Strawberry Shortcake with Light Drop Biscuits and Fresh Cream

Quick Recipe Version (TL;DR)

• Yield: 8 strawberry shortcakes
• Prep Time: 25 minutes
• Cook Time: 14–16 minutes
• Total Time: 1 hour 10 minutes (includes cooling and macerating)

Quick Ingredients

• Strawberries: 2 lb (907 g) strawberries, 1/4 cup (50 g) sugar, 1 tbsp (15 ml) lemon juice, 1 tsp vanilla, pinch salt
• Drop cakes: 2 cups (260 g) all-purpose flour, 1/3 cup (67 g) sugar, 1 tbsp baking powder, 1/2 tsp kosher salt, 6 tbsp (85 g) cold unsalted butter, 1 cup (240 ml) cold heavy cream, 1 tsp vanilla
• Finish: 1 tbsp heavy cream (for brushing), 1 tbsp coarse sugar (optional)
• Whipped cream: 1 1/2 cups (360 ml) cold heavy cream, 2 tbsp (16 g) powdered sugar, 1 tsp vanilla, pinch salt

Do This

• 1. Heat oven to 425°F (218°C). Line a baking sheet with parchment.
• 2. Slice strawberries; toss with sugar, lemon juice, vanilla, and salt. Rest 20–30 minutes.
• 3. Mix flour, sugar, baking powder, and salt. Cut/grate in cold butter.
• 4. Stir in cold heavy cream and vanilla just until a shaggy dough forms.
• 5. Drop 8 mounds onto the pan; brush with cream and sprinkle sugar.
• 6. Bake 14–16 minutes until golden; cool 20 minutes.
• 7. Whip cream with powdered sugar, vanilla, and salt to soft-medium peaks; split cakes, add berries + juice, top with cream.

---

Why You’ll Love This Recipe

• True shortcake texture: tender, lightly sweet drop cakes that soak up strawberry juices without getting soggy.
• No rolling or cutting: spoon-dropped “cream cakes” keep things easy and home-cook friendly.
• Big strawberry flavor: macerating creates a glossy syrup that tastes like peak summer.
• Make-ahead friendly: berries and cakes can be prepped in advance, then assembled in minutes.

Grocery List

• Produce: 2 lb (907 g) fresh strawberries, 1 lemon
• Dairy: heavy cream (at least 2 1/2 cups / 600 ml total), unsalted butter
• Pantry: all-purpose flour, granulated sugar, powdered sugar, baking powder, kosher salt, vanilla extract, coarse sugar (optional)

Full Ingredients

Macerated Strawberries

• 2 lb (907 g) strawberries, hulled and sliced 1/4 inch (about 7 mm) thick
• 1/4 cup (50 g) granulated sugar
• 1 tbsp (15 ml) fresh lemon juice
• 1 tsp (5 ml) vanilla extract
• Pinch of kosher salt

Light Cream Drop Cakes (Spoon-Dropped Shortcakes)

• 2 cups (260 g) all-purpose flour
• 1/3 cup (67 g) granulated sugar
• 1 tbsp (12 g) baking powder
• 1/2 tsp kosher salt
• 6 tbsp (85 g) unsalted butter, very cold (cut into small cubes or grated)
• 1 cup (240 ml) heavy cream, cold (plus more for brushing)
• 1 tsp (5 ml) vanilla extract
• Optional topping: 1 tbsp coarse sugar (or granulated sugar)

Fresh Whipped Cream

• 1 1/2 cups (360 ml) heavy cream, very cold
• 2 tbsp (16 g) powdered sugar
• 1 tsp (5 ml) vanilla extract
• Pinch of kosher salt

Step-by-Step Instructions

Step 1: Prep the oven and pan

Place a rack in the center of the oven and preheat to 425°F (218°C). Line a large baking sheet with parchment paper (or a silicone baking mat).

This recipe bakes best in a hot oven, which helps the drop cakes puff quickly and stay tender inside.

Step 2: Macerate the strawberries

In a medium bowl, toss the sliced strawberries with 1/4 cup (50 g) sugar, 1 tbsp (15 ml) lemon juice, 1 tsp vanilla, and a pinch of salt. Stir gently until the sugar looks damp and begins to dissolve.

