Strawberry Shortcake

Homemade strawberry shortcake is the perfect summer dessert! My recipe is easy and delicious, featuring flaky lemon biscuits, fresh berries, and cream.

strawberry shortcake recipe

This strawberry shortcake recipe is the ultimate summer dessert! Fresh strawberries and airy whipped cream fill flaky, tender homemade biscuits.

At this time of year, strawberries are at their best. They’re insanely juicy and bursting with sweet and tangy flavor. I love this recipe because it shows how little you have to do to make them a delicious dessert. There’s no need to cook them or even sweeten them. Just sandwich them between biscuits with a dollop of whipped cream for a simple, rustic, and luxurious treat.

If you’ve never made strawberry shortcake from scratch before, I hope you’ll try it this summer. The lemon cornmeal biscuits in this recipe are easy to make, and they’re SO much better than a store-bought substitute. They’re not too sweet, so they really let the strawberries shine. If you ask me, that’s what good strawberry shortcake is all about. Enjoy!

Biscuit recipe ingredients

Let’s Talk Strawberries

Fresh summer strawberries are best for strawberry shortcake. They’re so flavorful that you can slice them up and add them straight to the shortcake filling—no extra sugar required!

Given that the strawberries are the focus of this recipe, I recommend making it during strawberry season. However, if you’re craving it at another time of year, you can substitute a different seasonal fruit (I love other berries like blueberries and raspberries!). Another option is to make my strawberry compote with frozen strawberries. Use it in the filling instead of fresh berries.

Cutting out biscuit dough

What You’ll Need to Make Strawberry Shortcake Biscuits

In addition to strawberries, you’ll need these ingredients to make the shortcake biscuits:

  • All-purpose flourSpoon and level it to avoid packing too much into your measuring cup.
  • Cornmeal – I love to make this recipe with medium-grind cornmeal. It adds a nice texture to the dough, but it’s not too coarse or crunchy. My go-to brands are Arrowhead Mills and Bob’s Red Mill.
  • Granulated sugar – For sweetness. I also sprinkle the biscuits with coarse sugar to create a crisp top.
  • Baking powder – It helps the biscuits puff up as they bake.
  • Cold coconut oil – It makes the dough rich and flaky. Unsalted butter works here too.
  • Lemon juice and zest – They’re not traditional in strawberry shortcake, but I love the pop of bright flavor they add to the biscuits.
  • Eggs – They make the biscuits light and cohesive.
  • Milk – Any kind goes! I’ve had success with almond milk, but regular milk or even buttermilk works too. Use what you have on hand.
  • And sea salt – To make all the flavors pop!

Find the complete recipe with measurements below.

Whipped Cream Options

Fill your strawberry shortcake with whipped cream to accent the juicy strawberries. I like to make homemade whipped cream with chilled heavy cream, a little sugar, and vanilla extract, but in a pinch, store-bought whipped cream works too.

How to make strawberry shortcake

How to Make Strawberry Shortcake

Once you gather your ingredients, this strawberry shortcake recipe is easy to make:

Making the biscuits

First, make the biscuit dough. Whisk together the dry ingredients in a medium bowl. Then, add the cold coconut oil and use your hands to work it into the dry ingredients until the mixture resembles coarse crumbs. Finally, add the lemon zest, lemon juice, milk, and eggs and mix until just combined.

  • Tip: Working with cold coconut oil can be tricky! I like to measure it while it’s soft. Then, I transfer it to a small bowl and refrigerate it until it hardens, usually 10 to 30 minutes. I use a paring knife to cut it into small pieces before working it into the dough. Feel free to sub cold butter if you prefer.

Next, shape the dough. Turn it out onto a lightly floured piece of parchment paper, pat it into a rectangle, and fold it into thirds. Pat or roll the folded dough to about 1 inch thick, and freeze it for 20 minutes.

Biscuits on a baking sheet

After the dough chills, cut out the biscuits. Use a 2-1/2 inch round biscuit cutter to punch them out, gathering the scraps and re-rolling the dough as necessary. You should end up with 8 1-inch-thick cakes.

Place them on a baking sheet lined with parchment paper. Brush them with a little milk and sprinkle them with coarse sugar.

Homemade shortcakes on a cooling rack

Then, bake the biscuits at 400°F for about 17 minutes, or until they’re lightly golden brown around the edges.

Remove from the oven and allow to cool slightly.

Best strawberry shortcake recipe

Assembling the shortcakes

When you’re ready to serve, slice the cakes in half horizontally. A serrated knife works best for this step!

Strawberry shortcake on a plate

Layer them with strawberries and whipped cream before digging in right away.

Biscuits with strawberries and cream

How to Store Strawberry Shortcake

For the best taste and texture, assemble strawberry shortcake just before serving. If you assemble it too far in advance, moisture from the berries and cream will soak into the biscuits and make them soggy.

So, if you have leftover shortcake components, I recommend storing them separately. The cakes will keep in an airtight container at room temperature for up to 2 days. They also freeze well for up to 3 months.

If you want to get ahead, you can fully bake the biscuits in advance and freeze them. Let them thaw at room temperature for a few hours before serving.

Another option is to make the biscuit dough ahead of time. Cut out the biscuits and then freeze them unbaked. When you’re ready to serve, bake them from frozen, adding an extra minute or two to the bake time if necessary.

strawberry shortcake

More Favorite Summer Desserts

If you love this strawberry shortcake recipe, try one of these delicious summer desserts next:

Get This Recipe In Your Inbox
Share your email, and we'll send it straight to your inbox. Plus, enjoy daily doses of recipe inspiration as a bonus!

