Easy Homemade Strawberry Shortcake 

This isn’t a recipe with a long, complicated list of ingredients. It’s about the simple, perfect harmony of rich, cold butter meeting soft flour; the alchemy of fresh, sun-ripened strawberries kissed with a touch of sugar; and the airy, cloud-like sweetness of real whipped cream. Get ready to create the ultimate strawberry shortcake from scratch. It’s easier than you think.

Homemade Shortcake: Summer Recipe 

This recipe is what summer should taste like. It is our trusted method for homemade strawberry shortcake, resulting in tender and buttery biscuits every time. These biscuits are the ideal base, ready to soak up the sweet juice from the strawberries and hold a dollop of airy whipped cream. It is the simple, classic dessert that captures the bright, happy feeling of a warm day.

Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: 10-12 shortcakes

Ingredients

For the Strawberry Topping:

• 6–7 cups quartered strawberries
• 1/4 cup (50g) granulated sugar

For the Homemade Shortcakes:

• 2 and 3/4 cups (345g) all-purpose flour (plus more for your hands and counter)
• 1/4 cup (50g) granulated sugar
• 4 teaspoons aluminum-free baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon fine sea salt
• 3/4 cup (12 Tbsp; 170g) unsalted butter, cold and cubed
• 1 cup (240ml) cold buttermilk
• 2 Tablespoons heavy cream or buttermilk, for brushing
• Coarse sugar, for sprinkling

For the Whipped Cream:

• 1 cup (240ml) heavy cream
• 2 Tablespoons (25g) granulated sugar
• 1 teaspoon pure vanilla extract

Step-by-Step Instructions

Step 1: Prepare the Strawberries

Let’s get the strawberries ready. In a large bowl, sprinkle the sugar over the quartered berries and give them a gentle stir. Cover the bowl and let them hang out in the fridge; this is where they get extra juicy.

Step 2: Make the strawberry Shortcake Dough

1. Preheat Oven: Get your oven preheating to 400°F (204°C).

2. Start by adding the flour, sugar, baking powder, baking soda, and salt to a large mixing bowl and give it a quick stir. Drop in the cold cubes of butter. Using just your fingertips or a pastry cutter, work the butter into the dry ingredients until you have a sandy texture with some larger, pea-sized crumbles of butter still visible.

3. Add Buttermilk: Pour in the cold buttermilk. Gently fold everything together with a spatula. Resist the urge to overmix; a shaggy, slightly crumbly dough is exactly what you want.

4. Fold for Flaky Layers: Tip the entire mixture onto a floured countertop and use your hands to gently gather the loose, shaggy bits into a single rectangle. Create a tri-fold with the dough. Bring one side to the center, then fold the other side over it, like closing a book. Give the dough a quarter turn, gently flatten it back out, and repeat the process two more times.

Step 3: Cut and Bake the Biscuits

1. Cut the Biscuits: With your folding complete, gently press the dough out one last time until it’s about 3/4-inch thick all over. Using a 3-inch biscuit cutter, press straight down into the dough; no twisting! to cut the biscuits. Let no dough be left behind! Gather the leftover scraps, gently press them into a flat piece, and cut out your final biscuits until you have 10-12 in total.

2. Arrange and Brush: Now, nestle the biscuits into your 10-inch cast iron skillet or onto a baking sheet lined with parchment paper. Make sure they’re snug and touching each other. Brush the tops with heavy cream and sprinkle generously with coarse sugar.

3. Bake and Cool: Slide the pan into the oven and bake for 18-22 minutes, until the tops are a deep golden brown. This next step requires a little patience: leave the biscuits in the hot pan to rest for at least 10 minutes. This helps them set up perfectly.

Step 4: Make the Whipped Cream & Assemble

1. To make the whipped cream, pour the heavy cream, sugar, and vanilla into a large bowl. Beat the mixture on high speed. After about 3 minutes, the cream will become thick and form gentle peaks that softly fold over. That is when it is ready.

2. To serve, slice a warm biscuit in half. Spoon on the juicy strawberries and top with a generous dollop of fresh whipped cream. Enjoy immediately!

Tips for A Tasty strawberry Shortcake

• Make-Ahead Friendly: You can prep everything in advance! The biscuits can be stored in an airtight container for up to 3 days. The whipped cream sugared strawberries can be kept in the fridge for one day.
• The Secret is Cold Ingredients: For the flakiest biscuits, make sure your butter and buttermilk are very cold, straight from the fridge. You can even pop your flour in the freezer for 30 minutes before starting.
• No Buttermilk? No Problem: You can make a quick substitute. Just add 2 teaspoons of lemon juice or white vinegar to a measuring cup, then add enough cold milk to reach the 1-cup line. Let it rest for 5 minutes; you’ll see it start to curdle slightly.
• Using a Cast Iron Skillet: If your skillet isn’t well-seasoned, lightly grease it with a little butter or oil before adding the biscuits to prevent sticking.
• Recommended Tools: A pastry cutter makes quick work of the butter, but your fingers work too! A biscuit cutter gives you clean edges for a better rise.

Sips to Serve with Strawberry Shortcake

A great drink can make this dessert even better. Here are a few refreshing ideas that go really well with the sweet and creamy flavors of this classic treat.

Sparkling Mint and Lime

For something bright and bubbly that cuts through the richness, this is a great choice. Muddle fresh mint leaves with a squeeze of lime juice in a tall glass. Top it off with sparkling water and a little simple syrup if you like it sweeter. The taste is clean and crisp.

