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Strawberry shortcakes on white plates.

Strawberry shortcake recipe

  • Author: Christina
  • Prep Time: 20 minutes
  • Cook Time: 10-15 minutes
  • Total Time: 30-35 minutes
  • Category: Sweets
  • Method: Baking


Adapted from the Culinary Institute of America pastry course syllabus.



Shortcake Dough

1¾ cup bread flour*

1¾ cup pastry flour*

1 tsp salt

2 Tbs baking powder

3 Tbs sugar, granulated

2 oz butter, cut into small pieces

1 egg, large

7 fluid ounces buttermilk (see directions)

Strawberry Filling

1 quart strawberries, stemmed and halved

2 Tbs Grand Marnier or Cointreau (or liqueur of choice)

1 Tbs sugar, granulated

Fresh Whipped Cream

1 cup heavy whipping cream

2 Tbs granulated sugar


Macerate the strawberries

Fancy word for marinate. Combine strawberries with liquor and sugar, and let sit at room temperature for at least an hour. Refrigerate after serving. 

Mix + bake the biscuits

Combine first five ingredients, whisking to mix well. Crack egg into a measuring cup, then add buttermilk to make one cup total. In a stand mixer with a paddle attachment, mix butter with dry ingredients until combined well. Add eggs and buttermilk, beat on low for one minute. Up the speed to medium, and beat for three more minutes.

On a floured surface, pat dough gently to an inch thick, and cut rounds of desired size and stagger on parchment-lined baking sheet. Bake at 400° F until they feel light when lifted, and are cooked through (tear one open to test if you're not sure).

Fresh Whipped Cream

With a hand mixer or whisk attachment on a stand mixer, whip together heavy cream and sugar until you get stiff peaks.

Stiff peaks:

Strawberry shortcake recipe by Edible Times




3½ cups of all-purpose, cake or pastry flour can be used in place of the bread and pastry flours. However, the texture of the biscuits will vary, but should be equally delicious!

Keywords: strawberry shortcake recipe