Strawberry shortcake is a true classic — a beautifully layered dessert made with soft, tender cake or biscuits, juicy strawberries, and fluffy whipped cream. Light, elegant, and bursting with flavor, it’s the perfect choice for spring and summer gatherings, special occasions, or anytime you want a simple yet stunning treat.
In this comprehensive guide, you’ll learn how to make strawberry shortcake from scratch, with tips for perfect layers, homemade whipped cream, and how to choose the best strawberries.
What Is Strawberry Shortcake?
Strawberry shortcake typically consists of three main components:
- Cake or biscuit – tender and lightly sweet, acting as the base and topper
- Strawberries – macerated with sugar to become juicy and syrupy
- Whipped cream – light, airy, and freshly whipped for a luxurious finish
While some versions use sponge cake or pound cake, we’ll focus on the traditional biscuit-style shortcake, which is fluffy, buttery, and pairs beautifully with the strawberries and cream.
Ingredients for Classic Strawberry Shortcake
For the Biscuits:
- 2 cups (250g) all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 3 tablespoons granulated sugar
- ½ cup (115g) cold unsalted butter, cut into cubes
- ¾ cup (180ml) cold buttermilk (or milk + 1 tsp lemon juice)
- 1 teaspoon vanilla extract (optional)
For the Strawberries:
- 1 pound (450g) fresh strawberries, hulled and sliced
- 2–3 tablespoons granulated sugar (adjust to taste)
- 1 teaspoon lemon juice
For the Whipped Cream:
- 1 cup (240ml) heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Step-by-Step: How to Make Strawberry Shortcake
1. Macerate the Strawberries
Place the sliced strawberries in a bowl. Add sugar and lemon juice, then toss gently. Let them sit for 30–45 minutes to draw out their juices and become syrupy.
Tip: You can mash a few of the strawberries to release more juice.
2. Make the Biscuit Dough
In a large bowl, mix flour, baking powder, baking soda, salt, and sugar. Add the cold butter and use a pastry cutter or your fingers to rub it into the flour until the mixture resembles coarse crumbs.
Add the cold buttermilk and vanilla. Stir just until the dough comes together. Do not overmix — it’s okay if it looks a bit rough.
3. Shape and Bake the Biscuits
Turn the dough out onto a floured surface. Gently pat it into a ¾-inch thick round. Cut into circles using a biscuit cutter or a glass.
Place biscuits on a baking sheet lined with parchment paper. Bake at 425°F (220°C) for 12–15 minutes, or until golden brown.
Let the biscuits cool completely before assembling the dessert.
4. Whip the Cream
In a chilled mixing bowl, beat the cold heavy cream, powdered sugar, and vanilla until soft peaks form. You can whip by hand, with a handheld mixer, or a stand mixer.
Optional: For extra stability, add 1 tablespoon of cream cheese to the whipped cream.
Assembling Your Strawberry Shortcake
Now comes the fun part — layering!
- Slice the biscuit in half horizontally.
- Spoon a generous amount of strawberries and syrup over the bottom half.
- Add a large dollop of whipped cream.
- Top with the other half of the biscuit.
- Add more whipped cream and strawberries on top, if desired.
Serve immediately for the best texture and presentation.
Flavor Enhancements and Variations
With Lemon Zest
Add lemon zest to the biscuit dough for a bright, citrusy twist.
Chocolate Shortcake
Add 2 tablespoons of cocoa powder to the flour mixture and use chocolate shavings on top.
Almond Whipped Cream
Add ½ teaspoon almond extract to the whipped cream for a nutty depth.
Berry Mix
Use a mix of strawberries, raspberries, and blueberries for a patriotic or summer berry version.
Sponge Cake Base
Instead of biscuits, use slices of sponge cake or pound cake for a softer texture.
Tips for Perfect Shortcakes
- Use cold butter and avoid overworking the dough to keep biscuits tender and flaky.
- Don’t skip macerating the strawberries — this makes them syrupy and flavorful.
- Whip cream just to soft peaks for the best texture.
- Serve immediately after assembly to prevent sogginess.
Storing and Serving
Can I Make Shortcake Ahead of Time?
Yes! You can make all components ahead and assemble just before serving:
- Biscuits: Store in an airtight container for up to 2 days. Reheat briefly before serving for best texture.
- Strawberries: Macerate and store covered in the fridge for up to 24 hours.
- Whipped Cream: Best whipped fresh, but can be made a few hours in advance and stored chilled.
Freezing
- Unbaked biscuits can be frozen and baked straight from the freezer (add 2–3 minutes to bake time).
- Strawberries and whipped cream are best fresh and not recommended for freezing.
When to Serve Strawberry Shortcake
- Garden parties or spring events
- Summer barbecues and 4th of July
- Baby showers, brunches, or bridal teas
- Light dessert after heavy meals
- Everyday dessert with a fresh twist
Final Thoughts: A Classic Dessert Done Right
Strawberry shortcake is more than just a nostalgic treat — it’s the perfect balance of texture, freshness, and sweetness. With buttery biscuits, syrupy berries, and luscious whipped cream, every bite delivers comfort and elegance in equal measure.
Making it from scratch is easier than you think, and once you do, you’ll never reach for the store-bought version again. Whether you’re serving it at a celebration or just spoiling yourself after dinner, this dessert will always feel like something special.