Homemade Strawberry Shortcake

Unlike sponge cake versions, this classic strawberry shortcake recipe uses homemade buttery biscuits with crisp golden tops and flaky interiors. As the strawberries release their sweet juices, they soak into the warm biscuits while fresh whipped cream ties everything together.

Whether you’re celebrating strawberry season, hosting brunch, or looking for an easy summer dessert, this recipe delivers bakery-quality results using simple ingredients you probably already have on hand.

✔️ Ingredients, Substitutions & Swaps

For the complete list of ingredients and exact quantities, check the printable recipe card below.

🍓 Strawberries

• Fresh strawberries: Ripe, in-season strawberries provide the best flavor and texture. Look for berries that are fragrant, bright red, and free of soft or bruised spots. Slice or quarter them depending on their size. Fresh strawberries are best because they hold their shape and provide a fresher texture. Thawed frozen strawberries can be used, but they will be much softer and release more liquid.
• Granulated sugar: Sugar sweetens the berries while drawing out their natural juices, a process known as maceration. Taste your strawberries before adding more sugar, as very ripe berries may need less.

🌕 Homemade Biscuits

• All-purpose flour: Regular all-purpose flour gives the biscuits enough structure while keeping the centers tender. Measure the flour carefully so the biscuits do not become dry or dense.
• Granulated sugar: These biscuits are lightly sweetened so they complement the strawberries without competing with them.
• Baking powder: Baking powder provides the lift that helps the biscuits rise. Make sure yours is fresh for the best results.
• Kosher salt: Salt balances the sweetness and brings out the buttery flavor. If substituting fine table salt, use slightly less because it is more concentrated by volume.
• Unsalted butter: Use very cold butter and keep the pieces visible in the dough. As the butter melts in the oven, it releases steam and helps create tender, flaky layers. Salted butter can be used in a pinch, but reduce the added salt slightly.
• Eggs: Eggs add richness, structure, and color to the biscuits. Lightly beat them before combining them with the cream so they distribute evenly throughout the dough.
• Heavy cream: Heavy cream gives the biscuits a soft, rich texture. Keep it chilled until you are ready to mix the dough. Heavy whipping cream works equally well.
• Egg wash: Brushing the biscuits with egg wash gives them a shiny, golden finish. Either water or milk can be mixed with the egg; milk produces slightly richer browning.
• Sparkling sugar: Sparkling or coarse sugar adds a light crunch and bakery-style finish. It is optional, and regular granulated sugar can be used as a substitute, although it will not provide the same texture.

☁️ Homemade Whipped Cream

• Heavy whipping cream: Cold heavy whipping cream whips more easily and holds its shape better. For the best results, chill the mixing bowl and whisk or beaters as well.
• Granulated sugar: Granulated sugar provides clean sweetness and dissolves well as the cream whips. Powdered sugar also works and can make the whipped cream slightly more stable because it contains a small amount of cornstarch.
• Vanilla extract: Pure vanilla extract adds warmth and depth to the whipped cream. Vanilla bean paste can be substituted for a more pronounced vanilla flavor and visible vanilla specks.

🔎 How to Make Homemade Strawberry Shortcake

1. Prepare the Strawberries: Quarter or slice the strawberries depending on their size. Place them in a large bowl and gently crush about one-quarter of the berries with the back of a fork. Add the sugar and stir to combine. Cover and refrigerate while you prepare the biscuits. The berries will release their juices as they sit.

2. Prep: Preheat the oven to 400°F. Line a baking sheet with parchment paper.
3. Make the Biscuit Dough: In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, baking powder, and salt. Add the cold butter and mix on low speed until the butter pieces are about the size of peas. Don’t worry if you still see small pieces of butter throughout the mixture. Those cold pockets of butter melt in the oven, creating tender, flaky layers.

4. Mix Wet Ingredients: In a measuring cup, whisk together the eggs and heavy cream.
5. Add the Wet Ingredients: With the mixer on low, slowly add the wet ingredients and mix just until combined. The dough will be soft and slightly sticky.