Iced Vanilla Latte

If you enjoy a creamy pairing, an iced latte is a fantastic match. The bitterness of the coffee balances the sweet berries nicely. Try adding a drop of vanilla to the milk for a flavor that connects with the whipped cream.

Chilled Hibiscus Tea

Brew a strong pot of hibiscus tea, let it cool down, and pour it over a glass full of ice. The tart, fruity flavor of the tea boosts the taste of the strawberries without needing extra sugar.

Final Thought

This classic Strawberry Shortcake is the perfect way to celebrate fresh summer flavors. It’s a simple recipe that always brings so much joy with every single bite. If you loved the bright, fruity notes in this dessert, I have another treat for you. Be sure to check out the zesty, sweet tang of My Best Lemon Tart Recipe next.

Easy Homemade Strawberry Shortcake

This recipe for strawberry shortcake is all about simple goodness. We start with the foundation: tender homemade biscuits made from cold butter and simple flour. Next come the sun-ripened, fresh strawberries, tossed with a bit of sugar to create their own delicious juice. The final touch is a cloud of light and airy homemade whipped cream. Putting it all together is a pure celebration of summer flavors.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 20 minutes mins

Resting Time 10 minutes mins

Total Time 50 minutes mins

Servings: 10 shortcakes

Course: Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

For the Strawberry Topping

• 6-7 cups quartered strawberries
• 1/4 cup granulated sugar (50g)

For the Homemade Shortcakes

• 2 3/4 cups all-purpose flour (345g), plus more for dusting
• 1/4 cup granulated sugar (50g)
• 4 teaspoons aluminum-free baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon fine sea salt
• 3/4 cup unsalted butter, cold and cubed (12 Tbsp; 170g)
• 1 cup cold buttermilk (240ml)
• 2 Tablespoons heavy cream or buttermilk for brushing
• Coarse sugar for sprinkling

For the Whipped Cream

• 1 cup heavy cream (240ml)
• 2 Tablespoons granulated sugar (25g)
• 1 teaspoon pure vanilla extract

Equipment

• Large Mixing Bowls
• Pastry Cutter
• Spatula
• Biscuit Cutter (3-inch)
• 10-inch Cast Iron Skillet or Baking Sheet
• Parchment paper
• Pastry Brush
• Electric mixer

Method

 

1. Step 1: Prepare the Strawberries

   Let’s get the strawberries ready. In a large bowl, sprinkle the sugar over the quartered berries and give them a gentle stir. Cover the bowl and let them hang out in the fridge. This is where they get extra juicy.

   Step 2: Make the Shortcake Dough

   First, get your oven preheating to 400°F (204°C). In a large mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt. Drop in the cold cubes of butter. Using just your fingertips or a pastry cutter, work the butter into the dry ingredients until you have a sandy texture with some larger, pea-sized crumbles of butter still visible. Pour in the cold buttermilk. Gently fold everything together with a spatula. Resist the urge to overmix; a shaggy, slightly crumbly dough is exactly what you want. Tip the entire mixture onto a floured countertop and use your hands to gently gather the loose, shaggy bits into a single rectangle. Create a tri-fold with the dough by bringing one side to the center, then folding the other side over it, like closing a book. Give the dough a quarter turn, gently flatten it back out, and repeat the process two more times.

   Step 3: Cut and Bake the Biscuits

   With your folding complete, gently press the dough out one last time until it’s about 3/4-inch thick all over. Using a 3-inch biscuit cutter, press straight down into the dough; no twisting! to cut the biscuits. Gather the leftover scraps, gently press them into a flat piece, and cut out your final biscuits until you have 10-12 in total. Nestle the biscuits into your 10-inch cast iron skillet or onto a baking sheet lined with parchment paper, making sure they’re snug and touching. Brush the tops with heavy cream and sprinkle generously with coarse sugar. Slide the pan into the oven and bake for 18-22 minutes, until the tops are a deep golden brown. Leave the biscuits in the hot pan to rest for at least 10 minutes to help them set up perfectly.

   Step 4: Make the Whipped Cream and Assemble

   To make the whipped cream, combine the heavy cream, sugar, and vanilla in a large bowl. Beat the mixture on high speed for about 3 minutes, until the cream becomes thick and forms gentle peaks that softly fold over. To serve, slice a warm biscuit in half. Spoon on the juicy strawberries and top with a generous dollop of fresh whipped cream. Enjoy immediately!

Notes

• Make-Ahead Friendly: You can prep everything in advance! The biscuits can be stored in an airtight container for up to 3 days. The sugared strawberries and the whipped cream can be kept in the fridge for one day.
• The Secret is Cold Ingredients: For the most flaky biscuits, make sure your butter and buttermilk are very cold, straight from the fridge. You can even pop your flour in the freezer for 30 minutes before starting.
• No Buttermilk? No Problem: You can make a quick substitute. Just add 2 teaspoons of lemon juice or white vinegar to a measuring cup, then add enough cold milk to reach the 1-cup line. Let it rest for 5 minutes; you’ll see it start to curdle slightly.
• Using a Cast Iron Skillet: If your skillet isn’t well-seasoned, lightly grease it with a little butter or oil before adding the biscuits to prevent sticking.

FAQ Related to Strawberry Shortcake