Strawberry Shortcake
There’s a narrow window every summer when strawberries are perfect — and Strawberry Shortcake is exactly what to make with them.
When I say that Strawberry Shortcake is a classic dessert, I’m not kidding. Shortcake recipes were found in English cook books as early as 1588. I can imagine that shortly after folks starting making shortcakes, they starting topping them with strawberries and cream. I mean, why wouldn’t they?
Juicy macerated berries, real whipped cream, and a tender biscuit made specifically for the job. My version has one secret ingredient that takes the berries from good to extraordinary.
What is a True Strawberry Shortcake?
A true strawberry shortcake is biscuit-based, not cake-based. The sponge cake and angel food versions you may have seen can be nice, but they’re not the real deal. The biscuit is what gives shortcake its texture and its name. If you want to understand why, the full explanation is in my Shortcake Biscuit post.
Ingredients
Ingredient Notes
Strawberries — Use seasonal berries whenever possible. Supermarket berries will work, but a vine-ripened strawberry at peak season is in a different category entirely. Look for berries that are fully red all the way through, fragrant, and on the smaller side — they tend to have more flavor than the large ones.
Grand Marnier — This is the secret ingredient. A small splash does two things: the hint of orange plays beautifully with strawberries, and alcohol enhances and amplifies other flavors — the berries taste more intensely strawberry. If you don’t use alcohol, substitute a splash of orange juice or lemon juice. It’s not quite the same effect, but the acidity brightens the berries.
Shortcake Biscuits — These are not just any biscuit. My shortcake biscuit recipe is specifically designed for this dessert — sweeter and lighter than a standard buttermilk biscuit, with an open crumb that soaks up the strawberry syrup. The biscuits can be made weeks ahead and frozen, which makes this an easy dessert for entertaining. Full recipe for the biscuits and technique here.
How to Make Strawberry Shortcake
See the recipe card for exact ingredient amounts and instructions
Macerate the berries
- Toss the sliced strawberries with sugar and Grand Marnier and set them aside for at least an hour. Don’t skip this step — it’s the difference between fresh berries sitting on a biscuit and berries that have become their own sauce.
- The berries can be prepared a day ahead and refrigerated.
Science of Maceration
Sugar is hygroscopic, meaning it attracts moisture. So the sugar draws juice from the berries and mixes with it to create a delicious syrup. The berries will also draw in some of the sugar. This not only makes the berries taste better, the sugar reinforces the cell walls so the berries hold their shape instead of turning to mush.
Make the biscuits
- Toss cold butter chunks over the dry ingredients and work it in with your hands.
- Add the wet ingredients.
- Pat the dough with your hands.
- Cut the biscuits and bake until golden brown.
Review the full recipe and instructions or making the shortcake biscuits here. If you made them ahead and froze them, rewarm in a low oven until just heated through.
Whip the cream
- Whip heavy cream with vanilla to soft peaks. Don’t over-whip — you want it billowy, not stiff.
Assemble
- Split each biscuit. Sprinkle a little of the strawberry juice onto the cut sides of the biscuit to help it absorb. Add a generous spoonful of berries, a dollop of whipped cream, and the biscuit top. Serve immediately.
Make it a Shortcake Bar
For summer gatherings, skip the individual plating and set out a shortcake bar instead. A basket of biscuits, bowls of macerated fruit, and a big tub of real whipped cream — guests build their own. It disappears fast and requires almost no day-of effort if the biscuits are made ahead and frozen.
Make Ahead Tips
Biscuits: Freeze baked biscuits up to 3 months in advance. Rewarm in a low oven the day of serving.
Berries: Slice, toss with sugar and Grand Marnier, and refrigerate up to one day ahead.
Whipped cream: Best made fresh just before serving, but can be made a few hours ahead and kept refrigerated. If you see the cream has deflated or release a little liquid, whisk it briefly to revive the texture.
More Shortcakes
These biscuits work with any seasonal fruit. Here’s the full collection:
- Peach Shortcake — peak summer, fragrant peaches macerated just like the strawberries
- Rhubarb Shortcake — tart and unexpected, one of my favorites. Can also be combined with strawberries for a classic combination.
- Blueberry & Cherry Shortcake — a beautiful red, white and blue midsummer combination
- Chocolate Shortcake Biscuits — chocolate chips in the dough. Pair them with chocolate whipped cream on top for a decadent take on the shortcake.
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Strawberry Shortcake Recipe
Ingredients
- 1 quart ripe strawberries (stems removed)
- 6 oz granulated sugar (¾ cup, divided)
- 2 tablespoon Grand Marnier or orange juice (optional)
- 16 oz heavy cream (2 cups)
- 1 tablespoon vanilla extract
- 12 each Shortcake Biscuits (baked and cooled to room temperature)
Instructions
- Slice 1 quart ripe strawberries and place them in a large bowl, toss 4 oz granulated sugar and 2 tablespoon Grand Marnier or orange juice. Set the berries aside for at least 60 minutes to macerate. Once the berries have released a lot of juice, use a fork, to roughly mash about 1/4 of the berries.
- Whip 16 oz heavy cream with 2 oz granulated sugar and 1 tablespoon vanilla extract until soft peaks form.
- To serve, split open the shortcake biscuits. Drizzle some of the berry juice onto each side of the biscuit, top with some berries and a dollop of cream.
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Delicious recipe – Thank you!