Maple Vanilla Strawberry Shortcake With Sweet Biscuits and Whipped Cream

Quick Recipe Version (TL;DR)

• Yield: 8 shortcakes (serves 8)
• Prep Time: 25 minutes
• Cook Time: 16 minutes
• Total Time: 1 hour (includes 20 minutes for strawberries to macerate and 10 minutes for biscuits to cool)

Quick Ingredients

• 1 1/2 lb (680 g) strawberries, hulled and sliced
• 6 tbsp (90 ml) pure maple syrup, divided
• 1 tbsp (15 ml) fresh lemon juice
• 2 cups (260 g) all-purpose flour
• 1 tbsp (12 g) baking powder
• 1/2 tsp kosher salt
• 6 tbsp (85 g) cold unsalted butter, cubed
• 3/4 cup (180 ml) cold whole milk (or buttermilk)
• 2 tsp vanilla extract, divided
• 1 cup (240 ml) cold heavy cream

Do This

• 1. Toss strawberries with 3 tbsp maple syrup + lemon juice; rest 20 minutes.
• 2. Heat oven to 425°F (218°C). Line a baking sheet with parchment.
• 3. Mix flour, baking powder, and salt; cut in cold butter until crumbly.
• 4. Stir in milk, 1/4 cup maple syrup, and 1 tsp vanilla; gently bring dough together.
• 5. Pat to 1-inch thick; cut 8 biscuits; bake 14–16 minutes. Cool 10 minutes.
• 6. Whip heavy cream with 3 tbsp maple syrup and 1 tsp vanilla to soft-medium peaks.
• 7. Split warm biscuits; add strawberries and juices; top with vanilla whipped cream.

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Why You’ll Love This Recipe

• Maple syrup adds a warm, caramel-like sweetness that pairs beautifully with ripe strawberries.
• The biscuits bake up tender and lightly crisp at the edges, perfect for soaking up strawberry juices.
• Vanilla whipped cream keeps it classic, fluffy, and not overly sweet.
• Everything is simple and made with everyday grocery-store ingredients.

Grocery List

• Produce: 1 1/2 lb strawberries, 1 lemon
• Dairy: unsalted butter, whole milk (or buttermilk), heavy cream
• Pantry: all-purpose flour, baking powder, kosher salt, pure maple syrup, vanilla extract

Full Ingredients

Maple-Sweetened Biscuits

• 2 cups (260 g) all-purpose flour, plus extra for shaping
• 1 tbsp (12 g) baking powder
• 1/2 tsp kosher salt
• 6 tbsp (85 g) cold unsalted butter, cut into 1/2-inch cubes
• 3/4 cup (180 ml) cold whole milk (or cold buttermilk)
• 1/4 cup (60 ml) pure maple syrup
• 1 tsp vanilla extract

Maple-Macerated Strawberries

• 1 1/2 lb (680 g) strawberries, hulled and sliced (about 5 to 6 cups sliced)
• 3 tbsp (45 ml) pure maple syrup
• 1 tbsp (15 ml) fresh lemon juice
• Pinch of kosher salt

Vanilla Whipped Cream

• 1 cup (240 ml) cold heavy cream
• 3 tbsp (45 ml) pure maple syrup
• 1 tsp vanilla extract
• Pinch of kosher salt

For Serving (Optional)

• Extra maple syrup for drizzling (1 to 2 tsp per serving, as desired)

Step-by-Step Instructions

Step 1: Macerate the strawberries

In a medium bowl, toss the sliced strawberries with 3 tbsp (45 ml) maple syrup, 1 tbsp (15 ml) lemon juice, and a pinch of kosher salt.

Let sit at room temperature for 20 minutes. The berries will turn glossy and release a bright red syrupy juice (this is what makes the shortcakes so good).

Step 2: Heat the oven and prep the pan

Arrange an oven rack in the middle position. Preheat the oven to 425°F (218°C).

Line a baking sheet with parchment paper.

