Strawberry Shortcake Recipe (2024)

Recipe from "Jane Grigson's Fruit Book"

Adapted by Nancy Harmon Jenkins

Updated Nov. 13, 2023

Strawberry Shortcake Recipe (1)

Total Time
About 45 minutes
Read community notes

There's a kind of magic in a summer recipe that you can make wherever you are, provided that wherever you are has, say, flour, butter, an oven and whatever fruit is most glorious is at that very moment. This strawberry shortcake is so simple that you can make it within the hour, and so satisfying that it may become your go-to for summer, the recipe you keep in your back pocket. Strawberries are the classic choice, but this would also be heavenly in high summer with very ripe peaches or any other juicy, macerated fruit. —Nancy Harmon Jenkins


  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone

    As a subscriber, you have

    10 gift recipes to give each month. Anyone can view them - even nonsubscribers.

    Learn more.


  • Print Options

    Include recipe photo



Yield:4 generous servings

  • 2pints ripe, well-rinsed strawberries
  • ½cup sugar, or more to taste
  • 4cups flour
  • 3tablespoons sugar
  • ¼teaspoon salt
  • 5teaspoons baking powder
  • cups butter
  • 3cups whipping cream
  • ¼teaspoon vanilla extract

Ingredient Substitution Guide

Nutritional analysis per serving (4 servings)

1681 calories; 115 grams fat; 71 grams saturated fat; 0 grams trans fat; 33 grams monounsaturated fat; 5 grams polyunsaturated fat; 150 grams carbohydrates; 7 grams dietary fiber; 49 grams sugars; 19 grams protein; 673 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Strawberry Shortcake Recipe (2)


Make the recipe with us

  1. Step


    Pick over and hull strawberries. Cut in half or slice, depending on size. Gently crush about a quarter of the berries with a fork to release their juices. Mix with remaining berries and the ½ cup of sugar, adding more sugar if necessary. Set aside, covered, for about half an hour to develop flavor.

  2. Step


    Preheat oven to 450 degrees.

  3. Step


    Into a large mixing bowl, sift together flour, 3 tablespoons sugar, salt and baking powder. Add ¾ cup of softened butter, and rub into dry ingredients as for pastry. Add 1¼ cups cream, and mix to a soft dough. Knead the dough for one minute on a lightly floured pastry board, then roll it out to about ½-inch thickness. Using a 3-inch biscuit cutter, cut an even number of rounds - 2 rounds per serving.

  4. Step


    Use a little of the butter to grease a baking sheet. Place half the rounds on it. Melt remaining butter and brush a little on the rounds; place remaining rounds on top. Bake for 10 to 15 minutes, or until golden brown.

    Strawberry Shortcake Recipe (3)
  5. Step


    Remove from the oven, and pull shortcakes apart. Brush the insides with some of the remaining melted butter.

    Strawberry Shortcake Recipe (4)
  6. Step


    Beat remaining cream until it thickens. Add vanilla. Beat again just until thick.

    Strawberry Shortcake Recipe (5)
  7. Step


    Place a bottom half of a shortcake on each plate. Top with a generous spoonful of cream and berries. Cover with a top half, add a few more berries, and top with whipped cream. Serve immediately.

    Strawberry Shortcake Recipe (6)


  • Extra shortcakes may be frozen, but they should be warmed before using. They are also good toasted for breakfast or tea.



out of 5


user ratings

Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes


At 450, the bottoms started burning well before the insides of the biscuits were cooked. We lowered to baking temperature to 375, and things turned out well. So I'd suggest adjusting the baking temperature in this recipe.

nancy harmon jenkins

Such fun to see a recipe I published more than 30 years ago spring back to life again--the beauty of the NYT recipe collection. I see the point some made, that the recipe makes far more than 4 servings but back home in Maine at this time of year when our native berries are at their luscious peak, strawberry shortcake is often served on its own as a substantial supper, what we call in Italy a piatto unico, nothing else. In that case, it's just about right for 4 people, with healthy seconds.


