Strawberry Shortcake

A nostalgic dessert with buttery biscuits, sweet macerated strawberries, and fluffy whipped cream—perfect for summer or any time you need a simple, satisfying treat.

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Prep Time 20

Cook Time 15

Macerating Strawberries 30

Total Time 1 5

Course Dessert

Cuisine American

Servings Servings

Equipment

Mixing Bowls For preparing strawberries and biscuit dough
Pastry cutter For cutting butter into the biscuit mixture
Baking sheet For baking the biscuits evenly
Saucepan To gently heat the strawberries and sugar
Cooling rack To cool biscuits before assembling
Spatula For transferring biscuits
Serrated knife For cutting biscuits cleanly in half

Ingredients

For the Strawberries:

1½ pounds fresh strawberries hulled and sliced
⅓ cup granulated sugar
1 tablespoon lemon juice optional, to brighten flavor

For the Biscuits:

2 cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
2 tablespoons granulated sugar
½ cup cold unsalted butter cubed
¾ cup cold buttermilk plus extra for brushing

For Assembly:

1 cup heavy whipping cream
2 tablespoons powdered sugar
½ teaspoon vanilla extract
extra sliced strawberries for topping optional

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a medium bowl, combine sliced strawberries, granulated sugar, and lemon juice (if using). Toss well and let sit for at least 30 minutes, stirring occasionally, to create a juicy syrup.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar. Cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs. Add the cold buttermilk and stir just until combined—do not overmix.
Turn dough out onto a lightly floured surface and gently pat it into a 1-inch thick rectangle. Use a biscuit cutter or glass to cut out 6 rounds. Place them on the prepared baking sheet and brush tops with a bit of buttermilk.
Bake for 12–15 minutes or until golden brown. Remove from oven and cool slightly on a wire rack.
In a separate bowl, beat heavy cream, powdered sugar, and vanilla extract until soft peaks form.
To assemble, split each biscuit in half horizontally. Place the bottom half in a bowl, spoon a generous amount of strawberry mixture over it, add the top half of the biscuit, and top with whipped cream and more strawberries if desired.

Notes

Make-Ahead Tip: Biscuits can be made a day in advance and stored in an airtight container.
Short on Time? Use store-bought whipped cream or even canned biscuits in a pinch.
Flavor Boost: A touch of almond extract can be added to the whipped cream for something different.
Gluten-Free Option: Substitute with your favorite 1:1 gluten-free flour blend.

Keyword dessert, strawberry

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