How to Make the Perfect Strawberry Shortcake from Scratch
the kind of dessert that feels like summer in every bite—juicy strawberries, fluffy whipped cream, and a buttery biscuit that soaks up all the sweetness
Ingredients
For the Strawberries:
- 1 pound fresh strawberries hulled and sliced
- 1/4 cup granulated sugar
For the Shortcakes:
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup cold unsalted butter cubed
- 2/3 cup heavy cream plus more for brushing
- 1 tsp vanilla bean paste
For a quick shortcake recipe use our Maison Zoe Ford Fluffy Buttermilk Bread.
For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla bean paste
Instructions
Prep the Strawberries
- In a bowl, combine the sliced strawberries and sugar. Let them sit for at least 30 minutes so they get juicy and syrupy—this will be your strawberry sauce.
Make the Shortcakes
- Preheat oven to 400°F (200°C).
- In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs.
- Stir in the cream and vanilla bean paste just until the dough comes together. Don’t overmix.
- Turn out onto a floured surface and gently pat into a 1-inch thick disk. Cut into circles with a biscuit cutter or glass. Place on a parchment-lined baking sheet and brush with a little cream for a golden top.
- Bake 15–18 minutes until lightly golden. Cool on a wire rack.
- For a quick shortcake recipe use our Maison Zoe Ford Fluffy Buttermilk Bread.
Whip the Cream
- In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla bean paste until soft peaks form.
- Or use our blog post on how to make How to Make Stabilized Whipped Cream.
Assemble
- Slice the shortcakes in half horizontally. Layer with a generous scoop of strawberries and whipped cream. Top with the other half and a little more of everything. You can even dust with powdered sugar for a pretty finish.