There’s something about summer that smells like sweet berries and butter and feels like a porch swing afternoon. That’s exactly what hits when you learn how to make strawberry shortcake from scratchfluffy biscuits, juicy macerated berries, and a cloud of whipped cream. It’s all over TikTok right now because people are craving real dessert, the kind that tastes like memory.
This classic dessert is simpler than you think. You’re working with just three layers: tender homemade biscuits, fresh strawberries tossed with a little sugar, and softly whipped cream. It’s like the dessert your grandma made on Sunday, but you can have it ready in under thirty minutes. Full details in the blog.
I’ve been making this since I started experimenting in my kitchen back in 2019, long before the air fryer took over my counter. My kids ask for it every June, and I’ve tested about a dozen variations to get the biscuit just rightnot too sweet, not too dense. I finally nailed it. You’re going to love the little secret that makes them so tender.
How to Make Strawberry Shortcake Easy Perfect Recipe
Ingredients
Method
- Prepare the Fresh Strawberry Topping first and let it thicken, either at room temperature or chilled.
- In a large bowl, combine flour, sugar, kosher salt, and baking powder, then whisk together.
- Cut the cold butter into small cubes and add it to the dry ingredients.
- Use a pastry cutter to work the butter into the flour until the mixture looks crumbly with pea-sized butter pieces.
- Whisk the egg into the cold buttermilk in a separate container.
- Pour the buttermilk and egg mix into the flour mixture and stir gently with a spatula to form a rough dough.
- Flour your hands and knead the dough a few times in the bowl to bring it together; add a tablespoon of cold buttermilk or ice water if it feels too dry.
- Turn the dough onto a floured surface or pastry cloth and roll it gently into a 9×13 inch rectangle.
- Fold the dough in half, then into quarters, then once more, pressing down to smooth the top.
- Roll the dough again into a rectangle about 1 1/4 inches thick.
- Flour a 2 1/2-inch biscuit cutter and press straight down to cut out biscuits; do not twist.
- Gather the scraps, re-roll and cut more biscuits.
- Arrange the biscuits tightly in a buttered cast iron skillet or a greased 9×9 inch baking pan, close but not overlapping.
- If possible, freeze the pan with biscuits for 20 minutes to ensure flaky layers, while preheating the oven to 425°F.
- Brush the tops of biscuits with buttermilk or heavy cream and sprinkle generously with sugar.
- Bake for 18-22 minutes until tops are golden brown and edges firm; check centers and bake longer if needed.
- Meanwhile, whip the heavy cream with powdered sugar and vanilla on high speed for 2-5 minutes until stiff peaks form.
- Once the shortcakes are warm, split each in half and layer with strawberry topping and whipped cream.
- Place the biscuit top back on and finish with more strawberries and whipped cream before serving.
Notes
- To simplify, you can replace the Fresh Strawberry Topping with sliced strawberries macerated with about 1/2 cup sugar for 20 minutes. You can prepare and freeze unbaked shortcakes for up to 2 months, baking straight from frozen at 450°F for 5 minutes then 400°F for 15 minutes. For best whipped cream, use heavy cream with the highest fat content available.
Why You’ll Love How to Make Strawberry Shortcake
This is the dessert that never goes out of style. You’re getting thick, buttery biscuits with golden flaky layers that split apart like magic, juicy strawberries sweetened just enough to let their flavor shine, and a mountain of homemade whipped cream that melts right into every bite. It’s cozy, it’s nostalgic, and it tastes exactly like the kind of shortcake your grandma used to make on Sunday afternoons.
Forget those weird yellow sponge cakes from the grocery store. This is the real dealand it’s easier than you think. The secret is keeping everything cold and working the dough just enough to create tender layers without overworking it. You’ll have this assembled and ready to serve in about an hour, and most of that is hands-off time while things chill or bake.
