Strawberry Shortcake

June in my grandmother's kitchen always smelled like warm biscuits and sweet strawberries. She'd wake me up early on summer Saturdays, still wearing her nightgown, insisting that strawberry shortcake tasted better when made before the heat set in. The kitchen table would be covered in newspapers from picking berries the day before, our fingers permanently stained pink. She taught me that good strawberry shortcake isn't just about the ingredients, it's about not rushing the process of letting those berries macerate until they're practically weeping with juice. Now every time I slice into those first berries of the season, I'm back in her kitchen, learning that simple food made with care is the best kind of food.

Last summer I made this for a July 4th barbecue and my friend Sarah, who claimed to hate strawberry shortcake, went back for thirds. She kept asking what I did differently, expecting some secret technique. The truth was I just didn't rush anything, letting the strawberries sit for a full hour while we prepped everything else. The way the biscuits emerged from the oven, golden and smelling like heaven, drew everyone to the kitchen before I could even finish assembling. Something about fresh berries meeting homemade cream makes people gather around, forks in hand, ready for something simple and perfect.

Ingredients

• 2 cups all purpose flour: The foundation of tender biscuits, don't pack it down when measuring
• 1/4 cup granulated sugar: Just enough sweetness to balance without making the biscuits too cake like
• 1 tablespoon baking powder: This is what gives you that impressive rise, make sure it's fresh
• 1/2 teaspoon salt: Enhances all the flavors and keeps the biscuits from tasting flat
• 1/2 cup cold unsalted butter, cubed: Cold butter is non negotiable for flaky layers, I freeze mine for 15 minutes first
• 2/3 cup whole milk: Creates the most tender crumb, though buttermilk works if that's what you have
• 1 teaspoon pure vanilla extract: Pure vanilla makes a noticeable difference in the final flavor
• 1 lb fresh strawberries, hulled and sliced: Look for berries that smell fragrant, that's how you know they're truly ripe
• 1/4 cup granulated sugar: Draws out those incredible natural juices we want
• 1 teaspoon fresh lemon juice: Brightens everything and keeps the berries from becoming cloyingly sweet
• 1 cup heavy whipping cream, chilled: The bowl and beaters need to be cold too for maximum volume
• 2 tablespoons powdered sugar: Stabilizes the whipped cream and adds gentle sweetness
• 1 teaspoon pure vanilla extract: Rounds out the cream and makes it taste professionally made

Instructions

Get everything ready:

Preheat your oven to 425°F and line a baking sheet with parchment paper, trust me this saves cleanup later. Cold ingredients are going to be your best friends for what comes next.

Mix the dry ingredients:

Whisk together flour, sugar, baking powder, and salt in a large bowl until everything is evenly distributed. This step ensures every biscuit bakes up consistently.

Cut in the butter:

Work those cold butter cubes into the flour with a pastry cutter or your fingertips until the mixture looks like coarse crumbs with some pea sized pieces remaining. Those butter pockets are what create flaky layers.

Bring it together:

Pour in the milk and vanilla, stirring gently until just combined. The dough will look shaggy and that's exactly right, overworking it now means tough biscuits later.

Shape and cut:

Turn the dough onto a lightly floured surface and pat it into a 1 inch thick rectangle. Cut out 6 rounds with a 2.5 inch biscuit cutter, pressing straight down without twisting.

Bake to golden:

Arrange biscuits on your prepared baking sheet and bake for 15 to 18 minutes until they're golden brown on top. The whole kitchen will smell incredible right about now.

While biscuits bake, prep the berries:

Combine sliced strawberries with sugar and lemon juice in a bowl, letting them sit for at least 15 minutes. The longer they sit, the more incredible strawberry juice you'll have to spoon over everything.

Whip the cream:

Beat the cold heavy cream with powdered sugar and vanilla until soft peaks form. Don't overbeat or you'll end up with butter instead of whipped cream, which has happened to the best of us.

Assemble your masterpiece:

Slice those warm biscuits in half horizontally. Pile strawberries and their juices on the bottom halves, add a generous cloud of whipped cream, and crown with the biscuit tops.

Save to Pinterest

My daughter asked if we could have strawberry shortcake for breakfast the day after I first made this recipe, and I couldn't really say no to that logic. We sat at the counter in our pajamas, berry juice running down our chins, talking about how dessert for breakfast is basically the best thing ever. Some recipes are just worth breaking the rules for.

Making Ahead

The biscuits can be baked up to a day ahead and stored in an airtight container, though they're definitely best fresh from the oven. Strawberries can be prepped and macerating in the refrigerator up to 6 hours before serving. Just give them a quick stir before assembling to redistribute all those gorgeous juices.

Choosing the Best Berries

I've learned that the most fragrant berries at the market are usually the most flavorful, regardless of how perfect they look. Smaller strawberries often pack more concentrated flavor than the massive ones that look impressive but taste watery. If berries aren't in season, frozen and thawed berries work in a pinch though the texture will be different.

Serving Suggestions

A light dusting of powdered sugar over the tops adds such a beautiful finish, like snow on summer. Sometimes I'll tuck a few whole berries between the layers for bursts of extra sweetness.

• Try adding a tablespoon of orange zest to the strawberries for citrus depth
• A splash of balsamic vinegar in the berries brings out their natural sweetness
• Leftover biscuits freeze beautifully for up to three months

Save to Pinterest

There's something about strawberry shortcake that feels like a hug from someone who loves you. I hope this recipe finds its way into your summer traditions and creates its own memories around your table.

Recipe Q&A

→ Can I make the biscuits ahead of time?

Yes, bake the biscuits up to one day in advance. Store them in an airtight container at room temperature. Warm slightly in the oven before assembling for the best texture.

→ What's the best way to macerate the strawberries?

Slice the berries and toss with sugar and lemon juice. Let them sit at room temperature for at least 15 minutes, though 1-2 hours yields even more syrup. The sugar draws out natural juices, creating a luscious sauce.

→ Can I use frozen strawberries instead of fresh?

Frozen berries work but will release more liquid and have a softer texture. Thaw completely before macerating, and reduce the added sugar slightly since frozen fruit is often pre-sweetened.

→ Why must the butter be cold when making biscuits?

Cold butter creates small pockets of steam during baking, resulting in flaky, tender layers. Work quickly and keep everything chilled—if butter melts before hitting the oven, you'll lose that signature light texture.

→ How do I know when whipped cream is ready?

Beat until soft, pillowy peaks form when you lift the beaters. Avoid over-beating, which can turn cream grainy and eventually separate into butter. For best results, chill your bowl and beaters beforehand.

→ Can I substitute the heavy cream?

Coconut whipped cream makes a dairy-free alternative. Chill a can of full-fat coconut milk overnight, scoop out the solid cream, and whip with powdered sugar and vanilla. The texture will be slightly denser but equally delicious.