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A delightful slice of Strawberry Shortcake features layers of fluffy cake, fresh strawberries, and whipped cream, garnished with a whole strawberry on top.

Classic Fluffy Strawberry Shortcake

A delightful summer dessert featuring tender, buttery shortcake biscuits, sweet macerated strawberries, and freshly whipped cream. This recipe delivers a perfect balance of textures and flavors for a truly satisfying treat.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 6 shortcakes
Course: Dessert
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Macerated Strawberries
  • 2 lbs Fresh strawberries hulled and sliced
  • 1/4 cup Granulated sugar adjust to taste
  • 1 tsp Fresh lemon juice optional, brightens flavor
For the Shortcake Biscuits
  • 2 cups All-purpose flour
  • 1/4 cup Granulated sugar
  • 1 tbsp Baking powder
  • 1/2 tsp Salt
  • 1/2 cup Unsalted butter 1 stick, very cold, cut into small cubes
  • 3/4 cup Heavy cream plus extra for brushing, very cold
  • 1 tbsp Turbinado sugar for topping
For the Whipped Cream
  • 1 1/2 cups Heavy cream very cold
  • 3 tbsp Powdered sugar or to taste
  • 1 tsp Vanilla extract

Equipment

  • Large mixing bowls
  • Pastry blender or fork
  • Rolling Pin
  • 2.5-inch Round Biscuit Cutter
  • Baking Sheet
  • Parchment Paper
  • Electric Mixer (stand or hand)
  • Cutting Board
  • Sharp Knife
  • Serrated Knife

Method
 

Prepare the Macerated Strawberries
  1. In a medium bowl, combine the sliced strawberries with 1/4 cup granulated sugar and the optional lemon juice. Gently toss to combine.
  2. Let the strawberries sit at room temperature for at least 30 minutes, or refrigerate for up to 2 hours, stirring occasionally. This allows the sugar to draw out the juices, creating a delicious syrup.
Prepare the Shortcake Biscuits
  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the flour, 1/4 cup granulated sugar, baking powder, and salt.
  3. Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces of butter remaining.
  4. Pour in the 3/4 cup cold heavy cream. Stir with a fork until just combined and a shaggy dough forms. Do not overmix.
  5. Lightly flour a clean surface. Turn the dough out onto the floured surface and gently pat it into a rectangle about 3/4 to 1 inch thick.
  6. Fold the dough in half, then pat it out again to about 3/4 to 1 inch thick. Repeat this folding and patting process 2-3 more times (this creates layers and flakiness).
  7. Using a 2.5-inch round biscuit cutter, cut out 6-8 biscuits. Press straight down without twisting the cutter to ensure even rising. Gather any scraps, gently re-pat, and cut out additional biscuits if possible.
  8. Place the biscuits on the prepared baking sheet, leaving about 1 inch between them.
  9. Brush the tops of the biscuits with a little extra heavy cream and sprinkle with turbinado sugar.
  10. Bake for 12-15 minutes, or until golden brown on top and cooked through. Remove from the oven and transfer to a wire rack to cool slightly.
Prepare the Whipped Cream
  1. In a large, chilled mixing bowl (or the bowl of a stand mixer), combine the very cold heavy cream, powdered sugar, and vanilla extract.
  2. Using an electric mixer, beat on medium-high speed until soft to medium peaks form. Be careful not to overbeat, or it will turn to butter.
Assemble the Strawberry Shortcakes
  1. Once the biscuits are warm or cooled, carefully slice each biscuit in half horizontally with a serrated knife.
  2. Place the bottom half of a biscuit on a serving plate. Spoon a generous amount of macerated strawberries and their juices over the biscuit.
  3. Top with a dollop of freshly whipped cream.
  4. Place the top half of the biscuit over the cream.
  5. Add another spoonful of strawberries and a final dollop of whipped cream on top. Serve immediately.

Notes

For best results, ensure all dairy ingredients (butter, heavy cream) are very cold for both the shortcakes and whipped cream. This helps create a tender, flaky biscuit and stable whipped cream. If you don't have a biscuit cutter, you can cut the dough into squares using a knife. Shortcakes are best served fresh. Leftover components can be stored separately: biscuits at room temperature in an airtight container for up to 2 days, macerated strawberries in the refrigerator for up to 2 days, and whipped cream in the refrigerator for up to 1 day.