This is a great shortcake recipe. I questioned it while I was making it, but it works! I used the food processor to cut in the butter because it was too cold, then switched to fingers to finish blending it in. When I added the cream, I thought it was never going to come together, but that minute's worth of kneading did the trick. I have other recipes for biscuits, but this is what I'll be using from now on. Crisp, short and delicious.


Super recipe!! I used the food processor from start to finish,did not knead the dough,rolled it out and proceeded with the instructions. Found that when the dough was resting between batches,made about a dozen,doubled biscuits,it rose better than the first batch. So maybe next time I will let the dough sit for a few minutes before using the 3 inch biscuit cutter. Delicious!

Elaine Gould

FYI In the NY Times Cookbook by Craig Claiborne, copyright 1961, it calls for adding a bit of sour cream to the whipped cream. It is a fantastic addition. The sour cream puts a bit of weight to the cream making it richer. Also, I suggest putting some of the whipped cream inside the "sandwich" and more on the top.


penultimate means second to last

Robert Owen

I don't mean to sound like the language police, but "penultimate" means 'next-to-last', implying that some other recipe is yet better. To mean 'the best ever' use "ultimate".


I always use brown sugar to macerate strawberries. Deepens the berry flavor and the resulting juice is more intense. Reduce measure by half.


This is the penultimate strawberry shortcake recipe. Just sweet enough without overpowering the natural sweetness of the berries. I have died and gone to heaven....


Rather than rolling out the dough after kneading and using a biscuit cutter, I rolled the dough into a log, and then cut the dough in 1" slices. I baked them for 15 min without the butter on top. They were delicious! And way more than 4 servings, more like 12 with everyone getting a single slice of shortbread (which was very rich so more than enough!)


IMHO best shortcake recipe ever! I only had white whole wheat flour and half and half (not cream) but seemed to work perfectly! I had the advantage of reading the previous comments, so I made the dough into a ball and patted it into an 8 inch round disk and cut it into 6 thick wedges. Cooked at 450 for 10 minutes and split the wedges in half to serve-crisp on the outside, tender (but fully cooked) on the inside-thank you!!


I use 1 1/2 cups self-rising and 2 1/2 cups AP and place the shortcakes close together on baking sheet. This creates a shortcake that rises high enough to split in the middle instead of using 2 shortcakes. Better for soaking up strawberry juice. Yummy.


There's a lot of discussion about oven temperatures. Please recognize that the test kitchen has an oven that is exactly calibrated and many home ovens are not. If you set it at 450, it might be 500; conversely, if you set it at 450, it might be 350. One hundred degree swings in home ovens are common. PLEASE invest in a good oven thermometer so you can take the guess work and burned bottoms out of your baking!


Don't be put off by the rolling and cutting if you're used to dropping shortcake batter onto a baking sheet. These are INCREDIBLE. Even better when soaking up a bit of sweet strawberry juice.

Lisa Toronto

Misread recipe & rubbed all of cold butter in dough. Used 2" rounds chilled 30 min. didn't butter tops. biscuits were perfect. Recipe serves FAR more than 4. Served 8 w/ 1/2 dough left. ¾ cup butter to grease pan & brush tops can't be right. ¾ cup of whipt cream served 8 generously with lots left over. Usedt 2 pints relatively small local berries, quartered, & had about 1 ½ cups left. Net,net great recipe all the butter is used in dough. Serves far more than 4.


The best strawberry shortcake I’ve ever made - got rave reviews - I doubled the recipe and made smaller biscuits for a crowd - split each biscuit/per serving / there was plenty - just made more whipped cream and strawberries - a little less than 2” diameter (used a small drinking glass for a cookie cutter). Cooked at recipe temp. for 15 minutes - worked well for my oven..Used brown sugar with the berries. Truly spectacular.


Needs more sugar. Little disappointed

It's You

The strawberries were native to Times Square I used 12 and then disposed of all of the others.


