Classic Strawberry Shortcake with Whipped Cream

This classic Strawberry Shortcake offers a soft, tender biscuit texture that’s just irresistible. The shortcakes bake twice—first nestled with some macerated strawberries inside, then topped generously with more fresh berries, their sweet juices, and a tangy lemon whipped cream that brings everything alive!

This beloved Strawberry Shortcake is simple yet special, perfect for any day you want a comforting treat. The shortcakes have that lovely biscuit feel and bake initially with part of the sweetened berries mixed in. Then they pop back in the oven to finish before you pile on the rest of the juicy strawberries, their syrup, and bright lemon whipped cream. The end result is light, fresh, and a perfect mix of sweet and tart.

From start to finish, this recipe takes about 30 minutes—15 minutes to get everything ready and 15 minutes to bake—and serves eight. Down below, you’ll find a full list of ingredients, step-by-step instructions that anyone can follow, handy tips for nailing the dough every time, ideas to mix in other fruits or citrus flavors, plus easy storage and make-ahead tricks to keep life simple.

• Quick rundown: soft, tender shortcakes layered with luscious macerated strawberries, topped with refreshing lemon whipped cream.
• Time commitment: roughly 30 minutes total—great for when strawberries are ripe in spring and summer, or anytime with frozen berries.
• What’s included: full ingredient list, clear step instructions, practical tips, plus answers to common questions and tasty variation ideas.

This classic Strawberry Shortcake is soft, tender, and biscuit-style. The process involves double-baking—first with part of the macerated strawberries inside, then topped high with the remaining strawberries, their syrup, and luscious lemon whipped cream!

Why You’ll Love This Shortcake

• This strawberry shortcake is tender and soft with just the right touch of sweetness, especially paired with fresh, zingy lemon whipped cream. If you love that bright strawberry-lemon combo, you might also enjoy our Strawberry Lemon Cake.
• The shortcakes take about five minutes to prep before baking, and while they’re in the oven, you can easily prep the strawberries—saving you precious time! For another quick, no-bake strawberry treat, see our No-Bake Strawberry Cheesecake Recipe.
• You can get creative! This shortcake is a tasty canvas to top with your favorite berries and whipped cream just how you like it.

Pro Tips for Perfect Shortcakes

• Give baking some of those macerated strawberries alongside the shortcakes a try—this technique, outlined in our step-by-step strawberry shortcake recipe, helps their sweetness blend deep into the biscuit, making the strawberry flavor pop beautifully.
• When the shortcakes come out of the oven the first time, dot their warm tops with butter before the second bake for an irresistibly rich and crisp finish.
• Always taste your strawberries before adding sugar. If they’re very sweet, a squeeze of fresh lemon juice balances the flavors wonderfully.

When mixing the dough, aim for a texture that’s somewhere between crumbly and sticky. Add your milk gradually until the dough just comes together easily. Think of it like making a pie crust—working quickly and gently, as you would for a flaky homemade apple pie crust, keeps your shortcakes tender and full of flavor.

Be careful not to overmix. The dough should barely hold together without being sticky or too dry. Like pie dough, adding enough milk quickly helps keep your shortcakes light, flaky, and delicious.

Common Shortcake Questions

Why is it called ‘shortcake’? The “short” part comes from baking terminology—fats like butter “shorten” the gluten strands in flour. This stops the dough from getting tough or chewy, giving you that flaky, tender texture your shortcake needs.

Strawberries have been the classic go-to fruit since the mid-1800s for this dessert in the U.S., but don’t hesitate to swap in other fruits to make it your own!

Classic Strawberry Shortcake Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ¼ teaspoon kosher salt
• ½ cup unsalted butter, softened for the shortcake dough
• ½ cup milk, approximate
• 1 quart strawberries
• ½ cup sugar
• 3 tablespoons unsalted butter for dotting
• 1 cup heavy whipping cream
• ¼ cup powdered sugar
• 2 teaspoons lemon rind

Strawberry Shortcake Variations

• Try Different Berries: Switch out strawberries for blackberries, raspberries, or blueberries! Each berry brings its own sweetness, so adjust sugar as you like. I’m always excited to hear what combos you try—drop me a comment below!
• Mix Up the Citrus: Lemon whipped cream is classic, but you can also use clementine zest or a splash of your favorite extract to brighten things up.
• Make Fun Shapes: Want to get playful? Roll out the dough and use cookie cutters to cut hearts, stars, or any shape you love for a festive twist.
• Try Different Textures: If you’re into scone-style shortcakes, check out my lemon strawberry shortcake for two recipe. It’s just as delicious but with a slightly different crumb.

