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The Best Ever Fresh Strawberry Shortcake

This best ever fresh strawberry shortcake combines buttery homemade shortcakes, juicy sweet strawberries, and fluffy whipped cream for an unforgettable dessert experience. A beloved classic that’s endlessly customizable and perfect for every summer occasion.
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Prep Time 25 minutes
Cook Time 20 minutes
Servings 8

Ingredients
  

For the strawberries:

  • 2 pounds of fresh strawberries rinsed thoroughly, stems removed, and cut into quarters
  • 1/4 cup granulated sugar
  • Juice from 1 medium lemon approximately 2 to 3 tablespoons; zest the lemon first and set the zest aside to use in the biscuit dough

For the biscuits:

  • 1 tablespoon finely grated lemon zest from the lemon used above
  • 1/4 cup plus 1 teaspoon granulated sugar separated
  • 2 cups all-purpose flour measured by spooning and leveling
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 8 tablespoons 1 stick of cold unsalted butter, cut into small chunks
  • 1 1/4 cups cold heavy cream
  • For the whipped cream:
  • 1 1/2 cups cold heavy cream
  • 2 tablespoons granulated sugar

Instructions
 

Step 1:

  • In a large mixing bowl, combine 2 pounds of quartered strawberries with 1/4 cup of granulated sugar and 2 to 3 tablespoons of freshly squeezed lemon juice. Gently toss until the strawberries are evenly coated. Set the bowl aside and allow the strawberries to macerate while you prepare the biscuits.

Step 2:

  • Preheat your oven to 400°F and line a baking sheet with parchment paper. In a large bowl, add 1 tablespoon of lemon zest and 1/4 cup of granulated sugar. Rub the zest into the sugar using your fingertips until the mixture becomes fragrant and well combined.

Step 3:

  • To the bowl with the lemon-sugar mixture, add 2 cups of all-purpose flour, 1 tablespoon of baking powder, and 1 teaspoon of kosher salt. Stir everything together using a fork until evenly mixed.

Step 4:

  • Add 8 tablespoons (1 stick) of cold unsalted butter, cut into small pieces. Using your fingertips, gently rub the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized bits of butter throughout.

Step 5:

  • Slowly pour in 1 1/4 cups of cold heavy cream. Use a fork to stir the mixture together just until it forms a sticky dough. Be careful not to overmix.

Step 6:

  • Using a large spoon or ice cream scoop, shape the dough into 8 tall, rounded mounds. Arrange them on the prepared baking sheet, spacing them about 2 inches apart. The height of the mounds will make the biscuits easier to slice later. Sprinkle the tops with the remaining 1 teaspoon of sugar.

Step 7:

  • Bake the biscuits in the preheated oven for 15 to 20 minutes, or until the bottoms are a deep golden brown and the tops are lightly browned. Remove from the oven and allow to cool slightly.

Step 8:

  • In the bowl of a stand mixer fitted with the whisk attachment, combine 1 1/2 cups of cold heavy cream and 2 tablespoons of granulated sugar. Beat on medium-high speed just until stiff peaks form, about 90 seconds. Take care not to overwhip. If you don’t have a stand mixer, you can use a large bowl and an electric hand mixer instead.

Step 9:

  • Carefully slice each biscuit in half horizontally. Spoon some of the macerated strawberries over the bottom halves, then top with a generous dollop of whipped cream. Place the top halves of the biscuits over the cream and serve immediately.