Classic Strawberry Shortcake

Last June my neighbor brought over a basket of strawberries from her garden, the kind so perfumed they make the whole kitchen smell like summer itself. I stood there with the basket on the counter, knowing immediately these beauties deserved better than being tossed into cereal or eaten plain. Strawberry shortcake felt like the only worthy destination, though I had never actually made the biscuits from scratch before.

I made this for my fathers birthday dinner while he was visiting from out of town. He had grown up on those spongy store bought shortcake cups from the 1970s, the ones that somehow never got stale. Watching him take that first bite, eyes closed, completely silent for a long moment, then declaring this version better than any memory he had, well, that is the kind of cooking victory that sticks with you.

Ingredients

• 2 cups all-purpose flour: The structure of your biscuits depends on this, so spoon and level rather than scooping directly which can pack it down
• 1/4 cup granulated sugar: Just enough to lightly sweeten the biscuits without making them dessert like on their own
• 1 tablespoon baking powder: This is what gives the biscuits their lift, so make sure it is fresh
• 1/2 teaspoon salt: Enhances all the flavors and balances the sweetness
• 1/2 cup cold unsalted butter, cubed: Cold butter creates those tender flaky layers, so keep it in the fridge until the exact moment you need it
• 2/3 cup whole milk: The fat content here matters for texture, so avoid using skim milk
• 1 teaspoon pure vanilla extract: Use the real stuff, not imitation, because the flavor comes through clearly
• 1 lb fresh strawberries, hulled and sliced: Look for berries that are deeply red and fragrant, as they will be the star of the show
• 1/4 cup granulated sugar: Draws out the strawberry juices to create that beautiful natural syrup
• 1 teaspoon fresh lemon juice: Brightens the strawberry flavor and helps the maceration process
• 1 cup heavy whipping cream, chilled: The bowl and beaters should also be cold for the best volume
• 2 tablespoons powdered sugar: Dissolves more easily in cream than granulated sugar
• 1 teaspoon pure vanilla extract: Rounds out the whipped cream flavor beautifully

Instructions

Get your oven ready:

Preheat to 425°F and line a baking sheet with parchment paper so nothing sticks and cleanup is effortless

Mix the dry ingredients:

Whisk together flour, sugar, baking powder, and salt in a large bowl until everything is evenly distributed

Cut in the butter:

Work the cold butter into the flour with a pastry cutter or your fingertips until you see coarse crumbs with some pea sized pieces remaining

Bring the dough together:

Stir in the milk and vanilla extract just until the dough comes together, being careful not to overwork it

Shape and cut:

Turn the dough onto a floured surface and pat it into a 1 inch thick rectangle, then cut 6 rounds with a biscuit cutter

Bake to golden:

Place on the prepared sheet and bake for 15 to 18 minutes until the tops are a beautiful golden brown

Prep the strawberries:

While the biscuits bake, toss the sliced strawberries with sugar and lemon juice, letting them sit until juicy

Whip the cream:

Beat the cold heavy cream with powdered sugar and vanilla until soft peaks form, being careful not to overwhip

Assemble the shortcakes:

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

Save

This has become my go to summer dessert because it feels special without being fussy. There is something about the combination of warm biscuits, cold cream, and juicy strawberries that makes people slow down and really savor each bite.

Making Ahead

You can bake the biscuits up to a day ahead and store them in an airtight container. The whipped cream is best made fresh, but you can prepare the strawberries a few hours in advance and keep them at room temperature.

Serving Suggestions

These are lovely on their own, but a drizzle of balsamic glaze over the strawberries takes them to restaurant quality territory. A fresh mint sprig on top adds a nice pop of color and freshness.

Troubleshooting Your Biscuits

If your biscuits spread too much, the butter was probably too warm when you started. Next time, chill the dough for 15 minutes before baking. Flat biscuits can also happen if your baking powder is old, so check the expiration date.

• Brush the tops with a little milk before baking for extra golden color
• Leftover biscuits are excellent with butter and jam the next morning
• Freeze unbaked biscuits on a baking sheet, then transfer to a bag for later

Save

There is nothing quite like standing at the kitchen counter with a strawberry stained spoon and a half assembled shortcake, knowing summer has officially arrived.

Recipe FAQs

→ How far in advance can I make the components?

Bake biscuits up to one day ahead and store in an airtight container. Prepare strawberries several hours before serving—the longer they macerate, the juicier they become. Whip the cream just before assembly for best texture.

→ Can I use frozen strawberries instead of fresh?

Frozen strawberries work but will release more liquid and become softer. Thaw completely before macerating and reduce sugar slightly since frozen berries are often pre-sweetened. Fresh strawberries provide superior texture and appearance.

→ What if I don't have a biscuit cutter?

Use a sharp knife to cut dough into squares or circles. Alternatively, drop spoonfuls of dough onto the baking sheet for rustic drop biscuits. Adjust baking time—drop biscuits may cook faster than cut rounds.

→ How do I store leftover strawberry shortcake?

Store components separately for best results. Keep biscuits at room temperature for two days or refrigerate. Refrigerate strawberries and whipped cream in sealed containers. Assemble just before serving—the biscuits become soggy if left assembled.

→ Can I make this dessert gluten-free?

Substitute all-purpose flour with a 1:1 gluten-free flour blend containing xanthan gum. The texture will be slightly denser but still enjoyable. Ensure all other ingredients, particularly baking powder, are certified gluten-free.