The Best Strawberry Shortcake Recipe

Nothing says summer dessert like Strawberry Shortcake—fluffy, buttery biscuits layered with juicy, macerated strawberries and light, airy whipped cream. This classic treat is simple, fresh, and absolutely delicious, making it perfect for warm-weather gatherings or as a sweet ending to any meal.

Why You'll Love This Recipe

✔️ Made from scratch – fresh ingredients, no store-bought shortcuts

✔️ Fluffy, tender biscuits – golden on the outside, soft on the inside

✔️ Juicy, sweet strawberries – bursting with natural flavor

✔️ Quick and easy – ready in under an hour

Ingredients for Strawberry Shortcake

For the strawberries:

1 lb fresh strawberries, hulled and sliced
⅓ cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon lemon juice

For the shortcake biscuits:

2 cups all-purpose flour
¼ cup granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup cold unsalted butter, cubed
¾ cup heavy cream
1 teaspoon vanilla extract

For the whipped cream:

1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract

How to Make Strawberry Shortcake

Step 1: Macerate the Strawberries

In a medium bowl, combine sliced strawberries, sugar, vanilla extract, and lemon juice. Let them sit for at least 30 minutes to release their natural juices.

Step 2: Make the Shortcake Biscuits

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Add cold butter cubes and cut them into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Pour in heavy cream and vanilla extract, stirring gently until the dough comes together.
Transfer the dough onto a lightly floured surface and gently pat it into a ¾-inch thick disk. Cut out biscuits using a 2.5-inch round cutter.
Place biscuits on the baking sheet and bake for 12-15 minutes, or until golden brown. Let them cool.

Step 3: Prepare the Whipped Cream

In a large mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form. Keep refrigerated until ready to use.

Step 4: Assemble the Strawberry Shortcake

Slice each biscuit in half.
Spoon macerated strawberries (and their juices) over the bottom half.
Add a generous dollop of whipped cream.
Place the top half of the biscuit on top and garnish with extra strawberries and whipped cream.

Step 5: Serve & Enjoy

Serve immediately for the best texture. Enjoy with a drizzle of honey or a scoop of vanilla ice cream!

Pro Tips for the Perfect Strawberry Shortcake

✔️ Use cold butter for flaky biscuits. Keep ingredients as cold as possible.

✔️ Don’t overwork the dough—gently mix to keep biscuits light and tender.

✔️ Let the strawberries sit for at least 30 minutes to enhance their natural sweetness.

✔️ Make ahead? Biscuits can be baked a day in advance and stored in an airtight container.

FAQs About Strawberry Shortcake

Can I use store-bought biscuits?

Yes! While homemade biscuits are best, store-bought shortcakes or pound cake slices can be used for a quicker version.

What’s the best way to store leftovers?

Shortcake biscuits should be stored at room temperature for 2 days. Keep strawberries and whipped cream separately in the fridge.

Can I make this dessert ahead of time?

Yes! Prepare all components separately and assemble just before serving for the freshest taste.

Can I use frozen strawberries?

Fresh is best, but frozen strawberries can be used—just thaw and drain excess liquid before macerating.

Is there a dairy-free option?

Yes! Use coconut cream for whipped topping and substitute vegan butter and almond milk for the biscuits.

Final Thoughts

This homemade Strawberry Shortcake is a deliciously simple dessert that highlights the sweetness of fresh strawberries and fluffy biscuits. Whether you're making it for a summer BBQ or a cozy family dinner, it’s guaranteed to be a hit!

🔥 Now it's your turn! Try this recipe and let me know how it turns out in the comments!