- Fluffy biscuit-style shortcakes with real butter and buttermilk tang
- Fresh strawberry topping that thickens into a sweet, juicy sauce
- Homemade whipped cream that tastes a million times better than the spray can
- Perfect for summer gatherings or a simple weeknight treat when berries are in season
Key Ingredients & Tools You’ll Need
Let’s talk about what makes this shortcake so good. The biscuit base uses cold butter cut into the flour to create those flaky layersjust like making biscuits from scratch. You’ll need a pastry cutter to work the butter in without melting it with your hands. If you don’t have one, two forks work in a pinch, but the pastry cutter makes it so much faster.
Buttermilk is your secret weapon here. It reacts with the baking powder to give you a tender, fluffy rise, and adds a subtle tang that balances the sweetness. If you don’t have buttermilk on hand, you can make a quick substitute by adding a teaspoon of vinegar or lemon juice to cream or whole milk and letting it sit for five minutes.
For the whipped cream, you want real heavy cream with the highest fat content you can findusually labeled as heavy whipping cream or ultra pasteurized. The higher the fat, the thicker and more stable your whipped cream will be. And trust me, fresh whipped cream is worth every second of effort.
| Ingredient | Why It Matters | Easy Swap |
|---|---|---|
| Cold butter | Creates flaky layers | No good substitutekeep it cold! |
| Buttermilk | Tender crumb + tang | Milk + vinegar (see notes) |
| Heavy cream | Thick, stable whipped cream | Use highest fat content available |
| Fresh strawberries | Sweet, juicy topping | Macerate with sugar if skipping the topping recipe |
Step-by-Step Instructions
Start with the strawberry topping first so it has time to thicken while you work on the biscuits. Once that’s set aside, you’ll mix your dry ingredientsflour, sugar, salt, and baking powderthen cut in cold butter until the mixture looks crumbly with pea-sized bits of butter throughout. This is what creates those beautiful flaky layers.
Whisk your egg into cold buttermilk, then pour it into the flour mixture. Stir gently with a rubber spatula until a shaggy dough forms. Don’t worry if it looks messythat’s exactly what you want. Knead it a few times right in the bowl to bring it together, adding a tablespoon of cold buttermilk or ice water if it’s too dry.
Turn the dough out onto a floured surface and roll it into a rectangle. Here’s where the magic happens: fold the dough in half, then in quarters, then again. This creates layers. Pat it out gently until it’s about 1 and 1/4 inches thick, then use a biscuit cutter to cut straight downno twisting, or you’ll seal the edges and keep them from rising.
Pro Tip: Freeze the whole pan of unbaked shortcakes for 20 minutes before baking. Cold dough hitting a hot oven is the secret to sky-high flaky biscuits. While they chill, preheat your oven to 425 degrees for at least 20 minutes.
Brush the tops with buttermilk or cream, sprinkle with coarse sugar for crunch, and bake for 18 to 22 minutes until deep golden brown. While they bake, whip your cream with powdered sugar and vanilla until it holds soft peaks. Then split the warm biscuits, layer with strawberries and cream, and serve immediately.
| Step | Time | What to Watch For |
|---|---|---|
| Prep strawberry topping | 5 min | Let it sit to thicken |
| Make biscuit dough | 10 min | Keep butter cold, don’t overmix |
| Freeze shaped biscuits | 20 min | Optional but highly recommended |
| Bake at 425°F | 18–22 min | Deep golden tops, firm edges |
| Whip cream | 3–5 min | Soft peaks that hold their shape |
Pro Tips & Helpful Variations
If your biscuits spread instead of rising tall, it usually means the butter got too warm or the dough was overworked. Keep everything as cold as possible and handle the dough gently. Placing the biscuits close together in the paneither touching or about half an inch apartalso helps them rise upward instead of spreading out.
Make-Ahead Shortcut: You can shape the unbaked biscuits, freeze them in a sealed bag for up to two months, and bake them straight from frozen. Just increase the oven temp to 450 for the first five minutes, then lower to 400 and bake another 15 minutes.
If you want to simplify, skip the full strawberry topping recipe and just toss sliced strawberries with sugar. Use about 6 to 8 cups of berries and half a cup of sugar, then let them sit for 20 minutes to release their juices. It’s not quite as thick, but it still tastes amazing.
