Joanna Gaines Strawberry Shortcake Recipe

This classic Strawberry Shortcake is a summer staple as well as being incredibly flaky! Laminating the biscuit dough makes the layers go sky-high and buttery, which along with the juicy macerated strawberries adds a sweet, refreshing finish to this dessert that is so perfect for a backyard gathering.

Joanna Gaines Strawberry Shortcake Recipe Ingredients

• The Strawberries & Cream:
  • 6–7 cups strawberries, hulled and quartered
  • 1/4 cup + 2 Tablespoons granulated sugar (divided)
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy cream (chilled)
• The Biscuit Dough:
  • 2 3/4 cups all-purpose flour (plus extra for dusting)
  • 1/4 cup granulated sugar
  • 4 teaspoons aluminum-free baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 3/4 cup (12 tbsp) unsalted butter, cold and cubed
  • 1 cup cold buttermilk
• The Finish:
  • 2 Tablespoons heavy cream (for brushing)
  • Coarse sparkling sugar (for sprinkling)

How To Make Joanna Gaines Strawberry Shortcake Recipe

1. Start with the strawberries: In a large bowl, stir the quartered strawberries and 1/4 cup of granulated sugar together. Cover the bowl and place it in the refrigerator. This resting time allows the sugar to draw out the moisture, creating a delicious natural red syrup.
2. Mix the dry: Preheat your oven to 400°F (204°C). In a large bowl (or food processor), whisk together the flour, 1/4 cup sugar, baking powder, baking soda, and salt until evenly combined.
3. Cut the butter: Add the cold, cubed butter to the dry ingredients. Use a pastry cutter (or pulse the processor) to cut the butter into the flour until the mixture creates coarse crumbs. You want some pea-sized bits of butter to remain visible.
4. Fold and hydrate: Pour the cold buttermilk over the crumb mixture. Fold gently with a spatula just until a shaggy, wet dough forms. Do not overwork it.
5. Laminate the dough: Turn the dough onto a generously floured surface. Pat it into a 3/4-inch thick rectangle. Fold one side into the center, then the other side (like a letter). Rotate the dough, pat it out again, and repeat this folding process 3 times. This “lamination” creates the flaky layers.
6. Cut and bake: Pat the dough to a final 3/4-inch thickness. Use a biscuit cutter to punch out circles (press straight down, don’t twist!). Arrange the biscuits in a 10-inch cast-iron skillet or on a baking sheet so they are touching each other. Brush with 2 tablespoons of cream and sprinkle with coarse sugar. Bake for 18–22 minutes until golden brown.
7. Whip the cream: While the biscuits cool for at least 10 minutes, beat the heavy cream, the remaining 2 tablespoons of sugar, and the vanilla extract on medium-high speed until soft-medium peaks form.
8. Assemble: Slice the warm biscuits in half horizontally. Spoon the syrupy strawberries onto the bottom half, top with a massive dollop of whipped cream, and cap with the sugary biscuit top.

Recipe Tips!

• Don’t Twist: When cutting the biscuits, press the cutter straight down and lift straight up. If you twist the cutter, you seal the edges of the dough layers together, preventing the biscuit from rising to its full potential.
• Touching is Good: Arranging the biscuits so they touch in the skillet or on the pan forces them to rise up rather than spreading out, resulting in taller, fluffier shortcakes.
• Cold Ingredients: Keep the butter and buttermilk ice cold until the moment you use them. The cold butter melting in the hot oven releases steam, which creates those signature flaky layers.
• Juicy Berries: Let the strawberries sit for at least 30 minutes. If you rush this step, you won’t get that essential red syrup that soaks into the bottom biscuit layer.

What To Serve With Joanna Gaines Strawberry Shortcake Recipe?

This Joanna Gaines Strawberry Shortcake Recipe is the queen of summer desserts! A glass of cold Lemonade or sparkling Iced Tea is the perfect refreshing partner. For a brunch spread, serve it alongside a savory Quiche or Frittata to balance the sweetness! If you want to elevate the fruit flavor, grate a little fresh Lemon Zest into the whipped cream for a citrusy pop.

How To Store Joanna Gaines Strawberry Shortcake Recipe

• Refrigerate: Store the components separately! The biscuits keep in an airtight container at room temperature for 2 days. The berries and whipped cream must be refrigerated.
• Assemble Fresh: Do not store assembled shortcakes, or the juice will turn the biscuit into mush within an hour.
• Freeze: You can freeze the baked biscuits for up to 3 months. Thaw on the counter and warm in the oven before serving.

Joanna Gaines Strawberry Shortcake Recipe Nutrition Facts

• Calories: 450 kcal
• Fat: 25g
• Carbohydrates: 50g
• Protein: 6g

Nutrition information is estimated per serving (biscuit + toppings).

FAQs

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