Classic Strawberry Shortcake
Classic strawberry shortcake is a recipe tied to time and place. I grew up eating it made with those little round sponge cakes from the grocery store—the ones that come in a six-pack with a divot in the middle for piling on strawberries. I didn’t know about the more traditional biscuit version until I was much older.
When my daughter was a baby, we visited the Cole Harbour Heritage Farm Museum (not sponsored) for the first time. It’s been part of our summer routine ever since. Alongside the outbuildings, farm animals, and sprawling garden, there’s a charming tea room called The Rose & Kettle. We ordered strawberry shortcake, and it arrived in flowery vintage china bowls. Piled high with berries and cream, I was surprised to find it served on a split tea biscuit. One bite, and I never looked back at those grocery store sponge cakes.
This is my version of strawberry shortcake with biscuits. The biscuits are flaky and lightly sweetened. I love Annapolis Valley summer strawberries, but of course, these days you can find strawberries year-round and make this recipe at any time. I used to sweeten whipped cream with powdered sugar, but these days I prefer using granulated sugar—it gives a softer, more subtle sweetness. I hope you enjoy this recipe as much as my family does.
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Ingredients For Classic Strawberry Shortcake
Ingredient Notes
- Baking Powder: Make sure your baking powder is relatively fresh and not expired, or the biscuits may not rise properly.
- Butter: I use salted butter for all of my recipes. If using frozen grated butter, you can skip the chilling step.
- Cream (35%): Also called whipping cream or heavy cream. It should be cold before whipping.
- Flour (All-Purpose): Measure using a scale for best results; scooping can lead to too much flour.
- Lemon Juice: This is optional and used to brighten the flavour of the strawberries.
- Milk: I use whole milk for all of my recipes.
- Salt: I use table salt.
- Strawberries: Look for small, deeply red berries for the best flavour. Wash and hull them before slicing.
- Vanilla: Use any vanilla extract you like or have on hand.
It’s important to note that when making substitutions in recipes, the texture and flavour may be slightly different. However, these substitutes are the best options for changing the original recipe.
Ingredient Substitutions
- Baking Powder: If you’re out, use ¼ teaspoon of baking soda plus ½ teaspoon of cream of tartar for every one teaspoon of baking powder.
- Butter: You can use unsalted butter if that’s what you have, but I would add an extra ¼ teaspoon of salt to the recipe.
- Cream (35%): You can use pre-made whipped cream or topping.
- Lemon Juice: White vinegar or apple cider vinegar can be used in equal amounts.
- Milk: Buttermilk is a great substitute for milk.
- Sugar (Granulated): You can use cane sugar or superfine sugar (also called caster sugar) in the same quantity.
Recipe Variations
Try any of the following for a twist on this homemade strawberry shortcake recipe:
- Almond Extract: ¼ teaspoon, added to the whipped cream.
- Candied Ginger: 2 to 3 tablespoons, finely chopped, folded into the biscuit dough.
- Chocolate: ⅓ cup, finely chopped dark or milk, folded into the biscuit dough.
- Citrus Zest: 1 to 2 teaspoons of lemon or orange zest, added to the biscuit dough.
- Lavender: Substitute one tablespoon of the sugar in the whipped cream for lavender sugar.
- Mint: 1 to 2 teaspoons, finely chopped, stirred into the strawberries.
- Rosewater: ¼ teaspoon, added to the whipped cream.
Use the JUMP TO RECIPE button at the top of this post, or scroll to the bottom to see the PRINTABLE recipe card with ingredient measurements and complete instructions.
How To Make Classic Strawberry Shortcake
STEP 1: Cut the butter into the dry ingredients with a pastry cutter until you see coarse crumbs.
STEP 2: Make a well in the centre and pour in the milk.
STEP 3: Gently mix until a crumbly dough forms.
STEP 4: Roll the dough to 1 inch (2.5 cm) thick and cut out biscuits using a 3-inch (7.5 cm) cutter.
STEP 5: Place the biscuits on a parchment-lined baking sheet and brush the tops with milk.
STEP 6: Stir the sliced strawberries, sugar, and lemon juice together.
STEP 7: Whip the cream, sugar, and vanilla until soft-medium peaks form.
STEP 8: Cool the baked biscuits on a wire rack until ready to assemble. To assemble, split a biscuit in half, place the bottom on a plate, spoon on strawberries and syrup, top with whipped cream, and finish with the top half of the biscuit.
Expert Tips
1. I freeze the bowl of flour and butter because I find it easier to work with soft butter, and I don’t mind waiting a bit if it means less stress.
