This recipe uses a fresh strawberry topping, cold butter, and cold buttermilk for flaky shortcakes. It is easy to follow and gives great results. For tips on making a smooth strawberry sauce, see the strawberry puree guide.
Why make this recipe
This strawberry shortcake recipe is simple, fresh, and made with easy ingredients. It gives you warm, flaky shortcakes, sweet fresh strawberries, and light whipped cream. It works for family meals, weekend treats, or a quick party dessert.
How to make Strawberry Shortcake Recipe
Follow the Directions below step by step. Keep ingredients cold for flaky layers. Freeze the shaped dough for 20 minutes if you can. Bake at high heat so the shortcakes rise and stay tender. Split warm shortcakes and layer them with the strawberry topping and whipped cream.
Ingredients :
1 batch of Fresh Strawberry Topping*, 3 cups all purpose flour (spooned and leveled), 1/3 cup granulated sugar, 1 teaspoon kosher salt, 2 tablespoons baking powder, 3/4 cup butter (COLD (1 & 1/2 sticks)), 1 large egg (cold), 3/4 cup buttermilk** (COLD), 1-2 tablespoons buttermilk (cold OR ice water), 2 cups heavy cream***, 1/3 cup powdered sugar, 1 teaspoon vanilla
Directions :
Start by making the Fresh Strawberry Topping.* Cover and set aside to thicken. You can serve it room temperature or chill it in the fridge., Make the shortcake. In a large bowl, add 3 cups flour, 1/3 cup granulated sugar, 1 teaspoon kosher salt, and 2 tablespoons baking powder. Whisk it together., Use a knife to chop 3/4 cup COLD butter into small chunks., Add the butter to the flour mixture and use a pastry cutter to cut the butter into the flour. See photos. You want to end up with a crumbly mixture and pieces of butter about the size of a pea., In a small bowl or glass measuring cup, add 3/4 cup COLD buttermilk**. Whisk the large egg into the buttermilk., Add the buttermilk/egg mixture to the flour and use a rubber spatula to stir it together and create a shaggy dough. It’s ok if all the flour is not incorporated., Cover your hands with flour and knead the dough a few times right there in the bowl, smashing in any loose flour with your hands. If it is too dry to come together, add 1 tablespoon cold buttermilk or 1 tablespoon ice water to get it to come together., Turn the dough out onto a floured surface (I love my pastry cloth). Use a rolling pin to roll the dough into a rectangle about 9×13 inches, it doesn’t have to be exact. Fold the dough in half, then in quarters, then again. Pat the dough out with your hands to make a smooth top, and use the rolling pin if necessary to roll it gently into a rectangle about 1 and 1/4 inch thick., Dip a 2 and 1/2 inch biscuit cutter into flour and use it to cut the dough. Do not twist the biscuit cutter, it inhibits rising in the oven. Just push straight down., Re-roll the scraps and repeat., Place the shortcake in a buttered cast iron skillet or greased 9×9 inch square baking pan. I prefer to make them in a pan that has sides; this helps the shortcakes rise upward instead of falling on their sides in the oven. You want to place the shortcakes snuggly together, either touching or about 1/2 inch apart. They will help each other rise., If you have time, I highly recommend freezing the whole pan of prepared shortcake for about 20 minutes. Cold dough going into a hot oven is how you get perfect flaky layers. While you freeze the dough, preheat the oven to 425 for at least 20 minutes., Just before putting them in the oven, brush the top of each shortcake with buttermilk or heavy cream. This will help them brown. Sprinkle generously with sugar (I like chunky raw sugar for a nice crunch)., Bake at 425 degrees F for about 18-22 minutes. You will know they are done when the tops are a deep golden brown, the edges of the biscuits have firmed to the touch, and the bottoms are starting to brown. If you still can’t tell, gently split one of the shortcakes and lift it up to see the center. If it is at all gooey, put it back in the oven. If they are not done but the tops are getting too brown, top with foil for the last few minutes of baking., Meanwhile, make the whipped cream. In a large bowl or stand mixer, add 2 cups of cream, 1/3 cup powdered sugar, and 1 teaspoon vanilla. Beat on high speed for 2-5 minutes, depending on the power of your mixer. You will know it is ready when the cream has thickened, you can see peaks forming, and when you lift the beaters out they hold their shape in a nice curl. Keep refrigerated if you are not ready to serve right away., Assemble the shortcakes while they are still warm: split a shortcake in half, top with strawberries and whipped cream, top with the other half, then top with more strawberries and whipped cream., Make ahead: You can make and freeze the unbaked shortcakes once they are shaped. Seal well and freeze for up to 2 months. Bake straight from frozen: bake at 450 for about 5 minutes, then lower the temperature to 400 and bake for another 15 minutes.
