Tender biscuits with macerated strawberries and whipped cream
Strawberry Shortcake
Prep Time
20 min
Cook Time
15 min
Total Time
1 hr 5 min
Servings
6
6 shortcakes
Difficulty
Easy
Cost
Budget
$
Strawberry Shortcake
Tender biscuits with macerated strawberries and whipped cream
★4.5(25)
Buttery, tender shortcake biscuits split and filled with macerated strawberries and clouds of fresh whipped cream. The taste of summer.
20m
Prep Time
15m
Cook Time
65m
Total Time
6
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Strawberry shortcake is the definitive summer dessert — warm, buttery biscuits split open and piled high with juicy macerated strawberries and billowy whipped cream. It is simple, seasonal, and absolutely perfect when made with ripe, sweet strawberries at the height of summer.
The shortcake biscuits in this recipe are tender and slightly sweet, with a golden, flaky exterior. They are not overly sweet because the strawberries and cream provide all the sweetness needed. Macerating the strawberries in sugar draws out their juices, creating a natural syrup that soaks into the warm biscuit.
This is the kind of dessert that reminds you why simple food, made with great ingredients at the right time of year, is always the best.
Ingredients
- 1 lb fresh strawberries, hulled and sliced
- 3 tablespoons granulated sugar (berries)
- 2 cups all-purpose flour
- 1/3 cup granulated sugar (biscuits)
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 6 tablespoons cold unsalted butter, cubed
- 2/3 cup heavy cream
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream (topping)
- 2 tablespoons powdered sugar (topping)
Instructions
- 1
Toss sliced strawberries with 3 tablespoons sugar. Let macerate for at least 30 minutes (up to 2 hours).
- 2
Preheat oven to 425°F (218°C). Line a baking sheet with parchment.
- 3
Whisk flour, sugar, baking powder, and salt. Cut in cold butter until pea-sized pieces remain.
- 4
Whisk cream, egg, and vanilla together. Add to the flour mixture and stir until a shaggy dough forms.
- 5
Pat dough to 1-inch thickness. Cut 6 rounds with a biscuit cutter. Place on the baking sheet.
- 6
Bake for 12-15 minutes until golden brown.
- 7
Whip cream with powdered sugar to soft peaks.
- 8
Split warm biscuits in half. Spoon strawberries and juices on the bottom half, add whipped cream, and replace the top.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Serve with a scoop of vanilla ice cream or a dollop of whipped cream
Dust with powdered sugar or drizzle with chocolate sauce before serving
Substitutions
Shortcake biscuitsStore-bought biscuits or pound cake
Quick alternative, though homemade is far better
StrawberriesMixed berries or peaches
Any ripe summer fruit works beautifully
Heavy cream toppingVanilla ice cream
Equally delicious, especially with warm biscuits
Tips & Storage
Pro Tips
The strawberries should be ripe and sweet — this dessert is only as good as its fruit.
Do not twist the biscuit cutter — push straight down for the tallest rise.
Serve the biscuits warm for the best experience.
For extra indulgence, brush the biscuit tops with cream and sprinkle with sugar before baking.
Storage
Best assembled and served immediately. Biscuits can be stored in an airtight container for 1 day.
Reheating
Warm leftover biscuits in a 350°F oven for 5 minutes before assembling.
Nutrition Facts
Per serving (1 shortcake) · 6 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein5g
Carbohydrates42g
Fat22g
Fiber3g
Sugar26g
Sodium280mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use frozen strawberries?
- Fresh strawberries are strongly recommended. Frozen ones release too much water and lack the fresh flavor.
- What is the difference between shortcake and sponge cake?
- Shortcake uses a biscuit-style dough with butter, while sponge cake is made with eggs and no butter. Shortcake is flakier and more substantial.
- Can I make the biscuits ahead?
- Yes. Bake and store in an airtight container for up to 1 day. Rewarm before serving.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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