Breads & Doughs

Strawberry Shortcake Recipe

4.89 from 59 votes
My easy strawberry shortcake recipe combines an incredible sweet biscuit, sliced strawberries flavored with real vanilla, and topped off with rich whipped cream.
A Strawberry Shortcake stuffed with whipped cream and strawberries.

Hi Bold Bakers!

In my opinion, you have not lived until you’ve made my homemade strawberry shortcake recipe. All of us know what strawberry shortcake is, but unfortunately, I bet many of you have never had the pleasure of tasting the real deal, let alone making it from scratch. Let’s fix that!

My strawberry shortcake recipe combines an incredible sour cream-based sweet biscuit, filled with macerated sliced strawberries flavored with real vanilla, and of course, it’s all topped off with a generous dollop of rich whipped cream. This combination of flavors and textures is a one-way ticket to fruity dessert heaven! Let’s go!

What Is Shortcake?

Strawberry shortcake is not just a vanilla cake with whipped cream and berries, it’s a delicate combination of a homemade sweet biscuit, freshly sliced fruit swimming in its own juicy syrup, and homemade whipped cream. While the flavor of a strawberry shortcake has been interpreted and replicated into so many different kinds of desserts, this one is the real deal. There is something so special about all the parts of this dessert. Starting with my shortcake recipe which is made in one bowl and by hand.

The Difference Between A Biscuit And Shortcake

There is something so special about all the parts of this dessert, starting with my shortcake recipe, which gives you all the secrets to making a perfect pillow of layered dough.

Shortcake itself is sweeter than a biscuit, and even more rich and moist than a scone thanks to grated frozen butter and creamy sour cream. Once the shortcake is baked, the outside has a sweet crust and the inside is tender and chewy. This is the perfect base for fresh whipped cream and sweet berries.

Three plates of Strawberry Shortcake, with fresh whipped cream and strawberries.

About Macerating Fruit

Macerating fruit sounds fancy and complicated, but it’s really just a process of adding sugar and sometimes extra flavor to fresh fruit to draw out their natural juices and create a syrup or sauce.

To make the macerated strawberries in my strawberry shortcake recipe, I simply slice strawberries into thin slices and sprinkle over a bit of sugar. I mix the sugar through and add in the seeds from a fresh vanilla pod. After all this sits together and macerates (similar to marinates) what you’re left with is soft berries and a lovely pink vanilla scented juice.

When spooned over the freshly baked shortcakes and covered in cream, the berries and sauce give this dessert its signature strawberry shortcake flavor.

What You Need To Make Strawberry Shortcake

How To Make Strawberry Shortcake

Believe me when I say this is an easy strawberry shortcake recipe — it’s simple, to the point, and no fuss at all. Here’s how you do it (and don’t forget to get all the measurements in the printable recipe down below):

  • Combine strawberries, sugar, and vanilla bean (or extract). Stir well and let stand 2 hours — this is called macerating, drawing out the natural juices of the fruit. Honestly, it’s what makes everything so lovely!
  • Beat whipping cream at medium speed with an electric mixer until it reaches soft peaks. Be sure not to over-whip. Cover and chill.
  • Whisk together eggs, sour cream, and vanilla until blended.
  • Combine flour, sugar, salt, and baking powder in a large bowl. Using the large side of a grater, grate the frozen butter directly into the dry ingredients. Frozen butter is an essential part of making the best shortcake. Stir to coat in the flour mix. Frozen, grated butter gives a lovely soft, fluffy texture to your shortcake.
  • Add wet ingredients to dry, stirring just until dry ingredients are moistened and form a ball.
  • On a floured surface gently press down your dough to 1 inch thick. With a round cutter (I used 4″ wide, but you can use smaller) cut out your shortcakes.
  • Glaze the tops of the scones with milk. Bake at 400°F (200°C) for 18-20 minutes or until golden.
  • Split shortcakes in half horizontally. Spoon about 1/2 cup berry mix and juice onto each shortcake bottom; top each with a rounded spoonful of chilled whipped cream, and cover with tops. Dust the shortcake with icing sugar to decorate.

Using Other Berries Or Fruit With Shortcake

While classic strawberry shortcake obviously features sliced strawberries, 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. This will ensure they develop the same flavor and give off their lovely juice which will add to the sweet sauce.

A strawberry shortcake sitting on a pink plate with cream and berries, for the perfect strawberry dessert.

More Strawberry Recipes

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

 

Watch The Recipe Video!

