Quick Summary: Traditional strawberry shortcake uses biscuits, not sponge cake. These cream biscuits are made with heavy cream instead of butter or buttermilk, making them simple and foolproof. Macerate fresh strawberries with sugar, lemon juice, and optional basil. Layer biscuits with strawberries and vanilla whipped cream. Prep: 30 min | Cook: 30 min | Serves: 6
Jump to: RECIPE | Which Biscuits are Best? | Ingredients | Step by Step Directions | More Strawberry Recipes | FAQ
The best old fashioned strawberry shortcake is made with biscuits, rather than those spongy store-bought cakes from the 1960s. The homemade cream biscuit in this recipe is basically an easy drop biscuit (no rolling pin required), and is made without butter or buttermilk.
I added some fresh basil to the strawberries and topped it all with a vanilla whipped cream.
I grow strawberries at HeathGlen Farm, and this is my favorite way to use those first ruby red jewels. My strawberries don’t appear until June, but I’m in Minnesota (Zone 5). Sometimes it seems like a long wait, but homegrown strawberries are really worth waiting for.
Sponge Cake vs Buttermilk Biscuits, vs Cream Biscuits
When I asked my husband what kind of strawberry shortcake he liked, he said he liked biscuits, but didn’t like that “old fashioned” kind of strawberry shortcake with those store-bought soft twinkie-like things. sponge cakes. It’s interesting what people consider old fashioned!.
Those spongy cakes he’s referring to were popular in the 60’s as it was a time of convenience and processed foods. Those aren’t old fashioned shortcake biscuits however…they’re sponge cakes.
Biscuits are what I think of when thinking of old fashioned strawberry shortcakes. Biscuits are easy to make and there are a ton of variations on them.
Often you will hear of buttermilk biscuits as being the go-to for shortcakes. They are good, but invariably I end up not having buttermilk around, going to the store for it, and then trying to figure out what to do with leftover buttermilk. That is the main reason I don’t like to make buttermilk biscuits.
I also find incorporating bits of butter into a dough to be tedious and it is difficult to make sure it is evenly incorporated. Hence, I stay away from butter also.
The ultimate biscuit for me is a cream biscuit, made with heavy cream and no butter or buttermilk. It is not only the easiest way to go but it makes a beautiful golden and somewhat crispy biscuit that is perfect for those juicy strawberries.
Last but not least is making your biscuits from Bisquick. They are easy, reliable and taste pretty good.
I think these cream biscuits in the recipe below are just as easy however, with “homemade” braggin rights.
Ingredients and Substitutions
The key ingredients are the freshest seasonal strawberries you can find, and heavy whipping cream (fluid) for the biscuits.
While classic and old-fashioned is a good thing, there are always ways to spice things up and make it your own. Here are a few popular ways to customize strawberry shortcake:
For the strawberries (while macerating):
- add some balsamic vinegar
- add cut up basil
- change out the lemon juice for some lime juice
- use a flavored herbal sugar (like lemon verbena or rosemary)
- spice it up a bit with black pepper
- add rose water or orange blossom water
For the Biscuit Dough:
- try a recipe for buttermilk biscuits
- add some ground up nuts (like hazelnuts)
- add cocoa powder for a chocolate biscuit
- add warming spices like cardamom or ginger
- change the dairy to creme fraiche, sour cream, half & half, etc. (just follow a recipe for appropriate ratios)
For the Whipped Cream:
- add a teaspoon or so of bourbon
- add orange flower water and orange zest
- add a liqueur like Grand Marnier or Cassis
- add finely minced mint
How to Make Strawberry Shortcake (Step by Step)
The steps are detailed in the recipe card below, but for the visual people out there here are the basic steps:
Step #1: hull and slice 1 pound strawberries (makes ~ 3 cups)
Step #2: In a bowl, stir together strawberries, basil, sugar and lemon juice and set aside to macerate
Step #3: Whisk together dry ingredients in a bowl.
Step #4: Add cream and vanilla to dry ingredients and blend together to form a ball of dough
Step #5: Pat dough out to 1/4 inch circle and cut out biscuits with 3-inch cookie cutter
Step #6: Brush biscuits with cream and sprinkle with sugar and place in baking dish. Bake at 400 F for ~ 30 minutes
Step #7: Brush biscuits with cream and sprinkle with sugar and place in baking dish. Bake at 400 F for ~ 30 minutes
Step #8: Layer bottom biscuit with strawberries and whipped cream and top with another biscuit and more whipped cream.
