Flaky, buttery, and bursting with sweet, juicy strawberries, this classic Strawberry Shortcake is a dessert that belongs at every summer table. Forget those spongey store-bought cakes—these homemade shortcakes rise to golden perfection with rich buttermilk and cold butter folded in for unbeatable texture.
Piled high with a rich strawberry compote and clouds of vanilla whipped cream, this nostalgic treat delivers on flavor and presentation. Whether you’re celebrating with friends or simply enjoying the fruits of the season, this shortcake is the kind of dessert that makes memories—and second servings—a must.
Full Recipe:
For the shortcake:
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3 cups all-purpose flour
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1/3 cup granulated sugar
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1 tsp kosher salt
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2 tbsp baking powder
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3/4 cup cold unsalted butter (1½ sticks)
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1 large cold egg
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3/4 cup cold buttermilk
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1–2 tbsp cold buttermilk or ice water (if needed for moisture)
For the strawberry topping:
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6–8 cups fresh strawberries, hulled and sliced
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1/2 cup sugar
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1/2 cup strawberry jam
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1 tsp lemon juice
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1/2 tsp vanilla extract
For the whipped cream:
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2 cups heavy cream (36% fat)
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1/3 cup powdered sugar
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1 tsp vanilla extract
Directions:
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Begin by preparing the strawberry topping. Mix sliced strawberries with sugar, strawberry jam, lemon juice, and vanilla in a saucepan. Simmer over low heat until slightly thickened. Set aside to cool.
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In a large bowl, whisk flour, sugar, salt, and baking powder.
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Cut the cold butter into small pieces and use a pastry cutter or fork to blend it into the dry ingredients until you have pea-sized crumbs.
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In a separate bowl, beat the egg and buttermilk together, then stir into the dry mix to form a shaggy dough. Add a tablespoon of buttermilk or ice water if needed to bring it together.
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Turn dough onto a floured surface, gently knead, then fold and press into a 1¼ inch thick rectangle.
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Use a floured 2½-inch biscuit cutter to cut out rounds. Re-roll scraps to use all the dough.
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Arrange biscuits close together in a greased baking dish or cast iron skillet. Optional: Freeze for 20 minutes before baking for flakier layers.
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Brush tops with buttermilk or cream, sprinkle with sugar, and bake at 425°F (220°C) for 18–22 minutes until golden brown.
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While baking, beat cream, powdered sugar, and vanilla on high until soft peaks form. Chill until ready to serve.
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To serve, split warm shortcakes, layer with strawberry topping and whipped cream, then top with the second half and more toppings.
Prep Time: 25 minutes | Cooking Time: 20 minutes | Total Time: 45 minutes
Kcal: 604 kcal | Servings: 8
A Delicious Tribute to Summer: The Classic Strawberry Shortcake
Strawberry Shortcake is one of those timeless desserts that feels like a celebration of everything we love about summer—fresh fruit, sweet cream, and tender, flaky pastry. But this version of the dessert, rooted in traditional Southern baking, isn’t just any strawberry shortcake. It stands apart thanks to its buttery biscuit-style base, rich strawberry topping, and real whipped cream. Let’s explore the history, appeal, and tips for serving this truly classic treat.
The History Behind Strawberry Shortcake
The term “shortcake” dates back to the 1500s in England, where it was used to describe a crisp, crumbly texture achieved by adding fat—typically butter or lard—to dough. As recipes evolved, this “short” texture became the hallmark of what we now recognize as shortbread or shortcake.
Strawberry shortcake began to emerge as a celebratory dessert in the U.S. in the mid-1800s, coinciding with the summer strawberry harvest. Early versions were closer to sweetened biscuits than sponge cake, and were typically split, filled with crushed sweet strawberries, and topped with whipped cream.
Over time, commercial versions—often using pre-packaged sponge cake “dessert shells”—flooded grocery stores, transforming the original into something much less satisfying. Thankfully, more home bakers and food bloggers have started returning to the classic biscuit-style shortcake, breathing new life into an old-fashioned favorite.
Why This Strawberry Shortcake Stands Out
This particular strawberry shortcake recipe doesn’t rely on shortcuts or boxed ingredients. Instead, it’s based on an ultra-flaky buttermilk biscuit dough. What makes it special is the attention to classic technique—cutting cold butter into flour to create steam pockets that result in tall, tender layers, brushing the tops with cream or buttermilk for a golden crust, and letting the dough rest in the freezer before baking to maximize flakiness.
The shortcakes are not too sweet on their own, which balances beautifully with the luscious strawberry topping. The topping itself isn’t simply macerated berries; it’s enhanced with a quick-cooked strawberry jam mixture that intensifies the berry flavor and creates a thick, glossy syrup. The final component—whipped cream—is made from scratch with high-fat heavy cream, a bit of powdered sugar, and vanilla for the dreamiest, cloud-like topping.
