Quick Recipe Version (TL;DR)
Quick Ingredients
- 2 lb (907 g) strawberries, hulled and sliced
- 1/3 cup (67 g) granulated sugar (for strawberries)
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp vanilla extract
- 2 cups (250 g) all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 2 tbsp (25 g) granulated sugar (for biscuits) + 1 tbsp for topping
- 1 1/2 cups (360 ml) cold heavy cream (for biscuits) + 1 tbsp (15 ml) for brushing
- 1 cup (240 ml) cold heavy cream (for whipped cream)
- 2 tbsp (16 g) powdered sugar
- 1 tsp vanilla extract (for whipped cream)
- Pinch of salt (for whipped cream)
Do This
- 1) Toss sliced strawberries with sugar, lemon juice, and vanilla; rest 30 minutes.
- 2) Heat oven to 425°F (220°C). Line a baking sheet with parchment.
- 3) Mix flour, baking powder, baking soda, salt, and sugar; stir in cold cream and vanilla just until a shaggy dough forms.
- 4) Pat, fold, and cut 8 biscuits; brush with cream and sprinkle sugar.
- 5) Bake 14–16 minutes until golden; cool 10 minutes.
- 6) Whip cream with powdered sugar, vanilla, and a pinch of salt to soft-medium peaks.
- 7) Split biscuits; layer strawberries + juices and whipped cream; top with biscuit lid and serve.
Why You’ll Love This Recipe
- Rich, tender biscuits: The cream-based dough bakes up soft and flavorful without any butter-cutting.
- Juicy, glossy strawberries: A short rest with sugar and lemon turns them into a saucy filling.
- Classic, not-too-sweet balance: Lightly sweetened whipped cream keeps everything fresh and bright.
- Make-ahead friendly: Prep components in advance, then assemble right before serving.
Grocery List
- Produce: strawberries (2 lb / 907 g), lemon
- Dairy: heavy cream (total 2 1/2 cups / 600 ml), optional extra for serving
- Pantry: all-purpose flour, granulated sugar, powdered sugar, baking powder, baking soda, kosher salt, vanilla extract
Full Ingredients
Macerated Strawberries
- 2 lb (907 g) strawberries, hulled and sliced 1/4-inch thick
- 1/3 cup (67 g) granulated sugar
- 1 tbsp (15 ml) fresh lemon juice
- 1 tsp vanilla extract
- 1/8 tsp kosher salt (optional, but makes the strawberries taste more “strawberry”)
Sweet Cream Biscuits
- 2 cups (250 g) all-purpose flour, plus 1–2 tbsp for the counter
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 2 tbsp (25 g) granulated sugar
- 1 1/2 cups (360 ml) cold heavy cream
- 1 tsp vanilla extract
- 1 tbsp (15 ml) heavy cream, for brushing biscuit tops
- 1 tbsp (12 g) granulated sugar, for sprinkling on tops
Lightly Sweetened Whipped Cream
- 1 cup (240 ml) cold heavy cream
- 2 tbsp (16 g) powdered sugar
- 1 tsp vanilla extract
- Pinch of kosher salt
Step-by-Step Instructions
Step 1: Macerate the strawberries
Add the sliced strawberries to a medium bowl. Sprinkle over the granulated sugar, then add the lemon juice, vanilla, and optional salt. Toss gently until the sugar looks slightly damp and the strawberries are evenly coated.
Let sit at room temperature for 30 minutes, stirring once or twice. The strawberries should release plenty of juice and look glossy and saucy. For a more “jammy” texture, lightly mash about 1/4 of the berries with the back of a spoon.
Step 2: Heat the oven and prep the pan
Arrange an oven rack in the middle position. Preheat the oven to 425°F (220°C).
Line a large baking sheet with parchment paper (or use an ungreased baking sheet if you don’t have parchment).
Step 3: Mix the dry ingredients for the cream biscuits
In a large bowl, whisk together the flour, baking powder, baking soda, kosher salt, and granulated sugar until evenly combined.
Make sure there are no visible clumps of baking powder or baking soda so the biscuits rise evenly.
Step 4: Add cream and bring the dough together gently
In a measuring cup, stir the 1 1/2 cups (360 ml) cold heavy cream with the vanilla extract. Pour it into the flour mixture.
