Quick Facts
Time: 55 minutes • Yield: 8 shortcakes • Skill: Easy • Method: One-bowl, drop biscuits, baking • Diet: Vegetarian
Introduction
Strawberry Shortcake is the answer when you want a bakery-style dessert with minimal prep and maximum payoff. It starts with one-bowl, drop-style biscuits that bake up craggy and golden, ready to soak up sweet berry juices and a generous crown of softly whipped cream. The flavor is bright and nostalgic—buttery biscuit, ripe strawberries, and cool cream—while the texture delivers contrast: crisp-edged biscuits giving way to tender crumb, cool fruit, and silky cream. If you’re cooking for a family, need a last-minute dessert for friends, or want a celebratory treat without fussy steps, this is your reliable move. Keep the method simple, lean on clear timing, and let the strawberries do the talking.
If you’re in the mood to keep the party going, browse more Strawberry Shortcake recipes for every season.
Why You’ll Love It
- Weeknight-easy: One bowl for the dough, straightforward bake times.
- Flexible: Swap berries, adjust sweetness, or scale up for a crowd.
- Balanced flavor: Tangy biscuit, juicy berries, lightly sweet cream.
- Great leftovers: Biscuits keep well; assemble to order.
Strawberry Shortcake — Cozy, Reliable, Weeknight-Ready
- Total Time: 40 minutes
- Yield: 8 shortcakes
- Diet: Vegetarian
Description
Strawberry Shortcake with craggy one-bowl drop biscuits, glossy macerated strawberries, and softly whipped cream—bright, buttery, nostalgic, and weeknight-easy.
Ingredients
Biscuits
2 cups all-purpose flour
2 Tbsp cornstarch
2 tsp baking powder
¼ tsp baking soda
¼ cup granulated sugar
½ tsp fine salt
8 Tbsp cold unsalted butter, diced
¾ cup cold buttermilk, plus more as needed
2–3 Tbsp turbinado sugar, for topping
Berries & Cream
2 lb fresh strawberries, hulled & sliced
½ cup granulated sugar (adjust to taste)
3 Tbsp seedless raspberry jam
1½ cups cold heavy cream
3 Tbsp granulated sugar
Instructions
Macerate berries: Toss strawberries with ½ cup sugar and raspberry jam. Rest 10 minutes until glossy and juicy.
Heat oven: 425°F (220°C). Line a sheet pan with parchment.
Mix dry: Whisk flour, cornstarch, baking powder, baking soda, sugar, and salt.
Cut in butter: Rub/cut butter into dry mix until pea-size bits remain.
Add buttermilk: Fold in buttermilk just until a shaggy dough forms (add a splash more if too dry).
Portion: Scoop into 8 rough mounds. Sprinkle with turbinado sugar.
Bake: 15–18 minutes until golden. Cool briefly (5–10 min).
Whip cream: Beat cream to soft peaks, add 3 Tbsp sugar, beat back to soft peaks.
Assemble: Split biscuits, spoon berries + juices, dollop cream, cap, finish with more berries and cream. Serve right away.
Notes
Keep butter cold and don’t overmix for tender biscuits.
Assemble last-second so bottoms stay craggy (not soggy).
Refresh biscuits: 300°F oven for a few minutes.
- Prep Time: 22 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Biscuits
- 2 cups all-purpose flour
- 2 Tbsp cornstarch
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ cup granulated sugar
- ½ tsp fine salt
- 8 Tbsp cold unsalted butter, diced
- ¾ cup cold buttermilk, plus more as needed
- 2–3 Tbsp turbinado sugar for topping
Berries & Cream
- 2 lb fresh strawberries, hulled & sliced
- ½ cup granulated sugar (adjust to taste)
- 3 Tbsp seedless raspberry jam (boosts gloss and berry flavor)
- 1½ cups cold heavy cream
- 3 Tbsp granulated sugar
What each ingredient does:
Flour provides structure; cornstarch softens for a tender crumb; baking powder/soda lift; sugar lightly sweetens; salt sharpens flavor; cold butter steams into flaky layers; buttermilk adds tang and tenderness; turbinado gives crunch; strawberries bring juicy brightness; jam enriches berry flavor; cream and sugar whip into pillowy topping.
Pro tip: Use low-sodium ingredients elsewhere so you can season the fruit perfectly at the end.
Substitutions & Swaps
- Aromatics: Add lemon zest or a splash of vanilla to berries or cream.
- Fruit: Try raspberries or mixed berries; if berries are tart, add a touch more sugar.
- Dairy/Fats: Use coconut cream for the topping; swap 2–3 Tbsp cream cheese for a tangier, slightly sturdier whip.
- Budget/Time Savers: Pre-slice berries earlier in the day; use a stand mixer for quick whipped cream.
