Strawberry Shortcake
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Strawberry Shortcake

Fresh berries, rich and light biscuits with fluffy whipped cream make the perfect summer dessert.
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Keyword: biscuits, shortcake, strawberry, strawberry shortcake, summer desserts
Servings: 10 Servings
Calories: 479kcal


For The Strawberries

  • 7 cups Fresh strawberries, sliced
  • 1 cup Granulate sugar, or less depending on taste

For The Biscuits

  • 3 cups All purpose flour
  • 1/4 cup Granulated sugar
  • 2 tbsp Baking powder
  • 1 tsp Salt
  • 3/4 cup Unsalted butter, frozen or chilled, grated
  • 3/4 cup Heavy whipping cream
  • 3/4 cup Whole milk, cold
  • 1 tsp vanilla

For The Whipped Cream

  • 1 cup Heavy Whipped Cream
  • 2 tsp Powdered sugar
  • 1 tsp vanilla


  • Combine the sliced strawberrie and the sugar in a bowl and stir to distribute the sugar.
  • Set strawberries aside for 30 minutes or longer in the refrigerator to allow strawberries to release their juices.
  • Preheat oven to 400˚ F. and line baking sheet with parchment or silicone. You can also spray the pan if you don't have a liner.
  • In a large bowl mix the flour, sugar, baking powder and salt together
  • Use a grater and grate frozen or chilled butter. Add the grated butter to the flour mixture and toss to coat in the mixture.
  • Add the heavy cream, milk and vanilla to the flour mixture and mix just till combined. You do not want to over mix.
  • Transfer the dough to a floured surface and form a ball. Flatten and roll to 1/4" thickness. Cut out with a biscuit cutter careful not to twist the cutter but straight up and down. Twisting will result in the biscuit not rising when baking.
  • Place the biscuits on to the lined baking pan and bake for 8-13 minutes until they start to turn golden on edges.
  • Add heavy cream to mixing bowl and whisk until starts to peak. Add your sugar to taste and mix till stiff peaks form.
  • Place biscuits in bowl, top with strawberries and add whip cream. Serve.