Strawberry Shortcake (Buttermilk)
Fluffy buttermilk shortcakes, sweet strawberries and fresh whipped cream — fresh, delicious and perfect for any occasion.
Bobbie's tips: use very cold butter and buttermilk for the fluffiest shortcakes; do not overmix the dough — this keeps the shortcakes tender; macerate the strawberries for at least 30 minutes for the best flavor; for extra flavor, add 1/2 tsp lemon zest to the shortcake dough; use a biscuit cutter for even shortcakes; serve immediately for the best texture. Variations: use blueberries, raspberries or a mix of berries; add 1/2 tsp almond extract to the whipped cream; make mini shortcakes for parties; use a touch of honey instead of sugar for the strawberries; try a sugar-free version using a sugar substitute; add lemon zest to the whipped cream for a citrus twist. Storage: shortcakes keep in an airtight container at room temperature for up to 2 days; strawberries keep covered in the refrigerator for up to 3 days; whipped cream keeps covered in the refrigerator for up to 2 days; assembled shortcakes are best enjoyed fresh but can be stored for a few hours in the refrigerator. Nutrition per serving, from Bobbie's card: about 390 calories, 20 g fat, 50 g carbohydrates, 26 g sugar, 6 g protein, 320 mg sodium.
Ingredients
For the shortcakes
- 2 1/2 cups (315 g) all-purpose flour
- 1/4 cup (50 g) granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 cup (115 g) cold unsalted butter, cubed
- 3/4 cup (180 ml) cold buttermilk
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp coarse sugar (optional, for topping)
For the strawberries
- 4 cups (600 g) fresh strawberries, hulled and sliced
- 1/4 cup (50 g) granulated sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract (optional)
For the whipped cream
- 2 cups (480 ml) heavy whipping cream, cold
- 1/4 cup (30 g) powdered sugar
- 1 tsp vanilla extract
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Method
- 1
Make the strawberries: in a bowl, combine the sliced strawberries, sugar, lemon juice and vanilla. Stir and let sit for at least 30 minutes to create a sweet, juicy syrup.
- 2
Make the shortcake dough: in a large bowl, whisk together the flour, sugar, baking powder and salt. Cut in the cold butter until the mixture looks like coarse crumbs.
- 3
Add the wet ingredients: in a separate bowl, whisk the buttermilk, egg and vanilla. Add to the flour mixture and stir just until combined (do not overmix).
- 4
Shape the shortcakes: turn the dough onto a floured surface, pat to about 3/4-inch thick and cut into 8 rounds using a biscuit cutter. Place on a parchment-lined baking sheet. Brush the tops with a little buttermilk and sprinkle with coarse sugar (optional).
- 5
Bake: bake at 425°F (220°C) for 15–18 minutes, or until golden brown. Let cool slightly.
- 6
Make the whipped cream: in a chilled bowl, beat the heavy cream, powdered sugar and vanilla until soft to medium peaks form.
- 7
Assemble: split the shortcakes in half. Spoon the strawberries (with syrup) over the bottom layer, add whipped cream, then top with the other half.
- 8
Serve and enjoy: top with extra strawberries and whipped cream. Serve immediately.
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Strawberry Shortcake (Buttermilk) is printed in Bobbie's Desserts
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From Bobbie's “Bobbie's Recipe Cards (batch 12)”. Written up by Bobbie's Kitchen · Updated 26 October 2026