Substitutions

• Milk: I usually grab whole milk for that rich, creamy texture. But you can swap in low-fat, plant-based milks, or even water. The texture might shift a bit but it’ll still work.
• Flour: Want extra tender shortcakes? Pastry or cake flour are fantastic swaps for all-purpose.
• Sugar: You can cut sugar in half and still get great flavor. I tend to stick with the full amount for that perfect sweetness.
• Baking Powder: No baking powder? Baking soda can work if you swap the milk for buttermilk or add a teaspoon of lemon juice, since baking soda needs acid to activate.

I always pick strawberries that are ripe but still firm—no mushy berries for my shortcake! Firm ones give the best flavor and texture. Strawberry season here runs April to June, but honestly, I don’t sweat it too much. Frozen berries are totally fine and taste great year-round.

Always taste your strawberries before adding sugar. If they’re already super sweet, just squeezing in a little fresh lemon juice can balance out the natural sugars beautifully.

What is the difference between cake and shortcake?

Texture is the biggest difference. Cakes tend to be moist and soft, while shortcakes have a biscuit-like, slightly crumbly texture. Usually, cakes bake the fruit right into the batter, but shortcakes add the fruit separately—like in this recipe, where berries come near the end of baking. Sometimes shortcakes aren’t baked with fruit at all!

What is the difference between biscuits and shortcakes?

It’s all about sweetness. Shortcakes are a little sweet, while biscuits usually lean savory. Still, I’d happily dress up biscuits with honey and berries for a sweet treat anytime.

Can you freeze shortcake?

Yes! Both baked and unbaked shortcakes freeze beautifully.

How can you make strawberry shortcake in advance?

You can prep the dough up to three days ahead and keep it refrigerated, or freeze it for up to three months.

Will the recipe multiply?

This recipe scales up easily and has been tested in bigger batches professionally. Just adjust quantities according to your mixer and oven space!

Can you bake shortcake dough from frozen?

Absolutely! Set your oven to 325°F convection or 350°F regular. Place frozen shortcakes on a baking sheet and bake for about 19-22 minutes until golden on the edges. Timing depends on size and thickness. Assemble as usual, then give it a final 5-minute bake at 400°F with berries to finish.

If you give this recipe a try and love it, please drop a 🌟star rating and share your thoughts in the comments below. Your feedback really makes my day!

Old Fashioned Strawberry Shortcake with Whipped Cream

This old-fashioned Strawberry Shortcake is tender, soft, and biscuit-style. The shortcakes are baked twice with some macerated strawberries inside, then piled high with the reserved strawberries, their sauce, and bright lemon whipped cream!

Ingredients and Key Notes

• Strawberries: Fresh strawberries pack the best flavor, but frozen berries work beautifully if fresh aren’t around. Just taste your berries first so you can tweak the sugar perfectly.
• Baking Powder: Use double-acting baking powder—it works twice, once when mixing and again in the oven. This ensures a steady rise and lets you prep dough ahead or freeze it.
• Whole Milk: I prefer whole milk for its richness and fat that keeps shortcakes moist and tender. But alternatives work too if needed.
• Butter: Unsalted butter is best here. It adds great flavor and lets you control salt levels.
• All Purpose Flour: Has just the right gluten balance for tender but sturdy shortcakes.
• Kosher Salt: Adds flavor and strengthens the dough without being overly salty.
• Sugar: Adds sweetness and moisture for soft shortcakes.
• Confectioner’s Sugar: Dissolves easily in cream, giving a smooth texture to whipped cream.
• Heavy Whipping Cream: Use full-fat cream for the best silky peaks. Light cream can get grainy and won’t whip as well.
• Lemon Rind: Zest just the bright yellow part of the lemon peel for a fresh citrus punch—avoid the bitter white pith underneath.

