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A strawberry shortcake on a plate with colorful butterflies.

Strawberry Shortcake

Macerated strawberries, whipped cream, and an amazing biscuit come together to make this delicious classic dessert.
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 10 cakes
Calories 634kcal


  • Baking Sheet
  • Rolling Pin
  • 2 ½-3 inch Biscuit cutter
  • Brush


For the Macerated Strawberries:

  • 1 ½ pounds strawberries
  • cup sugar (67g)

For the Shortcakes:

  • 4 cups all-purpose flour (480g)
  • ¼ cup sugar (50g)
  • 1 Tbsp baking powder
  • ½ tsp baking soda
  • 1 tsp salt
  • 1 cup butter cold and cubed (226g)
  • 1 egg
  • ¼ cup cream plus more for brushing on top (70mL)
  • 1 cup buttermilk (240mL)

For the Whipped Cream:

  • 2 cups cream
  • 3 Tbsp sugar
  • 2 tsp vanilla


For the Macerated Strawberries:

  • Wash, hull, and slice the strawberries
  • Place strawberries in a large bowl then sprinkle with sugar, mix, cover, and refrigerate for at least 30 minutes.

For the Cakes:

  • In a large bowl combine the flour, baking powder, baking soda, salt, and sugar then whisk together. If using a food processor then pulse the ingredients together.
  • Whisk together the egg, buttermilk, and cream in a bowl or liquid measuring cup and set aside.
  • Add the cold cubed butter to the dry mixture then work it in with your hands until you have a crumbly mixture with lentil to almond-sized pieces of butter. If using a food processor then pulse a few times until butter is broken into large crumbs.
  • Pour the milk mixture on top of the flour mixture and mix (or pulse) until a shaggy dough starts to form.
  • Dump the dough out onto a clean surface generously sprinkled with flour. Work the dough just until it holds together then pat down to an inch in thickness. Use a floured 2 ½-3 inch biscuit cutter to cut the shortcakes out. Press straight down with the cutter and don’t twist; twisting seals the edge and prevents the shortcake from rising. Push together the scraps and cut the remaining shortcakes.
  • Transfer to baking sheets lined with parchment paper or Silpat. Brush tops, not sides, with cream and sprinkle with sugar.
  • Bake at 425F for about 15 minutes or until golden and puffed up.
  • Remove cakes from the oven and allow them to cool.

For the Whipped Cream:

  • Mix cold cream, sugar, and vanilla in an electric mixer fitted with a whisk attachment on high until thickened.

For the Assembly:

  • Cut the shortcakes down the middle then add a dollop of whipped cream and pile with strawberries then add the top on and finish with another dollop of whipped cream and more strawberries.



  • Don't roll those shortcakes out too thin! They need to be almost an inch thick.
  • Place the cakes right next to each other on the baking sheet. Doing so will help them rise higher.
  • Mixing some room temperature mascarpone to your whipped cream will give it a thicker consistency if you want those shortcakes to stay nice and high.
  • Using powdered sugar instead of granulated sugar will stabilize your whipped cream a bit end extends the life of your shortcakes. 
  • If you live somewhere warm, you can freeze your cubed butter for around 15 to 20 minutes beforehand so they hold up better as you work it into the biscuit dough. You want to make sure the butter isn't fully melted into your dough.
  • If you have leftover whipped cream, store it tightly wrapped in the fridge. You can beat the leftover whip cream again the next day to fluff it back up.


Calories: 634kcal | Carbohydrates: 62g | Protein: 8g | Fat: 40g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 630mg | Potassium: 243mg | Fiber: 3g | Sugar: 20g | Vitamin A: 1426IU | Vitamin C: 40mg | Calcium: 160mg | Iron: 3mg