Table of Contents
  1. What is a shortcake?
  2. What are macerated strawberries?
  3. Watch how to make this strawberry shortcake
  4. Strawberry Shortcake with Buttermilk Biscuits Recipe

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The best part of summer is the fresh produce. I love how each month brings a new berry into rotation. And even though berries of all types are available throughout the year, eating a fresh berry that is ripened on the plant is simply unbeatable.

Growing up, during strawberry season, I remember Mom always used to keep a bowl of sliced berries in the refrigerator and a shortcake on the stove. How idyllic does that sound? But it’s true! Mom always knew that you have to enjoy the most of the berries while they’re fresh! I’ve tried to carry that philosophy into my own life and this strawberry shortcake recipe is one way to achieve that!

Two hands holding a white plate with yellow biscuit and strawberries topped with whipped cream with rest of components sitting around on countertop

What is a shortcake?

In America, a shortcake is a cake with a crumbly light texture. The “short” comes from an English word for something that was “crisp,” usually from the use of fat such as lard.

During strawberry season, shortcakes are made from biscuits that are just a bit sweet, but function as a perfect base layer for ripe strawberries. Like all biscuits, these start with butter worked into the flour to create a light and crumbly texture. To help create layers, the dough is pressed into a rectangle, then cut and folded onto itself to create layers, similar to what’s done with a puff pastry.

Sliced biscuit with both halves sitting close to each on baking dish with other unsliced biscuits around
Top down view of top of browned biscuit with bits of sugar on white piece of parchment

What are macerated strawberries?

Maceration is a technique used to soften and slightly break down fresh berries, traditionally using sugar or salt. Once fresh berries are sprinkled with some sugar, the juices in the berries release and create a quasi-sauce.

Instead of adding sugar and masking the fresh flavor, I always add a splash of Limoncello (lemon liqueur). The Limoncello acts as a maceration agent and draws some of the juices out. It also adds a nice sweet brightness to the berries.

Top down view of macerated strawberries sitting glass bowl with spoon

Try out these shortcake recipes too!

Watch how to make this strawberry shortcake

Top down view of white plate with biscuit, strawberries, and whipped cream with striped green napkin underneath

Strawberry Shortcake with Buttermilk Biscuits

4.12 from 9 votes
No dessert could be simpler than a strawberry shortcake, especially since it's made from three components: strawberries, biscuits, and whipped cream! And these biscuits could not be easier to bake!
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 7 servings


  • 2 cups flour
  • ¼ cup white sugar
  • 3 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 8 tbsp butter
  • cup buttermilk
  • 1 large egg
  • ½ tsp vanilla extract
  • 2 tbsp turbinado sugar
  • 2 cups strawberries
  • 2 tbsp Limoncello


For the biscuits

  • Preheat the oven to 450°F.
  • In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix to combine. Cut the butter into ½-inch cubes and add to the flour. Using hands or a pastry cutter, work the butter into the flour until the mixture resembles wet sand with pieces of butter no bigger than the size of a pea.
  • In a measuring cup, combine the buttermilk, egg, and vanilla. Whisk to combine. Add to the flour and butter mixture. Using a fork, mix together the dough. When the mixture begins to hold together and is very shaggy, pour onto a well-floured surface. Knead together until a dough is formed.
  • Once formed, press the dough into a large rectangle. Fold the rectangle in thirds as you would for a letter. Press into a 12×8-inch rectangle.
  • Cut into 8 biscuits and place on a parchment-lined baking sheet. Brush the tops with cream and sprinkle with sugar.
  • Bake in preheated oven until golden, 12-15 minutes. Remove from oven and cool for 15 minutes.

For the strawberries

  • In a medium bowl, hull and slice the strawberries. Add the Limoncello and stir to coat berries. This can be made up to two hours in advance and stored in the refrigerator.

To serve

  • Slice biscuit in half. Add desired amount of berries. Top with whipped cream.


Serving: 1servingCalories: 348kcalCarbohydrates: 46.5gProtein: 5.8gFat: 15.1gSaturated Fat: 8.9gPolyunsaturated Fat: 0.9gMonounsaturated Fat: 4.3gTrans Fat: 0gCholesterol: 64mgSodium: 387.6mgPotassium: 584.5mgFiber: 1.9gSugar: 16gVitamin A: 133.8IUVitamin C: 25.5mgCalcium: 233.4mgIron: 2.3mg
Course Dessert
Cuisine American
Difficulty Easy
Method Baking

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I’m Kaleb! I'm not a chef, professional baker, landscaper, or designer, but I like to play each on Knollgate Farm. Come join me on my journey and let's learn together!

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4.12 from 9 votes (6 ratings without comment)

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  1. 5 stars
    Thank you for all your wonderful
    Recipes, I love your videos, and your Precious fur baby, I hope he gets better soon!!

  2. Where did you get the wooden topped glass storage containers for your baking soda and baking powder?
    Thank you for being you and your positive energy!!!

    Glad Kip is home with you !!!!

  3. I’ve not had strawberries and biscuits in years and these look delicious I can’t wait to try them Thank you

  4. 5 stars
    I made this today. (Had yummy fresh strawberries from the berry farm). The biscuits turned out so good. They were a little more sloppy looking than yours, but delicious and had the cool layers. Thank you for the recipe! <3

  5. 5 stars
    Made these for the first time today. Delish! Crispy and crunchy on the outside and creamy soft inside. Would like to leave out the baking soda next time …wonder how the biscuits may rise? I can slightly taste the baking soda!