How to serve Strawberry Shortcake Recipe
Split the shortcakes while warm. Spoon the strawberry topping on the bottom half. Add a generous scoop of whipped cream. Place the top half and add more strawberries and cream. Serve on small plates with a fork. For a breakfast twist, try pairing fruit and biscuits with other morning recipes like the apple breakfast ideas.
How to store Strawberry Shortcake Recipe
Store leftover shortcakes without filling in an airtight container for 2 days at room temperature. Keep whipped cream in the fridge up to 24 hours. Store strawberry topping in the fridge for 3-4 days. To freeze unbaked shortcakes, wrap well and freeze up to 2 months. Bake from frozen as directed.
Tips to make Strawberry Shortcake Recipe
- Keep the butter and buttermilk very cold. Cold fat makes layers.
- Do not twist the cutter when cutting biscuits. Push straight down.
- Freeze the shaped dough for 20 minutes before baking.
- Brush with buttermilk or cream and sprinkle sugar for a nice crust.
- If tops brown too fast, tent with foil for the last minutes.
Variation
- Use heavy cream whipped with a little lemon zest for a bright flavor.
- Add a spoon of jam to the strawberry topping for extra sweetness.
- Make shortcakes smaller or larger by changing the cutter size.
FAQs
Q: Can I use frozen strawberries?
A: Yes. Thaw and drain extra liquid or cook briefly to reduce runniness.
Q: Can I make this dairy-free?
A: You can try cold vegan butter and a dairy-free milk mixed with vinegar, but texture may change.
Q: How do I know shortcakes are done?
A: Tops should be deep golden brown and edges firm. Split one to check the center if unsure.
Q: Can I whip cream by hand?
A: Yes. Use a chilled bowl and whisk until peaks form. It will take longer than a mixer.
Conclusion
This strawberry shortcake recipe makes warm, flaky shortcakes with fresh strawberries and whipped cream. For a visual and slightly different take on the dessert, see the Strawberry Shortcake Cake – Celebrating Sweets. If you want another easy version and extra tips, read the Easy Strawberry Shortcake Recipe | Swanky Recipes.
Strawberry Shortcake
Ingredients
Fresh Strawberry Topping
- 1 batch Fresh Strawberry Topping Cover and set aside to thicken.
For the Shortcakes
- 3 cups all-purpose flour (spooned and leveled)
- 1/3 cup granulated sugar
- 1 teaspoon kosher salt
- 2 tablespoons baking powder
- 3/4 cup cold butter (1 & 1/2 sticks) Keep it cold for the flaky layers.
- 1 large egg (cold)
- 3/4 cup cold buttermilk
- 1-2 tablespoons cold buttermilk or ice water For adjusting dough consistency.
For the Whipped Cream
- 2 cups heavy cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla
Instructions
Make the Fresh Strawberry Topping
- Cover and set aside to thicken. Can be served at room temperature or chilled.
Prepare the Shortcakes
- In a large bowl, add flour, sugar, salt, and baking powder. Whisk together.
- Chop cold butter into small chunks and add to the flour mixture.
- Use a pastry cutter to mix until the mixture is crumbly with pea-sized butter pieces.
- In a separate bowl, whisk the cold buttermilk and egg together.
- Add buttermilk/egg mixture to the flour mixture and stir with a spatula to create a shaggy dough.
- Knead the dough a few times in the bowl to incorporate any loose flour. Add buttermilk or ice water if too dry.
- Turn dough onto a floured surface and roll into a rectangle about 9x13 inches.
- Fold the dough in half, then quarters. Pat out to a 1 and 1/4 inch thickness.
- Cut with a floured biscuit cutter, press straight down without twisting.
- Place shortcakes in a buttered cast iron skillet or greased 9x9 baking pan.
- For best results, freeze shaped dough for 20 minutes before baking.
- Preheat oven to 425°F for at least 20 minutes.
- Brush tops with buttermilk or heavy cream and sprinkle with sugar.
- Bake for 18-22 minutes until tops are golden brown and firm.
Prepare the Whipped Cream
- In a large bowl, beat heavy cream, powdered sugar, and vanilla on high speed until stiff peaks form.
Assemble the Shortcakes
- While shortcakes are warm, split in half and layer with strawberries and whipped cream.
- Top with the other half and more strawberries and whipped cream before serving.