Strawberry Shortcake Recipe
Luscious strawberry shortcake with flakey biscuits, jammy strawberry sauce and yogurt whip cream. The perfect American dessert.
How to Make the Best Strawberry Shortcake
This classic strawberry shortcake is the quintessential American dessert, perfect for summer gatherings, backyard barbecues, or whenever fresh strawberries are at their peak. The homemade biscuits are tender and flaky, with a subtle hint of lemon that complements the sweet, jammy strawberry sauce beautifully.
What sets this recipe apart is the yogurt whipped cream—it’s lighter than traditional whipped cream but just as creamy and delicious. The tang from the greek yogurt balances the sweetness of the strawberries and adds a lovely depth of flavor. The combination of warm, buttery biscuits with cool whipped cream and juicy strawberries is simply irresistible.
Whether you’re celebrating a special occasion or just treating yourself to a midweek dessert, this strawberry shortcake delivers on all fronts. The biscuits can be made ahead of time and rewarmed, making this an easy dessert to assemble when company arrives.
Strawberry Shortcake
Luscious strawberry shortcake with flakey biscuits, jammy strawberry sauce and yogurt whip cream. The perfect American dessert.
Ingredients
Shortcake Biscuits
Strawberry Sauce
Yogurt Whipped Cream
Instructions
Shortcake Biscuits
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, sugar, salt, and lemon zest.
- Add the cold butter chunks to the flour mixture and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- In a small bowl, whisk together the greek yogurt and heavy cream. Add the lemon thyme if using.
- Pour the wet ingredients into the flour mixture and stir until just combined. Do not overmix.
- Turn the dough out onto a lightly floured surface and pat into a rectangle about 1 inch thick. Fold the dough in thirds like a letter, then pat out again. Repeat this process once more.
- Cut into 6 rounds using a biscuit cutter or glass. Place on the prepared baking sheet.
- Brush tops with egg wash if using, sprinkle with sugar and sliced almonds if desired.
- Bake for 20-25 minutes until golden brown. Let cool slightly before serving.
Strawberry Sauce
- In a medium saucepan, combine half of the strawberries with the sugar, lemon juice, and cornstarch.
- Cook over medium heat, stirring frequently, until the strawberries break down and the mixture thickens, about 5-7 minutes.
- Remove from heat and stir in the remaining fresh strawberries. Set aside to cool slightly.
Yogurt Whipped Cream
- In a large bowl, combine the heavy cream, greek yogurt, vanilla, and sugar.
- Using a hand mixer or stand mixer, whip until soft peaks form.
- Be careful not to overwhip—stop when the cream holds its shape but is still smooth and silky.
Assembly
- Slice each biscuit in half horizontally.
- Place the bottom half on a plate and spoon a generous amount of strawberry sauce over it.
- Add a dollop of yogurt whipped cream, then place the top half of the biscuit on top.
- Finish with more strawberry sauce and whipped cream. Serve immediately.
Notes
- For the flakiest biscuits, make sure your butter is very cold. You can even freeze it for 15 minutes before using.
- The strawberry sauce can be made ahead and stored in the refrigerator for up to 3 days.
- For a lighter option, you can use all greek yogurt in the whipped cream instead of mixing with heavy cream.
