Homemade strawberry shortcake is one of the most loved classic desserts. It combines tender, flaky biscuits with sweet strawberries and fresh whipped cream, creating a dessert that feels light yet satisfying. What makes this recipe special is how simple and quick it is to prepare, while still looking and tasting impressive on the table.
Unlike store-bought versions, making strawberry shortcake from scratch allows you to enjoy fresh ingredients with the right balance of sweetness and texture. The biscuits come out golden and buttery, the strawberries turn juicy after resting with sugar, and the whipped cream is smooth with just the right amount of sweetness. This easy strawberry shortcake recipe is perfect for family gatherings, weekend desserts, or seasonal celebrations when strawberries are at their best.
Why You’ll Love This Shortcake
- Made with Fresh Ingredients: You get the natural sweetness of strawberries, the rich creaminess of whipped cream, and biscuits baked from scratch.
- Quick and Easy: The recipe takes less than an hour from start to finish, making it convenient even for busy days.
- Light and Refreshing Dessert: Strawberry shortcake is not overly heavy, so it’s ideal for spring and summer or any time you want a lighter treat.
- Customizable: You can add blueberries, raspberries, or even a drizzle of chocolate or caramel for a different twist.
- Perfect for Sharing: Whether served at a dinner table, picnic, or holiday event, this dessert is always a crowd-pleaser.
Ingredients Needed
Strawberry shortcake is built on three main parts: biscuits, strawberries, and whipped cream. Each one plays an important role in the flavor and texture of this classic dessert. Here’s everything you need:
For the Biscuits:
- 2 cups all-purpose flour – the base for light and flaky biscuits.
- 1/4 cup granulated sugar – adds just the right amount of sweetness to balance the strawberries.
- 1 tablespoon baking powder – ensures the biscuits rise and stay fluffy.
- 1/2 teaspoon salt – balances the sweetness and enhances flavor.
- 1/2 cup cold unsalted butter, cubed – cold butter creates soft layers and a tender bite.
- 2/3 cup milk – helps bind the dough and adds moisture.
- 1 large egg – enriches the dough and gives the biscuits structure.
For the Strawberry Filling:
- 1 pound fresh strawberries, hulled and sliced – the star of the dessert; choose ripe, sweet strawberries for the best taste.
- 1/4 cup granulated sugar – helps draw out the juices from the strawberries, creating a natural syrup.
For the Whipped Cream:
- 1 cup heavy cream, chilled – creates a rich and airy topping.
- 2 tablespoons powdered sugar – lightly sweetens the cream without overpowering the flavor.
- 1 teaspoon vanilla extract – adds warmth and depth to the whipped cream.
Step-by-Step Instructions
Follow these steps to prepare the perfect strawberry shortcake from scratch.
Step 1: Prepare the Strawberries
- Wash and hull the strawberries, then slice them evenly.
- Place them in a medium bowl, sprinkle with sugar, and stir gently.
- Set the strawberries aside for 20–30 minutes. This allows them to soften and release their natural juices, creating a sweet syrup.
Step 2: Make the Biscuits
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add cold butter cubes to the dry ingredients. Using a pastry cutter, fork, or your fingertips, work the butter into the flour until the mixture has a crumbly texture.
- In a separate bowl, whisk milk and egg together. Pour the wet mixture into the dry ingredients and stir just until combined. Avoid overmixing to keep the biscuits tender.
- Transfer the dough onto a lightly floured surface. Gently knead 3–4 times to bring it together, then pat it out to about 1-inch thickness.
- Cut out biscuits using a round cutter or glass and place them on the prepared baking sheet.
- Bake for 12–15 minutes, or until the tops are golden brown. Remove from the oven and let them cool slightly before assembling.
Step 3: Prepare the Whipped Cream
- Pour the chilled heavy cream into a mixing bowl.
- Add powdered sugar and vanilla extract.
- Beat with an electric mixer on medium-high speed until soft peaks form. The cream should be light and fluffy but not overwhipped. Keep refrigerated until ready to use.
Step 4: Assemble the Strawberry Shortcake
- Slice the warm biscuits in half horizontally.
- Spoon strawberries and their juices over the bottom half of each biscuit.
- Add a generous layer of whipped cream.
- Place the top half of the biscuit on top, then finish with an extra spoonful of strawberries and cream if desired.
- Serve immediately for the best taste and texture.
Notes
Assemble just before serving to prevent biscuits from becoming soggy.
For best results, use cold butter in the biscuit dough.
Chill your bowl and beaters before making whipped cream for a lighter texture.
Delicious Homemade Strawberry Shortcake Recipe
Description
This homemade strawberry shortcake recipe combines buttery biscuits, juicy sweetened strawberries, and freshly whipped cream for a classic dessert that’s light, flavorful, and perfect for spring and summer gatherings. Easy to make and ready in under 40 minutes, this recipe is a crowd-pleaser for any occasion.
Ingredients
For the Biscuits:
For the Strawberry Filling:
For the Whipped Cream:
Instructions
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Prepare Strawberries: Slice strawberries, place in a bowl, sprinkle with 1/4 cup sugar, and stir. Let rest for 20–30 minutes until juices form.
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Make Biscuits: Preheat oven to 425°F (220°C). Mix flour, sugar, baking powder, and salt. Cut in cold butter until crumbly. Whisk milk and egg together, then stir into the dry mixture until just combined. Knead gently 3–4 times, pat into 1-inch thickness, cut biscuits, and place on baking sheet. Bake for 12–15 minutes until golden brown.
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Whip Cream: Beat heavy cream, powdered sugar, and vanilla extract in a chilled bowl until soft peaks form. Keep refrigerated.
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Assemble Shortcake: Slice biscuits in half. Layer strawberries and whipped cream on the bottom half, then top with the other half. Add extra strawberries and cream if desired. Serve immediately.
