There’s something almost magical about a perfect strawberry shortcake. It’s not just a dessert; it’s a feeling. It’s the taste of sunshine, of lazy summer afternoons, and of pure, uncomplicated joy.
Forget the dry, store-bought sponge cakes and the tubs of artificially-flavored whipped topping. The real deal is so much easier – and more satisfying – to make than you might think. This is about celebrating the strawberry in its simplest, most glorious form.
Why This Recipe Truly Works
This version has been lovingly tweaked and perfected over time. The goal was always a biscuit that’s sturdy enough to hold those juicy berries but still tender and flaky.
A clever folding technique creates wonderful, buttery layers. And a brush of cream with a sprinkle of sugar gives the top a delightful, delicate crunch that gives way to soft, fluffy perfection.
Ingredients Needed for the Recipe
Gathering your ingredients is the first step to success. Using high-quality, simple components makes all the difference here. Let’s break it down.
For the Strawberries & Whipped Cream:
• Fresh Strawberries: You’ll need 6-7 cups, quartered. They are the absolute star of the show, so find the reddest, sweetest, most fragrant ones you can.
• Granulated Sugar: Divided. A quarter cup sweetens the berries and helps them macerate, pulling out their natural juices. Two more tablespoons go into the whipped cream.
• Pure Vanilla Extract: Just a teaspoon for the whipped cream. It adds a warm, aromatic depth that makes it taste truly homemade.
• Heavy Cream: One cup, and make sure it’s cold! Cold cream whips up with more volume and holds its shape beautifully.
For the Biscuits:
• All-Purpose Flour: The foundation of our shortcakes. For the fluffiest results, you can even chill your flour for 30 minutes before starting.
• Granulated Sugar: A quarter cup adds a subtle sweetness to the biscuits, making them the perfect base.
• Baking Powder & Baking Soda: Our leavening dream team. They work together to give the biscuits their lift and airy texture.
• Salt: Crucial for balancing all the sweetness and enhancing the overall flavor. A fine sea salt works wonderfully.
• Unsalted Butter: Cold and cubed. This is non-negotiable! Small, cold pieces of butter create steam pockets as they bake, leading to that flaky texture we crave.
• Buttermilk: Cold. This adds a delightful tang and, combined with the baking soda, helps the biscuits rise. It also creates a super tender crumb.
• Extra Heavy Cream & Coarse Sugar: For brushing and sprinkling on top before baking. This creates that gorgeous, sparkling, crisp finish.
How to make Homemade Strawberry Shortcake?
Don’t let the from-scratch aspect intimidate you. This process is a joy, and each step is simpler than it seems. Just take it one stage at a time.
Step 1: Macerate Your Strawberries
First things first, let’s get the strawberries going. Combine your quartered berries with that 1/4 cup of sugar in a large bowl.
Give them a good stir, cover the bowl, and pop it in the refrigerator. This waiting period is where the magic happens—the sugar coaxes out all those incredible, sweet juices.
Step 2: Combine Your Dry Ingredients
Preheat your oven to 400°F (204°C). In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
You want to ensure these are evenly distributed throughout the flour. This guarantees every single bite bakes up perfectly.
Step 3: Cut In the Cold Butter
Now for the cold, cubed butter. You can use a pastry cutter or a food processor for this next part. The goal is to cut the butter into the dry ingredients until the mixture resembles coarse, pea-sized crumbs.
Those little butter pieces are your ticket to flakiness. If you use a food processor, just pulse a few times, then dump the mixture back into a large bowl.
Step 4: Bring the Dough Together
Pour the cold buttermilk over your flour-butter mixture. Use a large spoon or spatula to gently fold it all together.
Stop as soon as it begins to come together. It will look shaggy, crumbly, and a bit messy—that is exactly what you want! Overmixing is the enemy of tender biscuits.
Step 5: The Folding Technique
Dump the dough onto a generously floured surface. With floured hands, gently press it into a rough 3/4-inch thick rectangle.
Fold one side into the center, then the other side, like you’re folding a letter. Give the dough a quarter turn, then gently press it out and repeat the folding process two more times. This builds those beautiful, flaky layers.
Step 6: Cut and Prepare the Biscuits
After the final fold, press the dough out to a 3/4-inch thickness. Use a 2.75 or 3-inch biscuit cutter to cut out your circles.
Press straight down—do not twist the cutter! Twisting seals the edges and prevents a good rise. Re-roll the scraps to get all your biscuits.
Step 7: Bake to Golden Perfection
Place the biscuits close together in your prepared skillet or on a baking sheet. Brush the tops with that extra heavy cream and sprinkle generously with coarse sugar.
Bake for 18-22 minutes. You’re waiting for them to become a beautiful, golden brown on top. Let them cool in the pan for at least 10 minutes before you assemble your masterpieces.
