I really didn\u2019t do much shaping. Just divided and patted it into a round shape. Transfer to the prepared baking sheets, spaced about 2 inches apart.<\/p>\n<\/div>\n
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Step 6: <\/strong>Chill the biscuits on the baking sheet in the refrigerator for 20 minutes. Sprinkle the dough with turbinado sugar. I didn\u2019t brush them with heavy cream or anything. The dough is pretty sticky, so it just stuck!<\/p>\nStep 7: <\/strong>Once chilled, transfer the biscuits to the oven. Bake for 18-20 minutes until golden brown. Transfer the baked biscuits to a cooling rack to cool completely.<\/p>\nMake the strawberries and cream:<\/strong><\/p>\nStep 8: <\/strong>Meanwhile, rinse and drain the strawberries. Slice into bite-sized pieces. I usually cut a standard strawberry into 8 pieces.<\/p>\n<\/div>\n\n
Step 9: <\/strong>In a medium mixing bowl, stir the strawberries, granulated sugar, and lemon juice until well mixed. Let the mixture stand at room temperature for 30 minutes, stirring occasionally. Use immediately, or store the berries, covered, in the refrigerator for up to 8 hours or overnight. The berries will continue to break down as they sit.\u00a0<\/p>\nTaste your strawberries with the sugar and lemon. Some strawberries can be sweeter than others, and you want to ensure they are up to your liking.\u00a0<\/p>\n<\/div>\n
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Step 10: <\/strong>Just before serving, make the whipped cream. In a large mixing bowl, beat the powdered sugar and 1 cup of heavy cream with an electric mixer on high speed until soft peaks form. Beat in 1 teaspoon vanilla. I usually finish by hand with a whisk just to ensure it doesn\u2019t over-whip.<\/p>\nAssemble:\u00a0<\/strong><\/p>\nStep 11: <\/strong>Use a serrated knife to gently cut the shortcakes in half.\u00a0<\/p>\nStep 12: <\/strong>Top each bottom half with a generous spoonful or two of the strawberry mixture. Top with a generous dollop of whipped cream, and more berries if desired.\u00a0<\/p>\n\n
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Step 13: <\/strong>Top with the top half of the shortcake. Serve immediately.<\/p>\n\n
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Frequently Asked Questions\u00a0<\/strong><\/h2>\n\n
How do I store my strawberry shortcake?<\/strong> <\/p>\nStore baked shortcakes in an airtight container at room temperature, in the refrigerator, or in the freezer. Homemade whipped cream can be made up to three days in advance and stored in an airtight container in the refrigerator. If making the strawberries ahead, only do so the night before and store them in the refrigerator.\u00a0<\/p>\n<\/p><\/div>\n
How long should I macerate my strawberries?<\/strong> <\/p>\nThe strawberries should sit with the juice and sugar for at least 30 minutes up to 12 hours before serving. The strawberries will start to break down the longer they sit in the lemon and sugar.\u00a0<\/p>\n<\/p><\/div>\n
Do I need to chill my shortcake dough before baking?<\/strong> <\/p>\nFor the best shortcake, chill it for at least 20 minutes after shaping. You can do these the night before and leave them overnight. The shortcake dough will start to turn brown in the fridge if it\u2019s kept for over a week, so be sure to bake it before then.\u00a0<\/p>\n<\/p><\/div>\n
Can I freeze my shortcake?<\/strong> <\/p>\nYes, you can freeze the shortcakes! Whether it\u2019s the baked biscuits or the unbaked batter. The dough should be frozen if you make it ahead more than a week before serving.\u00a0<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n
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If you enjoyed this recipe, please leave a star rating<\/strong> and let me know how it goes in the comments<\/strong> below! I love hearing from you and your comments make my day! <\/p>\n\n
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Make the shortcake:<\/h4>\n\n\nHeat the oven to 425\u00b0F (conventional, no fan) and line two rimmed baking pans with parchment paper.<\/p>\n<\/li>\n
\nIn a large bowl, whisk the flour, lemon zest, three tablespoons of granulated sugar, baking powder, and salt until well combined.<\/p>\n<\/li>\n
\nUse a pastry blender, two knives, or your fingers to cut the cold butter into the dry ingredients until the butter is the size of small peas. I used a stand mixer fitted with the paddle attachment because my carpal tunnel is real.<\/p>\n<\/li>\n
\nStir 1 1\/2 cups heavy cream and 1 1\/2 teaspoons vanilla into the flour mixture just until a dough forms.<\/p>\n<\/li>\n
\nDivide the dough into 8 equal pieces. Gently shape each piece of dough into a biscuit-shaped round about 3\/4-inch thick. You can cut them with a biscuit cutter if you would like crisp edges. I like the rustic look.<\/p>\n<\/li>\n
\nChill the biscuits on the baking sheet in the refrigerator for 20 minutes. Sprinkle the dough with turbinado sugar. I didn\u2019t brush them with heavy cream or anything. The dough is pretty sticky, so it just stuck!<\/p>\n<\/li>\n
\nOnce chilled, transfer the biscuits to the oven. Bake for 18-20 minutes until golden brown. Transfer the baked biscuits to a cooling rack to cool completely.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n
![\"One](\"https:\/\/www.girlversusdough.com\/wp-content\/uploads\/2025\/05\/best-strawberry-shortcake-bitten.jpg\")
<\/figure>\n<\/div>\n![\"icon\"](\"https:\/\/www.girlversusdough.com\/wp-content\/themes\/girlversusdough-2025\/assets\/images\/supporting-graphic.png\")
<\/p>\n![\"Bright](\"https:\/\/www.girlversusdough.com\/wp-content\/uploads\/2025\/05\/best-strawberry-shortcake-fresh-berries-e1747109709817.jpg\")
<\/figure>\n<\/div>\n![\"All](\"https:\/\/www.girlversusdough.com\/wp-content\/uploads\/2025\/05\/best-strawberry-shortcake-process-ingredients-countertop.jpg\")
<\/figure>\n![\"Softened](\"https:\/\/www.girlversusdough.com\/wp-content\/uploads\/2025\/05\/best-strawberry-shortcake-process-broken-down-berries.jpg\")
<\/figure>\n<\/div>\n![\"Shortcake](\"https:\/\/www.girlversusdough.com\/wp-content\/uploads\/2025\/05\/best-strawberry-shortcake-process-shortcakes-strawberries.jpg\")
<\/figure>\n<\/div>\n<\/div>\n<\/div>\n![\"Fluffy](\"https:\/\/www.girlversusdough.com\/wp-content\/uploads\/2025\/05\/best-strawberry-shortcake-process-shortcakes-cream.jpg\")
<\/figure>\n<\/div>\n![\"Three](\"https:\/\/www.girlversusdough.com\/wp-content\/uploads\/2025\/05\/best-strawberry-shortcake-three-prepared.jpg\")
<\/figure>\n<\/div>\n<\/div>\n<\/div>\n![\"Buttery](\"https:\/\/www.girlversusdough.com\/wp-content\/uploads\/2025\/05\/best-strawberry-shortcake-buttery-biscuits.jpg\")
<\/figure>\n