This from-scratch strawberry shortcake is everything a summer dessert should be: fresh, luscious, and completely irresistible. I first made this version on a bright June afternoon when my fridge was full of ripe strawberries and I wanted something simple but show-stopping for a backyard gathering. The combination of a slightly crisp, tender biscuit, berries soaked in their own vibrant juice with a touch of jam, and soft whipped cream makes every bite contrast sweet and tangy, flaky and pillowy. It’s the kind of dessert that tastes like summer and brings people together around the table.

I discovered the particular balance between biscuit texture and berry syrup through trial and error: too-dense a biscuit overwhelmed the berries, while too-soft a top would collapse when crowned. This approach—light, craggy biscuits with visible butter pockets, berries given both crushed purée and whole slices for texture, and lightly sweetened whipped cream—has become my go-to. Family and friends always comment on the depth of flavor from the simple pantry additions like cornstarch and a whisper of baking soda in the biscuit dough, and the turbinado sugar on top gives a nostalgic crunch that elevates every serving.

Ingredients

• All-purpose flour (2 cups): Spooned into the measuring cup and leveled-off for accurate quantity. Use a reliable brand like King Arthur or Pillsbury for consistent protein content; contributes structure and tenderness to the biscuits.
• Cornstarch (3 tablespoons): Stabilizes the crumb and softens the flour’s bite so the biscuit stays tender rather than gummy—important for a light interior.
• Baking powder & baking soda (1 tablespoon and 1/4 teaspoon): These leaveners, used together, give lift and a gentle browning while balancing acidity from the buttermilk.
• Granulated sugar & turbinado sugar (2 tablespoons + 2 tablespoons): Regular sugar adds subtle sweetness to the dough while turbinado sprinkled on top gives a crunchy, caramelized finish.
• Cold unsalted butter (10 tablespoons): Cut into 1/2-inch chunks—use high-quality European-style butter if possible for richer flavor; cold butter ensures flakiness.
• Buttermilk (3/4 cup): Adds tang and reacts with baking soda for lift. If you don’t have store-bought, make a quick substitute by adding 1 1/2 teaspoons lemon juice or white vinegar to milk up to the 3/4-cup line and letting it sit 10–15 minutes.
• Strawberries (2 pounds): Look for bright, fragrant berries—Jewel or Albion varieties are great—hulled and sliced about 1/4-inch thick so they release juice quickly but still hold shape.
• Seedless raspberry jam (3 tablespoons): Adds concentrated fruit flavor and helps maceration; use a good-quality preserve like Bonne Maman for bright flavor.
• Whipping cream (1 1/2 cups) and sugar (3 tablespoons): Heavy cream whipped to soft peaks with sugar yields a light, billowy finish—chill the bowl and whisk for the best results.

Instructions

Prepare the biscuits: Preheat the oven to 425°F with a rack in the middle position and line a 13x18-inch baking sheet with parchment. In a large bowl, whisk together 2 cups all-purpose flour, 3 tablespoons cornstarch, 1 tablespoon baking powder, 1/4 teaspoon baking soda, 2 tablespoons granulated sugar, and 1 teaspoon salt. Keep the dry mix cold by working quickly and chilling the bowl briefly if your kitchen is warm. Cut in the butter and add buttermilk: Add 10 tablespoons cold unsalted butter cut into 1/2-inch pieces. Use your fingertips to rub the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized clumps of butter remaining—these bits steam during baking and create flaky layers. Stir in 3/4 cup buttermilk with a rubber spatula until a sticky, shaggy dough just comes together. Resist overmixing to keep the biscuits tender. Shape and bake: With lightly floured hands, form the dough into eight craggy balls—rough is good; aim for larger-than-golf-ball size but smaller than a tennis ball. Place on the prepared sheet, sprinkle the tops with 2 tablespoons turbinado sugar, and bake for 13–15 minutes until the biscuits are deeply golden and sound hollow when tapped. Internal temperature should register around 205°F in the center for a fully baked but tender crumb. Macerate the strawberries: While the biscuits bake, put one-third of the hulled and sliced strawberries in a medium bowl and mash them gently with a potato masher or fork into a chunky purée. Add the remaining berries plus 3 tablespoons seedless raspberry jam and 1/2 cup granulated sugar. Stir well and let sit at room temperature for about 10 minutes until the mixture becomes saucy and glossy. Taste and adjust sweetness if necessary. Whip the cream: In a chilled mixing bowl fitted with a whisk attachment, whip 1 1/2 cups heavy cream until soft peaks form. Add 3 tablespoons granulated sugar and whip just until soft peaks return—stop often and check the texture. Overbeating will create butter-like granules; if that begins to happen, fold in a tablespoon of fresh cream to rescue the texture. Assemble the shortcakes: Using a serrated knife, split each biscuit horizontally. Place the bottoms on dessert plates and spoon roughly three-quarters of the macerated strawberries and juices evenly over them. Add a generous dollop of whipped cream, replace the biscuit tops, and spoon additional berries and cream over each shortcake. Serve immediately for contrast between warm biscuits and cool cream.

