Classic Strawberry Shortcake Recipe

Classic Strawberry Shortcake Recipe with fluffy biscuits, fresh strawberries, and whipped cream. Easy homemade shortcake biscuits ready in 30 minutes.

The Sweet Memory That Started It All

Hi, I’m Linda, and welcome to Tasty at Home—a cozy corner where bold flavors meet everyday kitchens. One bite of this classic strawberry shortcake took me straight back to a sweltering July afternoon in my grandmother’s Kentucky kitchen.

The sweet aroma of baking biscuits mingled with the scent of fresh strawberries from her garden.

However, my first attempt was a disaster. I’ve tested this classic strawberry shortcake recipe over twenty times—burned countless batches and finally cracked the code for perfect, fluffy shortcake biscuits—so you don’t have to repeat my mistakes. Whether you’re a seasoned baker or just starting your dessert journey, this recipe delivers every single time.

Moreover, this isn’t just any strawberry shortcake. This version combines traditional Southern techniques with foolproof measurements.

Furthermore, each component builds on the others to create that perfect balance of sweet, creamy, and buttery flavors that define authentic American summer desserts.

What Makes This Classic Strawberry Shortcake Special

This classic strawberry shortcake recipe stands apart because it focuses on technique over shortcuts. Instead of using store-bought cake, we create authentic shortcake biscuits that absorb the strawberry juices perfectly. Additionally, the secret lies in keeping ingredients cold and working the dough minimally.

Furthermore, this recipe incorporates professional baking techniques I learned from studying Julia Child’s methods. The result is a dessert that’s both rustic and refined. Subsequently, each bite delivers the perfect ratio of tender biscuit, juicy strawberries, and billowy whipped cream.

Essential Ingredients for Perfect Classic Strawberry Shortcake Results

Shopping Tips for Best Results

When selecting strawberries, look for berries that smell fragrant at the stem end. Consequently, avoid strawberries with white or green shoulders, as they won’t ripen further. Additionally, choose berries that feel firm but give slightly to pressure.

For the shortcake biscuits, use European-style butter with higher fat content when possible. Moreover, keep your butter in the freezer for 15 minutes before cubing. This technique ensures the flakiest texture in your finished shortcake.

Bold Add-ins for Creative Variations:

• Fresh mint leaves for strawberry sauce
• Lemon zest in whipped cream
• Vanilla bean paste instead of extract
• Buttermilk for tangier biscuits

Quality Indicators and Substitutions

Premium strawberries should have bright green tops and deep red color throughout. Furthermore, they should feel heavy for their size, indicating high juice content. If fresh strawberries aren’t available, frozen strawberries work well—just thaw and drain excess liquid first.

When it comes to cream, avoid ultra-pasteurized versions as they won’t whip properly. Instead, choose regular heavy cream with at least 35% fat content. Similarly, use real vanilla extract rather than imitation for the best flavor development.

For international readers, substitute half & half with equal parts whole milk and heavy cream. Additionally, cake flour can replace all-purpose flour if you reduce the amount by 2 tablespoons per cup.

Essential Equipment and Preparation

Equipment You’ll Need

Must-Have Tools:

• Large mixing bowl
• Pastry cutter or fork
• Large baking sheet
• Parchment paper
• Electric mixer (stand or hand)
• Sharp knife
• Medium mixing bowl

DIY Alternatives: If you don’t have a pastry cutter, use two butter knives in a crossing motion. Similarly, a large fork works well for cutting butter into flour. For those without an electric mixer, a whisk and some elbow grease will whip cream perfectly—it just takes longer.

Step-by-Step Instructions

Preparing Your Kitchen

First, preheat your oven to 450°F and line a large baking sheet with parchment paper. This high temperature is crucial for achieving the proper rise in your shortcake biscuits.

Additionally, gather all ingredients and let them come to room temperature except for the butter, which should stay cold.

Creating the Perfect Strawberry Sauce

Step 1: Macerate the Strawberries

In a medium bowl, combine quartered strawberries with granulated sugar. Next, mix gently with a spoon until strawberries are evenly coated. The sugar draws out the natural juices, creating a syrup that will soak into your shortcake beautifully.

Allow this mixture to sit for at least 20-30 minutes. However, for even better results, let it macerate for up to 2 hours. The longer you wait, the more syrup develops.

