Classic Strawberry Shortcake

The smell of strawberries macerating in sugar takes me straight back to my grandmother's June kitchen, where she'd set a bowl on the windowsill and we'd watch the juices turn ruby-red through the afternoon. Those summer evenings taught me that some desserts don't need fancy techniques, just patience and the best fruit you can find.

I made these for a Fourth of July party once, and someone actually gasped when they bit into that first layer of cream-soaked biscuit. There's something about the combination of warm, buttery shortcake with cold, sweetened berries that feels like pure happiness.

Ingredients

• 2 cups all-purpose flour: The foundation of tender biscuits, measured by spooning into the cup and leveling off
• 1/4 cup granulated sugar: Just enough sweetness to balance the tang of strawberries
• 1 tablespoon baking powder: What gives these their lift, so make sure it's fresh
• 1/2 teaspoon salt: Enhances all the flavors and keeps the biscuits from tasting flat
• 1/2 cup cold unsalted butter, cubed: The absolute star of the show, keep it frigid until it hits the flour
• 2/3 cup whole milk: Adds richness and helps create those flaky layers we're after
• 1 teaspoon pure vanilla extract: Pure extract makes a difference you can taste
• 1 lb fresh strawberries: Look for berries that smell fragrant and have no white shoulders
• 1/4 cup granulated sugar: Draws out those gorgeous juices that make everything sing
• 1 teaspoon fresh lemon juice: Brightens the berries and balances their sweetness
• 1 cup heavy whipping cream, chilled: Cold cream whips up faster and holds its shape better
• 2 tablespoons powdered sugar: Sweetens and stabilizes the whipped cream beautifully
• 1 teaspoon pure vanilla extract: A little extra vanilla never hurt anyone

Instructions

Get your oven ready:

Preheat to 425°F and line a baking sheet with parchment, because parchment means less cleanup later.

Whisk the dry ingredients:

Combine flour, sugar, baking powder, and salt in a large bowl, breaking up any lumps.

Cut in the butter:

Work quickly with a pastry cutter or your fingertips until you see coarse crumbs, some pea-sized bits remaining.

Add the wet ingredients:

Pour in milk and vanilla, stirring gently until the dough just comes together.

Pat and cut:

Turn onto a floured surface, pat to 1-inch thickness, and cut six rounds with a 2.5-inch biscuit cutter.

Bake until golden:

Place biscuits on the baking sheet and bake for 15 to 18 minutes until they're beautifully browned.

Macerte the strawberries:

While biscuits bake, toss strawberries with sugar and lemon juice, letting them sit for at least 15 minutes.

Whip the cream:

Beat chilled cream with powdered sugar and vanilla until soft peaks form, being careful not to overwhip.

Assemble the shortcakes:

Slice biscuits in half, spoon strawberries over the bottom, add whipped cream, and crown with the biscuit top.

Pin It

My friend's daughter asked if she could have seconds before she'd even finished her first, juice running down her chin, and that's when I knew this recipe was a keeper. Some dishes just make people happy.

Make-Ahead Magic

You can bake the biscuits a day ahead and store them in an airtight container, then warm them slightly before serving. The strawberries can macerate in the fridge for up to 4 hours, and the whipped cream holds its shape for several hours if kept chilled.

Fruit Beyond Strawberries

Peaches work beautifully in late summer, and I've had great success with mixed berries during that brief window when raspberries and blueberries overlap. Just adjust the sugar based on the fruit's natural sweetness.

Serving Suggestions

A light dusting of powdered sugar on top makes these look absolutely stunning. A tiny sprig of mint or a few extra strawberry halves on the plate adds such a nice touch.

• These are best eaten the same day, but leftover biscuits make incredible breakfast treats
• Swap in buttermilk for the milk if you want extra tang and tenderness
• A splash of orange juice in the strawberries adds something really special

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There's nothing quite like sitting on the porch with a plate of these, watching fireflies blink while summer lingers in the air. Simple food at its finest.

Recipe FAQs

→ Can I make strawberry shortcake ahead of time?

The biscuits can be baked up to a day in advance and stored in an airtight container. The strawberries can be prepared a few hours ahead, but assemble everything just before serving to prevent the biscuits from becoming soggy.

→ What's the best way to slice strawberries for shortcake?

Hull the strawberries first, then slice them into even pieces about 1/4 inch thick. This helps them release their juices evenly when mixed with sugar, creating that perfect syrupy texture.

→ Can I use frozen strawberries instead of fresh?

Fresh strawberries work best for this dessert as they maintain their texture and release juices naturally. If using frozen, thaw them completely and pat dry before macerating, though the texture will be somewhat softer.

→ How do I know when the biscuits are done baking?

The biscuits are ready when they're golden brown on top and sound hollow when tapped lightly on the bottom. This typically takes 15-18 minutes at 425°F. Avoid overbaking or they'll become dry.

→ What other fruits can I use in shortcake?

Peaches, blueberries, blackberries, or a mix of summer berries all work beautifully. Adjust the sugar based on the fruit's natural sweetness. The classic biscuit and cream base complements almost any seasonal fruit.