Strawberry Shortcake With Honeyed Cream Biscuits 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 (includes 30 minutes for strawberries to macerate)

Quick Ingredients

• 1 1/2 lb (680 g) fresh strawberries, hulled and sliced
• 3 tbsp (36 g) granulated sugar
• 1 tbsp (15 ml) lemon juice
• 2 cups (250 g) all-purpose flour
• 1 tbsp (12 g) baking powder
• 1/2 tsp fine salt
• 6 tbsp (85 g) cold unsalted butter, cubed
• 1 cup (240 ml) cold heavy cream, plus 2 tbsp (30 ml) for brushing
• 1/4 cup (85 g) honey
• 1 cup (240 ml) cold heavy cream (for whipping)
• 2 tbsp (16 g) powdered sugar
• 1 tsp vanilla extract

Do This

• 1. Heat oven to 425°F (220°C). Line a sheet pan or use a 10-inch cast iron skillet.
• 2. Toss sliced strawberries with sugar and lemon juice; rest 30 minutes, stirring once.
• 3. Mix flour, baking powder, and salt; cut in cold butter until crumbly.
• 4. Stir in 1 cup cream and 1/4 cup honey just until a shaggy dough forms.
• 5. Pat dough 1-inch thick, cut 6 biscuits, brush with cream; bake 14–16 minutes.
• 6. Whip 1 cup cream with powdered sugar and vanilla to soft peaks.
• 7. Split warm biscuits; layer strawberries and whipped cream; serve right away.

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Why You’ll Love This Recipe

• Tender, flaky biscuits lightly sweetened with honey (not cake, not too sweet).
• Juicy strawberries turn into their own syrup with just sugar and lemon.
• Softly whipped cream keeps the dessert light and cloudlike.
• Everything can be prepped in parts, then assembled fast for serving.

Grocery List

• Produce: 1 1/2 lb (680 g) fresh strawberries, 1 lemon
• Dairy: unsalted butter, heavy cream, (optional) extra cream for brushing
• Pantry: all-purpose flour, baking powder, fine salt, granulated sugar, powdered sugar, honey, vanilla extract

Full Ingredients

Macerated Strawberries

• 1 1/2 lb (680 g) fresh strawberries, hulled and sliced (about 1/4-inch thick)
• 3 tbsp (36 g) granulated sugar
• 1 tbsp (15 ml) fresh lemon juice
• 1/8 tsp fine salt
• 1 tsp vanilla extract (optional, but very nice)

Honeyed Cream Biscuits

• 2 cups (250 g) all-purpose flour, plus more for dusting
• 1 tbsp (12 g) baking powder
• 1/2 tsp fine salt
• 6 tbsp (85 g) cold unsalted butter, cut into 1/2-inch cubes
• 1 cup (240 ml) cold heavy cream
• 1/4 cup (85 g) honey
• 2 tbsp (30 ml) heavy cream, for brushing tops

Softly Whipped Vanilla Cream

• 1 cup (240 ml) cold heavy cream
• 2 tbsp (16 g) powdered sugar
• 1 tsp vanilla extract
• 1 tbsp (21 g) honey (optional, for a gentle honey note)

Step-by-Step Instructions

Step 1: Prep the strawberries (make the syrup)

In a medium bowl, combine the sliced strawberries, granulated sugar, lemon juice, and salt. If using, add the vanilla. Toss well until the sugar starts to look wet on the berries.

Let stand at room temperature for 30 minutes, stirring once halfway through. The strawberries will release plenty of bright red juice that becomes your shortcake “sauce.”

Step 2: Heat the oven and set up your pan

Arrange an oven rack in the middle. Preheat the oven to 425°F (220°C).

Line a rimmed sheet pan with parchment paper, or use an unlined 10-inch cast iron skillet (a great choice for tall, well-browned biscuits).

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

In a large bowl, whisk together the flour, baking powder, and salt.

Add the cold butter cubes. Use a pastry cutter or your fingertips to work the butter into the flour until it resembles coarse crumbs with some pea-sized bits of butter still visible. Those butter bits are what help create flaky layers.

