This Buttermilk Strawberry Shortcake is the perfect blend of tender, buttery biscuits and juicy, sweet strawberries. Topped with a dollop of cream, it’s a dessert that captures the essence of summer in every bite.
Why You Will Love This Recipe
The combination of flaky biscuits, fresh strawberries, and cream is timeless. Using buttermilk in the biscuit dough adds a subtle tang that perfectly balances the sweetness of the berries. This recipe is simple yet impressive, and perfect for gatherings or casual treats.
Buttermilk Strawberry Shortcake
Few desserts feel as nostalgic and comforting as strawberry shortcake. This classic treat has been a favorite in American kitchens for generations, offering the perfect way to showcase ripe, seasonal berries.
This version starts with homemade biscuits that are tender and rich, thanks to the chilled butter and tangy buttermilk. Their golden, slightly crisp exterior gives way to a soft, flaky interior — the perfect base for the star of the show: strawberries.
The berries are sliced and tossed with sugar and a splash of lemon juice, creating a natural syrup as they macerate. This process intensifies their sweetness and adds a subtle brightness.
The final touch is a generous spoonful of lightly whipped cream or even sweetened mascarpone for extra indulgence.
One of the joys of strawberry shortcake is its adaptability. You can make the biscuits ahead of time, prep the berries in advance, and assemble just before serving.
It’s also a dessert that celebrates simplicity. No elaborate decorating required — the beauty comes from the rustic layering of fresh ingredients.
Strawberry shortcake is a staple of summer picnics, backyard BBQs, and holiday weekends in the U.S., often enjoyed on the Fourth of July or at state fairs.
Using buttermilk in the biscuits is a small change that makes a big difference. The tangy flavor contrasts the sweet berries beautifully and creates a more tender crumb.
This dessert is at its best when served shortly after assembling, ensuring the biscuits stay slightly crisp while absorbing just enough strawberry juice.
If you want to get creative, try adding herbs like basil or mint to the strawberry mixture for a fresh twist.
The simplicity of this dessert also makes it an ideal recipe for beginner bakers. With a few pantry staples and fresh fruit, you can create something truly special.
For those who love a make-ahead option, both the biscuits and the strawberries can be prepared separately, then stored until it’s time to serve.
In short, Buttermilk Strawberry Shortcake is the kind of dessert that feels like summer on a plate — bright, fresh, and full of flavor.
Servings
8 servings
Time
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Resting Time: 30 minutes (for berries)
- Total Time: 1 hour 10 minutes
Ingredients
For the Biscuits:
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons salt
- 1/3 cup white sugar
- 3/4 cup cold unsalted butter, cut into small cubes
- 1 cup buttermilk
- 2 tablespoons heavy cream (for brushing)
- 1/4 cup turbinado sugar (for sprinkling)
For the Strawberries:
- 8 cups sliced fresh strawberries
- 1/4 cup white sugar
- 1 tablespoon lemon juice
Optional Topping:
- Lightly whipped cream or sweetened mascarpone
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Cut in cold butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
- Add buttermilk and gently stir until just combined.
- Drop 1/3-cup scoops of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Brush tops with heavy cream and sprinkle generously with turbinado sugar.
- Bake 15-20 minutes, until golden brown.
- Meanwhile, in a large bowl, combine sliced strawberries, sugar, and lemon juice. Let sit for 30 minutes to release juices.
- Split biscuits in half and spoon strawberries with their juices over the bottom halves.
- Top with cream and place the other biscuit halves on top.
Tips
- Keep the butter as cold as possible for flakier biscuits.
- For added flavor, try adding a teaspoon of vanilla extract to the strawberries.
- Serve immediately after assembling to keep biscuits from becoming soggy.
Buttermilk Strawberry Shortcake
Ingredients
For the Biscuits:
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoons salt
- 1/3 cup white sugar
- 3/4 cup cold unsalted butter cut into small cubes
- 1 cup buttermilk
- 2 tablespoons heavy cream for brushing
- 1/4 cup turbinado sugar for sprinkling
For the Strawberries:
- 8 cups sliced fresh strawberries
- 1/4 cup white sugar
- 1 tablespoon lemon juice
Optional Topping:
- Lightly whipped cream or sweetened mascarpone
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Cut in cold butter using a pastry cutter or fingertips until the mixture resembles coarse crumbs.
- Add buttermilk and gently stir until just combined.
- Drop 1/3-cup scoops of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Brush tops with heavy cream and sprinkle generously with turbinado sugar.
- Bake 15-20 minutes, until golden brown.
- Meanwhile, in a large bowl, combine sliced strawberries, sugar, and lemon juice. Let sit for 30 minutes to release juices.
- Split biscuits in half and spoon strawberries with their juices over the bottom halves.
- Top with cream and place the other biscuit halves on top.
Notes
- Keep the butter as cold as possible for flakier biscuits.
- For added flavor, try adding a teaspoon of vanilla extract to the strawberries.
- Serve immediately after assembling to keep biscuits from becoming soggy.