Let the strawberries sit at room temperature for 20–30 minutes, stirring once or twice. You’ll end up with juicy berries and a bright, syrupy sauce.

Step 3: Mix the dry ingredients for the drop cakes

In a large bowl, whisk together the flour, 1/3 cup (67 g) sugar, baking powder, and salt.

Whisking first evenly distributes the baking powder, which helps the shortcakes rise evenly and stay light.

Step 4: Work in the cold butter

Add the cold butter to the flour mixture. Use your fingertips, a pastry cutter, or two forks to work the butter in until it looks like coarse crumbs with some pea-sized pieces remaining.

Those small butter pieces melt in the oven and create a tender, fluffy interior.

Step 5: Add cream and form a spoonable dough

Pour in 1 cup (240 ml) cold heavy cream and add 1 tsp vanilla. Stir with a fork or silicone spatula just until the flour is mostly absorbed and you have a shaggy, thick dough.

Do not overmix. The dough should look a little rough; that’s how you get a light, cake-like crumb instead of a tough one.

Step 6: Drop the shortcakes onto the baking sheet

Use a large spoon or a 1/2-cup (120 ml) measuring cup to portion 8 equal mounds of dough onto the prepared baking sheet, leaving at least 2 inches (5 cm) between each.

Lightly brush the tops with about 1 tbsp heavy cream, and sprinkle with coarse sugar if using for a subtle crunch and sparkle.

Step 7: Bake until tall and golden, then cool

Bake at 425°F (218°C) for 14–16 minutes, until the tops are golden and the shortcakes feel set when gently touched. (If you like, an instant-read thermometer inserted into the center should read about 200–205°F (93–96°C).)

Let the shortcakes cool on the pan for 5 minutes, then transfer to a rack to cool for at least 15 minutes before slicing and assembling. Cooling helps the crumb finish setting so the cakes split cleanly.

Step 8: Whip the cream and assemble the shortcakes

In a cold mixing bowl, combine 1 1/2 cups (360 ml) heavy cream, 2 tbsp (16 g) powdered sugar, 1 tsp vanilla, and a pinch of salt. Whip until soft to medium peaks (about 2–4 minutes with a hand mixer, depending on speed).

To serve, split each shortcake in half horizontally. Spoon a generous layer of macerated strawberries (including some syrup) onto the bottom half, add a big dollop of whipped cream, and cap with the top. Finish with an extra spoonful of berries if you like.

Pro Tips

• Keep everything cold for tender shortcakes: Cold butter and cold cream help create a lighter crumb. If your kitchen is warm, chill the bowl of mixed dry ingredients for 5 minutes before adding butter.
• Don’t crush the berries: Stir gently while macerating so you get slices plus syrup (not strawberry mush).
• Soft-medium peaks are ideal: Whipped cream should hold shape but still look silky. If it turns grainy, you’ve gone too far.
• Use the syrup on purpose: The strawberry juices are part of what makes shortcake taste like shortcake. Spoon a little syrup onto the cut sides of the cakes.
• For neat halves: Split shortcakes with a serrated knife once they’re cooled, using a gentle sawing motion.

Variations

• Lemon-strawberry shortcake: Add 1 tbsp finely grated lemon zest to the dry ingredients for the drop cakes.
• Vanilla-bean style: Replace vanilla extract with 1 tsp vanilla bean paste in both the strawberries and whipped cream.
• Mixed-berry shortcake: Replace up to 1 lb (454 g) of strawberries with raspberries or blueberries; keep the same sugar and lemon juice.

Storage & Make-Ahead

Make ahead: Macerate the strawberries up to 24 hours ahead; cover and refrigerate, then bring to room temperature for 20 minutes before serving. Bake the drop cakes up to 1 day ahead; cool completely and store airtight at room temperature.

Whipped cream: Best whipped fresh, but you can make it up to 4 hours ahead and refrigerate in a covered bowl. Whisk briefly to loosen if needed.

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

Nutrition (per serving)

Approximate, per 1 assembled shortcake (1/8 of recipe): 460 calories, 25 g fat, 53 g carbohydrates, 4 g protein, 2 g fiber, 26 g sugar, 360 mg sodium.