Chef John's Classic Strawberry Shortcake

Chef John's Classic Strawberry Shortcake

Chef John

"For this strawberry shortcake recipe, I modified the way my grandfather made his and used self-rising flour and toasted butter for a nutty flavor. I'm hoping Armand Cianfoni would approve."
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2 h 15 m servings 408 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 408 kcal
  • 20%
  • Fat:
  • 17.9 g
  • 28%
  • Carbs:
  • 58.8g
  • 19%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 57 mg
  • 19%
  • Sodium:
  • 457 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  2. Melt butter over medium heat in small saucepan. Stir continually, letting foam dissipate, just until butter begins to brown, 2 to 3 minutes. Remove from heat.
  3. Whisk together self-rising flour and 1/4 cup white sugar in a bowl. Add milk, 1/4 cup cream, and toasted butter. Mix just until ingredients come together. Wad up dough and transfer to floured surface. Press or roll dough into a rectangle about 1-inch thick. Cut in half lengthwise, and then cut each half into 3 portions. Place shortcake pieces on prepared baking sheet. Brush with cream; sprinkle with sugar.
  4. Bake in preheated oven until gold brown, 15 to 18 minutes. Transfer shortcakes to a rack to cool completely.
  5. Sprinkle sliced strawberries with sugar; stir until sugar begins to dissolve. Refrigerate until juice from berries is extracted, about 1 hour.
  6. Whip 3/4 cup cream with 1 tablespoon sugar and a few drops of vanilla in bowl with an electric mixer.
  7. Split biscuit in half. Place bottom half in a bowl. Spoon strawberries and juice over shortbread half. Top with shortbread top and spoon on more strawberries and juice over the shortbread. Finish with a dollop of whipped cream.


  • Chef's Notes:
  • This recipe makes 6 large or 8 normal strawberry shortcakes.
  • You can make your own self-rising flour by sifting together 2 cups of all-purpose flour with 1 tablespoon baking powder and 1 teaspoon fine salt.


Read all reviews 10
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So good. I never would have thought the browned butter could make such a difference. I actually followed the recipe exactly which is a rarity for me. thanks much.

First review on Allrecipes, and I'm very excited to be reviewing Chef John! The toasting of the butter does add a little something - rustic country flavor perhaps, but nutty. I enjoyed making th...

It took a couple of attempts, but I got the biscuits right the 2nd time. First time I followed instructions to the letter and burnt the bottoms beyond salvage. Time 2 I made plenty of adjustment...


Easy to follow recipe, instead of self rising flour I used regular flour and added 1 tsp baking powder + 1 tsp salt. Came together really quickly, not too sweet. Could start with cutting strawb...

Loved the biscuit-y shortcake. Only change I made was because I like a little more juice in my strawberries, so that it really soaks into the shortcake. So I used a potato masher to roughly m...

nice and tender shortcake/biscuit recipe, even with substitutions (so, it's forgiving, too). i didn't have cream, so i substituted it for more milk and added a little vinegar to make "buttermilk...

it's easy to make and very delicious...i will definitely make it again

Absolutely DEE-lish!! Not overwhelmingly sweet. Loved the browned butter in the shortcake!

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