Classic Strawberry Shortcake

There is something magical about the first strawberries of June that makes everything feel possible and light. Last summer my daughter grabbed a basket and came back with stained fingers and the biggest grin I had seen all week. We turned those precious berries into this shortcake right there on the kitchen counter while she told me about her day at camp. The biscuits were still warm from the oven when we assembled them together creating the most wonderful mess of cream and juice everywhere.

I made these for a backyard dinner last month and watched our usually picky eater go back for thirds. My neighbor leaned over the fence asking what smelled so heavenly drifting through the evening air. There is nothing quite like the sound of a biscuit being split in half and that first bite of summer on a plate.

Ingredients

• 2 cups all-purpose flour: The foundation of tender biscuits that melt in your mouth with every bite
• 1/4 cup granulated sugar: Just enough sweetness to balance the tart berries without making the biscuits too sweet
• 1 tablespoon baking powder: This is what gives your biscuits their beautiful rise and fluffy interior
• 1/2 teaspoon salt: Essential for bringing out all the flavors and balancing the sweetness
• 1/2 cup cold unsalted butter: Must be ice cold to create those flaky layers we all love
• 2/3 cup whole milk: Adds richness and helps create a tender crumb structure
• 1 teaspoon pure vanilla extract: Pure vanilla makes such a difference in the final flavor
• 1 lb fresh strawberries: Look for berries that are deep red and fragrant for the best flavor
• 1/4 cup granulated sugar: Draws out the natural juices creating that beautiful strawberry syrup
• 1 teaspoon fresh lemon juice: Brightens the berry flavor and enhances their natural sweetness
• 1 cup heavy whipping cream: Cold cream whips up into the most luxurious clouds
• 2 tablespoons powdered sugar: Sweetens and stabilizes the whipped cream perfectly

Instructions

Getting the oven ready:

Preheat your oven to 425°F and line a baking sheet with parchment paper for easy cleanup later.

Mixing the dry ingredients:

Whisk together the flour sugar baking powder and salt in a large bowl until everything is well combined.

Working in the butter:

Cut the cold butter into the flour mixture using a pastry cutter or your fingertips until it looks like coarse crumbs with some pea-sized pieces remaining.

Bringing the dough together:

Stir in the milk and vanilla extract just until the dough comes together being careful not to overwork it.

Shaping the biscuits:

Gently pat the dough into a 1-inch thick rectangle on a lightly floured surface then cut out six rounds with a biscuit cutter.

Baking to golden perfection:

Place the biscuits on your prepared baking sheet and bake for 15 to 18 minutes until they are beautifully golden brown.

Preparing the strawberries:

While the biscuits bake combine the sliced strawberries sugar and lemon juice letting them sit until those gorgeous juices form.

Whipping the cream:

Beat the heavy cream powdered sugar and vanilla extract until soft peaks form being careful not to overwhip.

The grand assembly:

Slice those warm biscuits in half and layer the strawberries and cream generously then crown with the biscuit tops.

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This recipe has become our official first day of summer celebration tradition. Last year we made it three days in a row because nobody could get enough of that perfect combination. Something about eating strawberry shortcake on the back porch steps just feels like everything good about summer.

Making The Most Of Strawberry Season

I learned to buy extra strawberries when they are at their peak and freeze some sliced ones for later. You can macerate frozen berries the same way and they still taste remarkably fresh. This trick has saved me more than once when strawberry cravings hit in January.

Biscuit Baking Wisdom

The trick to tall biscuits is cutting straight down and not twisting the cutter. Twisting seals the edges and prevents proper rising. Also try to cut as many biscuits as possible from the first pat of dough since rerolled scraps never bake up quite as tall.

Assembly Secrets

I always assemble these right before serving because the biscuits eventually get soggy if they sit too long. However a little soak from those strawberry juices is actually kind of wonderful if you like a softer biscuit texture.

• Toast the biscuit halves lightly for extra crunch and contrast
• Add a few fresh basil leaves for an unexpected herbal note
• Sprinkle a little turbinado sugar on top for crunch

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There is no better way to welcome summer than with strawberry juice running down your chin and whipped cream on your nose.

Recipe FAQs

→ Can I prepare the components ahead of time?

Yes, you can bake the biscuits up to a day in advance and store them in an airtight container. The strawberries can be macerated a few hours ahead, and the whipped cream can be prepared several hours before serving if kept refrigerated. However, assemble everything just before serving for the best texture.

→ What's the best way to cut the butter into the flour?

Use cold butter straight from the refrigerator. A pastry cutter works wonderfully, but you can also use two knives or your fingertips. The goal is to create pea-sized pieces of butter throughout the flour—these create flaky layers as they melt during baking. Work quickly to keep everything cold.

→ Can I use frozen strawberries?

Fresh strawberries are highly recommended for the best texture and flavor. Frozen berries release excess water as they thaw, which can make the biscuits soggy. If you must use frozen, thaw them completely and drain off the excess liquid before macerating with sugar.

→ How do I know when the biscuits are done?

The biscuits are ready when they're golden brown on top and sound hollow when tapped on the bottom. This typically takes 15–18 minutes at 425°F. Avoid opening the oven door too often, as the temperature fluctuation can affect their rise.

→ Can I make these gluten-free or dairy-free?

For a dairy-free version, use plant-based butter, milk, and heavy cream alternative. The structure may vary slightly. Gluten-free all-purpose flour blends work reasonably well, though the biscuits may be more delicate. Add a touch more liquid if the dough seems too dry.

→ What's the purpose of macerating the strawberries?

Macerating—the process of letting strawberries sit with sugar—draws out their natural juices, creating a delicious syrup. This also softens the berries slightly, making them more tender and evenly sweet throughout. The lemon juice brightens the flavor and helps balance the sweetness.