Fresh strawberries, buttery homemade biscuits, maple-mascarpone whipped cream, and a hint of lemon—this Strawberry Shortcake is the dessert that tastes like summer, Sundays, and second helpings.
Okay, this is kinda embarrassing, but the very first time I made homemade Strawberry Shortcake—like, legit, from-scratch biscuits and all—I totally forgot I was supposed to be making an entire meal. It was one of those long summer days when you’re just vibing, you’ve got music playing in the kitchen (Fleetwood Mac, if you’re wondering), and strawberries from the farmer’s market that smell too good to ignore.
I meant to bake them after dinner, I swear. But then I started zesting the lemon and whipping cream and before I knew it, I was elbow-deep in flour, making biscuits I wasn’t totally sure would rise. Dinner? Um… it ended up being cheese and crackers because the shortcakes stole the show.
And honestly? Worth it.
This recipe’s become one of my go-tos for summer get-togethers, lazy Sundays, or just when I want to feel like the main character in a cottagecore rom-com. It’s messy, a little indulgent, and never, ever boring.
Why You’ll Love This Strawberry Shortcake Recipe?
Let’s be real—everyone’s had some version of strawberry shortcake at some point, right? Usually those store-bought sponge cups and canned whipped cream. And yeah… that’s technically a dessert.
But this one? It’s different. Here’s why I keep coming back to it (and why I think you might too):
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The biscuits are homemade, but don’t panic—they’re super forgiving. You don’t need to be Mary Berry to pull them off.
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That little hit of lemon zest in the dough? Magic. Brightens the whole thing up like sunlight in a bite.
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Mascarpone whipped cream. I mean… come on. It’s got this rich, almost cheesecake-y vibe that makes you wonder why we ever settled for Cool Whip.
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And the strawberries? We’re not just slicing them and hoping for the best. We’re macerating them. Sounds fancy, but it’s really just tossing them with sugar and lemon juice so they get all syrupy and glossy. Like little jewels.
It’s kinda rustic, kinda classy, and 100% comforting.
Ingredient Notes:
This isn’t a “go buy 14 things you’ll use once” kind of recipe. Most of what you need is probably already in your kitchen. And if not? You’ve got options. I always have opinions. Sometimes conflicting ones.
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Flour + baking powder + sugar + salt: You know the drill. All the basic biscuit stuff.
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Lemon zest: I skipped this once and immediately regretted it. So, yeah, not optional for me anymore.
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Cold butter: I grate mine like cheese. It’s weirdly satisfying. Cold is key—if it’s warm, the biscuits go flat. (I learned that the hard way.)
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Buttermilk: If you don’t have any, just mix milk with a bit of lemon juice or vinegar. I do it all the time. Still good.
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Strawberries: Use fresh. Like, really fresh if you can swing it. If they don’t smell amazing, wait a day or drown them in extra sugar (I won’t tell).
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Mascarpone cheese: I know, it sounds bougie. But it makes the whipped cream taste like a dream. If you’re in a pinch, regular cream cheese works too.
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Maple syrup, vanilla, heavy cream: Sweet, simple, and makes the whole thing feel like a warm hug.
How To Make Strawberry Shortcake?
Here’s how I do it—flour on my shirt, one eye on the timer, and probably a dog underfoot hoping something drops.
Step 1: Start with the biscuits.
Whisk together the dry stuff—flour, baking powder, sugar, salt, lemon zest. Then toss in that cold grated butter and mix it up until it looks like sandy crumbs.
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Slowly add buttermilk until a rough dough forms. Don’t overmix! You’re making biscuits, not bread.
Step 2: Fold the dough (yes, like a letter).
Roll the dough out gently. Fold it into thirds like you’re mailing a love letter. Roll it again and repeat once more. This makes layers. Trust me, it’s worth the extra step. Then let it chill for 30 minutes in the fridge while you do literally anything else.
Step 3: Cut and bake.
Cut into six or eight pieces. Put ‘em close together on a tray (they help each other rise, like biscuit besties). Brush the tops with buttermilk or an egg wash, sprinkle with raw sugar, and bake at 425°F until golden and smelling like joy.
Step 4: Macerate the strawberries.
Slice those strawberries up and toss them with sugar and lemon juice. Let them hang out for at least 15–20 minutes. They’ll release juices and get all soft and shiny. That’s what you want.
Step 5: Whip the cream.
In a bowl, mix heavy cream, mascarpone, vanilla, maple syrup, and a pinch of salt. Beat until it forms soft peaks. Taste it. Try to stop eating it with a spoon. (You won’t.)
