This strawberry shortcake recipe is a classic summer dessert made with tender biscuits, sweet macerated strawberries, and homemade whipped cream.
The biscuits are made with freshly milled soft white wheat flour for a rustic, buttery flavor and a slightly coarse crumb that soaks up the strawberry juices beautifully.
If you love fresh strawberry desserts, you might also enjoy Whipped Strawberry Cream Cheese and Strawberry Cheesecake Popsicles.
Why You’ll Love This Recipe
Ingredients
For the Biscuits
For the Macerated Strawberries
For the Whipped Cream
Variations & Add-Ins
Recipe Tips
Keep your butter and buttermilk cold – Cold ingredients create flaky layers instead of flat, dense biscuits. If your kitchen is warm, freeze the grated butter for a few minutes before mixing it into the flour.
Don’t overwork the dough – Mix just until the dough comes together and looks slightly shaggy. Overworking biscuit dough makes it tough instead of tender, so use a light touch.
Press straight down with the biscuit cutter – Don’t twist when cutting the biscuits. Twisting seals the edges and prevents them from rising properly, so press down and lift straight up.
Coat the butter pieces in flour – After grating the cold butter into the dry ingredients, use your fingers in a lobster claw motion to gently toss and coat the butter. This creates small pockets of fat that turn into flaky layers while baking.
Adjust spacing for different results – Place biscuits close together for a taller, softer rise. Space them farther apart on the baking sheet for more uniform, round biscuits that are better for presentation.
Fresh-milled flour bakes faster – If using freshly milled flour, check your biscuits around the 15-minute mark. Fresh flour retains more nutrients and bakes faster than store-bought flour, so watch for golden brown tops.
Macerate the strawberries in the fridge – Cover and refrigerate the sugared strawberries while they macerate. Leaving them on the counter makes them soggy and dull instead of firm and vibrant.
Instructions
- Mill and sift your flour – Grind soft white wheat berries on the finest setting and sift using a #50 or #60 sieve. You will need 345 grams after sifting. Save the bran in the freezer for sourdough bakes or muffins later.
- Preheat the oven – Set your oven to 400°F. Line a baking sheet with parchment paper and set aside.
- Macerate the strawberries – Rinse, hull, and chop the strawberries into bite-sized pieces. Toss with sugar, cover, and refrigerate for 30 minutes until the berries release a pool of sweet pink juice.
- Mix the dry ingredients – Whisk together the sifted flour, baking powder, baking soda, salt, and sugar in a large bowl until evenly combined with no streaks visible.
- Grate and coat the butter – Grate the cold butter directly into the dry ingredients. Use your fingers in a lobster claw motion to toss and coat each piece until the mixture looks like coarse uneven crumbles. Work quickly to keep the butter cold.
- Add the buttermilk – Pour in the cold buttermilk and stir gently until the dough comes together in a shaggy, uneven mass with no dry flour at the bottom. Stop as soon as it comes together.
- Fold the dough – Turn out onto a lightly floured surface and press into a rough rectangle about 1 inch thick. Fold left side to center, right side over, rotate 90 degrees, and fold again. Press back to ¾ inch thick. These folds create the flaky layers.
- Cut the biscuits – Press a 2.75 to 3-inch cutter straight down and lift straight up without twisting. Twisting seals the edges and prevents a tall rise. Gather scraps, press together gently, and cut again.
- Arrange and brush – Place biscuits close together in a buttered cast iron skillet for a taller softer rise, or spaced 2 inches apart on the baking sheet for more uniform rounds. Brush tops with heavy cream and sprinkle with coarse sugar if desired.
- Bake until golden – Bake 15 to 20 minutes for freshly milled flour or 18 to 22 minutes for store-bought. Tops should be deep golden brown with set, dry edges. Check at the 15-minute mark.
- Cool on a wire rack – Transfer to a wire rack and cool for at least 10 minutes until firm and set when pressed lightly. Do not slice early or they will crumble.
