Strawberry Shortcake with Whipped Cream

My grandmother never measured anything for strawberry shortcake, she just knew by the way the dough felt under her hands and how the strawberries glistened in their own juices. I spent one entire summer trying to decode her technique, making batch after batch until I finally understood it was about restraint. The trick is leaving tiny pea-sized butter pieces in the dough and not overworking it. Now every June, when strawberries hit their peak at the farmers market, I recreate those same tender biscuits that practically beg to be split open and filled with something sweet.

Last summer I made these for a rooftop gathering with friends, and I wish I had captured the moment everyone took their first bite. The conversation literally stopped. Someone asked if I had ordered them from a bakery, which I took as the highest compliment. There is something about homemade strawberry shortcake that makes people slow down and savor. My friend Sarah, who claims she does not even like sweets, went back for seconds. That is when I knew this recipe was a keeper.

Ingredients

• 2 cups all-purpose flour: The foundation of tender biscuits, do not pack the flour when measuring
• 1/4 cup granulated sugar: Just enough to sweeten the biscuits without making them taste like cookies
• 1 tablespoon baking powder: This is what gives the biscuits their impressive rise and flaky layers
• 1/2 teaspoon salt: Enhances all the flavors and balances the sweetness
• 1/2 cup cold unsalted butter: Keep this ice cold and cube it before mixing, those butter pockets create flakiness
• 2/3 cup whole milk: Whole milk creates the most tender crumb, but you can use buttermilk for extra tang
• 1 teaspoon pure vanilla extract: Always use pure extract, the artificial stuff cannot compete with the real deal
• 1 lb fresh strawberries: Look for berries that are deep red and smell fragrant, they should yield slightly to gentle pressure
• 1/4 cup granulated sugar for berries: Draws out those incredible natural juices and creates a light syrup
• 1 teaspoon fresh lemon juice: Brightens the strawberry flavor and prevents the fruit from tasting too sweet
• 1 cup heavy whipping cream: Must be ice cold to whip properly, chill your bowl too for best results
• 2 tablespoons powdered sugar: Sweetens and stabilizes the whipped cream without making it grainy
• 1 teaspoon pure vanilla extract: Aromatic vanilla pairs perfectly with both cream and strawberries

Instructions

Preheat your oven and prepare the baking sheet:

Get your oven to 425°F and line a baking sheet with parchment paper so nothing sticks.

Whisk the dry ingredients together:

In a large bowl, combine flour, sugar, baking powder, and salt until everything is evenly distributed.

Cut in the cold butter:

Work the cubed butter into the flour mixture using a pastry cutter or your fingertips until you see coarse crumbs with some pea-sized butter pieces remaining.

Add the liquid ingredients:

Pour in the milk and vanilla extract, stirring gently until just combined. The dough should look shaggy and that is completely normal.

Shape the dough:

Turn the dough onto a floured surface and pat it into a 1-inch thick rectangle. Handle it as little as possible for the most tender result.

Cut out the biscuits:

Use a 2.5-inch biscuit cutter to cut 6 rounds. Place them on your prepared baking sheet, leaving space for rising.

Bake until golden:

Bake for 15 to 18 minutes until the tops are golden brown. Let them cool slightly while you prepare the filling.

Prepare the strawberries:

Combine sliced strawberries, sugar, and lemon juice in a bowl. Let them sit for at least 15 minutes until they release their juices.

Whip the cream:

Beat the cold heavy cream with powdered sugar and vanilla until soft peaks form. Do not overbeat or it will turn to butter.

Assemble your shortcakes:

Split the biscuits in half, spoon strawberries and their juices on the bottom halves, top with whipped cream, and crown with the biscuit tops.

Save

This recipe has become my go-to for summer gatherings because it never fails to impress. There is something so satisfying about serving a dessert that looks elegant but comes together in under an hour. My niece now requests it for every family birthday, even in winter when we have to use frozen berries. It has become more than just dessert, it is the centerpiece of our summer traditions.

Making It Ahead

You can bake the biscuits up to a day ahead and store them in an airtight container at room temperature. The whipped cream is best made fresh, but you can prep the strawberries a few hours in advance. I actually think the strawberries taste better after macerating for a few hours. Just give everything a quick assembly right before serving for the best texture.

Getting The Perfect Whip

The secret to perfectly whipped cream is starting with everything ice cold. I put my mixing bowl and whisk in the freezer for 10 minutes before I begin. Whip on medium speed until you see soft peaks that droop slightly when you lift the whisk. Do not be tempted to keep going for stiff peaks, soft whipped cream is more luxurious and easier to layer. If you accidentally overwhip, fold in a splash of fresh cream to bring it back.

Serving Suggestions

These shortcakes are incredible on their own, but a few simple additions can take them over the top. A light dusting of powdered sugar right before serving adds a professional touch. Sometimes I add a few fresh mint leaves for color and a refreshing contrast. You could also drizzle a little balsamic glaze over the strawberries for a sophisticated twist.

• Try adding a tablespoon of orange zest to the strawberries for a citrusy brightness
• A splash of amaretto or Grand Marnier in the whipped cream makes it feel extra special
• For a crunchy garnish, sprinkle some crushed graham crackers over the top layer

Save

There is nothing quite like standing in the kitchen with strawberry-stained hands, knowing you are about to serve something that will make people close their eyes and smile. That is the magic of strawberry shortcake.

Recipe FAQs

→ Can I make the biscuits ahead of time?

Yes, bake the biscuits up to 1 day in advance. Store in an airtight container at room temperature. Refresh in a 350°F oven for 5 minutes before assembling.

→ How do I prevent my biscuits from becoming tough?

Handle the dough as little as possible and avoid overmixing when adding the liquid ingredients. The key is working quickly to keep the butter cold, which creates flaky layers.

→ Can I use frozen strawberries?

Fresh strawberries work best as they release the right amount of liquid. If using frozen, thaw completely and drain excess liquid before macerating with sugar.

→ What's the best way to slice the biscuits?

Use a serrated knife to gently saw through the cooled biscuits horizontally. This creates two even layers without crushing the tender crumb.

→ Can I make individual portions?

Absolutely. Use smaller biscuit cutters to create individual shortcakes. Adjust baking time to 12-15 minutes for smaller portions.

→ How long should I let the strawberries sit?

Let the strawberries macerate for at least 15 minutes, but up to 1 hour for maximum juice. The sugar draws out moisture creating a natural syrup.