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Strawberry Shortcake
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5 from 4 votes

Strawberry Shortcake

This recipe for Strawberry Shortcake is my family's favorite.  This dessert makes its first appearance for Mother's Day when local strawberries are available and lasts throughout the summer.
Prep Time1 hr
Cook Time15 mins
Total Time1 hr 15 mins
Course: Dessert
Cuisine: American
Servings: 9 servings
Calories: 424kcal



  • 6 cups fresh strawberries sliced
  • 3/4 cup sugar

Sweet Biscuits

  • 2 cups (260 grams) all-purpose flour
  • 1/4 cup (32 grams) whole wheat flour
  • 1 1/2 tablespoons baking powder
  • 3 tablespoons sugar
  • 3/4 teaspoon salt
  • 6 tablespoons (84 grams) unsalted butter cold
  • 1 cup half and half
  • 2 tablespoons (28 grams) unsalted butter melted
  • 2 tablespoons turbinado sugar

Whipped Cream

  • 2 cups heavy cream chilled
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract


  • Place the stand mixer or handheld whisk attachment in the refrigerator for the whipped cream.

For the Strawberries

  • When adding sugar to the strawberries, start with less than the recipe calls for and add more sugar based on the desired level of sweetness.
  • Combine the sliced strawberries and the sugar in large bowl and stir together. Place the fruit in the refrigerator and allow the berries to macerate.

For the Sweet Biscuits

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Do not use Silpat for this recipe as most Silpat will start to burn at temperatures above 400 degrees F.
  • Place the all-purpose flour, whole wheat flour, baking powder, sugar, and salt in a large bowl and whisk to combine. Cut the butter into small pieces and toss with the flour. Use your fingertips to smush the butter into the flour until the mixture resembles small peas.
  • Initially add 3/4 of the half and half and stir gently until the mixture starts to come together into a shaggy ball. If there is still some flour not mixed in add the remaining 1/4 cup and mix in. The dough should be lumpy, a little shaggy, and wet. Transfer the dough to a well-floured surface. Pat the dough into a thick rectangle about 1-inch thick, fold in half and use your hands to flatten into a rectangle again. Repeat this step 2 more times. Use a sharp knife to cut 1/4-inch off of each side of the square. Then cut the dough into 9 squares. Gather the dough scraps and hand form a biscuit.
  • Roll the dough into an 8-inch square and use a sharp knife to cut 1/4-inch off of each side of the square. Then cut the dough into 9 squares. Gather the dough scraps and hand form a biscuit.
  • Arrange the biscuits about 1/4-inch apart on the baking sheet. Brush the biscuits with melted butter and sprinkle with turbinado sugar. Bake the biscuits until they have risen and are golden brown, about 14-16 minutes. Transfer the biscuits to a wire rack and allow to cool.

For the Whipped Cream

  • Place the heavy cream and powdered sugar in the bowl of a stand mixer and beat on medium-high speed until soft to medium peaks form. Watch the cream the entire time to avoid over beating.

Assemble the Shortcakes

  • To make a shortcake, cut a biscuit in half and spoon strawberries on top of the biscuit. Then top with whipped cream and more strawberries. Top with the other biscuit half and add more strawberries and whipped cream.


Calories: 424kcal | Carbohydrates: 30g | Protein: 3g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 110mg | Sodium: 225mg | Potassium: 176mg | Fiber: 2g | Sugar: 21g | Vitamin A: 1206IU | Vitamin C: 38mg | Calcium: 70mg | Iron: 1mg