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Classic Strawberry Shortcakes

    Classic homemade shortbread biscuits with fresh strawberries and sweet whipped cream come together. They make the best strawberry shortcakes you have ever had.

    Enjoy the sweet taste of these easy Classic Strawberry Shortcakes. They’re fun to prepare and taste amazing!

    Strawberry Shortcake Recipe

    Take a classic dessert and prepare it your way with this fun and simple Classic Strawberry Shortcake recipe. In less than two hours, you’ll have the most flavorful and delicious shortcakes with strawberries and a whipped cream topping that you’ll enjoy devouring!

    Not only are these perfect as a quick snack or dessert, but you can also enjoy these biscuits with strawberries and whipped cream for breakfast when you want something sweet and fulfilling early in the morning.

    Why You’ll Love This Strawberry Shortcake Recipe

    1. It’s a simple recipe. You can prepare the ingredients in about 45 minutes and cook these shortcakes for roughly 15 minutes!
    2. These shortcakes taste amazing. If you’re in the mood for something sweet and you love strawberries, this is the recipe for you.
    3. When you follow this recipe, you’ll have enough to serve up to six people, which is perfect if you have a small family that you’d like to feed with these shortcakes. 

    Ingredients Overview

    While you’ll need strawberries for the shortcake recipe, there are several other ingredients you need. If you want to know how to make strawberry shortcakes like a pro, be sure to grab the following essentials:

    • Strawberries – Grab two pounds of strawberries for this flavorful recipe.
    • Sugar – You’ll need sugar to combine with your strawberries and to add to your biscuit dough that you’ll prepare from scratch.
    • Flour – Use the flour to create the biscuit dough. You can mix it with the other ingredients to prepare a flavorful and light dough that bakes to perfection.
    • Baking Powder – This is a must-have ingredient that ensures your biscuits have the perfect texture.
    • Butter –  Make sure you’re using around eight tablespoons of COLD butter for this recipe.

    You’re also going to need an egg, milk, some salt, and an egg white. When preparing the whipped cream, be sure to have cold heavy cream, a tablespoon of sugar, and a teaspoon of vanilla.

    Can I use frozen strawberries for this recipe?

    It’s best to use fresh strawberries. However, if you need to use the frozen kind, be sure to thaw them beforehand. You’ll also need to roll them in a clean towel to remove any excess liquid from them.

    Do I need to clean the strawberries?

    It’s a good idea to clean your strawberries beforehand. The easiest way to do that is to place them in a large straining bowl and rinse them under the faucet for several minutes.

    Place the strawberries in a separate dry bowl and wipe off any remaining water before you begin using them to make your Classic Strawberry Shortcakes.

    Strawberry Shortcake ready to eat on a pink plate with strawberries and more biscuits in the background.

    Chocolate version of the whipped cream

    If you love the taste of chocolate and would rather use chocolate whipped cream, feel free to combine your cold heavy cream with sugar, vanilla, and a bit of unsweetened cocoa powder, or chocolate syrup.

    You may need to adjust the amount of each ingredient to achieve the perfect consistency, but the chocolate whipped cream will taste just as good with your strawberries and shortcakes.

    Can I make this with other fruits?

    You definitely can make this with other fruits. While this recipe is for a classic strawberry shortcake treat, you can always add other fruits to it. Try raspberries, or blueberries and blackberries like I did in these Mixed Berry Shortcakes.

    Up close image of the layers of biscuit, fresh strawberries and whipped cream.

    Recipe Notes & Tips

    1. Use a potato masher to crush half of your strawberries. If you don’t have a potato masher, you can use the back of a fork or spoon to get the job done!
    1. Allow your bowl of strawberries to sit for a minimum of 30 minutes once you’ve added the sugar to them. The natural sugars from the fruit pair well with the granulated sugar, soaking into one another to create the most amazing taste.
    1. Let your biscuits cool on a wire rack for at least 10 minutes before attempting to slice them in half and add your other ingredients, such as the strawberries and the whipped cream. If you touch them too soon, not only do you risk burning your fingers, but your biscuits will likely start falling apart, crumbling in your hands!
    Strawberry Shortcake on a pink plate.

