Chef John's Classic Strawberry Shortcake

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 this recipe with both my family and was even simple enough for an after school program that I teach at. I would have liked more color on the biscuit, but any longer in the oven would have burned the bottoms. Overall it was a treat, and I'm happy that everyone loved them. - Tiffani

It was soooo good! Brown your butter! It doesn't take that long. I did sprinkle turbinado sugar on top instead of regular sugar. I like the crunch of turbinado sugar on baked goods. Anyway, this was a fantastic dessert. I will make it again. Especially, during strawberry season. I will mash up 1/4 or so of the strawberries next time.

I'll be honest, I didn't brown the butter. I was doing a couple other things while making these and didn't want to spend the time babysitting the melting butter. That said, these still came out amazing. I've always had the traditional sponge cake style shortcake and the biscuit style of this recipe is a kazillion times better! I love how it holds the sweet syrup from the strawberries (to which I added a tbsp of balsamic vinegar, as suggest by chef John, amazing!), and the added texture was divine. I will always make my strawberry shortcake this way from now on.

I LOVE THIS RECIPE!!! Absolutely worth 5 stars. Super easy and so delicious! I halved the recipe since it was only for three people, and went a little heavy on the toasted butter. No other changes to anything. This is a new favorite and will become a family tradition recipe for sure!

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 mash about a fourth of the strawberries. Tastes the same - just juicier. Great recipe!

Really great! My mom loves it. I made it for her after she went to a restaurant looking forward to getting strawberry shortcake only to discover that they had run out for the day. This was just as good if not better! I accidental cut the dough into 8 pieces instead of six but that seems like a good serving size. Personally, I enjoyed snacking on a plain piece shortcake. Thanks Chef John!

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 strawberries first to save time and get those yummy juices flowing. I will make it again. EDIT: I see he has a modification above for self rising flour v. regular flour; I didn't see that until now. He uses 1 T baking powder + 1 tsp salt.

Best strawberry shortcake I have ever eaten! Really love the flavor of the browned butter shortcake with the sweet strawberries and fresh whipped cream. Sad it was all eaten yesterday!! Thanks Chef John!!

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 adjustments for my oven (which clearly runs too hot) and the biscuits came out perfectly. Yay! Specifically, I raised the rack to the highest position, used parchement paper over an air bake pan (and allowed the biscuits to cool on the pan) and only baked for the minimum time (15min.). They probably would have handled 16 minutes, but after last time, I wasn't taking any chances. Woohooo!

I normally use the Bisquick box recipe for my strawberry shortcake, but was out of it and made this one by scratch. Maybe my self rising flour was too old, but these didnt rise enough for my liking. Shortbread is a drier biscuit normally, but when this didn't rise it became extra dense. Sucked all the moisture from the ice cream I layer between the bread and the strawberry juice. Truthfully, I prefer the taste and consistency of the Bisquick shortbread.

I made it in my cake shop, it was really tasty.

Super tasty! It was a big hit with the whole family. The toasted butter added a nice flavor.

Delicious. Made exactly as written/shown. Was by far the most popular version of strawberry shortcake I’ve ever made (and yes, I make it often).

Reminded me of grandma’s, it has been so long since I had a great strawberry short cake. Very easy to make and eat.

Delicious!!!!

So much better than the cakes they sell in stores. Easy to make and delicious. The homemade whipped cream really makes it a special treat.

I don’t think the self-rising flour worked out as well as it was supposed to

Great recipe. Didn't change a thing.

This was most excellent once I figured out not to overwork it.

Easy to make and delicious!

The shortbread was very hard and at first it didn’t cook all the way through, needs improving

My wife requests this every year for her birthday and we make it other times as well. perfect dessert!

Very easy and delicious! No excuse for buying packaged shortcakes when this comes together so quickly, and is so good!

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.

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.

Easy. Worked perfectly. Everyone enjoyed it. I'll make this again.

It was so good!!! I had to search for this recipe again because I’ll be making it again tomorrow!!! I didn’t adjust a thing! Thanks for sharing!!

Followed recipe exactly. Fairly easy and very tasty. Wife loved it. Definitely will make again.

Made it for my wife and she loved it Came out beautiful and tasty. Will make it again.

Easy and quick. Followed the alternative method using regular flour, salt, and baking powder ant they came out perfect. Guess now I will run out of strawberries before running out of shortcake. Guess I need more strawberries. Not a bad problem to have.

4.5 stars. We enjoyed these shortcakes, but I didn't detect the browned butter. I soured the milk and had to use 2% milk instead of whipping cream. I have other shortcake recipes that I like just as well. I would make this one again.

These biscuits were absolutely perfect . An added benefit-because you use browned butter, they’re ever so much easier to make. The only change to the recipe I made was to cut the sugar that goes on the berries in half because I used local strawberries in season which are already wonderfully sweet. From now on, this is my go to recipe for strawberry shortcake. Tomorrow I try it with strawberries and peaches-the seasonal overlap doesn’t last for more than few days so it’s full speed ahead!

My family really enjoyed this! It was simple to make and I really like the texture of the biscuits. I followed the recipe exactly as written, even browning the butter. We will definitely be having this again.

Absolutely delicious!

Great Recipe! I will definitely be making this again!

I really hate it when recipes call for specialty ingredients. I’ve made this three time now. The first two times it was great, though I added an extra teaspoon of sugar the second time as it was just a bit too breast tasting the first time and not quite desserty enough. The third time I was in a hurry and forgot to read the notes at the bottom. I added the right amount of flour but forgot that if you use regular flour instead of the fancier self-rising flour, you have to add baking powder. So I ended up basically with shortbread slabs instead of shortcake. It still tasted good, though. /eye roll/

Looking for a shortcake recipe like my mother's and this finally one finally nailed it. So easy to make and such an dessert to share. Great with peaches instead of strawberries.

This is almost as good as my mom's and that's a huge compliment. I'm glad I found this recipe, it has only a few ingredients and is so easy to put together. This will be my go to recipe for shortcake.

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

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." i also didn't have self-rising flour, so i used a combo of regular and whole wheat AP flours plus three teaspoons baking powder. butter smelled wonderful browned, but i suspect the flavor was overtaken by the whole wheat in the flour. lesson learned for next time.

Best I've ever baked. Toasting the butter makes the difference. Even my wife liked it--she usually prefers pound cake.

Will definitely make again! Followed the recipe precisely and it was as tasty as I expected. Super easy to make with one caveat, toasting the butter requires your total attention. Try this recipe, you won't be disappointed! Chef John - whenever I'm looking for a new recipe I look for a you!

So delicious. The browned butter makes all the difference in the world and my family absolutely loves this. My family thanks you once again, Chef John.

Bisquit was very good, slightly sweet, moist

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

Super easy to make I followed the directions exactly excited to try them with strawberries

It was great! My husband and I really enjoyed it. March 8, 2022.