Double Strawberry Rose Shortcakes Recipe : Elegant & Easy Dessert

This post may contain affiliate links. Please read our disclosure policy.

If you’ve ever dreamed of creating a dessert that looks like it belongs in a vintage Strawberry Shortcake aesthetic magazine spread, this Double Strawberry and Rose Shortcakes recipe is your answer. Combining tender lemon-buttermilk biscuits, fresh strawberry compote, rose-infused whipped cream, and delicate candied rose petals, this recipe transforms the beloved classic into an elegant showstopper perfect for bridal showers, garden parties, or any celebration worthy of beautiful Strawberry Shortcake pictures.

What makes these shortcakes truly special is the double strawberry treatment – you’ll enjoy both a cooked strawberry compote with concentrated flavor and fresh strawberry slices that maintain their bright, juicy texture. The addition of rose extract and candied rose petals elevates this from a simple dessert to a sophisticated culinary experience that captures that dreamy Strawberry Shortcake aesthetic we all love.

Why You’ll Love This Double Strawberry and Rose Shortcake Recipe

This isn’t your average strawberry shortcake recipe. Here’s what sets it apart:

• Dual strawberry layers: Cooked compote for intense flavor plus fresh slices for texture and visual appeal
• Rose-infused elegance: Delicate floral notes in both the whipped cream and compote create a sophisticated flavor profile
• Homemade candied rose petals: A stunning garnish that’s easier to make than you might think
• Lemon-buttermilk biscuits: Tender, flaky, and perfectly balanced with a hint of citrus brightness
• Make-ahead friendly: Many components can be prepared in advance for stress-free entertaining
• Instagram-worthy presentation: These shortcakes deliver those coveted Strawberry Shortcake wallpaper-quality photos

Essential Ingredients for Double Strawberry Rose Shortcakes

This recipe calls for fresh, quality ingredients that come together to create magic. Here’s what you’ll need, organized by component:

For the Rose Petal Decoration

For the Strawberry Compote

For the Lemon-Buttermilk Biscuits

For the Rose Whipped Cream

For the Fresh Strawberry Topping

Kitchen Equipment You’ll Need

Having the right tools makes this recipe easier and more enjoyable. Here’s what you’ll need:

• Quality pots for making the strawberry compote
• Food processor (optional, for quick butter incorporation)
• Electric mixer for whipping cream to perfection
• Mixing bowls in various sizes
• Baking sheets for biscuits
• Cutting board for prep work
• Sharp chef’s knives for slicing strawberries
• Measuring cups and spoons set for accuracy
• Kitchen utensils including whisks and spatulas
• Oven preheated to 425°F

Step-by-Step Instructions for Perfect Shortcakes

Part 1: Making Candied Rose Petals (Several Hours Ahead or Day Before)

Start this component well in advance as the petals need 6+ hours to dry completely.

1. Prepare the roses: Carefully separate rose petals from 3 unsprayed roses. Rinse petals quickly under cold water and pat them completely dry with paper towels or a clean kitchen towel.
2. Prep your coating station: Place one egg white in a small bowl and whisk vigorously until foamy and slightly frothy. Pour granulated sugar into another small bowl. Line your counter with parchment paper or a silicone baking mat.
3. Coat the petals: Working with one petal at a time, dip it into the whisked egg white, ensuring both sides are coated. Let excess egg white drip back into the bowl. Immediately drag the petal through the sugar bowl, coating both sides lightly and evenly.
4. Dry thoroughly: Arrange coated petals on the parchment or mat in a single layer without touching. Place in a cool, dry, non-humid location for at least 6 hours or overnight until completely crisp and dry.

Part 2: Preparing the Strawberry Compote

This can be made up to 3 days ahead and refrigerated.

1. Prepare strawberries: Hull and coarsely chop 3/4 pound of fresh strawberries into bite-sized pieces.
2. Cook the compote: Add chopped berries and 1½ tablespoons sugar to a small pot. Place over medium heat and cook, stirring occasionally, for 5-8 minutes. You’ll notice the strawberries releasing their juices and the mixture becoming syrupy and slightly thickened.
3. Add rose flavor: Remove from heat and scrape the berries and syrup into a bowl. Stir in 3/4 teaspoon rose extract, mixing well to distribute the flavor.
4. Cool completely: Allow the compote to reach room temperature before using. If making ahead, cover tightly and refrigerate for up to 3 days.

