Strawberry Shortcake

This easy strawberry shortcake recipe has three simple components for stunning gourmet results! Tender sweet biscuits are layered with ripe berries and silky whipped cream for the ultimate dessert.

When strawberries are in season, whip up this gorgeous dessert! This strawberry shortcake has three distinct components. The outer layer is a sweetened biscuit dough that quickly bakes into a tender mini cake with crisp edges. Slice them right down the center and fill each to your heart’s delight.

Fresh strawberries are macerated with golden honey, mint, and tart lemon juice to create a lightly sweetened syrup. Homemade whipped cream locks the berries and biscuits into a cake sandwich. This recipe can be made in advance to assemble right before serving for the best taste. I opted for individual portions so it’s easier to serve than making one big cake.

Key ingredients

• Strawberry Filling: A simple combination of sliced berries, mint, honey, lemon zest, and juice.
• Shortcake: A rich sweetened biscuit dough cut into small rounds for individual portions. Bake until golden brown with tender centers and crisp edges.
• Whipped Cream: Heavy cream infused with granulated sugar and vanilla, whipped until medium peaks form.

Make the strawberry filling

Use juicy strawberries at their peak ripeness for the best flavor, and toss them with honey, lemon, and mint. The concentrated sugar molecules coating the berries will draw moisture out of the cell walls.

Over time the berries release their natural sweetness and infuse with the citrus and mint flavors in a process called maceration. I always perform this step first to give the sugar a longer duration to work its magic, at least 30 minutes.

What is shortcake?

The base is made from a sweet, crumbly biscuit-like dough or sponge cake. When I worked at a European bakery in high school, we always went the biscuit route. It’s fast to make, and I enjoy a little crunch. No need for a cake pan! To make it more indulgent in taste, I add eggs and cream.

The shortcakes are a perfect light golden-brown color, slightly crispy on the outside, and have a very soft interior crumb structure. It’s a sturdy yet tender cake with chunks of fruit layered on top. Plus, the biscuit does a great job soaking up the sweet juices from the berries for even more flavor in each bite!

Make the biscuit dough

To create the shortcake, use the same technique as you would a savory biscuit recipe. Combine flour, sugar, salt, and baking powder in a large bowl, then break down cold pieces of butter into the mixture. Baking soda is a chemical leavening agent allowing cakes to rise quickly in the oven.

The egg and cream are whisked together, then mixed with the dry ingredients to form a dough. The eggs help leaven, bind, and provide richness. Heavy cream ensures a hydrated flour and tender cake. Form into a 7-inch round disc, wrap, and refrigerate for 30 minutes to allow the butter to firm up. This helps the cakes hold their tall and rounded shape, making them easy to cut and fill.

Shape and bake the shortcakes

Place the refrigerated dough on a lightly floured surface to roll it into a 1-inch thick disc. I use a 3-inch round cookie cutter to make the individual cakes. Bake the biscuits on a parchment paper-lined baking sheet in a preheated oven at 375°F (191ºC) until golden brown.

The process takes about 15 minutes. Cool them on the baking sheet for 10 minutes for gentle carryover cooking. It’s best to serve them at room temperature so the cream does not melt.

Make the whipped cream

I use my go-to whipped cream recipe to make the filling. I use heavy whipping cream because it contains more milk fat, about 36%. This allows the cream to hold its fluffy shape when air is incorporated. The mechanical act of whisking traps air into the cream, adding lightness, volume, and stiffness.

For these shortcakes, mix the cream with granulated and vanilla extract. I like to whip until soft peaks form, then briefly whisk until medium peaks form. The way to check is to dip the whisk into the whipped cream and lift it straight up. The cream should hold its shape, with the top of the peak curling over on itself. If you over-mix, it will curdle and eventually separate into butter and buttermilk.

How to make strawberry shortcakes

Ensure the shortcakes are completely cooled before filling, or the whipped cream will melt into a puddle. Slice them down the center crosswise. Add a generous amount of berries and sauce on the bottom cake, top with whipped cream, then the other half biscuit. You can add a light dusting of powdered sugar for extra sweetness if you’d like.

Flavor variations

To switch up the classic version of strawberry shortcake, try these delicious variations:

• Flour: Use white whole wheat flour to add more texture, nutty flavor, and nutrition from the ingredients’ ground fibers. Gluten-free flour can also be used in the recipe, which will yield a delicate structure.
• Fruit: Add other fresh berries like blueberries, raspberries, or blackberries. Slices of peaches or nectarines. Add grated orange zest and juice instead of lemon.
• Sweetener: Instead of honey, use granulated sugar, brown sugar, coconut sugar, agave, or pure maple syrup.
• Cream: Flavor the cream with almond extract for a hint of sweet, nutty flavor. Add lavender extract or peppermint for an herbal taste. Coconut cream can be added instead of heavy whipping cream for a dairy-free alternative.
• Toppings: Drizzle on some caramel or chocolate sauce, a sprinkle of powdered sugar, and chopped or sliced nuts for extra crunch.

Serving suggestions

• Add a scoop of vanilla ice cream or raspberry swirl ice cream to the cakes
• Make it a Nutella strawberry shortcake
• Add grilled pineapple for a tropical twist
• Add cream cheese frosting for a cheesecake flavor
• Make stabilized whipped cream if you plan to serve the dessert later to prevent weeping

Frequently asked questions