Strawberry Shortcake with Whipped Cream
A classic American strawberry shortcake built the traditional way: tender, buttery biscuits layered with juicy macerated strawberries and softly whipped cream. This recipe explains the “why” behind each step so you get tall, flaky shortcakes and bright, syrupy berries every time.
Strawberry shortcake is one of America’s most enduring warm-weather desserts, balancing rich biscuit, fresh fruit, and cream in a simple stack. The key is treating it like a biscuit recipe—not a sponge cake—so you get that signature crumb and buttery flavor. A quick maceration turns strawberries into their own sauce, which soaks into the shortcake just enough without making it soggy.
Total Time
40 min
Prep Time
25 min
Cook Time
15 min
Servings
6
Ingredients
Macerated Strawberries
- •2 lb fresh strawberries, hulled and sliced
- •1/3 cup granulated sugar (plus more to taste)
- •1 tsp fresh lemon juice
- •1/2 tsp vanilla extract (optional)
- •Pinch of kosher salt
Shortcakes (Biscuit-Style)
- •2 cups all-purpose flour
- •1/4 cup granulated sugar
- •1 tbsp baking powder
- •1/2 tsp baking soda
- •1/2 tsp kosher salt
- •8 tbsp (1 stick) unsalted butter, very cold, cut into cubes
- •3/4 cup cold buttermilk
- •1 tsp vanilla extract (optional)
- •1 tbsp heavy cream or buttermilk, for brushing
- •1 tbsp coarse sugar (turbinado or sanding sugar), for topping (optional)
Whipped Cream
- •1 1/2 cups cold heavy cream
- •2–3 tbsp powdered sugar (to taste)
- •1 tsp vanilla extract
- •Pinch of kosher salt
Instructions
- 1
Macerate the strawberries: In a bowl, toss sliced strawberries with sugar, lemon juice, vanilla (if using), and a pinch of salt. Let stand 20–30 minutes, stirring once or twice, until glossy and syrupy.
- 2
Heat the oven to 425°F. Line a baking sheet with parchment paper.
- 3
Mix dry ingredients: In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
- 4
Cut in the butter: Add cold butter cubes and work them in with a pastry cutter or fingertips until the mixture looks like coarse crumbs with some pea-size pieces remaining (those pieces create flakiness).
- 5
Add buttermilk: Stir in cold buttermilk (and vanilla if using) just until a shaggy dough forms. If it looks dry, add 1–2 tbsp more buttermilk; avoid overmixing.
- 6
Shape and cut: Turn dough onto a lightly floured surface. Pat into a 3/4-inch-thick rectangle, fold in thirds like a letter, then pat back to 3/4-inch thick. Cut 6 rounds with a 2 3/4- to 3-inch cutter, pressing straight down (don’t twist). Gather scraps gently and cut remaining rounds.
- 7
Bake: Place rounds on the prepared sheet. Brush tops with cream or buttermilk and sprinkle with coarse sugar (optional). Bake 13–16 minutes, until tall and deeply golden. Cool 10 minutes.
- 8
Whip the cream: In a cold bowl, whip heavy cream with powdered sugar, vanilla, and a pinch of salt to soft peaks (pillowy and spoonable).
- 9
Assemble: Split shortcakes horizontally. Spoon strawberries and their syrup over the bottom halves, add a generous dollop of whipped cream, then cap with the top halves. Finish with more berries and cream if you like. Serve immediately.
Nutrition Facts
Per serving
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition calculated automatically from ingredients.