Part 3: Baking the Lemon-Buttermilk Biscuits

1. Preheat your oven: Set to 425°F and position a rack in the center. Line a baking sheet with parchment or a silicone mat.
2. Prepare lemon sugar: In a large mixing bowl, combine 1½ tablespoons sugar with freshly grated zest from 1 lemon. Using your fingertips, rub the ingredients together until the sugar becomes moist and aromatic with lemon oil.
3. Mix dry ingredients: Add 2 cups flour, 1 tablespoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda to the bowl. Whisk thoroughly to combine and distribute leavening agents evenly.
4. Cut in cold butter: Drop 6 tablespoons of cold butter cubes into the flour mixture. Using your fingertips (or a food processor if preferred), work the butter into the flour by crushing, rubbing, and blending. You want a mixture with butter flakes and small pea-sized pieces – this creates flaky layers.
5. Add buttermilk: Pour 3/4 cup cold buttermilk over the mixture all at once. Switch to a fork and toss everything together gently until the milk is absorbed. The dough might look curd-like or slightly shaggy – that’s perfect. Don’t overmix or stir vigorously.
6. Gentle kneading: Reach into the bowl and knead the dough very gently, folding it over itself and turning 6-8 times. This develops just enough structure without making the biscuits tough.
7. Shape the biscuits: Dust your cutting board lightly with flour and turn out the dough. Pat it gently with your hands until it’s exactly 1/2 inch thick – this thickness is crucial for proper rise. Using a high-sided 2-inch cutter, press straight down (don’t twist) to cut out biscuits. Place them on your prepared baking sheet.
8. Use the scraps: Gently pat the dough scraps back together, maintaining that 1/2-inch thickness, and cut additional biscuits. These will rise slightly less evenly but are still delicious.
9. Bake to perfection: Bake for 15-18 minutes until biscuits have risen beautifully and both tops and bottoms are golden brown. Transfer the sheet to a cooling rack and let biscuits cool completely to room temperature. These can be made up to 6 hours ahead – just leave them uncovered at room temperature.

Part 4: Whipping the Rose Cream

Make this up to 3 hours before serving; whisk briefly before using if made ahead.

1. Begin whipping: Using an electric mixer, beat 1 cup very cold heavy cream at medium-high speed just until it begins to mound softly.
2. Add sweetness and flavor: Continue beating while gradually adding 2 tablespoons sifted confectioners’ sugar, followed by 1 teaspoon vanilla extract and 3/4 teaspoon rose extract.
3. Achieve firm peaks: Beat until the cream holds firm, glossy peaks that stand up when the beater is lifted.
4. Optional stabilizer: If using, quickly beat in 1 tablespoon cold sour cream to help the whipped cream maintain its structure longer.
5. Add color: For that signature Strawberry Shortcake aesthetic, beat in food coloring one tiny drop at a time, checking the color after each addition until you achieve your desired shade of pink.
6. Prepare for piping: Transfer whipped cream to a pastry bag fitted with a star or plain tip, or use a zipper-lock bag with one corner snipped off. Alternatively, simply use a spoon for a more rustic look.

Part 5: Final Assembly

1. Slice fresh strawberries: Just before assembly, hull your remaining 1/2-3/4 pound strawberries. Stand each berry upright and use a thin-bladed knife to slice each into 4-5 thin slices from top to bottom.
2. Prepare biscuits: Using a serrated knife, carefully slice off the domed top of each biscuit to create a flat, even surface for the toppings. Save these tops as a baker’s treat!
3. Add compote layer: Place a teaspoonful of strawberry compote with its syrup in the center of each biscuit base.
4. Pipe cream border: Pipe (or spoon) a circle of rose-tinted whipped cream around the compote, leaving the center compote visible for a beautiful presentation.
5. Fan the strawberry slices: Take 2-3 slices of fresh strawberry and press them together at the bottom while fanning them out slightly at the top. Place them broad-side down in the center of each shortcake, standing upright in the cream.
6. Add the crowning glory: Top each shortcake with a candied rose petal for that stunning, vintage Strawberry Shortcake aesthetic finish.
7. Present beautifully: Arrange all shortcakes on a serving platter and scatter remaining candied rose petals around them. Serve immediately for the freshest taste and best presentation.

Expert Tips for Perfect Shortcakes

• Keep ingredients cold: Cold butter and buttermilk are essential for flaky, tender biscuits. If your kitchen is warm, chill your mixing bowl beforehand.
• Don’t overwork the dough: Minimal handling keeps biscuits tender. Overmixing develops gluten and creates tough, dense biscuits.
• Cut straight down: When cutting biscuits, press straight down without twisting. Twisting seals the edges and prevents proper rising.
• Quality rose extract matters: Use pure rose extract, not rose water. The extract is more concentrated and provides better flavor control.
• Make ahead strategically: Candied petals (1 day ahead), compote (3 days ahead), biscuits (6 hours ahead), and whipped cream (3 hours ahead) can all be prepared in advance.
• Chill your cream bowl: For the fluffiest whipped cream, chill your bowl and beater in the freezer for 15 minutes before whipping.
• Adjust sweetness: Taste your strawberries before making the compote. Very sweet berries may need less sugar; tart ones might need slightly more.

