Strawberry Shortcake With Brown Sugar Whipped Cream

Quick Recipe Version (TL;DR)

• Yield: 6 shortcakes
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 55 minutes

Quick Ingredients

• Strawberries: 1 1/2 lb (680 g) strawberries, 1/4 cup (50 g) granulated sugar, 1 tbsp lemon juice, pinch of salt
• Biscuits: 2 cups (240 g) all-purpose flour, 1 tbsp baking powder, 1/4 tsp baking soda, 1/2 tsp fine salt, 2 tbsp (25 g) granulated sugar, 6 tbsp (85 g) cold unsalted butter, 3/4 cup (180 ml) cold buttermilk, 2 tbsp cold buttermilk (for brushing), 1 tbsp turbinado sugar (optional)
• Brown Sugar Whipped Cream: 1 cup (240 ml) cold heavy cream, 3 tbsp (36 g) packed light brown sugar, 1 tsp vanilla extract, pinch of salt

Do This

• 1. Macerate strawberries with sugar, lemon juice, and salt for 20 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.
• 4. Pat dough to 3/4-inch thick, cut 6 biscuits, brush with buttermilk, sprinkle (optional) turbinado sugar.
• 5. Bake 14–16 minutes until tall and golden; cool 10 minutes.
• 6. Whip cream with brown sugar, vanilla, and salt to soft-medium peaks.
• 7. Split biscuits, spoon on strawberries and juices, add whipped cream, cap with tops, and serve.

---

Why You’ll Love This Recipe

• Classic comfort, extra flavor: brown sugar whipped cream adds a warm caramel note that makes the strawberries taste even brighter.
• Simple biscuits: no fancy techniques, just a tender, buttery shortcake-style biscuit that holds up to juicy berries.
• Perfect make-ahead components: prep the berries and whip the cream ahead, then bake biscuits fresh.
• Big payoff for minimal effort: a homey dessert that looks special on the plate.

Grocery List

• Produce: strawberries, lemon
• Dairy: unsalted butter, buttermilk, heavy cream
• Pantry: all-purpose flour, baking powder, baking soda, granulated sugar, light brown sugar, fine salt, vanilla extract, turbinado sugar (optional)

Full Ingredients

Macerated Strawberries

• 1 1/2 lb (680 g) strawberries, hulled and sliced (about 1/4-inch thick)
• 1/4 cup (50 g) granulated sugar
• 1 tbsp (15 ml) fresh lemon juice
• 1 pinch fine salt

Simple Shortcake Biscuits

• 2 cups (240 g) all-purpose flour, plus extra for dusting
• 1 tbsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp fine salt
• 2 tbsp (25 g) granulated sugar
• 6 tbsp (85 g) unsalted butter, very cold and cut into 1/2-inch cubes
• 3/4 cup (180 ml) cold buttermilk
• 2 tbsp (30 ml) cold buttermilk, for brushing biscuit tops
• 1 tbsp (12 g) turbinado sugar, for sprinkling (optional, but adds a nice crunch)

Brown Sugar Whipped Cream

• 1 cup (240 ml) cold heavy cream
• 3 tbsp (36 g) light brown sugar, packed
• 1 tsp vanilla extract
• 1 pinch fine salt

Optional for Serving

• Extra sliced strawberries for piling high
• A tiny pinch of flaky salt to finish (especially good if your strawberries are very sweet)

Step-by-Step Instructions

Step 1: Macerate the strawberries

In a medium bowl, combine the sliced strawberries, granulated sugar, lemon juice, and a pinch of salt. Stir well, then let sit at room temperature for 20 minutes, stirring once halfway through.

You’re looking for juicy berries with a glossy syrup forming in the bottom of the bowl.

Step 2: Prep the oven and pan

Arrange an oven rack in the center position. Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper.

If your kitchen is warm, it helps to keep the butter and buttermilk in the fridge until the moment you use them.

