Classic Strawberry Shortcake

Treat yourself to one of the most classic spring desserts. It’s light and fresh and the most perfect way to finish any meal.


Now I must admit that my first introduction to strawberry shortcake was that little sweet smelling little doll of my childhood. Do you guys remember her? If you were a child in the mid 80’s I’m sure you do because that girl was everywhere!!! Plus, how many dolls came smelling extra yummy and sweet!

But now back to the actual Strawberry Shortcake because honestly, it’s a classic. It’s one of those desserts that evokes memories of the past yet can totally stand up to the test of time.

There is just something about a sweet flakey biscuit, tart strawberries and whip cream that makes for one of the best combinations of all time. Arguably you could also say that this could make quite a lovely brunch as well. I mean it’s a biscuit, fruit with some cream - It’s basically like you had a classic waffle and that’s appropriate morning food right?

So whether you think of a delightful little doll or a delicious springtime dessert Strawberry Shortcake is full of happy memories that deserve to be treasured.


prep time 30 minutes

cook time 18 minutes

total time 38 minutes

servings 8



3 1/2 cups flour

2 tbsp white sugar + more to dust the top

1 tbsp baking powder

1 cup cold salted butter

1 cup buttermilk + more to brush the top


6 cups fresh strawberries sliced

2 lemon

2 tbsp white sugar

Whip Cream

1 1/2 cups heavy cream

3 tbsp white sugar

1 tsp vanilla


Preheat oven to 400. In a large bowl combine flour, 2 tbsp of sugar and baking powder. Grate butter into the flour mixture and toss so that it is fully incorporated. Using a fork stir in buttermilk until just combined.

Turn the dough into a floured surface and form into a 16x8 rectangle then cut into 8 squares. Transfer to a parchment lined baking sheet. Brush the top of each biscuit with buttermilk then sprinkle liberally with sugar. Bake for 15-18 minutes or until biscuits are golden brown. Remove for the oven then allow to cool completely on a cooling rack.

While the biscuits are baking prepare your strawberries. In a large bowl place sliced strawberries then sprinkle with sugar and the zest of 2 lemons. Stir to combine then set aside to allow the juices of release from the strawberries.

To prepare your whip cream combine all ingredients in the bowl of your stand mixer and beat until stiff peaks form.

To assemble slice each biscuit in half then to the bottom half add a dollop of whip cream then a large spoonful of strawberries and top with the biscuit top.