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Strawberry Shortcake

Strawberry Shortcake Recipe

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My strawberry shortcake recipe combines an incredible sweet biscuit, sliced strawberries flavored with real vanilla, and topped off with rich whipped cream.

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! Lets go!

What is a shortcake?

Strawberry shortcake is not just a vanilla cake with whipped cream and berries, its a delicate combination of a homemade sweet biscuit, fresh 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.

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

The shortcake itself is sweeter than a biscuit, and even more rich and moist that 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.

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How do you macerate fruit for Strawberry Shortcake?

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.

Will this work with other berries or fruit?

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.

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4.7 from 10 votes
Strawberry, Shortcake, Gemma Stafford, Bigger Bolder Baking, Recipes
Strawberry Shortcake
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.

Course: Dessert
Cuisine: American
Servings: 8
Calories: 436 kcal
Author: Gemma Stafford
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
  1. Combine strawberries, sugar, and vanilla bean (or extract). Stir well and let stand 2 hours.

  2. Beat whipping cream at medium speed with an electric mixer until it reaches soft peaks. Cover and chill.

  3. Whisk together eggs, sour cream, and vanilla until blended.

  4. 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 flour mix. Frozen, grated butter gives lovely soft, fluffy texture to your shortcake.

  5. Add wet ingredients to dry, stirring just until dry ingredients are moistened and forms a ball.

  6. 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.

  7. Glaze the tops of the scones with milk. Bake at 400oF (200oC) for 18-20 minutes or until golden.

  8. 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.

Watch the Recipe Video!

Nutrition Facts
Strawberry Shortcake
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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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Madhu Joshi on August 13, 2019 at 4:33 am

    What can I use instead of egg

    • Gemma Stafford on August 14, 2019 at 1:53 am

      Hi there,
      This type of bake can be made without egg. Perhaps add a tablespoon of plain natural yogurt, or you could use a flax egg, but you can try it without. Do not over mix and keep the butter in,
      Gemma 🙂

  2. Linda on June 10, 2019 at 4:27 pm

    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!

    • Gemma Stafford on June 11, 2019 at 10:11 am

      Fantastic, Linda! Well done! Gemma ????

  3. Carol on May 29, 2019 at 7:31 am

    Hi Gemma,
    Thanks for sharing the best strawberry shortcake recipe!! I have tried several and this is definitely the winner!!My family and I loved it. Is there anyway I could make this as a cake.?

    • Gemma Stafford on May 30, 2019 at 1:38 am

      I’m delighted to hear that! Thanks so much for trying it out. You could try and make it into a big shortcake yes, however I would just be worried about it hard to cut because of it’s size.


  4. Katie Zack on May 27, 2019 at 10:50 am

    Made the shortcake this morning and had a little dough leftover. Baked it and ate it as quality control! Delicious all by itself. Greek yogurt worked great!!

    • Gemma Stafford on May 27, 2019 at 11:41 pm

      I’m delighted to hear that!!!

      Thanks for trying it out,

  5. Katie Zack on May 26, 2019 at 8:24 pm

    Do you think it would work to substitute Greek yogurt for the sour cream? I’ve done it for other baked goods and it worked. Would use whipping cream for topping.

    • Gemma Stafford on May 27, 2019 at 7:24 am

      Yes absolutely in the recipe you can use sour cream. It’s perfect.


  6. Marie on April 25, 2019 at 8:37 am

    Hi Gemma,
    I tried the recipe and it tastes great! I did not get much of a rise though. Should it have doubled in size? I rolled it out to about a quarter inch since I have to put these in a tiny jar. They puffed up slightly. Still tastes way better than the bisquick mix though. 🙂

    Can I use baking soda in place of the baking powder? Will that help?

    • Gemma Stafford on April 26, 2019 at 2:16 am

      Hi Marie,
      this is not meant to rise much, not like a scone, where we expect a high rise.
      Bicarbonate of soda will not be right for this recipe. I am not sure what you mean by putting these in tiny jars, or how that would work for you. I think you are expecting something else, though I am not too sure what!
      sorry, I think I am not helping too much as I am not sure what you are doing with this dough.
      Gemma 🙂

      • Marie on April 26, 2019 at 4:39 am

        I think it’s wonderful that you respond to questions so quickly. 🙂 lol
        Good to know that it’s not supposed to rise as much. I am making regular strawberry shortcakes in a jar, but the jars are 6oz. I have to make sure I can fit 2 layers of the shortcake in with everything else . I think the jar itself is only 3 inches high. ????


        • Gemma Stafford on April 27, 2019 at 2:29 am

          Hi Marie,
          Ah! now I get it, I was thinking a deep jar, could not see how that would work. Let us see the finished article now, that will be interesting for us.
          Gemma 🙂

  7. natalie on April 19, 2019 at 10:10 am

    hi! would you cinsidder this a moist shortcake? if not, what may i add to make it moist?

    • Gemma Stafford on April 20, 2019 at 3:11 am

      Hi Natalie,
      shortcake by definition is not moist as such, more of a buttery scone/biscuit. The addition of the cream and fruit is what makes this moist.
      try it, just a sample to start, that wil ltell you what you want to know.
      A sponge cake would be more moist, and delicious too. You could try this one ( The sponge used in this recipe will be good for all of your sponge cake needs, it is moist and tender too.
      I hope this is of help,
      Gemma 🙂

  8. Lynda on November 18, 2018 at 12:14 pm

    The recipe doesn’t call for sweetening the whipped cream. Is this correct? By the way, the shortbread recipe is devine!

    • Gemma Stafford on November 19, 2018 at 8:47 am

      That’s correct, i do not sweeten my cream.

  9. Nannys bake on November 10, 2018 at 10:54 am

    Can you freeze these for later baking?

