With its tender, golden biscuits, juicy macerated strawberries, and pillows of freshly whipped cream, this Strawberry Shortcake Recipe is the kind of dessert that evokes pure sunshine and joy in every bite. I love making this at the height of strawberry season, when berries are at their sweetest and the aroma alone is almost irresistible. It’s a classic that feels just as welcome at a picnic as it does at a festive dinner table. Even better, this treat is easy enough for a casual weeknight and special enough to be the centerpiece of a celebration—let’s dive into making your new favorite Strawberry Shortcake Recipe!

Ingredients You’ll Need

Strawberry Shortcake Recipe - Recipe Image

Ingredients You’ll Need

What makes this Strawberry Shortcake Recipe so delightful is how a few simple ingredients—nothing fussy—combine into something truly magical. Each one brings its own character, whether it’s flavor, fluffiness, or one of those tiny flourishes that makes homemade desserts shine.

Strawberries: Juicy, ripe, and full of vibrant color, these are the soul of our shortcake and make every mouthful pop.
Granulated sugar: Used for both sweetening the berries and the biscuits; it coaxes out the strawberries’ juices and gives biscuits a lovely, golden finish.
Lemon juice and zest: The zest brightens up both the berries and the biscuit dough, adding a faint, citrusy sparkle you’ll notice in every bite.
All-purpose flour: A trusty pantry staple that forms the perfect light-and-tender biscuit base.
Baking powder: The lift-off artist! This ensures your biscuits bake up extra fluffy and tall.
Kosher salt: Just a pinch highlights all the flavors, keeping things balanced.
Unsalted butter: Cold and cubed, it makes those biscuits supremely flaky and tender—so don’t skimp here!
Heavy cream (for biscuits and whip): Richness galore! Cream not only creates soft, luscious biscuits but also whips up dreamy clouds of topping.

How to Make Strawberry Shortcake Recipe

Step 1: Macerate the Strawberries

Start by combining your quartered strawberries with sugar and lemon juice in a big bowl. Gently toss everything together. As the fruit sits, it’ll release those sweet juices and soften—you’re looking for jammy, syrupy goodness here. Let them hang out on the counter while you make the rest of the Strawberry Shortcake Recipe.

Step 2: Warm Up the Lemon Sugar

Set your oven to 400°F and line a baking sheet with parchment. In a large bowl, rub the lemon zest into the sugar with your fingertips. This little trick infuses the sugar with bright lemon flavor and gives the biscuits a depth that will have everyone asking for your secret!

Step 3: Mix Dry Ingredients

Add the flour, baking powder, and salt to your lemon sugar and give it a gentle fork-stir to evenly distribute everything. These dry ingredients are the foundation of the biscuit dough in our Strawberry Shortcake Recipe, so a good mix now means fluffy biscuits later.

Step 4: Cut in the Butter

Drop in those cold butter cubes and work them into the flour mixture with your fingers. You want a mix of pea-sized bits and some sandy texture—these bits of butter melt in the oven and create that irresistible flakiness that makes your Strawberry Shortcake Recipe stand out.

Step 5: Add Cream & Bring Together

Pour in the cold cream and gently stir everything together with a fork just until combined; it’ll be a sticky dough. Be careful not to overmix! Gather your dough together, and you’re ready for mounding.

Step 6: Shape and Sugar

Using a big spoon or an ice cream scoop, create eight tall biscuit mounds on your lined baking sheet, spacing them out so they have room to rise. Sprinkle the tops with the reserved sugar for a hint of sparkle and sweet crunch.

Step 7: Bake to Golden Perfection

Slide the tray into the oven and bake for 15 to 20 minutes. You’re looking for deeply golden bottoms and lightly golden tops. The irresistible smell will tell you when they’re close!

Step 8: Whip the Cream

While the biscuits bake, whip your heavy cream and sugar (stand mixer or hand mixer both work) just until you see soft, pillowy peaks. This fresh whipped cream is the crowning glory of the Strawberry Shortcake Recipe—try not to eat it all before you assemble!

Step 9: Assemble and Enjoy

Split the warm biscuits in half. Spoon those glistening strawberries and some syrup onto the bottom halves, top with a generous dollop of whipped cream, then finish with the biscuit top. Prepare for wide smiles all around.

How to Serve Strawberry Shortcake Recipe

Garnishes

For a little extra flair, I love sprinkling some extra lemon zest on top, adding a few whole or sliced strawberries, or even a tiny mint leaf for a burst of color. Powdered sugar sifted over the top adds a cloud-like finish, making each serving of the Strawberry Shortcake Recipe look like it leapt out of your favorite bakery window.

Side Dishes

This Strawberry Shortcake Recipe shines with a strong cup of coffee, an iced tea, or a sparkling lemonade. For a picnic or afternoon tea, try serving it alongside a platter of fresh fruit or a scoop of vanilla ice cream for an extra treat.

Creative Ways to Present

You can get playful by serving in jars for a rustic vibe, building individual trifles in tiny glasses, or even making mini versions for a party platter. Kids especially love build-your-own stations, letting everyone layer biscuits, berries, and cream just how they like.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, store biscuits, strawberries, and whipped cream in separate airtight containers. The biscuits are best at room temperature for a day, but after that, they can go in the fridge for up to three days. Hold off on assembling until you’re ready to serve to keep things tasting fresh.

Freezing

The biscuits freeze beautifully—wrap them tightly in plastic and stash in a freezer bag for up to a month. Let them thaw at room temperature or rewarm gently. The strawberries and whipped cream are best enjoyed fresh, but you can freeze berries on their own if needed.

Reheating

Biscuits come back to life with a quick 5-minute warm-up in a 300°F oven. Avoid microwaving, which can make them soggy. Let the strawberries and whipped cream come to room temp before assembling your Strawberry Shortcake Recipe.

FAQs

Can I make the biscuits gluten-free?

Absolutely! Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour in this Strawberry Shortcake Recipe. You may need to watch the moisture and texture, but the results are deliciously close to the classic.

What’s the best way to prep the strawberries ahead?

You can macerate the strawberries (with sugar and lemon juice) several hours ahead, even overnight. They’ll get juicier as they sit—just give them a stir before serving!

Can I use a different fruit?

Definitely! Blueberries, raspberries, or a mix of summer berries work wonderfully as a twist on the Strawberry Shortcake Recipe. Peaches are another fabulous choice once they’re in season.

Is it okay to use store-bought whipped cream?

While nothing beats the taste of homemade, a good-quality store-bought whipped cream is a fair shortcut if you’re pressed for time. Just dollop generously and enjoy!

Can I prepare the entire recipe in advance?

You can prep all the components a few hours ahead and store separately. Assemble just before serving for the best texture, since biscuits can soften if left standing with fruit and cream.

Final Thoughts

I truly hope you give this Strawberry Shortcake Recipe a try—there’s something so cheerful about homemade shortcake, fresh berries, and clouds of cream. It’s a dessert that brings people together and turns an ordinary day into a celebration. Go ahead and treat yourself (and someone you love) to a plateful of sunshine!