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Strawberry Shortcake Recipe

Strawberry Shortcake

An honest, Southern-style strawberry shortcake with real biscuits, sun-sweet berries, and homemade whipped cream. Inspired by a Tennessee diner stop, this dessert is simple, generous, and unforgettable.
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Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Servings: 1 6
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 quart fresh strawberries hulled and sliced
  • 1/4 cup sugar
  • 1/2 zest lemon
For the Biscuits
  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tbsp sugar
  • 1/2 cup cold unsalted butter cubed
  • 3/4 cup havy cream plus more for brushing
For the Whipped Cream
  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

Method
 

Prepare the Strawberries
  1. In a bowl, combine sliced strawberries, sugar, and lemon zest.
  2. Let sit at room temperature while you make the biscuits (at least 20 minutes).
Make the Biscuits
  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, salt, and sugar.
  3. Cut in the cold butter with a pastry cutter or fingertips until mixture resembles coarse crumbs.
  4. Turn dough out onto a floured surface, knead gently a few times, and pat to 1-inch thickness.
  5. Cut into 6 rounds, place on baking sheet, and brush tops with cream.
  6. Bake for 15–18 minutes or until golden brown. Let cool slightly.
Make the Whipped Cream
  1. In a chilled bowl, beat heavy cream, powdered sugar, and vanilla with a hand mixer until soft peaks form.
Assemble the Shortcakes
  1. Split each biscuit in half horizontally.
  2. Spoon strawberries and their juices over the bottom half.
  3. Add a generous spoonful of whipped cream.
  4. Top with the other half of the biscuit and serve immediately.

Notes

  • Berry Swap: Use blackberries or peaches when strawberries aren't in season.
  • Flavor Twist: Add a little chopped basil to the berries for a fresh, surprising note.
  • Tangy Cream: Mix a spoonful of sour cream or Greek yogurt into the whipped cream for depth.
  • Mini Shortcakes: Cut biscuit dough with a shot glass for bite-sized versions.
  • Make Ahead: Biscuits and berries can be prepared in advance; assemble just before serving.