Why You’ll Love This Recipe

Homemade Strawberry Shortcake is a classic dessert that combines tender, buttery biscuits with sweet, juicy strawberries and fluffy whipped cream. Perfect for spring and summer gatherings, this nostalgic treat is easy to make from scratch and showcases the fresh flavor of ripe strawberries in every bite.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

for the strawberries
fresh strawberriessugarlemon juice (optional)

for the shortcakes
all-purpose floursugarbaking powdersaltunsalted buttercold and cubedheavy creamvanilla extract

for the whipped cream
heavy whipping creamsugarvanilla extract

directions

Prepare the strawberries:
Hull and slice the strawberries, then toss them with sugar and optional lemon juice. Let sit for at least 30 minutes to macerate and release juices.

Make the shortcakes:
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.

In a mixing bowl, whisk together flour, sugar, baking powder, and salt.

Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.

Stir in heavy cream and vanilla just until dough comes together.

Turn dough out onto a floured surface and gently pat into a 1-inch thick round. Cut into rounds using a biscuit cutter.

Place on baking sheet and bake for 12–15 minutes, or until golden brown. Cool slightly.

Whip the cream:
Beat cold heavy cream, sugar, and vanilla until soft peaks form.

Assemble:
Slice shortcakes in half horizontally. Layer with macerated strawberries and whipped cream. Top with the other half and finish with more cream and strawberries if desired.

Servings and timing

This recipe yields approximately 6 shortcakes.Preparation time: 20 minutesMacerating time: 30 minutesBaking time: 12–15 minutesTotal time: 1 hour 5 minutes

Variations

Add orange or lemon zest to the shortcake dough for citrus flavor.

Use buttermilk instead of cream for a tangier biscuit.

Swap strawberries for peaches, blueberries, or a berry mix.

Add a drizzle of strawberry syrup or melted white chocolate.

Top with basil or mint for a fresh herbal twist.

storage/reheating

Store biscuits separately in an airtight container at room temperature for up to 2 days.Store macerated strawberries and whipped cream in the refrigerator.Assemble just before serving to prevent sogginess.

FAQs

Can I use store-bought biscuits?

Yes, but homemade shortcakes have a richer, flakier texture.

Can I prepare it ahead?

Yes, bake the biscuits and prep the strawberries and cream ahead; assemble right before serving.

Do I need a biscuit cutter?

No, you can use a glass or shape the dough into squares with a knife.

Can I make it dairy-free?

Use plant-based butter, dairy-free cream, and coconut whipped topping.

How sweet are the shortcakes?

Mildly sweet, to balance the sweet strawberries and whipped cream.

Can I freeze the biscuits?

Yes, freeze baked or unbaked biscuits and reheat before serving.

What’s the best cream for whipping?

Use heavy whipping cream with at least 36% fat for best results.

Can I use frozen strawberries?

Fresh is best, but thawed and drained frozen strawberries can work.

Why do the strawberries sit with sugar?

This draws out their juices, creating a natural syrup for the dessert.

Can I make mini versions?

Yes, just cut smaller rounds and reduce baking time slightly.

Conclusion

Homemade Strawberry Shortcake is a timeless dessert that’s both rustic and elegant, with fluffy biscuits, sweet berries, and airy whipped cream layered into every delicious forkful. Whether for a picnic, celebration, or simple indulgence, this easy recipe is sure to become a favorite.