Grow the Sweetest Strawberries
Check out this guide for growing strawberries and have the sweetest strawberries around!
More Strawberry Recipes:
FAQ
Cream biscuits made with heavy cream. They’re easier than buttermilk biscuits (no butter cutting), slightly crisp on the outside, and tender inside. They hold up well to juicy strawberries.
Yes. Follow a buttermilk biscuit recipe for appropriate ratios. You can also substitute crème fraîche, sour cream, or half-and-half.
Tossing sliced strawberries with sugar (and lemon juice) and letting them sit. The sugar draws out juice, creating a syrup that soaks into the biscuits.
For strawberries: add balsamic vinegar, fresh basil, black pepper, or swap lemon for lime. For biscuits: add ground nuts, cocoa powder, or warming spices. For whipped cream: add bourbon, Grand Marnier, or fresh mint.
Yes. Bake and store in an airtight container for a day. Reheat briefly before assembling. Don’t assemble until ready to serve or biscuits get soggy.
Basil has a slight anise note that complements strawberry sweetness. It’s traditional in some Italian preparations. Use it sparingly, cut into thin strips.
Check out our berry category for over 30 recipes highlighting sweet to savory dishes made with blueberries, raspberries, strawberries or blackberries.
Strawberry Shortcake with Cream Biscuits
Equipment
- 2 large bowls
Ingredients
Macerated Strawberries
- 3 cups sliced strawberries about 1 pound whole
- 1 tablespoon fresh lemon juice
- 2-3 tablespoons sugar
- 2-3 tablespoons basil cut into strips or chopped
Cream Biscuits
- 1 ¾ cup all purpose flour
- 3 tablespoons sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 teaspoons vanilla
- 1 cup heavy cream
Whipped Cream
- 1 cup heavy cream
- 2 tablespoons powdered sugar optional
- 1 teaspoon vanilla optional
Instructions
- Preheat oven to 400℉. Butter a large baking dish.In a large bowl, gently mix together the sliced strawberries, lemon juice, sugar, and basil. Set it aside to macerate while you make the biscuits.3 cups sliced strawberries, 1 tablespoon fresh lemon juice, 2-3 tablespoons sugar, 2-3 tablespoons basil
- In another bowl, whisk together all of the dry ingredients (flour, sugar, baking powder, and salt1 3/4 cup all purpose flour, 3 tablespoons sugar, 1 tablespoon baking powder, 1/2 teaspoon salt
- Make a well in the center of the dry ingredients and slowly add the vanilla and cream. Blend it all together with a fork or slotted spoon, but try not to overmix. I used my hands to get it all mixed, especially towards the end. Form into a ball.Lightly flour a cutting board. Pat the dough ball out into a 1/4-inch round (you do not have to use a rolling pin). Use the cookie cutter to cut out the dough biscuits, scraping together the scraps and reforming them into a ball that you pat out to 1/4-inch again.You should end up with about 10 biscuits, depending on how thick your dough ended up.2 teaspoons vanilla, 1 cup heavy cream
- Brush the cut-out biscuits with a little cream and sprinkle with sugar. Bake at 400℉ for about 30 minutes, or until the biscuits are golden brown with crisp edges.Remove and let cool on a baking rack.
- Make your whipped cream while waiting for the biscuits to cool. In a stand mixer blend heavy cream with a little sugar and vanilla or flavoring (optional). Beat until the cream forms soft peaks.When they are cool, assemble the shortcakes with layers of biscuit, macerated strawberries and whipped cream.1 cup heavy cream, 2 tablespoons powdered sugar, 1 teaspoon vanilla
Wonderful recipe. Biscuits came out perfect and delicious, however they did not need to bake for 30 minutes. I caught mine around 22 minutes and the bottoms were almost overdone, but all was good in the end 🙂
Thank you so much for sharing your timing Jayden. All ovens are a bit different so it’s good to keep an eye on the key things (like bottom browning). Next time I make this I’ll recheck the timing with my oven. I’m sure your comment will help others, so thanks!