with a 3" round cutter or into 8 even squares. If making round shortcake scones you will need to gather the scraps and press them together to make another round. It won't be as pretty as the other 7 but it still tastes great.
  • Bake on the parchment lined baking sheet for 20 to 25 minutes or until lightly browned. Remove to a rack to cool.

To prepare the strawberries:

  • Toss the strawberries with sugar and set aside for about 10-15 minutes.

To prepare the whipped cream:

  • Beat the cream on high until very soft peaks form. Add the powdered sugar and beat until blended and soft creamy peaks are formed.
  • To serve, split the scones and layer with the strawberries and juices. Top with whipped cream and drizzle with more juice if desired.

Recipe Notes

Scone recipe adapted from Epicurious
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: 544kcal | Carbohydrates: 65g | Protein: 7g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 447mg | Potassium: 240mg | Fiber: 3g | Sugar: 27g | Vitamin A: 1020IU | Vitamin C: 43mg | Calcium: 155mg | Iron: 3mg

 

Here are a few more favorite strawberry recipes you might also like:

 

Strawberry Breakfast Cake

Strawberry Breakfast Cake made with fresh juicy strawberries tucked into a moist sour cream batter. Not overly sweet, this cake is terrific served for breakfast, brunch or as a light dessert. Click HERE to get the recipe.

 

A bowl of strawberry shortcake ice cream with strawberry syrup and cookies

Strawberry Shortcake Ice Cream – don’t let summer pass you by without making this luscious, rich vanilla ice cream with ribbons of fresh strawberry sauce and crushed shortbread cookies throughout. Click HERE to get the recipe.

 

Strawberry biscuits cut into wedges and drizzled with icing

Strawberry Biscuit Wedges – a lightly sweet buttermilk biscuit stuffed with ripe strawberries and drizzled with a simple icing.  You’ll love the soft biscuit texture, crispy sweet top and the pops of strawberry flavor in every bite! Click HERE to get the recipe.

 

Happiness is fresh fruit and I can’t wait to pick blueberries, blackberries and raspberries too!  Hope you have a wonderful week.  It’s hot here in Virginia and summer is coming fast.  Enjoy!  Thanks so much for stopping by.

Tricia

 

Published June 2015, updated April 2019

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52 Comments

  2. Liz

    SO much fun to make these shortcakes with scones! Just gorgeous. One of our favorite desserts in the spring—my youngest is home from college for the summer and has already requested a batch 🙂

    Reply

    • Tricia Buice

      Yes I do Abbe and when I do I hope we can visit – with strawberries and whipped cream and a bottle of good wine. That sounds like fun! Have a great weekend 🙂

      Reply

  4. Susan

    When my girls were little I used to make strawberry shortcake often. Remember the doll “Strawberry Shortcake”? In those days my shortcake was quick and easy – Bisquick 🙂 These scones certainly bring the tried and true dessert up a notch or five!

    Reply

  9. Betty

    Mmmm…Strawberry shortcake is a “must” during strawberry season, and these look fabulous! Twenty pounds at once? Wow! I’ve done some picking too, but you’re more industrious than me. 🙂 It really is hard to stop picking once you get started, isn’t it? I keep telling myself I’m finished, but then I see a gorgeous berry that is calling to me to pick it. Fresh strawberries are nothing like the supermarket ones!

    Reply

    • Tricia Buice

      Thanks Betty – twenty pounds was way too easy at Miller Farms – want to get together and pick blueberries, blackberries and raspberries when they are ready?

      Reply

      • Betty

        I’d love to- that would be so much fun! I have some blueberry bushes started, but they won’t bear for several years. I’m just hoping I can keep the deer out of them. 🙂

  16. Monica

    These are so gorgeous! Those strawberries really look unbelievable and I love smaller shortcakes like this. The flaky scones sound perfect here!

    Reply