Dessert

Strawberry Shortcake Recipe

ByMariam Harutyunyan January 3, 2026January 3, 2026

Introduction

Strawberry shortcake is a classic dessert that combines tender, flaky biscuits with sweet macerated strawberries and fluffy whipped cream. Perfect for spring and summer gatherings, this delightful treat is both simple to make and irresistibly delicious.

A white plate holds a strawberry shortcake composed of three main layers: the bottom layer is a golden-baked crumbly biscuit base, topped by fresh red strawberry slices that fill the middle, and a fluffy white whipped cream layer sits above the strawberries. On top, another smaller piece of golden biscuit rests, crowned with more whipped cream and bright red strawberry chunks. A small fork lies on the plate’s right side with a piece of the dessert, showing layers of biscuit, cream, and strawberry. The whole scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds strawberries (907 grams; hulled, quartered, and divided)
⅓ cup granulated sugar (67 grams)

3 cups all-purpose flour (360 grams)
¼ cup granulated sugar (50 grams)

2 tablespoons baking powder (8 grams)
1 teaspoon kosher salt (3 grams)

¾ cup unsalted butter (170 grams; cold and cut into small pieces)
1⅓ cups heavy cream (303 grams; cold, plus more for brushing the shortcakes)
1 teaspoon pure vanilla extract (4 grams)

Turbinado sugar (optional, for sprinkling)
1½ cups heavy cream (341 grams)
3 tablespoons granulated sugar (38 grams)

½ teaspoon pure vanilla extract (2 grams)

Instructions

Step 1: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside.
Step 2: In a large bowl, combine half of the strawberries with ⅓ cup granulated sugar. Mash the strawberries gently into a chunky sauce, then stir in the remaining strawberries. Cover and refrigerate while you prepare the shortcakes.

Step 3: In another large bowl, whisk together the flour, ¼ cup sugar, baking powder, and kosher salt.
Step 4: Add the cold butter pieces to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture is crumbly and the largest pieces are pea-sized.
Step 5: In a liquid measuring cup, stir together 1⅓ cups cold heavy cream and 1 teaspoon vanilla extract.

Step 6: Pour the cream mixture into the dry ingredients. Stir with a spoon or spatula just until the dough comes together with shaggy chunks of butter.
Step 7: Flour your hands lightly and shape the dough into 8 rough balls, about 112 grams each. Place them evenly spaced on the prepared baking sheet.
Step 8: Brush the tops of each dough ball with heavy cream and sprinkle with turbinado sugar if using.

Step 9: Bake for 15-20 minutes, or until the shortcakes are golden brown. Allow them to cool on a wire rack while preparing the whipped cream.
Step 10: Using a hand mixer, whip 1½ cups heavy cream with 3 tablespoons sugar and ½ teaspoon vanilla extract until soft peaks form.
Step 11: To assemble, slice each shortcake in half horizontally. Place the bottom half on a plate, spoon over the macerated strawberries, and add a dollop of whipped cream. Top with the shortcake lid, add more whipped cream and strawberries, and serve immediately.

Tips & Variations

For extra flavor, add a splash of lemon juice or a teaspoon of balsamic vinegar to the macerated strawberries.
Use chilled butter and cream to ensure the shortcakes stay flaky and tender.
Substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor and added texture.

Try adding a pinch of cinnamon or nutmeg to the biscuit dough for a warm spice note.
If fresh strawberries are out of season, frozen berries can be thawed and drained before using.

Storage

Store any leftover shortcakes separately from the fruit and whipped cream in an airtight container at room temperature for up to 2 days. Refrigerate the macerated strawberries and whipped cream separately for up to 3 days. Assemble just before serving to keep the biscuits from becoming soggy. To reheat shortcakes, warm them briefly in a 300°F oven for 5-7 minutes.

How to Serve

A dessert with three main layers sits on a white plate over a white marbled surface. The bottom layer is a golden, crumbly biscuit with a rough texture. On top of this is a layer of chopped, bright red strawberries, some pieces poking out to the sides. Above the strawberries is a thick layer of white whipped cream, smooth and fluffy. Next comes another piece of golden biscuit, similar to the bottom one. The dessert is topped with another dollop of whipped cream and a few larger strawberry pieces. Around the dessert on the plate are some strawberry sections scattered loosely. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the shortcake dough ahead of time?

Yes, you can prepare the dough and shape the shortcakes a day in advance. Keep them refrigerated on the baking sheet, covered tightly with plastic wrap, and bake just before serving.

What can I use instead of turbinado sugar for topping?

If you don’t have turbinado sugar, you can use regular granulated sugar or omit it entirely. The sugar adds a nice crunch and sparkle but is not essential.