Strawberry Shortcake With Lemon Sugar Berries And Whipped Cream

Quick Recipe Version (TL;DR)

• Yield: 6 servings (6 shortcakes)
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 10 minutes (includes 30 minutes for berries)

Quick Ingredients

• Strawberries: 2 lb (907 g) strawberries, sliced; 1/4 cup (50 g) granulated sugar; 1 tbsp lemon zest; 1 tbsp lemon juice; 1/8 tsp fine salt
• Biscuits: 2 cups (260 g) all-purpose flour; 1 tbsp (12 g) baking powder; 1 tbsp (12 g) granulated sugar; 1/2 tsp baking soda; 1/2 tsp fine salt; 8 tbsp (113 g) cold unsalted butter, cubed; 3/4 cup (180 ml) cold buttermilk; 1 tbsp heavy cream (for brushing)
• Whipped cream: 1 cup (240 ml) cold heavy cream; 2 tbsp (16 g) powdered sugar; 1 tsp vanilla extract; pinch of salt

Do This

• 1. Toss sliced strawberries with sugar, lemon zest, lemon juice, and salt; rest 30–60 minutes.
• 2. Heat oven to 425°F (218°C). Line a baking sheet with parchment.
• 3. Mix dry biscuit ingredients, cut in cold butter, then stir in cold buttermilk just until a shaggy dough forms.
• 4. Pat dough to 1-inch thick, cut 6 biscuits, place on sheet, brush tops with cream.
• 5. Bake 14–16 minutes until tall and golden; cool 10 minutes.
• 6. Whip cream to soft peaks with powdered sugar, vanilla, and salt; split biscuits and layer berries + juices + cream.

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Why You’ll Love This Recipe

• Bright, juicy strawberries get extra sparkle from lemon zest and a touch of lemon juice.
• Classic, tender biscuits bake up tall with crisp edges and a buttery crumb.
• Soft whipped cream keeps everything light and cloud-like, not heavy or overly sweet.
• Make-ahead friendly: the berries can macerate while the biscuits bake.

Grocery List

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

Full Ingredients

Lemon Sugar Berries

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

Classic Shortcake Biscuits

• 2 cups (260 g) all-purpose flour, plus more for shaping
• 1 tbsp (12 g) baking powder
• 1 tbsp (12 g) granulated sugar
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 8 tbsp (113 g) cold unsalted butter, cut into 1/2-inch cubes
• 3/4 cup (180 ml) cold buttermilk
• 1 tbsp (15 ml) heavy cream (or buttermilk) for brushing biscuit tops

Soft Whipped Cream

• 1 cup (240 ml) cold heavy cream
• 2 tbsp (16 g) powdered sugar
• 1 tsp vanilla extract
• Pinch of fine salt

Step-by-Step Instructions

Step 1: Macerate the strawberries with lemon sugar

Add the sliced strawberries to a medium bowl. Sprinkle on the granulated sugar, lemon zest, lemon juice, and salt. Toss gently until the sugar is evenly distributed and the berries start to look glossy.

Let sit at room temperature for 30 to 60 minutes, stirring once or twice. You’re looking for a generous pool of bright red syrup in the bottom of the bowl and berries that taste sweet-tart and fragrant.

Step 2: Preheat the oven and prep the pan

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

Line a baking sheet with parchment paper (or use a lightly buttered sheet pan). Set aside.

Step 3: Mix the dry ingredients for tender biscuits

In a large bowl, whisk together the flour, baking powder, sugar, baking soda, and salt until well combined. This quick whisking step helps the biscuits rise evenly and prevents salty or leavening “pockets.”

Step 4: Cut in the cold butter

Add the cold butter cubes to the flour mixture. Use a pastry cutter, two forks, or your fingertips to work the butter into the flour until you have a mix of small crumbs plus a few larger, pea-size pieces.

