Old Fashioned Strawberry Shortcake Recipe

There’s nothing quite like an Old Fashioned Strawberry Shortcake—a dessert that captures the simple beauty of fresh strawberries, fluffy biscuits, and airy whipped cream.

Unlike modern versions made with sponge cake, the traditional shortcake uses tender, buttery biscuits that perfectly balance the sweetness of the berries and cream. Let’s dive into this detailed recipe to recreate a nostalgic dessert that tastes just like Grandma used to make.

1. Old Fashioned Strawberry Shortcake Recipe

Ingredients

For the Strawberries + Whipped Cream:

• 6–7 cups quartered strawberries
• 1/4 cup + 2 tablespoons (75g) granulated sugar, divided
• 1 teaspoon pure vanilla extract
• 1 cup (240ml) heavy cream

For the Biscuits:

• 2 and 3/4 cups (345g) all-purpose flour, plus extra for hands and work surface
• 1/4 cup (50g) granulated sugar
• 4 teaspoons aluminum-free baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon fine sea salt
• 3/4 cup (12 tbsp; 170g) unsalted butter, cold and cubed
• 1 cup (240ml) cold buttermilk
• 2 tablespoons (30ml) heavy cream or buttermilk (for brushing tops)
• Coarse sugar, for sprinkling

Instructions

Step 1: Prepare the Strawberries

Rinse and hull the strawberries, then slice them into quarters.

In a large mixing bowl, combine the strawberries with 1/4 cup (50g) of granulated sugar.

Toss gently to coat and let them sit at room temperature for about 30–45 minutes. This process, called maceration, draws out the natural juices of the berries, creating a sweet strawberry syrup.

Once ready, stir in 1 teaspoon vanilla extract and set aside while preparing the biscuits.

Step 2: Make the Biscuit Dough

Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the dry ingredients until the mixture resembles coarse crumbs.

• The key is to keep the butter cold — these small chunks of butter will create flaky layers in the biscuits.

Pour in the cold buttermilk, stirring gently with a wooden spoon or spatula until the dough comes together. Do not overmix — the dough should be slightly sticky but manageable.

Step 3: Shape and Cut the Biscuits

Turn the dough out onto a lightly floured surface.

Gently pat it into a 1-inch thick rectangle. Fold the dough over itself once or twice to create layers, then pat it out again.

Using a round biscuit cutter (about 2.5–3 inches wide), cut out the biscuits.

Re-roll scraps carefully to cut additional biscuits — try not to overwork the dough.

Arrange biscuits on the prepared baking sheet about 2 inches apart.

Step 4: Bake the Biscuits

Brush the tops with 2 tablespoons heavy cream or buttermilk and sprinkle generously with coarse sugar.

Bake for 15–18 minutes, or until the tops are golden brown and crisp. Remove from the oven and let them cool slightly on a wire rack.

Step 5: Make the Whipped Cream

In a chilled mixing bowl, pour 1 cup (240ml) heavy cream and add the remaining 2 tablespoons (25g) sugar.

Using a hand mixer or stand mixer fitted with the whisk attachment, whip the cream on medium-high speed until soft peaks form — about 2–3 minutes.

Be careful not to overbeat, as it can turn grainy or butter-like.

Step 6: Assemble the Strawberry Shortcakes

Split the warm biscuits in half horizontally using a sharp knife.

Spoon a generous amount of macerated strawberries over the bottom half of each biscuit, allowing some syrup to soak in.

Next, add a dollop of fresh whipped cream on top of the berries. Then place the top half of the biscuit over the cream and finish with another spoonful of strawberries and a final swirl of whipped cream.

Serve immediately and enjoy this rustic, old-fashioned dessert.

2. Tips for Perfect Old Fashioned Strawberry Shortcake

Keep ingredients cold: The secret to tender, flaky biscuits is cold butter and buttermilk. Warm ingredients can make the dough dense.

Don’t overmix the dough: Mix just until the flour disappears — overworking it develops gluten, resulting in tough biscuits.

Use fresh, ripe strawberries: The sweeter the berries, the better your shortcake will taste.

Add a hint of lemon: A teaspoon of lemon zest can brighten the flavor of the strawberries beautifully.

Bake until golden: Watch the biscuits closely — a golden crust ensures a perfect balance between crispy outside and fluffy inside.

Serve immediately: Strawberry shortcake is best enjoyed fresh, as the biscuits may soften when stored with berries.

3. Frequently Asked Questions

Q1: Can I make the biscuits ahead of time?

Yes. You can bake the biscuits a day in advance and store them in an airtight container. Warm them slightly before serving for that fresh-baked texture.

Q2: What can I use instead of buttermilk?

If you don’t have buttermilk, make a quick substitute: mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk, and let it sit for 5 minutes before using.

Q3: Can I use frozen strawberries?

Yes, but fresh is preferred. If using frozen strawberries, thaw and drain excess liquid before macerating with sugar.

Q4: How long can whipped cream last?

Homemade whipped cream holds its shape for about 24 hours in the refrigerator. For longer storage, stabilize it with a teaspoon of cornstarch or powdered sugar.

Q5: What if I don’t have a biscuit cutter?

You can use the rim of a glass or shape the dough into squares with a knife — rustic looks are perfectly fine for this old-fashioned dessert.

Q6: Can I add other fruits?

Absolutely! Blueberries, raspberries, or peaches pair beautifully with strawberries for a more colorful twist.

4. Nutrition Information

This Old Fashioned Strawberry Shortcake is the ultimate summer dessert — rich, buttery biscuits topped with fresh strawberries and clouds of whipped cream. Every bite is light, refreshing, and nostalgic. Whether served for Sunday dinner, a summer picnic, or a family celebration, it’s a recipe that never goes out of style.