Go Back

Strawberry Shortcake

Strawberry shortcake with flaky, golden biscuits layered with macerated strawberries and whipped cream. Bake-tender crumb, ruby berry syrup, and a soft whipped-cream finish in one classic dessert.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 15 minutes
macerate 30 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2 cup all-purpose flour
  • 0.25 cup sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
Biscuit dough
  • 0.5 cup cold butter, cubed Keep cold for flakier biscuits.
  • 0.67 cup heavy cream
Fruit and cream layers
  • 1 lb fresh strawberries, sliced
  • 3 tbsp sugar (for berries)
  • 1 cup heavy whipping cream, whipped

Equipment

  • 1 sheet pan

Method
 

Macerate strawberries
  1. Toss strawberries with 3 tbsp sugar for berries in a bowl, then let sit for 30 minutes so they release juices and turn glossy.
Bake the biscuits
  1. Preheat oven to 425F with a sheet pan inside so the bottoms start baking right away.
  2. Mix all-purpose flour, sugar, baking powder, and salt until evenly combined, then cut in cold butter until the mixture looks crumbly.
  3. Stir in heavy cream just until the dough comes together without overmixing; small lumps are fine, and the surface should look shaggy.
  4. Drop biscuits onto the hot sheet pan and bake 12-15 minutes at 425F, until tops are golden and set with visible flaky edges.
Assemble
  1. Split the baked biscuits, then spoon macerated strawberries (with their syrup) over the bottom halves.
  2. Add whipped heavy whipping cream to the strawberry layer, then place the biscuit tops on and serve.

Notes

Pro tip: keep the butter cold and handle the dough gently—overworking reduces flake. Store assembled shortcake in the refrigerator up to 1 day, but keep biscuits and strawberry syrup separate for best texture; refrigerate the macerated strawberries up to 2 days. Freezing is not recommended for assembled shortcake, but baked biscuits can be frozen up to 2 months and thawed, then layered with fresh berries and whipped cream. For a lighter option, use half-and-half in place of heavy cream for the biscuits (creamier flavor will be slightly reduced).