The Genius Way to Make Strawberry Shortcake 10x Better originally appeared on Parade.
As a food editor and enthusiastic home baker, I’m a big fan of classic desserts. The only thing better? A classic dessert with a supersmart twist. And that’s just what I found when I was paging through Potluck Desserts: Joyful Recipes to Share with Pride by food writer and pastry chef Justin Burke.
The new cookbook is one of my recent favorites. (And I see a lot of cookbooks as part of my job.) It’s packed with thoughtful, crowd-pleasing recipes that are truly easy, but it’s also full of heart and personality and tells a beautiful story—the story of how queer potlucks changed Burke’s life. His writing takes readers through his personal journey and explains how he found a community through and via food (and how you can too).
“I realize [this cookbook] is not just a collection of recipes,” he writes in the book. “It’s my version of a scrapbook, a compilation of dishes that have accompanied me to self-acceptance. For those who find themselves alone or have chosen a different path, I implore you to hold on to the recipes that shaped your past. They are yours, a tangible connection to your story, a reminder of where you came from and where you’re going.”
This scrapbook-like vibe is clear as you read through the book, with personality on every page, which brings me back to the recipe that immediately popped out to me: Pull-Apart Strawberry Shortcake.
Burke’s recipe takes a familiar biscuit-based berry shortcake and turns it into an interactive, crowd-friendly treat that will be the talk of your summer parties. Burke was kind enough to share the recipe with us (scroll down to find it) and I also chatted with him to get a little more info on this must-make dessert.
Related:The Super Smart Strawberry Hulling Trick We Wish We’d Known About Sooner
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Brian Samuels for Countryman Press
What’s So Great About Pull-Apart Strawberry Shortcake?
Classic strawberry shortcake is made with individual shortcakes (a cross between a cake and a biscuit) or biscuits that are split and filled with whipped cream and fresh strawberries. Burke’s take on the dessert leans into the biscuit direction, slides them together to bake, then tops the whole thing with the cream and berries, creating a centerpiece dessert that invites guests to dig in.
“I thought I understood biscuits before I moved to the South—but I quickly learned otherwise,” he tells Parade. “Down here, everyone has their own opinion on what makes the “best” biscuit, and it usually comes down to family tradition. I was baking with a native Southerner who taught me to place the biscuits close together on the pan so they bake up against each other—’little soldiers raising each other up.’ as they described it. That stuck with me.
So I had this moment where I thought: If I’m already making pull-apart biscuits, and shortcake is served with biscuits in the South, why not just serve it family-style—one big pull-apart shortcake for everyone to dive into? It turns a classic into something a little more fun and unexpected. It reminds me that even a classic can surprise you. That’s how I approach desserts in general: I want them to spark a memory, but also create a new one.”
Building on creating a new memory with a familiar dish, Burke also makes some smart (and delicious) swaps. He uses brown sugar instead of white sugar to macerate the berries, which is a callback to his childhood. “Eating strawberries dipped in sour cream and brown sugar, very ’80s/’90s!” he says. “If we’re adding sugar to berries, why not make it count? Brown sugar gives them more depth—caramel-y, with that little molasses kick.”
And the final touch? Mascarpone whipped cream. “I’ve become known for being pretty restrained with sugar, and I didn’t want to add more sweetness on top of the fruit and biscuits,” says Burke. “Mascarpone adds that rich, tangy note without being heavy or cloying. It gives the whipped cream more body and a bit of brightness—kind of like that sour cream and brown sugar vibe again.”
Related: 80 Must-Try Recipes to Enjoy This Strawberry Season
Brian Samuels for Countryman Press
Tips for Making Pull-Apart Strawberry Shortcake
Ready to get baking? Here are some things to know when you’re making this fun party dish.
Trust the process
When I read through this recipe, I immediately noticed that the biscuits were made with oil instead of butter, which was a new method to me, so I asked Burke about the story behind the swap.
“This recipe actually comes from my husband’s grandmother—another example of the endless variations on biscuits,” Burke tells Parade. “I wasn’t aiming for flaky, layered, butter-laminated biscuits. I wanted something softer and a little denser, more in line with the shortcake side of things. Using oil gets you there. The dough is messy and sticky, but that’s part of the charm of drop biscuits—they’re imperfect and forgiving.”
Perfection isn’t the goal
If the biscuits are looking a little less than perfect, you’re doing it just right. “The dough is shaggy and sticky—don’t let that scare you,” he says. “It’s supposed to be that way. Just take your time and don’t stress about making the biscuits perfect. The irregular shapes are part of the fun—someone gets a big one, someone else grabs a little one. It’s not about perfection, it’s about sharing.”
Make it your own
Burke uses strawberries in his recipe, but I can bet this recipe would be delicious with your favorite seasonal fruit (blueberries, blackberries, peaches, plums), which means you can make it all summer long.
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Related: The Best (And Easiest) Way to Make Strawberry Shortcake, According to Martha Stewart
Ingredients
½ cup (110 g) light brown sugar
Preheat the oven to 400° F. Lightly spray a 13½-by-18½-inch sheet pan with baking spray (enough for the parchment paper to adhere to the pan) and line it with parchment paper. Set aside.
Hull the strawberries and chop. Transfer to a medium bowl.
Add the brown sugar and toss with your hands or a wooden spoon to coat evenly. Cover lightly with plastic wrap and chill in the refrigerator to macerate.
Meanwhile, make the biscuits. In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Make a well in the center. Set aside.
In a small bowl, whisk together the oil, buttermilk and sugar. Pour into the well of the flour mixture. Using your hands, fold the dry ingredients into the wet ingredients until just combined. The dough is sticky, and there will be lumps.
Using your hands, portion the dough into sixteen 2½- to 3-inch mounds. Place them on the prepared sheet pan ½ inch apart in 4-by-4 rows. Brush the tops with melted butter and sprinkle them with sugar in the raw. (Note: The dough will be shaggy, and the portions will be irregular, which is okay.)
Bake for 15 to 20 minutes. or until lightly golden brown around the edges, the biscuits have risen, and the tops are slightly firm to the touch. Remove and let cool completely on a wire rack.
While the biscuits cool, make the whipped cream topping. In a medium bowl, use a hand mixer with the beater attachment on medium-low speed to mix together the mascarpone and powdered sugar until combined and smooth. Stop the mixer, add the lemon zest and salt, and beat on medium-low for 20 to 30 seconds until combined.
In a separate medium bowl, use a hand mixer with the whisk attachment on medium-low speed to whisk the heavy cream until it forms a soft peak. Gently fold the whipped cream into the mascarpone mixture until evenly combined. Chill in the refrigerator until ready to assemble.
To assemble, when the biscuits are completely cooled, spoon the whipped cream topping on them and smooth the layer out to cover most of them, leaving the sides exposed. Spoon strawberries over the whipped cream topping with a slotted spoon and pour some of the strawberry juices over the strawberries.
The Genius Way to Make Strawberry Shortcake 10x Better first appeared on Parade on Aug 2, 2025
This story was originally reported by Parade on Aug 2, 2025, where it first appeared.
Dining and Cooking