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+ servings

Strawberry Shortcake

Strawberry Shortcake is perfect for a crowd! A vanilla scone recipe bakes up pillowy soft. One recipe makes 18 cakes and they can be frozen ahead.

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 15 minutes
Servings 18


  • 3 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tbsp baking powder
  • 2 tsp baking soda
  • 1 1/2 tsp kosher salt
  • 2 sticks unsalted butter cold and cut into 16 pieces
  • 2 tbsp pure vanilla extract
  • 1 cup full-fat buttermilk


  1. Preheat oven to 375 degrees F. Line two sheet pans with parchment paper or silicone baking mats.

  2. In a stand mixer fitted with the paddle attachment, whisk together the flour, sugar, baking powder, baking soda and salt.

  3. Turn the mixer to low speed and add the butter, 1 tablespoon at a time, Allow about 30 seconds between the addition of each piece of butter. Continue mixing until the flour is the texture of coarse sand.

  4. Mix together the vanilla and buttermilk in a glass measuring cup.

  5. With the mixer on low speed, add about 3/4 of the buttermilk to the flour mixture. If the dough comes together as pictured, you've added enough. If not, add the remaining buttermilk until a cohesive dough forms.

  6. Turn off the mixer and scrape down the sides of the bowl with a spatula. Turn the dough a couple of times to make sure it is well combined. But don't over mix it.

  7. Use a large cookie scoop to divide the dough into rounds on the baking mats. You will get between 16 and 18 shortcakes total.

  8. Bake the shortcakes, rotating the pans halfway through, for 14 - 16 minutes. Until the shortcakes are lightly browned and just firm to the touch.

  9. Top the cooled shortcakes with fresh, sugared strawberries and whipped cream