If you’ve only ever had strawberry shortcake made with sponge cake, you’re in for a treat because this version, made with buttermilk biscuits, is the real classic.
The buttery, slightly salty biscuits pair perfectly with sweet, juicy strawberries and freshly whipped cream. It’s rustic, comforting, and honestly tastes like summer on a plate.
Cake vs. Biscuits: Don’t Confuse the Two
A lot of people think “shortcake” means a cake-cake, like a sponge or angel food base.
But traditionally, shortcake refers to a slightly sweet biscuit made with butter or shortening, which is where the word “short” comes from! It’s about the fat content that makes the dough crumbly and tender.
While modern versions may use cake layers, the classic strawberry shortcake typically features flaky buttermilk biscuits. And once you’ve tried it this way, it’s hard to go back.
What’s a Shortcake or Buttermilk Biscuit?
Think of it as a cross between a scone and a soft dinner roll—rich with butter, slightly crisp on the outside, and tender inside. The key is cold butter and minimal mixing.
Using buttermilk gives the biscuits that signature tang and fluffiness. You can use store-bought buttermilk or make your own by adding a tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for a few minutes.
Fresh or Frozen Strawberries?
You can use either, but I’ll always say fresh is best, especially when strawberries are in season. The natural sweetness and aroma make a huge difference.
If you only have frozen strawberries, that’s fine. Simply thaw and drain them well. I like to add a squeeze of lemon juice and a little extra sugar to brighten up the flavor.
Tips for Baking the Best Strawberry Shortcake
If there’s one thing I’ve learned after making these countless times, it’s this:
Keep your butter cold. Cold butter = flaky biscuits. I like to cube my butter and stick it in the freezer for 10 minutes before using.
Don’t overmix. Once the dough comes together, stop. Overmixing makes tough biscuits.
Use a sharp cutter. Press straight down, don’t twist — twisting seals the edges and prevents rise.
Bake until golden. The tops should be golden brown, and the bottoms crisp.
Macerate the strawberries. Toss sliced strawberries with a bit of sugar and let them sit for 15–30 minutes. They’ll release their juices, creating that delicious syrup that soaks into the biscuit.
When it comes to assembly, I always recommend serving right away. Freshly baked biscuits with slightly warm strawberries and cold whipped cream—chef’s kiss.
Make-Ahead and Storing Tips
You can absolutely make parts of this recipe ahead of time:
Biscuits: Bake them up to a day ahead. Store in an airtight container at room temp, then reheat in a 300°F (150°C) oven for a few minutes before serving.
Strawberries: Prep and macerate them a few hours in advance and store in the fridge.
Whipped cream: Whip it just before serving, or stabilize it with a bit of powdered sugar if you need it to hold longer.
Freezing: You can freeze baked biscuits for up to a month. Just thaw and reheat before assembling.
FAQs
What is shortcake made of?
Shortcake is a slightly sweet biscuit made with butter and leavened with baking powder. It’s called “short” because of the high fat content that makes it crumbly and tender.
Can I use heavy cream instead of buttermilk?
You can, but it’ll make the biscuits heavier. If you don’t have buttermilk, mix milk with a tablespoon of lemon juice or vinegar to mimic the tang.
Can I make this with cake instead of biscuits?
Yes, but that becomes a “Strawberry Shortcake Cake”. That variation is still delicious, just with a different texture. The biscuit version is the classic.
How do I keep my biscuits soft?
Don’t overbake them, and store them wrapped or covered once cooled. A quick 10-second zap in the microwave also helps revive leftovers.
Classic Strawberry Shortcake Recipe
Image credit: @lifeloveandsugar
Ingredients
For the Strawberries
- 1 lb (450g) fresh strawberries, hulled and sliced
- ¼ cup sugar (adjust to taste)
- 1 teaspoon lemon juice (optional)
For the Buttermilk Biscuits
- 2 cups all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cubed
- ¾ cup cold buttermilk (plus a little for brushing)
For the Whipped Cream
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Prep the strawberries. In a bowl, toss sliced strawberries with sugar and lemon juice. Let them sit for 20–30 minutes to release their juices.
- Make the biscuits. Preheat oven to 425°F (220°C). In a large bowl, mix flour, sugar, baking powder, and salt. Cut in cold butter using a pastry cutter or your fingers until it looks like coarse crumbs. Stir in buttermilk until just combined.
- Shape and bake. Turn the dough onto a floured surface, pat gently to about ¾-inch thick, and cut into circles. Place on a parchment-lined baking sheet, brush tops with buttermilk, and bake for 12–15 minutes or until golden brown.
- Whip the cream. Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
- Assemble. Slice biscuits in half, spoon strawberries and their syrup over the bottom half, top with whipped cream, then cap with the other half of the biscuit. Add a final dollop of cream and a few strawberry slices on top.
Featured image credit: @preppykitchen
