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Classic Strawberry Shortcakes | lifemadesimplebakes.com
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Classic Strawberry Shortcakes

These classic strawberry shortcakes are simple yet sweet dessert perfect for strawberry season. They are made with homemade biscuits, freshly whipped cream and juicy strawberries.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Cakes & Cheesecakes
Cuisine: American
Author: Natalie


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 butter, cold and cut into tablespoons
  • 2/3 c. heavy cream
  • 1 egg lightly beaten
  • 1 egg white lightly beaten (for wash 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 tsp. vanilla extract


  • Preheat oven to 425 degrees. Line a baking sheet with parchment paper or a silicone baking mat, set aside.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the butter using a pastry blender.
  • In a small bowl whisk together the cream and egg. Pour into dry ingredients until large clumps form. There will still be pockets of flour. Turn onto a lightly floured surface and knead for a few seconds to pick up an loose crumbs. Using a rolling pin, roll into an even layer, 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 top. Place the top of the biscuit on and serve immediately.