Strawberry Shortcake Recipe
Fluffy biscuits, macerated strawberries, and clouds of whipped cream
By Sarah Mitchell • June 14, 2026
Strawberry shortcake is summer's finest dessert — buttery biscuits split open and piled with juicy macerated strawberries and cold whipped cream.
Macerating the strawberries with sugar creates a syrupy juice that soaks into the biscuit, making it impossibly good.
The biscuits should be tender and slightly sweet, never tough. Cold butter and minimal handling are the keys.
About This Recipe
"Strawberry Shortcake" is a Dessert recipe that brings all-purpose flour, sugar, plus 2 tbsp, baking powder, cold butter and heavy cream together into a flavorful, well-balanced dish. Rated Easy and ready in about 35 minutes, this recipe fits easily into a busy schedule. It serves 6 and works equally well for a weeknight dinner or a relaxed weekend meal. The American inspiration behind this dish balances classic techniques with clean, vibrant flavors.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar, plus 2 tbsp
- 1 tbsp baking powder
- 1/3 cup cold butter
- 3/4 cup heavy cream
- 1 large egg
- 1 lb fresh strawberries, sliced
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
Instructions
- 1
Toss strawberries with 2 tbsp sugar. Let macerate 30 minutes.
- 2
Mix flour, sugar, baking powder, and salt. Cut in butter until crumbly.
- 3
Mix cream and egg. Stir into dry ingredients until just combined. Shape 6 biscuits.
- 4
Bake at 425°F for 12-15 minutes until golden.
- 5
Whip cream with powdered sugar to soft peaks.
- 6
Split biscuits. Layer with strawberries and their juices, then whipped cream.
Expert Tips
For the best result, use the freshest, highest-quality ingredients you can find. All-purpose flour is the heart of this dish, so choose it with care. Read the recipe through before you start and prep all ingredients in advance (mise en place) so the cooking process is smooth. Oven work especially well for this preparation. Taste and adjust salt, pepper, and acid at the end to make the flavors pop.
What To Serve With This
"Strawberry Shortcake" is a versatile Dessert dish that pairs beautifully with freshly brewed coffee or espresso, lightly sweetened whipped cream, vanilla ice cream and classic American sides. Choose at least one fresh and one hearty side to create a balanced meal.
Storage & Reheating
Store Strawberry Shortcake in an airtight container in the refrigerator for up to 3 days, or at room temperature for 1–2 days if it does not contain dairy or custard. Cover loosely so the texture stays fresh. For the best flavor, bring to room temperature before serving or warm briefly in the oven.
Nutrition Facts (per serving)
Frequently Asked Questions
How long does it take to make Strawberry Shortcake?
This recipe takes about 20 minutes of prep and 15 minutes of cooking, for a total of roughly 35 minutes. It serves 6 and is rated Easy.
How do I store leftover Strawberry Shortcake?
Store leftover Strawberry Shortcake in an airtight container in the refrigerator for up to 3-4 days. Make sure to let it cool to room temperature before refrigerating. Reheat in the oven or on the stovetop for best results.
Can I make Strawberry Shortcake ahead of time?
Yes, you can prepare Strawberry Shortcake in advance. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving to preserve the best texture and flavor.
Reviews
No reviews yet. Be the first to review this recipe!