Step 6: Assemble and devour.
Split the biscuits. Layer on the strawberries and whipped cream. Add the top. Maybe more cream. Maybe more strawberries. Eat it messily. Wipe the cream off your nose with pride.
Storage Options:
If you’re prepping ahead, keep the biscuits, cream, and strawberries separate. Assembled shortcakes get soggy fast.
Biscuits stay happy in an airtight container at room temp for a day or two. You can even freeze them (wrap individually and reheat in the oven). The whipped cream and strawberries go in the fridge, covered, for a couple of days—though they never last that long in my place.
Variations and Substitutions:
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Use peaches, raspberries, or blueberries instead of strawberries. Or a combo. Go wild.
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No mascarpone? Cream cheese works. Or go old-school with just whipped cream and a little powdered sugar.
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Add herbs. Basil or mint in the strawberries gives it that “I cook with intention” energy—even if you don’t.
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Make minis. Use a smaller cutter and make bite-sized versions for parties or honestly just because they’re cute.
What to Serve with Strawberry Shortcake?
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Coffee or espresso if you’re going for “brunch goddess.”
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Lemonade or sweet iced tea if it’s a front porch kind of day.
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Sparkling wine or prosecco if there’s a celebration (or you’re just making Tuesday feel fancy).
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Silence. Because sometimes dessert deserves your full attention.
Frequently Asked Questions:
Can I use frozen strawberries?
You can, but they’ll be a little softer and juicier (a.k.a. messier). Still tasty, just more “trifle” than “shortcake.”
Is it weird to eat this for breakfast?
No. Never. Absolutely not. Especially if you have leftover biscuits and coffee. Go live your best breakfast-dessert life.
Can I make the cream in advance?
Totally. Just give it a quick whisk if it softens in the fridge.
So there you have it—my take on Strawberry Shortcake, complete with biscuit layers, a little lemon love, and mascarpone whipped cream that’ll make you swoon. It’s not perfect, and that’s kind of the point. It’s dessert that feels like summer, even in the middle of a random Tuesday.
If you make it, I’d love to hear about it. Or if you tweak it. Or accidentally eat three in one sitting. No judgment here—I’ve absolutely done the same.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Strawberry Shortcake
Ingredients
For the Biscuits:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 3 tablespoons granulated sugar
- 1 lemon zested
- ½ teaspoon salt
- 4 tablespoons cold unsalted butter grated
- ¾ cup buttermilk
- 1 egg yolk beaten with 2 teaspoons water (for egg wash)
- Raw demerara sugar, for topping
For the Macerated Strawberries:
- 1½ pints fresh strawberries sliced
- ⅓ cup granulated sugar
- 1 lemon juiced
For the Mascarpone Whipped Cream:
- 1 cup mascarpone cheese
- 1½ cups heavy whipping cream
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
Prepare the Oven and Baking Sheet:
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside.
Make the Biscuit Dough:
- In a large mixing bowl, whisk together the flour, baking powder, granulated sugar, lemon zest, and salt. Incorporate the grated cold butter into the dry ingredients using a pastry cutter or your fingertips until the texture resembles coarse crumbs.
Add the Buttermilk:
- Gradually pour in the buttermilk and mix gently with a wooden spoon until a shaggy dough forms. Avoid over-mixing to ensure tender biscuits.
Fold and Rest the Dough:
- Transfer the dough to a floured surface. Roll it into a rectangle, fold it into thirds (like a letter), then repeat the rolling and folding once more. Wrap the dough in plastic wrap and allow it to rest in the refrigerator for 30 minutes.
Cut and Bake the Biscuits:
- After resting, roll the dough to about ¾ inch thickness and cut into 6 to 8 portions. Arrange them close together on the prepared baking sheet. Brush the tops with the egg wash and sprinkle with raw sugar. Bake for 12 to 15 minutes or until golden brown. Cool on a wire rack.
Macerate the Strawberries:
- In a mixing bowl, combine the sliced strawberries, sugar, and lemon juice. Gently stir to coat. Allow the mixture to sit at room temperature for at least 20 minutes to release juices.
Prepare the Whipped Cream:
- In a stand mixer fitted with a whisk attachment (or using a hand mixer), combine mascarpone cheese, heavy cream, maple syrup, vanilla extract, and salt. Beat until soft peaks form. Chill until ready to use.
Assemble the Shortcakes:
- Slice the cooled biscuits in half horizontally. Spoon a generous layer of whipped cream onto the bottom half, followed by a portion of macerated strawberries. Place the top half of the biscuit over the filling. Optionally, top with additional cream and strawberries before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