Step 3: Mix the dry ingredients for the biscuits

In a large bowl, whisk together the flour, baking powder, baking soda, fine salt, and granulated sugar until evenly combined.

This quick whisking step helps the biscuits rise evenly and keeps them tender.

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 pea-sized pieces and some flatter flakes.

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

Step 5: Add buttermilk and shape the dough

Pour in the 3/4 cup (180 ml) cold buttermilk. Stir with a fork just until the dough looks shaggy and most of the dry flour is absorbed. If there’s a little flour at the bottom of the bowl, that’s fine.

Turn the dough onto a lightly floured surface. Gently bring it together (avoid kneading). Pat into a rectangle about 3/4-inch (2 cm) thick.

Step 6: Cut and bake the biscuits

Use a 2 1/2-inch round cutter to cut out 6 biscuits. Press straight down (don’t twist) so the biscuits rise tall. Place biscuits on the prepared baking sheet with their sides just barely touching for higher rise.

Brush the tops with 2 tbsp (30 ml) buttermilk. Sprinkle with 1 tbsp (12 g) turbinado sugar if using.

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

Cool on the baking sheet for 10 minutes before assembling (this keeps the whipped cream from melting instantly).

Step 7: Make brown sugar whipped cream

In a chilled mixing bowl (optional but helpful), combine the cold heavy cream, packed light brown sugar, vanilla, and a pinch of salt.

Whip with a hand mixer or stand mixer on medium-high speed until soft to medium peaks form, about 2–4 minutes. The cream should look billowy and hold its shape, but still be creamy and spoonable.

Step 8: Assemble the shortcakes

Split each biscuit in half horizontally. Spoon a generous amount of strawberries and their syrup onto the bottom half. Add a big dollop (or swoosh) of brown sugar whipped cream. Cap with the biscuit top, then add an extra spoonful of berries and a little more cream if you like.

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

Pro Tips

• Keep everything cold for flaky biscuits: cold butter and cold buttermilk are the secret. If the butter softens, pop the bowl in the fridge for 10 minutes before shaping.
• Don’t twist the cutter: twisting seals the edges and can limit how high the biscuits rise.
• Macerate to taste: if your strawberries are very sweet, reduce sugar to 3 tbsp (38 g); if they’re tart, keep the full 1/4 cup.
• Soft-medium peaks are ideal: overwhipped cream can turn grainy. Stop while it still looks silky.
• Shortcake assembly tip: add a little strawberry syrup directly onto the cut side of the biscuit for extra flavor.

Variations

• Orange-brown sugar cream: add 1 tsp finely grated orange zest to the whipped cream for a cozy citrus note.
• Strawberry-balsamic twist: add 1 tsp balsamic vinegar to the strawberries while macerating for deeper, jammy flavor.
• Drop-biscuit shortcut: instead of cutting, scoop 6 mounds of dough (about 1/2 cup each) onto the baking sheet and bake the same time; they’ll be rustic and tender.

Storage & Make-Ahead

Best the day it’s made: strawberry shortcake is at its peak right after assembling.

Make ahead: macerate strawberries up to 24 hours ahead; cover and refrigerate. Whip the brown sugar cream up to 8 hours ahead and refrigerate in an airtight container; gently whisk by hand for a few seconds before serving if it slumps.

Biscuits: bake up to 1 day ahead, cool completely, and store airtight at room temperature. Rewarm in a 300°F (149°C) oven for 6–8 minutes. Freeze baked biscuits up to 2 months; thaw at room temperature and rewarm before serving.

Assembled shortcakes: once assembled, they will soften quickly. If you must store leftovers, refrigerate and eat within 24 hours, knowing the biscuits will be soft.

Nutrition (per serving)

Approximate per 1 assembled shortcake (1/6 of recipe): 460 calories, 22 g fat, 54 g carbohydrates, 6 g protein, 3 g fiber, 24 g sugar, 380 mg sodium.