- Diet tweaks: Gluten-free all-purpose blend works well; for dairy-free, use plant butter in biscuits and whip coconut cream.
Equipment Notes
A mixing bowl, whisk, and spatula handle the dough—no cutter or rolling pin needed. A dark sheet pan lined with parchment encourages even browning and easy cleanup. A serrated knife cleanly splits the biscuits for assembly; a hand or stand mixer makes quick whipped cream. If scaling up, use multiple sheet pans to avoid crowding.
Step-by-Step
- Macerate berries (10 minutes): Toss sliced strawberries with sugar and jam; let stand until glossy and juicy. This draws out syrup that soaks the biscuits.
- Mix dry: In a large bowl whisk flour, cornstarch, baking powder, baking soda, sugar, and salt. Even distribution means even rise.
- Cut in butter: Rub or cut in the cold butter until pea-size bits remain; visible butter = flaky texture.
- Add buttermilk: Fold just until a shaggy dough forms; overmixing toughens.
- Portion: Scoop into 8 rough mounds on a parchment-lined sheet; keep them craggy so edges crisp. Sprinkle with turbinado sugar.
- Bake: 425°F until tops are golden and edges set, about 15–18 minutes; cool briefly so they slice without crumbling. Timing fits within the total 55 minutes.
- Whip cream: Beat to soft peaks, sweeten, then stop at soft peaks again for spoonable texture.
- Assemble: Split biscuits; spoon on berries and juices, dollop cream, cap with tops, and finish with more berries and cream. Serve right away.
Doneness cues: Golden tops with slight cracks; biscuits feel set but tender; berries look saucy; cream holds soft peaks.
Make-Ahead, Storage & Reheating
Make biscuits earlier in the day; cool and store airtight at room temperature. Keep sliced berries and whipped cream chilled separately. Leftover biscuits last 2 days; berries and cream are best within 24 hours. To refresh biscuits, warm briefly in a 300°F oven. Add a spoon of berry syrup to revive if needed.
How to Lighten / Make It Creamy
- Lighten: Replace 2 Tbsp butter with buttermilk; add a handful of sliced berries inside the dough for moisture.
- Extra creamy: Fold 2 Tbsp yogurt into the whipped cream for tang and body; whisk separately before folding to maintain texture.
Toppings, Garnishes & Finishes
Add crunch with almond-cocoa nib “dust” or toasted nuts; fresh lift from mint or basil; brightness from lemon zest. A quick swirl of berry syrup on the plate makes it photo-ready.
Sides & Pairings
Serve with iced tea or sparkling water with lemon; alongside a crisp green salad for brunchy vibes; or a bowl of mixed berries to pass.
For a full spread, pair this shortcake with one of our Dessert Recipes—think bright, simple sweets that balance the berries.
Scaling the Recipe
Double all ingredients and bake on two pans; rotate halfway. For half-batch, form 4 biscuits and shorten bake time slightly. Cool large batches quickly on racks to keep bottoms crisp.
Nutrition & Dietary Notes
A satisfying dessert with fruit fiber and a customizable sweetness profile. Contains wheat and dairy; swap as above for gluten-free or dairy-free variations.
Troubleshooting
Too dry? Add 1–2 tsp more buttermilk to dough next time; spoon extra berry syrup now. Too pale? Bake a bit longer or move rack higher. Too soft? Let biscuits cool 10 minutes before splitting. Not sweet enough? Adjust berry sugar to taste or dust finished tops with powdered sugar.
FAQs
Can I use frozen berries? Not ideal for texture; if used, thaw and drain well, then sweeten lightly.
Best swaps if I’m out of buttermilk? Milk plus a little lemon juice works in a pinch.
How do I keep biscuits tender? Don’t overmix; keep butter cold.
Make it dairy-free? Plant butter and coconut whipped cream work nicely.
How long does everything keep? Biscuits 2 days; assemble to order for best texture.
Variations
- Lemony Herb: Add zest to dough and finish with chopped mint.
- Spicy Chipotle: Stir a whisper of chipotle into berries; balance with honey and lime.
- Creamy Parmesan (savory riff): Halve the sugar in dough, add grated cheese, and serve with macerated tomatoes.
When you’re ready to go from shortcake to layer cake, jump to our Cake Recipes for tried-and-true favorites.
Chef Notes / Test Kitchen Tips
Salt lightly but in stages. The biggest unlock is visible butter in the dough—don’t rub it all away. The biscuits are done in a window around 15–18 minutes; golden edges are your cue. Assemble at the last second so the bottoms stay craggy.
Conclusion
This Strawberry Shortcake works because the method is streamlined and the components are made to shine—golden biscuits, juicy berries, and soft cream. It fits busy nights yet feels special, keeps well for short-term storage, and is simple to scale. Bake it, serve warm, and enjoy every saucy bite.