- Make the whipped cream – Combine cold heavy cream, sugar, and vanilla in a large bowl. Beat on medium speed until soft peaks form, about 2 to 3 minutes. Stop when peaks curl gently at the tip.
- Assemble and serve – Slice cooled biscuits in half with a serrated knife. Spoon macerated strawberries and their juices over the bottom half, add a generous spoonful of whipped cream, and set the top at a slight angle so the layers are visible. Serve immediately.
Freezing & Storage
- Store components separately – Keep baked biscuits in an airtight container at room temperature for up to 2 days, macerated strawberries refrigerated in a sealed container for up to 3 days, and whipped cream covered in the fridge for up to 1 day. Storing them separately prevents sogginess.
- Freeze unbaked biscuits – Cut the biscuits, place them on a tray, and freeze until solid. Transfer to a freezer bag and store for up to 3 months. Bake straight from frozen, adding 3 to 5 extra minutes to the bake time.
- Rewhip cream if needed – If the whipped cream deflates after refrigerating, give it a quick 20 to 30 second whip with a hand mixer to restore the fluffy texture before assembling.
- Assemble just before serving – Build the shortcakes right before eating to keep the biscuits from getting soggy. The strawberry juices will soak in naturally as you eat, creating the perfect texture.
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More Strawberry Recipes from the Cottage
Strawberry Shortcake Recipe, Biscuit-Style with Fresh Milled Flour
Ingredients
Macerated Strawberries
- 6–7 cups fresh strawberries hulled and chopped 900–1050 g
- ¼ cup granulated sugar 50 g
Biscuits
- 2¾ cups freshly milled soft white wheat flour sifted 345 g
- ¼ cup granulated sugar 50 g
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt 5 g
- ⅔ cup salted butter very cold and grated 170 g
- 1 cup whole buttermilk 240 g
- 2 tablespoons heavy cream or buttermilk for brushing 30 g
- Optional: coarse sugar for sprinkling tops 10–15 g, to taste
Whipped Cream
- 2 cups cold heavy whipping cream 480 g
- 3 tablespoons granulated sugar 38 g
- 1 teaspoon vanilla extract 5 g
Instructions
- Mill and sift your flour – Grind soft white wheat berries on the finest setting of your grain mill. Sift the flour using a #50 or #60 sieve to remove the bran and create a pastry-like texture. You'll need 345 grams after sifting. Save the sifted-out bran in an airtight container in the freezer for sourdough bakes, muffins, or waffles later. If using store-bought all-purpose flour, reduce the buttermilk to about ¾ cup plus 1 to 2 tablespoons (200 to 215 grams liquid).
- Preheat the oven – Set your oven to 400°F (200°C). Line a baking sheet with parchment paper and set it aside.
- Macerate the strawberries – Rinse, hull, and chop the fresh strawberries. Toss them with ¼ cup sugar, then cover and refrigerate for 30 minutes. Chilling them releases their juices while keeping the berries firm and vibrant instead of soggy.
- Mix the dry ingredients – In a large mixing bowl, whisk together the sifted flour, baking powder, baking soda, salt, and ¼ cup sugar until well combined.
- Grate and coat the butter – Grate the cold butter directly into the dry ingredients. Use your fingers in a lobster claw motion to gently toss and coat the butter pieces with flour. This step creates those flaky layers without melting the butter.
- Add the buttermilk – Pour in the cold buttermilk and stir gently with a wooden spoon just until the dough comes together. It should look slightly shaggy and uneven. Avoid overmixing to keep the biscuits tender.
- Fold the dough – Turn the dough out onto a floured surface and press it into a rectangle. Fold one side into the center, then fold the other side over it like a letter. Rotate the dough 90 degrees and fold again horizontally. Gently press it back into a ¾-inch thick rectangle. These folds create six distinct flaky layers.
