Strawberry Shortcake With Half-and-Half Biscuits and Fresh Whipped Cream

Quick Recipe Version (TL;DR)

• Yield: 8 strawberry shortcakes
• Prep Time: 25 minutes
• Cook Time: 16–18 minutes
• Total Time: 1 hour (includes 30 minutes for strawberries to macerate and biscuits to cool slightly)

Quick Ingredients

• 2 lb (907 g) fresh strawberries, hulled and sliced
• 1/4 cup (50 g) granulated sugar (for berries)
• 1 tbsp (15 ml) fresh lemon juice
• 2 1/4 cups (270 g) all-purpose flour
• 3 tbsp (38 g) granulated sugar (for biscuits)
• 1 tbsp baking powder
• 1/2 tsp fine salt
• 8 tbsp (113 g) cold unsalted butter, cubed
• 1 cup (240 ml) cold half-and-half (plus 2 tbsp for brushing, optional)
• 1 1/2 cups (360 ml) cold heavy cream
• 3 tbsp (24 g) powdered sugar
• 2 tsp vanilla extract

Do This

• 1. Toss strawberries with 1/4 cup sugar and lemon juice; rest 30 minutes.
• 2. Heat oven to 425°F (218°C). Line a baking sheet with parchment.
• 3. Mix flour, 3 tbsp sugar, baking powder, and salt; cut in cold butter.
• 4. Stir in cold half-and-half just until a shaggy dough forms; pat to 1-inch thick and cut 8 biscuits.
• 5. Bake 16–18 minutes until tall and golden; cool 10 minutes.
• 6. Whip heavy cream with powdered sugar and vanilla to soft-medium peaks; split biscuits and layer with berries and whipped cream.

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Why You’ll Love This Recipe

• Extra-tender biscuits thanks to half-and-half (rich like cream, but still light).
• Juicy, glossy strawberries with a quick maceration that makes their own syrup.
• Whipped cream is simple, not too sweet, and ties everything together.
• Easy to prep ahead in parts, then assemble right before serving.

Grocery List

• Produce: 2 lb fresh strawberries, 1 lemon
• Dairy: unsalted butter, half-and-half, heavy cream
• Pantry: all-purpose flour, granulated sugar, powdered sugar, baking powder, fine salt, vanilla extract

Full Ingredients

Macerated Strawberries

• 2 lb (907 g) fresh strawberries, hulled and sliced 1/4-inch thick
• 1/4 cup (50 g) granulated sugar
• 1 tbsp (15 ml) fresh lemon juice
• 1/8 tsp fine salt
• 1/2 tsp vanilla extract (optional)

Half-and-Half Biscuits (Extra-Tender)

• 2 1/4 cups (270 g) all-purpose flour, plus more for the counter
• 3 tbsp (38 g) granulated sugar
• 1 tbsp baking powder
• 1/2 tsp fine salt
• 8 tbsp (113 g) cold unsalted butter, cut into 1/2-inch cubes
• 1 cup (240 ml) cold half-and-half
• 2 tbsp (30 ml) half-and-half, for brushing tops (optional but helps browning)

Vanilla Whipped Cream

• 1 1/2 cups (360 ml) cold heavy cream
• 3 tbsp (24 g) powdered sugar
• 2 tsp vanilla extract
• Pinch of fine salt

Optional Garnishes

• Extra sliced strawberries
• Finely grated lemon zest
• Fresh mint leaves

Step-by-Step Instructions

Step 1: Macerate the strawberries

In a medium bowl, gently toss the sliced strawberries with the granulated sugar, lemon juice, salt, and vanilla (if using). Let the mixture sit at room temperature for 30 minutes, stirring once or twice. The sugar will draw out the juices and create a bright, syrupy sauce.

Step 2: Preheat 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 (or use an ungreased light-colored sheet pan). This helps the biscuits bake up tall and prevents over-browning on the bottoms.