Step 4: Add cream and honey to form a tender dough

In a liquid measuring cup, whisk together 1 cup (240 ml) cold heavy cream and 1/4 cup (85 g) honey until the honey loosens and blends in.

Pour the cream-honey mixture into the flour mixture. Stir with a fork just until you have a shaggy dough with no obvious dry pockets. If it looks dry, give it a few gentle folds in the bowl; avoid overmixing to keep the biscuits tender.

Step 5: Shape, cut, and bake the biscuits

Turn the dough out onto a lightly floured counter. Pat (don’t roll) into a rectangle about 1 inch (2.5 cm) thick. Fold it in half, pat gently again, and repeat one more time (2 folds total) for extra lift.

Pat the dough back to 1 inch (2.5 cm) thick. Cut 6 biscuits using a 3-inch round cutter, pressing straight down (do not twist). If needed, gather scraps gently and cut the last biscuit.

Set biscuits on the prepared pan with about 1 inch of space between them. Brush the tops with 2 tbsp (30 ml) heavy cream.

Bake at 425°F (220°C) for 14–16 minutes, until well-risen and deeply golden on top. Cool for 10 minutes before assembling (warm is good; piping hot can melt the cream too quickly).

Step 6: Whip the cream to soft peaks

While the biscuits cool, make the whipped cream. In a cold bowl, combine the heavy cream, powdered sugar, and vanilla. If you want a gentle honey note, add 1 tbsp (21 g) honey.

Whisk by hand or use a mixer on medium speed until soft peaks form (the cream should mound softly and look plush, not stiff). This texture melts into the berries and biscuit in the best way.

Step 7: Assemble the strawberry shortcakes

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

Spoon a generous amount of strawberries and their juices over the biscuit bottom, then add a big dollop of softly whipped cream. Cap with the top half of the biscuit.

Finish with a little more strawberries and a small spoonful of cream on top. Serve immediately so the biscuits stay tall and the cream stays airy.

Pro Tips

• Keep everything cold for tall biscuits: cold butter and cold cream go into the oven and create steam, which helps the biscuits rise.
• Don’t twist the cutter: twisting can seal the edges and reduce rise. Press straight down and lift straight up.
• Soft peaks are ideal here: the cream should be spoonable, not stiff. It spreads into the strawberries and feels lighter on the palate.
• Let strawberries sit the full 30 minutes: that resting time creates the syrup that makes shortcake taste complete.
• Want extra shine? Warm 1 tbsp (21 g) honey for 5 seconds and lightly drizzle over the biscuit tops right before serving.

Variations

• Honey-lemon shortcake: add 1 tsp finely grated lemon zest to the biscuit dough and increase lemon juice in the strawberries to 1 1/2 tbsp (22 ml).
• Brown sugar strawberries: swap granulated sugar for 3 tbsp (39 g) light brown sugar for a slightly caramel note.
• Mixed berry shortcake: replace up to half the strawberries with blueberries or raspberries (keep total fruit at 1 1/2 lb / 680 g).

Storage & Make-Ahead

Best day-of: Shortcake is at its peak right after assembly.

Make ahead: You can slice and macerate the strawberries up to 8 hours ahead; refrigerate in a covered container and stir before serving. Bake biscuits up to 1 day ahead; cool completely and store airtight at room temperature. Rewarm in a 300°F (150°C) oven for 8–10 minutes.

Whipped cream: For the best texture, whip within 2 hours of serving and refrigerate. If it softens, whisk briefly by hand to bring it back.

Leftovers: Store components separately if possible. Assembled shortcakes will soften quickly; refrigerate and eat within 24 hours.

Nutrition (per serving)

Approximate, per 1 shortcake (1 biscuit + strawberries + whipped cream): 520 calories, 32 g fat, 55 g carbohydrates, 6 g protein, 18 g saturated fat, 22 g sugars, 420 mg sodium, 4 g fiber.