Name: Strawberry Scone Shortcakes
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 8
Ingredients: 32 ounces fresh strawberries, divided; 1 tablespoon lemon juice; 3 tablespoons granulated sugar; 2 cups all-purpose flour; 1/4 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon kosher salt; 1/4 cup (4 tablespoons) cold unsalted butter, sliced; zest of 1 medium lemon; 1 cup chopped fresh strawberries; 1 cup heavy cream, plus more for brushing biscuits; sparkling sugar; 1 cup heavy whipping cream; 2 tablespoons granulated sugar

Strawberries and a little lemon in these lightly sweetened strawberry scones make these fresh Strawberry Scone Shortcakes extra special and the perfect summer dessert.

A double strawberry shortcake made with a strawberry scone on the bottom, a layer of strawberries and whipped cream, another strawberry scone, another layer of strawberries and whipped cream on a round white rimmed plate.

Simple Strawberry Dessert That’s Not Too Sweet

Strawberry shortcakes are a classic and a summertime staple at our house. Hands down one of my favorite desserts! Fresh strawberries with their sweet juices topping a lightly sweetened tender biscuit with fresh whipped cream. It’s just such a treat, especially in the summer heat. Well, I took strawberry shortcakes to the next level with these double Strawberry Scone Shortcakes!

For Die-Hard Strawberry fans

We love strawberries and literally go through at least a carton (and sometimes two!) every day this time of year. The boys beg for strawberries, strawberries and more strawberries! And you can bet this dessert has tons!

There are strawberries baked into each scone along with some lemon zest. They are so fun to slice and serve as shortcakes, but they’re also amazing to enjoy as a scone on their own.

The strawberries are tossed in a little lemon juice as well to balance the sweetness and add a little tartness.

Such a special dessert that’s easy to make yet impressive to serve and eat. If you’re looking for something sweet to serve at a backyard BBQ, dinner party, lunch with the girls or a summer holiday celebration, these shortcakes are sure to be a hit!

Five strawberry scones on a gold-toned metal cooling rack on a white marble counter.

How to Make Homemade Whipped Cream

Learn how to make homemade whipped cream that will have you ditching the canned whipped cream once and for all. It’s an easy, sweet homemade touch that can’t be beat.

What Do I Need to Make Strawberry Scone Shortcakes?

(see recipe card for measurements and details)

Fresh strawberries
Fresh lemon juice
Lemon zest
Granulated sugar
All-purpose flour
Baking powder
Baking soda
Kosher salt
Cold unsalted butter
Heavy cream
Sparkling sugar
Baking sheet
Parchment paper
Pastry blender
Biscuit cutter
Electric beaters

All the ingredients for strawberry scone shortcakes in small glass dishes on a white marble counter.

How to Make Strawberry Scone Shortcakes

Preheat oven to 425°F. Line a baking sheet with parchment paper and set aside.
Chop 1 cup of the strawberries and set aside for the biscuits.
Zest 1 medium lemon and set the zest aside for the biscuits as well.
Slice the remaining strawberries into a large bowl. Toss the strawberries with 1 tablespoon of the juice from the zested lemon and 3 tablespoons sugar. Place the strawberries in the refrigerator until ready to use.
For the biscuits, whisk together the flour, sugar, baking powder, baking soda and kosher salt in a large bowl. Cut in the butter with a pastry blender or two knives in opposite directions.

Steps to make Strawberry Scone Shortcakes.

Stir in the lemon zest and strawberries. Add the heavy cream and gently stir with a wooden spoon or your hands until well combined.
Press dough out onto a well-floured surface to about an inch thickness.
Cut into 8 large biscuits or 12 smaller biscuits with a round biscuit cutter.
Place on the prepared baking sheet. Brush each biscuit with some heavy cream and sprinkle generously with sparkling sugar.

Bake biscuits for 18-20 minutes or until golden brown and starting to crisp on the outside. Let cool on baking sheet for about 5 minutes before removing to a wire rack to cool completely.
To make the fresh whipped cream, place a glass or metal bowl along with the whisk or beaters in the freezer for 10-15 minutes. Once bowl and whisk are cold, remove from freezer and place sugar and heavy whipping cream in the bowl. Beat just until the cream reaches soft peaks. Place in the refrigerator until ready to use. When ready to use, whisk again for about 15 seconds. Best if used within 24 hours.
When ready to serve, slice each biscuit in half. Top the bottom biscuit with some strawberries and the juices they created while in the refrigerator and then a dollop of whipped cream.

Top the whipped cream with the other half of the biscuit and then more strawberries, juices and whipped cream. Enjoy!

More of My Berry Best Strawberry Recipes

Sweet, juicy strawberries make My Berry Best Strawberry Recipes instant family favorites! From simple treats, salads and appetizers to downright decadent desserts, they’re perfectly irresistible.

A whole fresh strawberry pie, three strawberry French toast roll ups on a stack of white plates, a sliced loaf of strawberry banana bread, and grilled brie with strawberries on top.

How to Store Strawberry Scone Shortcakes

Store scones in an airtight container at room temperature for up to 2 days. They can also be stored in the refrigerator for up to a week or in the freezer for up to one month.

To reheat from the refrigerator, place in a 300°F oven for about 5 minutes to crisp and heat all the way through. To reheat from the freezer, let the scones defrost, unsealed, at room temperature and then place in a 300°F oven for about 5 minutes or until crisp and warm all the way through. You could also reheat scones in a toaster oven.

Store whipped cream in a sealed container in the refrigerator. It should hold its whip and taste for about 2 days.

Store prepared strawberries in an airtight container in the refrigerator for up to three days.

Three strawberry scones on a gold-toned metal cooling rack on a white marble counter.

If you make these Strawberry Scone Shortcakes and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! 😍 I just love seeing how inspired and creative y’all get with the recipes and ideas I share. Enjoy!

xoxo,