Step 3: Mix the dry ingredients and cut in the butter

In a large bowl, whisk together the flour, baking powder, and 1/2 tsp kosher salt.

Add the cold butter cubes. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture looks like coarse crumbs with some pea-sized bits of butter still visible. Those butter bits create flaky layers as they melt in the oven.

Step 4: Add the maple-vanilla liquids and gently form the dough

In a small bowl or measuring cup, stir together the cold milk, 1/4 cup (60 ml) maple syrup, and 1 tsp vanilla extract.

Pour into the flour-butter mixture. Use a fork to stir just until you see a shaggy dough with no large dry pockets. If it looks very dry, drizzle in 1 tbsp (15 ml) additional cold milk.

Turn the dough out onto a lightly floured surface. Gently press it together (do not knead). Pat into a 1-inch-thick rectangle. Fold the dough in half, then pat back to 1 inch thick. Repeat this fold-and-pat once more to encourage tender layers.

Step 5: Cut and bake the biscuits

Using a 2 1/2-inch biscuit cutter, cut 8 biscuits. Press straight down without twisting for the best rise. Gather scraps, gently press together, and cut the remaining biscuits.

Place biscuits on the prepared baking sheet with about 1 inch of space between them.

Bake at 425°F (218°C) for 14 to 16 minutes, until risen and deeply golden on top.

Let the biscuits cool on the pan for 10 minutes so they set up and are easier to split.

Step 6: Whip the vanilla maple cream

Right before serving, pour the cold heavy cream into a large bowl. Add 3 tbsp (45 ml) maple syrup, 1 tsp vanilla extract, and a pinch of salt.

Whisk by hand or with a mixer on medium speed until soft to medium peaks form (about 2 to 4 minutes with a mixer). The cream should hold its shape but still look smooth and spoonable.

Step 7: Assemble the shortcakes

Split each biscuit in half horizontally. Place the bottom half on a plate.

Spoon a generous amount of strawberries and their juices over the biscuit. Add a big dollop of vanilla whipped cream, then cap with the biscuit top.

Finish with a little more strawberries and another small spoon of whipped cream on top, if you like. Serve immediately while the biscuits are slightly warm and the strawberry syrup can soak in.

Pro Tips

• Keep everything cold for tender biscuits: Cold butter and cold milk help the biscuits rise higher and bake up flaky.
• Don’t overmix the dough: Stir just until combined; overworking flour can make biscuits tough.
• Cut straight down: Twisting the cutter can seal edges and limit the rise.
• Let strawberries rest the full 20 minutes: This creates a natural sauce that replaces the need for extra sugar.
• Whip cream right before serving: Freshly whipped cream stays the fluffiest and most stable.

Variations

• Buttermilk maple biscuits: Use cold buttermilk instead of milk for a slightly tangier, extra-tender biscuit.
• Strawberry-balsamic twist: Add 1 tsp balsamic vinegar to the strawberries for a deeper, more complex flavor (especially good with very ripe berries).
• Vanilla bean whipped cream: Replace the vanilla extract with 1/2 tsp vanilla bean paste for visible vanilla flecks.

Storage & Make-Ahead

Best serving: Shortcake is best assembled right before eating (biscuits stay crisp at the edges, and the whipped cream stays fluffy).

Biscuits: Store baked biscuits in an airtight container at room temperature for up to 2 days. Rewarm on a baking sheet at 300°F (149°C) for 5 to 7 minutes. Biscuits also freeze well for up to 2 months; thaw at room temperature, then rewarm.

Strawberries: Store macerated strawberries (with juices) covered in the refrigerator for up to 2 days. Stir before serving.

Whipped cream: Store covered in the refrigerator for up to 24 hours. Re-whisk briefly by hand if it loosens.

Nutrition (per serving)

Approximate, per 1 assembled shortcake (1 biscuit + strawberries + whipped cream): 470 calories, 25 g fat, 56 g carbohydrates, 4 g protein, 2 g fiber, 24 g sugar, 330 mg sodium.