Strawberry Shortcake

The July heatwave had our kitchen windows fogged up, but my grandmother stood over the mixing bowl with unwavering patience. She taught me that summer strawberries deserve to shine, and these shortcakes became our Sunday tradition after we discovered them at a county fair. Now I make them whenever the farmers market has those ruby red gems that smell like sunshine itself.

Last summer I made these for my daughters birthday instead of cake, and she said it was the best decision ever. Her friends sat around the patio table with strawberry juice running down their chins, asking for seconds before theyd even finished their first. Thats when I knew this recipe wasnt just dessert, it was a memory maker.

Ingredients

• All purpose flour: The foundation of those tender biscuits, dont be tempted to use whole wheat or theyll turn dense
• Unsalted butter: Keep it ice cold, straight from the fridge, so it creates those flaky layers that make shortcake magical
• Whole milk: Adds richness without making the biscuits too heavy, though buttermilk works if you want tanginess
• Fresh strawberries: Look for ones that smell fragrant and give slightly when gently squeezed, they should be deep red throughout
• Heavy whipping cream: Must be cold to whip properly, and it transforms into clouds that balance the bright berries

Instructions

Get your oven ready:

Preheat to 425°F and line a baking sheet with parchment paper, which prevents sticking and makes cleanup effortless

Mix the dry ingredients:

Whisk together flour, sugar, baking powder, and salt until everything is evenly distributed, no clumps allowed

Cut in the butter:

Work quickly with cold butter using a pastry cutter or your fingertips until the mixture looks like coarse crumbs with some pea sized pieces remaining

Bring the dough together:

Stir in milk and vanilla just until the dough forms, being careful not to overwork it or those biscuits will be tough instead of tender

Shape and cut:

Pat the dough gently into a 1 inch thick rectangle on a floured surface, then cut 6 rounds with a 2.5 inch biscuit cutter, pressing straight down without twisting

Bake until golden:

Place biscuits on your prepared sheet and bake 15 to 18 minutes until theyre beautifully browned on top, then let them cool slightly on the pan

Macerate the strawberries:

Combine sliced strawberries with sugar and lemon juice, letting them sit at least 15 minutes until they release their juices and become perfectly syrupy

Whip the cream:

Beat cold heavy cream with powdered sugar and vanilla until soft peaks form, those gorgeous clouds that make everything better

Assemble the shortcakes:

Split biscuits in half, spoon strawberries and their juices over the bottom, add whipped cream, and crown with the biscuit top

Pin It

These shortcakes have become our go to for Memorial Day and the Fourth of July, though honestly I dont need a holiday excuse. Something about stacking them on a pretty plate in the middle of the table makes even a random Tuesday feel like a celebration worth savoring.

Choosing the Perfect Strawberries

Ive learned that not all strawberries are created equal, and the ones that look perfect in the supermarket often lack that intense flavor we crave. The smaller, locally grown ones that might not look as uniform are the ones that will make your shortcake sing.

Making It Ahead

The biscuits are best served fresh, but you can bake them a few hours ahead and keep them at room temperature, wrapped in a clean kitchen towel. The strawberries and whipped cream should be prepped separately and assembled right before serving for the best texture.

Serving Suggestions

A sprinkle of fresh mint over the top adds a beautiful contrast and makes the presentation feel restaurant worthy. Some people love a tiny bit of grated orange zest in the strawberry mixture, which adds a lovely brightness.

• Try swapping half the strawberries for fresh blueberries for a patriotic red, white, and blue version
• A tiny splash of balsamic vinegar with the strawberries brings out their natural sweetness
• Leftover biscuits freeze beautifully and can be thawed for breakfast with butter and jam

Pin It

Theres something so perfect about strawberries meeting whipped cream on a warm summer afternoon, the kind of simple pleasure that makes you grateful for the small moments.

Recipe Q&A

→ Can I make the biscuits ahead of time?

Yes, bake biscuits up to a day in advance. Store in an airtight container at room temperature. Refresh briefly in a 350°F oven for 5 minutes before assembling.

→ What's the best way to slice strawberries for shortcake?

Hull strawberries and slice them into 1/4-inch thick pieces. This thickness allows the berries to release their juices while maintaining some texture in each bite.

→ Can I use frozen strawberries instead of fresh?

Frozen strawberries work but contain more water. Thaw completely and drain excess liquid before tossing with sugar. The texture will be softer than fresh berries.

→ Why must the butter be cold when making biscuits?

Cold butter creates small pockets of fat in the dough. When baked, these pockets release steam, resulting in flaky, tender layers with a light texture.

→ How do I know when whipped cream is ready?

Stop mixing when soft peaks form—the cream falls over slightly when beaters are lifted. Overmixing will turn cream into butter, so watch carefully.

→ Can I substitute the heavy cream?

Coconut whipped cream works for a dairy-free version. Chill a can of full-fat coconut milk overnight, scoop the solid cream, and whip with powdered sugar and vanilla.