Strawberry Shortcake

Homemade strawberry shortcake is the perfect summer dessert! My recipe is easy and delicious, featuring flaky lemon biscuits, fresh berries, and cream.

This strawberry shortcake recipe is the ultimate summer dessert! Fresh strawberries and airy whipped cream fill flaky, tender homemade biscuits.

At this time of year, strawberries are at their best. They’re insanely juicy and bursting with sweet and tangy flavor. I love this recipe because it shows how little you have to do to make them a delicious dessert. There’s no need to cook them or even sweeten them. Just sandwich them between biscuits with a dollop of whipped cream for a simple, rustic, and luxurious treat.

If you’ve never made strawberry shortcake from scratch before, I hope you’ll try it this summer. The lemon cornmeal biscuits in this recipe are easy to make, and they’re SO much better than a store-bought substitute. They’re not too sweet, so they really let the strawberries shine. If you ask me, that’s what good strawberry shortcake is all about. Enjoy!

Let’s Talk Strawberries

Fresh summer strawberries are best for strawberry shortcake. They’re so flavorful that you can slice them up and add them straight to the shortcake filling—no extra sugar required!

Given that the strawberries are the focus of this recipe, I recommend making it during strawberry season. However, if you’re craving it at another time of year, you can substitute a different seasonal fruit (I love other berries like blueberries and raspberries!). Another option is to make my strawberry compote with frozen strawberries. Use it in the filling instead of fresh berries.

What You’ll Need to Make Strawberry Shortcake Biscuits

In addition to strawberries, you’ll need these ingredients to make the shortcake biscuits:

• All-purpose flour – Spoon and level it to avoid packing too much into your measuring cup.
• Cornmeal – I love to make this recipe with medium-grind cornmeal. It adds a nice texture to the dough, but it’s not too coarse or crunchy. My go-to brands are Arrowhead Mills and Bob’s Red Mill.
• Granulated sugar – For sweetness. I also sprinkle the biscuits with coarse sugar to create a crisp top.
• Baking powder – It helps the biscuits puff up as they bake.
• Cold coconut oil – It makes the dough rich and flaky. Unsalted butter works here too.
• Lemon juice and zest – They’re not traditional in strawberry shortcake, but I love the pop of bright flavor they add to the biscuits.
• Eggs – They make the biscuits light and cohesive.
• Milk – Any kind goes! I’ve had success with almond milk, but regular milk or even buttermilk works too. Use what you have on hand.
• And sea salt – To make all the flavors pop!

Find the complete recipe with measurements below.

How to Make Strawberry Shortcake

Once you gather your ingredients, this strawberry shortcake recipe is easy to make:

Making the biscuits

First, make the biscuit dough. Whisk together the dry ingredients in a medium bowl. Then, add the cold coconut oil and use your hands to work it into the dry ingredients until the mixture resembles coarse crumbs. Finally, add the lemon zest, lemon juice, milk, and eggs and mix until just combined.

• Tip: Working with cold coconut oil can be tricky! I like to measure it while it’s soft. Then, I transfer it to a small bowl and refrigerate it until it hardens, usually 10 to 30 minutes. I use a paring knife to cut it into small pieces before working it into the dough. Feel free to sub cold butter if you prefer.

Next, shape the dough. Turn it out onto a lightly floured piece of parchment paper, pat it into a rectangle, and fold it into thirds. Pat or roll the folded dough to about 1 inch thick, and freeze it for 20 minutes.

After the dough chills, cut out the biscuits. Use a 2-1/2 inch round biscuit cutter to punch them out, gathering the scraps and re-rolling the dough as necessary. You should end up with 8 1-inch-thick cakes.

Place them on a baking sheet lined with parchment paper. Brush them with a little milk and sprinkle them with coarse sugar.

Then, bake the biscuits at 400°F for about 17 minutes, or until they’re lightly golden brown around the edges.

Remove from the oven and allow to cool slightly.

Assembling the shortcakes

When you’re ready to serve, slice the cakes in half horizontally. A serrated knife works best for this step!

Layer them with strawberries and whipped cream before digging in right away.

How to Store Strawberry Shortcake

For the best taste and texture, assemble strawberry shortcake just before serving. If you assemble it too far in advance, moisture from the berries and cream will soak into the biscuits and make them soggy.

So, if you have leftover shortcake components, I recommend storing them separately. The cakes will keep in an airtight container at room temperature for up to 2 days. They also freeze well for up to 3 months.

If you want to get ahead, you can fully bake the biscuits in advance and freeze them. Let them thaw at room temperature for a few hours before serving.

Another option is to make the biscuit dough ahead of time. Cut out the biscuits and then freeze them unbaked. When you’re ready to serve, bake them from frozen, adding an extra minute or two to the bake time if necessary.

More Favorite Summer Desserts

If you love this strawberry shortcake recipe, try one of these delicious summer desserts next:

• Easy Peach Cobbler
• Lemon Blueberry Bread
• Blueberry Cobbler
• Homemade Cherry Pie
• Raspberry Vegan Cheesecake
• Or any of these 30 Easy Summer Desserts!

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Strawberry Shortcake

rate this recipe:

5 from 14 votes

Prep Time: 30 minutes mins

Cook Time: 20 minutes mins

Total Time: 50 minutes mins

Serves 8

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This easy strawberry shortcake recipe is the perfect summer dessert. Tender, lemony cornmeal biscuits surround layers of strawberries and cream. To make this recipe dairy-free, use almond milk in the dough and replace the traditional whipped cream with coconut cream.

Ingredients

Biscuits

• 2 cups all-purpose flour, spooned and leveled
• ¾ cup medium-grind cornmeal
• ⅓ cup cane sugar
• 2½ teaspoons baking powder
• ¾ teaspoons sea salt
• ½ cup coconut oil, hardened and cut into small pieces, or cold butter, cubed
• 2 tablespoons lemon zest
• 2 tablespoons fresh lemon juice
• 2 large eggs, beaten
• ¼ cup milk, plus more for brushing
• Coarse sugar, for sprinkling

Strawberries and Cream

• 3 cups fresh strawberries, hulled and sliced
• 2 cups

  whipped cream or coconut whipped cream

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Instructions

• In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
• Using your hands, work the coconut oil in until the mixture resembles coarse sand. Add the lemon zest, lemon juice, eggs, and milk and mix until just combined. The dough will be more moist and pliable than traditional biscuit dough.
• Turn the dough out onto a lightly floured piece of parchment paper and pat into a ½-inch-thick rectangle. Fold the dough into thirds and pat or roll again until 1-inch thick. Freeze for 20 minutes.
• Preheat the oven to 400°F and line a baking sheet with parchment paper.
• Remove the dough from the freezer and use a 2½-inch round biscuit cutter to cut out 3 to 4 biscuits. Re-roll the scraps as necessary to cut out 8 1-inch-thick biscuits. Place the biscuits on the baking sheet.
• Brush the tops of the biscuits with a little milk and sprinkle with coarse sugar.
• Bake for 16 to 18 minutes, or until golden brown around the edges.
• Allow the biscuits to cool slightly, then use a serrated knife to slice them in half horizontally. Assemble the strawberry shortcakes by filling the biscuits with the strawberries and cream.

Biscuit recipe adapted from King Arthur Flour.