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    Easy Strawberry Shortcake Recipe

    There’s something undeniably delightful about a classic strawberry shortcake. This strawberry shortcake recipe is made up of tender, crumbly shortcake biscuits, luscious layers of sweet strawberries, and fluffy whipped cream – YUM! They’re the perfect spring and summer dessert, never fail to impress and are super easy to make.

    strawberry shortcake recipe

    What is a Strawberry Shortcake?

    Strawberry shortcake is a classic spring/summer dessert made with layers of shortcake biscuits, fresh strawberries (you can also use other berries like blueberries, raspberries or blackberries!), and whipped cream.

    The shortcake component is a sweet, crumbly biscuit that has a wonderul buttery flavor and is soft – almost like a scone. This is the “cake” part of the dessert.

    The shortcake is filled with fresh strawberries that are macerated (which basically means they’re coated in sugar to help release their juices) and lightly sweetened, fluffy whipped cream.

    What is the Difference Between Cake and Shortcake?

    The main difference between cake and shortcake lies in their texture.

    Cakes are generally light and fluffy, (like my fluffy vanilla or lemon cake) made with a mix of flour, sugar, eggs, butter, baking powder or soda, and other flavorings or fillings. Cakes are often layered, iced, and decorated for special occasions. The texture can vary from airy and soft to dense and moist, depending on the recipe.

    strawberry shortcake biscuit

    Shortcake on the other hand refers to a specific type of cake that’s more like a biscuit or scone. It’s often crumbly, with a firmer texture, and typically less sweet than standard cake. The “short” in shortcake refers to the inclusion of a significant amount of fat, such as butter or shortening, which makes it tender and crumbly.

    How to Make Strawberry Shortcake

    This strawberry shortcake recipe is quick and easy to put together!

    Macerated Strawberries

    Begin by preparing the strawberries. Remove the tops of the strawberries and slice them in thirds, longways.

    Combine them with white sugar and stir until well combined. Set aside.

    strawberry shortcake recipe

    Shortcake Biscuits

    Preheat oven to 220 °C (425°F) conventional and line a sheet tray with parchment paper. If using a convection oven bake at 200C or 390F. Set aside.

    In a large bowl combine flour, cornstarch, baking powder, baking soda, salt and sugar. Using a whisk, mix until well combined.

    strawberry shortcake recipe

    Add in the cold, cubed butter, and using your fingers (you can use a pastry cutter too) press the butter into the flour mixture until it resembles coarse crumbs with small bits of butter scattered throughout. The dry ingredients should become a pale yellow color. This technique will help to achieve a more flaky layers for the biscuit.

    Add in the buttermilk and using fork or rubber spatula, fluff the mixture together so that you end up with a shaggy dough. It’s important not to overmix, so as soon as your mixture resembles a shaggy dough stop there.

    strawberry shortcake recipe

    Turn the biscuit dough out onto a floured surface, and using lightly floured hands, begin to bring the dough together until you form a rectangle that is ¾ of an inch high. Do not overwork or overmix the dough.

    Coat the ends of a 2 ½ inch biscuit cutter or glass in flour, and use it to cut out the biscuits. Do not twist when cutting out the biscuits, just push straight down. Bring together any scraps and cut more biscuits out. You should end up with about 7 biscuits. You can also make the biscuits by hand by simply making equal sized balls out of the dough, and then pressing them down gently just to give them a slightly flat top.

    strawberry shortcake recipe

    Place the biscuits onto the prepared tray closely together – about ½ an inch apart. Sprinkle the tops with white granulated sugar and bake for 15 minutes, or until the tops are golden brown.

    Allow to cool on the tray for 20 minutes before assembling. While the bisuits are cooling prepare the whipped cream.

    strawberry shortcake biscuits

    Whipped Cream

    In a bowl combine heavy whipping cream. sugar and vanilla. Using an electric mixer (if using a stand mixer use the whisk attachment) on a medium speed, whip until you reach medium-stiff peaks. Be careful not to overwhip.

    strawberry shortcake recipe

    Assembly

    Using a serrated knife, cut a biscuit in half. Place the bottom half down and generously cover with strawberries including the juice they are soaking in. Top with a generous amount of whipped cream and place the top half of the biscuit on top.

