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This easy, one-bowl Strawberry Shortcake recipe transforms pantry staples and fresh berries into a warm, buttery, berry-soaked dessert with whipped cream. Perfect for family dinners, make-ahead brunches, or a show-stopping summer treat.
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Course: Dessert
Cuisine: American
Calories: 410
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 Tbsp cornstarch
  • 2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 cup granulated sugar
  • 1/2 tsp fine salt
  • 8 Tbsp cold unsalted butter, diced
  • 3/4 cup cold buttermilk (plus 1–2 tsp if dough is dry)
  • turbinado sugar, for topping
  • 2 lb strawberries, hulled & sliced
  • 1/2 cup granulated sugar (for berries)
  • 3 Tbsp seedless raspberry jam
  • 1 1/2 cups heavy cream
  • 3 Tbsp granulated sugar (for whipped cream)

Equipment

  • mixing bowl
  • whisk
  • spatula
  • baking sheet with parchment paper
  • serrated knife
  • electric mixer (optional)

Method
 

  1. Combine sliced strawberries with 1/2 cup sugar and raspberry jam in a bowl. Let sit for 10 minutes until syrupy.
  2. Whisk flour, cornstarch, baking powder, baking soda, sugar, and salt together in a mixing bowl.
  3. Cut in the cold butter until coarse crumbs form, with visible pea-sized pieces.
  4. Stir in the cold buttermilk until just combined and the dough looks shaggy.
  5. Scoop 8 rustic mounds of dough onto a parchment-lined baking sheet. Sprinkle with turbinado sugar.
  6. Bake at 425°F for 15–18 minutes until golden and lightly cracked. Cool for 5–10 minutes.
  7. Beat cream to soft peaks, add 3 Tbsp sugar, and beat briefly again until softly mounded.
  8. To assemble: Split biscuits, spoon over berries and syrup, add whipped cream, and place biscuit tops. Serve immediately.

Nutrition

Calories: 410kcalCarbohydrates: 49gProtein: 5gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 70mgSodium: 280mgPotassium: 210mgFiber: 2gSugar: 20gVitamin A: 820IUVitamin C: 58mgCalcium: 110mgIron: 1.8mg

Notes

Prep the berries and whipped cream ahead for easy assembly. Chill cream and mixing tools for best texture. Use a serrated knife to split biscuits cleanly, and assemble right before serving to avoid soggy bottoms. Add lemon zest or fresh herbs for a flavor twist.

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