Strawberry Shortcake With Buttery Drop Biscuits and Whipped Cream

Quick Recipe Version (TL;DR)

• Yield: 6 shortcakes
• Prep Time: 25 minutes
• Cook Time: 14–16 minutes
• Total Time: 55 minutes (includes 20 minutes strawberry maceration)

Quick Ingredients

• Strawberries: 1 1/2 lb (680 g) strawberries, 1/4 cup (50 g) granulated sugar, 1 tsp fresh lemon juice, 1/2 tsp vanilla extract, pinch kosher salt
• Drop biscuits: 2 cups (250 g) all-purpose flour, 1 tbsp (12 g) baking powder, 2 tbsp (25 g) granulated sugar, 1/2 tsp baking soda, 1 tsp kosher salt, 8 tbsp (113 g) cold unsalted butter, 1 cup (240 ml) cold buttermilk, 1 tsp vanilla extract, 1 tbsp (15 ml) heavy cream or buttermilk (for brushing), 1 tbsp (12 g) coarse sugar (optional)
• Whipped cream: 1 cup (240 ml) cold heavy whipping cream, 2 tbsp (15 g) powdered sugar, 1/2 tsp vanilla extract, pinch kosher salt

Do This

• 1. Macerate strawberries with sugar, lemon, vanilla, and salt for 20 minutes.
• 2. Heat oven to 425°F (218°C). Line a sheet pan with parchment.
• 3. Mix flour, baking powder, sugar, baking soda, and salt; cut in cold butter.
• 4. Stir in cold buttermilk and vanilla just until a shaggy dough forms; portion into 6 mounds.
• 5. Brush with cream; sprinkle coarse sugar (optional). Bake 14–16 minutes until deeply golden.
• 6. Whip cream with powdered sugar, vanilla, and salt to soft-medium peaks.
• 7. Split warm biscuits, spoon on strawberries and syrup, top with whipped cream, and cap with biscuit top.

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Why You’ll Love This Recipe

• Real shortcake flavor: Tender, buttery drop biscuits (not sponge cake) that soak up strawberry juices beautifully.
• Fast and friendly: No rolling pin, no biscuit cutter, no fussy shaping.
• Classic, bright topping: Macerated strawberries make their own syrup with just sugar and lemon.
• Perfect texture contrast: Warm biscuit, juicy berries, and cool freshly whipped cream in every bite.

Grocery List

• Produce: 1 1/2 lb (680 g) strawberries, 1 lemon (for 1 tsp juice)
• Dairy: unsalted butter, buttermilk, heavy whipping cream
• Pantry: all-purpose flour, granulated sugar, powdered sugar, baking powder, baking soda, kosher salt, vanilla extract, coarse sugar (optional)

Full Ingredients

Classic 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 tsp (5 ml) fresh lemon juice
• 1/2 tsp vanilla extract
• Pinch of kosher salt

Buttery Drop Biscuits (Shortcakes)

• 2 cups (250 g) all-purpose flour
• 1 tbsp (12 g) baking powder
• 2 tbsp (25 g) granulated sugar
• 1/2 tsp baking soda
• 1 tsp kosher salt
• 8 tbsp (113 g) unsalted butter, very cold, cut into 1/2-inch cubes
• 1 cup (240 ml) cold buttermilk
• 1 tsp vanilla extract
• 1 tbsp (15 ml) heavy cream or buttermilk, for brushing tops
• 1 tbsp (12 g) coarse sugar (optional, for sparkle and crunch)

Freshly Whipped Cream

• 1 cup (240 ml) cold heavy whipping cream
• 2 tbsp (15 g) powdered sugar
• 1/2 tsp vanilla extract
• Pinch of kosher salt

Step-by-Step Instructions

Step 1: Macerate the strawberries

Add the sliced strawberries to a medium bowl. Sprinkle with the granulated sugar, then add the lemon juice, vanilla extract, and a pinch of kosher salt. Toss gently until the sugar looks damp and the berries are evenly coated.

Let sit at room temperature for 20 minutes, tossing once halfway through. You’re looking for juicy berries with a bright red syrup collecting in the bottom of the bowl. If your strawberries are slightly under-sweet, let them go up to 30 minutes.