Step 8: Whip the Cream
While the biscuits are cooling, make the whipped cream. Using a hand mixer or stand mixer, beat the cold heavy cream, 2 tablespoons of sugar, and vanilla extract.
Beat on medium-high speed until soft-medium peaks form. It should be billowy, smooth, and hold its shape. This takes about 3 minutes—don’t overwhip it!
Step 9: Assemble and Enjoy Immediately
This is the best part. Slice your slightly warm biscuits in half. Place the bottom half on a plate, spoon a generous amount of juicy strawberries and their syrup over it, then top with a glorious dollop of fresh whipped cream.
Cap it with the top half of the biscuit and dig in immediately. It’s a messy, beautiful, and utterly delicious experience.
Best Time to Serve This Dish
This dessert is the undisputed champion of summer gatherings. It just tastes like a celebration. Picture it at a Fourth of July barbecue, a birthday picnic, or a simple weekend family dinner.
But honestly, its charm isn’t limited to after dinner. Strawberry shortcake makes a spectacularly indulgent breakfast or brunch treat. It feels luxurious and special, turning an ordinary morning into something memorable.
Tips
- A few small details can elevate your shortcake from great to absolutely legendary. Keep these in mind for the best results every single time.
- Keep Everything Cold: The secret to flaky biscuits is cold ingredients. Use cold butter, cold buttermilk, and even cold flour if you have the time. This prevents the butter from melting before baking.
- Don’t Overwork the Dough: Handle the dough as little and as gently as possible. Overmixing develops gluten, which leads to tough, dense biscuits. A shaggy, messy dough is a good thing!
- Use a Sharp Cutter: When cutting your biscuit circles, press straight down with a sharp cutter. Twisting it seals the edges and prevents the biscuits from rising up tall and proud in the oven.
Ingredient Substitutions
Out of something? Don’t panic. This recipe is fairly forgiving, and a few simple swaps can save the day without sacrificing much flavor.
No Buttermilk? No problem. You can make a quick substitute by adding 2 teaspoons of lemon juice or white vinegar to a liquid measuring cup. Then, fill it with cold whole milk until it reaches the 1-cup line. Stir and let it sit for 5 minutes before using.
Different Berries: While strawberries are classic, this structure works with almost any fruit. Try it with macerated raspberries, blackberries, peaches, or a mix of all your summer favorites.
Dairy-Free Options: For a dairy-free version, use a plant-based butter and milk alternative in the biscuits. For the whipped cream, you can chill a can of full-fat coconut cream and whip the solid part with a little sugar.
How to Store and Reheat
This dessert is always best enjoyed fresh, but you can absolutely prepare components ahead of time. It’s all about storing them correctly to maintain texture and flavor.
The baked and completely cooled biscuits can be stored in an airtight container at room temperature for up to 3 days. You can also freeze them for up to 3 months in a freezer bag. Thaw at room temperature before using.
The macerated strawberries will keep beautifully in the refrigerator for about a day. The whipped cream can also be made a day ahead; store it in a sealed container in the fridge. It might soften a little, so you can give it a quick re-whip before serving.
Assemble the shortcakes right before you’re ready to serve. If you have leftovers, store each component separately. A pre-assembled shortcake will become very soggy very quickly.
Flavor Variations
The classic combination is hard to beat, but playing with flavors can be a fun way to make this dessert your own. A few twists can create a whole new experience.
Add some citrus zest to your biscuit dough. A tablespoon of lemon or orange zest mixed in with the dry ingredients adds a beautiful, bright aroma that pairs wonderfully with the berries.
Infuse your whipped cream. Steep a split vanilla bean, a little lavender, or even some fresh mint in the cream overnight in the fridge. Strain it out before whipping for a subtle, sophisticated flavor.
For a deeper, richer note, add a tiny splash of balsamic vinegar to your strawberries as they macerate. It sounds odd, but it intensifies the sweetness of the berries in the most incredible way.
No matter how you make it, a homemade strawberry shortcake is a act of love. It’s a promise of sweetness, a taste of summer, and a dessert that will always, always bring a smile.
Homemade Strawberry Shortcake Recipe
Description
There's nothing quite like a slice of Homemade Strawberry Shortcake to capture the essence of summer. This classic dessert features tender, buttery biscuits split open and layered with sweet, juicy macerated strawberries and a cloud of freshly whipped cream. Made entirely from scratch with simple ingredients, it's a celebration of fresh, seasonal flavors that's surprisingly easy to put together.
Ingredients
Strawberry Filling
Sweet Biscuits
Whipped Cream
Instructions
Prepare the Strawberries
-
Macerate the Strawberries
In a large bowl, combine the quartered strawberries and ¼ cup of granulated sugar. Stir gently to coat. Cover and refrigerate for at least 30 minutes, or up to 1 day, to allow the strawberries to release their natural juices.