Pro Tip: I learned this technique from watching Jacques Pépin—he always said the strawberries should “weep sweet tears” when properly macerated.

How To Make Shortcake?

Step 2: Mix the Dry Ingredients

In your large bowl, whisk together flour, sugar, baking powder, and salt. Make sure to whisk thoroughly, as this distributes the leavening agents evenly. Consequently, you’ll get uniform rise in every biscuit.

Step 3: Cut in the Cold Butter

Add cold, cubed butter to the flour mixture. Using your pastry cutter or fork, work the butter into the flour until the mixture resembles coarse crumbs. The butter pieces should be about pea-sized—no smaller.

Common Mistake Alert: I used to overwork the butter, thinking smaller pieces were better. However, those larger butter pieces create steam pockets that give you flakier layers. Trust the process and stop when you see pea-sized chunks.

Step 4: Add the Liquid

Drizzle in 1 1/3 cups of half & half, starting conservatively. Mix just until the dough comes together—it should look shaggy, not smooth. If the mixture seems too dry, add the remaining half & half gradually.

Remember, biscuit dough should be slightly sticky. Furthermore, overmixing develops gluten, which creates tough biscuits instead of tender ones.

Step 5: Shape and Bake

Using two spoons, drop equal portions of dough onto your prepared baking sheet. You can make 6 large biscuits or 12 smaller ones. For extra sparkle, sprinkle raw sugar on top of each biscuit before baking.

Bake for 15 minutes if making large biscuits, or until the tops are lightly golden brown. The internal temperature should reach 200°F for fully cooked biscuits.

Whipping the Perfect Cream

Step 6: Create Billowy Whipped Cream

While your shortcakes cool, prepare the whipped cream. Using an electric mixer, whip heavy cream on medium speed until it begins to thicken. This usually takes 2-3 minutes.

Next, add powdered sugar, vanilla extract, and optional almond extract. Continue whipping on medium speed until stiff peaks form. Be careful not to overwhip, or you’ll end up with butter instead of cream.

Chef’s Secret: Martha Stewart taught me to add a pinch of cream of tartar to stabilize whipped cream. This keeps it fluffy longer, especially in warm weather.

Expert Tips and Creative Variations for the Classic Strawberry Shortcake

Professional Techniques for Success

Temperature Control: Keep your kitchen as cool as possible when making biscuits. Additionally, chill your mixing bowl and beaters in the freezer for 15 minutes before whipping cream. These small steps make a huge difference in texture.

Timing Strategy: Make strawberry sauce first, then biscuits, and finally whipped cream. This sequence ensures everything is ready simultaneously. Moreover, warm biscuits absorb strawberry juices better than cooled ones.

Assembly Technique: Split biscuits horizontally with a fork rather than a knife. The rough surface created by fork-splitting holds toppings better than smooth knife cuts.

Creative Variations to Try

Regional Twists

Southern Style: Replace half & half with buttermilk and add 1 teaspoon of vanilla to the biscuit dough. This creates tangier, more traditional Southern shortcakes.

New England Version: Add lemon zest to both strawberries and whipped cream. Furthermore, use cake flour instead of all-purpose for ultra-tender biscuits.

California Fresh: Incorporate fresh basil leaves into strawberry mixture and use locally-sourced heavy cream for richer flavor.

Dietary Adaptations

Gluten-Free Option: Substitute with a 1:1 gluten-free flour blend and add 1/2 teaspoon xanthan gum if not included in your blend.

Dairy-Free Version: Use coconut cream instead of heavy cream and vegan butter substitute. Chill coconut cream overnight before whipping.

Holiday Variations

Fourth of July Special: Add fresh blueberries to create red, white, and blue layers. Similarly, use star-shaped cookie cutters for patriotic shortcakes.

Valentine’s Day Romance: Shape biscuits into hearts and add a drop of red food coloring to whipped cream for pink tinting.

Storage and Make-Ahead Instructions

Make-Ahead Strategy: Bake shortcakes up to 2 days ahead and store covered at room temperature. Similarly, prepare strawberry sauce the night before for deeper flavor development. However, whip cream fresh for best texture.

Freezing Tips: Wrap cooled biscuits individually in plastic wrap, then place in freezer bags. To serve, thaw at room temperature for 30 minutes, then warm in a 300°F oven for 5 minutes.

