Classic Strawberry Shortcake

Name: Classic Strawberry Shortcake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 lb strawberries washed, hulled, quartered; 1/4 cup granulated sugar plus 3 tbsp for lemon sugar; 1 tsp lemon juice fresh; 1 1/2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/4 tsp baking soda; 1/2 tsp salt; 1 1/2 tbsp lemon zest freshly grated; 6 tbsp cold unsalted butter cubed; 3/4 cup buttermilk cold; 1/4 cup heavy cream plus extra for brushing; 1 tbsp powdered sugar; 1/2 tsp vanilla extract; 2 tbsp sour cream; thin dusting powdered sugar for garnish

By Emma

Certified Culinary Professional

Published on 09 February 2026 • Recipe tested & approved

Fluffy golden shortcakes topped with macerated strawberries and tangy whipped cream. Bright lemon sugar, tender dough, and fresh fruit make this an all-time summer favorite with a twist.

Prep: 15 min

Cook: 35 min

Total: 50 min

Servings: 8 servings

#dessert #summer #American #berries #baking #quick bake

Before You Start

Started out many summers testing flaky shortcakes. Flour blends, chilling tips, butter temp mattered more than I expected. Found rubbing lemon zest with sugar woke the flavor up, aromatic burst hitting the nose while baking. Learned to trust dough texture over strict times; rough, shaggy dough means fluff ahead. Keeping cakes close in oven shapes their rise; loose spacing gave droopy sides. Strawberries macerate in fridge, juicy but still firm, syrup balancing tart and sweet. Mix whip cream last minute, sour cream makes it stable and less sweet. Slicing cakes warm results in crumbly mess; cool enough to handle, but still fresh is sweet spot. So much trial but worth every kitchen mess.

Ingredients

1 lb strawberries washed, hulled, quartered
1/4 cup granulated sugar plus 3 tbsp for lemon sugar
1 tsp lemon juice fresh
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 1/2 tbsp lemon zest freshly grated
6 tbsp cold unsalted butter cubed
3/4 cup buttermilk cold
1/4 cup heavy cream plus extra for brushing
1 tbsp powdered sugar
1/2 tsp vanilla extract
2 tbsp sour cream
thin dusting powdered sugar for garnish

About the ingredients

Swap buttermilk with 3/4 cup milk plus 1 tbsp lemon juice, let sit 5 minutes, for fridge-less option. Butter must be cold, cubed not melted – chunks create pockets for flakiness. If no fresh strawberries, frozen thawed work but drain excess liquid well, prevents sogginess. Lemon juice and zest brighten darken flavors in fruit and dough; skip zest and shortcakes fall flat. Sour cream in whipped cream adds a subtle tang and thickness but can be omitted for a simpler topping. Sugar level in berries can be adjusted depending on berry sweetness. Using parchment or silicone mat prevents sticking, clean edges. Heavy cream brushing seals moisture and encourages a golden finish, but can skip for rustic look.

Method

Quarter strawberries, toss with sugar and lemon juice in a bowl. Chill for at least 25 minutes. Look for juices pooling but berries still whole. If no juice, add a pinch more sugar.
Heat oven to 430°F. Line sheet with parchment or silicone mat. Prep for quick transfer.
Rub sugar and lemon zest between fingers until fragrant, oils release. Combine with flour, baking powder, baking soda, salt in a big bowl. Whisk well till mixed evenly.
Cut cold butter into small cubes. Press into dry mix with fingertips till crumbly dough appears. Keep fingers cool or chill dough if too soft.
Make a well, pour buttermilk in one go. Stir gently with spatula or fork, just enough to bind dough loosely. Don’t overwork. Ragged edges signal just right.
Dump dough on floured surface. Knead, fold over itself 7 times. Dough should stick slightly but hold shape. Add flour sparingly to avoid tough biscuits.
Pat into 3/4 to 1 inch rectangle. Use 3 inch biscuit cutter, straight down, no twist. Gather scraps quickly, press again. Aim for 7 or 8 cakes. Less handling prevents toughness.
Place close together on sheet; touching sides bake taller, golden all around, avoid tilt. For uneven edges, trim cutter slightly or use new cutter.
Brush tops with cream, sprinkle with sugar if you want sparkle and crunch. Bake 14–19 minutes. Edges deep golden, top cracks lightly. Smell butter roasting.
Beat cream medium high. When soft peaks form, add powdered sugar, vanilla, sour cream. Beat till stiffer peaks hold shape but still creamy. Sour cream adds tang and stability.
Slice cakes horizontally. Layer whipped cream, strawberries with syrup. Top with second cake. Crown with more cream, berries, dust with powdered sugar. Eat immediately or shortcakes soften.

Cooking tips

Coat strawberries early enough to draw out natural juices, look for shimmer and syrup pooling, that’s your sweet signal. Temperature matters: cold butter keeps dough tender and flaky; avoid overhandling dough or you’ll wake gluten and get dense bites. Using hands to rub sugar and lemon zest lets essential oils release, more flavorful shortcakes. Folding dough over itself builds layers, skip the rolling for tender crumb. Press biscuit cutter straight down – twisting seals edges blunt, no rise. Cakes touching help them support each other as they bake tall and even. Top with cream before baking to caramelize slightly, giving a pleasant crunch contrast. Whipped cream with sour cream won’t break or separate so quickly, helps hold peak shape longer. Assemble shortcakes just before serving; sitting too long with cream makes cakes soggy. Watch golden color cues, not just time stamps for perfect baking results.

Chef's notes

💡 Rub sugar and lemon zest between fingers, release oils aromatic punch. Don’t skip this step; wake flavors early. Sticky fingers but worth for bright citrus notes mixing with dry ingredients.
💡 Cold butter chunks create flaky pockets when pressed into flour. Keep fingertips cool; if dough feels soft, chill it before shaping. Overworking dough wakes gluten, makes tough biscuits instead of tender lumps.
💡 Knead dough on floured surface, fold over itself 7 times only. Builds subtle layers without rolling. Avoid adding too much flour; dough should hold shape but remain slightly sticky for crumbly texture after bake.
💡 Cut biscuit shapes straight down; twisting seals edges, preventing rise. Arrange cakes close so sides touch; they support each other to bake taller with golden crust all around, no droopy sides in oven heat.
💡 Brush tops with cream before baking for slight caramelized crunch on surface. Skip if rustic look preferred but cream seals moisture inside. Watch edges color for buttery smell, signals doneness more than timer alone.

Common questions

Can I swap buttermilk?

Use milk plus lemon juice or vinegar, let sit few minutes. Sour milk mimics buttermilk acidity, works well in dough. Keep cool to thicken; avoid warm.

What if strawberries don’t juice?

Add pinch extra sugar to draw moisture out. Macerate longer if needed. Berries must stay firm but juicy, syrup pools signal readiness for layering.

How to prevent dense biscuits?

Cut cold butter, minimal mixing. Dough handled gently, folds only few times. Overkneading develops gluten, chewiness creeps in. Chill dough if too warm before bake.

Best storage for leftovers?

Keep whipped cream separate if possible; shortcakes dry best wrapped tightly in fridge. Reassemble before serving. Freeze biscuits plain. Defrost gently to maintain texture.