Step 2: Heat the oven and prep the pan

Arrange an oven rack in the middle position. Preheat the oven to 425°F (218°C). Line a large sheet pan with parchment paper (or a silicone baking mat) so the biscuits release easily.

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

In a large bowl, whisk together the flour, baking powder, granulated sugar, baking soda, and kosher salt.

Add the cold cubed butter. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until you have a mix of pea-sized pieces plus a few larger, flat flakes. Those butter pieces are what make the biscuits tender and layered.

Step 4: Add buttermilk and form a drop-biscuit dough

In a small cup, stir together the cold buttermilk and vanilla extract. Pour it into the flour-butter mixture.

Using a fork or spatula, stir just until a shaggy, slightly sticky dough forms and there are no large dry patches. Avoid overmixing; the dough should look rustic and a little rough.

Step 5: Portion, brush, and bake until deeply golden

Using a large spoon, scoop the dough into 6 equal mounds (about 1/2 cup each) on the prepared sheet pan, spacing them at least 2 inches apart. If you want taller shortcakes, gently nudge each mound upward rather than outward.

Brush the tops lightly with 1 tbsp (15 ml) heavy cream (or buttermilk). If using, sprinkle with 1 tbsp (12 g) coarse sugar.

Bake at 425°F (218°C) for 14–16 minutes, rotating the pan at the 10-minute mark. The tops should be a deep golden brown and the sides should look set (not wet or doughy).

Cool on the pan for 5 minutes before assembling. Warm is ideal.

Step 6: Whip the cream to soft-medium peaks

While the biscuits cool slightly, make the whipped cream. Add the cold heavy cream, powdered sugar, vanilla extract, and a pinch of kosher salt to a chilled bowl.

Whisk by hand or with a mixer on medium-high until you reach soft-medium peaks (the cream holds its shape but still looks billowy and spoonable), about 2–4 minutes with an electric mixer. Don’t take it to stiff peaks unless you prefer a firmer topping.

Step 7: Assemble the strawberry shortcakes

Split each warm biscuit in half horizontally (a serrated knife works well). Place the bottom half on a plate.

Spoon a generous amount of macerated strawberries over the bottom, including plenty of the syrup. Add a big dollop of whipped cream. Cap with the biscuit top.

Finish with an extra spoonful of strawberries and a little more cream if you like. Serve immediately so the biscuits stay crisp on the edges and tender inside.

Pro Tips

• Keep everything cold for the biscuits: Cold butter and cold buttermilk create steam in the oven, which helps the biscuits rise and stay tender.
• Don’t overmix: Stir just until the dough comes together. Overmixing develops gluten and can make biscuits tough.
• Go for deep golden tops: Pale biscuits can taste floury. Bake until the tops are richly browned for the best buttery flavor.
• Use the strawberry syrup: The sweet juices are part of the magic. Spoon them onto the biscuit bottoms so they soak in.
• Chill the bowl for whipped cream: A cold bowl and cold cream whip faster and hold their shape longer.

Variations

• Orange-kissed strawberries: Swap the lemon juice for 1 tsp orange zest plus 1 tsp orange juice for a softer citrus note.
• Brown sugar strawberries: Replace the granulated sugar with 1/4 cup (55 g) light brown sugar for a deeper, caramel-like syrup.
• Vanilla-almond cream: Add 1/8 tsp almond extract to the whipped cream along with the vanilla for a bakery-style flavor.

Storage & Make-Ahead

Best day-of: Strawberry shortcake is best assembled right before serving.

Biscuits: Store baked biscuits airtight at room temperature for up to 2 days. Rewarm in a 350°F (177°C) oven for 6–8 minutes before serving. You can also freeze baked biscuits for up to 2 months; thaw at room temperature and rewarm as above.

Strawberries: Macerated strawberries keep refrigerated in a covered container for up to 2 days. They will soften and release more syrup (still delicious).

Whipped cream: Fresh whipped cream is best within 4 hours (refrigerated). If it softens, re-whisk briefly by hand.

Nutrition (per serving)

Approximate, per 1 assembled shortcake (1/6 recipe): 520 calories, 28 g fat, 61 g carbohydrates, 4 g fiber, 29 g sugar, 8 g protein, 520 mg sodium.