This Classic Strawberry Shortcake is the ultimate summer dessert. Flaky biscuits, light whipped cream, and juicy strawberries, it doesn’t get better than that!
This Classic Strawberry Shortcake recipe is a timeless dessert that celebrates simple, fresh flavors at their best. Tender, buttery shortcake biscuits are layered with juicy, lightly sweetened strawberries and fluffy whipped cream, creating the perfect balance of rich, sweet, and slightly tangy in every bite.
For more ways to use your delicious strawberries, you have to try my Strawberry Cupcakes with White Chocolate Strawberry Buttercream, No Bake Strawberry Topped Cheesecake, or Strawberry Almond Shortbread Bars.
Table of Contents
Recipe Ingredients
Strawberries – If you can, grab ripe, fresh strawberries—they’ll taste so much better! You can also use frozen strawberries; just mix them with sugar the night before and let them sit in the fridge overnight.
Unsalted Butter – Keep it cold! It melts during baking to create flaky, tender biscuits.
Granulated Sugar – Toss your strawberries in the sugar then let the mixture sit to release their juices and sweetness.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Sugar – You can swap out regular sugar with low-calorie alternatives like Splenda or Stevia to sweeten your strawberries.
Heavy Cream – If you’re out of heavy cream, no problem! Canned whipped cream is an easy shortcut. But if you want to make your own, try using whole milk with unflavored gelatin and powdered sugar. It’s close in texture, just not quite as airy. Totally understandable if you’re looking for a quicker option!
How to Make Strawberry Shortcake
Step 1: Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with parchment paper or a silicone baking mat, and set aside.
Step 2: In a large mixing bowl, whisk together the flour, sugar, baking powder, and kosher salt. Cut in the butter using a pastry blender.
Step 3: In a small bowl, whisk together the cream and egg. Pour into the dry ingredients until large clumps form. There will still be pockets of flour. Turn onto a lightly floured work surface and knead for a few seconds to pick up any loose crumbs. Using a rolling pin, roll into an even cake layers, 3/4-inch thick.
Step 4: Using a 2 1/2-inch or 3-inch round cookie cutter, cut 8 discs and transfer to the baking sheet. Brush edges and tops with the lightly beaten egg white.
Step 5: Place in the oven and bake for 14-16 minutes, or until the tops are golden brown.
Step 6: Meanwhile, toss sliced strawberries in a bowl with sugar. Set aside.
Step 7: Remove biscuits from the oven and transfer to a wire rack to cool for at least 15 minutes.
Step 8: Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl with a hand mixer, beat the heavy cream, powdered sugar, and vanilla until stiff.
Step 9: To assemble, cut the cooled biscuits in half. Spoon strawberries on, then dollop whipped cream over the top. Place the top of the biscuit on and serve immediately.
FAQs
Definitely! Canned biscuits work great—just sprinkle some sugar on top before baking to get that extra sweetness. Want to get fancy? Honey butter biscuits add a yummy twist!
No worries! If you don’t have a cookie cutter, just grab a glass cup. It’ll cut the dough into perfect rounds, and honestly, it works just as well!
Storage Info
STORE the biscuits in an airtight container at room temperature for 3-4 days, while the strawberries should be refrigerated and will last 2-3 days. You can also FREEZE the biscuits by wrapping them tightly and placing them in a freezer-safe bag; they’ll keep for up to 2-3 months. Frozen strawberries last about a month but might soften once thawed.
When ready to enjoy, REHEAT the thawed biscuits in the oven at 350°F (175°C) for 5-10 minutes or give them a quick warm-up in the microwave before serving with the strawberries.
Classic Strawberry Shortcake Recipe
Ingredients
For the Biscuits
- 2 c. all-purpose flour - plus more for rolling
- 3 tbsp. granulated sugar
- 1 tbsp. baking powder
- 1/2 tsp. coarse kosher sea salt
- 8 tbsp. 1 stick unsalted cold butter - cut into tablespoons
- 2/3 c. heavy cream
- 1 egg - lightly beaten
- 1 egg white - lightly beaten (for washing on top of biscuits)
For the Strawberries
- 16 oz. strawberries - sliced
- 1 tbsp. granulated sugar
For the Whipped Cream
- 1 1/4 c. heavy cream - cold
- 2 tbsp. powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius). Line a baking sheet with parchment paper or a silicone baking mat, and set aside.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and kosher salt. Cut in the butter using a pastry blender.
- In a small bowl, whisk together the cream and egg. Pour into the dry ingredients until large clumps form. There will still be pockets of flour. Turn onto a lightly floured work surface and knead for a few seconds to pick up any loose crumbs. Using a rolling pin, roll into an even cake layers, 3/4-inch thick.
- Using a 2 1/2-inch or 3-inch round cookie cutter, cut 8 discs and transfer to the baking sheet. Brush edges and tops with the lightly beaten egg white.
- Place in the oven and bake for 14-16 minutes, or until the tops are golden brown.
- Meanwhile, toss sliced strawberries in a bowl with sugar. Set aside.
- Remove biscuits from the oven and transfer to a wire rack to cool for at least 15 minutes.
- Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment, or in a large mixing bowl with a hand mixer, beat the heavy cream, powdered sugar, and vanilla until stiff.
- To assemble, cut the cooled biscuits in half. Spoon strawberries on, then dollop whipped cream over the top. Place the top of the biscuit on and serve immediately.
Loved the contrast between the warm biscuits and cold cream!