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.
For a dairy-free option, substitute coconut whipped cream. For a cool, refreshing variation, use your favorite vanilla ice cream.
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!
Biscuit recipe adapted from King Arthur Flour.