Wary of the 450 degree suggestion, I baked the dough in a circle cut into wedges at 400. It took about 25 minutes and turned out perfectly brown and cooked through. Even though I made 6 wedges, I ended up splitting the wedges because they seemed waaay too big for a single serving. Frankly, one could halve the recipe if serving 4. They were delicious.


These biscuits turned out to be a real crowd pleaser.. I followed the recipe except added enough to make six servings. We were at a high elevation so I needed to bake them about twice as long as the recipe called for but they rose up and had a bunch of flaky layers. I would totally bake these again. My friends all wanted the recipe. These are 800 times better than Bisquick.


Needlessly fussy. You could use Bisquick. It is ridiculously expensive so make your own Bisquick. Google the recipe I read a tip on another website. Bake in a loaf pan and slice a serving piece. I have glass loaf pans, so reduce the heat to 380 degrees. It’s a “quick bread,” so if you use a food processor, as I did, be careful not to over process.


This came out perfectly. It was one of the few times when a dessert recipe I’ve made looks like the recipe picture at the end. My wife and 10 year old son both said it was the best strawberry shortcake they had ever had. I subbed an 1/8 tsp of almond extract for the vanilla and added a small handful of chiffonaded mint to the berries.

Summer Sweetness on a Plate

Delicious! And so easy! The shortcake was so tender and paired perfectly with the sweet strawberries. I didn’t double up the shortcakes like described but it worked and helped stretch the dessert among a large group. Highly recommend!


What it lacks in pizzazz it makes up for in simplicity. Take care not to overknead biscuits when working with leftovers in subsequent batches


I read through the helpful comments and made these side by side with Kenji's 5 ingredient shortcakes. I also found this recipe to produce shortcakes that were beautiful but very metallic? bitter? from too much baking powder- and I had even reduced the BP by 20%. I also found them to be a bit bland and suggest more salt and more sugar. The 5 ingredient shortcakes were paler but the preferred flavor/texture of our group.


Followed directions exactly and they were delicious ! Agree that this recipe makes enough for double .

Yawn Y. Times

Per other commenters, 450 is far, far too hot. These burn by 10 minutes - suggest 375-400.

servings too big

I like the consistency but instead of 4 could easily make 12 much smaller servings. Use the 2 in circle instead of 3 inch circle. Or just use 1 biscuit per serving. I cut back on the sugar as well. More strawberries would be better

make ahead?

Can you make the shortcake or shortcake dough ahead of time?


The recipe doesn’t specify salted or unsalted butter. I used unsalted butter & the biscuits were very bland/under seasoned. I would add more salt or use salted butter if I made this again. I agree that the oven temperature and time were weird. At 450 (and my oven is temped), the bottoms burned long before the insides cooked all the way. This also made WAY more than 4 servings.

Private notes are only visible to you.

Strawberry Shortcake Recipe (2024)


What is strawberry shortcake made of? ›

Macerate fresh strawberries in sugar and spoon over tender biscuits, then top with whipped cream for the ultimate spring dessert. Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

What is the original strawberry shortcake? ›

The character first appeared on a Laurel Valentine's Day Greeting card in 1972–1973. At the time, the character was simply called Girl with a Daisy or Strawberry Girl and was depicted holding a daisy while wearing an orange bonnet with a strawberry print on it.

Does strawberry shortcake have a lot of sugar? ›

Traditional strawberry shortcake is lightly sweetened but not tooth-achingly sugary. Most of the sweetness comes from the juicy berries and the freshly whipped cream, with just a hint in the shortcakes.

Can you freeze strawberry shortcake with whipped cream? ›

You can freeze elements of the strawberry shortcake. Both the biscuits and lemon curd freeze well, but I don't recommend freezing the strawberries (they will become too soft) or the whipped cream. To freeze Shortcakes: Cool.

What makes shortcake shortcake? ›

Unlike cake batter, shortcake batter is significantly thicker and reminiscent of biscuit dough. But shortcakes don't share the same buttery flakiness of biscuits or the dry crumbliness of a scone. That's because shortcake recipes call for eggs and use more sugar. That's what makes them unique!

