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Close up side view of single strawberry shortcake on white plate.
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5 from 1 vote

Classic Strawberry Shortcake Recipe

This classic strawberry shortcake recipe features fluffy cornmeal biscuits, juicy macerated strawberries, and homemade whipped cream. A Southern-style take on the ultimate summer dessert.
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Dessert
Cuisine: American
Keyword: classic strawberry shortcake, cornmeal strawberry shortcake, how to make strawberry shortcake, strawberry shortcake recipe, traditional strawberry shortcake recipe
Servings: 6
Calories: 767kcal
Author: LaKita Anderson

Equipment

  • 1 Large baking sheet
  • 1 electric mixer (hand mixer or stand mixer)
  • 2 large mixing bowls
  • 1 medium bowl

Ingredients

  • Strawberry Filling:
  • 1 ½ pounds fresh strawberries, halved
  • ½ cup granulated sugar
  • Shortcakes:
  • 1 ½ cups all-purpose flour
  • ½ cup granulated sugar
  • ½ cup self-rising cornmeal (yellow or white)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt or baking salt
  • 8 tablespoons cold butter, cubed
  • ½ cup cold buttermilk
  • Whipped Cream:
  • 2 cups cold heavy cream
  • ¼ cup powdered sugar

Instructions

  • Begin the recipe by preparing the 1 ½ pounds strawberries. Clean the berries and cut each berry in half. Add the cut strawberries to a medium bowl along with the ½ cup granulated sugar. Toss to combine, place in the refrigerator, and allow them to chill for at least 15 minutes. 
    Mascerated strawberries in a white bowl with spoon.
  • Preheat the oven to 375 degrees F. Line a large baking sheet with parchment paper. In a large mixing bowl, whisk together the 1 ½ cups all-purpose flour, ½ cup granulated sugar, ½ cup self-rising cornmeal, 1 teaspoon baking powder, 1 teaspoon baking soda, and ½ teaspoon kosher salt until combined.
    Overhead view of dry ingredients in a glass mixing bowl.
  • Add the 8 tablespoons cubed cold butter and use a pastry cutter/pastry blender to cut the butter into the flour mixture until it resembles a coarse meal and the butter is about the size of a pea.
    Butter added to dry shortcake ingredients in glass bowl.
  • Add the ½ cup buttermilk and stir until you have a soft dough without any bits of flour left in the bowl. Use a large ice cream scoop to scoop six even-sized cakes.
    Shortcake dough in large glass mixing bowl.
  • Place them on the prepared baking sheet spacing them at least 2 inches apart as they will spread slightly while baking. You can use your hands to gently flatten the tops of each shortcake.
    Shortcakes on silplat lined sheet pan before baking.
  • Place into the oven to bake for 15 to 20 minutes, until the shortcake biscuits have lightly browned. Carefully remove them from the oven and allow them to cool on a wire rack. 
    Baked shortcakes on silplat lined sheet pan.
  • Make the homemade whipped cream using an electric mixer/stand mixer with a whisk attachment or a large bowl with a hand mixer.
  • Whip the 2 cups cold heavy cream on medium speed until it starts to thicken, add the ¼ cup powdered sugar, and continue mixing until soft peaks form. 
    Overhead view of whipped cream in glass bowl with spoon.
  • Assemble the dessert by cutting the shortcakes in half. Place the bottom half onto a plate and spoon the strawberry mixture on top.
  • Add some of the whipped cream and top with the other half of the shortcake. Spoon more strawberries on top, followed by whipped cream. Serve immediately and enjoy!
    Close up side view of shortcake on white plate with another in the background.

Nutrition

Calories: 767kcal | Carbohydrates: 85g | Protein: 8g | Fat: 46g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 542mg | Potassium: 441mg | Fiber: 5g | Sugar: 47g | Vitamin A: 1679IU | Vitamin C: 67mg | Calcium: 134mg | Iron: 3mg
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