Free recipe American

Strawberry Shortcake

Name: Strawberry Shortcake
Prep time: 30 min
Cook time: 18 min
Total time: 48 min
Yield: 8 servings
Cuisine: American
Ingredients: 2 lb strawberries, hulled and sliced; 1/4 cup granulated sugar, for the berries; 2 cups all-purpose flour, plus more for the counter; 3 tbsp granulated sugar, for the biscuits; 1 tbsp baking powder; 1/2 tsp kosher salt; 1 tsp lemon zest, finely grated; 1/2 cup unsalted butter, cold, cut into cubes; 2 1/2 cups heavy cream, cold, divided; 1 large egg, cold; 1 tbsp coarse sugar, for sprinkling; 1/2 cup mascarpone cheese, cold; 3 tbsp powdered sugar; 1 tsp vanilla extract

Tender, flaky cream biscuits split and piled high with juicy sugared strawberries and mascarpone whipped cream.

By Marisol Vance, Founder & Head of Recipe Development Published May 2, 2025

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Prep: 30 min
Cook: 18 min
Total: 48 min
Servings: 8
Level: Easy

Strawberry shortcake is the simplest kind of summer celebration, and it is at its best when the biscuits are homemade. These are rich with butter and cream, lightly sweet and flecked with lemon zest, with a crisp sugar crust and a tender, flaky inside.

The strawberries sit with a little sugar until they release a bright, glossy syrup that soaks into the biscuits. For the whipped cream, we fold in a spoonful of mascarpone, which makes it silky, a little tangy and sturdy enough to hold its shape.

Assemble just before serving so everything stays light and fresh, and let everyone build their own if you like.

Flaky homemade cream biscuits
Silky mascarpone whipped cream
Bright summer berry dessert

Directions

Toss the strawberries with 1/4 cup granulated sugar in a bowl and let stand at room temperature for 30 to 60 minutes, stirring once or twice, until juicy.
Heat the oven to 425 degrees F and line a baking sheet with parchment paper.
Whisk the flour, 3 tbsp granulated sugar, baking powder, salt and lemon zest in a large bowl.
Cut in the cold butter with your fingertips until the largest pieces are the size of small peas.
Whisk 3/4 cup of the heavy cream with the egg, pour over the flour mixture and stir with a fork just until a shaggy dough forms.
Turn the dough out onto a floured counter, pat it into a rectangle, fold it in half and pat it out again to 1 inch thick. Cut 8 biscuits with a 2 1/2-inch round cutter, gathering scraps as needed.
Place the biscuits on the sheet, brush the tops with 1 tbsp of the remaining cream and sprinkle with coarse sugar.
Bake for 15 to 18 minutes, until tall and golden brown. Cool on the sheet for at least 10 minutes.
Whip the mascarpone, powdered sugar and vanilla with about 1/4 cup of the remaining cream until smooth, then add the rest of the cream and whip to soft, billowy peaks.
Split each biscuit in half. Spoon strawberries and their juice over the bottom halves, add a big dollop of whipped cream and replace the tops.
Finish with more berries and cream and serve right away.

Test-kitchen tips

Bake the biscuits up to 1 day ahead and store airtight at room temperature. Refresh them in a 350 degrees F oven for 5 minutes before assembling.
Press the cutter straight down without twisting. Twisting seals the edges and keeps the biscuits from rising tall.
Mix in sliced peaches or blueberries with the strawberries, or macerate the berries with a splash of balsamic vinegar for more depth.