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5 from 2 votes

Strawberry Shortcake

Classic Strawberry Shortcake made the old-fashioned way!
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: shortcake, strawberry
Servings: 4 to 6
Calories: 746kcal
Author: Tricia


  • 3-inch biscuit cutter


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
  • 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


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.


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.


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