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The Best Strawberry Shortcakes

These shortcakes are sweet and buttery, light and flakey, and bursting with berries in every single bite. A true springtime treat that everyone will love.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Dessert
Servings 6


  • Mixer w/ whisk attachment


For the Srawberries:

  • 1.25 lbs strawberries, sliced (3 3/4 cups sliced)
  • 1/3 cup granulated sugar
  • Zest of 1 lemon

For the shortcakes:

  • 2 cups all-purpose flour, plus more for dusting
  • 4 tsps baking powder
  • 3 tbsps granulated sugar
  • 1/8 tsp salt
  • 1/2 cup cold salted butter, cut into small cubes
  • 2/3 cup half-and-half, plus more if needed
  • 2 tbsps heavy cream
  • 1 tbsp sanding sugar

For the whipped cream:

  • 1 1/4 cups heavy cream
  • 1 1/2 tsps vanilla
  • 2/3 cup crème fraîche
  • 3 tbsps honey 


  • Toss together the strawberries, sugar, and lemon zest in a bowl and let sit for 10-15 minutes to release some of the juices. Chill until ready to use. 
  • Preheat the oven to 425 degrees F.
  • In a food processor, pulse the flour, baking powder, sugar, and salt until incorporated, about 5 pulses. Add the butter and pulse until butter is in pea-size pieces. Transfer the mixture to a large bowl and stir in the half-and-half until just incorporated. (Do not over mix) If dough seems a little dry you can add more half-and-half a tiny bit at a time. The dough should be slightly sticky.
  • Transfer to a floured work surface and, using floured hands, gently knead twice, then form into a 6 x 1-inch square, adding more flour if necessary. Using a knife or pastry cutter, cut dough into six pieces. Brush tops with heavy cream and sprinkle with the sanding sugar. 
  • Bake until the tops are lightly golden and bottoms are slightly deeper golden, 12 to 13 minutes. The shortcake should spring back when touched.
  • Meanwhile, make the whipped cream. In a stand mixer fitted with a whisk attachment, beat the cream and vanilla on medium-high speed until soft peaks form. Add the crème fraîche and honey and beat until incorporated. Chill until ready to use.
  • To assemble, slice the shortcake horizontally and spoon strawberries, plus some of the juices onto the open shortcake. Top with ¾ cup of the whipped cream, then close with the other shortcake half.


*Recipe adapted from www.halfbakedharvest.com
The original recipe is from The Sprinkles Baking Book by Candace Nelson.