Classic Strawberry Shortcake

This classic 2-layer strawberry shortcake is the perfect dessert for a summer celebration. The buttery biscuit layers are easy to prepare in a food processor and make the perfect base for the sweetened strawberries and whipped cream.

This version uses two full biscuit layers instead of individual shortcakes, making it ideal for celebrations, potlucks, or family dinners. The dough comes together quickly, the strawberries macerate while the biscuits bake, and the whipped cream can be prepared just before serving. Every slice delivers the perfect balance of textures: crisp edges, soft crumb, sweet berries, and cool cream. It’s the kind of dessert that highlights the beauty of simple seasonal ingredients.

Ingredient Notes

• Strawberries: Fresh, ripe berries work best; macerating them with sugar releases their juices for the perfect filling.
• Granulated sugar: Sweetens both the berries and the biscuit dough slightly.
• All-purpose flour: Provides structure for the biscuit layers.
• Baking powder: Gives the biscuits their light rise.
• Salt: Enhances flavor and balances sweetness.
• Cold butter: Essential for flaky biscuit texture; keep it as cold as possible when cutting it in.
• Milk: Brings the dough together; whole milk yields the richest result.
• Whipping cream: Whipped to soft or stiff peaks depending on preference.
• Powdered sugar: Sweetens the whipped cream without grittiness.
• Vanilla extract: Adds a subtle warm note to the cream.

Steps to Make Classic Strawberry Shortcake

1. Prepare the strawberries by hulling, slicing, and tossing them with sugar.
2. Preheat the oven and prepare two round cake pans with grease and parchment.
3. Mix the flour, sugar, baking powder, and salt in a large bowl.
4. Cut in the cold butter until the mixture resembles fine crumbs.
5. Stir in the milk just until the dough comes together.
6. Turn out the dough and knead lightly until soft, being careful not to overwork it.
7. Divide into two portions and pat or roll into 8-inch rounds.
8. Place the rounds in the prepared pans and brush with melted butter.
9. Bake until golden, then brush again with butter and let cool.
10. Whip the cream with powdered sugar and vanilla until soft or stiff peaks form.
11. Assemble the shortcake by layering strawberries between and on top of the biscuit rounds; serve with whipped cream.

Recipe Variations

• Individual shortcakes. Cut the dough into rounds and bake as individual biscuits for personal servings.
• Mixed-berry shortcake. Add blueberries, raspberries, or blackberries to the strawberry mixture for extra color and flavor.
• Lemon shortcake. Add lemon zest to the dough and a splash of lemon juice to the berries for brightness.
• Almond shortcake. Add a few drops of almond extract to the whipped cream or sprinkle sliced almonds between layers.
• Chocolate-dipped version. Drizzle melted chocolate over the assembled shortcake or spoon some chocolate sauce under the top layer.
• Buttermilk biscuit shortcake. Substitute buttermilk for milk and adjust the sugar slightly for a tangier biscuit.

What to Serve With Classic Strawberry Shortcake

• Serve as the finale to a spring or summer meal, especially after grilled or lighter dishes.
• Pair with iced tea, lemonade, or sparkling wine for a refreshing contrast.
• Add extra whipped cream or a scoop of vanilla ice cream or gelato for an indulgent touch.
• Choose fresh mint or additional sliced berries for garnish.

Classic Strawberry Shortcake

Diana Rattray

Make this classic strawberry shortcake to celebrate the season. The shortcake is made with two large biscuit layers, fresh sweetened strawberries, and fresh whipped cream.

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Servings 12 servings

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Course cakes, Desserts, Strawberries

Cuisine American

Prep Time 25 minutes minutes

Cook Time 12 minutes minutes

Total Time 37 minutes minutes

Ingredients

  

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Strawberries

• 2 pints strawberries
• 1/3 cup granulated sugar

Biscuit Layers

• 3 cups all-purpose flour, 13 1/2 ounces
• 3 tablespoons granulated sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 11 tablespoons butter, cold, plus 2 to 3 tablespoons to brush over layers
• 1 cup milk

Whipped Cream

• 1 cup heavy whipping cream
• 2 to 3 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Instructions

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• Hull and rinse the strawberries. Slice the berries thinly and place them in a bowl. Add 1/3 cup of sugar and toss to coat. Set aside.
• Preheat the oven to 450 F.
• Grease two 8-inch round cake pans. Line each pan with parchment paper (cut to fit).
• In a large bowl, combine the flour, 3 tablespoons of sugar, baking powder, and salt. Whisk to combine the dry ingredients.
• Cut the butter into the dry ingredients until the mixture resembles fine crumbs.
• Add the milk to the mixture and stir until the dry ingredients are moistened.
• Turn the dough out onto a lightly floured surface and knead just a few times, or until a soft dough is formed. Do not overwork the dough or the biscuit layers will be tough.
• Divide the dough into two portions and gently roll or pat to form two 8-inch circles.
• Place each dough circle in a prepared pan; pat the dough to form a slight ridge around the edge of the pan.
• Melt 2 tablespoons of butter; brush each round of dough lightly with the butter.
• Bake in the preheated oven for about 12 minutes, or until golden brown.
• Remove the pans to racks and brush with more melted butter. Cool and then carefully remove the layers from the pan.
  
• Meanwhile, prepare the whipped cream. In a bowl with an electric mixer (with the whisk attachment if you have one) beat the cream to soft peaks. Add the powdered sugar over the cream and add the vanilla. Continue beating until stiff as desired.
  
• To assemble, place on biscuit layer on a cake plate and layer with two-thirds to three-quarters of the strawberries. Place the second biscuit layer over the strawberry layer. Top with the remaining strawberries and serve with the sweetened whipped cream.
  

Keyword old-fashioned desserts, strawberry shortcake, summer desserts

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