There’s nothing quite like that first bite of a homemade classic strawberry shortcake. The golden, buttery biscuit layers flake apart with the lightest touch, revealing tender, airy centers that soak up the sweet strawberry juices. A generous dollop of billowy whipped cream crowns it all, making every bite taste like summer itself. Forget the sad store-bought sponge shells — this is the real deal your grandma would approve of.
Why You’ll Love This Recipe
- Flaky, buttery layers – Made biscuit-style, not sponge, for that irresistible crisp-outside, soft-inside texture.
- Juicy strawberry topping – A luscious, slightly thickened strawberry sauce that seeps into every layer.
- Clouds of whipped cream – Lightly sweetened cream whipped to soft peaks for the perfect finish.
- Simple ingredients – Pantry staples come together to create something bakery-worthy.
- Make-ahead friendly – Freeze unbaked shortcakes, then bake fresh when you need them.
Ingredients (and why they work)
For the strawberries
Fresh strawberries – Sweet, ripe berries are the star of the show.
Granulated sugar – Draws out juices for a naturally sweet syrup.
Lemon juice & vanilla – Brightens and enhances the strawberry flavor.
For the shortcake
All-purpose flour – Gives structure while keeping the crumb tender.
Granulated sugar – Sweetens the dough just enough.
Kosher salt – Balances sweetness and enhances flavor.
Baking powder – Ensures lift and flakiness.
Cold butter – The key to flaky layers; melts in the oven to create pockets of air.
Egg – Adds richness and helps bind the dough.
Cold buttermilk – Brings tang and tenderness (cheater buttermilk works too).
For the whipped cream
Heavy cream – Whips into soft, dreamy peaks.
Powdered sugar – Dissolves easily for a smooth sweetness.
Vanilla extract – Rounds out the flavor.
Step-by-Step Instructions
1. Make the strawberry topping
Prepare your strawberry topping first so it has time to macerate and thicken. Combine sliced strawberries with sugar, lemon juice, and a bit of cooked strawberry jam for extra richness. Set aside.
2. Mix the dry ingredients
In a large bowl, whisk flour, sugar, salt, and baking powder together.
3. Cut in the butter
Chop cold butter into small cubes. Use a pastry cutter (or fork) to cut it into the flour mixture until pea-sized pieces remain. Keep it cold — this is where the flakiness comes from.
4. Add buttermilk and egg
Whisk egg into cold buttermilk. Pour into the flour-butter mixture, stirring with a spatula until a shaggy dough forms. If dry spots remain, knead lightly in the bowl with floured hands, adding a tablespoon of buttermilk if needed.
5. Roll, fold, and cut
Turn dough onto a floured surface, roll into a rectangle, and fold in quarters for layers. Roll gently to 1¼ inches thick. Dip a biscuit cutter in flour and cut without twisting.
6. Arrange and chill
Place cut shortcakes snugly in a buttered skillet or baking pan. For best results, freeze 20 minutes before baking.
7. Brush, sprinkle, and bake
Brush tops with buttermilk or cream, sprinkle with sugar, and bake at 425°F for 18–22 minutes until deeply golden.
8. Whip the cream
In a chilled bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.
9. Assemble
Split warm shortcakes in half, layering strawberries and whipped cream between and on top.
Pro Tips for Success
- Keep everything cold – Cold butter and buttermilk are essential for tall, flaky biscuits.
- No twisting – Press biscuit cutter straight down to avoid sealing edges.
- Extra syrup? Yes, please – The cooked jam trick creates a thicker, more luscious strawberry sauce.
- Freezer boost – Chilling shaped dough before baking helps them rise beautifully.
- Serve immediately – Assemble just before serving to avoid soggy layers.
Flavor Variations
- Berry medley – Mix in blueberries, raspberries, or blackberries for a colorful twist.
- Peach shortcake – Swap strawberries for juicy summer peaches.
- Chocolate drizzle – Top with melted dark chocolate for a decadent touch.
- Ice cream swap – Use vanilla ice cream instead of whipped cream for an extra indulgent dessert.
Serving Ideas
- Patriotic platter – Pair with blueberries for a red, white, and blue theme.
- Picnic favorite – Assemble shortcakes on site to keep them fresh.
- Mini shortcakes – Use a smaller cutter for bite-sized party treats.
- Rustic style – Serve open-faced with a generous spoonful of strawberry syrup.
For More Summer Dessert Inspiration, Try:
Quick Recap
This Classic Strawberry Shortcake is:
- Flaky, buttery, and biscuit-based
- Loaded with fresh, juicy strawberries
- Topped with cloud-like whipped cream
- Easy to make and perfect for summer gatherings
Pin this recipe now so you’ll have it ready when strawberry season hits — and skip the sad store-bought sponge cakes forever.
Classic Strawberry Shortcake
Equipment
- mixing bowls
- Pastry cutter or fork
- Rolling Pin
- Biscuit cutter
- Baking dish or skillet
- electric mixer or whisk
Ingredients
- 2 lbs fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar (for strawberries)
- 1 tbsp lemon juice
- 1 tsp vanilla extract (for strawberries)
- 2 1/4 cups all-purpose flour
- 1/4 cup granulated sugar (for shortcake)
- 1 tbsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup cold unsalted butter, cubed
- 1 large egg
- 3/4 cup cold buttermilk, plus extra for brushing
- 2 cups heavy cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract (for whipped cream)
Instructions
- Combine strawberries with sugar, lemon juice, and vanilla. Let macerate until juicy.
- Whisk flour, sugar, baking powder, and salt in a large bowl.
- Cut cold butter into flour mixture until pea-sized crumbs form.
- Whisk egg and buttermilk together. Stir into flour mixture until a shaggy dough forms.
- Roll dough 1¼ inches thick, fold for layers, and cut biscuits with a floured cutter.
- Arrange biscuits in buttered pan. Chill for 20 minutes.
- Brush with buttermilk, sprinkle sugar, and bake at 425°F for 18–22 minutes until golden.
- Whip cream, powdered sugar, and vanilla until soft peaks form.
- Split warm shortcakes. Layer with strawberries and whipped cream. Serve immediately.