• Strawberries: Fresh or frozen, strawberries are the star here. Taste your berries to get sugar just right.
• Baking Powder: Trust a double-acting version for tender rise and dough flexibility.
• Whole Milk: Whole milk adds creaminess and richness to keep shortcakes moist.
• Butter: Use unsalted butter for creamy flavor while controlling salt.
• All Purpose Flour: The reliable choice for balanced gluten in tender shortcakes.
• Kosher Salt: Enhances flavor without overpowering.
• Sugar: Adds sweetness and moisture.
• Confectioner’s Sugar: Smoothly blends into whipped cream.
• Heavy Whipping Cream: Full-fat cream whips best and holds peaks nicely.
• Lemon Rind: Zest just the bright yellow for fresh flavor.

Substitutions and Flavor Swaps

• Switch Up the Berries: Blackberries, raspberries, and blueberries all shine here. Just tweak sugar since sweetness varies. I’d love to hear your berry picks—share below!
• Change the Citrus: Lemon whipped cream is classic, but clementine zest or extracts offer fun alternatives.
• Go Fun with Shapes: Roll out the dough and cut with cookie cutters for a festive touch—hearts, stars, or your favorite shapes.
• Try Different Textures: Want a scone-style crumb? Try my lemon strawberry shortcake for two recipe—it’s equally delicious!

• Milk: Whole milk gives creamy richness. Low-fat, plant-based milks, or water will work, but expect different texture and tenderness.
• Flour: Pastry or cake flour soften the crumb if you want that.
• Sugar: You can cut sugar by half and keep great flavor and moisture.
• Baking Powder: Out of baking powder? Use baking soda with buttermilk or lemon juice to activate it.

• Try Other Berries: Blackberries, raspberries, or blueberries all bring their unique flavors. Adjust sugar to get your perfect balance. Tell me your favorites below!
• Mix Up the Citrus: Don’t feel limited to lemon—clementine zest or extracts add exciting notes.
• Get Creative with Shapes: Use cookie cutters to add charm—hearts, stars, whatever makes you smile.
• Change the Texture: For a scone vibe, check out my lemon strawberry shortcake for two recipe—it’s got a delightful crumb variation.

• Milk: Whole milk offers creamy richness but feel free to swap with others remembering texture will differ.
• Flour: Pastry or cake flour soften the crumb nicely.
• Sugar: Halving sugar still works well flavor-wise and keeps moistness.
• Baking Powder: Use baking soda with buttermilk or lemon juice if you don’t have baking powder—this acid activates it properly.

Step-by-Step Method

1. Preheat your oven to 400°F (skip convection for this recipe).

2. Whisk together flour, baking powder, and kosher salt in a bowl.

   

3. Rub softened unsalted butter into the flour with fingers or pastry cutter until the mix looks like damp sand with no large butter pieces.

4. Add milk slowly, starting with 1/4 cup, mixing lightly. Add more as needed until dough holds together but isn’t sticky or crumbly.

   

5. Split dough into two halves and press into the bottom of an inverted 8-inch cake pan or rimmed baking sheet, making discs about a bit thicker than 1/4 inch.

6. Bake shortcakes for about 15 minutes until golden and beautiful.

   

7. While baking, wash and hull strawberries, dividing into two bowls.

8. Crush half the berries with 1/4 cup sugar and toss whole berries with remaining 1/4 cup sugar. Cover and let macerate at room temp.

   

9. Chill your mixing bowl and whisk or stand mixer bowl plus whisk attachment before making whipped cream.

10. Pour heavy cream into chilled bowl, sift powdered sugar on top, add lemon zest, and whip on medium-low or by hand until soft peaks form, about 5 minutes. Keep whipping for firmer peaks.

    

11. Take shortcakes from oven and dot warm tops with 3 tablespoons butter.

12. Drain crushed berries in a colander, saving juice.

    

13. Spread drained crushed berries on one shortcake, place the other on top, then top with the whole macerated berries.

14. Pop the assembled shortcake back in the oven for 5 minutes, then drizzle with reserved strawberry juice.

    

15. Finish by topping with lemon whipped cream and serve warm.

Storage, Freezing, and Leftovers

To keep your shortcakes at their best, store the strawberry sauce separately until right before serving. Baked shortcakes keep well in an airtight container at room temperature for up to 3 days or refrigerated for about a week. Both baked shortcakes and unbaked dough freeze brilliantly up to 3 months—perfect for making ahead and saving time!

Whipped cream tastes freshest when made just before serving, but you can make it up to 3 days ahead—just keep it chilled and covered. Add it right before serving for the lightest, fluffiest finish.