The Best Strawberry Shortcakes
There’s just something magical about strawberry shortcakes that brings everyone to the kitchen with big smiles. The very first time I made these for my family, it wasn’t even a special occasion—it was a random Tuesday when strawberries were on sale and I happened to have heavy cream in the fridge. That impromptu dessert turned into a family favorite so fast, I now keep a stash of frozen strawberries just in case the craving hits.
What I love most about these strawberry shortcakes is how they strike the perfect balance between rustic and indulgent. The biscuits are tender and flaky, with just a hint of sweetness, and they cradle the juicy, lightly macerated strawberries and clouds of freshly whipped cream in the most comforting way. It’s like summer in every bite—simple, fresh, and made with love.
The best part? My kids beg to help assemble them, so it’s become a little family tradition. I slice the berries while they whip the cream and “taste test” a few too many pieces. When we all sit down to eat, the shortcakes are always met with happy sighs and a little bit of whipped cream on someone’s nose.
If you’re looking for a dessert that feels fancy but is secretly super easy (and wildly delicious), this is the one. It’s the kind of recipe you’ll turn to over and over again—not just for summer, but whenever you need a sweet bite of comfort.
Questions I Often Get Asked About This Recipe
Can I use store-bought whipped cream?
Yes, you can, but I highly recommend whipping your own—it only takes a few minutes and makes a huge difference in taste and texture.
Can I make the biscuits ahead of time?
Absolutely! You can bake the biscuits a day ahead and store them in an airtight container. Just warm them slightly before serving.
Do I need to macerate the strawberries?
Yes! Letting the sliced strawberries sit with a bit of sugar draws out their natural juices and intensifies the flavor.
What if I don’t have fresh strawberries?
Frozen strawberries can work in a pinch, but they should be thawed and drained before use. Fresh is definitely best for texture.
Can I freeze the biscuits?
You sure can. Bake them, cool them completely, then freeze. Reheat in a low oven before serving.
What You Need to Make Strawberry Shortcakes
For the Biscuits:
2 cups all-purpose flour
1/4 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) cold unsalted butter, cubed
2/3 cup whole milk
1 teaspoon vanilla extract
For the Strawberries:
1 pound fresh strawberries, hulled and sliced
2 tablespoons granulated sugar
For the Whipped Cream:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Special Tools:
Pastry cutter or fork (for biscuit dough)
Hand or stand mixer (for whipped cream)
Biscuit cutter or glass (for shaping)
How to Make Strawberry Shortcakes
Prep the Strawberries: In a bowl, mix sliced strawberries with sugar. Stir and let them sit for at least 30 minutes to release their juices.
Make the Biscuits: Preheat oven to 425°F (220°C). In a large bowl, whisk flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in milk and vanilla just until combined. Do not overmix.
Shape and Bake: Turn dough out onto a floured surface and gently pat to about 1-inch thickness. Use a biscuit cutter to cut out rounds. Place on a parchment-lined baking sheet and bake for 12–15 minutes until golden brown. Let cool slightly.
Whip the Cream: In a chilled bowl, beat heavy cream with powdered sugar and vanilla until soft peaks form.
Assemble: Split each biscuit in half. Spoon strawberries over the bottom half, add a generous dollop of whipped cream, and top with the other biscuit half. Add more cream and strawberries on top if desired.
Tips for Making the Best Strawberry Shortcakes
Use cold butter for flaky biscuits—don’t skip this step.
Don’t overwork the dough. Just mix until it comes together to avoid dense biscuits.
Chill your mixing bowl before whipping the cream—it speeds up the process and gives better texture.
Let the strawberries sit. The longer they macerate, the juicier and more flavorful they become.
Customize it! Add a splash of balsamic vinegar to the strawberries for a gourmet twist, or flavor the whipped cream with a little lemon zest.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “This recipe reminded me of the strawberry shortcakes my grandma used to make. The biscuits are perfection—light, fluffy, and buttery!”
⭐️⭐️⭐️⭐️ “Loved the flavor but my biscuits didn’t rise as much as I expected. Will try not to overmix next time!”
⭐️⭐️⭐️⭐️⭐️ “Perfect summer dessert! The kids loved helping and it was such a hit at our barbecue.”
⭐️⭐️⭐️⭐️ “Great for entertaining. I made the components ahead of time and let everyone build their own shortcake.”
⭐️⭐️⭐️⭐️⭐️ “I used coconut whipped cream for a dairy-free version and it still turned out amazing!”
Printable Recipe
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The Best Strawberry Shortcakes
These homemade Strawberry Shortcakes are the ultimate summer dessert—flaky golden biscuits layered with juicy, macerated strawberries and fluffy whipped cream. Perfect for entertaining or a casual family treat, this easy recipe comes together with simple pantry ingredients and a whole lot of love.
Ingredients
- For the Biscuits:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 2/3 cup whole milk
- 1 teaspoon vanilla extract
- For the Strawberries:
- 1 pound fresh strawberries, hulled and sliced
- 2 tablespoons granulated sugar
- For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- Special Tools:
- Pastry cutter or fork (for biscuit dough)
- Hand or stand mixer (for whipped cream)
- Biscuit cutter or glass (for shaping)
Instructions
- Prep the Strawberries: In a bowl, mix sliced strawberries with sugar. Stir and let them sit for at least 30 minutes to release their juices.
- Make the Biscuits: Preheat oven to 425°F (220°C). In a large bowl, whisk flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in milk and vanilla just until combined. Do not overmix.
- Shape and Bake: Turn dough out onto a floured surface and gently pat to about 1-inch thickness. Use a biscuit cutter to cut out rounds. Place on a parchment-lined baking sheet and bake for 12–15 minutes until golden brown. Let cool slightly.
- Whip the Cream: In a chilled bowl, beat heavy cream with powdered sugar and vanilla until soft peaks form.
- Assemble: Split each biscuit in half. Spoon strawberries over the bottom half, add a generous dollop of whipped cream, and top with the other biscuit half. Add more cream and strawberries on top if desired.
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