Classic Biscuit Shortcake with Warm Strawberries and Whipped Cream

Quick Recipe Version (TL;DR)

• Yield: 6 shortcakes
• Prep Time: 25 minutes
• Cook Time: 16–18 minutes
• Total Time: 45 minutes

Quick Ingredients

• 2 cups (250 g) all-purpose flour
• 1/4 cup (50 g) granulated sugar
• 1 tbsp (12 g) baking powder
• 1/2 tsp baking soda
• 1 tsp kosher salt
• 1/2 cup (113 g) unsalted butter, very cold, cubed
• 3/4 cup (180 ml) cold buttermilk
• 1 tsp vanilla extract
• 2 tbsp (30 ml) heavy cream (for brushing)
• 1 tbsp (12 g) coarse sugar (optional)
• 1 1/2 lb (680 g) strawberries, hulled and sliced
• 1/4 cup (50 g) granulated sugar (for strawberries)
• 1 tbsp (15 ml) lemon juice
• 1/2 tsp vanilla extract (for strawberries)
• 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 fine salt

Do This

• Heat oven to 425°F (220°C). Line a baking sheet with parchment.
• Mix flour, sugar, baking powder, baking soda, and salt. Cut in cold butter until pea-sized.
• Stir in cold buttermilk + vanilla just until a shaggy dough forms. Pat to 1-inch thick; cut 6 biscuits.
• Brush tops with cream, sprinkle coarse sugar, and bake 16–18 minutes until deep golden.
• Warm strawberries with sugar, lemon, vanilla, and a pinch of salt over low heat 3–5 minutes (juicy, not jammy).
• Whip cream with powdered sugar, vanilla, and salt to soft-medium peaks.
• Split warm biscuits, spoon on warm strawberries and juices, top with whipped cream, cap with biscuit tops, and serve.

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Why You’ll Love This Recipe

• Real, classic shortcake: tender split butter biscuits with crisp edges and a soft, fluffy middle.
• Warm strawberries taste extra fragrant and saucy without turning into a heavy cooked compote.
• Freshly whipped cream keeps everything light, creamy, and not-too-sweet.
• All components can be prepped ahead so assembly is fast when you’re ready to eat.

Grocery List

• Produce: 1 1/2 lb (680 g) strawberries; 1 lemon
• Dairy: 1/2 cup (113 g) unsalted butter; 1 1/4 cups (300 ml) heavy cream (plus 2 tbsp / 30 ml for brushing); 3/4 cup (180 ml) buttermilk
• Pantry: all-purpose flour; granulated sugar; powdered sugar; baking powder; baking soda; kosher salt (or fine salt); vanilla extract; coarse sugar (optional)

Full Ingredients

Split Butter Biscuits (Shortcakes)

• 2 cups (250 g) all-purpose flour, spooned and leveled
• 1/4 cup (50 g) granulated sugar
• 1 tbsp (12 g) baking powder
• 1/2 tsp baking soda
• 1 tsp kosher salt (or 3/4 tsp fine salt)
• 1/2 cup (113 g) unsalted butter, very cold, cut into 1/2-inch cubes
• 3/4 cup (180 ml) cold buttermilk
• 1 tsp vanilla extract
• 2 tbsp (30 ml) heavy cream, for brushing tops
• 1 tbsp (12 g) coarse sugar, optional (adds sparkle and crunch)

Warm Strawberries

• 1 1/2 lb (680 g) strawberries, hulled and thickly sliced
• 1/4 cup (50 g) granulated sugar
• 1 tbsp (15 ml) fresh lemon juice
• 1/2 tsp vanilla extract
• Pinch of fine salt

Freshly 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: Prep your pan and preheat

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper (or use an ungreased sheet pan). If you have time, place the cubed butter back in the refrigerator while you measure everything else. Cold butter is what creates those tender, flaky layers.

Step 2: Mix the dry ingredients

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until evenly combined. This quick whisk helps the biscuits rise evenly and keeps you from biting into a salty or baking-powder-heavy pocket.

Step 3: Cut in the cold butter

Add the cold cubed butter to the bowl. Use a pastry cutter, two forks, or your fingertips to work the butter into the flour until the mixture looks like coarse crumbs with plenty of pea-sized pieces of butter still visible.

Those little butter pieces melt in the oven and create steam, which is how you get a split-able biscuit with light layers.

Step 4: Add buttermilk and form the dough (gently)

In a small measuring cup, stir together the cold buttermilk and vanilla extract. Pour into the flour-butter mixture and stir with a fork just until you have a shaggy dough with a few dry bits remaining.

