Classic Strawberry Shortcake From Scratch

Name: Classic Strawberry Shortcake From Scratch
Prep time: 30 min
Cook time: 20 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 cup heavy cream; 4 cups fresh strawberries, hulled and sliced; 1/4 cup granulated sugar; 1 cup heavy cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract

Highlighted under: Golden Crust & Crumbs

When I decided to make Classic Strawberry Shortcake from scratch, I was thrilled to create a dessert that perfectly captures the essence of summer. I love the combination of sweet strawberries, fluffy whipped cream, and buttery biscuits. It brings back fond memories of family gatherings and picnics in the park. Every bite feels like a celebration of seasonal flavors, and I can't help but enjoy the process of making each component from scratch, ensuring the highest quality and taste.

Created by

Imogen Price

Last updated on 2026-01-24T08:37:15.687Z

Creating my own Classic Strawberry Shortcake was a labor of love, and I discovered that using fresh, ripe strawberries makes all the difference. I didn't just slice them; I macerated them with a bit of sugar to amplify their natural sweetness, releasing their juices and creating a delightful sauce. This simple step takes the flavor to another level and ensures every bite is bursting with freshness.

While making the shortcake biscuits, I found that using cold butter and minimal mixing resulted in a beautifully flaky texture. It's all about handling the dough gently! I also recommend letting the biscuits cool slightly before layering, as it keeps the whipped cream from melting too fast. This technique guarantees a perfect, indulgent dessert!

You'll Love This Recipe Because
Fresh strawberries bursting with flavor and juice
Light and fluffy biscuits that are buttery and tender
Homemade whipped cream that elevates the dessert

The Importance of Strawberries

Choosing ripe, fresh strawberries is crucial for this Classic Strawberry Shortcake. Look for berries that are vibrant red and fragrant; these will ensure your dessert is bursting with flavor. If you find yourself with less-than-perfect strawberries, consider macerating them for a little longer to bring out their juices. This will help create a more luxurious sauce that adds moisture and sweetness to each layer of your shortcake.

You can also experiment with different varieties of strawberries depending on the season. For instance, smaller, sweeter varieties like Chandler or Seascape can elevate your dish with their concentrated flavors. During a particularly berry-rich season, feel free to mix in some blueberries or raspberries to add complexity and color to your dish.

Mastering the Shortcake Biscuits

When preparing the biscuit dough, it's vital to handle it as little as possible to maintain a light and fluffy texture. Over-kneading can lead to dense biscuits, so mix until just combined. Use cold ingredients, particularly the butter, which should be cut into the flour until it resembles coarse crumbs. This step is crucial for achieving flaky layers in your biscuits, so don’t rush it.

If you're in a pinch or want to save time, you can prepare the shortcake biscuits in advance. They can be stored in an airtight container in the refrigerator for up to two days before baking. Alternatively, freeze the cut biscuits in a single layer, then transfer them to a freezer bag. When you're ready to bake, there's no need to thaw; just add a couple of extra minutes to the baking time.

Ingredients

Gather the ingredients below to make your own strawberry shortcake.

For the Shortcake

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 cup heavy cream

For the Strawberries

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

For the Whipped Cream

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

Ensure your strawberries are fresh and in season for the best flavor.

Instructions

Follow these steps to create your Classic Strawberry Shortcake.

Prepare the Strawberries

In a bowl, combine the sliced strawberries and granulated sugar. Toss gently and let them sit for about 15 minutes to macerate.

Make the Shortcake

In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add the heavy cream, mixing until just combined. Turn the dough out onto a floured surface and gently knead a few times. Pat into a 1-inch thick rectangle and cut into rounds.

Bake the Biscuits

Preheat the oven to 400°F (200°C). Place the biscuits on a baking sheet lined with parchment. Bake for 15-20 minutes, or until golden brown. Let cool slightly.

Whip the Cream

In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

Assemble the Shortcake

Slice the biscuits in half. Layer strawberries between the biscuit halves, topping with whipped cream. Serve immediately.

Enjoy your homemade strawberry shortcake while fresh!

Pro Tips

For an extra touch, drizzle some balsamic reduction over the strawberries before serving.

Creative Variations

Feel free to experiment with different flavorings for the whipped cream. Adding a splash of almond extract or citrus zest can brighten the flavors, and incorporating mascarpone cheese can lend a rich creaminess that complements the berries beautifully. For a chocolate twist, consider folding in cocoa powder or using chocolate whipped cream for a decadent variant.

For a gluten-free option, substitute the all-purpose flour with a gluten-free blend that works cup-for-cup. Just be mindful to also check that your baking powder is gluten-free. This way, you can still enjoy the essence of strawberry shortcake without compromising on dietary restrictions or flavor.

Storage Tips

If you have leftover strawberry shortcake, store the components separately to maintain optimal freshness. Place the whipped cream in an airtight container in the refrigerator, and keep the biscuits in a sealed bag to avoid them becoming soggy. The tomatoes can be stored in the fridge, but be aware that the longer they sit, the more liquid they will exude.

For best results, consume the assembled shortcake within a day, as the biscuits may lose their texture when combined with the strawberries and cream. If you plan to serve it later, consider layering only the strawberries with the biscuits and adding the cream right before serving to keep everything fresh.

Questions About Recipes

→ Can I make the biscuits ahead of time?

Absolutely! You can bake the biscuits a day in advance and store them in an airtight container. Just reheat briefly before serving.

→ What can I substitute for heavy cream?

You can use coconut cream for a dairy-free option, but the texture and flavor will differ slightly.

→ How do I know when my biscuits are done baking?

Look for a golden brown color on the tops and sides, as well as a firm but soft texture when you touch them.

→ Can I use frozen strawberries instead?

While fresh strawberries offer the best flavor, you can use frozen ones; just ensure they are thawed completely before use.