You’ve had the letdown version—dry cake, watery berries, bland cream. This strawberry shortcake recipe fixes all of that with juicy macerated strawberries, tall buttery biscuits, and billowy whipped cream that actually holds. If strawberries are your thing, bookmark our strawberry waffles for breakfast plans.
What Makes This Recipe So Good
This recipe ditches the bland sponge cake and soggy store-bought pound cake. We’re making a sweet, buttery biscuit that soaks up the strawberry juices without turning to mush.
The magic is in the maceration. We toss the strawberries with sugar ahead of time, which pulls out their natural juices and creates an incredible syrup.
This step alone transforms the entire dish.
Finally, we use real whipped cream, lightly sweetened. No weird stabilizers or canned goop. The contrast between the warm biscuit, cool cream, and juicy berries is what dessert dreams are made of.
Ingredients
Gather these simple, high-quality components.
Using the best stuff you can find here makes a massive difference.
For the Shortcakes
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 6 tbsp cold unsalted butter, cubed
- 2/3 cup heavy cream, plus more for brushing
- 1 large egg
- Coarse sugar, for sprinkling
For the Topping
- 2 lbs fresh strawberries, hulled and sliced
- 1/3 cup granulated sugar
- 2 cups cold heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Step-by-Step Instructions
- Macerate the strawberries: Combine sliced strawberries and 1/3 cup sugar in a bowl. Stir, then let them sit for at least 30 minutes. They’ll get juicy and syrupy. This is non-negotiable.
- Make the biscuit dough: Whisk together flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. In another bowl, whisk 2/3 cup cream with the egg. Stir the wet into the dry until just combined.
- Shape and bake: Pat the dough into a 1-inch thick circle on a floured surface. Cut into 8 rounds. Place on a baking sheet, brush with cream, and sprinkle with coarse sugar. Bake at 425°F for 12-15 minutes until golden. Let them cool slightly.
- Whip the cream: Using a chilled bowl, beat 2 cups of cold heavy cream with powdered sugar and vanilla until soft peaks form. Don’t overdo it; you’re making whipped cream, not butter.
- Assemble and devour: Split a warm shortcake biscuit in half. Spoon a generous amount of strawberries and their juice over the bottom half. Top with a huge dollop of whipped cream and crown it with the other biscuit half. Eat immediately.
Storage Instructions
Store all components separately if you have leftovers, which is highly unlikely.
The biscuits can be kept in an airtight container at room temperature for two days.
The macerated strawberries and whipped cream must go in the fridge. The berries will last for 3 days. The whipped cream is best used within 24 hours.
Assembled shortcakes become a soggy mess if stored.
IMO, it’s always better to just assemble what you plan to eat right away.
Benefits of the Recipe
This is a deceptively impressive dessert that looks like you spent all day in the kitchen. The reality? It comes together in under an hour with basic ingredients.
You control the sugar levels.
Unlike a pre-made dessert, you can adjust the sweetness of the berries and cream to your exact liking. It’s a fantastic way to showcase peak-season fruit.
It’s also incredibly versatile. Serve it at a fancy dinner party or a casual weeknight treat.
It’s a crowd-pleaser that never fails to get compliments.
Common Mistakes to Avoid
Using warm butter. This is the cardinal sin of biscuit-making. Cold butter creates steam pockets for a flaky texture. If your butter melts before baking, you’ll get a dense, tough cake.
Overmixing the dough. Stir the wet and dry ingredients until they just come together.
Lumps are good. Overworking the dough develops gluten, leading to a hockey puck, not a shortcake.
Skipping the maceration. This isn’t a suggestion; it’s the step that creates the signature syrup. Without it, you just have dry biscuits and bland berries.
Don’t be that person.
Alternatives
Not a strawberry fan? The formula still works. Swap the strawberries for an equal weight of sliced peaches, raspberries, or blackberries.
Macerate them the same way with a little sugar.
For a citrus twist, add the zest of one lemon or orange to the biscuit dough. You can also infuse the whipped cream with a tablespoon of bourbon or rum for an adult version.
Short on time? Use high-quality store-bought angel food cake or scones as your base.
FYI, it won’t be as good, but we won’t judge you… much.
FAQ
Can I make the shortcakes ahead of time?
Absolutely. You can bake the shortcake biscuits up to two days in advance. Let them cool completely and store them in an airtight container at room temperature.
Reheat them gently in the oven before assembling.
My whipped cream deflates. What am I doing wrong?
You’re probably using a warm bowl or cream that isn’t cold enough. For best results, chill your mixing bowl and beaters in the freezer for 15 minutes before you start.
Also, ensure your heavy cream is straight from the fridge.
Can I use frozen strawberries?
You can, but they will release a lot more water when they thaw and macerate. I’d recommend thawing them completely and then draining off some of the excess liquid so your dessert isn’t a soup.
Is there a dairy-free alternative?
For the biscuits, use a plant-based butter and cream alternative. For the topping, chill a can of full-fat coconut milk, scoop out the solid cream, and whip it with sugar.
The flavor will be different but still delicious.
Final Thoughts
This isn’t just a recipe. It’s the definitive guide to making a classic dessert correctly. The combination of the tender biscuit, syrupy berries, and fresh cream is perfection on a plate.
It proves that the best desserts don’t need to be complicated.
They just need to be made with a little care and the right technique. So go on, make it. Your future self, enjoying every single bite, will thank you.
Print
Strawberry Shortcake Recipe (Flaky Biscuits, Real Berries, Fresh Cream)
- Total Time: 35 minutes
- Yield: 8 servings 1x
Description
Juicy macerated strawberries, buttery tall biscuits, and real whipped cream that holds—this strawberry shortcake is summer dessert perfection.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 6 tbsp cold unsalted butter, cubed
- 2/3 cup heavy cream, plus more for brushing
- 1 large egg
- Coarse sugar, for sprinkling
- 2 lbs fresh strawberries, hulled and sliced
- 1/3 cup granulated sugar
- 2 cups cold heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Combine sliced strawberries and 1/3 cup sugar in a bowl. Stir and let sit at least 30 minutes to macerate.
- Whisk flour, sugar, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs.
- Whisk 2/3 cup cream with the egg in a separate bowl. Stir into dry ingredients until just combined.
- Pat dough into a 1-inch thick circle on a floured surface. Cut into 8 rounds.
- Place on baking sheet, brush with cream, sprinkle with coarse sugar, and bake at 425°F for 12–15 minutes until golden.
- Let biscuits cool slightly.
- Using a chilled bowl, beat 2 cups heavy cream with powdered sugar and vanilla until soft peaks form.
- Split biscuit, spoon strawberries and juice over bottom half, top with whipped cream, and finish with the other biscuit half. Serve immediately.
Notes
Store components separately. Biscuits keep for 2 days at room temp. Strawberries last 3 days refrigerated. Whipped cream best in 24 hours. Don’t assemble in advance or you’ll get soggy cake.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake
- Calories: 410
- Sugar: 17g
- Sodium: 220mg
- Fat: 27g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
Keywords: strawberry shortcake, dessert, whipped cream, summer, berries, biscuits