Juicy Classic Strawberry Shortcake Recipe

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Here is my go-to strawberry shortcake recipe, with soft, homemade biscuits, fresh strawberries tossed in sugar, and clouds of whipped cream that bring it all together.

This strawberry shortcake has been my kids’ summer favorite since they were little. I make it whenever strawberries are in season, and we always finish the whole thing in one sitting. There’s something special about warm biscuits soaking up all those sweet strawberry juices, don’t you think?

What Kind of Strawberries Should I Use?

For the best strawberry shortcake, look for fresh, ripe strawberries that are bright red all the way through – avoid ones with white or green patches near the stem. Local, in-season berries will give you the sweetest flavor, but grocery store strawberries work just fine too. If your berries aren’t quite as sweet as you’d like, letting them sit with sugar for about 30 minutes (called macerating) will help bring out their natural sweetness. When picking your berries, give them a gentle squeeze – they should be firm but not hard, and free from any soft spots or mold.

Options for Substitutions

This classic dessert can handle some ingredient swaps if you’re in a pinch:

• Fresh strawberries: While fresh strawberries give the best results, you can use frozen ones in a pinch – just thaw and drain them well first. Other berries like raspberries or mixed berries work too!
• Buttermilk: No buttermilk? Make your own by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk and letting it sit for 5 minutes.
• Heavy cream: For the topping, you really need heavy cream – light cream or half-and-half won’t whip up properly. But for brushing the biscuits, you can use regular milk.
• Sour cream: Greek yogurt works perfectly in place of sour cream in the whipped topping. It adds the same tangy flavor and creamy texture.
• All-purpose flour: You can use pastry flour for an even more tender biscuit. If using self-rising flour, skip the baking powder, baking soda, and salt in the recipe.
• Lemon juice and zest: Orange juice and zest make a nice alternative, or you can use lime for a different twist. Just avoid skipping the citrus altogether – it really brings out the berry flavor.

Watch Out for These Mistakes While Baking

The success of your shortcake biscuits depends heavily on temperature – using warm butter or buttermilk will result in flat, dense biscuits instead of the tall, flaky layers you’re after, so keep these ingredients cold right until you’re ready to use them. Working the dough too much is another common mistake that leads to tough biscuits – mix just until the ingredients come together, and resist the urge to knead or overhandle the dough. When it comes to the strawberries, skipping the macerating step (where berries rest with sugar) is a missed opportunity – this process draws out their natural juices and creates that perfect sweet syrup that makes shortcake so special. For the whipped cream, avoid overwhipping (which turns it grainy) by stopping as soon as medium peaks form, and don’t skip the sour cream – it stabilizes the whipped cream and adds a subtle tangy note that balances the sweetness perfectly.

What to Serve With Strawberry Shortcake?

When it comes to strawberry shortcake, I like to keep things simple since this dessert already has so much going for it! A scoop of vanilla ice cream on the side adds an extra layer of creamy goodness and makes the dessert even more special. For drinks, try serving it with a cup of fresh coffee or tea – the slight bitterness creates a nice balance with the sweet berries and cream. If you’re hosting a summer party, you might want to add some fresh mint sprigs for garnish and serve alongside glasses of cold prosecco or champagne for a really nice treat.

Storage Instructions

Keep Fresh: The assembled shortcakes are best enjoyed right away, but you can store the different components separately. Keep the baked shortcake biscuits in an airtight container at room temperature for up to 2 days. The macerated strawberries can go in the fridge in a covered container for up to 24 hours.

Make Ahead: You can prep the shortcake biscuits ahead of time and freeze them unbaked! Place them on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 2 months. When ready to bake, no need to thaw – just add a few extra minutes to the baking time.

Whipped Cream: The whipped cream is best made fresh, but if you need to make it ahead, you can keep it in the fridge for up to 4 hours. Give it a quick whisk before serving to refresh its texture. For the best experience, I recommend assembling your shortcakes just before serving to keep everything fresh and the biscuits from getting soggy.

Preparation Time	30-45 minutes
Cooking Time	15-20 minutes
Total Time	45-65 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2900-3200
• Protein: 25-30 g
• Fat: 150-170 g
• Carbohydrates: 350-400 g

Ingredients

• 1 1/2 pounds fresh strawberries
• 1/3 cup granulated sugar
• 2 tablespoons freshly squeezed lemon juice
• 3 tablespoons granulated sugar
• 2 teaspoons lemon peel (from 1 lemon)
• 3 cups all-purpose flour, measured and leveled
• 1 tablespoon + 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon fine salt
• 10 tablespoons cold unsalted butter
• 1 cup cold buttermilk
• 1-2 tablespoons heavy cream
• Optional: coarse sugar
• 1 cup chilled heavy cream
• 2 tablespoons confectioners’ sugar
• 1 teaspoon vanilla extract
• 1 tablespoon sour cream

Step 1: Prepare the Strawberries

Wash, hull, and quarter the strawberries.

In a mixing bowl, combine the strawberries with sugar and lemon juice.

Refrigerate the mixture for at least 30 minutes to allow flavors to meld and juices to develop.

Step 2: Prepare the Baking Sheet and Lemon Sugar

Preheat your oven to 425°F (220°C).

Line a baking sheet with a silicone baking mat or parchment paper and set aside.

In a large bowl, combine sugar and lemon zest.

Rub the mixture between your fingertips to release the natural oils, creating a fragrant lemon sugar.

Step 3: Make the Shortcake Dough

Add flour, baking powder, baking soda, and salt to the lemon sugar.

Whisk to combine.

Cube the cold butter into small pieces and add to the dry ingredients.

Work the butter in with your fingertips until the texture becomes crumbly.

If needed, refrigerate briefly if the dough warms up.

Create a well in the flour mixture and pour in the buttermilk.

Mix with a fork or spoon just until a shaggy dough forms.

Avoid over-mixing to keep the cakes fluffy.

Step 4: Shape and Cut the Dough

Transfer the dough onto a clean, lightly floured surface.

Gently knead by folding it over itself about 6-8 times.

Pat the dough into a rectangle roughly 3/4 to 1 inch thick.

Using a 2 3/4 to 3-inch biscuit cutter, press straight down into the dough without twisting.

Gather scraps and continue cutting until you have about 8 shortcakes.

Step 5: Bake the Shortcakes

Place the shortcakes on the prepared baking sheet, touching each other to promote even rising.

Brush tops with heavy cream and sprinkle with sugar if desired.

Bake for 15-18 minutes or until golden brown.

Let them cool once baked.

Step 6: Make the Whipped Cream

Using a handheld or electric mixer with a whisk attachment, beat heavy cream on medium-high speed until soft peaks form (1-2 minutes).

Add powdered sugar, vanilla extract, and sour cream.

Beat until medium peaks form, ensuring a light and stable whipped cream.

Step 7: Assemble the Shortcakes

Slice the shortcakes in half horizontally.

On the bottom half, layer whipped cream followed by the prepared strawberries.

Place the top half of the shortcake on and add more whipped cream, strawberries, and a dusting of powdered sugar.

Serve immediately and enjoy your delicious, freshly made shortcakes!