Strawberry Shortcake

Classic Strawberry Shortcake is a small, layered cake featuring fluffy crumbly biscuits, a fresh strawberry filling, and homemade whipped cream. It tastes as good as it looks. Plus, it’s a lot easier to make than you think!

If you’re looking for the perfect cake to mark a celebration or impress your dinner party guests, look no further. With its perfect balance of flavors and textures and gorgeous presentation, this strawberry shortcake is a classic dessert that is loved by all. Serve it as a sweet ending to a family dinner, a refreshing dessert at a summer picnic, or a fancy treat on date night.

Why You'll Love this Strawberry Shortcake

• Triple layered cake. Shortcake is all about the layers and this strawberry version is no exception. Homemade biscuits are layered with a sweet strawberry mixture and luxurious whipped cream made from scratch topped with a drizzle of strawberry sauce. It tastes as good as it looks!
• Tender and fluffy biscuits. A shortcake is not the same as a regular cake — even though it might look the same. It’s a bit denser and more like a biscuit than a traditional cake. The homemade biscuits used in this classic strawberry shortcake recipe checks all the right boxes — soft, tender, and fluffy with a perfect crumble. Plus, they are super easy to make!
• Homemade whipped cream. It’s impossible not to love the homemade whipped cream frosting in this strawberry shortcake. Made with heavy whipping cream, powdered sugar, and vanilla extract — it’s ridiculously easy to make from scratch at home.
• Macerated strawberries. This summer dessert features juicy, ripe strawberries that brings a burst of fresh flavor to every bite.  The strawberries are macerated (mixed with sugar) to make them extra sweet and delicious. To prepare, all you need to do is add sugar to fresh strawberries and wait.
• Quick and easy to make. This classic strawberry cake is surprisingly easy to make with just a few simple steps. You can whip up the biscuits in under 15 minutes and slice and macerate the strawberries while they bake. Plus, you can make the components ahead of time for even quicker assembly.

Ingredient Notes

To make this delicious Strawberry Shortcake, you will need the following ingredients (full measurements in recipe card below):

• flour - all-purpose flour is perfect for making biscuits as it results in a light and fluffy texture. You can substitute it with gluten-free flour if needed.
• sugar - we use white granulated sugar for the sweetness in this recipe. You can substitute with coconut sugar or brown sugar as well. 
• baking powder + baking soda - these leavening agents help the biscuits rise and become light and fluffy. 
• salt
• unsalted butter - it is very important to use cold butter when it comes to making flaky biscuits. And shredding the butter makes it easier to incorporate into the dough. 
• buttermilk - buttermilk adds tanginess and tenderness to the biscuits. You can substitute it with regular milk or a non-dairy alternative. 
• vanilla - this adds a subtle vanilla flavor to the biscuits. You can use other extracts like almond or lemon for a different flavor.
• heavy cream - we brush some heavy cream onto the biscuits before baking to help it develop a golden crust. We also use cream to make homemade whipped cream. 
• coarse sugar -  this is optional for sprinkling on top of the biscuits to add extra sweetness and a crunchy texture.
• strawberries - fresh, ripe strawberries are the star of this dessert. Look for bright red berries that are firm and plump.
• whipped cream - we make homemade whipped cream using heavy cream, confectioners’ sugar, and vanilla. You can also use store-bought whipped cream — whatever is more convenient!

Baking Tools and Equipment

You will also need the following tools and equipment:

• measuring cups and spoons
• food processor (if using)
• mixing bowls
• box grater (if using)
• rolling pin
• 3-inch round cookie cutter
• large baking sheet
• parchment paper

How to Make the Best Strawberry Shortcake

First, make the shortcakes.

1. Make the dough. In a food processor, add flour, sugar, baking powder, salt, and baking soda, then pulse multiple times to combine well. Remove the blade and add the grating or shredding attachment to the food processor, then shred the butter into the bowl. Remove the grating attachment and replace with the blade, then pulse again a few times to mix butter shreds into the dry ingredients. Transfer to a large mixing bowl.
   • Alternatively, in a large mixing bowl, add flour, sugar, baking powder, salt, and baking soda. Whisk to combine. Then, use a box grater to shred the butter, then toss it into the dry ingredients to combine.

