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The Ultimate Strawberry Shortcake

A classic strawberry shortcake with buttery homemade biscuits, sweet strawberries, and fresh whipped cream. Light, refreshing, and perfect for summer.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American, Summer
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

Strawberries
  • 1.5 lb strawberries hulled and sliced
  • 0.25 cup granulated sugar
  • 1 tsp lemon juice optional
Shortcake Biscuits
  • 2 cups all-purpose flour
  • 0.25 cup granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter cold and cubed
  • 0.75 cup heavy cream
  • 1 tsp vanilla extract
Whipped Cream
  • 1.5 cups heavy whipping cream
  • 3 tbsp powdered sugar
  • 1 tsp vanilla extract

Equipment

  • Mixing bowls
  • Biscuit cutter
  • Baking sheet
  • Electric mixer

Method
 

  1. In a bowl, toss sliced strawberries with sugar and lemon juice. Let sit for 30 minutes.
  2. Preheat oven to 400°F (200°C). Whisk flour, sugar, baking powder, and salt in a bowl.
  3. Cut in cold butter until coarse crumbs form. Add cream and vanilla; stir gently until dough forms.
  4. Pat dough into 1-inch thick rectangle; cut biscuits. Brush with cream and sprinkle with sugar.
  5. Bake 15–18 minutes until golden. Cool slightly.
  6. Whip cream with powdered sugar and vanilla until soft peaks form.
  7. Assemble shortcakes: slice biscuits, fill with strawberries and whipped cream, and serve.

Notes

Best served fresh. Store components separately and assemble just before serving.