Strawberry Shortcake - Celebrating Sweets

Published: Jun 7, 2023 by Allison · 6 Comments

This classic strawberry shortcake recipe is made with tender, sweet biscuits, fresh strawberries, and fluffy whipped cream. Use our tips to get perfect results every time!

We have every variation of strawberry shortcake that you can think of: shortcake layer cake, shortcake ice cream, shortcake cupcakes….but for those times you want a classic strawberry shortcake this will be your go-to recipe.

Layered strawberry shortcake on a white plate next to a fresh strawberry.

Jump to:

This recipe is

Made from scratch: The shortcake biscuits and whipped cream are made from scratch, making this recipe so incredibly delicious!

Packed with juicy strawberries: The strawberries are the star of this recipe – use my tips to make them extra red, sweet, and juicy!

Great for special occasions: This dessert is beautiful and it’s great for entertaining. Everyone can build their own shortcake!

A twist on a classic: A few things set this recipe apart from a typical strawberry shortcake. A touch of almond extract, a crunchy sugar topping, and my tip for extra sweet strawberries take this recipe over the top.

Assembly

Carefully slice the top off each shortcake biscuit. I remove the upper third, leaving a sturdy base.

Top the biscuit with layers of strawberries and whipped cream. I like to start with strawberries so that the juices can get absorbed into the biscuit. Place the biscuit “lid” on top or serve it on the side.

Recipe tips

Don’t assemble until you are ready to serve. The components can be prepped in advance (more on this below).

Combine the strawberries with jam and sugar at least 30 minutes before serving. This will allow the strawberries to start releasing their juices.

When making the biscuits be careful not to over work the dough.

Use an ice cream scoop to portion the biscuit dough.

Shape the biscuit dough so that they’re higher rather than wider. This ensures that the biscuits don’t spread too thin while baking.

If you accidentally over-whip the whipped cream stir in a little more cream.

Feel free to play around with the fruit filling for these shortcakes. You can swap any other fresh fruit for the strawberries. Blueberries, mixed berries, or peaches would all be great. Make sure to swap out the jam for whatever flavor fruit you are choosing, and adjust the sugar accordingly.

How to make ahead

You can prepare the various components several hours in advance on the day you need them. Wait to assemble until right before serving.

Store the shortcakes at room temp for several hours. The strawberries and whipped cream should be kept refrigerated. If the whipped cream loses any volume you can easily whip it with an electric mixer or by hand to get it thickened again.

Tip: The shortcake biscuits are best the day they are baked, but if you have to make them further in advance, bake, cool, and freeze them (tightly covered), then bring them to room temperature and bake in a 400° oven for about 5 minutes. This will help the exterior crisp up.

SUBSCRIBE to our free NEWSLETTER – Follow on INSTAGRAM

More berry recipes

Recipe

Strawberry Shortcake Recipe

A classic Strawberry Shortcake recipe with tender, sweet biscuits, fresh strawberries, and fluffy whipped cream.

5 from 7 votes

Print Pin Save Saved!

Course: Dessert

Cuisine: Dessert

Prep Time: 25 minutes

Cook Time: 15 minutes

Total Time: 40 minutes

Servings: 8 – 10 servings

Calories: 434kcal

Author: Allison – Celebrating Sweets

Ingredients

Strawberries:

Shortcake biscuits:

Whipped cream:

Instructions

Strawberries (prepare 1 hour before serving):

Heat the jam briefly in the microwave (just a few seconds) until it thins out. Combine jam, strawberries, and sugar. Cover and allow to sit for 1 hour until the strawberries are juicy. Adjust the amount of sugar to suit your taste.

Shortcake biscuits:

Preheat oven to 400°F with a rack in the the middle portion of the oven. Line a baking sheet with parchment paper and set aside.
In a large bowl, combine flour, baking powder, salt, and sugar. Sprinkle the cubed butter over the top. Using your fingertips (or a pastry cutter), work the butter into the flour by rubbing it quickly into small pieces. Proceed until the mixture resembles a sandy texture with pebble-sized pieces of butter (the pieces of butter will be irregularly shaped; that's fine).
Pour one scant cup of heavy cream, one teaspoon vanilla, and ¼ teaspoon almond extract over the flour mixture. Stir gently with a rubber spatula. Before the flour is completely mixed in, switch to mixing by hand, kneading as you go. The dough will be sticky. Be careful not to over-mix; stop as soon as no streaks of flour remain. If the dough is really sticky you can add a small sprinkle of flour, if the dough seems dry you can add a little splash of cream.
Use an ice cream scoop or measuring cup to scoop ¼ cup portions* of dough onto the prepared baking sheet. Form the dough balls into mounds that are higher rather than wider and leave a couple inches of space between each portion of dough. Brush each mound of dough with cream and sprinkle generously with coarse sugar.
Bake for 15-18 minutes, until golden brown around the edges, and light golden brown on top. If you squeeze them the center should feel soft, but not doughy. Place the pan on a wire rack to cool completely.

Whipped cream:

Using a hand mixer or stand mixer fitted with the whisk attachment, beat all ingredients until soft peaks form. I begin the mixer on low, then slowly increase it to high, stopping to scrape the bowl as needed. Refrigerate the whipped cream until you're ready to assemble.

Assembly:

Using a small sharp knife, gently cut the top of each shortcake. These are delicate, so work carefully. I do not cut them directly in half, I cut off the upper third of the shortcake. Layer the strawberries (with some of their juices) and the whipped cream into the shortcake bottom. You can add several layers or just one layer of each. Place the top on and serve immediately.

Notes

Proper flour measuring: Weigh the flour (preferred) or whisk the flour several times to lighten it, gently scoop a heaping portion, and level it off with a knife.* Using generous ¼ cup scoops of dough will produce about 8 shortcakes. Scant ¼ cup scoops will produce closer to 9-10 shortcakes. Wait to assemble each shortcake until you are ready to serve. The biscuits are best the day they are baked, see full post for information on making ahead.