Serving, Storage & Reheating
Serve these warm if you canthere’s nothing better than splitting a hot biscuit and watching the butter and cream melt into it. If you have leftovers, store the biscuits separately from the toppings. Keep biscuits in an airtight container at room temperature for up to two days, and refrigerate the strawberries and whipped cream separately.
To reheat, warm the biscuits in a 350-degree oven for about 5 minutes, or pop them in the microwave for 15 to 20 seconds. The whipped cream will deflate a bit in the fridge, but you can re-whip it for 30 seconds to bring back the fluff.
| Item | Storage Method | How Long |
|---|---|---|
| Baked biscuits | Airtight container, room temp | Up to 2 days |
| Strawberry topping | Covered, refrigerated | Up to 3 days |
| Whipped cream | Covered, refrigerated | Up to 2 days (re-whip before serving) |
| Unbaked biscuits | Sealed bag, frozen | Up to 2 months |
Note: Assembled shortcakes don’t store wellthe biscuits get soggy. Always assemble just before serving for the best texture and flavor.
Expert Insight: The Secret to Perfect Strawberry Shortcake
According to pastry chef and food scientist Stella Parks, the key to learning how to make strawberry shortcake lies in the biscuit texture: “A true shortcake should be tender and crumbly, not cake-like. Cold butter and minimal mixing create those flaky layers that soak up the berry juices beautifully.” Serious Eats: The Food Lab. The contrast between buttery biscuit, sweet macerated berries, and whipped cream is what makes this classic dessert so irresistible.
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My Strawberry Shortcake Story
The first time I tried to make strawberry shortcake, my daughter peeked over my shoulder and said, “Mom, are you sure about this?” But learning how to make strawberry shortcake this way changed everythingthe biscuits come out perfectly golden and tender. Now it’s our go-to summer dessert, and she asks for it every weekend.
FAQs (How to make Strawberry Shortcake)
Can I use frozen strawberries instead of fresh?
Yes, but thaw them completely first and drain excess liquid. Fresh strawberries give better texture and appearance. If using frozen, add an extra tablespoon of sugar to compensate for the softer texture.
What type of cream works best for whipped topping?
Heavy whipping cream with at least 35% fat content whips best and holds its shape longest. Make sure both the cream and bowl are well-chilled before whipping. Don’t overbeat or you’ll end up with butter instead of fluffy cream.
How do I prevent my biscuits from becoming soggy?
Assemble this dessert just before serving to keep biscuits crisp. Pat strawberries dry after macerating and drain any excess juice. You can also lightly toast the biscuit halves for extra protection against moisture.
How long should I let strawberries macerate?
Let sliced strawberries sit with sugar for 15-30 minutes at room temperature. This creates natural syrup while keeping berries firm. Longer than an hour makes them too soft and releases too much liquid.
Can I make components ahead of time?
Biscuits can be baked and stored covered for up to 2 days. Whipped cream stays fresh refrigerated for 24 hours. Macerate strawberries no more than 2 hours before serving to maintain the best texture and flavor.
Conclusion
Now you know how to make strawberry shortcake the real waywith fluffy biscuits, juicy berries, and fresh cream in about an hour. You’ll love how the warm biscuit splits open and soaks up all that sweet strawberry juice. It smells like summer and tastes like the kind of dessert that brings people back to the table for seconds. This one’s a keeper.
Try adding a splash of vanilla to your berries, or fold a little lemon zest into the whipped cream for brightness. Leftover biscuits are amazing with butter and jam the next morninga trick I learned from my own kitchen experiments. If you’re making this for a crowd, double the batch and freeze half the unbaked biscuits for next time.
I’d love to see your version! Snap a photo and tag me, or tell me in the comments if this reminds you of anyone’s kitchen from your childhood. Share this recipe with someone who deserves a little homemade sweetness. And bookmark itJune will be here before you know it, and those fresh berries won’t wait forever.