Step 3: Mix the dry ingredients

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until evenly combined. If your baking powder is lumpy, break it up with your fingers or sift it in so the biscuits rise evenly.

Step 4: Cut in the cold butter

Add the cold butter cubes to the flour mixture. Using a pastry cutter, two knives, or your fingertips, work the butter into the flour until it looks like coarse crumbs with some pea-size butter pieces still visible.

Those visible bits of butter are a good thing: they melt in the oven and help create tender layers.

Step 5: Add half-and-half and form the dough

Pour in the cold half-and-half. Stir with a fork just until a shaggy dough forms and there are no large dry patches of flour. Do not overmix.

Turn the dough out onto a lightly floured counter. With floured hands, gently pat it into a rectangle about 1 inch thick. For slightly flakier layers, fold the dough in half once, then pat back to 1 inch thick.

Step 6: Cut, bake, and cool the biscuits

Cut biscuits using a 2 3/4-inch to 3-inch round cutter (or cut into 8 squares with a knife). Press straight down without twisting so the biscuits rise well.

Place biscuits on the prepared baking sheet with sides just barely touching (this helps them climb upward). Brush tops with 2 tbsp (30 ml) half-and-half if you’d like extra color.

Bake for 16–18 minutes, until the tops are golden and the biscuits feel set when lightly tapped. Cool on the pan for 10 minutes before splitting.

Step 7: Whip the cream and assemble

In a chilled bowl, combine the heavy cream, powdered sugar, vanilla, and salt. Using a hand mixer or stand mixer, whip on medium-high speed until soft to medium peaks form, about 2–4 minutes. (Soft-medium peaks hold their shape but still look creamy and plush.)

To assemble, split each warm biscuit in half horizontally. Spoon a generous layer of strawberries and their syrup over the bottom half, add a big dollop of whipped cream, then cap with the biscuit top. Finish with another spoonful of berries and a little more whipped cream if you like. Serve right away.

Pro Tips

• Keep everything cold for the biscuits. Cold butter and cold half-and-half make the biscuits taller and more tender. If your kitchen is warm, pop the butter in the freezer for 10 minutes before cutting it in.
• Don’t overwork the dough. Stir just until combined, then pat it into shape. Overmixing can make biscuits tough.
• Cut straight down. Twisting the cutter can “seal” the edges and reduce rise.
• Let the berries sit the full 30 minutes. You want plenty of glossy syrup to soak into the biscuit.
• Whip cream to soft-medium peaks. Overwhipped cream looks grainy and doesn’t spoon nicely between layers.

Variations

• Lemon strawberry shortcake: Add 1 tsp finely grated lemon zest to the biscuit dry ingredients and an extra 1/2 tsp zest to the strawberries.
• Brown sugar berries: Replace the 1/4 cup granulated sugar for the strawberries with 1/4 cup (55 g) light brown sugar for a deeper caramel note.
• Drop-biscuit shortcut: Skip patting and cutting; portion the dough into 8 mounds using a 1/2-cup measure and bake as directed (expect a more rustic look).

Storage & Make-Ahead

Biscuits: Bake up to 1 day ahead and store airtight at room temperature. Rewarm in a 300°F (149°C) oven for 8–10 minutes. For longer storage, freeze baked biscuits up to 2 months; thaw and rewarm before serving.

Strawberries: Macerated strawberries can be refrigerated in a covered container for up to 2 days. Stir before using; the syrup will thin as it sits.

Whipped cream: Best made the day of serving. You can refrigerate it in a covered bowl for up to 24 hours, then gently whisk by hand to smooth it out if it softens.

Assembled shortcakes: Assemble right before serving for the best texture; the syrup will soften the biscuits quickly (delicious, but less crisp).

Nutrition (per serving)

Approximate, based on 8 servings: 490 calories, 28 g fat, 56 g carbohydrates, 6 g protein, 4 g fiber, 23 g sugar, 320 mg sodium.