Frequently Asked Questions

Can I use frozen strawberries for this recipe?

Fresh strawberries work best for this recipe, especially for the topping slices. However, you can use frozen strawberries for the compote – just thaw them completely and drain excess liquid before cooking. The texture won’t be quite as nice, but the flavor will still be delicious.

Where can I find rose extract?

Rose extract is available in the baking aisle of most well-stocked grocery stores, specialty baking shops, or online retailers. Make sure you’re buying extract, not rose water, as they have different concentrations and uses.

Can I make these shortcakes without the rose flavor?

Absolutely! Simply omit the rose extract from both the compote and whipped cream. Increase the vanilla extract to 2 teaspoons in the cream for extra flavor. You’ll still have a beautiful, classic strawberry shortcake.

How do I know if my roses are safe to eat?

Only use roses that are specifically grown for culinary purposes or that you’ve grown yourself without pesticides. Never use roses from a florist, as they’re typically treated with chemicals unsafe for consumption. Organic roses from farmers’ markets are your best bet, or you can purchase food-grade dried rose petals online.

Can I make the biscuits in advance and freeze them?

Yes! Bake the biscuits completely, cool them, then freeze in an airtight container for up to 1 month. Thaw at room temperature for 2-3 hours before assembling. You can also warm them briefly in a 300°F oven to refresh them.

What can I substitute for buttermilk?

Make your own buttermilk substitute by adding 2 teaspoons of lemon juice or white vinegar to 3/4 cup regular milk. Let it sit for 5 minutes until it curdles slightly, then use as directed.

How long do assembled shortcakes last?

Shortcakes are best enjoyed immediately after assembly. Once assembled, they’ll begin to soften from the moisture in the cream and fruit. If you must make them ahead, assemble no more than 1 hour before serving and keep refrigerated.

Can I use a different size biscuit cutter?

Yes, but adjust your baking time accordingly. Smaller biscuits (1.5 inches) will bake faster (12-14 minutes), while larger ones (3 inches) will take longer (18-20 minutes). The 1/2-inch thickness should remain the same.

Serving Suggestions and Variations

These Double Strawberry and Rose Shortcakes are stunning on their own, but here are some ideas to customize them:

• Berry medley: Mix sliced strawberries with raspberries and blueberries for a patriotic presentation or varied flavor profile
• Chocolate drizzle: Add a light drizzle of melted white or dark chocolate over the finished shortcakes
• Lavender variation: Replace rose extract with lavender extract for a different floral note
• Lemon curd layer: Add a thin layer of lemon curd beneath the compote for extra citrus brightness
• Mascarpone cream: Fold 1/4 cup mascarpone cheese into the whipped cream for extra richness
• Champagne addition: Replace 2 tablespoons of buttermilk in the biscuits with champagne for an elegant twist

Storing Leftovers

While these shortcakes are best enjoyed fresh, you can store components separately:

• Biscuits: Store in an airtight container at room temperature for 2 days or freeze for up to 1 month
• Compote: Refrigerate in a covered container for up to 3 days
• Whipped cream: Refrigerate in a covered container for up to 1 day; re-whisk before using
• Candied petals: Store in an airtight container at room temperature for up to 1 week
• Fresh strawberries: Best used within 24 hours; keep refrigerated until ready to slice

Final Thoughts on This Vintage Strawberry Shortcake Recipe

This Double Strawberry and Rose Shortcakes recipe takes the nostalgic charm of Strawberry Shortcake characters and elevates it into a sophisticated, Instagram-worthy dessert that tastes even better than it looks. The combination of tender lemon-buttermilk biscuits, sweet-tart strawberry compote, cloud-like rose cream, and fresh berries creates a perfect balance of flavors and textures.

Whether you’re hosting a garden party, celebrating a special occasion, or simply treating yourself to something beautiful, these shortcakes deliver on all fronts. The vintage Strawberry Shortcake aesthetic combined with gourmet flavors makes this recipe a true showstopper that your guests will be talking about long after the last bite.

The best part? While the presentation looks complex, the individual components are straightforward to make, especially when you prepare them in advance. Your effort will be rewarded with a dessert that captures the essence of summer in every layer – from the sunny burst of lemon in the biscuits to the romantic rose notes dancing through the cream.

If you found this recipe helpful, feel free to check out the kitchen equipment. Click on any url to view and purchase the product through our Amazon affiliate links at no extra cost to you. Your support helps us keep Deliciousavors.com running and bringing you great recipes!