What Makes a Great Shortcake?
There are three key components to a memorable shortcake: the base, the fruit, and the cream. Each one plays a crucial role.
1. The Shortcake Base:
Forget the sponge cakes that come in plastic packaging. A real shortcake has more in common with a biscuit—flaky, buttery, and with a slightly crisp exterior. But it’s also slightly sweetened to complement the dessert’s purpose. The technique of cutting in cold butter is non-negotiable; it’s what creates those coveted layers. Folding the dough and baking it close together in a high-sided pan helps them rise evenly and develop golden, crisp tops.
2. The Strawberry Topping:
The strawberry mixture in this recipe is rich, sweet, and full of texture. By mixing fresh strawberries with sugar, jam, and a little acid and vanilla, the topping becomes more than just fruit—it becomes a syrupy, spoonable jam that soaks perfectly into the biscuit layers. You can serve the mixture warm, at room temperature, or chilled, depending on your preference, but the cooked strawberry jam base ensures flavor no matter how ripe your berries are.
3. The Whipped Cream:
Real whipped cream is a game changer. It’s simple to make with just three ingredients—heavy cream, powdered sugar, and vanilla—but it transforms the dish into something extraordinary. You want soft peaks that hold their shape without being overly stiff or dense. This cream isn’t overly sweet, which allows the strawberries and biscuits to remain the stars of the show.
Tips for the Best Strawberry Shortcake
Use the Coldest Butter Possible: Cold butter is essential for flaky layers. Consider grating frozen butter into the flour if you don’t have a pastry cutter.
Don’t Overwork the Dough: The more you handle biscuit dough, the tougher it gets. Mix just until it comes together and knead only briefly.
Freeze Before Baking: Giving the formed dough a quick chill ensures the butter stays cold going into the hot oven, leading to better rise and flakiness.
Layer Your Shortcake: Split the biscuit in half and build layers—strawberries and whipped cream on the bottom, then repeat on top. It makes every bite moist and flavorful.
Bake in a Pan with Sides: This helps the biscuits rise tall and not spread sideways.
Add Variety with the Fruit: While strawberries are classic, you can add other berries like blueberries, raspberries, or even peaches for a twist.
Presentation Ideas for Serving
This dessert looks elegant when plated with intention. For a rustic presentation, stack the shortcake layers slightly off-center with whipped cream oozing from the sides and berries tumbling down. Add a sprig of mint or a dusting of powdered sugar for a touch of flair. Serve on vintage plates or wood serving boards for a nostalgic, farmhouse-style vibe.
Alternatively, you can assemble them in individual mason jars for a picnic-style dessert. The layers look beautiful through the glass, and they travel well. This is perfect for summer potlucks, barbecues, or Fourth of July celebrations.
Storing and Making Ahead
One of the best parts about this strawberry shortcake recipe is that you can make many components ahead of time. The biscuits can be baked a day in advance and stored at room temperature in an airtight container. The strawberry topping keeps in the fridge for up to a week and can also be frozen. Whipped cream is best made fresh, but stabilized versions (with a bit of gelatin or cornstarch) can last up to a day.
If you’re preparing for a party, bake and freeze the shortcake biscuits ahead of time. Freeze them unbaked and pop them in the oven straight from the freezer—just add a few extra minutes of baking time. That way, you can have hot, flaky biscuits ready to go with minimal effort.
Variations and Customizations
Once you’ve mastered the classic version, try experimenting with flavors. Add orange or lemon zest to the shortcake dough for a citrusy note. Infuse the whipped cream with almond or coconut extract for a subtle twist. Swap out the strawberries for other seasonal fruits like rhubarb, cherries, or even grilled peaches. You can also drizzle a bit of chocolate ganache on top for a rich contrast.
For a boozy adult version, macerate the strawberries with a splash of Grand Marnier, Amaretto, or bourbon. Serve with whipped cream spiked with a bit of liqueur for an elegant dinner-party dessert.
Conclusion
The Classic Strawberry Shortcake is more than just a dessert—it’s an experience. With its roots in humble, home-style baking, it bridges the gap between nostalgia and indulgence. It reminds us of summer picnics, family gatherings, and the simple pleasure of homemade food. This version, with its golden biscuit base, sweet berry topping, and rich whipped cream, captures everything that’s right about the original while elevating it into something truly crave-worthy.
Whether you’re making it for a crowd or treating yourself to something special, this strawberry shortcake delivers comfort, joy, and flavor in every bite. It’s a dessert that feels familiar, yet extraordinary—and one you’ll come back to year after year.