Strawberry Shortcake – Classic, Fresh & Easy to Make

There’s something undeniably joyful about a classic Strawberry Shortcake.

It’s fresh, buttery, creamy, and bright with the flavor of sweet, juicy strawberries.

Whether you’re enjoying it on a summer afternoon or serving it at a celebration, this dessert is always a crowd-pleaser.

With tender homemade biscuits, macerated strawberries, and freshly whipped cream, this version is simple to make and absolutely irresistible.

Why You’ll Love This Recipe

Quick and easy – Comes together in less than an hour

No fancy equipment needed – Just your hands and a bowl

Perfectly balanced – Buttery biscuits, tart berries, and light cream

Great for gatherings – A rustic yet elegant dessert

Flexible – Make-ahead components and customizable flavors

What You’ll Need (Ingredient Highlights)

Here’s what makes this shortcake so special:

Fresh strawberries – The heart of the dessert; juicy and sweet

Lemon juice – Helps draw out the strawberries’ natural sweetness

All-purpose flour – The base for fluffy, tender biscuits

Cold unsalted butter – Essential for flaky biscuit texture

Heavy cream – Used both in the biscuits and the whipped topping

Vanilla extract (optional) – Can be added to whipped cream for extra depth

Pro Tips Before You Start

Use cold butter – This creates flaky layers in the biscuit

Don’t overmix – The dough should be just combined for tenderness

Prep strawberries early – Letting them macerate brings out more flavor

Bake biscuits just until golden – Avoid overbaking

Serve fresh – Assemble right before serving for the best texture

How to Make Strawberry Shortcake

Step 1 – Macerate the Strawberries
Hull and quarter the strawberries.

Place them in a bowl with ¼ cup of sugar and lemon juice.

Stir to combine and let sit at room temperature for at least 30 minutes to soften and release juices.

Step 2 – Make the Biscuits
Preheat oven to 400°F (200°C).

Line a baking sheet with parchment.

In a large bowl, mix the lemon zest with ¼ cup sugar using your fingers until fragrant.

Add flour, baking powder, and salt. Stir to combine.

Cut cold butter into small cubes and rub it into the flour mixture with your hands until it resembles coarse crumbs.

Add cold heavy cream and gently mix until a sticky dough forms. Don’t overwork.

Using a spoon or ice cream scoop, divide the dough into 8 mounds and place them on the baking sheet, spacing them 2 inches apart.

Sprinkle with the remaining 1 teaspoon sugar.

Bake for 15–20 minutes or until lightly golden.

Let cool slightly on the tray.

Step 3 – Whip the Cream
In a chilled mixing bowl, beat cold heavy cream with 2 tablespoons of sugar until soft peaks form.

Avoid overbeating.

Step 4 – Assemble the Shortcakes
Slice each biscuit in half horizontally.

Spoon strawberries (with juice) onto the bottom half, top with whipped cream, then close with the biscuit top.

Serve immediately.

What to Serve It With

Strawberry shortcake is perfect on its own, but you can also pair it with:

A cup of Earl Grey or iced tea

A scoop of vanilla bean or strawberry ice cream

A drizzle of melted chocolate or berry coulis

A glass of Prosecco or rosé for a summer gathering

Variations & Substitutions

Swap the fruit – Try peaches, blueberries, or mixed berries

Add vanilla or almond extract – To the cream or berries for flavor depth

Make individual trifles – Layer broken biscuits, cream, and berries in jars

Use store-bought biscuits – In a pinch, use high-quality shortcakes

Add herbs – A bit of chopped basil or mint adds a fresh twist

Storage & Leftovers

Biscuits: Store in an airtight container for up to 2 days

Macerated strawberries: Keep in the fridge for up to 1 day

Whipped cream: Best used fresh, but can hold in the fridge for a few hours

Do not assemble ahead: Biscuits will get soggy if made too early

FAQs

Can I use frozen strawberries?
You can, but fresh strawberries give the best texture.

Thaw and drain if using frozen.

Can I make the biscuits ahead of time?
Yes! Bake the biscuits a day in advance and warm slightly before serving.

Is this the same as strawberry cake?
No. This shortcake uses biscuit dough, not sponge cake.

It’s rustic and crumbly, not soft and fluffy like cake.

Can I make this gluten-free?
Yes—substitute a 1:1 gluten-free flour blend and check baking powder for gluten.

How do I keep whipped cream stable?
Use cold cream and beat to soft peaks.

You can add a teaspoon of cornstarch or gelatin if needed.

Can I add sugar to the biscuit dough?
Yes—this version includes sugar, but you can adjust to your sweetness preference.

What if I don’t have lemon?
Lemon adds brightness, but you can skip it or substitute a splash of orange juice or vinegar.

Final Thoughts

This Strawberry Shortcake is a timeless dessert that never goes out of style.

Its balance of buttery biscuit, juicy fruit, and soft whipped cream creates the perfect bite every time.

It’s easy to prepare, endlessly adaptable, and always leaves guests smiling.

Give it a try while strawberries are in season—you’ll come back to this recipe every summer.