Turn the dough out onto a lightly floured counter. Use your hands to gently press it together; if it feels too dry to hold, drizzle in additional cold buttermilk 1 tablespoon (15 ml) at a time (up to 2 tablespoons) just until it comes together. Avoid kneading.

Step 5: Pat, cut, and bake the shortcakes

Pat the dough into a 1-inch-thick rectangle (about 7 x 5 inches). For a bit more layering, fold the dough in half once, gently pat back to 1-inch thickness, then proceed.

Cut 6 biscuits using a 2 3/4-inch (7 cm) round cutter (or cut into 6 equal squares with a knife). Press straight down when cutting; twisting the cutter can seal the edges and reduce rise.

Place biscuits on the prepared baking sheet with sides just barely touching (this helps them rise tall). Brush the tops with heavy cream and sprinkle with coarse sugar if using. Bake for 16–18 minutes, until well-risen and deep golden brown on top.

Cool on the pan for 5 minutes before splitting and serving. They’re best warm.

Step 6: Gently warm the strawberries

While the biscuits bake (or right after), make the strawberries. Add sliced strawberries, granulated sugar, lemon juice, vanilla, and a pinch of salt to a medium saucepan.

Warm over low heat for 3–5 minutes, stirring gently 1–2 times, just until the berries release lots of juice and the mixture is glossy and warmed through. The goal is saucy strawberries with soft edges, not a thick jam. Remove from heat.

Step 7: Whip the cream to soft-medium peaks

In a chilled mixing bowl, combine the cold heavy cream, powdered sugar, vanilla extract, and a pinch of salt. Whip with a whisk or hand mixer on medium-high speed until soft-medium peaks form, 2–4 minutes.

You want the cream to hold its shape but still look smooth and billowy. Stop before it gets stiff or grainy.

Step 8: Split, build, and serve

Split each warm biscuit horizontally using a serrated knife. Place the bottom half on a plate. Spoon a generous amount of warm strawberries and their juices over the biscuit, then add a big dollop of whipped cream.

Top with the biscuit “lid.” Finish with an extra spoonful of strawberry juices over the top if you like. Serve immediately while the biscuits are warm and the strawberries are saucy.

Pro Tips

• Keep everything cold for flaky biscuits: Cold butter and cold buttermilk make the biggest difference. If your kitchen is warm, chill the bowl for 10 minutes before mixing.
• Don’t overwork the dough: Mix and pat just until it holds together. Overmixing makes biscuits tough instead of tender.
• Cut biscuits cleanly: Press the cutter straight down and lift straight up. Twisting reduces rise.
• Warm strawberries briefly: Low heat and a short time keeps the flavor fresh and the berries bright, while still giving you syrupy juices.
• Whip cream to the right peak: Soft-medium peaks sit beautifully on the shortcake and melt slightly into the warm berries.

Variations

• Orange-vanilla strawberries: Replace the lemon juice with 1 tbsp (15 ml) orange juice and add 1/2 tsp finely grated orange zest.
• Brown sugar biscuit tops: Swap the coarse sugar topping for 1 tbsp (12 g) light brown sugar for a deeper caramel note.
• Mixed berry shortcake: Use 1 lb (450 g) strawberries plus 1/2 lb (230 g) blueberries or raspberries; warm gently for only 2–4 minutes so delicate berries don’t break down too much.

Storage & Make-Ahead

Biscuits: Store baked biscuits airtight at room temperature for up to 1 day, or refrigerate for up to 3 days. Rewarm in a 325°F (165°C) oven for 8–10 minutes (or split and toast lightly). You can also freeze baked biscuits for up to 2 months; thaw at room temperature and rewarm.

Strawberries: Refrigerate warmed strawberries in a covered container for up to 3 days. Rewarm gently over low heat for 1–2 minutes, adding 1–2 tsp water if needed to loosen.

Whipped cream: Best the day it’s made. If needed, refrigerate up to 24 hours and re-whisk briefly by hand to fluff.

Make-ahead plan: Bake biscuits earlier in the day, warm strawberries just before serving, and whip the cream up to 1 hour ahead (keep cold).

Nutrition (per serving)

Approximate, per 1 shortcake (1 biscuit + strawberries + whipped cream): 520 calories; 29 g fat; 59 g carbohydrates; 6 g protein; 2 g fiber; 28 g sugar; 520 mg sodium.