There’s nothing quite like homemade strawberry shortcake! This old-fashioned version features flaky, buttery biscuits, fresh macerated strawberries, and a lightly sweetened whipped cream for a dessert that’s simple yet absolutely irresistible.

This recipe has been passed down through generations, bringing families together for warm-weather gatherings, summer picnics, and special occasions. Unlike modern versions that use sponge cake, this traditional recipe keeps it authentic with tender, biscuit-like shortcakes that perfectly soak up all the juicy strawberry goodness!

🛒 What You’ll Need

For the Biscuits:

• 2 cups all-purpose flour
• 2 tbsp granulated sugar
• 1 tbsp baking powder
• ½ tsp salt
• ½ cup cold unsalted butter, cubed
• ¾ cup heavy cream (plus extra for brushing on top)
• 1 tsp vanilla extract

For the Strawberries:

• 1 lb fresh strawberries, hulled and sliced
• ¼ cup granulated sugar
• 1 tsp lemon juice

For the Whipped Cream:

• 1 cup heavy whipping cream
• 2 tbsp powdered sugar
• ½ tsp vanilla extract

👩‍🍳 Pro Tips for the Best Shortcake

1. Use very cold butter – This keeps the biscuits flaky and tender.
2. Don’t overmix the dough – Mix just until the dough comes together for light, airy biscuits.
3. Let the strawberries sit – Macerating the berries with sugar for at least 30 minutes helps release their juices for the perfect topping.
4. Chill the whipped cream bowl – A cold bowl helps the cream whip faster and hold its shape.
5. Brush biscuits with cream – This gives them a beautiful golden-brown color while baking.

🔄 Substitutions & Variations

• Dairy-Free? Use vegan butter & coconut cream for the whipped topping.
• Gluten-Free? Swap in a 1:1 gluten-free flour blend for the biscuits.
• Extra Flavor? Add orange zest to the whipped cream for a citrusy twist.
• Chocolate Lovers? Drizzle melted chocolate over the shortcakes before serving!

⏳ Make-Ahead & Storage Tips

• Make Ahead:
  • The biscuits can be baked up to 2 days in advance and stored in an airtight container.
  • The strawberries can be macerated and stored in the fridge for up to 24 hours.
  • Whipped cream is best fresh but can be stored in the fridge for up to 1 day.
• Freezing:
  • Baked biscuits can be frozen for up to 2 months. Thaw and warm them before serving.

🔥 How to Make Old-Fashioned Strawberry Shortcake

1️⃣ Macerate the Strawberries

1. In a bowl, toss sliced strawberries with sugar and lemon juice.
2. Let sit for 30 minutes, stirring occasionally.

2️⃣ Make the Biscuit Dough

1. Preheat oven to 400°F (200°C).
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Cut in cold butter cubes with a pastry cutter or fork until the mixture resembles coarse crumbs.
4. Stir in heavy cream and vanilla extract until just combined.

3️⃣ Shape & Bake the Biscuits

1. Turn dough onto a lightly floured surface and pat into a ¾-inch thick rectangle.
2. Use a biscuit cutter (or a glass) to cut out round biscuits.
3. Place on a parchment-lined baking sheet and brush tops with heavy cream.
4. Bake for 12-15 minutes, or until golden brown. Let cool.

4️⃣ Make the Whipped Cream

1. In a chilled bowl, beat heavy cream, powdered sugar, and vanilla extract with an electric mixer until soft peaks form.

5️⃣ Assemble the Shortcakes

1. Slice biscuits in half.
2. Spoon strawberries and their juices over the bottom halves.
3. Add a generous dollop of whipped cream.
4. Place the top biscuit on and garnish with extra strawberries.

🥡 Leftovers & Storage Tips

• Biscuits: Store in an airtight container at room temperature for 2 days or freeze.
• Strawberries & Whipped Cream: Keep in the fridge for 1-2 days.
• To Reheat Biscuits: Warm in a 300°F oven for 5 minutes.

🍓 Time to Enjoy This Classic Dessert!

There’s something so special and nostalgic about a homemade strawberry shortcake. The flaky, buttery biscuits, the juicy sweet berries, and the light-as-air whipped cream make every bite pure heaven.

Tried this recipe? Let me know in the comments! Happy baking! 🍰✨