Strawberry Shortcake

This strawberry shortcake is a wonderfully simple, classic dessert that comes together using a biscuit-style shortcake baked right in an 8-inch pan. After baking, you slice it into wedges and fill each with juicy, sweetened strawberries and fluffy whipped cream. The tender, flaky texture of the buttery shortcake perfectly balances the syrupy berries and airy cream. It only takes about 5 to 10 minutes of hands-on prep and 20 to 25 minutes baking time, making it a super easy dessert to whip up whenever you crave a nostalgic treat.

This bright, straightforward strawberry shortcake starts with biscuit dough pressed into an 8-inch round pan and baked until golden. Once baked, you slice it and layer it with sweet, macerated strawberries and softly whipped cream. It’s such a perfect way to show off ripe, flavorful strawberries without any fuss or fancy steps.

The shortcake itself is wonderfully flaky, buttery, and tender, pairing beautifully with the juicy, syrupy berries and just the right amount of whipped cream sweetness. You’ll only spend about 5 to 10 minutes prepping, plus 20 to 25 minutes baking, making it an ideal dessert for busy days or last-minute guests. When done, the shortcake cuts easily into 8 wedges, perfect for sharing with loved ones.

• Flavor and texture: flaky, buttery shortcake meets juicy, syrupy strawberries and soft whipped cream.
• Timing: About 5 to 10 minutes of active prep, plus 20 to 25 minutes baking, and extra time if you macerate strawberries ahead.
• Equipment: An 8-inch round pan for baking, and a stand or hand mixer to whip the cream.
• Make-ahead suggestions: You can macerate strawberries up to a day before serving. The baked shortcake stays good for up to 3 days. Whipped cream is best made fresh right before eating.

Ingredients and Measurements

• 2 cups (250 grams) all-purpose flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 3/4 teaspoon kosher salt
• 6 tablespoons unsalted butter, cold and cut into ½ inch chunks
• 3/4 cup heavy cream
• 1/2 teaspoon vanilla extract
• 4 cups strawberries, hulled and sliced
• 1/3 cup sugar
• 1 cup heavy whipping cream, cold
• 1 tablespoon sugar
• 1/2 teaspoon vanilla extract

Step-by-Step Directions

1. Preheat your oven to 400°F and line an 8-inch round pan with parchment paper to prevent sticking.

2. In a large bowl, whisk together the flour, sugar, baking powder, and kosher salt until evenly combined.

   

3. Cut the cold butter into the flour mixture with your fingertips until the butter pieces are about the size of peas or a bit smaller — these pockets create the flaky texture you want.

4. Pour in the heavy cream and vanilla extract, then gently stir with a rubber spatula just until the dough starts to come together.

   

5. Turn the dough out and knead it gently a few times to make sure no dry spots remain. Then press it evenly into your prepared pan.

6. Bake until golden brown and puffed up, about 20 to 25 minutes. Insert a toothpick in the center to make sure it comes out clean.

   
7. While the shortcake bakes, toss the sliced strawberries with sugar and let them sit for at least 15 to 30 minutes until they soften and release their juices. If you prep them longer, pop them in the fridge.

8. Let the shortcake cool completely before slicing it horizontally so it doesn’t crumble.

   

9. Whip the cold heavy cream in your mixer on medium speed. When it starts to thicken, add sugar and vanilla, then increase speed to medium-high and whip until soft peaks form.

10. Cut the shortcake into 8 wedges and then slice each wedge horizontally to create two layers.

    

11. Spoon the juicy, macerated strawberries over the bottom half of each wedge, add a generous dollop of whipped cream, then top with the other half to make the perfect shortcake slice.

    

Storage and Make-Ahead Tips

This strawberry shortcake is best enjoyed fresh on the day you make it, but leftovers store well for up to 3 days in the fridge. Be sure to keep the shortcake wrapped tightly so it doesn’t dry out. If you can, store the whipped cream separately and whip a fresh batch just before serving for the best fluffy texture.

Why You’ll Love It

• Easy one-bowl biscuit dough that you just pat into the pan—no rolling out or fussing with cutters needed.
• Showcases the bright, fresh flavor of summer strawberries with a quick maceration that brings out their natural sweetness and juice.
• Lovely texture mix—from flaky and buttery shortcake to syrupy soft berries and light-as-air whipped cream.
• Flexible timing lets you prep berries in advance or bake the shortcake a day ahead to fit your busy schedule without stress.

Tips for Flaky, Buttery Results

• Keep butter and cream cold until you need them. Cold butter forms those flaky pockets, and cold cream whips up faster and fluffier.
• Work the butter into the dry ingredients with your fingers just until pea-sized pieces remain to ensure perfect flakiness.
• Press the dough evenly into the pan to help it bake up nicely and rise well.
• Bake until the shortcake is beautifully golden and slightly rough on top—about 20 to 25 minutes. A clean toothpick means it’s done.
• Let the shortcake cool completely before slicing horizontally to avoid crumbling.
• Macerate strawberries for at least 15 to 30 minutes to get plenty of juicy syrup. If prepping more than an hour ahead, refrigerate to keep fresh.
• Whip the heavy cream fresh before serving and stop as soon as soft peaks form for light, pillowy cream. For longer hold, you can add a pinch of gelatin or cream stabilizer.
• Store leftovers covered in the fridge and enjoy within 2 to 3 days. Expect the shortcake to soften a bit as it absorbs the strawberry juices.

Flavor Variations and Substitutions

• If you want the classic biscuit look, roll out the dough and cut it into rounds instead of baking it all together in a pan.
• Add lemon zest to the dough for a bright twist or a drop of almond extract to the whipped cream for a subtle change in flavor.
• Mix in other berries like raspberries or swap peaches for strawberries in late summer for a fresh seasonal change.
• If you love floral flavors, add a tiny splash—about 1/8 teaspoon—of rosewater to the macerating berries.
• For extra richness, fold in a spoonful of mascarpone cheese into the whipped cream to make it creamy and tangy.

Common Questions and Answers

• Can I prepare the strawberries in advance? Yes! You can hull, slice, and macerate them up to a day before making the shortcake. Just keep them covered and chilled. If you keep them longer than an hour, always refrigerate to keep them fresh and safe.
• Do I have to use an 8-inch pan? An 8-inch round pan works perfectly for this recipe, but you can use a similar-sized square pan. Just watch the baking time since different pans can change how fast it bakes.
• Can I make individual biscuits instead of one big shortcake? Absolutely! Just roll out the dough and use a biscuit cutter to make individual pieces if you prefer that classic look.
• How do I stop whipped cream from getting watery or collapsing? Keep your cream super cold and whip it right before you serve. Whip to soft peaks and don’t overdo it. If you want it to hold longer, add a bit of gelatin or a stabilizer.
• How long will leftovers keep? Best to eat the same day, but leftovers stay good for up to 3 days in the fridge. Just know the cake will soften as the syrup soaks in over time.