Strawberry Shortcake Recipe

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My essential Strawberry Shortcake Recipe is the most delicious way to welcome summer. Delectable layers of tender biscuit, juicy fruit, and soft whipped cream is the dreamiest, easiest dessert of the season.

• Mouthwatering flavor: Billowy whipped cream, irresistibly flavorful, flaky biscuits and sweet, syrupy berries are an unbeatable combination.
• Ready in under an hour: And if you prepare the berries and biscuits ahead, you can put this dessert together in minutes.
• Serve it all summer long: This make-ahead treat is perfect for a crowd. And it’s fancy enough for guests, easy enough for everyday.
• The easiest warm-weather showstopper: This classic best shortcake recipe is surprisingly simple.
• Picture perfect! Don’t you love a dessert that’s so pretty it needs no decorating?

Some of the sweetest, juiciest strawberries in the world come from Wexford, the county in Ireland where I grew up. If we’re home during the season, we love to take George strawberry picking and, (if there are enough left after snacking!) making Strawberry Shortcake. But ANY strawberry will taste fabulous in my foolproof shortcake recipe. The simple flaky homemade biscuits alone are a game-changer!

My most important tip for the best strawberry shortcake is to macerate the berries. It might sound fancy and complicated, but it’s as easy as marinating. Simply slice the berries and let them sit in a mixture of sugar and vanilla. This draws out their juices and makes a lovely pink vanilla-accented syrup. My other tip is to eat as many strawberries as you can this season! You’ll adore my Strawberry Rhubarb Crisp, 3-Ingredient Strawberry Jam, and Strawberry Angel Food Cake.

Bold Bakers Loved This!

“I don’t like pre-made shortcake shells, so I decied to give your recipe a go. I’m so happy I did! My Strawberry Shortcake was fabulous!”—Linda

“This Strawberry Shortcake was leaps and bounds beyond any I’ve had before. And the aroma that filled the house while the biscuits were baking was incredible too.”—Bakey

“This is now my forever Strawberry Shortcake recipe! The frozen butter trick for the biscuits is a game changer.”—Lori

IMPORTANT NOTE: This recipe was improved and updated on 5/3/2026, to include explanations and substitututes of key ingredients, make-ahead and stroage instructions, answers to the most frequently asked questions, and Pro Chef Tips. 

Table of Contents

• Biscuit vs. Shortcake
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Strawberry Shortcake
• Gemma’s Pro Chef Tips
• Make-Ahead And Storage Tips
• FAQS
• More Strawberry Recipes

Biscuit vs. Shortcake

• Traditional Strawberry Shortcake is made with a lightly-sweetened biscuit, not sponge cake. The biscuit better soaks up the flavors and juices from the strawberries and the cream beautifully.
  • Cake-style shortcake is softer and sweeter, but not as traditional.
• In my biscuit strawberry shortcake recipe, I use an easy, sour cream-based biscuit. It’s wonderfully crumbly, just a bit sweet, and perfectly rustic. It’s layered with macerated, sliced strawberries flavored with real vanilla, and finished it with freshly whipped cream.
• In the U.S., using a biscuit goes back to early American baking traditions, where a shortcake meant a rich, tender pastry made with butter.
• If you’d like to make a cake recipe for strawberry shortcake using cake instead of a biscuit, check out my sponge cake or angel cake recipes.
• For more variations on Strawberry Shortcake, see my Chocolate Strawberry Shortcake, Strawberry Shortcake Ice Cream Bars, Grilled Shortcake with Strawberries and Lime Cream, and Strawberry Shortcake Cupcakes.

Tools You Need

• Mixing bowls
• Measuring spoons
• Measuring cups
• Glass measuring jug
• Kitchen scale (optional)
• Baking sheet
• Parchment paper
• Grater
• 3-inch cutter
• Pastry brush
• Wire cooling rack
• Electric hand mixer or whisk

Key Ingredients and Substitutes

Strawberry Filling

Strawberries

• Sliced fresh strawberries give this dessert its classic sweet, tangy flavor.
• Importantly, the strawberry juice creates syrup when the berries macerate.
• If you don’t have fresh, in-season berries, use frozen berries.
• Substitutes: Use the same amount of blueberries, raspberries, diced peaches, or a mixture.

Granulated sugar

• Granulated sugar enhances the sweetness of the berries and draws out the juices, to create a syrupy texture.
• Substitute: You can use honey or maple syrup instead.

Vanilla extract

• Vanilla extract enhances the flavor of the strawberries.
• Substitutes: Use an equal amount of Vanilla Bean Paste or simply use the seeds from a fresh vanilla pod.

Shortcake Biscuits

Eggs

• Eggs add structure and richness.
• Importantly, eggs bind the dough together.
• Always use large eggs in baking recipes unless instructed otherwise..
• Substitute: In place of each egg, use a flax egg: mix 1 tablespoon of ground flax seeds with 3 tablespoons of water, and let sit for 5 minutes before using.

Sour cream

• Sour cream adds richness and moisture.
• Importantly, sour cream gives the shortcake biscuits, a soft, tender texture.
• Additionally, sour cream contributes a lovely, tangy note.
• Substitute: Use the same amount of full-fat Greek yogurt.

Vanilla extract

• Vanilla extract enhances the flavors and adds a warm, sweet-floral note.
• Substitute: Use an equal amount of Vanilla Bean Paste if you’d like.

All-purpose flour

• All-purpose flour gives the biscuits structure while still creating a tender, but crumbly texture.
• Substitute: Use an equal amount of a 1:1 gluten-free baking mix, like my Easy Almond Flour Baking Mix,  or another gluten-free flour if you prefer.

Granulated sugar

• Granulated sugar lightly sweetens the biscuits
• Importantly, the sugar helps with browning.

