There’s a kind of magic to strawberry shortcake, a simple dessert that feels like a warm hug.

It has this wonderful way of bringing people together, sparking memories of sunny afternoons and easy laughter. Honestly, it’s one of the easiest, most joyful desserts you can make.

It scales up without any fuss, perfect for a quiet family dinner or a backyard full of friends.

The Great Biscuit Debate

Now, let’s address the friendly disagreement at the heart of this dessert. Cake or biscuit?

I’m firmly in the biscuit camp. There’s something about that tender, slightly crumbly texture that soaks up the strawberry juices just right.

It creates a beautiful contrast with the soft fruit and billowy cream. This recipe uses a from-scratch biscuit that’s surprisingly simple.

Ingredients Needed for the Recipe

Here’s what you’ll need to gather. Using good, simple ingredients makes all the difference here.

• Fresh Strawberries (2 pounds): The star of the show. You’ll slice and sugar them to create a syrupy, fragrant topping.
• Granulated Sugar (1/4 to 1/2 cup): This draws out the strawberries’ natural juices, creating that essential sweet sauce.
• All-Purpose Flour (3 to 3 1/4 cups): The foundation for our tender, flaky shortcake biscuits.
• Granulated Sugar (1/4 cup): For the biscuit dough itself, adding a hint of sweetness.
• Baking Powder (1 tablespoon): This is what gives the biscuits their lift and airy texture.
• Salt (1 teaspoon): A crucial pinch to balance all the sweetness and deepen the flavors.
• Cold Unsalted Butter (3/4 cup): Cut into small pieces. This is the secret to flaky layers in the biscuits.
• Whole Milk (1 cup): Binds the dough together and adds richness.
• Heavy Cream (1/2 cup): Mixed with the milk for extra tender biscuits and, of course, for whipping.
• Vanilla Extract (2 teaspoons): A splash for the biscuits and a drop for the whipped cream, adding a warm, aromatic note.
• Powdered Sugar (2 teaspoons): Just a little to gently sweeten the whipped cream.

How to make Strawberry Shortcake?

The process is a delight, truly. We’ll start with the berries so they have time to become saucy and wonderful.

Step 1- Prep the Berries

Wash your strawberries and slice off the green tops. Cut them in half, then into quarters or thick slices.

You want nice, substantial pieces that will soften but not disappear. Toss them into a large bowl.

Step 2- Macerate with Sugar

Sprinkle 1/4 cup of sugar over the berries and stir gently to coat. Taste a berry.

If they’re a bit tart, add a little more sugar, up to another 1/4 cup. Now, just let them sit.

This rest is called maceration, where the sugar pulls the juice out to form a light syrup.

Step 3- Create the Syrup

After about 20 minutes, take a potato masher and gently mash about a quarter of the berries right in the bowl.

Don’t go overboard. This releases more juice to thicken the syrup, while keeping plenty of whole slices for texture. Set aside.

Step 4- Mix Dry Ingredients

In a large mixing bowl, whisk together 3 cups of the flour, the 1/4 cup sugar, baking powder, and salt.

Whisk it well. This aerates the flour and ensures the leavening is evenly distributed for consistent biscuits.

Step 5- Cut in the Butter

Add the cold, cubed butter to the flour mixture. Use a pastry cutter, two forks, or your fingertips.

Work quickly so the butter stays cold. You’re done when the mixture looks crumbly, with pea-sized bits of butter throughout.

Step 6- Add the Wet Ingredients

Stir the milk, 1/2 cup of cream, and 1 teaspoon of vanilla together. Make a well in the center of your flour mixture.

Pour the milk mixture in. Use a fork to stir until a shaggy dough just comes together. If it seems very sticky, sprinkle in a little of the remaining flour.

Step 7- Shape and Chill

Turn the dough out onto a lightly floured surface. Gently pat it into an 8-inch square, about an inch thick.

Place the whole square on a parchment-lined baking sheet, cover it with plastic wrap, and chill for 20 minutes. This relaxes the gluten and firms the butter.

Step 8- Cut and Bake

Preheat your oven to 425°F. Take the dough out and, using a sharp knife, cut it into 9 even squares.

Space them a couple inches apart on the baking sheet. Bake for 18 to 20 minutes, until they’re puffed and a lovely golden brown.

Step 9- Whip the Cream

While the biscuits bake, pour the remaining 1 cup of heavy cream into a chilled bowl.

Add the 2 teaspoons of powdered sugar and a drop of vanilla. Whip with a mixer until soft peaks form. Cover and refrigerate until serving.

Step 10- Assemble and Enjoy

Let the biscuits cool for just a minute. Split them in half if you like, though I often just leave them whole.

Place a biscuit on a plate, spoon a generous amount of strawberries and their syrup over it, and top with a big dollop of whipped cream. Serve immediately.

Choosing and Preparing Your Strawberries

Your dessert is only as good as your berries, so let’s get them right. Look for strawberries that are firm, shiny, and brightly colored.

A strong, sweet fragrance is a great sign. When you get them home, don’t wash them until you’re ready to use them.

To wash, place them in a colander and rinse briefly under cool running water. Gently pat them dry with a clean towel or paper towels.

Hulling—removing the green stem—is easiest with a small paring knife. Just cut a shallow cone around the stem and pop it out.

Tips

• Keep Everything Cold: For the flakiest biscuits, your butter, milk, and cream should be straight-from-the-fridge cold. I even sometimes freeze the butter for 15 minutes before I start.
• Don’t Overwork the Dough: When you mix the wet and dry ingredients, stop as soon as the flour is moistened. Over-mixing leads to tough biscuits. A few dry streaks are okay.
• Make a Double Batch of Biscuits: Trust me on this. You will always want more. They reheat beautifully for a few seconds in the microwave the next day.
• Adjust Sugar to Your Berries: Taste your strawberries after the first sugar addition. Super-ripe, sweet berries might need less sugar; tart ones will need a bit more.
• Chill Your Whipping Bowl: For the fastest, fluffiest whipped cream, pop your mixing bowl and beaters in the freezer for 10 minutes before you start.

Creative Variations to Try

Once you’ve mastered the classic, it’s fun to play. Add a tablespoon of fresh lemon zest to the biscuit dough for a bright note.

Infuse the whipped cream with a teaspoon of bourbon or a tablespoon of finely chopped fresh basil for a surprising twist.

You can even swap the strawberries for other macerated fruits. Peaches, raspberries, or a mix of summer berries all work beautifully.

For a nutty flavor, replace a half-cup of the flour in the biscuit recipe with finely ground toasted almonds.

Storing and Making Ahead

This dessert is best served fresh, but with a little planning, you can spread out the work. Bake the biscuits up to a day ahead.

Let them cool completely, then store in an airtight container at room temperature. Reheat individually for 5-10 seconds in the microwave.

You can wash and slice the strawberries a day in advance, too. Keep them sealed in the fridge.

Add the sugar about 20 minutes before you plan to serve. The whipped cream can be made up to an hour ahead.

Just keep it covered in the refrigerator. Give it a quick whisk if it softens a bit before serving.