Name: Strawberry Shortcake
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Ingredients: 2 pounds fresh strawberries (hulled and sliced); 1/3 cup granulated sugar; 1 1/2 teaspoons fresh lemon juice; 2 cups all-purpose flour; 1/4 cup granulated sugar; 2 teaspoons baking powder; 1/4 teaspoon baking soda; 1/2 teaspoon fine sea salt; 8 tablespoons cold unsalted butter (cubed); 2/3 cup cold heavy cream; 1 teaspoon pure vanilla extract; 1 tablespoon unsalted butter (melted); Sparkling sugar ( for topping); 1 cup heavy cream; 2 tablespoons powdered sugar (confectioners'); 1 vanilla bean (split and seeds scraped); Fresh mint leaves ( for garnish)

*This post contains affiliate links and may earn commissions on recommended products. As an Amazon Associate, I earn from qualifying purchases.

jump to recipe

Fresh strawberry shortcake is a must when the berries are at their peak. This biscuit version is my favorite: loaded with fluffy vanilla bean whipped cream and juicy fruit!

A plate with a strawberry shortcake topped with whipped cream, sliced strawberries, and a mint leaf, with more shortcakes and strawberries in the background.

There are many different versions of strawberry shortcake out there, from tall, fluffy layer cakes, to shallow dessert cups, to biscuits like these. I won’t turn down other versions, but the origins of the name come from the “short” dough, which is crumbly with a high fat to flour ratio.

You might have seen short crusts made on The Great British Baking Show, or have even made shortbread yourself. You’re also making short dough when you mix up a batch of tender buttermilk biscuits—just a few more steps and you’ve got strawberry shortcake.

What helps make this recipe a standout is the vanilla bean whipped cream. Sure, it’s tempting to just grab that can of whip from the fridge, but homemade whipped cream really makes all the difference here!

Pile on the cream and fruit, and enjoy every bite of this summer classic!

Ingredients for strawberry shortcake

This is just an overview. For full measurements and step-by-step instructions, scroll down to the printable recipe card, or use the button on the side.

jump to recipe

Ingredients for strawberry shortcake laid out on a countertop, including strawberries, sugar, butter, flour, cream, lemon, vanilla, baking powder, baking soda, powdered sugar, and vanilla bean.

You’ll need:

All-purpose flour ^*
Unsalted butter – Make sure it is cold!
Heavy cream – Both for the biscuit dough and the whipped cream
Granulated sugar
Baking powder
Baking soda
Salt
Vanilla extract
Vanilla bean
Strawberries
Lemon juice
Powdered sugar (confectioners sugar)

Vanilla beans can be expensive, so if you don’t have one on hand, swap in vanilla bean paste. I buy the paste at Costco, where it is a bit cheaper. The jars will also keep for about 1 year. Start with using 1 teaspoon paste and add more if needed.

If you’re using the vanilla bean, remove the seeds by using a paring knife ^* to cut down the length of the bean, then prying it open. Use the tip of the knife to scrape out the seeds. Save the used bean and add it to a jar of granulated sugar to make vanilla sugar!

Use the best strawberries you can find for this; they’re the stars!

Three strawberry shortcakes with whipped cream are served on white plates, garnished with strawberry slices and mint, with a fork and whole strawberry nearby.

How to make this recipe

First, we’re going to macerate the strawberries. This softens them slightly while drawing out the natural sugars and juices, making them extra delicious for desserts.

To macerate, combine the sliced strawberries, lemon juice, and granulated sugar in a bowl. Let the berries sit for 20-30 minutes, while you prep the rest of the recipe.

Next up is the biscuits. Preheat the oven to 400°F and line a baking sheet. I use compostable parchment paper ^* or a reusable silicone baking mat ^*.

Sliced strawberries in a white bowl topped with granulated sugar, next to a blue spatula and a dark striped cloth on a light pink surface.

A gray bowl filled with sliced strawberries and a blue spoon, placed on a light surface next to a dark striped cloth.

In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt. Cut the butter into small chunks and work it into the dry ingredients using a pastry cutter, two knives, or your fingers. You want the mixture to look like coarse crumbs; make sure there are no butter pieces that are larger than a pea.

Want to save this recipe for later?

We'll email a link to you, so you can come back to it later! Plus, we'll send new recipes to your inbox weekly.

Make a divot in the bowl and pour in the cream and vanilla extract. Stir the mixture together until you have a soft but crumbly dough. Use your hands to knead the dough in the bowl a few times to help it come together.

A white mixing bowl with crumbly dough and a metal spoon inside, placed on a pink surface next to a dark striped cloth.

A hand uses a round metal cutter to cut dough on a floured surface.

Dump out the dough onto a floured countertop and pat into a rectangle about 3/4 inches thick. Fold the dough in half, then half again, and pat back into a 3/4-inch thick rectangle.

Cut the dough into 3-inch circles or into squares. If making circles, press the scraps together to make a few extra biscuits.

