Strawberry Shortcake
Fluffy biscuits, macerated strawberries, and clouds of whipped cream
By RecipesQueen Kitchen • June 10, 2026
Strawberry shortcake is summer's finest dessert — buttery biscuits split open and piled with juicy macerated strawberries and cold whipped cream.
Macerating the strawberries with sugar creates a syrupy juice that soaks into the biscuit, making it impossibly good.
The biscuits should be tender and slightly sweet, never tough. Cold butter and minimal handling are the keys.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup sugar, plus 2 tbsp
- 1 tbsp baking powder
- 1/3 cup cold butter
- 3/4 cup heavy cream
- 1 large egg
- 1 lb fresh strawberries, sliced
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
Instructions
- 1
Toss strawberries with 2 tbsp sugar. Let macerate 30 minutes.
- 2
Mix flour, sugar, baking powder, and salt. Cut in butter until crumbly.
- 3
Mix cream and egg. Stir into dry ingredients until just combined. Shape 6 biscuits.
- 4
Bake at 425°F for 12-15 minutes until golden.
- 5
Whip cream with powdered sugar to soft peaks.
- 6
Split biscuits. Layer with strawberries and their juices, then whipped cream.
