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A homemade strawberry shortcake stacked high with tender biscuits, juicy sliced strawberries, and fresh whipped cream.

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.
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Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 10 minutes
Total Time 50 minutes
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.