Nothing announces the arrival of strawberry season quite like a homemade strawberry shortcake.
Forget the grocery-store versions piled high with artificial whipped topping. This Old-Fashioned Strawberry Shortcake is the real thing: buttery, tender biscuits split open while still warm, juicy strawberries macerated with sugar, and clouds of lightly sweetened whipped cream.
The recipe comes from Baking in the American South by Anne Byrn, our June Cookbook Club Pick of the Month at The Foyer. If you've ever wanted to bake your way through the rich traditions of Southern kitchens—from biscuits and pies to layer cakes and cobblers—this cookbook belongs on your shelf.
What makes this version special is its simplicity. The shortcakes are closer to Southern biscuits than cake, creating the perfect balance for sweet, peak-season strawberries. It's nostalgic, unfussy, and exactly the kind of dessert you'll want to make all summer long.
Why You'll Love This Strawberry Shortcake
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Uses fresh, seasonal strawberries
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Tender, buttery homemade shortcakes
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Lightly sweetened whipped cream
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Perfect for summer gatherings and backyard dinners
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A classic Southern dessert with deep regional roots
The Story Behind the Recipe
In Baking in the American South, Anne Byrn explains that strawberry shortcake became a beloved seasonal tradition throughout much of the South and Eastern United States. The dessert was originally created to showcase local strawberry harvests, and for many families, it marked one of the sweetest moments of spring.
This version embraces that tradition with flaky, biscuit-style shortcakes that let the berries shine.
Old-Fashioned Strawberry Shortcake Recipe
Serves: 8–12
Prep Time: 25–30 minutes
Bake Time: 15–20 minutes
Ingredients
For the Strawberries
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6 cups (about 2¼ pounds/1 kilogram) ripe fresh local strawberries
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⅔ cup (135 grams) granulated sugar, divided
For the Shortcakes
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3 cups (360 grams) all-purpose flour, plus more for dusting
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2 teaspoons baking powder
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1 teaspoon salt
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12 tablespoons (1½ sticks/170 grams) unsalted butter, soft but cool to the touch
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1 cup heavy cream
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1 large egg
For Serving
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2 tablespoons butter (optional)
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3 cups whipped cream
Instructions
Step 1: Prepare the Strawberries
About one hour before serving, hull the strawberries and halve all but 8 berries, reserving those for garnish.
Toss the berry halves with ⅓ cup sugar and set aside at room temperature.
Step 2: Heat the Oven
Preheat the oven to 425°F with a rack positioned in the center.
Step 3: Make the Dough
In a large bowl, whisk together the flour, remaining ⅓ cup sugar, baking powder, and salt.
Cut the butter into tablespoon-sized pieces and distribute over the flour mixture. Using a pastry blender or two knives, cut the butter into the flour until the mixture resembles small peas and is uniform in size.
In a separate bowl, whisk together the cream and egg.
Pour the wet ingredients into the flour mixture and stir gently with a wooden spoon or spatula until just combined. Avoid overmixing.
Step 4: Shape the Shortcakes
Turn the dough onto a lightly floured surface.
With floured hands, pat it into a generous 1-inch-thick round. Using a 2- to 3-inch biscuit cutter, cut the dough into 8–12 rounds.
Alternatively, cut the dough into wedges for a more rustic presentation.
Step 5: Bake
Place the shortcakes ½ inch apart on a 12-by-17-inch rimmed baking sheet.
Bake for 15–20 minutes, until golden brown around the edges.
Step 6: Finish the Shortcakes
Allow the shortcakes to cool for a few minutes.
Split each shortcake open with a fork and spread with the optional butter while still warm.
Step 7: Assemble
Place the bottom half of a shortcake into a serving bowl.
Spoon sweetened strawberries and their juices over the biscuit. Add the top half of the shortcake, then more berries and juices.
Finish with a generous spoonful of whipped cream.
Repeat with the remaining shortcakes and drizzle any leftover berry juices over the top before serving.
Garnish with the reserved strawberries.
Tips for an Even More Delicious Strawberry Shortcake
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Add grated orange zest to the dough.
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Stir a splash of vanilla into the whipped cream.
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Mash one-quarter of the berries and slice the rest for an even juicier filling.
Our June Cookbook Club Pick: Baking in the American South
If this strawberry shortcake recipe leaves you craving more Southern baking classics, you'll find plenty to love in Baking in the American South. Anne Byrn's award-winning cookbook explores centuries of Southern baking traditions, sharing stories and recipes that range from biscuits and cornbread to layer cakes, pies, and cobblers.
It's a celebration of regional baking at its very best—and that's exactly why it's our June Cookbook Club Pick of the Month.
Ready to bake your way through the South? Start with this strawberry shortcake, then keep going. Your dessert table will thank you.