Quick Facts
Time: 55 minutes • Yield: 8 shortcakes • Skill: Easy • Method: One-bowl, drop biscuits, baking • Diet: Vegetarian
Introduction
Strawberry Shortcake turns a handful of pantry staples and fresh berries into a showpiece dessert without special equipment. The first step—mixing a one-bowl, drop-style biscuit dough—keeps things fast; the bake delivers golden, sugar-crusted tops that drink in bright strawberry juices. Flavor-wise you get classic comfort: buttery biscuit, ripe fruit, vanilla-forward cream. Texture-wise, it’s all about contrast and balance. If you need something family-friendly, budget-minded, or make-ahead friendly for parts of the process, this is the “yes, you can” dessert.
If you love this format, you’ll also like our Strawberry Shortcake recipes that lean quick, fresh, and make-ahead friendly.
Why You’ll Love It
- Weeknight-easy: Clear steps, forgiving dough.
- Flexible: Works with strawberries or a raspberry shortcake twist.
- Balanced flavor: Tang, sweetness, and gentle richness.
- Great leftovers: Bake biscuits ahead; assemble to order.
Ingredients
Equipment
Method
- Combine sliced strawberries with 1/2 cup sugar and raspberry jam in a bowl. Let sit for 10 minutes until syrupy.
- Whisk flour, cornstarch, baking powder, baking soda, sugar, and salt together in a mixing bowl.
- Cut in the cold butter until coarse crumbs form, with visible pea-sized pieces.
- Stir in the cold buttermilk until just combined and the dough looks shaggy.
- Scoop 8 rustic mounds of dough onto a parchment-lined baking sheet. Sprinkle with turbinado sugar.
- Bake at 425°F for 15–18 minutes until golden and lightly cracked. Cool for 5–10 minutes.
- Beat cream to soft peaks, add 3 Tbsp sugar, and beat briefly again until softly mounded.
- To assemble: Split biscuits, spoon over berries and syrup, add whipped cream, and place biscuit tops. Serve immediately.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Ingredients
Biscuits
- 2 cups all-purpose flour
- 2 Tbsp cornstarch
- 2 tsp baking powder
- ¼ tsp baking soda
- ¼ cup granulated sugar
- ½ tsp fine salt
- 8 Tbsp cold unsalted butter, diced
- ¾ cup cold buttermilk (plus 1–2 tsp if dry)
- Turbinado sugar for topping
Berries & Cream
- 2 lb strawberries, hulled & sliced
- ½ cup granulated sugar
- 3 Tbsp seedless raspberry jam
- 1½ cups heavy cream
- 3 Tbsp granulated sugar
What each ingredient does:
Flour + cornstarch tenderize; leaveners lift; sugar sweetens and browns; salt seasons; butter flakes; buttermilk tenderizes; turbinado crunches; strawberries bring juice; jam deepens berry notes; cream becomes billowy topping.
Pro tip: Keep butter cold and handle dough lightly for visible butter pieces—your ticket to flaky texture.
Substitutions & Swaps
- Aromatics: Lemon zest, vanilla, or a pinch of cardamom in berries.
- Fruit: Mix in raspberries for a Raspberry Shortcake slant.
- Dairy/Fats: Use plant-based butter/cream alternatives; whip coconut cream for topping.
- Time Savers: Prep berries early; chill cream and bowl for faster whipping.
- Diet: Gluten-free 1:1 flour works; taste and adjust liquid if needed.
Equipment Notes
One mixing bowl, whisk, spatula, and a sheet pan lined with parchment are all you need. A serrated knife is helpful for clean splits, and an electric mixer makes the quickest whipped cream. Use a 425°F oven for a confident rise and color.
Step-by-Step
- Berry bowl: Combine sliced strawberries with sugar and jam; rest 10 minutes until syrupy. The juices will be your built-in sauce.
- Dry base: Whisk flour, cornstarch, baking powder, baking soda, sugar, and salt.
- Butter in: Cut or rub butter in until coarse, with visible pea-sized pieces.