- Cut the biscuits – Use a 2.75 to 3-inch biscuit cutter and press straight down without twisting. Twisting seals the edges and prevents the biscuits from rising properly, so a clean press is essential.
- Arrange and brush – Place the biscuits close together in a buttered 10-inch cast iron skillet for a taller rise, or space them farther apart on the prepared baking sheet for more uniform, round biscuits. Brush the tops with heavy cream or buttermilk and sprinkle with coarse sugar if desired.
- Bake until golden – Bake for 15 to 20 minutes if using freshly milled flour, or 18 to 22 minutes for store-bought flour. The biscuits should be golden brown on top.
- Cool on a wire rack – Transfer the baked biscuits to a wire rack and let them cool for at least 10 minutes. This sets their structure and makes them easier to slice without crumbling.
- Make the whipped cream – While the biscuits cool, combine the cold heavy whipping cream, sugar, and vanilla in a bowl. Beat with a hand mixer or stand mixer on medium speed until soft peaks form. Don't overbeat or it will become too stiff.
- Assemble and serve – Slice the cooled biscuits in half horizontally. Layer the bottom half with macerated strawberries and their juices, add a generous spoonful of whipped cream, and top with the biscuit top. Serve immediately for the best flavor and texture.
Notes
Nutrition
Did you make this recipe?
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Emily Rider
Home miller since 1999 with fresh-milled flour & sourdough experience. Sharing from-scratch recipes and traditional kitchen skills, rooted in the seasons and inspired by everyday cottage living and seasonal rhythms.
Made this recipe on Resurrection Sunday, it came out beautifully. Definitely a hit with the family.
I didn’t sift the flour but let it sit for 20 minutes after mixing for absorption. The dough was very sticky, so it was difficult to try and fold, but it came out flaky and tasted wonderful. Thank you for sharing!
Hi Louise,
This truly made my day—thank you so much for sharing. I love that you made it for Resurrection Sunday.
And your note about the rest time is exactly right for freshly milled flour. It can feel extra sticky at first, but giving it time to fully absorb makes such a difference. It sounds like you trusted the process, and I’m so glad it turned out flaky and delicious for you.
If you make it again, you can try holding back a little of the liquid at first and adding it slowly as needed. But honestly, a longer rest usually does the trick. Fresh milled flour can also shift a bit with the weather, so small adjustments like that are completely normal.
Thank you again for trying the recipe and taking the time to share your experience, it truly means so much to me.
With love and gratitude,
Emily
Can you make the biscuits ahead and freeze?
Libby, you can absolutely make the biscuits ahead of time and freeze them to make assembling your strawberry shortcakes quicker and cozier later. Just be sure to freeze the biscuits before adding any toppings or strawberries.
Here are two easy options:
1. Freeze Unbaked Biscuits:
Shape the biscuit dough, place them on a parchment-lined tray, and freeze until solid. Then transfer to a freezer-safe bag and label and date them;).
When ready to bake, either:
– Thaw overnight in the fridge, or
– Let sit at room temp for 30–60 minutes.
Bake as usual, adding 2–5 extra minutes if they’re still slightly cold.
2. Par-Bake and Freeze:
Bake the biscuits halfway, just until they’re puffed and lightly set but not golden. Let cool completely, then freeze in an airtight container.
When ready to serve, bake from frozen at 375°F for 8–10 minutes, or until golden and warmed through.
This way, you’ll have homemade biscuits ready whenever you need—just top with fresh strawberries and cream when serving for the best flavor and texture.
Let me know if you need any more information;), I am happy to help you with your questions.
Happy Baking,
Emily
My mouth is watering reading this strawberry shortcake recipe! I can’t wait to make this for my family!
Hi Heidi,
Thank you so much! I’m so glad the recipe caught your eye—it’s a favorite around here. I hope you and your family love it as much as we do. Let me know how it turns out!
Happy shortcake baking,
Emily