Strawberry Shortcake Recipe

4.89 from 59 votes
My strawberry shortcake recipe combines an incredible sweet biscuit, sliced strawberries flavored with real vanilla, and topped off with rich whipped cream.
Author: Gemma Stafford
Servings: 8
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
My strawberry shortcake recipe combines an incredible sweet biscuit, sliced strawberries flavored with real vanilla, and topped off with rich whipped cream.
Author: Gemma Stafford
Servings: 8

Ingredients

For the Strawberries:

  • 2 cups (16oz/450g) fresh strawberries (quartered)
  • 1/2 cup (4oz/115g) sugar
  • 1 teaspoon vanilla extract
  • 2 cups (16floz/450ml) heavy whipping cream (whipped)

For the Shortcakes:

  • 2 large eggs (lightly beaten)
  • 1 cup (8oz/225g) sour cream
  • 1 teaspoon vanilla extract
  • 2 3/4 cups (13oz/380g) all-purpose flour
  • 1/4 cup (2oz/57g) sugar
  • 1 teaspoon salt
  • 4 teaspoons baking powder
  • 3/4 cup (6oz/170g) butter (frozen)

Instructions

  • Combine strawberries, sugar, and vanilla bean (or extract). Stir well and let stand 2 hours.
  • Beat whipping cream at medium speed with an electric mixer until it reaches soft peaks. Cover and chill.
  • Whisk together eggs, sour cream, and vanilla until blended.
  • Combine flour, sugar, salt, and baking powder in a large bowl. Using the large side of a grater, grate the frozen butter directly into the dry ingredients. Stir to coat in the flour mix. Frozen, grated butter gives a lovely soft, fluffy texture to your shortcake.
  • Add wet ingredients to dry, stirring just until dry ingredients are moistened and form a ball.
  • On a floured surface gently press down your dough to 1 inch thick. With a round cutter (I used 4" wide, but you can use smaller) cut out your shortcakes.
  • Glaze the tops of the scones with milk. Bake at 400°F (200°C) for 18-20 minutes or until golden.
  • Split shortcakes in half horizontally. Spoon about 1/2 cup berry mix and juice onto each shortcake bottom; top each with a rounded spoonful of chilled whipped cream, and cover with tops. Dust the shortcake with icing sugar to decorate.

Recipe Notes

Nutrition Facts
Strawberry Shortcake Recipe
Amount Per Serving
Calories 436 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 21g131%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 97mg32%
Sodium 137mg6%
Carbohydrates 36g12%
Fiber 1g4%
Sugar 150g167%
Protein 5g10%
Vitamin A 500IU10%
Vitamin C 2.5mg3%
Calcium 40mg4%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

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Linda
Linda
1 year ago

I made this yesterday and it was fabulous! I was worried and the shortcakes since I dont have much luck with anything that has to be rolled and cut, my husband suggested going to the store and buying premade shells. I dont like those premade shells so I decided to give this a go. I’m so glad I did, they turned out great!

Don
Don
4 months ago

My son asked for a fruity Deseret even strawberry shortcake and remembered you had one.
My kids said one of the best dessert I have ever made

Sehrish
Sehrish
10 months ago

I just made this today and oh boy it came out soooo good.

Nic
Nic
10 months ago

Hi Gemma, I tried making it and it turned out great! I’m just wondering if it is normal that there is a sour aftertaste that stays in the tongue for a bit. Or I just miss a step in the process.

BakerBug
1 year ago

If selling a house, the owners should bake a batch of these prior to showing as they smell absolutely amazing when baking. The aroma that filled the house made our mouths salivate.

Leaps and bounds above anything bought or made from a mix. Worth the effort grating the frozen butter.

For a little decadence, I soaked the berries in a splash of Grand Marnier with a little sugar.

Another fantastic recipe. Thank you Gemma!

Rosalie Brown
Rosalie Brown
2 years ago

Pat the dough into “1” what? Add the salt, when? How many does it make?

SheBakes
19 hours ago

My taste buds approve! The strawberries were delightfully sweet, and the shortcake added a welcome, warm taste. I have never made shortcakes, but they turned out surprisingly well. Overall, I rate this 5/5 stars. 😁

Mildz7
2 days ago

It was my first time to make a shortcake and this recipe did not fail me. Crisp on the outside, soft in the inside and perfect with strawberries and whipped cream! Thank you Gemma for this wonderful recipe. What a delight!

27Stephanie
3 days ago

Absolutely loved these! Very similar to a scone, and adding strawberries made it delicious 🙂

Katherine Landon
4 days ago

I was so excited to try these after seeing this recipe! So delicious! I will be making them again for Memorial Day weekend. Thanks so much, Gemma!

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!