Classic Strawberry Shortcake Recipe

Name: Classic Strawberry Shortcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 3 tablespoons sugar, plus extra for sprinkling; 1 tablespoon baking powder; 1/2 teaspoon plus a pinch fine salt; 4 tablespoons cold unsalted butter, cut into small pieces; 1 1/3 cups heavy cream, plus a bit extra for brushing; 1 large egg; 1/4 cup honey; One 16-ounce container strawberries, trimmed and chopped (about 3 cups); 1/3 cup fresh mint leaves, torn, plus extra for garnish

Servings: persons

1
Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
2
In a medium bowl, whisk together the flour, 2 tablespoons sugar, the baking powder and 1/2 teaspoon salt.
3
Add the butter and work into the flour, using your fingers or a pastry cutter, until the butter pieces are the size of small peas.
4
In a small bowl, whisk together 1/3 cup cream with the egg and 1/3 cup water.
5
Add to the dry mixture and stir with a wooden spoon until a stiff batter is formed.
6
Drop 6 mounds onto the prepared baking sheet, leaving about 2 inches between each biscuit.
7
Brush with a bit of cream and sprinkle with sugar.
8
Bake until golden brown, about 25 minutes.
9
Cool on the baking sheet.
10
While the biscuits bake and cool, combine the honey with 1/3 cup water and a pinch of salt in a small saucepot.
11
Gently simmer, stirring, over medium heat until the honey is dissolved and the mixture is slightly thickened, about 5 minutes.
12
Cool, and then toss in a bowl with the strawberries and torn mint.
13
Set aside for at least 30 minutes to allow the strawberries to release their juices.
14
To assemble, whip the remaining 1 cup cream with 1 tablespoon sugar to soft peaks.
15
Split each biscuit and place the bottom half on a plate.
16
Top evenly with the berries and accumulated juices and then the whipped cream.
17
Place the top of the biscuit on the shortcake and garnish with the fresh mint.

721

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups all-purpose flour, 3 tablespoons sugar, plus extra for sprinkling, 1 tablespoon baking powder, 1/2 teaspoon plus a pinch fine salt, and more.

Yes, Classic Strawberry Shortcake falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Classic Strawberry Shortcake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions