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These strawberry shortcakes layer flaky lemon-zest biscuits, syrupy strawberries, and barely-sweet whipped cream. No mushy sponge cake. No mushy sponge cake, just crisp-edged shortcake biscuits that soak up every drop of berry syrup without turning to mush.
For a different take, try our strawberry shortcake with pound cake. Soft, buttery slices layered with berries and cream.
Here’s Why This Strawberry Shortcake Recipe Works
Lemon-zest sugar punch: Rubbing lemon zest into the sugar infuses the dough with bright citrus flavor. A quick trick we also use in our blackberry lemon bread because it works that well.
Cream-only biscuit dough: No butter to fuss with. Heavy cream does all the work, yielding tender, flaky biscuits with minimal effort. Because starting from scratch doesn’t get easier.
Macerated strawberries: A short rest with sugar draws out the juices and turns basic berries into a glossy, sweet topping.
Soft whipped cream: Light, cloudlike, and barely sweet. Just enough to mellow the berries and soak into every layer of this shortcake dessert.
Want something cozier and scoopable? Our strawberry spoon cake skips the biscuit and bakes the berries right in.
Recipe Tips
Use a microplane zester: It extracts more oil and flavor from the lemon zest than coarser graters.
Don’t overmix the dough: Stir just until combined. A few floury streaks are fine, they bake out.
Adjust cream as needed: If the dough feels too dry or crumbly, a tablespoon or two more cream helps it come together.
Taste your berries: If they’re already sweet, dial back the sugar. Lemon juice is optional but it adds brightness.
A Homemade Classic
This is how homemade strawberry shortcake should be. Flaky biscuits, syrupy berries, and lightly sweetened cream (or vanilla ice cream if you want). Simple, balanced, and built for berry season.
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Classic Strawberry Shortcakes
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Equipment
Ingredients
For the Shortcake Biscuits
- 3 tablespoons granulated sugar, 38 grams
- 1 tablespoon lemon zest
- 2 ¼ cups all-purpose flour, 270 grams
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 2 teaspoons vanilla extract
- 1⅓ cups heavy cream, 320 grams, plus more for brushing tops
- 3 to 4 tablespoons coarse sugar
For the Strawberries
- 1 ½ pounds fresh strawberries, hulled and sliced
- ¼ to ⅓ cup granulated sugar, to taste
- 1 to 2 teaspoons fresh lemon juice, optional, to brighten
For the Whipped Cream
- 1 cup heavy cream, cold
- 3 to 4 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
Make the Biscuits
- Preheat the oven to 450°F. Line a baking sheet with parchment paper.
- Infuse the sugar: In a large mixing bowl, combine the sugar and lemon zest. Rub them together with your fingertips until the sugar is fragrant and slightly damp from the zest oils.
- Finish the biscuit dough: To the lemon-sugar mixture, whisk in the flour, baking powder, baking soda, and salt.
- Stir the vanilla extract into the heavy cream, then pour it into the dry ingredients. Mix just until a soft, cohesive dough forms. If it feels dry or crumbly, add 1–2 tablespoons more cream and fold gently. Sometimes a few quick cuts and folds with a spatula are all it needs. The dough should be thick, sticky, and a little shaggy. Don’t overwork it.
- Portion and bake: Scoop into ¼-cup portions using a standard ice cream scoop. Place on the prepared baking sheet, spacing them 2 inches apart. Brush the tops with extra cream and sprinkle them with coarse sugar.
- Bake for 10–14 minutes, or until the tops are lightly golden and baked through. Break one open to check doneness if unsure. Let cool slightly.
Prepare the Strawberries
- In a bowl, toss the sliced strawberries with sugar and optional lemon juice. Let them sit at room temperature for at least 30 minutes to macerate and become syrupy. Stir occasionally while you prepare the biscuits.
Make the Whipped Cream
- In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla with a hand mixer (or stand mixer) until soft peaks form. Keep chilled until ready to serve.
Assemble the Shortcakes
- Slice the biscuits in half horizontally. Spoon a generous portion of macerated strawberries over the bottom half, then top with a dollop of whipped cream. Cap with the top half of the biscuit and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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