Strawberry Shortcake

Did you know a strawberry shortcake is actually a biscuit or scone not an actual cake?! Which makes this an even easier recipe than you think. Half the flavour comes from strawberries and whipped cream!

What is a shortcake?

A shortcake is richer than a biscuit, and crumblier than a cake, similar to a very rich buttery scone. Shortcakes also use baking powder, where a traditional scone or biscuit does not. This helps them rise up and get flakey. So a shortcake is somewhere in between a scone and a cake. These perfect little bites are best served warm with fresh berries and whipped cream.

And if you have just got strawberry picking, like I did a few weeks ago, this is the perfect dessert to really transform and make good use of those berries!

Strawberry Shortcakes

Buttery flakey mini cake-like biscuits (or scones) topped with whipped cream and fresh strawberries. The best summer dessert!
Prep Time15 minutes
Cook Time20 minutes
Course: Dessert
Cuisine: American
Keyword: dessert, Vegetarian
Servings: 12 shortcakes


  • 2 pints ripe well-rinsed strawberries
  • 1/4 cup brown sugar or more or less to taste
  • 1 tsp lemon zest
  • 1 tsp lemon juice
  • 4 cups all purpose flour
  • 3 Tbsp sugar
  • ¼ tsp salt
  • 5 tsp baking powder
  • cups butter cold, coarsely grated
  • 3 cups whipping cream, divided
  • ¼ teaspoon vanilla extract
  • fresh basil for garnish (optional)


  • Slice the strawberries. Mix half of the sliced strawberries with 1/4 cup brown sugar & the lemon zest. Mash with a fork. Add rest of strawberries and mix gently to combine. Cover and set aside to rest. The flavours will deepen while it rests and you make the shortcakes.
  • Preheat oven to 400F
  • Sift together – flour, sugar, salt, baking powder.
  • Add 3/4 of the butter, mix to combine. Do not over mix. Add 1 1/4 cup cream. Mix to a soft dough. If it is looking too dry/not coming together add cold water a tsp at a time and knead till it starts coming together.
  • Turn into a clean floured counter and knead for 1 min. Roll out to about 1/2 inch thick. Cut using a 3 in biscuit cutter or an upside down glass. There should be an even number of circles. Total about 24 circles.
  • Grease the baking pan and place half the rounds on the pan. Leaving about 1-2 inches space between each. Melt remaining butter and brush the tops of each round. Top with the remaining rounds. You will have about 12 shortcakes in total.
  • Bake 10-15 mins or till golden brown.
  • Meanwhile whip the remaining cream with vanilla till stiff peaks form. Set aside.
  • When the shortcakes come out of the oven. Allow to cool 5 mins. Split in half and place the bottom half on a plate. Spread with more melted butter, Top with a dollop of whipped cream and a spoon of the prepared strawberry mixture. Top with the second half of the shortcake, more cream and strawberries. Top with a sprinkle of finely chopped basil, if you like.
  • Serve immediately while the shortcake is till warm.
  • Shortcakes can be frozen after baking. Warm them up just before serving. Great for breakfast with coffee or chai!

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