Strawberry Shortcake is light & delicious and the perfect recipe for a hot summer’s day. A sweet crumbly biscuit style pastry is filled with fresh strawberries and whipped cream.
What is Strawberry Shortcake?
Strawberry shortcake can vary based on where you live. Sometimes it’s a small little sponge cake, or in this case a sweet biscuit style pastry, topped with sliced strawberries and whipped cream or ice cream! The perfect ending to a barbecue or a picnic!
To Make Strawberry Shortcake
Simple, luscious, and oh so easy to make, this is the best strawberry shortcake recipe around! You can even prepare this recipe ahead and store in two separate parts until ready to serve.
To Make the Biscuits:
- Combine all biscuit ingredients in a food processor or a hand pastry cutter (per recipe below). Be careful not to overwork the dough or it will not rise properly
- Drop dough in even portions onto the baking sheet and bake until lightly golden brown on top. Remove and allow to cool.
To Make the Strawberry Filling:
- Let strawberries, sugar, and lemon juice combine for at least 30 minutes while the shortcakes cool.
When ready to serve, split shortcakes and spoon strawberry mixture over the top. Serve with whipped cream or ice cream. A sprig of mint is a beautiful complement!
How to Store Shortcake
Shortcakes are delicate, so don’t stack them on top of each other. Keep them in a single layer in a freezer bag or airtight container!
How Long Will It Last?
Store the cakes separately from the fillings/toppings and put them together just before serving. Shortcakes will last about a week to 10 days as long as they are kept airtight to prevent them from absorbing odors or moisture. They can also be frozen!
- To Freeze Biscuits: Cool completely and place in a single layer in a zippered bag. Store in the freezer for up to a few months.
- To Refrigerate Biscuits: Place in an airtight container, careful not to stack them, in the fridge until ready to use. These will last for a week and up to 10 days.
The strawberry mixture can be prepared up to 48 hours in advance. The strawberries may soften some and will produce more juice but of course will still taste delicious!
More Strawberry Desserts
- Strawberry Trifle – made with a no-bake cheesecake!
- Strawberry Rhubarb Cobbler – melt-in-your-mouth tender!
- Strawberry Pretzel Salad – tasty combo of sweet & salty
- No Bake Strawberry Pie – delicious make-ahead dessert
- Strawberry Rhubarb Pie – perfect balance of sweet & tart!
Homemade Strawberry Shortcake
- 1 ½ cups flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 tablespoons sugar
- lemon zest
- pinch of salt
- ½ cup buttermilk
- 4 ounces cold unsalted butter
- coarse sugar
- 3 cups fresh strawberries sliced
- 2 tablespoons sugar
- 1 tablespoon lemon juice
- lemon zest
- whipped cream
- Preheat oven to 425°F and line a baking pan with parchment paper.
- Combine flour, baking powder, baking soda, sugar, salt & lemon zest in a small bowl (or food processor).
- Add cold butter and cut in with a fork or pulse a few times with a food processor (or cut in by hand using a pastry cutter) until you have coarse crumbs. Stir in buttermilk.
- Drop dough onto the prepared pan. Sprinkle with coarse sugar and lemon zest. Bake 15 minutes or until lightly browned.
- Combine sliced strawberries, sugar and lemon juice in a bowl and let sit at room temperature at least 30 minutes to release juices.
- Serve biscuits with strawberries and whipped cream.
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)