Double Strawberry Rose Shortcakes Recipe : Elegant & Easy Dessert

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Elegant Double Strawberry and Rose Shortcakes feature tender lemon-buttermilk biscuits layered with rose-infused strawberry compote, pink whipped cream, fresh strawberry slices, and delicate candied rose petals. Perfect for special occasions and garden parties.

• Author: Marie
• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: 6 hours 50 minutes
• Yield: 6-8 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Rose Petal Decoration:

3 unsprayed roses

1 to 2 very fresh organic egg whites

Granulated sugar or store-bought candied rose petals

Strawberry Compote:

3/4 pound (about 3 cups) strawberries, hulled

1½ tablespoons granulated sugar

3/4 teaspoon pure rose extract

Lemon-Buttermilk Biscuits:

1½ tablespoons granulated sugar (plus more for sprinkling)

Freshly grated zest of 1 lemon

2 cups all-purpose flour (plus more for dusting)

1 tablespoon baking powder

1/2 teaspoon fine sea salt

1/4 teaspoon baking soda

6 tablespoons (3/4 stick) cold unsalted butter, cut into small cubes

3/4 cup cold buttermilk

Whipped Cream:

1 cup very cold heavy cream

2 tablespoons confectioners’ sugar, sifted

1 teaspoon pure vanilla extract

3/4 teaspoon pure rose extract

1 tablespoon cold sour cream (optional)

Red or pink food coloring

Topping:

1/2 to 3/4 lb. (about 2 to 3 cups) Driscoll’s Strawberries, hulled

Cook Mode Prevent your screen from going dark

Instructions

1. Several hours ahead or the day before, separate the rose petals, rinse quickly in cold water and pat dry. Whisk one egg white until foamy. Dip each petal into the white, let excess drip, then drag through sugar to coat both sides lightly. Dry petals on parchment or silicone mat in a cool, non-humid place for at least 6 hours or overnight.

2. For the compote: Coarsely chop 3/4 lb strawberries and toss into a small saucepan with 1½ tablespoons sugar. Cook over medium heat, stirring, for 5-8 minutes until juices are slightly thickened and syrupy. Scrape into a bowl, stir in 3/4 teaspoon rose extract, and cool to room temperature.

3. Preheat oven to 425°F. Line a baking sheet with parchment paper or silicone mat.

4. For the biscuits: Put 1½ tablespoons sugar and lemon zest in a large bowl and rub together with fingertips until sugar is moist and fragrant. Add 2 cups flour, 1 tablespoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda; whisk to combine.

5. Drop in 6 tablespoons cold butter cubes and crush, rub, and blend with fingertips until you have flakes and small pieces. Pour 3/4 cup cold buttermilk over mixture, switch to a fork, and toss until milk is absorbed. Don’t overmix.

6. Knead dough gently in the bowl, folding over itself 6-8 times. Dust work surface with flour, turn out dough, and pat to 1/2 inch thick. Cut out biscuits using a 2-inch cutter and place on baking sheet. Pat scraps together and cut more biscuits.

7. Bake for 15-18 minutes until risen and golden brown on tops and bottoms. Transfer to cooling rack and cool to room temperature.

8. For the whipped cream: Beat 1 cup very cold heavy cream with electric mixer until it mounds softly. Add 2 tablespoons sifted confectioners’ sugar, 1 teaspoon vanilla extract, and 3/4 teaspoon rose extract. Beat until cream holds firm peaks. Quickly beat in 1 tablespoon cold sour cream if using. Add food coloring drop by drop until desired pink shade is reached.

9. Just before assembly, stand strawberries up and slice each into 4-5 thin slices using a thin-bladed knife.

10. Slice off top of each biscuit to create an even surface. Place a teaspoonful of strawberry compote in center of each biscuit. Pipe or spoon a circle of whipped cream around the compote, leaving some compote visible.

11. Press 2-3 strawberry slices together, fan them out, and place broad side down in the center of each cake. Add a candied rose petal on top. Arrange shortcakes on a platter, scatter remaining rose petals around, and serve immediately.

Notes

Candied rose petals can be made 1 day ahead and stored in an airtight container at room temperature.

Strawberry compote can be prepared up to 3 days ahead and refrigerated.

Biscuits are best the day they’re made but can be made up to 6 hours ahead.

Whipped cream can be made up to 3 hours ahead; whisk briefly before using.

Only use pesticide-free, food-safe roses. Never use florist roses.

For best results, keep butter and buttermilk very cold until use.

Don’t twist the biscuit cutter; press straight down for best rise.

Assemble shortcakes just before serving for optimal texture and presentation.