Lemon Strawberry Shortcake with Biscuits and Lemon Whipped Cream

Quick Recipe Version (TL;DR)

• Yield: 6 shortcakes
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 10 minutes (includes 30 minutes to macerate strawberries)

Quick Ingredients

• Strawberries: 1 1/2 lb (680 g) strawberries, 1/3 cup (67 g) granulated sugar, 2 tbsp (30 ml) fresh lemon juice, pinch of salt
• Biscuits: 2 cups (250 g) all-purpose flour, 2 tbsp (25 g) granulated sugar, 1 tbsp (12 g) baking powder, 1/2 tsp kosher salt, 6 tbsp (85 g) cold unsalted butter, 3/4 cup (180 ml) cold buttermilk (plus 1 tbsp/15 ml for brushing)
• Lemon whipped cream: 1 cup (240 ml) cold heavy cream, 2 tbsp (15 g) powdered sugar, 1 1/2 tsp finely grated lemon zest, 1/2 tsp vanilla extract, pinch of salt

Do This

• 1. Toss sliced strawberries with sugar, lemon juice, and a pinch of salt; rest 30 minutes.
• 2. Heat oven to 425°F (218°C). Line a sheet pan with parchment.
• 3. Whisk flour, sugar, baking powder, and salt; cut in cold butter until crumbly.
• 4. Stir in cold buttermilk just until a shaggy dough forms; pat to 1-inch thick and cut 6 biscuits.
• 5. Bake 13–15 minutes until tall and golden; cool 10 minutes.
• 6. Whip cream with powdered sugar, lemon zest, vanilla, and salt to soft-medium peaks.
• 7. Split biscuits; layer strawberries and lemony juices; finish with lemon-zested whipped cream.

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Why You’ll Love This Recipe

• Bright and classic: Sweet strawberries get a lift from fresh lemon juice, and the lemon zest in the whipped cream ties it all together.
• Real shortcake biscuits: Tender, buttery biscuits hold up to juicy berries without getting instantly soggy.
• Make-ahead friendly: Prep the fruit and whip the cream ahead, then bake biscuits when you’re ready.
• Simple ingredients: No fancy tools needed—just a bowl, a sheet pan, and a whisk.

Grocery List

• Produce: 1 1/2 lb (680 g) strawberries, 1–2 lemons (for 2 tbsp juice + 1 1/2 tsp zest)
• Dairy: Unsalted butter, buttermilk, heavy cream
• Pantry: All-purpose flour, granulated sugar, powdered sugar, baking powder, kosher salt, vanilla extract

Full Ingredients

Lemon-Sugar Strawberries

• 1 1/2 lb (680 g) strawberries, hulled and sliced (about 1/4-inch thick)
• 1/3 cup (67 g) granulated sugar
• 2 tbsp (30 ml) fresh lemon juice
• Pinch of kosher salt

Classic Shortcake Biscuits

• 2 cups (250 g) all-purpose flour, plus extra for the counter
• 2 tbsp (25 g) granulated sugar
• 1 tbsp (12 g) baking powder
• 1/2 tsp kosher salt
• 6 tbsp (85 g) cold unsalted butter, cut into 1/2-inch cubes
• 3/4 cup (180 ml) cold buttermilk
• 1 tbsp (15 ml) buttermilk, for brushing tops

Lemon-Zested Whipped Cream

• 1 cup (240 ml) cold heavy cream
• 2 tbsp (15 g) powdered sugar
• 1 1/2 tsp finely grated lemon zest (about 1 medium lemon)
• 1/2 tsp vanilla extract
• Pinch of kosher salt

Step-by-Step Instructions

Step 1: Macerate the strawberries

In a medium bowl, toss the sliced strawberries with the granulated sugar, lemon juice, and a pinch of salt. Stir well so the sugar starts to dissolve.

Let the mixture sit at room temperature for 30 minutes, stirring once or twice. The berries will soften slightly and release a bright, lemony syrup.