Is strawberry shortcake pink or red? ›

Strawberry Shortcake is a bright and energetic little girl with red hair and freckles with a big, adorable smile. Strawberry is kind, resourceful, and always ready to help a friend in need. With her pet cat named Custard normally by her side.

Who is Strawberry Shortcake's boyfriend? ›

Huckleberry Pie | Strawberry Shortcake Berry Bitty Wiki | Fandom.

Is Strawberry Shortcake 80s or 90s? ›

The World of Strawberry Shortcake
Original release
ReleaseMarch 28, 1980
14 more rows

How old is Strawberry Shortcake 1980? ›

In the 1980's, Strawberry was six years old. Her current age is implied to be teenage/young adult aged e.g. in the 2003 version, Strawberry is able to drive a car and in the 2009 version, she owns a shop called the Berry Café.

How long should you macerate strawberries? ›

How Long To Macerate Strawberries. Let the berries stand for at least 30 minutes or up to two hours at room temperature. The longer they sit, the juicer and softer they will become.

Do strawberries spike sugar? ›

People with diabetes often aim to eat foods with a low glycemic load, including low glycemic fruits. Strawberries fall into this category because the fruit doesn't quickly raise glucose levels. You can eat them without worrying about a blood sugar spike. Knowing the glycemic index of different types of food is helpful.

How do you keep strawberry shortcake from getting soggy? ›

The solution against cake getting soggy from fruit is to simply seal the cake layers against moisture. The traditional way is to glaze with apricot jam - you brush a very thin layer of melted apricot jam on the cake layer, and put the fruit on it after it has cooled.

What is the difference between strawberry cream cake and strawberry shortcake? ›

And even so, Strawberry Shortcake is widely known to contain a sweet yellow sponge cake(the shortcake part of Strawberry Shortcake), Strawberries and Cream notably does not. Even looking at US Amazon results show you that Strawberry Shortcake is used SOLELY with that yellow spongecake.

How long is strawberry shortcake good for? ›

Strawberry shortcake is best enjoyed the day it's made. However, if you have leftovers, store the components separately. Biscuits can be kept at room temperature for up to two days, and the macerated strawberries and whipped cream should be refrigerated and used within one day.

Is strawberry shortcake made of angel food cake? ›

Strawberry Shortcake. Strawberry Shortcake is a great summer dessert using bright fresh berries. Light & sweet angel food cake is toasted and layered with whipped cream, which is a delicious twist on the typical strawberry shortcake recipe.

Is shortcake a cake or biscuit? ›

Shortcake is a crumbly and crisp cake that uses butter to give it a crispy texture when you bite into it. The distribution of the butter amongst the flour is what gives shortcake its unique taste and name. Some prefer to call them "sweet cream" biscuits.

Is strawberry shortcake a hybrid? ›

Strawberry Shortcake is an indica-dominant hybrid created by cross-breeding The White and White Wookie strains. Strawberry Shortcake emerged out of Colorado, but the detailed history of the strain is unknown.

What is the difference between strawberry shortcake and cake? ›

What's the difference between strawberry shortcake and regular cake? Shortcakes like our Best Strawberry Shortcake have a crumbly, denser texture than more classic fluffy and spongy cakes.

Top Articles
Latest Posts
Article information

Author: Chrissy Homenick

Last Updated:

Views: 6022

Rating: 4.3 / 5 (54 voted)

Reviews: 85% of readers found this page helpful

Author information

Name: Chrissy Homenick

Birthday: 2001-10-22

Address: 611 Kuhn Oval, Feltonbury, NY 02783-3818

Phone: +96619177651654

Job: Mining Representative

Hobby: amateur radio, Sculling, Knife making, Gardening, Watching movies, Gunsmithing, Video gaming

Introduction: My name is Chrissy Homenick, I am a tender, funny, determined, tender, glorious, fancy, enthusiastic person who loves writing and wants to share my knowledge and understanding with you.