Active Time
35 minutes
Total Time
1 hour 15 minutes (includes making biscuits)
Classic strawberry shortcake is perfect, full stop. A combination of tender golden shortcakes (a type of biscuit that first appeared in a 16th-century British cookbook), juicy strawberries, and a cloud of lightly sweetened cream, the recipe is as simple to make as it is delicious. It’s the ideal dessert for any holiday from the start of spring through at least the 4th of July, and it makes an excellent stand-in for birthday cake and other festive foods.
This strawberry shortcake recipe comes from Gourmet food editor emeritus Kemp Minifie in honor of her father’s favorite summer pastime: gathering fresh strawberries at a U-pick farm. Minifie offers a range for the amount of sugar you’ll use on the naturally sweet strawberries. After they’ve turned juicy, give them a taste; if you find you’ve used too much, a squeeze of lemon juice can even things out. (Outside of strawberry season, use the same method for blueberries, sliced peaches and plums, diced pears, or any juicy fruit that looks good to you.) Adding a dollop of sour cream to the whipped cream topping has a twofold effect: The result is more stable than plain whipped cream, and the slightly tangy topping makes a wonderful counterpoint to the sweet-tart berries.
Minifie uses barely sweetened buttermilk biscuits as the base here. You can make them up to a day in advance, or whip them together while the fruit macerates. Biscuits not your thing? Some variations use sponge cake instead, and the berries and cream would be equally delicious with pound cake or angel food cake.
Ingredients
6 servings
Shortcakes:
Strawberries and Assembly:
Special Equipment
Preparation
Shortcakes:
Step 1
Put oven rack in middle position and preheat oven to 425°F.
Step 2
Sift together flour, sugar, baking powder, salt, and baking soda onto a sheet of wax paper, then sift again into a bowl. Blend butter into the dry ingredients with your fingertips until mixture resembles coarse meal. Add buttermilk and stir with a fork until a dough just forms (dough will be moist).
Step 3
Turn dough out onto a well-floured surface and knead gently 6 times. Pat out dough on a floured surface with floured hands, reflouring surface if necessary, into an 8x5½" rectangle. Trim all 4 sides with a knife, dusting knife edge with flour before each cut. Cut rectangle in half lengthwise, then into thirds crosswise to form 6 (2½") squares, flouring knife between cuts. Transfer shortcakes with a metal spatula to an ungreased baking sheet, arranging them 2" apart, and brush tops with milk or cream. Bake until pale golden, 12 to 15 minutes, then transfer to a rack to cool to room temperature.
Strawberries and Assembly:
Step 4
Toss strawberries with granulated sugar and salt in a large bowl and let stand 5 minutes. Gently press strawberries with potato masher to help release their juices, being careful not to crush them to a pulp. Let stand at room temperature, stirring occasionally, 45 minutes to 1 hour.
Step 5
Beat together heavy cream, sour cream, powdered sugar (to taste), and vanilla in a medium bowl with an electric mixer at medium-high speed until very soft peaks form.
Step 6
Split shortcakes horizontally with a fork and arrange 2 halves, split sides up, on each of 6 plates. Top with strawberries and juices, then with whipped cream.
Editor’s note: This recipe was first printed in the June 2005 issue of ‘Gourmet.’ Head this way for more of our best summer desserts →
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Reviews (39)
Back to TopI've been making these since they first appeared in Gourmet back in the 1980's and still have the torn-out magazine page in my recipe file. They are, indeed, perfect. These are not (as one reviewer pointed out) the spongy, loaded with chemicals, "shortcakes" you find on grocery store shelves; these are actual shortcakes and they are delicious.
Will Kirchner
Cleveland, OH
4/22/2023
Am I the only one that hated this? I'm used to having the store bought, already made shortcakes that almost taste like angel food cake and are sweet. 1. I should have stuck with the norm for whipped cream sans the sour cream and powdered sugar. I'm not big on sour cream and the whipped cream definitely needed more regular sugar so I added more at the end. 2. The biscuits were bland. They needed sugar. If you're looking for a sugared, angel food cake like shortcake then this isn't it.
rabonie
Virginia Beach, VA
3/7/2016
Best strawberry shortcake I have ever had.
Anonymous
Tampa
3/17/2013
This is a great little twist on the usual shipped cream (the sour cream). I always put my bowl and my beaters in the freezer for an hour before I make it. Much faster that way. Also, for a nice change I put in maple syrup instead of the sugar and vanilla.
stephmartin
Nova Scotia
7/2/2011
I made this for my writing group to celebrate a members 95th birthday. Everyone liked it. I took someone's suggestion and added lemon zest from 1 whole lemon to the whipped cream, but I couldn't taste it. I would add more sugar to the cream next time. I felt it was a bit blah, but it held up very well. I had to take the dish to the library with me and was pleased at how well the cream kept its shape. I also used the Pillsbury Grand Homestyle Buttermilk Biscuits. I spread melted butter on top and sprinkled sugar over the butter. They came out really delicious and nobody guessed that they were not homemade. They were perfect as I was short on time. Good suggestion!
gail_d
Cape Canaveral, FL
3/8/2011
The buttermilk biscuit recipe is delicious. It's not my favorite to use as shortcake, though, which is why I only gave it 3 forks. But as a biscuit - fabulous! According to my son, the whipped cream recipe is "the best in the world."
tenoraddict
Delaware
6/17/2010
This was my second strawberry shortcake I have ever had and it is amazing. The sause was great (because you can't go wrong with strawberries and sugar) and the biscuits were perfect. I cannot find one single flaw in this recipe.
Anonymous
New York, NY
6/6/2010
The berry and whip cream suggestions are fine. I used creme fraiche, as I was out of sour cream. The accompanying shortcake recipe is just ok. Not at all memorable. I won't be making it (the shortcake) again.
farkusg
4/23/2010
I really enjoyed the flavour of this whipped cream. I should have whipped it a bit more as it did not hold its shpae after being out of the fridge for a few moments.
luvnfun
Toronto, Ontario, Canada
6/22/2009
Delicious! The shortcake was buttery and just-right-crumbly. The strawberries were extra juicy due to sitting at room temperature while the sugar pulled out their amazing juices. And the best part of all was the sour cream added to the whipping cream. It gave it just the right tang and made everything taste fresh. The only thing I would add to this wonderful recipe is a mint spring or two for garnish.
bodyecologist
Seattle, Washington
4/29/2009
this cake is yumalisshous
Anonymous
dunkirk md
2/28/2009
The whipped cream/sour cream mixture was amazing. Will make it again.
Anonymous
Tacoma, WA
5/7/2008
This is so not gourmet, but because of time constraints I used Pilsbury Grands buttermilk biscuits hot out of the oven. Delicious! Love the contrast of the sweet and savory. Wasn't crazy about the whipped cream. I think it was the confectioners sugar. I thought it tasted like Cool Whip.
Anonymous
Astoria, NY
5/27/2006
Kids and adults alike loved this. Perfect ending to a Spring meal. I made it with the Tea Scones recipe (from this site) instead of the buttermilk biscuits, baked in cake pan as another reviewer suggested. Sprinkle the top of the scone or biscuits with coarse sugar for extra sweetness and texture.
Anonymous
Honolulu
3/22/2006
This was excellent. The biscuit recipe was very good. I did not mash the berries, as they were very ripe and "juiced" just by standing with a bit of sugar, no need to bruise. I would not make the biscuits ahead of time, as biscuits never taste as good the next day.
Anonymous
London, UK
7/11/2005
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