Go Back

Strawberry Shortcake

Strawberry shortcake with tender, flaky biscuits layered with macerated ruby strawberries and whipped cream. Juicy berry syrup soaks in lightly while the biscuits bake golden at 425°F for a crisp-edged, pillowy crumb.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 15 minutes
macerating 30 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Shortcake biscuits
  • 2 cup flour
  • 0.25 cup sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 0.5 cup cold butter, cubed
  • 0.67 cup heavy cream plus extra as needed for dough
  • 0.33 tsp heavy cream, whipped
Strawberries
  • 1 lb fresh strawberries, sliced
  • 3 tbsp sugar (for berries)

Equipment

  • 1 sheet pan

Method
 

Macerate the strawberries
  1. Toss the sliced strawberries with 3 tbsp sugar (for berries) and let them macerate at room temperature for 30 minutes until syrupy.
  2. While the berries macerate, ensure the butter stays cold for a crumbly biscuit texture.
Make the shortcake dough
  1. Mix the flour, sugar, baking powder, and salt until evenly combined.
  2. Cut the cold butter (cubed) into the dry ingredients until the mixture looks crumbly with small butter bits.
  3. Stir in the heavy cream until a dough forms, just until it comes together.
Bake the biscuits
  1. Drop the dough into biscuit portions on a sheet pan.
  2. Bake at 425°F for 12-15 minutes, until the tops are golden and the centers look set.
Assemble
  1. Split the baked biscuits and spoon the macerated strawberries and their syrup over the bottoms.
  2. Layer with whipped cream and finish with the biscuit tops.

Notes

Pro tip: do not overwork the biscuit dough—mix just until it forms so the crumb stays tender. Refrigerate leftovers covered for up to 2 days; the biscuits can soften once assembled. Freeze the baked biscuits (unassembled) up to 2 months; thaw and re-warm briefly, then add fresh macerated berries and whipped cream. Dietary swap: use gluten-free 1:1 baking flour to make gluten-free shortcake biscuits (texture may be slightly more delicate).