Classic Strawberry Shortcake Recipe
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Classic Strawberry Shortcake features tender, flaky biscuits topped with juicy strawberries and fresh whipped cream. Perfect for any occasion, this iconic dessert is a sweet taste of nostalgia in every bite.
This classic dessert recipe is ready in about 30 minutes, so it can to be easily enjoyed all summer long!
For even more delicious summer desserts, check out my recipes for Puff Pastry Cherry Tarts, No-Churn Peach Ice Cream, and my easy Peach Cobbler too!
Recipe inspiration
Welcome to the first edition of the Feast & Devour Cooking Club! My friend Julie over at Bread, Booze, Bacon got a bunch of food bloggers together, put up ingredients to vote on, then we go off and create a recipe using the most popular ingredient….which this month is Strawberries.
I chose the quintessential, though not the most creative homemade strawberry shortcake. Check out all of my friends strawberry recipes below!
What you’ll need
For the strawberries:
- Fresh strawberries, sliced
- Granulated sugar
For the biscuits:
- All-purpose flour
- Granulated sugar
- Baking powder
- Baking soda
- Fine sea salt
- Cold butter grated or cut into very small cubes
- Buttermilk – You can add 1 tablespoon of vinegar to whole milk and let sit until it curdles.
- Large egg
- Coarse sugar to decorate the tops
For the whipped cream:
- Heavy whipping cream
- Powdered sugar
- Pure vanilla extract
Check out the printable recipe card below for the complete recipe and detailed instructions.
Tools used to create this recipe
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Tip to make perfect biscuits!
I also have a fun tip for you when you make your sweet biscuits… you simply grate your cold {or frozen} butter with a box grater to make mixing the ingredients easier. Pretty cool, right?
How to make Classic Strawberry Shortcake
Preheat oven to 425°F (218°C). Line baking sheet with Silicone liner or parchment paper and set aside.
Place sliced strawberries in a medium-size bowl and sprinkle with sugar. Stir to combine and set aside.
In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt. Add the butter and use a pastry cutter to combine until mixture becomes coarse crumbs.
Whisk egg into the buttermilk and stir into biscuit mixture.
Place biscuit dough onto a floured work surface and form into a 1-inch thick rectangle. Cut into circles using a biscuit cutter dipped in flour and place on prepared baking sheet.
Sprinkle heavily with coarse decorating sugar.
Bake in preheated oven for 12 to 15 minutes, until tops are lightly golden brown and a toothpick inserted into the center of the biscuit comes out clean.
Remove from oven and allow to cool completely.
Make the whipped cream by beating heavy cream, sugar and vanilla extract with an electric mixer until it forms stiff peaks.
To assemble the dessert, the shortcake is split in half horizontally, then topped with a layer of strawberries and sweet whipped cream before adding the top half of the shortcake.
These biscuits are so delicious! They’re not too sweet, and flaky layers are amazing. I can’t wait to make them again and again during strawberry season, and might even make with fresh peaches too!
Recipe FAQ’s
Absolutely! Look for pre-made shortcake biscuits or sponge cakes in the bakery or freezer section of your grocery store.
Yes, you can prepare the components of strawberry shortcake ahead of time. Bake the shortcakes and store them in an airtight container at room temperature for up to one day. Slice the strawberries and store them in the refrigerator, and whip the cream and keep it chilled. Assemble the dessert just before serving for freshest flavor.
Yes, you can use frozen strawberries if fresh ones are not available. Thaw the frozen strawberries in the refrigerator before using, and be sure to drain off any excess liquid to prevent the dessert from becoming too watery.
While traditional whipped cream is preferred for its flavor and texture, you can use whipped topping as a substitute if you must. Keep in mind that whipped topping often contains stabilizers and may have a different taste and texture compared to homemade whipped cream.
More Summer Strawberry Recipes
Check out the yummy strawberry recipes that my friends made:
- Strawberry Caprese Salad from Bread Booze Bacon
- Strawberry Napoleons from Kleinworth & Co.
- No Bake Strawberry Summer Cake from Home.Made.Interest
- Strawberry-Raspberry Lime Chia Jam from Frugal Foodie Mama
- Strawberry Cheesecake Icebox Cake from Julie’s Eats & Treats
- Strawberry Lemonade Poke Cake from Liz on Call
- Strawberry Fluff from Around My Family Table
- Strawberry Mango Salsa from A Simple Pantry
Did you try this recipe? I’d love to see it!
Tag @cookingwithcurls on Instagram & Facebook and leave a ⭐️⭐⭐⭐⭐ review below!
Enjoy!!
Classic Strawberry Shortcake
Ingredients
Strawberries:
- 3 cups fresh strawberries sliced
- 2 tablespoons granulated sugar
Biscuits:
- 2.5 cups all-purpose flour
- .25 cup granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon fine sea salt
- 0.5 cup unsalted butter grated or cut into very small cubes
- .75 cups buttermilk you can add 1 tablespoon of distilled vinegar to whole milk if needed
- 1 large egg
- coarse decorating sugar to decorate the tops
Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 425°F (218°C). Line baking sheet with silicone liner or parchment paper and set aside.
For the Strawberries
- Place sliced strawberries in a medium bowl and sprinkle with sugar. Stir to combine and set aside.
For the Biscuits
- In a large bowl, whisk together flour, baking powder, baking soda, sugar, and salt.
- Add the butter and use a pastry cutter to combine until mixture becomes course crumbs. Whisk egg into the buttermilk and stir into biscuit mixture.
- Place mixture onto a floured work surface and form into a r1-inch thick rectangle.
- Cut into circles using a biscuit cutter dipped in flour and place on prepared baking sheet.
- Sprinkle with coarse decorating sugar and bake for 12 to 15 minutes, until tops are lightly golden brown. Remove from oven and allow to cool completely.
To make the Whipped Cream:
- In a large bowl, beat whipping cream until soft peaks form.
- Add the powdered sugar and vanilla, continue beating until thick and creamy.
- Split each biscuit in half, top with whipped cream and sliced strawberries.
Notes
- For lactose-free: check out my Coconut Whipped Cream recipe.
- If short on time, look for pre-made shortcake biscuits or sponge cakes in the bakery or freezer section of your grocery store.
- You can prepare the components of strawberry shortcake ahead of time. Bake the shortcakes and store them in an airtight container at room temperature for up to one day. Slice the strawberries and store them in the refrigerator, and whip the cream and keep it chilled. Assemble the dessert just before serving for freshest flavor.
- Use frozen strawberries if fresh ones are not available. Thaw the frozen strawberries in the refrigerator before using, and be sure to drain off any excess liquid to prevent the dessert from becoming too watery.
Great dish. Hope you’ll bring it over to Food on Friday over at Carole’s Chatter. Cheers
We have been getting berries already. Yum! Thanks for sharing at the Inspiration Spotlight party. Pinned & shared.