After years of testing strawberry shortcake recipes, I can assure y’all this is THE one, boos!! The filling is all made from scratch, and the base is made from homemade shortcake baked with cold, grated butter that bakes up soft inside with just a little crisp on top, no rolling or cutting needed. I’ve packed these strawberry shortcakes up with syrupy berries and whipped cream, and they never fall apart. That’s how you know you got a solid strawberry shortcake.
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How to Make Strawberry Shortcake
These step-by-step photos show how to make strawberry shortcake, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Best Strawberry Shortcake Recipe
1. Whisk the egg, yolk, and heavy cream together until smooth
Set aside so it’s ready to go into the dough.
2. Combine the flour, sugar, salt, and baking powder in a large bowl
Whisk until everything is evenly distributed.
3. Add the cold grated butter and work it into the flour
Use your hands until you get little clumps about the size of walnuts.
4. Fold in the egg and cream mixture until a soft dough forms
Fold in the egg and cream mixture until a soft dough forms
5. Add the dough to a baking sheet and chill
Space them out evenly, then place the pan in the freezer to help them hold their shape.
6. Brush the tops of the shortbread with cream
Sprinkle them with sugar. This is what gives you that golden, slightly crisp top.
PRO TIP: Instead of topping the shortcakes with granulated sugar, you can opt for a coarser-textured sanding sugar, which has larger granules and kind of sparkles once the shortcakes are baked. Only use this for topping, not within the shortcake recipe itself!
7. Bake the shortcakes until golden and let cool
The tops should be lightly golden and the centers set before cooling completely.
8. Toss the strawberries with sugar, salt, and vanilla to macerate
Cover and let them chill in the fridge until juicy and syrupy, then give them a quick stir.
9. Combine heavy cream, sour cream, sugar, and vanilla in a bowl
Whip just until fluffy.
10. Split the shortcakes and layer with cream and strawberries
Add whipped cream, spoon over berries and syrup, then top with more cream and the other half. Enjoy your biscuit strawberry shortcake!
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PRO TIP: In-season strawberries (late spring and summer) don’t need as much sugar, but if strawberries are currently out of season, you can increase the sugar to 1/3 cup.
Full Strawberry Shortcake Recipe
Strawberry Shortcake Recipe
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I’ll email this recipe to you, so you can come back to it later!
Equipment
Ingredients
For the Shortcakes
- 1 large egg + 1 yolk
- 1 cup + 2 tablespoons heavy cream cold, divided
- 3 ¼ cups all-purpose flour
- 1/3 cup + 1 tablespoon granulated sugar divided
- ½ teaspoon kosher salt
- 1 tablespoon baking powder
- 1 cup unsalted butter cold, grated
For the Strawberries
- 1 pound strawberries hulled and sliced vertically
- ¼ cup granulated sugar
- Pinch kosher salt
- 2 teaspoons vanilla extract
For the Whipped Cream
- 1 ½ cups heavy cream cold
- ¼ cup sour cream
- 3 tablespoons granulated sugar
- 1 tablespoon vanilla extract
Instructions
- Place the oven rack in the top third position and preheat to 350°F. Line a sheet pan with parchment paper.
- In a small bowl, whisk together the egg, yolk, and 1 cup of heavy cream until evenly mixed. Set aside.
- In a large bowl, whisk together the flour, 1/3 cup sugar, kosher salt, and baking powder.
- Add the cold, grated butter and use your hands to coat the butter in flour until you have walnut-size pieces.
- With a spatula or wooden spoon, fold in the egg and cream mixture until a sticky (but not wet) dough forms. It should almost look like sugar cookie dough—soft yellow color and able to hold together when pressed.
- Use a greased (with nonstick spray) 1/3 cup measure to scoop out the dough onto the lined sheet pan. Place them evenly across the pan with about 2 inches between each shortcake. Place the pan in the freezer for 10 minutes.
- Meanwhile, in a medium bowl, stir together the sliced strawberries, sugar, salt, and vanilla until the strawberries are evenly coated. Cover and place in the refrigerator.
- Remove the shortcakes from the freezer and brush the remaining 2 tablespoons of heavy cream on top of each one, then sprinkle the remaining tablespoon of sugar on top.
- Place the shortcakes in the oven and bake until the tops are a light golden brown and the centers are baked through, about 24-26 minutes.
- Remove from the oven and let cool until no longer warm to the touch, about 15 minutes.
- While the shortcakes are cooling, add the heavy cream, sour cream, sugar, and vanilla to a large bowl and use a hand mixer to whip to soft peaks. Do not overwhip. Remove the strawberries from the refrigerator and stir again. The strawberries should have softened slightly and there should be a clear-ish syrup at the bottom of the bowl.
- Once the shortcakes are fully cooled, split in half horizontally. Place a large dollop of whipped cream on the bottom half of each cake, then spoon sliced strawberries and a bit of the syrup on top of the whipped cream. Finally, place a small dollop of whipped cream on top of the strawberries and cap with the top half of the shortcake. Serve and enjoy immediately!
Notes
How to Store
- Fridge: Store everything separate, boos. Shortcakes can sit in an airtight container for up to 3 days. Strawberries will last about 2-3 days (they will get softer the longer they sit). Whipped cream is best within 1-2 days, keep it covered tight so it doesn’t deflate.
- Freezer: Freeze the shortcakes only. Wrap them tight in plastic wrap, then foil, and freeze for up to 3 months. Thaw at room temp or warm them slightly before serving. Skip freezing the strawberries and whipped cream.Only assemble what you plan to eat. Once a strawberry shortcake is stacked, it will start to soften fast, so keep everything separate and build them fresh every time.
- Tip: Only assemble what you plan to eat. Once a strawberry shortcake is stacked, it will start to soften fast, so keep everything separate and build them fresh every time.
Nutrition
Recipe Tips
- Grate the cold butter on the large holes of your box grater. If you don’t have a grater, you can cut the butter into very small cubes, about ¼ inch on all sides. Place back in the fridge to ensure the butter remains cold.
- Don’t overwork the dough. Mix just until it comes together, and you can still see little bits of butter. That’s what keeps your shortcakes tender.
- Let your strawberries sit. About 20-30 minutes will give you a nice syrup while the berries still hold their shape, but if you want them softer, let them go closer to 2 hours.
- Use a cold bowl for your whipped cream. It helps it whip up faster!
Recipe Help
Yes! Thaw them first, then drain off some of the excess liquid so your shortcakes don’t get soggy. They will be softer, but still work.
You sure can. No shame in it, boos!
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