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.
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.
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.
Whip Cream: Beat heavy cream, powdered sugar, and vanilla extract in a chilled bowl until soft peaks form. Keep refrigerated.
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.