Strawberry Shortcake

rate this recipe:
5 from 14 votes
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Serves 8
This easy strawberry shortcake recipe is the perfect summer dessert. Tender, lemony cornmeal biscuits surround layers of strawberries and cream. To make this recipe dairy-free, use almond milk in the dough and replace the traditional whipped cream with coconut cream.



Strawberries and Cream


  • In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.
  • Using your hands, work the coconut oil in until the mixture resembles coarse sand. Add the lemon zest, lemon juice, eggs, and milk and mix until just combined. The dough will be more moist and pliable than traditional biscuit dough.
  • Turn the dough out onto a lightly floured piece of parchment paper and pat into a ½-inch-thick rectangle. Fold the dough into thirds and pat or roll again until 1-inch thick. Freeze for 20 minutes.
  • Preheat the oven to 400°F and line a baking sheet with parchment paper.
  • Remove the dough from the freezer and use a 2½-inch round biscuit cutter to cut out 3 to 4 biscuits. Re-roll the scraps as necessary to cut out 8 1-inch-thick biscuits. Place the biscuits on the baking sheet.
  • Brush the tops of the biscuits with a little milk and sprinkle with coarse sugar.
  • Bake for 16 to 18 minutes, or until golden brown around the edges.
  • Allow the biscuits to cool slightly, then use a serrated knife to slice them in half horizontally. Assemble the strawberry shortcakes by filling the biscuits with the strawberries and cream.

Biscuit recipe adapted from King Arthur Flour.


5 from 14 votes (9 ratings without comment)

Leave a comment:

Your email address will not be published. Required fields are marked *

Rate this recipe (after making it)

  1. Corrine Lawrence

    I was wondering if I could substitute egg substitute or flax seed for the eggs in this recipe. Thank you! Love all of your recipes and books.

    • Phoebe Moore (L&L Recipe Developer)

      Hi Corrine, 2 tablespoons flaxseed plus 5 tablespoons water should be a good substitute for the eggs here. I would also increase the baking powder to 1 tablespoon to help the biscuits rise.

  2. Diane

    I’m also wondering if you can sub butter for the coconut oil. If not, should you use refined oil so as not to add a coconut flavor to the biscuit (i don’t like the taste of coconut). Thanks!

    • Jeanine Donofrio

      Hi Diane, I think butter would work, but I haven’t tried. Yes, use refined coconut oil for a less coconutty taste.

  3. Jenna

    Can you make the dough ahead of time and bake later? If so how should they be stored until ready to bake. Thanks!

    • Jeanine Donofrio

      Hi Jenna, we haven’t tried making the dough ahead, but they freeze really well if you wanted to bake and reheat them when you’re ready to eat.

      Otherwise, I would try storing the cut-out uncooked biscuit dough in the fridge overnight and then you might have to bake them a minute or two longer.

  4. Christina Gibson

    Just made these for the second time. Just came out of the oven and they look fantastic. This is one of those recipes that I will never forget and has been added to my permanent recipe file. I also made this batch gluten free with some flour I order from the midwest. My adult daughter loves these with lemon curd, strawberries and whipped cream. This time I will add a little drizzle of chocolate sauce. Thanks so much.

  5. Laura

    5 stars
    I like the form you explain the recipes are so delicious, and also the ingredients are so easy to find, most of the time when I look recipes on Internet they don´t explain step to step or they don’t show the complete ingredients, but you show the photo so we can get more the information and understnad the things you say.I like all you recipe because their healthy instead of the normal recipe that is unhealthy.
    Also I like the variety of recipes you put sweet and salty foods.

  6. Aku

    Hi! This looks delicious and I can’t wait to make them for our housewarming party. I just had a few questions. Can I substitute butter for coconut oil and if so, how much butter. Also can i substitute oat milk for the almond milk, if so what amount? Can i make the dough ahead and freeze for another day?

  7. Jen M

    This looks delicious! Could I make the biscuits ahead of time? How would you suggest storing them?

    • Jeanine Donofrio

      yep! Store them, covered, at room temp for a couple of days. After that, I freeze them.

  8. Olivia

    5 stars
    OMG, this was so good! It was super easy to make. Lemon cornmeal biscuit was the best biscuit for strawberry shortcake! We went to the farmers market earlier today and got a ton of summer berries. I loaded the shortcake with tons of berries (and whipped cream of course) and it was delicious! Your recipes are always incredible! Definity one of my go-to recipes now!

    • Jeanine Donofrio

      Hi Olivia, I’m so glad you loved the biscuits as much as we do!

      • I tried making them with strawberries and blueberries. I will try to attempt a new rating for them. Six stars!

  9. Mr.Baker Guy

    5 stars
    Wow loved this one

    • Jeanine Donofrio

      so happy to hear!

  10. Triz Tan Barreno

    Thank you for sharing this! It looks very delicious and I will recommend this to my friends.

  11. Adriana

    5 stars
    Made a few alterations for dairy-free, but the lemon cornmeal biscuits were superb 🙂 Thanks for a great summer strawberry recipe!

    • Jeanine Donofrio

      I’m so glad you loved them!

  12. Katya

    5 stars
    This recipe is soo so delicious! Love the lemony biscuits!!

    • Jeanine Donofrio

      Hi Katya, I’m so glad you loved them!!

  13. Sabrina from

    much better than those vaguely spong-ey store bought cakes, thank you!

  14. Liz

    I’m vegan; is there an acceptable substitute for the eggs?

    • amber ripp

      In recipes I typically substitute 1 egg with 3 tablespoons of warm water and 1 tablespoon of flax meal ( let it sit for ~15 mins to thicken). Let us know if you try it and it works for this!

    • Jeanine Donofrio

      Hi Liz, I haven’t tried these with a flax egg or another substitute – I’ll report back when I give it a try!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.