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

Step 5: Add buttermilk and shape the biscuits

Pour in the cold buttermilk. Stir with a fork just until the dough looks shaggy and most of the flour is moistened. If there are a few dry streaks, that’s fine; avoid overmixing.

Turn the dough onto a lightly floured surface. With floured hands, gently pat (don’t aggressively knead) into a rectangle about 1 inch thick. Fold it in half, pat again, then fold once more (this adds layers). Pat back to 1 inch thick.

Cut into 6 biscuits using a 2 3/4-inch to 3-inch round cutter. Press straight down (don’t twist) so the biscuits rise tall. Gather scraps once, pat, and cut as needed to get 6.

Step 6: Bake until tall and golden

Place the biscuits on the prepared baking sheet with about 1 inch space between them (closer together makes softer sides; farther apart makes crispier sides). Brush the tops lightly with heavy cream.

Bake at 425°F (218°C) for 14 to 16 minutes, until the tops are golden brown and the biscuits feel set when gently tapped.

Cool on the pan for 10 minutes before assembling. Warm biscuits are great for shortcake, but very hot biscuits can melt the whipped cream too quickly.

Step 7: Whip the cream to soft peaks

In a cold mixing bowl, combine the heavy cream, powdered sugar, vanilla, and salt. Using a whisk or hand mixer, whip until soft peaks form (the cream should mound softly and curl over instead of standing stiff).

Stop early rather than late; you want it pillowy and spoonable, not dense.

Step 8: Assemble the shortcakes and serve

Split each biscuit in half horizontally. Place the bottom half on a plate. Spoon on a generous portion of strawberries and plenty of their lemony syrup.

Add a big dollop of soft whipped cream, then cap with the biscuit top. Finish with another spoonful of berries and a little extra syrup.

Serve right away while the biscuits are still slightly warm and the berries are juicy.

Pro Tips

• Keep everything cold for the biscuits: Cold butter and cold buttermilk are the difference between fluffy biscuits and flat ones. If your kitchen is warm, pop the butter in the freezer for 10 minutes before cutting it in.
• Don’t twist the cutter: Twisting seals the edges and can reduce rise. Press straight down and lift straight up.
• Let the berries sit long enough: Give them at least 30 minutes so the sugar fully dissolves and you get that signature shortcake syrup.
• Soft peaks for the win: Soft whipped cream melts into the berries and biscuit in the best way. If you accidentally overwhip, whisk in 1–2 tbsp extra cold cream by hand to loosen it.
• Prefer sweeter berries? Increase sugar to 1/3 cup (67 g). Prefer tarter? Keep 1/4 cup and add extra zest.

Variations

• Brown sugar biscuits: Swap the biscuit sugar for 2 tbsp (25 g) light brown sugar for a deeper, caramel note.
• Herb-lemon berries: Add 1 tsp finely chopped fresh basil or mint to the strawberries for a fresh twist.
• Lemon cream: Add 1 tsp lemon zest to the whipped cream (in addition to the vanilla) for a brighter citrus finish.

Storage & Make-Ahead

Berries: Macerated strawberries keep well in the refrigerator in a covered container for up to 2 days. The fruit will soften more over time and release more juice (great for spooning).

Biscuits: Biscuits are best the day they’re baked, but you can store cooled biscuits airtight at room temperature for 1 day or refrigerate for 2 days. Rewarm in a 325°F (163°C) oven for 6–8 minutes.

Whipped cream: For the softest texture, whip close to serving. If needed, store lightly whipped cream covered in the refrigerator for up to 24 hours, then gently whisk by hand to refresh.

Best make-ahead plan: Macerate berries first (up to 24 hours ahead), bake biscuits the day of, and whip cream right before assembling.

Nutrition (per serving)

Approximate, per 1 assembled shortcake: 520 calories, fat 30 g, saturated fat 18 g, carbohydrates 56 g, fiber 4 g, sugars 22 g, protein 7 g, sodium 520 mg.