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How My Son Made an Easy Strawberry shortcake

This is guaranteed the easiest and most delicious strawberry shortcake recipe you’ll ever find! Fresh strawberries and cream, served with a buttery, soft biscuit with a crunchy topping!

Spring is just around the corner, and I’m here to celebrate! This is our first Spring in Ottawa, and we are ready. To say the least. While I don’t like slushy, melted snow, I’m ready to ditch the heavy jackets and boots.

This simple dessert is perfect all year round, but especially so in the Spring when fresh strawberries are in season.


These biscuits take 5 minutes to make and only 20 minutes to bake!

Perfect for novice bakers.

The addition of lemon brightens up the flavor even more.

You can make these lemon buttermilk biscuits ahead of time and freeze them for later too. Then bake the biscuits whenever you feel like treating yourself to a delicious strawberry shortcake.

The sugar on top adds a nice crunch to this dessert.

These lemon buttermilk shortcakes/biscuits are delicious on their own.

This recipe gives you 9 beautiful, tall, flaky, soft shortcakes, and there’s NO re-rolling required.

There are three parts to this strawberry shortcake recipe

The biscuit (shortcake). Instead of making regular buttermilk or cream biscuit, I add a generous amount of lemon zest to add more flavor to an otherwise bland biscuit.

Strawberry filling. Made with fresh strawberries, macerated with a little sugar and lemon juice. Lemon juice helps to enhance the sweetness of the strawberries.

Whipped cream. Creamy and soft whipped cream, slightly sweetened and flavored with vanilla.

Each of these components is really easy to make. But here I’m going to give you step-by-step instructions on how to make these lemon buttermilk biscuits, so you can perfect these on the first try! 

This is the filling for the strawberry shortcakes.

You’ll need fresh strawberries for this. Don’t be tempted to make this with frozen strawberries. Look for new, bright red, juicy strawberries. I like to make more than I’ll need because you can REALLY load up on the strawberries in the shortcakes.

Easy Homemade Strawberry Shortcakes that can be ready in 30 minutes! Lemon shortcakes, with juicy strawberries & creamy whipped cream – a simple and elegant dessert.



▢1 lb fresh strawberries hulled and cut into chunks

▢3 – 4 tbsp sugar to your taste

▢2 tbsp lemon juice

Whipped cream

▢1 ½ cups whipping cream 35% fat

▢⅓ cup sugar use ¼ cup if you like it less sweet

▢1 tbsp vanilla extract or vanilla bean paste

▢14.1 oz AP flour 3 ¼ cup, measured by spoon and level method

▢4 tsp baking powder

▢½ tsp baking soda

▢1 tsp salt

▢1.7 oz sugar ¼ cup

▢6 oz unsalted butter 12 tbsp, cut into ½-inch cubes

▢2 medium lemons (zest) or 1 large lemon

▢1.1 cups buttermilk 1 cup 2 tbsp

▢Extra milk or buttermilk to brush the tops

▢Extra raw sugar to sprinkle on top



First, zest the large lemon (or two medium lemons) and set aside. Set aside 2 tbsp of lemon juice as well.

Cut the strawberries into chunks and place them in a bowl. Sprinkle the sugar and lemon juice over the strawberries. Mix and cover the bowl.

Let it macerate in the fridge for 20 – 30 minutes.

Whipped cream (make this while the shortcakes are baking).

Place the chilled cream in a mixing bowl (preferably chilled). Add the sugar and vanilla.

Start whisking on medium speed. When the cream starts to thicken, increase the speed to medium-high and continue whisking until the cream gets too stiff peaks. DO NOT be tempted to whisk on high speed, as this will deflate the cream faster.

Once the cream is at stiff peaks, stop immediately. Whipping it further will cause the cream to look curdled.

Place the cream in the fridge until needed.

Lemon buttermilk shortcakes

Preheat oven to 400°F / 205°C. Line a baking tray with parchment paper and set aside.

Place the flour, baking powder, baking soda, salt, and sugar in a large bowl. Whisk to mix well.

Add the butter. Use a pastry cutter or your fingers to cut/break the butter. Rub the butter into the flour to get a mealy flour mix. The largest pieces of butter should be no larger than the size of a pea.

When the butter has been cut into the flour, mix in the lemon zest.

Add all of the buttermilk to the flour-butter mix and stir with a fork.

When all the buttermilk has been absorbed by the flour, use your fingers to scoop the bottom of the bowl and toss the flour clumps a few times until all the flour is absorbed into the flour clumps.

Turn the dough out onto a lightly floured work surface. Dust the surface with a little flour, and flatten the dough into a rough square.

Cut the dough into 4 equal portions. Stack each portion on top of the other. Flatten the dough into a rough square again. Cut into quarters again and stack these up again.

Flatten the dough into a square. If the dough is sticky, lightly dust it with flour. The square should be about 6 – 7 inches and ¾ inch in height.

Using a sharp knife, cut the square into 9 equal portions. When doing this, press the knife straight into the dough. DO NOT use a back-and-forth motion to cut the dough. To keep the cuts clean, wipe the knife between each cut.

Place the cut shortcakes on the prepared baking tray, with about 1 cm of space between each. Brush the tops with milk or buttermilk and sprinkle the tops with raw sugar.

Bake in the preheated oven for about 18 – 20 minutes, or until the shortcakes are golden brown in color on top.

Remove the shortcakes from the oven, and transfer the parchment paper to a wire rack to cool down. These can be served while warm, or at room temperature.


Slice the shortcake on top.

Place a generous dollop of whipped cream on the bottom half of the shortcake.

Top with a generous amount of strawberries.

Place the sliced shortcake half over the strawberries and serve.

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