Transfer the dough to the baking sheet. Brush the tops with melted butter, then sprinkle with sparkling sugar or coarse raw sugar. Bake for 18-20 minutes and let cool.

To make the whipped cream, combine the heavy cream, powdered sugar, and vanilla bean seeds. Whip to soft peaks.

A metal mixing bowl with whipped egg whites, a whisk with more egg whites, a cutting board with a knife, and a scraped vanilla bean pod next to a dark cloth.

Three white plates each with a biscuit topped with sliced strawberries, placed on a pink surface with whole strawberries and a striped cloth nearby.

Assemble the strawberry shortcake by layering whipped cream and berries on the bottom of a split biscuit, then adding the biscuit top. Dollop on more whipped cream, add more berries, and finish with fresh mint.

Three strawberry shortcakes topped with whipped cream, fresh strawberries, and mint leaves are arranged on white plates, with whole strawberries and a striped cloth nearby on a pink surface.

Recipe tips

The macerated strawberries and whipped cream can be made in advance and stored in the refrigerator for a day or two before using.

Instead of melted butter, you can brush the tops of the biscuits with a bit of heavy cream. Both versions will give you a nice golden top on the biscuits

You can cut the biscuit dough into smaller portions if you like. Adjust the baking time as needed, keeping an eye on the biscuits to prevent burning. Store any leftover biscuits in an airtight container to prevent from drying out.

Don’t limit this recipe to strawberries! It’s also wonderful with tart raspberries, blackberries, or a mix of all three.

Three plates of strawberry shortcake with layers of biscuit, whipped cream, and sliced strawberries; a fork rests on the front plate with a piece cut out.

The combination of fluffy cream and strawberries is quintessential summer in my book. Make these shortcakes today!

Strawberry Shortcake

This biscuit strawberry shortcake is a summer classic. The vanilla bean whipped cream makes it an even more special treat.

Author : Megan Myers

No ratings yet

Print Pin Recipe Review

Prep Time 25

Cook Time 20

Total Time 45

Servings

Calories per serving 668 kcal

Ingredients

US Customary – Metric

For the strawberries

2 pounds fresh strawberries, hulled and sliced
1/3 cup granulated sugar
1 1/2 teaspoons fresh lemon juice

For the biscuits

2 cups all-purpose flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon fine sea salt
8 tablespoons cold unsalted butter, cubed
2/3 cup cold heavy cream
1 teaspoon pure vanilla extract
1 tablespoon unsalted butter, melted
Sparkling sugar, for topping

For the vanilla bean whipped cream

1 cup heavy cream
2 tablespoons powdered sugar, confectioners'
1 vanilla bean, split and seeds scraped
Fresh mint leaves, for garnish

Directions

Combine the strawberries, granulated sugar, and lemon juice in a bowl and stir gently to coat. Let stand at room temperature for 20-30 minutes, stirring once or twice, until juicy and lightly syrupy.
2 pounds fresh strawberries, 1/3 cup granulated sugar, 1 1/2 teaspoons fresh lemon juice
Place an oven rack on the center shelf, preheat the oven to 400°F, and line a baking sheet with parchment paper ^*.
Whisk together the flour, granulated sugar, baking powder, and salt in a large bowl. Add the butter and work it in with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with a few pea-sized pieces remaining.
2 cups all-purpose flour ^*, 1/4 cup granulated sugar, 2 teaspoons baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon fine sea salt, 8 tablespoons cold unsalted butter
Pour in the heavy cream and vanilla extract, then stir just until a soft dough begins to form (it will be crumbly). Knead the dough a few times in the bowl to help it start coming together.
2/3 cup cold heavy cream, 1 teaspoon pure vanilla extract ^*
Turn the dough onto a lightly floured surface and gently pat into a 3/4-inch thick rectangle. Fold it in half 2-3 times, then pat again to 3/4-inch thickness. Cut into 6 biscuits and transfer to the prepared baking sheet. (Use a 3-inch biscuit cutter or cut into squares). Brush with melted butter and sprinkle sparkling sugar on top.
1 tablespoon unsalted butter, Sparkling sugar
Bake for 18-20 minutes, until golden brown and set. Let cool slightly.
Combine the heavy cream, powdered sugar, and vanilla bean seeds in a bowl and whip to soft peaks.
1 cup heavy cream, 2 tablespoons powdered sugar, 1 vanilla bean
Split the warm biscuits. Spoon the macerated strawberries over the bottoms, add a generous dollop of whipped cream, then place the tops over and finish with more strawberries and cream. Garnish with fresh mint.
Fresh mint leaves

Want to save this recipe for later?

We’ll email a link to you, so you can come back to it later! Plus, we’ll send new recipes to your inbox weekly.

Nutrition

Calories: 668 kcalCarbohydrates: 68 gProtein: 7 gFat: 42 gSaturated Fat: 26 gCholesterol: 120 mgSodium: 263 mgPotassium: 481 mgFiber: 4 gSugar: 32 gIron: 3 mg

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

Tried this recipe?Please leave a rating and comment below!