Classic Strawberry Shortcake

Simple recipe for Strawberry Shortcake, beautifully presented on a white scalloped plate resting on a white marble countertop.

Classic Strawberry Shortcake is pure summertime bliss with juicy, syrup-soaked strawberries, cloud-like whipped cream, and buttery biscuits with soft centers and crisp edges. Slightly sweet, totally nostalgic and easier to make from scratch than you'd think with beginner-friendly steps. Perfect for backyard gatherings or anytime you need a little joy on a plate.

Course Dessert

Cuisine American

Keyword Biscuit Recipe for Strawberry Shortcake, Classic Strawberry Shortcake, Recipe for Easy Strawberry Shortcake

Prep Time 35

Cook Time 20

Servings servings

Calories 668kcal

Author Heather

Ingredients

For the Strawberries

2 pounds fresh strawberries *about 6-7 cups sliced
1/4 cup granulated sugar *see Note #1 below
2 tablespoons lemon juice *optional, see Note #2 below

For the Biscuits

3 cups all purpose flour *see Note #3 below
3 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt *see Note #4 below
3 tablespoons granulated sugar
1 tablespoon lemon zest *from 1 medium lemon
1/2 cup cold butter *cubed, (1/2 cup= 1 stick)
1 1/2 cups heavy whipping cream
extra sugar for topping

For the Whipped Cream

1 1/2 cups heavy whipping cream
2 tablespoons granulated sugar
1 teaspoon vanilla extract

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Instructions

Strawberries

Wash, hull and slice strawberries. Add to a large bowl. *See Note #5 below
Add the sugar and lemon juice to the sliced strawberries. Stir well and let sit at room temperature for at least 30 minutes, stirring occasionally. Taste and add more sugar, 1 tablespoon at a time, if needed.
Refrigerate until chilled.

Biscuits

Preheat the oven to 375°F. Line a baking sheet with parchment paper.
In a small bowl, combine the lemon zest and sugar. Use your fingers to rub the zest into the sugar until it’s fragrant and slightly moist (this releases the lemon’s natural oils and boosts the flavor).
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and the lemon sugar mixture.
Add the cold, cubed butter to the dry mixture. Using your fingertips, work the butter in until the mixture looks shaggy, with thin, flattened pieces of butter visible throughout.
Pour in the heavy cream and mix gently with a fork or spatula just until the dough begins to come together. Turn it out onto a lightly floured surface.
Gently press the dough together with your hands just until it holds its shape. (It’s okay if it looks a little rough. This helps keep the biscuits light and flaky. Avoid kneading or over mixing.)
Pat into a rough 1-inch thick rectangle and cut into 4 sections. Stack the sections, press down gently, and reshape into a final rectangle about 10x5 inches, 1 inch thick. (This is a step I learned from Bon Appétit that helps to create beautiful, flaky layers.)
Slice into 8 equal squares and place on the prepared baking sheet. Sprinkle each biscuit with additional granulated sugar or sparkling sugar.
Freeze for 10 minutes or refrigerate for 20 minutes to help the biscuits hold their shape while baking.
Bake for 18–22 minutes, or until the tops are lightly golden and the edges are set. Cool slightly before serving.

Whipped Cream

In a chilled mixing bowl, beat the cold heavy cream, sugar, and vanilla together using a hand mixer or stand mixer until soft peaks form. Keep chilled until ready to serve.

To Assemble

Split the biscuits in half. Spoon macerated strawberries over the bottom half and top with whipped cream, or reverse the order if you prefer cream directly on the biscuit. Add the top half of the biscuit and finish with more strawberries and a final dollop of cream if desired. Serve immediately.

Notes

Note #1- After the strawberries have macerated for 30 minutes, give them a quick taste. If you'd like them sweeter, add more sugar 1 tablespoon at a time, stirring and tasting as you go until the sweetness is just right for you.

Note #2- Adding lemon juice is optional but great for those who prefer a more mild sweetness. It also brightens the flavor and helps preserve the strawberries’ vibrant color.

Note #3- Click here for the flour professional bakers adore. It's known for its high quality, consistency, and the fact that it’s never treated with potassium bromate.

Note #4- Maldon’s Sea Salt Flakes are exceptionally high quality and work beautifully in baking, but be sure to grind them with a mortar and pestle so they mix in evenly.

Note #5- Hulling strawberries means removing the leafy top and the pale core beneath it. To do this, insert a pairing knife at an angle into the top of the berry and gently turn the strawberry, not the knife, to cut around the hull. Once you’ve gone full circle, pop it out and discard. This method keeps more of the fruit intact and gives a clean result.

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