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Classic Strawberry Shortcake Cake Made from Scratch

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A classic strawberry shortcake with buttery homemade biscuits, macerated fresh strawberries, and whipped vanilla cream — the perfect summer dessert.

Ingredients

Scale

For the strawberries:

  • 1½–2 lbs fresh strawberries, hulled and sliced

  • 1/3–½ cup granulated sugar

  • 1 tsp lemon juice (optional)

For the biscuits:

  • 2 cups all-purpose flour

  • 1 tbsp baking powder

  • 1/4 tsp baking soda

  • 1/2 tsp salt

  • 2 tbsp sugar (optional)

  • 1/2 cup cold unsalted butter, cubed

  • 3/4 cup cold buttermilk

  • Heavy cream or milk (for brushing tops)

For the whipped cream:

  • 1 cup heavy whipping cream

  • 2 tbsp powdered sugar

  • 1 tsp vanilla extract

Instructions

  • Toss sliced strawberries with sugar and lemon juice. Let sit 30–60 minutes.

  • Preheat oven to 425°F. In a bowl, whisk dry biscuit ingredients. Cut in cold butter. Stir in buttermilk just until dough forms.

  • Pat dough to 1″ thick, fold once or twice, then cut into rounds.

  • Place on parchment-lined baking sheet, brush tops with cream, and bake 12–15 minutes until golden.

  • Whip cream with sugar and vanilla to soft peaks.

  • To assemble, split biscuits. Layer with strawberries and whipped cream. Serve immediately.

Notes

  • Make biscuits and berries ahead; assemble just before serving.

  • Substitute peaches or mixed berries in place of strawberries.

  • Use gluten-free flour and dairy-free cream for allergy-friendly version.

Find it online: https://foodemily.com/classic-strawberry-shortcake-cake-made-from-scratch/