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 an ungreased sheet pan if you don’t have parchment).

Step 3: Mix the dry ingredients for the biscuits

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

Add the cold butter cubes. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until it looks like coarse crumbs with a few pea-size pieces of butter remaining (those little bits help make flaky layers).

Step 4: Add buttermilk and gently form the dough

Pour in the 3/4 cup (180 ml) cold buttermilk. Stir with a fork just until you don’t see dry flour. The dough should look shaggy and slightly sticky.

Turn the dough onto a lightly floured counter. Gently pat (don’t aggressively knead) into a rectangle about 1 inch (2.5 cm) thick. Fold the dough in half once, then pat back to 1 inch thick; repeat for a total of 2 folds. This creates light layers without making the biscuits tough.

Step 5: Cut and bake the biscuits

Using a 2 3/4-inch (7 cm) round cutter, cut out 6 biscuits. Press straight down—don’t twist—or they may not rise as high. (If you cut smaller biscuits, start checking at the low end of the bake time.)

Place the biscuits on the prepared sheet pan with the sides just barely touching for taller rise. Brush the tops with 1 tbsp (15 ml) buttermilk.

Bake at 425°F (218°C) for 13–15 minutes, until the tops are golden brown and the biscuits feel set when gently tapped. Cool on the pan for 10 minutes.

Step 6: Make the lemon-zested whipped cream

In a cold mixing bowl, combine the heavy cream, powdered sugar, lemon zest, vanilla, and a pinch of salt.

Whisk (by hand) or use a hand mixer on medium speed until soft-to-medium peaks form, about 2–4 minutes with a mixer (a little longer by hand). Aim for fluffy and spoonable—stop before it looks grainy.

Step 7: Assemble and serve

Split each biscuit in half horizontally. Place the bottom half on a plate, then spoon on a generous portion of strawberries and some of their lemony syrup.

Add a big dollop of lemon-zested whipped cream. Cap with the biscuit top and add a little more berries and cream if you like.

Serve right away while the biscuits are still a bit warm and the strawberries are extra juicy.

Pro Tips

• Keep everything cold for tall biscuits: Cold butter and cold buttermilk create steam in the oven, which helps the biscuits rise.
• Don’t overmix: Stir just until the dough comes together. Overworking develops gluten and makes biscuits chewy instead of tender.
• Cut straight down: Twisting the biscuit cutter can “seal” the edges and reduce rise.
• Let berries sit the full 30 minutes: The sugar draws out juices, creating that signature shortcake syrup.
• Zest before you juice: It’s much easier to zest a whole lemon than a squeezed one.

Variations

• Extra-lemon version: Add 1 tsp lemon zest to the biscuit dry ingredients for a subtle citrus aroma in the shortcakes.
• Mixed berry shortcake: Replace up to half the strawberries with raspberries or blueberries; keep the same sugar and lemon juice.
• Drop biscuit shortcut: Skip patting and cutting—scoop 6–8 mounds of dough onto the pan and bake as directed (they’ll be a bit more rustic but still delicious).

Storage & Make-Ahead

Best practice: Store the components separately and assemble right before serving.

Biscuits: Keep cooled biscuits in an airtight container at room temperature for up to 2 days. Rewarm in a 300°F (149°C) oven for 8–10 minutes. Freeze baked biscuits (well wrapped) up to 2 months; thaw at room temp and rewarm.

Strawberries: Refrigerate macerated strawberries in a covered container for up to 24 hours. Stir before serving.

Whipped cream: Refrigerate for up to 24 hours. Whisk briefly to re-fluff if needed. (If it becomes too soft, make a fresh batch for the best texture.)

Nutrition (per serving)

Approximate, based on 1 of 6 servings: 420 calories, fat 22 g, saturated fat 14 g, carbohydrates 50 g, fiber 3 g, sugars 23 g, protein 6 g, sodium 430 mg.