6. Roll and Cut the Biscuits: Transfer the dough to a generously floured surface. Roll it to about ½ to ⅝-inch thick. Dip a 2-inch biscuit cutter into flour before each cut.
7. Cut the Biscuits without Twisting: Press the cutter straight down without twisting, then lift it straight back up. Twisting the cutter seals the edges of the dough, preventing the biscuits from rising into tall, flaky layers.

8. Brush the Tops: Place the biscuits onto the prepared baking sheet. Brush the tops with the egg wash and sprinkle with sparkling sugar, if using.
9. Bake: Place in the oven and bake for 15 to 20 minutes, or until the tops are deeply golden brown and the centers are fully baked. Cool completely on the baking sheet.

10. Make the Whipped Cream: Using a hand mixer or a stand mixer fitted with the whisk attachment, beat the heavy cream, sugar, and vanilla on medium-high speed until medium-soft peaks form, about 3 to 4 minutes. The whipped cream should hold its shape while still looking silky and smooth.
11. Assemble: Split each biscuit in half horizontally. Place the bottom half on a serving plate. Top with whipped cream, followed by a generous spoonful of strawberries and their juices. Place the biscuit top over the filling, then finish with another spoonful of strawberries and a dollop of whipped cream. Serve immediately.

🔄 Variations

• Mixed Berry Shortcake: Replace some of the strawberries with blueberries, raspberries, and/or blackberries.
• Peach Shortcake: Use ripe peaches tossed with sugar instead of strawberries.
• Lemon Strawberry Shortcake: Add 1 teaspoon finely grated lemon zest to the biscuit dough.
• Chocolate Strawberry Shortcake: Drizzle the assembled dessert with melted dark chocolate.
• Mini Strawberry Shortcakes: Cut smaller biscuits for brunches, showers, or parties.

🔎 Make Ahead, Storage & Freezing

• Make Ahead: Bake the biscuits one day in advance. The strawberries can be prepared up to 8 hours ahead.
• Storage: Store leftover biscuits in an airtight container at room temperature for up to 2 days. Refrigerate the strawberries and whipped cream separately. Leftovers strawberries sprinkled with sugar will keep overnight in an airtight container in the fridge.
• Freezing: Freeze baked biscuits, wrapped and stored in an airtight container or freezer safe bag for up to 3 months.

💛 Conscious Bites

Your priorities, your recipe. Learn about Intentional Cooking.

Environment: When strawberries are in season, they’re naturally sweeter, more flavorful, and often available from local farms. Choosing seasonal fruit when possible supports local growers, reduces the distance your food travels, and lets you enjoy produce at its very best.

Time and Convenience: The components for this easy dessert can be prepared ahead, making this an easy dessert for entertaining.

Finances: Making strawberry shortcake from scratch is often more economical than buying bakery desserts, especially when strawberries are in season. Extra biscuits freeze well for future treats.

🤔 Frequently Asked Questions

Strawberry Shortcake Recipe

Kathy McDaniel

Tender homemade biscuits layered with juicy macerated strawberries and silky whipped cream create a classic Strawberry Shortcake that’s simple to make and always impressive.

Print Pin

Prep 30 minutes mins

Cook 15 minutes mins

Total 45 minutes mins

Makes 8 servings

Equipment

• Stand Mixer, Kitchen Aid artisan 3.5 Qt
• Electric Hand Mixer
• Baking Sheet Pan with Rack
• Parchment Paper Sheets

Ingredients 

1x2x3x

For the Strawberries

• ▢ 2 pints fresh strawberries, washed and hulled
• ▢ ¼ cup granulated sugar, plus more to taste

For the Biscuits

• ▢ 2 cups all-purpose flour
• ▢ 3 tablespoons granulated sugar
• ▢ 1 tablespoon baking powder
• ▢ 1 teaspoon kosher salt
• ▢ 12 tablespoons cold unsalted butter, diced
• ▢ 2 large eggs, lightly beaten
• ▢ ½ cup cold heavy cream
• ▢ 1 large egg beaten with 2 tablespoons water or milk, for the egg wash
• ▢ Sparkling sugar, for topping

For the Whipped Cream

• ▢ 1½ cups cold heavy whipping cream
• ▢ 3 tablespoons granulated sugar
• ▢ 1 teaspoon pure vanilla extract

Instructions 

Prepare the Strawberries

1. Slice or quarter the strawberries, depending on their size. Place the berries in a large bowl and gently crush about one-quarter of them with the back of a fork or a potato masher.
2. Add the sugar and gently stir to combine. Taste and add more sugar if needed.
3. Cover and refrigerate until ready to serve. As the strawberries rest, the sugar will draw out their natural juices and create a sweet strawberry syrup.