    • Gemma Stafford on November 11, 2018 at 5:40 pm

      yes absolutely you can. Great idea. Just let them defrost in the fridge over night or at room temp for an hour.


  10. Gailcarducci on October 15, 2018 at 6:17 am

    I’m a pretty good cook but have never considered myself much of a baker. That may change now that I’ve found your site. I made the strawberry shortcakes for my family’s Sunday dinner. I was thinking of sending a photo but all that’s left is crumbs! Delicious!

    • Gemma Stafford on October 16, 2018 at 9:00 am

      Hi Gail,
      there you go! Turns out you are also a great baker, a #boldbaker in fact!
      Now that you have started there is no stopping you, very well done,
      Gemma 🙂

  11. Rosalie Brown on September 4, 2018 at 3:43 pm

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

    • Gemma Stafford on September 6, 2018 at 2:37 am

      Hi Rosalie,
      I take your point, and I will go back to the recipe and correct it. 1 inch thick, and add the salt with the dry ingredients. Thank you for bringing this to my attention.
      Gemma 🙂

  12. Jo Oliver on September 3, 2018 at 6:38 am

    Dear Gemma,
    Just a note of great thanks formal you share with us. I do enjoy using your recipes. Your generosity is pleasantly overwhelming. GOD Bless you and your loved ones………hugs

    • Gemma Stafford on September 4, 2018 at 4:49 am

      Thanks so much, Jo. I’m really glad you like my recipes 🙂


  13. Dianne on August 28, 2018 at 12:36 pm

    Can you substitute the sour cream for heavy cream?

    • Gemma Stafford on August 29, 2018 at 9:38 pm

      unfortunately no, but you can use yogurt instead 🙂


  14. Emily on June 22, 2018 at 1:45 am

    Just wanted to let you know that I made this last night for a dinner with friends and it was a HUGE hit. My family requested I make it again while they were still eating it! Many thanks for the great recipe. 🙂

    • Gemma Stafford on June 23, 2018 at 1:39 am

      Hi Emily,
      Good job!
      I am delighted to hear that you and your family loved this dessert, it is delicious, I agree!
      Thank you for letting me know, you have a job for life now!
      Gemma 🙂

  15. Elaine on September 6, 2017 at 7:20 am

    I’m planning not to bake the batter all at the same time. How can I store them? Is it possible to store them? 😛 Thanks Gemma!

    • Gemma Stafford on September 6, 2017 at 8:12 pm

      Hi Elaine,

      Keep in the fridge for 24 hours or freeze them for up to 8 weeks. Hope this helps.


  16. Janet D. Morris on April 28, 2017 at 9:04 pm

    When I was a kid and strawberries started showing up in stands all over town my Mom would make strawberry shortcake for dinner, that’s all. So as a Mom I started doing the same thing. Made this the other night and it’s better than Moms!!! Sorry Mom? It was amazing!!! Thank You!!!

    • Gemma Stafford on April 29, 2017 at 1:39 am

      Hi Janet,
      What a lovely tradition! Where I come from in Ireland is regarded as the Strawberry capital. It is in the sunniest corner of Ireland and the strawberries were field grown for generations, and would be ready in May. We would have them for family celebrations, for the few weeks that they were available. Things have changed, they are grown under glass now, and available for a much longer season! Still good though,
      Gemma 🙂

  17. Riva on April 10, 2017 at 11:35 pm

    Hi Gemma …these shortcakes sure look mouth watering!I have been absolutely delighted when I found your channel and website, and my interest in baking has doubled. Your recipes are easy to follow and turn out tasty and yum!Last time I was delighted to get your reply !THANKS ! But I have to questions:-

    a)can the egg be replaced?If so then with what and how much?I saw your egg substitute chart butbit didn’t help much

    b)can the sour cream be replaced with fresh cream?If so then how much of the same

    • Gemma Stafford on April 11, 2017 at 1:52 am

      Hi Riva,
      There are only so many changes you can make to a recipe before you have a completely different thing!
      I would suggest that you use yogurt instead of the eggs here, and then you can use fresh instead of sour cream. This is to make the bake tender. Try this, I think this is the best suggestion for you. DO NOT OVER-MIX! That will really help too,
      Gemma 🙂

  18. Riva on April 10, 2017 at 7:46 am

    And also if I substitute sour cream with regular all purpose cream then I need to use the same quantity right?
    Thanks for these amazing ideas

    • Gemma Stafford on April 11, 2017 at 3:10 am

      Hi Riva, yes, the same quantity of cream,
      Gemma 🙂

  19. Kaishka angirish on February 7, 2017 at 11:04 am

    2 (16-oz.) fresh strawberries- by this you mean only 2 strawberries ..right?

    • Gemma Stafford on February 9, 2017 at 7:01 am

      Hi there,
      No, you need 2 cups/16oz/1lb of strawberries. I am sorry, I need to change that in the recipe, thank you for pointing this out to me,
      Gemma 🙂

  20. Afroza abedin on May 10, 2016 at 4:57 am

    Can I substitute sour cream with yogurt.

    • Gemma Stafford on May 11, 2016 at 11:42 am

      No, sorry that will not work for this recipe. For the cream you can use heavy, whipping or all-purpose. Hope this helps 🙂

  21. Sirikanya on May 6, 2016 at 6:40 am

    Hi Gemma,
    Just made this recipe today. It was awesome. Just to point out that I followed the written instructions and it didn’t mention salt so I forgot to put it in the shortcake. So perhaps you should include salt in step 4 as well just in case someone might forget it (like me) :D.

    Thank for the great tips and recipes.

    • Gemma Stafford on May 6, 2016 at 1:23 pm

      Thank you so much for letting me know. I will be sure to edit the recipe. 🙂

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