Total Time
50 minutes
If there’s a better combination of disparate parts than the ones that come together to form this stellar strawberry shortcake recipe, please alert the media (that’s us, we’re the media). The players: fresh strawberries (macerated in lemon juice and sugar), homemade whipped cream that’s so good you may be tempted to eat it as dessert alone (while your friends and family wait patiently for their plated desserts in the next room), and lemon-scented cream biscuits that stay tender, light, and tangy from a generous addition of sour cream to the dough, which comes together in the blink of an eye.
This is the time to seek out perfect strawberries, the ones that are only at the farmers market for a few weeks of the year. Other fresh berries calling your name? By all means, use those instead. And as berry season wanes, turn to sliced stone fruit instead. Come winter, remember the past and dream of the future—this dessert is for spring and summertime only. For more guidance on our best strawberry shortcake recipe, check out this video.
If you have extra sweet and juicy strawberries on hand, here are more of our favorite strawberry recipes, including a buttermilk-tahini shake (sans ice cream) and a snacking cake that’s perfect for all-day grazing.
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What you’ll need
Measuring Cups
$28 At Bon Appétit Market
Measuring Spoons
$10 At Bon Appétit Market
Rimmed Baking Sheet
$26 At Amazon
Parchment Paper
$3 At Amazon
Whisk
$10 At Amazon
Large Bowl
$18 At Amazon
Microplane
$18 At Amazon
Chef's Knife
$34.53 At Amazon
Medium Bowl
$17 At Amazon
Rubber Spatula
$13 At Amazon
Cutting Board
$10 At IKEA
Ingredients
6 servings
2
1½
¼
½
1½
1
½
1
2
1½
1
Preparation
Step 1
Place a rack in center of oven; preheat to 400°. Line a rimmed baking sheet with parchment paper. Whisk 2 cups flour, 1½ tsp. baking powder, ¼ tsp. baking soda, 4 tsp. sugar, and 1½ tsp. salt in a large bowl to combine.
Step 2
Finely grate zest of about half of 1 lemon right into bowl (reserve lemon for later).
Step 3
Cut 1 stick cold butter into ½" pieces and toss with dry ingredients until coated. Work butter into dry ingredients by pinching and rubbing it between your palms until there are lots of flat shards and pea-sized bits remaining. Those small, uneven pieces of unincorporated butter create steam pockets as the shortcakes bake, resulting in a tender, flaky end result.
Step 4
Combine ¾ cup sour cream and ⅓ cup heavy cream in a medium bowl. Create a well in the center of the dry ingredients. Scrape cream mixture into well. Working in circles from inside the well outwards with a rubber spatula, mix dough until large, shaggy clumps form.
Step 5
Knead once or twice (don’t overdo it!) until it forms a mass and most of the flour has been incorporated into the dough.
Step 6
Transfer to a lightly floured surface. Pat to a 1"-thick square (it should be about 6x6").
Step 7
Cut dough into 4 equal squares, then stack them all on top of each other, creating one very tall tower of dough. Press down on stack with your hands, flattening dough back to a square. This stacking method is what will create lots of flaky layers. Pat to a 7½x5" rectangle about 1" thick.
Step 8
Cut rectangle in half lengthwise, then cut each of those 2 rectangles into 3 squares. Transfer squares to prepared baking sheet. Sprinkle tops with 1 Tbsp. sugar. Freeze 10 minutes. (This will help ensure that the shortcakes rise—rather than spread out—in the oven.)
Step 9
Bake shortcakes until golden brown all over, 20–25 minutes.
Step 10
While shortcakes bake, make your strawberries and whipped cream. If whipping cream by hand, place a large bowl in freezer to chill. Trim and discard stems of 1½ lb. strawberries. Cut smaller ones in half and larger ones into quarters. Transfer to a medium bowl. Cut reserved lemon in half and squeeze 2 Tbsp. lemon juice into bowl with strawberries. Add 3 Tbsp. sugar and toss to combine. Let sit at room temperature, tossing occasionally as you wait for the shortcakes. They will naturally create their own syrup through the mingling of the fruit juices with the sugar and lemon juice.
Step 11
Pour remaining 1⅔ cups heavy cream into chilled bowl. Add 1 tsp. vanilla, 3 Tbsp. sugar, and a pinch of salt. Vigorously whisk with your largest whisk, making figure-8 motions, until soft peaks form. This will take 3–5 minutes of good ol’ elbow grease—but don't be discouraged if it takes longer! If you’re not feeling up to the challenge, use an electric mixer and beat starting at low speed, gradually increasing to high as cream begins to thicken. You’re still looking for those nice, slightly floppy, soft peaks. Whisk in remaining ¼ cup sour cream until just incorporated.
