Best-Ever Strawberry Shortcake Recipe

Best-Ever Strawberry Shortcake

Prep Time: 20 minutes

Cook Time: 10 minutes

Yield: 6 servings

Best-Ever Strawberry Shortcake

Who doesn’t love this classic American dessert? Tender buttery biscuits are filled and topped with juicy strawberries and lightly sweetened whipped cream-yum!



2 cups all-purpose flour

1/4 cup sugar, divided

1 Tablespoon baking powder

1/4 teaspoon salt

1 stick cold unsalted butter, cut into bits

3/4 cup milk


2 pounds fresh strawberries, hulled and sliced

6 Tablespoons sugar, divided

1/2 teaspoon grated lemon zest

2 cups heavy cream

1 teaspoon vanilla extract


  1. Preheat oven to 400 degrees F. You’ll need a greased baking sheet.
  2. Biscuits:
  3. Combine flour, 3 Tablespoons of the sugar, the baking powder and salt in a large bowl with a wire whisk. Cut in butter with a pastry blender until mixture looks like coarse crumbs. Drizzle in milk and toss with a fork just until a soft dough forms.
  4. Spoon dough onto baking sheet in 6 equal mounds. Sprinkle tops with remaining 1 Tablespoon sugar.
  5. Bake 12 to 16 minutes or until pale golden and set. Remove to a wire rack to cool completely.
  6. Filling/Topping:
  7. Meanwhile, at least 30 minutes before serving, toss strawberries with 4 Tablespoons of the sugar and the lemon zest in a large bowl. Let stand at room temperature, tossing occasionally, until very juicy.
  8. Beat cream with remaining 2 Tablespoon sugar and the vanilla in a large bowl with electric mixer until soft peaks form.
  9. Assembly:
  10. Carefully split biscuits with a serrated knife. Put bottoms on serving plates and spoon about 1/2 cup strawberries on each. Top each with about 1/2 cup whipped cream. Top with biscuit tops, then remaining whipped cream and strawberries. Dig in!


The biscuits can be made ahead and refrigerated up to 2 days or frozen up to 1 week. Reheat biscuits (thaw if frozen) on a baking sheet in a 300 F oven until warm. Cool completely before assembling.

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Terry Grieco Kenny

is a recipe developer, food writer and food stylist. As a magazine food editor in NYC, she developed and styled hundreds (if not thousands!) of recipes, and has contributed to over 15 cookbooks and 10 magazines. It may sound like a super-busy life, but with her only son Jack now away at college, cooking up a storm in the kitchen certainly helps take her mind off the empty nest blues!

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