    Cover with more whipped cream, and finish off with more strawberries (and strawberry sauce) on top. Serve immediately (see note 5 for freezing instructions).

    strawberry shortcake recipe

    How to Store Strawberry Shortcake

    Strawberry shortcake is best served right after its assembled. If you’re making the dessert ahead of time or have leftovers, it’s best to store the components separately to maintain their texture. Keep the shortcake in a sealed container at room temperature, and store the strawberries (with their juices) and whipped cream in separate airtight containers in the refrigerator.

    Before serving, you can reheat the biscuits slightly in the microwave (5-10 seconds) to soften them up. Add strawberries and whipped cream just before serving.

    If you want to store shortcakes for a longer period, you can freeze the unbaked shortcakes. It can be frozen for several weeks to a couple of months.

    strawberry shortcake recipe

    Easy Strawberry Shortcake Recipe

    This refreshing strawberry shortcake recipe is made up of tender, crumbly shortcake biscuits, luscious layers of sweet strawberries, and fluffy whipped cream - YUM! They're the perfect spring and summer dessert, never fail to impress and are super easy to make.
    5 from 5 votes
    Print Pin Rate Watch Video
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 7 shortcakes

    IMPORTANT: For accuracy, I would recommend using the gram measurements provided as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.

    Ingredients
     

    Macerated Strawberries

    • 3 cups (600 g) strawberries - tops removed and sliced (see note 1).
    • ¼ cup (50 g) white granulated sugar

    Shortcake Biscuits

    • cups (270 g) all purpose flour
    • ¼ cup (30 g) cornstarch
    • 3 tsp baking powder
    • ¼ tsp baking soda
    • 1 tsp salt
    • 3 tbsp (38 g) white granulated sugar
    • ¾ cup (165 g) unsalted butter - cold and cubed into small 1/4 inch cubes (see note 3).
    • ¾ cup (170 g) buttermilk - cold. You can use a homemade version too.
    • Extra white sugar for sprinkling on top of the biscuits - about 1/2 tbsp.

    Whipped Cream

    • cups (360 g) heavy cream - cold
    • tbsp white granulated sugar
    • ½ tsp vanilla extract/essence - optional

    Instructions

    Macerated Strawberries

    • Remove the tops of the strawberries and slice them in thirds, longways. Combine them with the white sugar and stir until well combined. Set aside.

    Shortcake Biscuits

    • Preheat oven to 220 °C (425°F) conventional (see note 2 if using a convection oven with a fan) and line a sheet tray with parchment paper. Set aside.
    • In a large bowl combine flour, cornstarch, baking powder, baking soda, salt and sugar. Using a whisk, mix until well combined.
    • Add in the cold, cubed butter, and using your fingers press the butter into the dry ingredients until the mixture resembles coarse crumbs with small bits of butter scattered throughout. The dry ingredients should become a pale yellow color.
    • Add in the buttermilk and using a fork, fluff the mixture together so that you end up with a shaggy dough. It's important not to overmix, so as soon as your mixture resembles a shaggy dough stop there.
    • Turn the dough out onto a floured surface, and using lightly floured hands, begin to bring the dough together until you form a rectangle that is ¾ of an inch high. Do not overwork or overmix the dough.
    • Coat the ends of a 2 ½ inch cookie cutter or glass (that has a thin lip - a thick lip won't work well) in flour, and use it to cut out the biscuits. Do not twist when cutting out the biscuits, just push straight down. Bring together any excess dough and cut more biscuits out. You should end up with about 7 biscuits (see note 4 if you want to do this step by hand).
    • Place the biscuits onto the prepared tray closely together - about ½ an inch apart and sprinkle the tops with white granulated sugar. Bake for 15 minutes or until the tops are golden brown. For best results, the dough needs to be cold before baking, so if you feel the butter has softened up a bit while preparing the dough, then freeze for 10 minutes before baking.
    • Allow to cool on the tray for 20 minutes before assembling. While the bisuits are cooling prepare the whipped cream.