Storage Tips

Store unassembled biscuits at room temperature in an airtight container for up to 24 hours; they retain their texture best this way. For longer storage, freeze unbaked biscuits on a baking sheet, then transfer to an airtight bag for up to three months. To reheat baked biscuits, warm in a 350°F oven for 5–7 minutes to restore crisp edges. Whipped cream can be refrigerated for a few hours if slightly under-whipped; give it a brief whisk by hand before serving. The macerated strawberries are best used within a few hours—if refrigerated, the juices will concentrate and the texture softens over time, so avoid preparing too far ahead.

Ingredient Substitutions

For a dairy-free variation, substitute cold vegan butter blocks and a dairy-free milk plus 1 tablespoon lemon juice to mimic buttermilk—expect a slight change in richness and color. For a whole-grain twist, replace up to 1/3 cup of the all-purpose flour with white whole-wheat flour; the biscuits will be slightly denser and nuttier. If fresh strawberries are unavailable, use frozen berries thawed and drained—note they release more liquid, so reduce added sugar by 1–2 tablespoons and serve immediately to avoid a soggy base. To lighten the cream, use a stabilized whipped cream made with gelatin or aquafaba for an egg-free foam.

Serving Suggestions

Serve shortcakes on simple white dessert plates to let the colors pop; garnish with a few whole berries and a mint sprig for contrast. For a brunch buffet, present the biscuit bottoms, berries, and whipped cream in separate bowls so guests can assemble their own portions. Pair this dessert with a light sparkling wine, rosé, or a citrusy iced tea to cut through the richness. For a more formal course, drizzle a small amount of aged balsamic reduction over the berries for an elegant sweet-tart finish.

Cultural Background

The concept of shortcake has roots in British and American baking traditions where simple sweet biscuits or cakes were paired with fruit. In the United States, strawberry shortcake evolved into a summer staple—especially in regions where strawberry season is short and celebrated. Early versions sometimes used sponge cake or soda biscuits; over time the American version emphasized flaky biscuits and macerated fruit, making it both rustic and elegant. It’s frequently associated with summer holidays, county fairs, and family gatherings where fresh local produce is the highlight.

Seasonal Adaptations

In spring and early summer, use the sweetest local strawberry varieties and keep maceration brief. In late summer, add a splash of bourbon or orange liqueur to the macerated berries for depth. During fall, substitute roasted stone fruits like peaches or plums with the same approach—roast at 400°F for 10–12 minutes before macerating. For winter celebrations, use preserved berries or a berry compote warmed slightly before assembling to maintain a comforting temperature contrast with cool cream.

Meal Prep Tips

Prepare the dry biscuit mix in advance and keep it refrigerated for up to one day for quick assembly. Freeze half the unbaked dough balls for future servings to cut prep in half next time. Portion strawberries and jam in airtight containers and bring them to room temperature 10–15 minutes before serving for optimal flavor. If transporting to a picnic, pack the components separately—baked biscuits in a cloth-lined container to prevent condensation, berries in a sealed jar, and whipped cream in a chilled thermos or insulated cooler.

There’s something quietly joyful about making shortcakes from scratch and watching them disappear. Whether you’re serving a leisurely weekend dessert or celebrating a special moment, this simple assembly of biscuit, berry, and cream never fails to bring smiles—make it your own with small tweaks and seasonal fruit.