Stir with a fork or silicone spatula just until the dough looks shaggy and most of the dry flour is absorbed. If you see a few dry patches, that’s fine; they’ll hydrate as you fold. Avoid overmixing, which can make biscuits tough.
Step 5: Fold, cut, and top the biscuits
Lightly flour a clean counter. Turn the dough out and gently press it into a rough rectangle about 1 inch (2.5 cm) thick.
Fold the dough in half, then in half again (a simple “letter fold” is great too). Press/pat back to about 1 inch (2.5 cm) thick. This folding creates flaky layers without needing butter.
Using a 2 3/4-inch (7 cm) round biscuit cutter (or a sharp-edged drinking glass), cut 8 biscuits. Press straight down—do not twist—so the edges rise well.
Place biscuits on the prepared baking sheet with about 1 inch of space between them. Brush the tops with 1 tbsp (15 ml) heavy cream and sprinkle with 1 tbsp (12 g) granulated sugar.
Step 6: Bake until tall and golden
Bake at 425°F (220°C) for 14–16 minutes, until the tops are golden brown and the sides look set. If you like precision, the center of a biscuit should be about 200°F (93°C) on an instant-read thermometer.
Cool on the baking sheet for 10 minutes. Warm biscuits are great for serving, but give them a few minutes so they don’t melt the whipped cream instantly.
Step 7: Whip the cream to soft-medium peaks
In a chilled bowl (optional but helpful), combine the cold heavy cream, powdered sugar, vanilla, and pinch of salt.
Whisk by hand or with a mixer on medium speed until soft-medium peaks form, about 2–4 minutes with a hand mixer. The cream should hold its shape but still look smooth and spoonable (not stiff or grainy).
Step 8: Assemble the strawberry shortcakes and serve
Split each biscuit horizontally with a serrated knife. Spoon a generous amount of strawberries and their juices onto the bottom half. Add a big dollop of whipped cream.
Place the top half of the biscuit on at a slight angle. Finish with an extra spoonful of berries and a little more whipped cream if you like. Serve immediately while the biscuits are still slightly warm.
Pro Tips
- Keep the cream cold: Cold heavy cream helps the biscuits rise and keeps the dough tender. If your kitchen is warm, chill the mixed dough for 10 minutes before shaping.
- Don’t overwork the dough: Stir just until combined and handle gently. Overmixing develops gluten and can make biscuits chewy.
- Cut biscuits cleanly: Press straight down with the cutter (no twisting) so the layers can climb upward.
- Let strawberries get saucy: The 30-minute rest is what creates that classic shortcake “juice” that soaks into the biscuit.
- Assemble right before eating: This keeps the biscuits from getting soggy and the whipped cream from sliding.
Variations
- Lemon-strawberry shortcake: Add 1 tsp finely grated lemon zest to the biscuit dry ingredients and an extra 1 tsp lemon juice to the berries.
- Balsamic strawberries: Add 1 tsp balsamic vinegar (or up to 2 tsp) to the strawberries for a deeper, slightly grown-up flavor.
- Mixed berry shortcake: Swap in up to 1 lb (454 g) of blueberries, raspberries, or blackberries for part of the strawberries; keep the total fruit at 2 lb (907 g).
Storage & Make-Ahead
Biscuits: Store cooled biscuits in an airtight container at room temperature for up to 2 days. Rewarm in a 300°F (150°C) oven for 6–8 minutes. For longer storage, freeze baked biscuits for up to 2 months; thaw at room temperature, then rewarm.
Strawberries: Refrigerate macerated strawberries in a covered container for up to 2 days. They’ll get softer and juicier over time.
Whipped cream: Best the day it’s made, but you can refrigerate it (covered) for up to 24 hours. Re-whisk briefly by hand if it softens.
Make-ahead game plan: Bake biscuits earlier in the day, macerate strawberries up to a day ahead, and whip cream shortly before serving. Assemble at the last minute.
Nutrition (per serving)
Approximate, per 1 shortcake (1 biscuit + strawberries + whipped cream): 430 calories, 24 g fat, 15 g saturated fat, 49 g carbs, 22 g sugar, 6 g protein, 4 g fiber, 410 mg sodium.
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