    Whipped Cream

    • In a bowl combine heavy cream. sugar and vanilla. Using a hand or stand mixer on a medium speed, whip until you reach medium-stiff peaks. Be careful not to overwhip.

    Assembly

    • Using a serrated knife, cut a biscuit in half. Place the bottom half down and generously cover with strawberries including the juice they are soaking in. Top with a generous amount of whipped cream and place the top half of the biscuit on top.
    • Cover with more whipped cream, and finish off with more strawberries (and strawberry sauce) on top. Serve immediately (see note 5 for storing/freezing instructions).

    Video

    YouTube video

    Notes

    Note 1. You don't want the strawberries to be too thick or too thin. I usually slice mine in three, longways. 
    Note 2. If using a convection oven with a fan, bake at 200C/390F
    Note 3. You want the butter to be be cut as small as possible so that it's easier to work into the flour. You can also grate cold butter for those who have sore fingers and may find it a bit difficult to work larger chunks of butter into the flour. 
    Note 4. You can also make the biscuits by hand by simply making equal sized balls out of the dough. Be gentle with the dough and don't overwork it. Once done, press the balls down gently just to give them a slightly flat top. 
    Note 5. These strawberry shortcakes need to be eaten shortly after they're assembled. If you won't be eating all of the biscuits on the same day, you can freeze any unbaked biscuits and then bake them the day you'll be eating them. If you have leftover baked biscuits, after half a day or so the biscuits will become a bit firmer (due to the butter solidifying), so you can reheat them slightly in the microwave (about 5 seconds), before assembling and eating. Just make sure they aren't hot when assembling otherwise the whipped cream will melt! 

    Nutrition

    Calories: 639kcal | Carbohydrates: 61g | Protein: 7g | Fat: 42g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 609mg | Potassium: 241mg | Fiber: 2g | Sugar: 22g | Vitamin A: 1488IU | Vitamin C: 39mg | Calcium: 192mg | Iron: 3mg

    Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.

    Keyword: homemade strawberry shortcake recipe, how to make strawberry shortcake, shortcake recipe for strawberry shortcake, strawberry shortcake, strawberry shortcake recipe, strawberry shortcake recipes, traditional strawberry shortcake recipe
    Tried this recipe?I love hearing from you! Tag me @cakesbymk.nz on instagram so I can see your amazing creations 🙂

     

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    4 Comments

    • Sandi

      Can you use frozen strawberries when you’re making the strawberry shortcake recipe?

      • Cakes by MK

        Hi Sandi! 🙂 Unfortunately for this recipe it is best to use fresh strawberries as frozen strawberries won’t be able to hold their shape as well as fresh strawberries. Alternatively, you could make a strawberry jam using frozen strawberries instead – it’ll still taste great but you just won’t get that extra texture from the fresh strawberries 🙂
        You can use my raspberry jam recipe and substitute the raspberries with 2 cups or so of strawberries and adjust the sweetness/sourness at the end based on what you prefer 🙂
        Hope that helps and hope you enjoy the recipe!

    • Caroline

      5 stars
      Love, love your website and I enjoy baking with you!

      Thank you so much for explaining step by step instructions.
      Caroline

      • Cakes by MK

        Thank you so much Caroline! 😀 So happy to hear you’re finding the instructions helpful and enjoying the recipes – really appreciate the feedback 🙂

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    About me

    Welcome to my blog! My name is Maryam and I LOVE baking! :) I hope to provide you with the tools (i.e. simple, from-scratch, quality tested recipes), so that you can confidently bake up delicious treats to share with your family and friends!

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