    Looking for more strawberry treats? I’ve got you covered!

    5 from 1 vote

    Classic Strawberry Shortcakes

    Classic homemade biscuits with strawberries and whipped cream come together to make the best strawberry shortcakes recipe you have ever had.
    Prep Time 45 minutes
    Total Time 1 hour 30 minutes
    Course Homemade Pastry
    Cuisine American
    Servings 6 shortcakes
    Calories 589 kcal


    • 2 pounds strawberries
    • 6 tablespoons sugar

    For the Biscuits

    • 2 cups flour
    • 5 tablespoons sugar divided
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 8 tablespoons butter cold
    • 1/2 cup milk
    • 1 egg
    • 1 egg white

    For the Whipped Cream

    • 1 cup heavy cream cold
    • 1 tablespoon sugar
    • 1 teaspoon vanilla


    Prepare the Strawberries

    • Clean, hull and slice the strawberries and put them into a large bowl. Crush half the strawberries with a potato masher or the back of the fork and toss in with the reserved sliced strawberries with the sugar. Set the bowl aside for at least 30 minutes to allow the sugar to dissolve and the strawberries to release their juice.

    Make the Biscuits

    • Preheat the oven to 425° F (220° C) . Line a baking sheet with parchment paper.
    • In a food processor, pulse the flour, 3 tablespoons sugar, baking powder, and salt three times just to mix them up.
    • Slice the butter into 1/2 inch pieces and add to the food processor. Pulse until the mixture resembles coarse sand. About 15 – 20 pulses. Transfer to a large bowl.
    • In a small bowl, whisk the milk and egg together. Pour this into the flour mixture and stir until large clumps form. Knead with your hands until the dough comes together.
    • Divide the dough into six equal parts. Roll each section and then pat down to about 3/4" tall and place them on the prepared baking sheet.
    • Brush the tops of the biscuits with the egg white, then sprinkle on the remaining granulated sugar.
    • Bake for 12 – 14 minutes. The biscuits should be golden brown on top. Remove from the oven and cool on a wire rack for 10 minutes.

    Make the Whipped Cream

    • When you are ready to serve your shortcakes, whisk your heavy cream, sugar, and vanilla with a stand mixer or hand mixer. Whip until soft peaks form.
    • Assemble your shortcakes. Split the biscuit in half. Spoon the strawberries over the bottom biscuit, top with whipped cream, and add the top of the biscuit like a sandwich.


    The strawberries may take up to 2 hours to completely soften and macerate.
    The unbaked biscuits can be refrigerated for up to 2 hours.
    Bakes and cooled biscuits can be stored at room temperature for a day. Before assembling, I like to warm them back up in my toaster oven at 350 for 3 minutes.


    Serving: 1shortcake | Calories: 589kcal | Carbohydrates: 70g | Protein: 9g | Fat: 32g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 115mg | Sodium: 566mg | Potassium: 369mg | Fiber: 4g | Sugar: 34g | Vitamin A: 1140IU | Vitamin C: 89mg | Calcium: 209mg | Iron: 3mg

    Nutrition information isn’t always accurate.

    Recipe Video

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    Author: Susan Queck
    Classic homemade biscuits with strawberries and whipped cream come together to make the best strawberry shortcakes recipe you have ever had.

    Images, text and all other content Copyrighted©Karyn Granrud, Susanne Queck and Wunderlander Verlag LLC, or ©Pro Stock Media via Unlicensed republishing permitted. As an Amazon affiliate, we earn on qualified purchases.

    Susan Queck

    Susan Queck

    I'm Suzy, the baker and dessert maker behind this blog. Baking is my lifelong passion, where I find the magic in transforming basic ingredients into delectable works of art. Join me in my sweet journey of culinary exploration and celebration! More about me.

    5 from 1 vote (1 rating without comment)

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