Perfect Pairings and Serving Suggestions

This classic strawberry shortcake pairs beautifully with our homemade vanilla ice cream for extra indulgence. Additionally, serve alongside freshly brewed sweet tea or lemonade for the ultimate Southern experience.

For brunch occasions, consider serving smaller shortcakes as individual portions. Furthermore, they complement our chocolate chip pumpkin bars perfectly for dessert buffets.

Coffee lovers should try pairing with a rich French roast or espresso. The bitter notes balance the sweet strawberries beautifully. Similarly, champagne or prosecco creates an elegant combination for special celebrations.

Classic Strawberry Shortcake FAQs

The Perfect Summer Finale

This classic strawberry shortcake recipe brings together everything wonderful about American summer desserts.

The combination of buttery, flaky biscuits with sweet-tart strawberries and billowy cream creates pure magic in every bite. Furthermore, it’s a dessert that brings families together, just like it did in my grandmother’s Kentucky kitchen all those years ago.

Remember, the key to perfect strawberry shortcake lies in technique, not shortcuts. Keep your butter cold, don’t overmix, and trust the process. Most importantly, use the ripest strawberries you can find—they make all the difference.

Try this recipe for your next summer gathering and watch faces light up with that first bite. Tag us @TastyAtHome when you make it—we love seeing your beautiful creations! For more summer dessert inspiration, check out our pumpkin bread with chocolate chips for year-round sweetness.

What memories will your strawberry shortcake create?

Classic Strawberry Shortcake Recipe

This classic strawberry shortcake recipe combines fluffy, buttery biscuits with fresh macerated strawberries and billowy whipped cream. A perfect summer dessert that brings together traditional Southern techniques with foolproof measurements for authentic American flavor in every bite.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Macerating Time 30 minutes mins

Total Time 35 minutes mins

Course Dessert

Cuisine American

Servings 6 servings

Equipment

• Large mixing bowl
• Pastry cutter or fork
• Large baking sheet
• Parchment paper
• Electric mixer
• Sharp knife
• Medium mixing bowl

Ingredients

  

Strawberry Sauce

• 1 pint strawberries hulled and quartered
• ⅓ cup granulated sugar

Shortcake Biscuits

• 3 cups all purpose flour
• 3 Tbsp granulated sugar
• 4 ½ tsp baking powder
• 1 ½ tsp salt
• 1 ⅓ – 1 ½ cups half & half or whole milk
• 6 Tbsp unsalted butter cold and cubed
• raw sugar optional, for sprinkling

Whipped Cream

• 1 cup heavy whipping cream
• ½ tsp vanilla extract
• ¼ tsp almond extract optional
• 2 Tbsp powdered sugar

Instructions

 

• Preheat oven to 450 degrees and line a large baking sheet with parchment paper. Set aside.
• In a medium sized bowl, mix strawberries and sugar together. Let sit for at least 20-30 minutes.
• In a large bowl, whisk flour, sugar, baking powder, and salt together.
• Add in the butter and using a fork or pastry cutter, work the cold butter cubes into the flour mixture until the mixture resembles coarse crumbs (and the butter pieces are about the size of peas).
• Drizzle in the half & half (or whole milk), beginning with 1 1/3 cups. Mix until combined. If the biscuit dough seems too dry, add in the remaining half & half.
• Using two spoons, scoop biscuit dough and place on the baking sheet, making each biscuit about equal in size. You can make 6 large biscuits or 12 smaller biscuits. If desired, sprinkle a bit of raw sugar on top of each biscuit.
• Bake for 15 minutes (if making 6 large biscuits), or until lightly golden brown on top. Allow to cool for a few minutes before serving.
• While the shortcakes are cooling, make the whipped cream. Using a standing mixer or a hand mixer, whisk heavy whipping cream on medium speed until it begins to thicken. Add in the powdered sugar, almond extract, and vanilla extract. Continue to whisk on medium speed until it begins to make stiff peaks.
• Slice each shortcake in half. Spread some of the strawberries and whipped cream on one side of the biscuit shortcake. Place the other half of the shortcake on top. If desired, add a little more whipped cream on top.

Notes

Keep butter cold for flakiest biscuits. Don’t overmix the dough – it should look shaggy. For best results, use fresh strawberries and let them macerate for deeper flavor. Whipped cream can be made up to 2 hours ahead and refrigerated.

Keyword biscuits, strawberry shortcake, summer dessert, whipped cream