Baking powder

• Baking power lifts the biscuits and gives them lightness.

Salt

• Salt brings out the flavors. Don’t leave it out, or your biscuits will taste flat.

Butter

• Butter contributes moisture and richness.
• Importantly, using frozen butter creates flaky layers.
  • As the biscuits bake, the cold butter creates steam pockets that make the biscuits light and feathery.

Egg Wash

• Brushing on egg wash (1 egg beaten with 1 tablespoon of water, milk, or cream) creates golden, crusty tops.

Powdered Sugar, for dusting

• Dusting with powdered sugar adds a light sweetness and a pretty finish.

Whipped Cream

Heavy whipping cream

• Heavy whipping cream (with a fat content of at least 36%) whips up beautifully.
• I recommend whipping the cream to soft peaks.
• I like unsweetened whipped cream here, as it highlights the sweetness of the berries.
• For more tips, see my Guide to Making Perfect Whipped Cream (3 Flavors).
• Substitute: Use Coconut Whipped Cream if you prefer.

How to Make Strawberry Shortcake Recipe

Macerate the Strawberries

1. Prepare the berries. In a medium bowl, add the strawberries, sugar, and vanilla extract. Stir to coat the strawberries and let the mixture sit at room temperature for 2 hours.

Prepare the Cream

2. Whip cream. In a large bowl, using an electric mixer on medium-low speed, whip the heavy cream until it reaches soft peaks. Cover and refrigerate.

Make the Biscuits

3. Prepare to bake. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
4. Mix wet ingredients. In a medium bowl, whisk together the eggs, sour cream, and vanilla.

5. Combine dry ingredients. In a large bowl, combine flour, sugar, baking powder and salt. Using the large side of a grater, grate the frozen butter directly into the dry ingredients. Stir to coat in the flour mix.

6. Finish dough. Add your wet ingredients into the dry and stir until combined. Do not overmix as this will make the shortcakes tough.

7. Cut biscuits. On a floured surface gently press down your dough to 1 inch thick. With a round 3 inch cutter cut out your shortcakes.

8. Add egg wash. Transfer the shortcakes to your prepared baking sheet and, using a pastry brush, glaze the tops with egg wash.

9. Bake and cool biscuits. Bake for 18-20 minutes or until golden brown. Remove from the oven and allow to cool completely on a wire rack.

Assemble the Shortcakes

10. Assemble shortcakes. Split the shortcakes in half horizontally. Spoon about ½ cup of the macerated strawberries with their juices onto each shortcake bottom. Top with a generous spoonful of chilled whipped cream, and cover with the tops. Dust the shortcakes with icing sugar.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• Use other berries or a mixture. You can absolutely add other seasonal berries and fruit to your liking. To do this, just be sure to add them in at the same time as macerating the strawberries.
• Use very cold cream. This will ensure it whips up perfectly cloud-like cream.
• Take care not to overwhip your cream. For the best texture, you want soft peaks that just hold their shape.
• Handle gently. For tender biscuits, use a light touch when working with the dough.
• Cold butter is key. This is important if you want flaky biscuits. If your dough starts to feel warm or soft, pop it in the fridge briefly before baking.
• Mix it up. For a bright pop of flavor, mix 2 teaspoons of freshly grated lemon zest into the dough. Or for a gourmet style herbal twist, mix in 1 teaspoon of finely chopped thyme to the biscuit dough.
• Cut correctly. For biscuits with the perfect rise and shape, press down with your cutter, then pull straight back up. Do not press and turn the cutter!
• Egg wash the tops only. Brush the egg wash only on the biscuit tops. Wash on the sides of the biscuits could interfere with them rising.

Make-Ahead And Storage Tips

Make-ahead tips

• You can make the berry mixture and refrigerate it up to 2 hours ahead.
• The cream can be whipped and then refrigerated up to two days. Rewhip briefly if needed.
• These shortcakes are best eaten immediately after assembling. but after baking and cooling the shortcakes, put them in an airtight container and store at at room temperature for up to two days.
• Before assembly, you can refresh the biscuits in an oven at 300℉ (150℃) for 15 minutes.

How to store leftovers

• After the strawberry shortcakes are assembled, it’s best to eat them right away, but if you’d like you can store unused biscuits in an airtight container at room temperature for up to two days.
• Enjoy leftover biscuits with and strawberry jam, clotted cream!

FAQS

Can I make these shortcakes gluten-free?

• Yes, you can make these shortcakes gluten-free.
• In place of the all-purpose flour, use the same amount of a 1:1 gluten-free baking mix, like my Easy Almond Flour Baking Mix or another gluten-free flour.

Can I make Strawberry Shortcake without eggs?

• Yes, you can make Strawberry Shortcake without eggs.
• In the batter, use 1 tablespoon of ground flaxseed mixed with 3 tablespoons of water for each egg. Let sit for 5 minutes before mixing into the batter.
• Instead of egg wash, simply brush the tops of the biscuits with milk before baking.

What do I use if I don’t have a biscuit cutter?

• If you don’t have a biscuit cutter, use something of a similar size with a sharp edge.
• Good options are a drinking glass, a metal measuring cup, or a mason jar lid, or a cookie cutter.
• You can also cut square biscuits using a knife.

More Strawberry Recipes

• Strawberry White Chocolate Cheesecake
• Strawberry Frozen Yogurt
• Strawberry Cornmeal Quick Bread
• Starbucks Strawberries and Cream Frappuccino
• Strawberry Gelato

IMPORTANT NOTE: This recipe was improved and updated on 5/3/2026, to include explanations and substitututes of key ingredients, make-ahead and stroage instructions, answers to the most frequently asked questions, and Pro Chef Tips. 

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