2. Add wet ingredients. Place the buttermilk into a liquid measuring cup or small mixing bowl. Stir the vanilla into the buttermilk, then slowly drizzle the mixture into the mixing bowl of combined ingredients, while simultaneously tossing with a fork to combine.
3. Form dough. After all the buttermilk has been added, use your hands to knead the dough a few times inside the bowl until a shaggy, but-holding-together dough forms.

4. Roll and pat dough. Turn the dough out onto a floured work surface and roll and pat into a long rectangle, about 1-inch thick. Fold the dough into thirds, then roll and pat out again to be about 1-inch thick.

5. Cut out shortcakes. Cut the shortcakes out using a 3-inch round cookie cutter and transfer the shortcakes onto a large baking sheet lined with parchment paper. Repeat with any leftover scraps to make more shortcakes (repeating from step 7). Place the baking sheet into the fridge for 30 minutes.

6. Bake. Remove the shortcakes from the fridge. Brush the tops with heavy cream and sprinkle with coarse sugar. Place into the oven and bake in a 400F preheated oven for about 20-22 minutes, or until the tops begin to turn golden and the bottoms look golden brown.

Next, prepare the strawberries and cream filling.

1. Prepare strawberry filling. In a large mixing bowl, add strawberries and sugar, and toss well to coat. Allow the strawberries to macerate in the fridge for 30 minutes.

2. Prepare whipped cream layer. In another large mixing bowl, prepare the whipped cream by adding the heavy cream, confectioners sugar, and vanilla. Beat with a whisk or electric hand mixer until medium-peaks are achieved. Keep cold in the refrigerator until ready to serve.

Finally, assemble the strawberry shortcakes.

While the shortcakes are still warm, split them apart at their centres, or alternatively use a knife to cut them in half.

Layer in the strawberries and whipped cream. You can scoop up some of the sauce that forms at the bottom of the bowl of macerated strawberries and pour on top. Serve immediately.

How to Serve

We love serving Strawberry Shortcake in the classic way — like a biscuit sandwich layered with strawberries and whipped cream, and topped with a dollop of whipped cream and a fresh strawberry on top. But there are other ways to serve these layers!

Here are some creative ways to serve strawberry shortcake:

• On skewers. Cut the biscuits into bite-sized pieces and thread them onto skewers with the macerated strawberries or use fresh strawberries. Serve with a side of whipped cream for dipping.
• As an ice cream sandwich. Cut the biscuit in half and place a scoop of vanilla ice cream on top. Add the macerated strawberries and whipped cream on top of and finish with the top half of the biscuit. This is just like the classic style just with a scoop of ice cream added.
• In a trifle. Cut the biscuits into bite-sized pieces and layer them in a trifle dish with the macerated strawberries and whipped cream. Repeat the layers until you have used all the ingredients. Finish with a dollop of whipped cream and a fresh strawberries on top.

We also like to pair this strawberry cake with an ice cold drink in the summer months. Some of our favorites are:

• Strawberry Lemonade
• Peach Iced Tea
• Iced Latte
• Homemade Lemonade
• Cold Brew Coffee
• Blackberry Milkshake

Storing and Freezing Instructions

Make Ahead

You can make the different parts of the strawberry shortcake in advance and store separately in airtight containers. The strawberry shortcake will last for one day in an airtight container in the fridge, and the whipped cream and cake will last separately in the fridge for up to four days. The macerated strawberries are best enjoyed within one day.

Assemble just before serving to prevent the cake from getting soggy if made too far ahead of time.

How to Store

It is best to enjoy strawberry shortcake immediately or up to 4 hours after preparing it. If you have leftovers that you can to store, transfer to an airtight container and refrigerate for up to one day. Note that the longer you store it, the more the texture will change and get soggy from the strawberry juices. If you are planning to have leftovers, I recommend storing the components separately and just assembling what you will eat.

How to Freeze

You can freeze the biscuit portion of the strawberry shortcake, wrapped tightly in plastic cling wrap and then placed in an airtight container or freezer bag for up to 3 months. I do not recommend freezing the strawberry filling or whipped cream as the texture will change.

More Strawberry Recipes

• 25 Best Strawberry Recipes
• Fresh Strawberry Pie
• No Bake Strawberry Cheesecake
• Strawberry Galette
• Strawberry Sorbet
• Small Batch Strawberry Jam

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