Strawberry Shortcake

Strawberry Shortcake

Hello Everyone! I feel like February is flying by so quickly; in just a few days, it’ll already be March! But before we think ahead into the new month, let’s focus on tonight. Tonight, I will be sharing a classic recipe of strawberries, sweet biscuits, and whipped cream. A trio of decadence!

Skip the store-bought strawberry shortcake and make your own at home completely from scratch – it’s much easier than you think! With only a handful of basic ingredients, you can make tall, fluffy, and sweet biscuits, layer them with juicy strawberries and freshly whipped cream for a dessert that’s sure to impress.

Strawberry Shortcake

The name shortcake is derived from an old English cooking definition of short. It refers to something made crisp with the addition of fat. Therefore, shortcake is a crisp, crumbly cake that is made from butter which is how it got its name.

Before we dive into tonight’s recipe, please check out the original where I drew my inspiration from over on Cooking Classy by Jaclyn.

Strawberry Shortcake Ingredients



For the strawberries

  • 300g fresh or frozen strawberries, washed and hulled
  • 3 tbsp white granulated sugar

For the sweet biscuits

  • 1 & 1/2 cups plain all-purpose flour
  • 1/2 cup buttermilk*, cold
  • 60g unsalted butter, cold and diced into small cubes
  • 1 large free-range egg
  • 1 egg white, lightly beaten
  • 5 tbsp white granulated sugar, plus 1 tbsp extra for topping
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp vanilla extract
  • 1/4 tsp baking soda

For the whipped cream

  • 1/2 cup all-purpose cream
  • 3/4 tsp white granulated sugar
  • Fresh basil leaves, for garnishing (optional)

* Buttermilk is required for this recipe. If you do not have buttermilk, you can make your own by mixing 2 teaspoons white vinegar or lemon juice with 1/2 cup milk. Stir and let sit for 5 minutes.


  1. Strawberries: Slice the strawberries and add them to a small bowl together with 3 tbsp of sugar. Toss and allow to macerate in the fridge for at least 30 minutes.
  2. Sweet Biscuits: Preheat oven to 220C (425F or gas mark 7) and line a baking sheet with parchment paper.
  3. In a large mixing bowl, whisk together the flour, 5 tablespoons of sugar, baking powder, baking soda, and salt. Add the cubed butter and rub them into the flour using your fingertips until the mixture resembles a breadcrumb-like texture. Make a well into the centre of the flour mixture
  4. In a separate mixing bowl, or large liquid measuring cup, add the buttermilk, one whole egg, and vanilla extract. Pour the buttermilk mixture in the well of the flour mixture. Mix with a flat-bladed knife until a soft dough starts to form.
  5. Turn the dough onto a lightly floured surface and knead gently until it smoothly comes together. Pat the dough into a square about 2cm thick and using a floured cutter, cut 6-cm diameter rounds. Press the dough together and cut out the remaining rounds, and transfer to the lined baking sheet.
  6. Brush the tops of each round with egg white and sprinkle evenly with the 1 tablespoon of sugar. Bake in the preheated oven until cooked through and lightly golden brown, about 10-12 minutes. Once done, transfer to a wire rack and leave to cool for about 10 minutes.
  7. Whipped Cream: Pour all-purpose cream and sugar into a chilled mixing bowl. Using an electric hand-held mixer, whip the cream and sugar until stiff peaks form. Be cautious as to not over whip the cream.
  8. Assemble: To assemble the shortcakes, use a serrated knife to split each biscuit in half, lengthwise. Dollop a spoonful of the whipped cream over the bottom halves and then top with a generous amount of the sliced strawberries. Top with the second half of the biscuit and serve immediately after assembling. Enjoy with a cup of hot tea for a mid-morning or mid-afternoon snack.

Strawberry Shortcake

Here are some tips for the best Strawberry Shortcake:

  • Use well-chilled butter. Those cold little clumps of butter will melt into the biscuits as they bake, leaving them perfectly tender and buttery.
  • Use cold buttermilk. This is so that the clumps of butter rubbed into the flour mixture stays cold as does not melt in the mixing and kneading process.
  • Be gentle with the dough. Don’t knead it too much or your biscuits will be quite tough when baked.
  • Flour your biscuit cutter. This is to reduce sticking. In addition, don’t twist the biscuit cutter when cutting into the dough or else or it seals the edges and the biscuits won’t rise as high.
  • Don’t skip the resting time for the strawberry mixture. Allowing time for the strawberries to macerate in sugar helps soften them up a bit.
  • Use cold, full-fat cream. These will whip up nicely. Did you know that you can actually add the sugar at the beginning for the whipping process? That was there’s no grittiness.

Strawberry Shortcake


– Ally xx


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