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Classic Strawberry Shortcake

Homemade classic strawberry shortcake with fresh berries and whipped cream.
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This classic dessert features sweet, juicy strawberries, tender homemade biscuits, and fresh whipped cream. A simple, nostalgic treat that celebrates the best of summer berries. The key to avoiding a soggy bottom is to lightly toast the biscuit halves before assembling.

Ingredients

Scale
  • For the Strawberries:
  • 2 pounds fresh strawberries, hulled and sliced
  • 1/3 to 1/2 cup granulated sugar
  • 1 teaspoon fresh lemon juice or vanilla extract (optional)
  • For the Shortcake Biscuits:
  • 2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cubed
  • 2/3 cup cold heavy cream or whole milk, plus extra for brushing
  • 1 large egg
  • Coarse sugar, for sprinkling (optional)
  • For the Whipped Cream:
  • 1 1/2 cups cold heavy whipping cream
  • 3 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract

Instructions

  1. Macerate the strawberries: In a medium bowl, combine sliced strawberries, sugar, and lemon juice (if using). Toss gently and let sit at room temperature for at least 30 minutes to release juices.
  2. Make the biscuit dough: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Cut in the cold, cubed butter using a pastry cutter or two forks until mixture resembles coarse crumbs with some pea-sized butter pieces.
  4. In a small bowl, whisk together the cold cream and egg. Make a well in the flour mixture and pour in the wet ingredients. Stir gently with a fork just until a shaggy dough forms. Do not overmix.
  5. Shape and bake: Turn dough onto a lightly floured surface. Gently pat into a 1-inch thick circle. Use a 3-inch round cutter to cut biscuits, pressing straight down without twisting. Re-roll scraps once.
  6. Place biscuits on the prepared baking sheet. Brush tops with a little cream and sprinkle with coarse sugar if desired. Bake for 15-18 minutes until golden brown and puffed. Cool on the sheet for 5 minutes, then transfer to a wire rack.
  7. Whip the cream: Just before serving, in a chilled bowl, beat the cold heavy cream, powdered sugar, and vanilla with an electric mixer on medium-high speed until soft peaks form.
  8. Assemble: Split a warm biscuit in half. Place the bottom half on a plate. Spoon a generous amount of strawberries and their juices over it. Add a dollop of whipped cream. Top with the other biscuit half. Finish with more cream and berries. Serve immediately.

Notes

For a crisp biscuit that resists sogginess, lightly toast the split halves under a broiler for 1 minute before assembling. Store components separately: biscuits at room temperature, strawberries refrigerated, and whipped cream used fresh. For gluten-free, use a 1:1 gluten-free flour blend.

Nutrition

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