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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
Original recipe yields 8 servings

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  • Prep

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  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.

Nutrition Facts

Per Serving: 408 calories; 17.9 g fat; 58.8 g carbohydrates; 5.5 g protein; 57 mg cholesterol; 457 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 19
  1. 20 Ratings

Most helpful positive review

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...

Most helpful critical review

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 li...

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Least positive

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...

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!! Than...

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.

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...

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

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

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...

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 ou...

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