Step 12
Let shortcakes cool at least 15 minutes. Gently split shortcakes in half with your hands. Place bottom halves in serving bowls. Divide whipped cream, then macerated strawberries among bottom halves. Drizzle any syrupy juices left in bowl over. Close with top halves of shortcake.
Step 13
Marvel at your creation. Serve and enjoy!
Editor’s note: This strawberry shortcake recipe was first printed online in June 2019 as “Basically Strawberry Shortcakes.” Head this way for more of our favorite desserts for Easter →
Leave a Review
Reviews (106)
Back to TopI think this is a near-perfect recipe. I was scared by all the reviews calling it too salty, so I decided to just use 1 tsp. of fine sea salt instead of 1.5tsp. Yes, the biscuit is a bit salty if you eat it alone, but I think it combination with the sweet whipped cream and acidic strawberry syrup it is perfect. I could’ve gone even more salty! I used 1 tsp but definitely could’ve gone for the full amount. Don’t be put off by the “too salty” comments!
Anonymous
Kansas City, MO
4/17/2024
The shortcakes were hardly "simple," but they were absolutely delicious. Will definitely make this again.
65th Street
Seattle, WA
6/30/2023
Used yougurt and buttermilk in place of sour cream and heavy cream (because that is what I had) AMAZING! I am officially done searching for a Strawberry shortcake recipe. Added fresh mint to the berries. Truly the best ever!!!!! Thank you
christa roderick
hopland ca
5/16/2023
Excellent short cake recipe. I did have an issue with sifting the kosher salt with the dry ingredients and will cut back just a bit next time I bake. My family devoured them.
My Buddy Tank
1/10/2023
I made these gluten free with a few modifications and they came out excellent! Thanks !
Cathy Martin
7/1/2022
Our local strawberries are red, sweet, robust and juicy. They deserve a righteous good biscuit. You delivered! Totally the BERRY BEST biscuit I have ever baked in my kitchen. I’m almost 72 years old and have been wowing folks with JOY from my kitchen for over 50 years. You have impressed the Hell out of me with THIS superb biscuit. I will make these far beyond strawberry season. Thank You. 🍓
Valerie NN
Dartmouth, NS, Canada
6/29/2022
Delicious! The shortbread was light and fluffy, thanks in large part to the technique used in stacking the pieces then pressing them down. I added a pinch of cinnamon to the dry ingredients for a bit more flavour and only used 1/2 a tsp of the salt (1 1/2 tsp of kosher salt sounded like far too much for me). The sour cream with the whipped cream and vanilla was a perfect combination! Will definitely make again during our wonderful strawberry season!
Deb
Elora, Ontario
6/16/2022
The title Simple Strawberry Shortcake belies the stellar shortcake that is the result of this recipe. It has everything you want in a shortcake recipe. I added sparkling sugar to give it a little more crunch and crispiness on top but no other changes. The second time I made it, I used perfectly ripe fresh Parker County, Texas peaches instead of strawberries. Absolutely the best shortcake recipe ever. I’ll never use another!
WO Ranchgal
Springtown, Tx
6/8/2022
So tasty! I reduced the sugar with the strawberries and added some zest to them as well and used powdered sugar in the whipped cream. The saltiness of the biscuit with the sweet of the whip and tart of the strawberry/lemon mix ::chefs kiss::
Heather
Baltimore, MD
1/8/2022
Has anyone ever made this and rested for longer in the fridge rather than ten minutes in the freezer?
Anonymous
Nyack, NY
10/24/2021
So yummy! Everyone loved them. Next time I will cut back on the salt a smidge but still amazing.
Mrs Dekle
Redlands, Ca
6/1/2021
Stellar! I can’t believe I was able to make these. They are both delicious and gorgeous.
AVG
Upstate, NY
3/15/2021
Fantastic recipe! Exceeded my expectations. They were a big hit with my family.
Anonymous
Miami
8/11/2020
A fantastic dessert that I would absolutely make again! The amount of salt is a problem because of the difference between kosher and regular - just use 1/2 tsp and you’ll be good. I too am insecure about making biscuits and shortcakes but this one makes me feel like a star baker! Thank you for this recipe :)
CoDavison
Ontario, Canada
8/6/2020
The biscuit/shortcakes look beautiful and taste so rich. I always feel a little insecure about making biscuits because it is so easy to flop the recipes. This one worked so well and the result was so gorgeously flaky. A+ for sure.
Anonymous
Ohio
7/28/2020