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Strawberry Shortcake

Strawberry shortcake combines flaky, buttery biscuits with juicy, bright red strawberries and fluffy whipped cream. The dish features layered textures—from crispy biscuit tops to tender crumbs and oozing berries—creating a messy, satisfying dessert perfect for showcasing fresh strawberries. The process involves gentle folding, layered assembly, and careful chilling to enhance flavor and texture.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pints fresh strawberries hulled and sliced
  • 2 tablespoons granulated sugar for strawberries
  • 2 cups all-purpose flour for biscuits
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup cold unsalted butter cut into small pieces
  • 3/4 cup buttermilk or milk + lemon juice
  • 1 cup heavy cream for whipping
  • 2 tablespoons powdered sugar for whipped cream
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest optional, adds brightness

Equipment

  • Mixing bowls
  • Whisk
  • Baking sheet
  • Pastry cutter or fork
  • Knife
  • Cutting board
  • Hand mixer or stand mixer
  • Serving plates

Method
 

  1. Place sliced strawberries in a bowl and sprinkle with sugar, then toss gently to coat. Let sit for 15 minutes to allow juices to develop and strawberries to macerate.
  2. Preheat your oven to 425°F (220°C). In a large mixing bowl, whisk together flour, baking powder, and salt. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs with pea-sized bits.
  3. Pour in the buttermilk gradually, stirring gently with a spatula or spoon until just combined and a sticky dough forms. Do not overmix, as this keeps biscuits tender.
  4. Turn the dough onto a lightly floured surface and gently fold it a few times to bring it together. Pat it into a 1-inch thick layer, then cut out biscuits using a round cutter or glass.
  5. Place the biscuits onto a baking sheet lined with parchment paper, spacing them slightly apart. Bake in the preheated oven for 12-15 minutes until golden brown and crisp on top.
  6. While the biscuits bake, whip the heavy cream with powdered sugar, vanilla extract, and lemon zest (if using) until soft peaks form. This will take about 3-4 minutes with a hand or stand mixer.
  7. Once baked, let the biscuits cool slightly on a wire rack. Then, gently split each biscuit in half to reveal flaky layers.
  8. Assemble the shortcake by layering the bottom half of a biscuit, a generous spoonful of strawberries with juices, and a dollop of whipped cream. Cover with the top biscuit and repeat with remaining components.
  9. Serve immediately with extra strawberries and whipped cream on the side for a messy, delightful treat.

Notes

For the best flavor, assemble just before serving to keep biscuits crisp and strawberries fresh. You can prepare components ahead of time and assemble when ready to eat.