Make the Biscuits
-
Preheat and Prep
Preheat your oven to 400°F (204°C). Lightly grease a 10-inch cast iron skillet, or line a baking sheet with parchment paper or a silicone mat. -
Mix Dry Ingredients
In a large bowl or food processor, whisk or pulse together the flour, ¼ cup granulated sugar, baking powder, baking soda, and salt until well combined. -
Cut in Butter
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or pulse in the food processor until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. -
Add Buttermilk
Pour the cold buttermilk over the mixture. Gently fold with a spatula until the dough just begins to come together. It will be shaggy and crumbly.Do not overmix. -
Shape the Dough
Turn the dough out onto a well-floured surface. Gently bring it together with floured hands. Flatten into a ¾-inch thick rectangle. Fold one short end into the center, then the other. Turn the dough 90 degrees. Repeat the flattening and folding process two more times to create flaky layers. -
Cut and Arrange
After the final fold, flatten the dough into a ¾-inch thick rectangle. Use a 2.75 or 3-inch biscuit cutter to cut out biscuits, pressing straight down without twisting. Arrange the biscuits close together in the prepared skillet or on the baking sheet.Re-roll scraps to make a total of 10-12 biscuits. -
Bake
Brush the tops of the biscuits with 2 tablespoons of heavy cream or buttermilk and sprinkle generously with coarse sugar. Bake for 18-22 minutes, or until golden brown on top. Transfer to a wire rack and cool for at least 10 minutes.
Make the Whipped Cream
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Whip the Cream
Using a hand mixer or stand mixer fitted with a whisk attachment, beat the cold heavy cream, 2 tablespoons granulated sugar, and vanilla extract on medium-high speed until soft to medium peaks form, about 3 minutes.Do not over-whip.
Assemble
-
Slice and Layer
Once the biscuits are cool enough to handle, slice them in half horizontally. Place the bottom half of each biscuit on a plate. Spoon a generous amount of the juicy strawberries (including the syrup) over the biscuit bottom. Top with a dollop of whipped cream, then place the biscuit top over the cream.Serve immediately.
Nutrition Facts
Servings 10
Serving Size 1 assembled shortcake
- Amount Per Serving
- Calories 480kcal
- % Daily Value *
- Total Fat 24gg37%
- Saturated Fat 15gg75%
- Trans Fat 1gg
- Cholesterol 80mgmg27%
- Sodium 480mgmg20%
- Potassium 320mgmg10%
- Total Carbohydrate 60gg20%
- Dietary Fiber 4gg16%
- Sugars 28gg
- Protein 6gg12%
- Calcium 180mg mg
- Iron 3.0mg mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make ahead: Biscuits can be made up to 3 days in advance and stored at room temperature, or frozen for up to 3 months. Strawberries and whipped cream can be prepared up to 1 day in advance and stored in the refrigerator.
- Biscuit tip: For the flakiest biscuits, ensure all ingredients (butter, buttermilk, and even flour) are very cold. The folding technique is key for creating layers.
- Buttermilk substitute: If you don't have buttermilk, make your own by adding 2 teaspoons of lemon juice or vinegar to a measuring cup, then filling it to 1 cup with milk. Let it sit for 5 minutes before using.
- Serving suggestion: Serve warm biscuits with cold strawberries and cream for the best contrast in temperature and texture.
- Customize it: Add a handful of blueberries to the strawberries for a patriotic twist. A sprinkle of lemon zest in the whipped cream adds a bright note.
- Storage: Best served fresh. Leftover assembled shortcakes will become soggy quickly. Store components separately.
Frequently Asked Questions
Can I use store-bought biscuits?
While you can, the magic of this dessert is in the fresh, homemade biscuits. Store-bought versions won't have the same flavor or texture. If you must, use a high-quality brand of buttermilk biscuits.
Why are my biscuits not rising?
This can be due to old baking powder/soda, overmixing the dough, or not keeping the butter cold. Ensure your leavening agents are fresh and handle the dough as little as possible.
Can I freeze the biscuits?
Yes! Freeze the unbaked biscuits on a tray, then transfer to a freezer bag. Bake from frozen, adding 3-5 minutes to the baking time. You can also freeze baked biscuits and reheat them in the oven.
What can I use instead of a biscuit cutter?
You can use a sharp knife to cut the dough into squares, or use a large glass with a smooth rim. Avoid twisting the cutter or glass when pressing down.
Can I make this recipe gluten-free?
Yes, use a high-quality 1:1 gluten-free all-purpose flour blend. The texture may be slightly different, but it will still be delicious.