Make the Biscuits

1. Preheat the oven to 400°F. Line a large sheet pan with parchment paper.
2. Sift the flour, sugar, baking powder, and salt into the bowl of a stand mixer fitted with the paddle attachment.
3. Add the cold diced butter and mix on low speed until the butter pieces are about the size of peas.
4. Do not worry if you can still see small pieces of butter throughout the flour mixture. Those cold pockets of butter melt in the oven and help create tender, flaky layers.
5. In a measuring cup or small bowl, whisk together the eggs and heavy cream.
6. With the mixer running on low speed, gradually add the cream mixture to the flour mixture. Mix just until the dough comes together. The dough will be soft and sticky. Do not overmix.
7. Turn the dough out onto a generously floured work surface. Lightly flour the top of the dough and the rolling pin.
8. Gently roll the dough until it is about ½ to ⅝-inch thick. You should still be able to see small pieces of butter in the dough.
9. Dip a 2-inch round biscuit cutter in flour and press it straight down through the dough. Lift the cutter straight back up without twisting it. Twisting the cutter can seal the edges and prevent the biscuits from rising as evenly.
10. Transfer the biscuits to the prepared sheet pan. Gather the scraps together gently, reroll them only as needed, and cut the remaining biscuits. Avoid overworking the dough, as the biscuits cut from the scraps may be slightly less tender.
11. Brush the tops with the egg wash and sprinkle with sparkling sugar.
12. Bake for 15 to 20 minutes, or until the tops are golden brown and the centers are fully baked.
13. Remove the biscuits from the oven and allow them to cool on the pan.

Make the Whipped Cream

1. Using a hand mixer or a stand mixer fitted with the whisk attachment, beat the cold heavy whipping cream, sugar, and vanilla extract on medium-high speed until medium-soft peaks form, about 3 to 4 minutes.
2. The whipped cream should hold its shape while remaining silky and smooth. Be careful not to overwhip it.

Assemble the Strawberry Shortcakes

1. Split each biscuit in half horizontally and place the bottom half on a serving plate.
2. Spoon whipped cream over the biscuit, followed by strawberries and some of their juices.
3. Place the top half of the biscuit over the filling. Finish with a few more strawberries and another dollop of whipped cream. Serve immediately.

Notes

• Keep the butter, cream, and eggs cold for the flakiest biscuits.
• Mix the dough only until it comes together. Overmixing can make the biscuits tough.
• Visible pieces of cold butter in the dough are a good thing.
• Press the biscuit cutter straight down without twisting it.
• The strawberries can be prepared several hours ahead and refrigerated.
• Bake the biscuits until they are thoroughly golden rather than pale; this gives them better flavor and ensures the centers are fully baked.
• Assemble the shortcakes shortly before serving so the biscuits do not become soggy.
• This recipe makes approximately 16 to 18 small, 2-inch biscuits. For 6 to 8 servings, serve one or two biscuits per person depending on appetite and presentation. Nutrition facts are calculated on 8 servings but as you can see, you can serve up to 12 people with this recipe.

Nutrition

Calories: 593 kcal, Carbohydrates: 51 g, Protein: 8 g, Fat: 41 g, Saturated Fat: 25 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 11 g, Trans Fat: 1 g, Cholesterol: 182 mg, Sodium: 472 mg, Potassium: 454 mg, Fiber: 3 g, Sugar: 23 g, Vitamin A: 1515 IU, Vitamin C: 70 mg, Calcium: 144 mg, Iron: 2 mg

Love From-Scratch Recipes? Be Part of Our Community!

Leave a Comment

Add Me As a Trusted Google Source

?