2. Let the strawberries sit for at least 30 minutes so they get nice and syrupy. I usually slice mine ahead of time and keep them covered in the fridge until needed.
3. Taste your whipped cream before serving. Sometimes I add an extra bit of sugar or a splash of Bailey’s Irish cream.
Recipe Notes
- Gently mix the dough with a fork to avoid overworking it. I love my Danish dough whisk for all types of dough and batter.
- If your biscuit cutter is smaller or larger than 2 ½ inches, adjust the number of servings accordingly.
- Re-roll biscuit scraps only once for the best rise and texture.
- Assembled shortcakes are best served right away.
Storage
- Store biscuits in an airtight container at room temperature for up to 2 days. Refrigerate strawberries and whipped cream separately for up to 2 days.
- Freeze baked or unbaked biscuits for up to 1 month. Bake unbaked biscuits straight from frozen. Thaw baked biscuits at room temperature or warm them in a 300°F (150°C) oven.
Recipes Related To Classic Strawberry Shortcake
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Printable Recipe Card
Classic Strawberry Shortcake
Special Equipment
- Mixing bowls
- Measuring cups and spoons or digital kitchen scale
- Pastry cutter or two butter knives
- Biscuit cutter (3 inch / 7.5 cm)
- Rolling Pin
- Parchment paper
- Two baking sheets
- Wire rack
- Electric hand mixer
Ingredients
For The Sweetened Tea Biscuits:
- 4 cups all-purpose flour
- ¼ cup granulated sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- ¾ cup salted butter, room temperature or grated frozen
- 1 ½ cups whole milk, plus more for brushing
- coarse sugar, optional, for garnish
For The Strawberries:
- 4 cups strawberries, washed and hulled
- ¼ cup granulated sugar
- 1 teaspoon lemon juice, optional
For The Whipped Cream:
- 1 ½ cups 35% whipping cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Looking for ingredient notes, substitutions, or step-by-step photos? Scroll up in the post for tips and images.
Instructions
Make The Sweetened Tea Biscuits:
- Preheat the oven to 450ºF (230ºC) and line two baking sheets with parchment paper. Arrange one oven rack in the middle and the other on the bottom.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- If using room temperature butter, cut it into the flour with a pastry cutter or two butter knives until coarse pieces form, then place the bowl in the freezer for 30 minutes. If using frozen grated butter, stir it into the flour and proceed immediately.
- Make a well in the centre of the flour mixture and pour in the milk. Gently stir until a coarse, crumbly dough forms.
- Lightly flour a work surface, then turn out the dough. Knead it 20 times, or until most dry bits are incorporated and the dough holds together. Dust with flour and roll the dough to about 1 inch (2.5 cm) thick.
- Use a 3 inch (7.5 cm) biscuit cutter to cut out as many biscuits as possible. Place them on the prepared baking sheets with space between each. Gather and re-roll scraps to cut out more biscuits.
- Brush the tops with milk and sprinkle with coarse sugar if using. Bake the biscuits for 13 to 15 minutes until golden on top and bottom. Cool on a wire rack.
Prepare The Strawberries:
- While the biscuits bake, quarter the strawberries and place them in a bowl. Add the sugar and lemon juice, stir well, and let sit until the sugar diissolves, about 30 minutes.
Make The Whipped Cream:
- To make the whipped cream, combine the cream, sugar, and vanilla in a mixing bowl. Beat with an electric mixer until soft-medium peaks form.
Assembly:
- To assemble, split a cooled biscuit in half and place the bottom on a plate or in a bowl. Spoon strawberries and their syrup over the bottom half, then top with a generous amount of whipped cream. Place the top of the biscuit over the cream and spoon more berries and cream on top. Serve immediately.
Recipe Notes
- Gently mix the dough with a fork to avoid overworking it. I love my Danish dough whisk for all types of dough and batter.
- If your biscuit cutter is smaller or larger than 2 ½ inches, adjust the number of servings accordingly.
- Re-roll biscuit scraps only once for the best rise and texture.
- Assembled shortcakes are best served right away.
Storage
- Store biscuits in an airtight container at room temperature for up to 2 days. Refrigerate strawberries and whipped cream separately for up to 2 days.
- Freeze baked or unbaked biscuits for up to 1 month. Bake unbaked biscuits straight from frozen. Thaw baked biscuits at room temperature or warm them in a 300°F (150°C) oven.
Nutrition
Nutrition information is an estimate and is provided as a courtesy. For precise nutritional data, please calculate it independently using your preferred nutrition calculator.
