Strawberry Shortcake Recipe
Tender buttermilk biscuits layered with juicy macerated strawberries and lightly sweetened whipped cream for an easy from-scratch strawberry shortcake.
Contains: Milk · Wheat
Contains milk and wheat. If you are managing allergies, check packaged ingredient labels for formulation differences and cross-contact information.
WHY IT WORKS
Why This Recipe Works
01
Flaky Buttermilk Biscuits
Cold butter, buttermilk and a couple of simple folds give the biscuits tender layers without turning the dough fussy.
02
Juicy Strawberries
A short maceration with sugar draws out the strawberries’ natural juices, creating the syrupy fruit layer shortcake needs.
03
Simple From-Scratch Layers
Fresh biscuits, strawberries and lightly sweetened whipped cream keep the dessert straightforward while giving every layer its own texture.
WHAT YOU’LL NEED
Equipment
THE RECIPE
Ingredients & Method
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My Notes
Ingredients
- Buttermilk Biscuits
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- Strawberries
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- Whipped Cream
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Method
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Heat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
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Put the sliced strawberries in a medium bowl and toss with 1/3 US cup granulated sugar. Leave them at room temperature for about 30 minutes while you make the biscuits, stirring once or twice, until they are glossy and have released plenty of juice.
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In a large mixing bowl, whisk together the flour, 1/4 US cup granulated sugar, baking powder, baking soda and salt.
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Add the cold butter and cut it into the flour with a pastry blender or fork until most pieces are pea-sized. Pour in 3/4 US cup cold buttermilk and stir just until a shaggy dough forms with no large dry pockets.
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Turn the dough onto a lightly floured surface. Pat it into a rectangle about 1 inch thick, fold it in half, turn it and repeat the fold once. Pat the dough back to about 1 inch thick. Cut 8 biscuits with a 2 1/2-inch cutter, pressing straight down without twisting and gently re-forming the scraps only once if needed. Arrange the biscuits on the prepared baking sheet, brush the tops with 1 tablespoon (tbsp) buttermilk and sprinkle with 1 tablespoon (tbsp) granulated sugar.
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Bake for 14 to 17 minutes, until the biscuits have risen and the tops and edges are golden brown. Start checking at 14 minutes.
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Transfer the biscuits to a wire rack and let them cool for at least 15 minutes so the whipped cream will not melt when the shortcakes are assembled.
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While the biscuits cool, beat the cold heavy whipping cream with an electric mixer on medium-high speed until soft peaks form. Add the confectioners' sugar and vanilla, then continue beating just until medium peaks form. Keep chilled until needed.
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Split each biscuit horizontally. Spoon strawberries and some of their juices over the bottom half, add a generous spoonful of whipped cream and set the biscuit top in place. Serve immediately.
COOKING GUIDANCE
Practical Cooking Notes
Doneness
The biscuits are ready when they have risen, the tops and edges are golden brown and the sides look set rather than doughy.
Make Ahead
Bake the biscuits up to 1 day ahead and store them airtight at room temperature once fully cool. The strawberries can be macerated up to 4 hours ahead and refrigerated, and the whipped cream can be prepared a few hours ahead and kept covered and cold. Assemble just before serving.
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Recipe Notes
Ingredient Notes
Keep the butter and buttermilk cold until they go into the biscuit dough. Ripe strawberries give the best flavor and juice, while cold whipping cream whips more reliably and holds its shape better.
Useful Substitutions
If you do not have buttermilk, use the same amount of milk mixed with 2 teaspoons (tsp) lemon juice and let it stand for 5 minutes before using. For the cream, whipping cream works best; avoid lower-fat cream because it will not whip to the same volume.
INGREDIENT QUALITY
Quality Note
For taller, flakier biscuits, keep the butter and buttermilk cold, mix only until the dough comes together and press the cutter straight down without twisting. Let the biscuits cool before adding the whipped cream so it stays light and stable.
SPEND LESS
Cost-Saving Tip
Use ripe strawberries that are in season or sold in larger value packs. Because the berries are sliced and macerated, they do not need to be perfectly uniform or display-quality fruit.
COOKING TIPS
Tips
Keep Everything Cold
Cold butter and buttermilk help the biscuits rise into tender layers. If the dough becomes noticeably soft while shaping, chill it for 10 minutes before baking.
Do Not Overwork the Dough
Stir only until a shaggy dough forms, then use gentle folds to bring it together. Extra mixing develops gluten and can make the biscuits tougher.
Press the Cutter Straight Down
Twisting the biscuit cutter can seal the cut edges and reduce the rise. Press firmly down, lift straight up and re-form scraps only once.
Assemble Just Before Serving
The strawberry juices are meant to soak slightly into the biscuit, but assembling too early can make the layers soggy. Keep the components separate until dessert time.
MAKE IT LAST
Storing, Freezing & Reheating
Storing the Components
Keep cooled biscuits airtight at room temperature for up to 2 days. Refrigerate the strawberries and whipped cream separately in covered containers and use them within 2 days.
Freezing the Biscuits
Freeze fully cooled biscuits in an airtight container for up to 2 months. Thaw at room temperature before refreshing them briefly in the oven if desired.
Refresh the Biscuits
Warm room-temperature or thawed biscuits at 300°F for about 5 minutes, then let them cool slightly before filling so the whipped cream does not melt.
Assembled Shortcakes
For the best texture, eat assembled shortcakes right away. If you have leftovers, refrigerate them promptly and expect the biscuits to soften as they absorb the strawberry juices.
ESTIMATED PER SERVING
Nutrition
1 shortcake
Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.
QUESTIONS
Strawberry Shortcake FAQs
What is the best type of biscuit for strawberry shortcake?
A lightly sweetened, tender biscuit works well because it can absorb some strawberry juice without becoming cake-like. This version uses cold butter and buttermilk for flaky layers and a gentle tang.
How long should strawberries sit with sugar?
About 30 minutes is enough for sliced strawberries to release plenty of juice while keeping their shape. They can sit longer in the refrigerator if you prefer a softer, more syrupy fruit layer.
Can I make strawberry shortcake ahead of time?
Yes, but keep the components separate. Bake the biscuits up to 1 day ahead, prepare the strawberries a few hours ahead and refrigerate the whipped cream, then assemble the shortcakes just before serving.
Why did my shortcake biscuits turn out tough?
Overmixing, warm butter or too much handling can make biscuits dense or tough. Mix only until the dough comes together, keep the ingredients cold and re-roll scraps as little as possible.
Can I use frozen strawberries?
Fresh strawberries give the best texture for this recipe. Frozen berries can work after thawing, but they release much more liquid and produce a softer fruit layer.
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