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A strawberry shortcake on a plate with colorful butterflies.
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Strawberry Shortcake Recipe

My classic Strawberry Shortcake recipe will become a dessert staple during strawberry season! They only take about an hour to make from start to finish.
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 8 servings
Calories 789kcal
Author John Kanell

Equipment

  • Mixing Bowls
  • Pastry cutter (optional)
  • Baking Sheet
  • Biscuit or cookie cutter

Ingredients

For the Macerated Strawberries:

  • 1½ pounds strawberries hulled and sliced (675g)
  • ⅓ cup granulated sugar (67g)

For the Biscuits:

  • 4 cups all-purpose flour (480g)
  • ¼ cup granulated sugar (50g)
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup cold unsalted butter cubed (226g)
  • 1¼ cups cold buttermilk (300mL)
  • 1 large egg cold
  • 1 teaspoon vanilla extract
  • 2 tablespoons cold heavy cream for brushing on top

For the Whipped Cream:

  • 2 cups cold heavy whipping cream (480ml)
  • ¼ cup granulated sugar (50g)
  • 1 teaspoon vanilla extract

Instructions

For the Macerated Strawberries:

  • Place strawberries in a large bowl then sprinkle with sugar, mix, cover and refrigerate while you make the biscuits for up to 24 hours.

For the Biscuits:

  • Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
  • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a measuring cup or medium bowl, whisk together the egg, buttermilk and vanilla and set aside.
  • Add the butter to the dry mixture then work it in with your hands or a pastry cutter until the butter is in small pieces, about the size of peas.
  • Pour the milk mixture into the flour mixture and mix using a fork or spatula until a shaggy dough starts to form.
  • Dump the dough out onto a well floured surface. Gently work the dough just until it holds together into a single mass, then pat it down to 1-inch thickness. Use a floured 3-inch biscuit cutter or round cookie cutter to cut out 8 shortcakes. (Press straight down with the cutter and don’t twist; twisting seals the edge and prevents the shortcake from rising well.) Reroll the scraps to cut more shortcakes, if needed.
  • Place the biscuits on the baking sheet about 1 inch apart. Brush the tops with the cream and sprinkle with sugar, if desired.
  • Bake for 15 minutes or until the tops are golden brown. Transfer the biscuits to a wire rack and cool completely.

For the Whipped Cream:

  • In a large mixing bowl, beat the cream, sugar and vanilla in an electric mixer or stand mixer fitted with a whisk attachment on medium-high speed until soft peaks form.

For the Assembly:

  • To serve, split the biscuits in half. Dollop the bottom half with whipped cream and top with a pile of strawberries. Place the other biscuit half on top and finish with another dollop of whipped cream and more strawberries. Serve immediately.

Video

Notes

  • Biscuit cutter tip: Press straight down with the cutter and don’t twist. Twisting seals the edge and prevents the biscuits from rising well.
  • To make a stabilized whipped cream, you can add 1 tablespoon of instant pudding mix when you start mixing! This is a great tip if you want to whip the cream a few hours in advance of serving it. The whipped cream will hold its fluffiness and won’t weep or soften in the fridge for at least 24 hours.

Nutrition

Calories: 789kcal | Carbohydrates: 79g | Protein: 11g | Fat: 49g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 298mg | Potassium: 325mg | Fiber: 3g | Sugar: 29g | Vitamin A: 1745IU | Vitamin C: 50mg | Calcium: 207mg | Iron: 4mg