Why You’ll Love This Recipe

Homemade Strawberry Shortcake is a classic dessert that showcases sweet, juicy strawberries layered with fluffy whipped cream and tender, buttery biscuits. It’s the perfect summer treat—simple, fresh, and bursting with flavor. Ideal for gatherings, picnics, or just a sweet indulgence at home, this recipe captures the charm of old-fashioned baking with a modern twist.

ingredients

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

fresh strawberriesgranulated sugarsalted buttermilkunsalted butterall-purpose flourbaking powderheavy whipping creamvanilla extractpowdered sugar

directions

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Wash and hull the strawberries, then slice them and mix with granulated sugar. Let sit for at least 30 minutes to macerate and become juicy.

In a large bowl, combine flour, baking powder, and a pinch of salt.

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

Add buttermilk gradually and mix until a soft dough forms.

Turn the dough onto a floured surface and gently pat it into a 1-inch thick round. Use a biscuit cutter to cut out rounds and place them on the prepared baking sheet.

Bake for 12-15 minutes, or until the tops are golden brown. Let them cool slightly on a wire rack.

Meanwhile, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.

Slice the biscuits in half horizontally. Layer the bottom half with strawberries and their juices, followed by a generous dollop of whipped cream, then top with the other biscuit half.

Servings and timing

This recipe yields about 6 shortcakes.Preparation time: 25 minutesBaking time: 12-15 minutesStrawberry macerating time: 30 minutesTotal time: 1 hour 10 minutes

Variations

Add a splash of balsamic vinegar to the strawberries for a richer flavor.

Use angel food cake or pound cake instead of biscuits for a different base.

Incorporate lemon zest into the biscuit dough for a citrusy note.

Replace whipped cream with mascarpone or cream cheese frosting for added richness.

Make mini shortcakes for a fun, bite-sized dessert.

storage/reheating

Store the biscuits separately in an airtight container at room temperature for up to 2 days.Refrigerate the macerated strawberries and whipped cream for up to 3 days.Assemble just before serving for the best texture.To reheat biscuits, warm in the oven at 300°F (150°C) for 5 minutes or microwave briefly.

FAQs

Can I make the biscuits ahead of time?

Yes, you can make and store them in advance, then warm before assembling.

Can I use frozen strawberries?

Fresh strawberries are best, but thawed frozen berries can work in a pinch.

Can I substitute milk for buttermilk?

Yes, add 1 tablespoon of lemon juice or vinegar to 1 cup of milk as a substitute.

Can I use store-bought whipped cream?

Homemade whipped cream tastes best, but store-bought can save time.

Are these biscuits sweet?

They’re lightly sweet to balance the fruit and cream, but not overly sugary.

Can I freeze the shortcakes?

Freeze the biscuits only; add strawberries and cream fresh when serving.

How do I prevent soggy biscuits?

Assemble right before serving and avoid overloading with juice.

Can I add other fruits?

Yes, try blueberries, raspberries, or peaches for variety.

Is this recipe kid-friendly?

Absolutely! It’s fun to make and a favorite among children.

What flour is best?

All-purpose flour provides the right balance of softness and structure.

Conclusion

Homemade Strawberry Shortcake is a timeless dessert that combines the freshness of summer berries with rich cream and buttery biscuits. Its simplicity and elegance make it a crowd-pleaser for any occasion. Whether served at a picnic or as a comforting homemade dessert, it’s bound to become a favorite you’ll return to again and again.