Strawberry Shortcake Recipe
Strawberry shortcake is the quintessential summer dessert—fresh strawberries, fluffy biscuits, and rich whipped cream all layered into one heavenly treat. This classic recipe never fails to impress.
With buttery biscuits, juicy berries, and lightly sweetened cream, strawberry shortcake strikes the perfect balance between indulgent and refreshing. It’s rustic, beautiful, and incredibly satisfying.
Star Ingredients That Make This Strawberry Shortcake Shine
- All-purpose flour – The structural base of the biscuits, keeping them tender yet sturdy enough to sandwich all the good stuff.
- Unsalted butter – Cold and cut into chunks, it creates those irresistible, flaky biscuit layers.
- Buttermilk – Adds a subtle tang and tenderness to the dough, making each bite melt in your mouth.
- Strawberries – Fresh, juicy, and macerated for a natural syrup that soaks beautifully into the biscuit.
- Seedless raspberry jam – Boosts the fruit’s flavor and creates a richer, more jammy consistency.
- Heavy cream – Whipped just right, it adds lush creaminess and balances the sweetness of the berries.
How to Make Strawberry Shortcake
Start by whisking your dry ingredients and cutting in the butter until the mix resembles coarse crumbs. Stir in buttermilk gently to form a sticky dough, then shape into rustic rounds and bake until golden.
While the biscuits bake, mash a third of the strawberries, then combine with the rest, sugar, and raspberry jam. Let them sit until they become deliciously saucy.
Whip the cream with a touch of sugar until soft peaks form. Once the biscuits are cool enough to handle, slice and layer with the juicy strawberries and whipped cream. Serve immediately for the full experience.
Tips, Tricks & Sweet Twists
For the most flavorful strawberries, let them macerate for at least 10 minutes. This draws out their juices and creates a naturally sweet syrup that seeps into the biscuit.
If you’re out of buttermilk, a homemade version using lemon juice and milk works well. Just don’t skip it—regular milk won’t give you the same tang or texture.
Feel free to add a splash of vanilla or almond extract to the whipped cream for extra depth. Or, swap out some strawberries with sliced peaches or raspberries for a vibrant twist.
Want to make it even more decadent? Add a smear of mascarpone or a drizzle of balsamic glaze between layers.
Storing Strawberry Shortcake the Smart Way
If you have leftovers, store each component separately. Biscuits should be kept in an airtight container at room temperature for up to 2 days, or frozen for longer storage.
Whipped cream can be made a few hours ahead—just under-beat it slightly and give it a quick whisk before serving. The strawberry mixture, however, is best enjoyed fresh and shouldn’t be made in advance, as it quickly turns watery.
Reheat biscuits briefly in a low oven to restore their crispness before assembling again. Once assembled, strawberry shortcake is best enjoyed immediately for the fullest flavor and texture.
Strawberry Shortcake Recipe
Ingredients
For the Biscuits
- ¾ cup buttermilk
- 1 tablespoon baking powder
- 2 cups all-purpose flour spooned and leveled
- 10 tablespoons cold unsalted butter cut into ½-inch cubes
- ¼ teaspoon baking soda
- 2 tablespoons turbinado sugar
- 1 teaspoon salt
- 3 tablespoons cornstarch
- 2 tablespoons granulated sugar
For the Strawberries
- 3 tablespoons seedless raspberry jam
- ½ cup granulated sugar
- 2 pounds strawberries hulled and sliced ¼-inch thick
For the Whipped Cream
- 3 tablespoons granulated sugar
- 1½ cups heavy cream
Instructions
- Preheat the oven to 425°F, positioning a rack in the center. Line a baking sheet (13×18-inch) with parchment paper.
- In a large mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda, sugar, and salt. Integrate the cold butter by rubbing it into the flour mixture with your fingertips until the texture resembles coarse crumbs with visible pea-sized butter bits. Pour in the buttermilk and stir gently with a rubber spatula just until a sticky, uneven dough forms—avoid overmixing.
- With lightly floured hands, shape the dough into 8 uneven balls, each slightly larger than a golf ball but smaller than a tennis ball. Arrange them on the prepared sheet, and sprinkle the tops with turbinado sugar. Bake for 13–15 minutes, or until golden brown.
- Place one-third of the strawberries in a medium bowl and mash them with a fork or potato masher into a chunky purée. Stir in the remaining sliced strawberries, raspberry jam, and sugar. Allow to sit at room temperature for about 10 minutes to become saucy.
- In the bowl of a stand mixer fitted with a whisk attachment—or using hand beaters—whip the cream until soft peaks begin to form. Add the sugar and continue beating just until soft peaks return, being cautious not to overwhip. If preparing by hand, use a deep mixing bowl and a whisk.
- To serve, halve each biscuit horizontally using a serrated knife and place the bottom halves onto dessert plates. Distribute about three-quarters of the berry mixture and its juice across the biscuit bases, allowing some to spill over naturally. Add a substantial spoonful of whipped cream, then cap with the biscuit tops. Garnish with remaining berries and a final flourish of cream. Serve without delay.
Notes
Unbaked biscuits may be refrigerated for up to an hour or frozen for three months. Bake frozen biscuits without thawing, adding a few extra minutes to the cook time. Whipped cream can be made a few hours in advance; underbeat slightly and refrigerate, then whip by hand just before serving. Strawberries should be prepared fresh.
