Strawberry Shortcake with Whipped Cream

Strawberry shortcake is summer on a plate: tender, buttery biscuits split and stacked with juicy strawberries and clouds of whipped cream. The trick that makes it sing is macerating the berries — tossing them with a little sugar so they release their syrupy juices.

The shortcakes themselves come together like a quick biscuit, so the whole dessert is ready in about half an hour. It is humble, nostalgic and absolutely perfect when strawberries are at their best.

Why You’ll Love This Recipe

• A nostalgic, crowd-pleasing summer dessert.
• Tender, buttery shortcakes from scratch in minutes.
• Juicy macerated strawberries do most of the work.
• Easy to assemble to order so nothing goes soggy.

Ingredients You’ll Need

• 1 lb strawberries, hulled and sliced — Ripe, sweet berries make all the difference.
• 3 tbsp sugar, for the berries — Draws out the strawberries' juices as they macerate.
• 2 cups all-purpose flour — The base of the tender shortcakes.
• 1 tbsp baking powder — Gives the shortcakes their lift.
• ¼ cup sugar, for the dough — Lightly sweetens the biscuits.
• 6 tbsp cold butter, cubed — Cold butter creates flaky, tender layers.
• ¾ cup cold milk — Brings the dough together; keep everything cold.
• 1 cup heavy cream — Whipped to soft peaks for the topping.
• 2 tbsp powdered sugar — Sweetens the whipped cream.

How to Make It

1. Toss the sliced strawberries with the 3 tablespoons of sugar and set aside to macerate for at least 20 minutes, until syrupy.
2. Heat the oven to 425°F (220°C). Whisk the flour, baking powder and dough sugar, then rub or cut in the cold butter until crumbly.
3. Stir in the cold milk just until a shaggy dough forms. Pat out and cut into 6 rounds.
4. Bake for 12–15 minutes until risen and golden. Cool slightly.
5. Whip the cream with the powdered sugar to soft peaks.
6. Split each shortcake, pile on the strawberries and their juices, add a cloud of whipped cream, and cap with the top.

Cooking Tips

How to Serve

Serve assembled and fresh, with the strawberry syrup spooned over. A scoop of vanilla ice cream alongside the whipped cream is never a bad idea, and a mint leaf makes it look the part.

Storage & Reheating

Best assembled to order. Store the shortcakes at room temperature for up to 2 days, the macerated berries and whipped cream separately in the fridge, and build just before serving. Unbaked shortcakes can be frozen and baked from frozen.