- Buttermilk bind: Stir in buttermilk just to combine; it should look shaggy.
- Drop & top: Scoop 8 rustic mounds onto parchment; sprinkle turbinado sugar for crunch.
- Bake: 15–18 minutes at 425°F until tops are golden and lightly cracked; cool 5–10 minutes. Total workflow lands around 55 minutes.
- Whip: Beat cream to soft peaks, add sugar, and stop at soft peaks again for spoonable swirls.
- Assemble & serve: Split biscuits, spoon on berries and juices, add cream, and cap with tops. Serve immediately for the warm-and-cold contrast.
Doneness cues: Golden color, set edges, soft centers; berries glossy and saucy; cream softly mounded.
Make-Ahead, Storage & Reheating
Bake biscuits earlier, cool, and store airtight. Hold berries and cream chilled and separate. Assemble just before eating. To refresh, warm biscuits briefly and re-whip cream if it softens. Leftover components: biscuits up to 2 days; berries and cream best within 24 hours.
Planning a bigger menu? Add one of our simple Dessert Recipes to prep alongside these components.
How to Lighten / Make It Creamy
- Lighten: Use part low-fat dairy in the cream or fold in Greek yogurt for body with less richness.
- Creamier: Fold a spoonful of mascarpone into the whipped cream; whisk separately to avoid lumps before folding.
Toppings, Garnishes & Finishes
Try crushed pistachios or almonds for crunch, mint or basil ribbons for freshness, and a squeeze of lemon for sparkle. A quick dusting of powdered sugar creates that Strawberry Shortcake aesthetic on camera.
Sides & Pairings
Serve with a simple spinach-strawberry salad for brunch or a bowl of mixed berries. To drink, chilled sparkling water with lime keeps things bright; light, fruity beverages also pair well.
Scaling the Recipe
Double the dough and bake on two pans for even browning, rotating halfway. For half-batches, portion four larger biscuits and reduce bake time by 1–2 minutes. Cool larger batches on racks so bottoms stay crisp.
Nutrition & Dietary Notes
Fruit-forward dessert with customizable sweetness. Contains wheat and dairy; see swaps for gluten-free and dairy-free options.
Troubleshooting
- Biscuits spread too much? Dough was too warm; chill mounds 10 minutes before baking.
- Dense biscuits? Butter overworked or dough overmixed—mix less and keep butter colder.
- Not juicy enough? Let berries macerate longer or add a spoon of jam syrup.
- Soggy bottoms? Assemble at the table and serve immediately.
FAQs
Can I make these as Sheet Pan Strawberry Shortcake? Press dough into a lined quarter-sheet and score; bake, then cut squares.
Can I use different fruit? Yes—raspberries or mixed berries are lovely; adjust sugar for tart fruit.
Do I need a cutter? No, the drop method is faster and gives those great craggy edges.
How do I keep cream stable? Chill the bowl and whisk; stop at soft peaks and serve soon after whipping.
What’s the best way to slice biscuits? A serrated knife and a gentle sawing motion prevent crumbling.
Celebrating soon? Browse beginner-friendly Cake Recipes that slice cleanly and travel well.
Variations
- Lemony Herb: Lemon zest in dough; finish with mint.
- Spicy Chipotle: A tiny pinch of chipotle in berries; balance with honey and lime.
- Creamy Parmesan (savory supper shortcake): Reduce sugar in dough, add grated Parmesan, and serve with garlicky tomatoes.
Chef Notes / Test Kitchen Tips
The most meaningful improvement comes from not overmixing and keeping butter cold. Another big win is the turbinado sugar cap—it adds sparkle and crunch. Expect a done-window of 15–18 minutes; err on the side of golden.
Conclusion
When you need a reliable sweet finish, Strawberry Shortcake delivers—one bowl, clear steps, and a crowd-pleasing payoff. Bake the biscuits, macerate the berries, whip the cream, and assemble just before serving. It’s the dessert you’ll revisit all season.
